Lemon Rosé Bellini

Summer is creeping up on all of us and there is nothing better than a thirst quenching cocktail on a warm summer day.  Here is one that is light, refreshing, and delicious! Cheers!

Ingredients:

1 spoonful lemon sorbet, softened

1/2 ounce citrus vodka (optional, for a stronger drink)

4 ounces rosé champagne

2 to 3 raspberries, for garnish

Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute and garnish with floating raspberries.

Epicurious  | November 2010

Warm Goat Cheese Toasts with Rosemary, Walnuts, and Honey

Ingredients:

1 8-ounce French-bread baguette
8 ounces soft fresh goat cheese
1/4 cup honey
1/2 cup chopped toasted walnuts
1/2 tablespoons chopped fresh rosemary

Preheat the oven to 350.  Cut eighteen 1/4-inch diagonal slices from baguette.  Spread goat cheese on each slice.  Arrange in single layer on rimmed baking sheet.  Bake until edges are slightly golden and cheese softens, about 10 minutes.  Set aside on sheet. Heat honey in small saucepan over medium high heat until warm, about 2 minutes.  Sprinkle toasts with walnuts, then rosemary.  Drizzle honey and serve.

Yield: Makes 18
Bon Appetit, November 2003

Trip to Mississippi

Hello fellow foodies! I am heading home to Pass Christian, Mississippi today to see my family! I can't wait to post some of the great recipes I come across and am looking forward to sharing them with all of you! Keep an eye out!

Strawberry-Vanilla Swirl Popsicles

In honor of summer sneaking up on us I am posting my favorite popsicle recipe! I have a Zoku Popsicle maker and I highly recommend them! They can be purchased online or at Williams Sonoma.  This recipe is from a popsicle cookbook called Ice Pops and it is by Shelly Kaldunski.

Ingredients:
2 1/2 cups (10 oz) strawberries, hulled and cut in half
2 tablespoons superfine sugar
1 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups (12 oz) vanilla whole-milk yogurt ( I use Oikos Greek Yogurt, Vanilla)
makes 12-14 ice pops

1.) In a blender or food processor, combine the strawberries, sugar, lemon juice, and salt.  Process until completely smooth.

2.) If using conventional ice pop molds, place 2 tsp of the yogurt in each ice pop mold.  Top each with 2 tablespoons of the strawberry mixture.  Continue to layer the yogurt and strawberry mixture in the molds until the molds are full.  Dip a paring knife into each mold and make a few figure-eight motions to swirl the flavors together.  Cover and freeze until sold, at least 4 hours or up to 3 days.  If using sticks, insert them in the molds when the pops are partially frozen, after about 1 hour, then continue to freeze until solid, at least 3 more hours.

3.) If using an instant ice pop maker, Zoku Pop Maker), follow the manufacturer's instructions to fill the molds, layering the mixtures as above, and freeze the pops.

I highly recommend the Zoku Pop Maker, it is absolutely amazing.  They can be purchased online or through Williams-Sonoma! They look like this.

Arlene's Lemon-Garlic Roast Chicken

This recipe is from Molly O'Neill's amazing cookbook called One Big Table. If you do not have this cookbook I highly recommend it.  It really is an amazing cookbook with 600 recipes!

For the compound butter:
4 tablespoons, 1/2 stick, unsalted butter, softened
2 tablespoons olive oil
2 tablespoons minced fresh parsley
3 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the chicken:
One 3 1/2-to 4-pound whole chicken, trimmed
4 garlic cloves, peeled
1 lemon, halved
Kosher salt and freshly ground black pepper

1.) Place an oven rack in the center position and preheat the oven to 450 degrees.  Set a rack in a roasting pan.

2.) To make the butter: Process all of the ingredients in a food until smooth.  Transfer the butter to a small bowl.

3.) To make the chicken: Starting at the neck, use your fingers to loosen the skin from the breast, thighs, and drumsticks.  (Do not completely detach the skin.) When the skin is loose, spread all but 1 tablespoon of the garlic butter between the skin and the flesh of the bird.  Stuff the cavity with the garlic cloves and the lemon halves and truss the chicken.   

Here is a link on how to truss a chicken if you don't know how- http://www.ehow.com/how_2098435_truss-chicken.html

4.)Pat the chicken dry.  Rub the reserved 1 tablespoon butter over the skin and season with salt and pepper.  Place the chicken on the rack and roast for 20 minutes.

