Have a great holiday weekend!

Unfortunately, I won't be at the beach for the long Memorial Day weekend.  I'll be right here relaxing at home, spending time with family and friends.    Here's what we'll be munching on......

Alabama peaches are in the market's now, so I can't wait to make this Grilled Peach with Prosciutto appetizer

Italian Meatball Sliders......I used Michael Chiarello's Italian Meatloaf recipe shaped into mini burgers stuffed with bocconcini 

Grilled Zucchini with Garlic-Cumin Vinaigrette, Feta and Herbs...Hubs is not a fan of eggplant so I'm subbing zucchini.

Grilled Corn on the Cob with Chipotle Butter......YUM!!  Always a crowd favorite.

I know I'm serving a Watermelon Salad but haven't decided on this one or this one.  

I'm ending with a bang....Tyler Florence's Ultimate Cheesecake with Warm Lemon Blueberry Topping

Wishing everyone a fabulous weekend!

Seafood Salad with Shrimp and Calamari

I've had a lot of disasters in the kitchen lately.  Seems I've lost some of my mojo, so to speak.  I found what looked like a great recipe in the latest issue of Intermezzo magazine for Limoncello Squares.  It called for a cup and a half of my favorite Italian digestif, Limoncello, which should have raised a few red flags (but didn't).  I little Limoncello goes a long way.  Needless to say, even for the staunchest supporter of the lemon liquor, it was waaay overpowering.  

Then there was the Port Cherry Swirled Coffeecake with Almond Streusel Topping.  This one was totally my fault as it helps to read the directions thoroughly.  It called for baking the cake in a tube pan, but I used a bundt pan.  I'm not sure if that was the problem or if I just didn't bake it quite long enough, but it totally fell while it was cooling.  This one I'm definitely trying again, because even though it looked like a six-year old baked it, it tasted amazing.  I love port (are we seeing a problem here with my love of all things alcohol??) and I love cherries, so this one gets a second attempt.

One of the few successes I've had in the past couple of weeks was a Shrimp and Squid Pasta dish that I threw together one night.  Really, really good......but the pictures sucked, so I was going to recreate it last night.  Things got busy and I got tired so I instead made hubs favorite, Penne with tomatoes, mozzarella and basil.  It's my go-to pasta dish.  Anyhoooo....I had the shrimp and squid in the fridge that needed to be used and I didn't want pasta two nights in a row, so I went searching for a nice light summer salad.  

Peeps.....this is so great.  The fennel and peppers give it a satisfying crunch and it's lightly dressed with a hint of olive oil and lemon juice.  And can I just convince everyone to quit deep frying their calamari??  It's soooo much better (and immensely quicker) sauteed in olive oil and garlic.  And BONUS....much healthier.  Hubs and I had this as our dinner with a nice glass of white Bordeaux, but this would also make an impressive first course at your next dinner party.

Seafood Salad with Shrimp and Calamari

adapted from Whole Foods

Ingredients:
 4 tablespoons extra-virgin olive oil, divided 

 4 cloves garlic, chopped 

1/8 teaspoon red chile flakes (optional) (NEVER optional!!)
 1 pound bay scallops 
(I omitted)
 1 pound cleaned squid (calamari) tentacles and tubes cut into rings (I only buy the bodies)
 3/4 pound large shrimp, peeled and deveined
 1 teaspoon fine sea salt
 1/4 teaspoon ground black pepper
 1/2 cup chopped flat-leaf parsley 

 1 cup thinly sliced red and yellow bell pepper 
 (I only had red in the fridge)
 1/2 cup thinly sliced fennel bulb 

 1/2 cup thinly sliced red onion
 (Oops....didn't have any in the house) 
 Juice and zest of one lemon

Method:
Heat 2 tablespoons oil with garlic and chile flakes in a large skillet over medium heat until the garlic begins to lightly brown, about 3 minutes. (Be very careful not to burn the garlic as it will turn bitter.) Increase heat to medium-high and add scallops. Cook, stirring occasionally, until scallops just turn white, about 3 to 4 minutes. Using a slotted spoon, transfer scallops to a large bowl and set aside. Add calamari to the hot skillet and cook until tender and opaque, about 2 to 3 minutes. With slotted spoon, transfer to the bowl with scallops. Add shrimp to skillet and cook until opaque throughout, about 3 minutes. With slotted spoon, transfer to the bowl with scallops and calamari.

Stir into the bowl of seafood the remaining 2 tablespoons oil, salt, pepper, parsley, peppers, fennel, onions, lemon juice, and lemon zest. Toss until evenly coated. Salad can be served immediately but the flavors develop as it sits. If not serving right away, cover and refrigerate until ready to serve.

