Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Thursday, March 29, 2012

California Avocado and Mozzarella Frittata



A frittata is just an open faced omelet with many different ingredients that make it a delicious meal. I love the Calphalon Frittata pan, but a regular omelet pan is just fine. Depending on the size pan you can make your frittata for one or more.  One day I was feeling like I wanted an California style frittata so I just started layering different ingredients and the result was delicious.


California Avocado and Mozzarella Frittata

2 eggs, beaten
1/2 avocado
1 tablespoon lemon juice
1/4 cup fresh mozzarella chopped
1/4 cup sliced cherry tomatoes
2 scallions, sliced
2 tablespoons fresh cilantro
black pepper
alpha sprouts, optional

Slice and chop avocado.  Sprinkle lemon juice over to prevent avocado from browning. Spray pan with cooking spray. Heat on medium heat.  Pour beaten eggs into pan.  Cook eggs just until set.  Now layer your ingredients starting with the avocado, then mozzarella, tomatoes, scallions, cilantro and black pepper.  If using Frittata pan cover and cook for 3 minutes, flip pan and cook 3 more minutes. With a regular pan cook an additional 5-6 minutes until done.  Top with alpha sprouts if desired. Serves one.

Enjoy!

Wednesday, March 14, 2012

Red Quinoa Chick Pea Salad with Tomato and Avocado




Delicious and healthy salads that are crunchy are my favorites. I think that I like to make theses salad extra crunchy to satisfy my craving for crunchy foods. Crunchy salads keep me away from nachos and chips! I used red quinoa which not only so healthy but it takes wonderful. I added chick peas (another favorite of mine), scallions and radishes to the quinoa then toasted with a lemony dressing. To serve I place the salad on greens surrounding with tomato and avocado.  So good so easy. You can also add to this salad to make it more filling by topping with drained canned tuna or grilled ahi tuna or shrimp. Just use your imagination and taste buds!

1/4 cup olive oil
juice of one lemon
2 clove garlic, crushed
1 tablespoon Sesame Tahini
1/4 teaspoon pepper
1 cup Red Quinoa, cooked according to package instructions
1/4 cup red pepper, chopped
1 can chick peas, rinsed and drained
4 scallions, slice, just the white ends
1/4 cup radishes
3 cups Romain lettuce leaves
1 avocado, thinly sliced
1/4 cup sliced cherry tomatoes

Combine first five ingredients in small bowl. Next toss with Quinoa. Add red pepper, chick peas, scallions, radishes gently combining. Place lettuce on a plate, top with Quinoa then place avocado and cherry tomatoes on top.

Enjoy!
http://www.gooddinnermrsmellen.com
 

Sunday, March 11, 2012

Luscious Lemoncello Squares




Spring is here when I start to make lemon squares. I don't know why but lemon squares, lemon cookies, asparagus with lemon, all remind me of spring.  My Lemon Squares are for adults since they are made with Lemoncello not lemon extract. I've given the ingredients for either the adult version or you can make them with out the alcohol. Either way my Lemon Squares are light and delicious.

Lemoncello Squares

Crust:
1/2 cup unsalted butter, softened
1 cup flour, I like King Arther's
1/4 cup powdered sugar
1 teaspoon Lemoncello or 1/4 teaspoon lemon extract
pinch salt

Preheat oven to 350 degrees.  Butter an eight inch square pan. With an electric mixer cream butter until smooth, slowly combine the remaining ingredients until soft and smooth. Press dough evenly into prepared pan and bake for 20 minutes.

Topping:
2 eggs
1 cup sugar
1 tablespoon Lemoncello or 1/4 teaspoon lemon extract.
juice and zest of 1 lemon
1/4 cup flour
1/2 teaspoon baking powder
powdered sugar for dusting

With an electric mixer, beat eggs well and gradually add sugar, mixing until thick. Slowly add remaining ingredients, except powdered sugar.  Continue beating until mixture is thick and creamy about 3 minutes.  Poor lemon mixture over hot crust, return to oven and reduce heat to 325 degrees. Bake 25-30 minutes till top is golden. Remove from oven and run a sharp knife around the edge. Cool 20 minutes then cut into squares. Sift powdered sugar on top. Remove from pan to serving plate.

Enjoy!

Saturday, March 10, 2012

Potato Gnocchi



This is my mother's recipe for Potato Gnocchi.  We love her light Gnocchi that are so delicate to the taste.  Instead of baking the potatoes she uses Idaho potato bits.  Her Gnocchi is light and melt in your mouth.

2 cups Idaho potato bits
1 1/2 cup boiling water
1 cup flour
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon fresh grated nutmeg
1 egg beaten

Place potato bits in large mixing bowl. Add boiling water mixing until all the bits become a dense mashed potato. Add rest of the ingredients except egg. Make a well in center of bowl and add egg.  Mix with wooden spoon then finish kneading  gently with hands to form dough. 
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or I like to form them into the an indented pillow. I take the knuckle of my index finger and dip in flour. Using this knuckle I create a little pocket then I gently pinch the ends together with my thumb and index finger.   The indentation holds the sauce and helps gnocchi cook faster.

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. If you are using right away let them set to dry for half hour before cooking.  If you will not cook the gnocchi until the next day or later, freeze them.

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a simmer, shake off the excess water, and serve as desired.
Gnocchi go well with all types of sauces from red, to cream to pesto. Also you can use Gnocchi in your favorite soup instead of noodles or rice, Be creative.

Enjoy!

Wednesday, March 7, 2012

Open Faced Asparagus and Egg Sandwich



I grew up eating my grandmother and mother's wonderful scrambled asparagus and egg sandwiches. So delicious the combination of fresh asparagus, eggs and Parmesan cheese you have to try to enjoy the favors together! I make this sandwich open faced with a little fresh mozzarella cheese broiled on top.

