Break for a Week

I will be taking the week off from blogging to spend some quality time with my family before school starts for Madelyn, who is going to kindergarten this year! I thought I would leave you with some of my recent favorite recipes.

See you in a week!

Italian Wedding Soup



Cajun Chicken Sandwich



Ricotta-Parmesan Ravioli in Marinara



Ratatouille's Ratatouille



Chicken Parmigiana

Baked Spiced Apples



Chicken Alfredo Pizza with Spinach and Sun-Dried Tomatoes



Maple-Walnut Cookies with Toasted Walnuts and Maple Glaze



Summer Fruit Tart

Mint Chocolate Chip Ice Cream

Thanks to my wonderful parents, I used my birthday gift card for Le Gourmet Chef on an ice cream maker! Today was my first day using it and it definitely will not be my last. I cannot begin to explain to you how amazing having an ice cream maker is. The best part of it is that the ice cream comes out even better than store bought. Yes. I said it. It does! I see many calories in my future. YAY!

Ingredients:

• 1 c whole milk
• 3/4 c sugar
  
• 2 c heavy cream
• 1 1/2 tsp pure mint extract
  
• 4 oz semisweet chocolate, coarsely chopped
  
• 4 drops green food coloring

Directions:

• In a large bowl, whisk together the milk and sugar until the sugar is dissolved, about 2 minutes. Stir in the heavy cream and mint extract.
  
• Use ice cream machine according to manufacturer's instructions. Five minutes before the mixing is complete, add the chopped chocolate and food coloring.

• Transfer the ice cream to an airtight container and freeze for at least 3 hours, to desired doneness.
• ENJOY!

Seafood Chowder

Seafood has been on my brain recently for some reason. Yesterday, we had shrimp with gnocchi, today we are having seafood chowder, and we are actually having Pollock for dinner in a couple of days. Maybe it is because we are starting to prepare to go away for a week to the beach or maybe it is just because I love seafood. In any case, this is my go-to seafood chowder recipe. I like to simmer this for a few hours to marry all of the flavors and get a nice, thick consistency without having to use flour as a thickening agent. I normally serve this with cheddar-garlic biscuits (not yet on my blog). YUM! You can really use 2 to 3 pounds of any raw seafood that you like. If I was cooking for just myself, I would add haddock to this but my husband is not a fan of it in chowder. You can substitute lobster stock or even chicken stock for the clam stock if needed.

Ingredients:

• 2 tbsp vegetable oil
• 1/2 c onion, diced
• 1/3 c carrots, diced
  
• 2 cloves garlic, minced
• 4 c clam stock
• 4 to 6 medium-sized potatoes, peeled and cut into bite-sized pieces
  
• 3 c corn, fresh off the cob is best
• Sea salt, to taste
  
• 1/4 tsp cayenne pepper
• 1/8 tsp lemon-pepper seasoning
  
• 1 c heavy cream
  
• 1/2 lb sea scallops, raw
• 1 lb crab, cooked or raw
  
• 1/2 lb shrimp, raw
• 1/4 c butter, melted
• 1/2 c shredded sharp cheddar cheese
  
• 1/2 c shredded montery jack cheese

Directions:

• Heat oil over medium heat in a large stock pot. Add onion, carrot and garlic. Cook and stir until tender.
  
• Add clam stock to the pot and bring it to a boil. Reduce heat to a simmer.
  
• Add cream, potatoes, corn, cayenne pepper, salt and lemon pepper. Simmer until the potatoes are fork tender, about 15 minutes.
  
• Add the seafood to the soup. Simmer until shrimp are pink and scallops are opaque, about 5 to 10 minutes.
  
• Stir in butter, cheese, parsley and salt.
  
• Simmer for at least 1 hour before serving.
  
• Enjoy!
  

Chocolate Pound Cake with Chocolate-Rum Ganache

Since the weather has been so amazingly cool (anyone else ready for autumn?), I decided it was time to fire up my oven and bake something chocolate and something sweet. I found a chocolate pound cake recipe on allrecipes that sounded delicious, especially with the coffee granules, so I decided to give it a try. I also pulled out my favorite chocolate ganache recipe and thought the two chocolates together would make for a delectable treat. Calling all chocoholics! This is for you.