Chocolate Chip Cookie Dough Dip

Yeah, yeah, yeah.  I know what you're thinking.  "Where the hell have you been?"  Currently I'm enjoying a beautiful week at Kiawah Island in South Carolina, but other than than I've not been anywhere.  I guess I just needed a little hiatus from my kitchen because I've not been in there much in the past month.  Just ask hubs!  He's starting to bark a little.  One thing I did make was the Chocolate Chip Cookie Dough Dip a few weeks ago to take to a tennis match.  Huge hit.  So I made it again a few days later to serve one Sunday afternoon when several friends showed up at the pool.

It's a quick throw-together sweet with things you already have in your kitchen and it's perfect for the summer since there's no stove involved.  Kids and adults both scarfed it down.  I served mine with these cute mini vanilla wafer cookies, but graham crackers or your fingers work great too!  And it tastes just like chocolate chip cookie dough.  Seriously. 

Here's what you'll need:

8 oz package cream cheese, room temperature

1/2 cup butter, room temperature

1/3 cup brown sugar

1/2 cup confectioner's sugar

1 teaspoon vanilla extract

3/4 cup chocolate chips (I used the mini ones)

1/2 cup toffee bits (optional, but I've been known to add them to my choc. chip cookies on occasion so I thought, "Why not?")

Cream together the butter and cream cheese in a stand mixer until smooth and fluffy.  Slowly add in the brown sugar and vanilla and then with the mixer on low incorporate the confectioner's sugar until smooth.  Fold in the chocolate chips and toffee chips.  Serve immediately or cover and chill until ready.

Like I said earlier, we're at Kiawah this week.  It's one of my favorites because the beach is one of those that you can ride your bike on which means the sand is packed.  I could walk out here forever, which we do everyday.  Today's walk was a little more interesting than most!

As we kept walking up the beach towards where the hotel is located, we noticed a crowd had gathered close to the water, so we figured something had washed up.

Sure enough.

This is why I don't swim in the ocean, people.  SHARKS live in there, and I see no reason to swim in their food dish.

Look, I don't know enough about sharks to know if this hammerhead would have eaten me or not, but I do know that he could if he got hungry, so I'm keeping my beach activities confined to walking, riding my bike, reading a book and drinking some wine all while just LOOKING at the ocean.  

Just sayin.

Black Rice and Edamame Bean Salad

Miraval Spa's new cookbook Mindful Eating only arrived on my doorstep a few hours ago, but after briefly flipping through this fabulous book, I know I'll be trying most everything in here.  It's a book full of healthy recipes that also sound delicious.  While browsing through, I also came across a little tidbit of information that I did not know.  Miraval is owned by AOL founder Steve Case, who also happens to be Chairman of Exclusive Resorts (of which I am a member) and as a member of ER, we have access to Miraval......of which I am yet to take advantage.  That shizzle is gonna change!  I can't believe I haven't dragged hubs there for a few days of self exploration, life betterment, and "making sure our physical, emotional, spiritual, social and intellectual components are in balance".  HA!  Screw that.  I'm totally going for the food.  (Plus I've seen the "villas" on ER's website and they ROCK!)

So as I'm leafing through the book I'm looking to see if there is anything in here I can make to go with the salmon I have in the fridge that I need to make for dinner.  Lo and behold I come across this Black Rice and Edamame Bean Salad recipe.  I only had brown rice in the pantry, but I had the mushrooms and I had some already boiled edamame in the fridge leftover from last night's salad and enough of the rest of the ingredients to wing it.  Perfect.

This paired perfectly with the salmon, but will also be great on it's own for lunch tomorrow.  I've never had black rice, but I can't wait to try it the next time.  I also didn't have any green onions on hand, but I had plenty of chives growing in the herb garden so I used those.  I also subbed toasted sesame oil for the sesame oil called for because I love the flavor.  I was tempted to add salt to the separate components as I was putting this together but held off.....(I need to cut back on sodium anyway)...and was glad I did.  The low-sodium soy sauce in the dressing is the perfect amount.

Here's the recipe:

Black Bean and Edamame Bean Salad

adapted from Mindful Eating, Miraval

(Makes 4 half-cup servings)

Ingredients:

3 1/2 cup water
1/4 tsp kosher salt
2 cup black rice  (I used brown rice and cooked according to package instructions)
1 cup fresh or thawed frozen edamame beans
1/2 tsp Miraval Oil Blend (this blend is made by combining 3/4 cup canola oil and 1/4 cup cold-pressed extra-virgin olive oil)
1 cup thinly sliced shiitake mushrooms
Pinch freshly ground black pepper
1/2 cup thinly sliced green onions, tops only (I used chives)
1/2 cup roughly chopped fresh cilantro
1/4 cup low-sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp agave syrup or honey
1 1/2 tsp sesame oil (I used toasted sesame oil)

Directions:
Place the water and salt in a large pot and bring to a boil.  Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is tender but still al dente, 20 minutes.  Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes.  Drain well.