5.) Reduce the oven temperature to 350 degrees, baste the chicken with the fat from the bottom of the pan, cover with aluminum foil, and cook for 45 minutes to 1 hour, or until an instant-read thermometer registers at 175 degrees in the thigh and 165 degrees in the breast.

6.) When the chicken is done, remove from the oven and let rest, still covered, for 15 minutes.  Carve and serve with pan juices.

Serves 4

Serve with potato dish such as roasted or mashed potatoes and a good green veggie.  Enjoy!

From the cookbook One Big Table by Molly O'Neill

Crawfish Pizza

Last night was homemade pizza night.  On the menu: crawfish pizza!!

Ingredients:

1 lb crawfish or shrimp (The seafood market I go to was closed yesterday so instead I purchased 1 package frozen cooked crawfish tails.  I never buy frozen seafood but I had no choice.)
1 1/2 cup fresh spinach
Old Bay Seasoning
Fresh shredded pepper jack cheese
1 package crescent roll pizza crust
1 8-ounce package cream cheese
1 tablespoon butter

Preheat oven to 425. Cook crawfish on moderately high heat in skillet or saucepan with Old Bay seasoning and 1 tablespoon butter.  I used about 2 tablespoons of Old Bay because I LOVE spicy food.  Heat crawfish thoroughly, drain and set aside.

Place crescent roll pizza crust on a lightly greased baking sheet.  Microwave cream cheese for 30 seconds or until it looks like a creamy frosting.  Spread cream cheese on pizza dough leaving about 1 inch for crust.  Next, place spinach, crawfish and then pepper jack cheese.  I had a few extra crawfish tails left so I placed a few on top.

This is not your normal pizza but I can guarantee that you will LOVE it.  It is absolutely amazing and reminds me of being home on the coast of Mississippi.  Enjoy!

Captivating Chicken

This is such a warm and welcoming dish....absolutely delicious!

Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup flour
3 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon fresh lemon juice
1/3 cup half-and-half
1/4 pound sliced, sauteed mushrooms
1 tablespoon chopped parsley
1/2 teaspoon dried basil
1/2 cup grated Swiss cheese
Salt, white pepper, black pepper to taste
Angel hair pasta, cooked al dente

Cut chicken breasts lengthwise into 3/4-inch strips.  In a bag or large bowl place flour, salt and peppers.  Shake or combine and add chicken strips and coat with flour.  In a heavy large skillet over medium-high heat, melt butter and add chicken, turning to brown on all sides.  Add garlic and saute 1 minute.  Add broth, wine and lemon juice.  Simmer until chicken is completely cooked, about 15 minutes.  Pour in half-and-half and stir well.  Stir in mushrooms, parsley, basil and cheese.  Season to taste with salt and pepper. Serve over pasta. 

Makes 4 servings.
From the cookbook Square Table published by the yoknapatawpha arts council

Rosemary Cheese with Fig Preserves

I made this for my best friends wedding shower and it was a complete hit! It is so simple to make and absolutely amazing! Enjoy!

Ingredients:
8 ounces cream cheese, room temperature
3 ounces goat cheese, room temperature
1 tablespoon fresh rosemary, chopped
4 teaspoons honey
1 teaspoon coarsely ground pepper
Fig preserves
Fresh rosemary sprigs for garnish
Crackers

Grease 1 1/2 cup mold or small loaf pan.  Line with plastic wrap, allowing a few inches to extend over pan.  In a food processor pulse cream cheese, goat cheese, rosemary, honey and pepper until smooth, about 15 seconds.  Spoon into prepared mold.  Cover and chill at least 2 hours.  Unmold onto serving plate and remove plastic wrap.  Stir preserves and spoon desired amount over cheese or on the side.  Garnish with sprigs of rosemary and serve with crackers. 

Enjoy!

Spicy Spinach Artichoke Dip

This is by far the BEST spinach artichoke dip I have ever had.  I have made this many times and it is always a hit.  I know that you will enjoy this and make it again and again!