Ingredients:

Chocolate Pound Cake

• 1 1/2 c butter, softenend
  
• 3 c white sugar
• 5 eggs
• 2 tsp pure vanilla extract
• 2 tsp instant coffee granules dissolved in 1/4 c hot water
• 1 c milk
• 1 tbsp white vinegar
  
• 2 c all-purpose flour
• 3/4 c unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 tsp salt

Chocolate Ganache

• 9 oz. bittersweet chocolate, chopped
• 1 c heavy cream
  
• 1 tbsp dark rum (optional but so worth it!)

Directions:

• Make the pound cake: Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan. Mix flour, cocoa, baking poder and salt together; set aside.
• In a large bowl (I use my Kitchen Aid, cream together butter and sugar, until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  
• Beat in the flour mixture alternately with the dissolved coffee, milk and vinegar.
  
• Pour better into prepared pan.

• Bake for 65 to 70 minutes (mine took 70 minutes), until an inserted toothpick comes out clean.

• Cool in the pan for 20 minutes.
  
• Turn out onto a wire rack to cool completely.

• Sprinkle with powdered sugar or pour ganache over (recipe follows).
• Make the chocolate ganache: Place chocolate in a medium bowl.
  
• Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watching very carefully because if it boils for a few seconds, it will boil over.
  
• Pour cream over chopped chocolate, whisk until smooth. Stir in rum, if desired.
  
• Allow ganache to cool slightly before pouring over the cake.
  
• Start at the center of the cake and move outward.

• For a fluffy frosting or chocolate filling: Allow it to coll until thick. Then whip with a whisk until it becomes light and fluffy.
  

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

**NEW:  Check out my new twist to this dish:  Hasselback Chicken!  It's Cajun spiced and stuffed with pepper jack cheese & spinach.  It's just as delicious but easier to make and takes less time to cook!  Oh, and I'm pretty sure it will save plenty of trees because it eliminates the need for toothpicks altogether!  

Cheese was $1.50 a block at my local grocery store, so I took advantage of the sale and bought a few, one of which was pepper jack cheese.  My husband and I snacked on some of the pepper jack over the weekend and started chatting about the different dishes we could create with it and we came up with this.  It turned out fabulous!  The chicken is cooked to perfection and has a wonderful spicy kick from the Cajun seasoning and creamy pepper jack cheese filling.  I have made this for my family and company many times and it is always a hit.  

**If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs.  Also, try substituting some of your favorite vegetables in place of the spinach.  Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.  

Ingredients:
Serves 4


Preparation time: 15 minutes
Cooking time: 40 minutes

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
• 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
  
• 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
  
• 1 tbsp breadcrumbs (I use Italian style)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lots of toothpicks 

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.  Season the chicken with salt and pepper.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all.  Make sure you get underneath, too.  Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.

Enjoy!

The Next Food Blog Star Challenge

I am going to be completely honest with you -- my fingers are shaking as I type this. Why? Foodbuzz is hosting a competition called "Project Food Blog", a 12-week competition between thousands of featured publisher food bloggers to win the title the next food blog star. The next food blog star will win $10,000 and a special feature on Foodbuzz.com for one year!

Check out my contestant profile here.

This competition is a huge undertaking for me. I am pretty much considered a newbie in the foodie world because I have no professional experience and I have been cooking for less than 5 years. I do, however, have a strong passion for cooking and I believe that puts me on the same playing level as anyone else in the competition.

For the first challenge, we are given the chance to tell the world what defines us as food bloggers and why we should be the next food blog star. No one wins or loses this first challenge; it just sets the stage for the remaining challenges.

You can help! In the near future, I will have an icon on my blog for you to vote for me. There are judges for the competition as iterated below but there will be one readers' choice winner per round (except the final round). The readers' choice (blogger with the most votes from the public) will automatically advance to the next round.

The competition is judged by Dana Cowin, Editor-in-Chief of FOOD & WINE Magazine; Nancy Silverton, Founder La Brea Bakery, Co-owner Mozza; and Pim Techamuanvivit, Author of ChezPim.com and The Foodie Handbook.

Strawberry-Banana Waffles

One of my birthday gifts was a waffle maker. I have been dying to use it but something always gets in my way before I begin. Today was the day. My first ever attempt at homemade waffles. I found a highly-rated recipe on allrecipes.com that I decided to try. I wanted my first waffles to be special (to me), so I decided to add some strawberry, banana and cinnamon, cross my fingers and hope it works. I was pleasantly surprised how these turned out! You have to try them! YAY!