Bring a small pot of lightly salted water to a boil.  Add the beans and lightly blanch, 1 minute.  Drain the beans well, reserving 2 tbsp of the cooking water, and rinse the beans under cold running water.  Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat.  Add the oil, mushrooms, and pepper, stir well to combine and cook for 30 seconds.  Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes.  Place the mushrooms in the bowl with the beans and add the drained rice, green onions and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup and sesame oil in a small bowl.  Add the dressing to the rice mixture and stir well to combine.  Serve immediately.

Calories:  200
Total Fat:  3.5 grams
Carbohydrates:  40 grams
Dietary Fiber:  4 grams
Protein:  7 grams

Greek Pasta

We have "garbage pasta" night at least once a week around here.  Not a very appetizing name, right?  I'm not sure why I started calling it that because it's not like I get shit out of the garbage, add some pasta and call it dinner.  No.  It happens either when I haven't been to the grocery story in a few days (and am too lazy to go before dinner) or there are leftover bits and pieces from several different dinners that need to be used up.  There is always something in your fridge that can be made into a pasta dish.

This particular night was one of those lazy nights, so I looked around the kitchen and found a few tomatoes on the counter and a package of spinach and a container of crumbled feta in the fridge.  Perfect.  I boiled a box of whole wheat corkscrew pasta, chopped the tomatoes and tossed those into a bowl with the feta.  I snipped some fresh oregano from the garden and added that to the mix, along with the juice from 1/2 a lemon (I always have lemons and limes because you need to buy limes for the Corona and the lemons are always right next to the limes, so......)  When the pasta is ready, I drain it and immediately put it back into the pan along with the fresh spinach.  Add a few tablespoons of olive oil and toss until the heat from the pasta starts to wilt the spinach.  Add the pasta and spinach to the tomato mix and season to taste with sat, pepper and red pepper flakes for a little kick.  Toss it all together and call it dinner.  But you might not want to call it "garbage pasta" in front of your family!

TWD-BWJ.....Irish Soda Bread

This week's TWD-BWJ, Irish Soda Bread has to be the easiest, least time-consuming bread recipe, evah!  It's four ingredients....flour (I used half all-purpose and half whole wheat), yeast, buttermilk, and salt.....can be kneaded in your stand mixer and requires no rise time (I'm sure there's a much more technical term than that).  This is something your kids can make and pop into the oven while you're cooking dinner.

This is a dense, filling bread.  The book said it was best served the same day it's made, but I put mine in a ziplock bag on the counter and it's still pretty durn good today.  Traditionally you add in dried fruit, such as raisins or apricots, but I went with another suggestion and added in one cup of freshly grated Gruyere.   I think a piece of this toasted with a poached egg on top just might be my breakfast in the morning.....or Hubs dinner tonight!  You can get the recipe at My Culinary Mission or Chocolate Moosey.

On a completely unrelated note, I've had a visitor hanging out here for the past couple of days.  That's Rex (and his brother Rocky behind him).  His dad is our handyman who's been doing a few projects around our house this week.

Since my first dog was a Cocker Spaniel, and just happened to be perfect, I have a real soft spot for the breed.

This guy is not helping matters.  He's about 12 weeks old and is so well trained I can't stand it.   He can get up the stairs fine but is a little timid about going down them, so every time Anthony goes down, Rex sits at the top and whines and stares until his daddy comes back up.

A perfect little angel!  Rafter doesn't quite have the same opinion, however!

Alabama's Next Top Model......

Earlier in the week, I got a call from my realtor telling me that a local fashion photographer had seen the real estate listing pictures of our house and inquired about doing a photo shoot at our pool for a local magazine.   Seeing as America's Next Top Model has always been one of my favorite shows, I was all like, "Well hell yes, if I can watch and take pictures of them taking pictures!"

It's for the April issue which doesn't come out for a few weeks so I can't show you actual pictures of the model yet, but I can tell you that she was young and gorgeous and thin and had no body fat or jiggles anywhere and the most stunning eyes ever.  I totally hated her for a few hours.

Not really.  I actually was extremely impressed with her.  She had to get in the pool for most of the shots.  While it was in the mid 80's today, it's still just mid March and hasn't been all that warm recently and Mr. Cheapskates Hubs and I have not turned on the pool heater yet.  Let's just say there's no way I would have ever gotten in that water and she never complained ONCE.  Total rock star.

That's the photographer and the owner of the boutique who's clothes the shoot was featuring.  I'll tell you more about her when the issue comes out, but in my skinnier days I bought a bunch of stuff from her shop and my niece actually worked there for a short amount of time.

The blonde is the make-up artist and oh my was she good.  It was so much fun to watch all the primping between shots.  I really want my own make-up, hair and stylist people to walk around with me and primp me all day.  It would really help matters.

It takes the efforts of a lot of people to make a pretty picture!

I'd like to thank the entire crew for being so much fun to have at my pool for the afternoon.  Y'all were professional, interesting, generous with your knowledge and just plain fun.   I can't wait to show you pictures of the beautiful model!!