Ingredients:
1/2 cup unsalted butter
1 medium onion, chopped, about 1 cup
2 10-ounce packages frozen, chopped spinach, thawed and squeezed dry
1 14-ounce can artichoke hearts, drained and chopped
8 ounces cream cheese, room temperature
8 ounces sour cream
1 cup shredded Monterey Jack cheese, divided use
1 cup grated Parmesan cheese, divided use
2 teaspoons Tabasco sauce, or to taste (I prefer more because I am a Southern girl and LOVE spicy food)
Salt to taste
Tortilla chips or corn chips

Preheat oven to 350.  In a large skillet over medium-high heat, melt butter and saute onion until soft, about 5 minutes.  Stir in spinach, artichoke hearts, cream cheese, sour cream and 3/4 cup of each cheese.  Add Tabasco and salt.  Stir until blended and heated through. Pour into a greased 2-quart baking dish and top with remaining cheeses.  Bake until cheese is melted, about 10 minutes.  Serve with tortilla chips or corn chips. 

Makes 7 cups

From the cookbook Square Table published by the yoknapatawpha arts council

Prosciutto Wrapped Asparagus

This is a recipe my mother taught me a couple of years ago. It is absolutely delicious and everyone will be begging for more! .

Ingredients:
 12 spears asparagus (more if needed, depending on amount of people)
1 cup Parmesan cheese
6 slices prosciutto
olive oil (about 2 tablespoons)


Preheat oven to 350.  Trim asparagus by breaking off ends. 

Slice prosciutto in half lengthwise to make 12 long strips.  After that is completed lay prosciutto down on a clean surface.  Place one or two asparagus spears on top of prosciutto, add a pinch (more if you prefer) of Parmesan cheese, and a little salt and pepper to taste.  Then roll up this little bundle of joy and lay down on a lightly greased baking sheet. Continue to repeat until all of the asparagus spears are wrapped up and roast for 10-12 minutes or until asparagus spears are easily poked with a fork and prosciutto is golden.  Enjoy!

Sweet and Sour Chicken Thighs with Carrots

Ingredients:

8 small chicken thighs with skin and bone, trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoon paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 teaspoons olive oil (any type of oil is fine, I use vegetable oil)
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb carrots (6 medium sized), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons mild honey
3/4 cup finely chopped fresh cilantro

Prep:

Pat chicken dry.  Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Use more if needed.

 Heat oil in a large heavy skillet over moderately high heat until hot but now smoking, then brown chicken in batches, turning over once, about 10 minutes per batch.  Transfer chicken as browned to a plate.

Discard all but 3 tablespoons fat from skillet, then add onion and carrots.  Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring every so often, until onion is softened and beginning to brown, 8 to 10 minutes.  Add garlic and cook, stirring occasionally, 1 minute.

Return chicken, skin sides up, to skillet, nestling it into vegetables.  Stir together chicken broth, lemon juice, and honey until blended and add to skillet.  Cover and cook over moderately low heat until chicken is cooked through.  I put it on low and set the timer for 35-40 minutes, low and slow! Sprinkle with fresh herbs just before serving.  The fresh cilantro makes this dish. 

Serve with steamed rice and a good veggie that is in season.  I absolutely love this dish because it is super easy, quick and not to mention delicious!

Gourmet, April 2005

Pecan Crusted Catfish

This recipe is super easy and delicious! Enjoy!

Sauce:
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces

Fish:
1/2 cup (more as needed) all purpose flour
1 cup whole milk
1 large egg
4 6-8-ounce catfish fillets
1 cup pecan meal (the recipe calls for chopped but I prefer them finer so they will stay on the catfish better)
1 tablespoon vegetable oil

Preparation:
 For sauce:

Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small saucepan.  Boil until the liquid is reduced to 1/2 cup, about 8 minutes. Add cream and boil until sauce thickens slightly, about 5 minutes.  Reduce heat to low.  Whisk in butter 1 tablespoon at a time.  Season sauce to taste with salt and pepper.  Strain sauce to remove garlic and return sauce to pan.  Keep heat on low while preparing the fish. 

For fish:

Preheat oven to 400 degrees.  Heat 1/2 tablespoon oil in large skillet over medium-high heat.  Place flour on large plate.  Whisk milk and egg together in shallow bowl to blend.  Place pecans on large plate.  Lightly coat entire catfish fillets in flour.  Dip into milk mixture. Coat top side of catfish fillets with pecans and then lightly coat second side with flour.  Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes.  Turn fish over and continue to cook for one minute.


Using metal spatula, transfer fish, nut side up, to rimmed baking sheet.  Repeat with remaining fish and add more oil in needed.  Once all fish has been sauteed bake until opaque in center, about 10 minutes.  Transfer fish to plates and serve with sauce.

This is one of my favorite recipes because it is so delicious and super easy.  I love to serve this with steamed broccoli and whole wheat pasta.  Enjoy!

Bon Appetit, April 1998