Summer Fruit Tart

I have had this crazy sweet tooth recently. As I was getting groceries, I impulsively picked up a graham cracker pie crust. I have a pretty good recipe for the crust but I really am against firing up my oven right now with the terrible humidity and heat. After I put my daughter to bed, I immediately started looking through the house for sweets and I knew it was time to pull out the crust. You can use any fruit you have in the house. Peaches, strawberries and blueberries happen to be in season, so I thought I would make a summer fruit tart.

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
  
• 3 tbsp sugar
• 1 3/4 tsp vanilla extract, divided
  
• 1 c blueberries
• 1 c strawberries
• 2 peaches, peeled and sliced
• 2 tbsp grape preserves
• 1 graham cracker crust

Directions:

• In a small bowl, whisk cream cheese, sugar and 1 1/2 tsp vanilla until smooth. Spread the mixture over the graham cracker crust evenly.
  
• Arrange fruit over the cream cheese spread.
• In a small microwave-safe bowl, combine grape preserves and the remaining vanilla. Microwave for 20 seconds; brush over the fruit.
  
• Store in the refrigerator for at least 2 hours before serving.
  
• Enjoy!
  

Pesto Gnocchi, Shrimp and Broccoli

Another gift I received for my birthday is Giada DeLaurentiis' Genovese Basil Pesto. I really like the taste of it, although I have to admit that I like my pesto recipe a little more, biased as I may be. In any case, the pesto complimented the gnocchi, shrimp and broccoli very well. This meal is right up my alley. It is so good that I could probably eat it once a week; however, this was my husband's first time eating gnocchi and he is not a fan at all. Perhaps if I made it from scratch, he would change his mind.

Ingredients:

• 1 pkg (16 oz) gnocchi, such as Bellino
• 2 tbsp olive oil
• 1 clove garlic, minced
  
• 3 to 4 c broccoli, cut into florets (I used leftover steamed broccoli)
• 1 lb shrimp, cut in halves
  
• 3 tbsp Giada Delaurentiis' Genovese Basil Pesto (Or you can use my pesto recipe)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Directions:

• Steam broccoli until tender, about 10-12 minutes. Season with salt and pepper.
  
• Meanwhile, in a dutch oven, boil the gnocchi in salted walter until it rises to the top of the water; about 3 to 4 minutes.
  
• Drain the gnocchi, place it in a bowl and set aside.
  
• Heat oil over medium heat in a skillet. Add the garlic, stirring constantly until it becomes fragrant. Add shrimp and cook until pink.
  
• Add the shrimp to the gnocchi.
  
• Once the broccoli is to desired doneness, add it to the shrimp and gnocchi.
  
• Stir in the pesto. Season with salt and pepper.
  
• Enjoy!

Parsley Caprese

For lunch today, I was in the mood for Caprese. The problem is, I was out of fresh basil. I figured, I like the taste of parsley more than basil in general, so why should not having basil stop me from enjoying my Caprese? I really need to start a potted herb garden!

Ingredients:

• Good quality mozzarella, cut into thin slices
  
• Ripe tomatoes, cut into thin slices
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Balsamic vinager, to taste

Directions:

• Arrange the mozzarella and tomato together nicely on a plate.
  
• Season with salt and pepper.
• Sprinkle parsley over all.
• Simple enough.
  
• Enjoy!
  

Baked Coconut-Walnut Pineapple Rings

I don't know what has come over me! After putting my daughter to bed, I immediately and severely started to crave sweets for a second night in a row. I was eying up "Spongebob's house" (who lives in a pineapple under the sea) lying on my kitchen counter and knew that would do the trick! I decided to cut the pineapple rings and go tropical for my late-night snack. Only three ingredients to this snack but so delicious, healthy and satisfying for my sweet tooth!

Ingredients:

• 1 pineapple, cut into rings
• 1 c shredded coconut
• 1/4 c chopped walnuts
  

Directions:

• Preheat oven to 350 degrees.
  
• Combine the coconut and walnuts in a shallow bowl.
• Coat each pineapple ring into the coconut mixture and press.
  
• Bake on a cookie sheet for 4 to 5 minutes, or until the coconut tips begin to brown.
  
• Turn the pineapple rings over and cook for another 4 to 5 minutes, or until the coconut tips begin to brown.
  
• Enjoy!
  