Open Faced Asparagus and Egg Sandwich

1 tablespoon olive oil
1 cup chopped asparagus, use tender part
4 eggs, beaten
1/4 cup Parmesan cheese
1/4 teaspoon black pepper
1/2 loaf Ciabatta bread
1/4 cup sliced fresh mozzarella

Place oil in medium saute pan,  heat on medium heat. Add asparagus, cooking for 5 minutes, do not brown. Combine eggs, Parmesan cheese and pepper.  Add to asparagus, scrambling until eggs are thoroughly cooked about 4-5 minutes.  Slice ciabatta bread, open the slices, place asparagus and eggs on bread.  Top with sliced mozzarella, broil for 3-4 minutes. Serve open or closed. Serves 2.

Enjoy!


Sunday, March 4, 2012

Fantastic Italian Mac and Cheese



Everyone loves Mac and Cheese. And everyone love Italian food! Combining the two make a wonderfully rich main dish or a small side. I personally like to serve this as a main dish adding some nice steamed asparagus with fresh lemon juice and garlic.  Add a vegetable filled salad creating a meal nice enough for company or Sunday dinner.  Eating well and in moderation allows you to eat rich foods. 

Italian Mac and Cheese

Preheat oven 350 degrees.

Topping
1 small clove garlic, pressed
3 tablespoons butter, melted
2 cups fresh breadcrumbs, lightly toasted
1/4 teaspoon sea salt
2 tablespoons finely grated Parmesan cheese



Bechamel Sauce

 8 ounces slice mushrooms
5 tablespoons butter
1/3 cup flour
4 cups milk
2 cups shredded extra-sharp cheddar cheese
2 cups shredded mozzarella cheese
1cup finely grated Parmesan cheese
1/2 teaspoon dried sage
1/2 teaspoon nutmeg
1 pound pipette or elbow pasta
1 cup prosciutto, diced

Stir garlic into melted butter. Put breadcrumbs in medium bowl and drizzle the butter over the crumbs. Add Parmesan cheese to combined. Set aside.

Melt 1 tablespoon butter in saute pan. Add mushroom saute until cooked about 5 minutes. Set aside.

Melt remaining 4 tablespoons butter in heavy saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes. Slowly add the milk,  whisking constantly. Whisk until sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium, gently simmering and whisking occasionally, for 10 minutes.  Turn off heat and gently whisk in cheeses. Add sage and nutmeg. Keep warm.

Cook pasta according to package directions.

Return pasta to pan. Add the cheese sauce to pasta. Gently stir in prosciutto and mushrooms.
Transfer pasta mixture to a 9 x 13-inch baking dish. Evenly top with reserved breadcrumbs. Bake at 350 degrees for 30 minutes until the top is golden.

Saturday, March 3, 2012

Spicy Mexican Turkey Meatloaf with a Kick!



Really good tasty food that is flavorful is so much more filling than salty fatty food. Your more likely to eat less because your so satisfied. That is the secret to eating well and keeping your weight down.  Meatloaf is a fond memory of my youth and my mother's wonderful cooking! I wanted to pay tribute to my mother by creating a spicy mouthwatering meatloaf like I remember growing up!  

Spicy Turkey Meatloaf

2 tablespoon oil olive
1 clove garlic, minced
1 bunch scallions, thinly sliced, white part only
1 red pepper, seeded and chopped
1 tomato, seeded and chopped
1 small hot green pepper, seeded and chopped
1/2 cup vegetable broth
1 tablespoon Franks Red Hot Sauce
1 pound ground turkey breast
1/2 cup breadcrumbs
1 tablespoon chili powder
1 egg
1/2 cup fresh salsa

Preheat oven to 325 degrees F.  In a medium sauce pan add olive oil, saute  garlic and scallions, on medium heat for 5 minutes until translucent, do not brown. Add red pepper, tomato, hot green pepper continue cooking for another 5 minutes. Add broth and hot sauce. Set aside until cool.
In mixing bowl combine turkey, breadcrumbs, chili powder and egg. Mix until thoroughly combined.
Add cooled vegetable broth mixture to turkey. Mix together and form into oval place in baking pan. Bake for 30 minutes. Top with fresh salsa and continue baking for another 15 minutes until meet is thoroughly cooked to an internal  temperature of 160 degrees.
Serves 4.

Enjoy!

Thursday, March 1, 2012

Edamame Hummus So Good and Healthy



I'm always looking for ways to make healthy tasty food. I love love food! All kinds. I truly believe that if you eat well in moderation adding healthy alternatives to your favorites you will be able to keep fit and trim. Oh, I can't forget exercise! Very important for a healthy life!   Edamame is a favorite of mine especially shelled edamame which I like to cook different ways. Today I made a humus from edamame which is just delicious! I like to serve as a dip with pita chips or make a filling sandwich on pita bread. I added lettuce, slice tomato, sliced radish and sliced cucumber.  Mmm tasty!




Enjoy!

Edamame Hummus

1 tablespoon olive oil
2 garlic cloves, chopped
3 leeks, sliced, use only the white part
4 cups frozen edamame
3/4 cup vegetable broth
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon  pepper

In a medium sauce pan, heat olive oil over medium heat, add garlic and leeks. Lower heat, cover cook until tender 5-7 minutes. Add edamame cook 5 minutes. Add broth cooking an additional 3 minutes. Remove from heat, stir in tahini. Spoon into bowl of food processor.  Process until smooth. Add salt and pepper. Chill until ready to serve.