Raspberry Cobb Salad

There are so many exciting things that I received from my birthday that I cannot wait to try. My sister's mother-in-law, Tina, bought me Giada De Laurentiis' Raspberry Vinaigrette for my birthday. In keeping up with the goal to have my freezer cleaned out by vacation, I had my split chicken breasts thawed out. I had to use that in addition to some bacon leftover from last night's dinner. I wanted to use all three things for dinner tonight, thus raspberry Cobb salad was born.

Ingredients:

• 2.5 lbs split chicken breasts, bone-in
• 2 to 3 quarts chicken stock, or as needed
  
• 4 eggs
• 6 slices bacon, cooked
  
• 1 quart cherry tomatoes, cut into 1/4-inch slices
  
• Crumbled bleu cheese
  
• 2 avacados, chopped (I was out of avacado unfortunately)
  
• Romaine lettuce
  
• Giada De Laurentiis' Raspberry Vinaigrette, to taste
• Sea salt, to taste
• Freshly ground black pepper, to taste

Directions:

• Boil the chicken breasts in the chicken stock for 15 minutes. Add the eggs to the boiling water and boil along with chicken for another 15 minutes. Remove the chicken and eggs from water. Transfer the chicken onto a cutting board to allow the chicken to cool a little before handling and chill the eggs.
  
• Meanwhile, chop the romaine lettuce and place on a serving platter. Place the bacon, tomatoes, bleu cheese crumble and avacado side by side on the serving platter.
  
• Chop the chicken into bite-sized pieces. Season with salt and pepper and place on the serving platter.
  
• Peel the eggs and cut them into 1/4-inch slices. Place them on the serving platter as well.
• Drizzle Giada De Laurentiis' Raspberry Vinaigrette over all.

• Season with salt and pepper, if desired.
  
• Enjoy!

Turkey and Bacon Club Sandwich

Growing up, every time my family would go out to a diner, my dad would always order a club sandwich. I never understood why he would order the same thing every time, so I decided to order one to see what the fuss was about. I fell in love. Anytime I find myself in a diner, I still order a club sandwich to this day. Making this yourself is hard to mess up, easy to make and it tastes much better than any club sandwich a restaurant would serve.

Ingredients:
Yields two sandwiches

• 6 slices wheat bread, toasted
  
• 1/2 lb honey smoked turkey breast from the deli
• 10 slices bacon, fried
• 4 slices American cheese
  
• 1 tomato, thinly sliced
• Mayonnaise
• Romain Lettuce

Directions:

• Spread mayonnaise over one side of a piece of toast. Place tomato, lettuce, bacon, turkey and cheese on top of the toast.
  
• Spread mayonnaise over both sides of another piece of toast and set it on top of the sandwich. Repeat again with tomato, lettuce, bacon, turkey and cheese. Spread mayonnaise over one side of another piece of toast and place on the top to complete the sandwich.
• Repeat the first two steps again to make a second sandwich.
• Slice in half with a sharp knife. Insert a frill toothpick into each center.
  
• Serve with chips and a pickle and enjoy!

Chicken Parmigiana

When will this heat end?! It is another hot and humid day and I had already used my oven at lunchtime for the baked apples, so I figured I should probably cook over the stove tonight. It has been quite a while since we have had chicken parmigiana. For a while, I had been serving this for dinner every other week. I love this recipe because it tastes like you have been slaving over the stove for hours when, in fact, this can be made in under 30 minutes start to finish. It is a quick and easy company-deserving dish.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1/4 c vegetable oil, divided
  
• 2 cloves garlic, minced; divided
  
• 1 can crushed tomatoes
  
• 1 tsp sugar, or to taste
  
• Sea salt, to taste
  
• Freshly ground black pepper, to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 c fresh parsley, chopped
• 1 bay leaf
  
• 1/3 c Italian-style bread crumbs
• 2 tbsp grated parmesan cheese
• 1 large egg, beaten
  
• Shredded mozzarella or grated parmesan cheese, for topping
• Fresh parsley leaves, for garnish

Directions:

• In a medium saucepan, heat 2 tbsp of oil over medium heat. Add 1 clove of garlic, stirring constantly for one minute.
  
• Add tomatoes, sugar, red pepper flakes, salt, pepper, parsley and bay leaf in the sauce pan. Bring to a boil, stirring occasionally. Reduce heat, simmer and cover; stirring occasionally.
  
• In the meantime, flatten the chicken breasts to 1/4-inch thickness. Season the chicken with salt and pepper. Combine bread crumb and parmesan cheese in a flat dish or bowl. Dip the chicken into egg and then press in breadcrumb mixture to coat.
• Heat 2 tbsp of oil over (or as needed) medium heat in a large skillet. Add 1 clove of garlic, stirring constantly for one minute. Place chicken in the skillet and cook for 5 minutes on each side, until chicken is no longer pink in the center. Reduce heat. Spoon tomato sauce over the chicken and top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt.
  
• Serve over pasta.
• Enjoy!

Parmesan-Garlic Summer Vegetable and Italian Sausage Pasta

This past weekend, my wonderful husband planned a surprise birthday party for me. I was completely surprised and so excited to see all of the people that I love and care about together at the same time. Even though he specified no gifts, people still brought them. My sister's mother-in-law, Tina, gifted me a beautiful serving platter (shown below) along with a bottle of Giada De Laurentiis' Parmesan Garlic Vinaigrette. I have never tried any of her products, so I was so excited use it! Now is the perfect time of year for all of these wonderful vegetables. The parmesan garlic vinaigrette is a lovely addition of flavor to this meal also.

Ingredients:

• 1 lb sausage (I used hot Italian)
• 1/4 c vegetable oil, divided
  
• 1 yellow squash, cut into 1/4-inch slices
  
• 1 green pepper, chopped
• 1/2 c onion, minced
• Sea salt, to taste
• Freshly ground black pepper, to taste
  
• 6 slices sun-dried tomatoes, drained and diced
  
• 1 handful fresh Italian parsley, chopped
• 1/4 c chicken broth
  
• 2 tbsp Giada De Laurentiis' Parmesan Garlic Vinaigrette, or to taste
  
• 8 oz pasta, cooked according to package instructions (I used egg noodles)
• Grated parmesan cheese, to taste
  

Directions:

• Place the sausage in a large skillet. Add 1 inch of water to the skillet and bring it to a boil. Cover and cook over low heat for 15 minutes.
• Discard the water from the skillet with the sausage. Add 2 tbsp oil back into the skillet and turn up heat to medium-high. Brown the sausage, about 2 to 3 minutes.
• Transfer the sausage to a cutting board to cool.
• Meanwhile, in another large skillet, heat 2 tbsp oil over medium heat. Add the onions, squash and green pepper. Season with salt and pepper. Cook and stir, until tender. Set aside and cover to keep warm.
• Slice the sausage into 1/4-inch pieces.
  
• Stir the cut up sausage, sun-dried tomatoes and parsley into the vegetable skillet. Heat over medium-low heat, stirring occasionally; until the sun-dried tomatoes are warmed through. Season with salt and pepper, if desired.
  
• Whisk together the chicken broth and Giada's parmesan garlic vinaigrette and pour over the cooked pasta. Pour the sausage and vegetable mixture over top. Sprinkle parmesan cheese over all.
  
• Enjoy!

Cheese and Mustard Snowflake Sandwich

I think I created a little foodie monster -- be still, my heart! It was time for lunch today and I ran some options by my daughter. She wanted a sandwich but not in the usual fashion. She told me she had an idea and asked me to pull out some ingredients for her to "play around with". She then proceeded to make her favorite cheese and mustard sandwich into a cheese and mustard snowflake sandwich. I was very impressed and thought it would be a great idea for an appetizer. Then, she asked me to share this recipe on my food blog for everyone to see. I now have a special category on my blog called "My Daughter's Creations" and I am hoping that it will encourage her to use her imagination for cooking more and more. My hope is that she will be making another guest blogger appearance in the near future! So, without further ado, here it is!

Ingredients:

• 2 slices 100% whole wheat bread
• 2 slices cheese
• Mustard, to taste
• Snowflake cookie cutter

Directions:

• Lay out the two slices of bread on a cutting board. Carefully press the snowflake cookie cutter into the center of each slice of bread, until it cuts all the way through.
  
• Lay out the two slices of cheese on the cutting board. Carefully press the snowflake cookie cutter into each slice of cheese as well, until it cuts all the way through.
  
• Place the snowflake-shaped cheese onto one piece of the snowflake-shaped bread.
  
• Spread mustard over the top of the cheese and top with the other slice of snowflake-shaped bread.
  
• Enjoy!