On the Lighter Side

Honey Soy Grilled Salmon with Edamame

Ingredients

• 1/4 cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cups cooked edamame
• Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg

{image and recipe via Food Network}

Finger Foods

1: Toasted Ravioli 2: Hot Artichoke & Spinach Dip 3: Red Pepper Hummus 4: Lobster Avocado Cocktail

5: Artichokes au Gratin 6: Flatbread with Bacon & Pesto 7: Porchetta & Polenta 8: Crostini with Thyme Roasted Tomatoes

With New Years Eve almost here I thought it would be fun to round up a few delicious but easy appetizers that could be served no matter who is on the guest list. I'm all about yummy little finger foods that allow people to put together a plate or just pick as they hang out around the serving platters.

This year I definitely plan on trying one, four, and seven.

For more ideas try here and here!

Mac N Cheese

Last night while out to dinner with work friends, we ventured to Keystone, a place that is known for its' mac and cheese. And while I decided on a quesadilla all I seem to want now is

....

Mac and Cheese!

So here's a recipe I think would be extremely delicious!

Croque Monsieur Mac and Cheese

Ingredients

• 1/2 pound ziti
• 2 cups milk
• 2 cups coarsely grated gruyere cheese (about 6 ounces)
• 1 cup finely grated parmesan cheese (about 4 ounces)
• 2 large eggs
• 3 slices white sandwich bread, roughly diced
• 2 tablespoons unsalted butter, plus more for greasing
• 1 medium onion, diced
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• Pinch of cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 8 ounces thinly sliced deli-boiled ham

Directions

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.

Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.

{image and recipe via Food Network}

Because What's Better Than Cheesecake?

Oh, I know, maybe cheesecake mixed with chocolate and candy canes!

Quite possibly the best recipe for this time of year.

Chocolate Cheesecake Candy Cane Bars

Ingredients

Crust:

• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt

Filling:

• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature

Glaze:

• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon light or dark corn syrup
• 2 tablespoons sour cream, room temperature
• 1/2 cup crushed candy canes (see Cooks Note)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

{recipe and photo via Food Network}

Friendsgiving

This Saturday I will be attending a "Friendsgiving" so all week I've been on the hunt for a fabulous recipe to share. My usual go-to's, Food Network and Martha Stewart, weren't showing me anything that I fell in love with. So I popped over to Spoon Fork Bacon knowing they would have something beautiful and of course delicious.

And boy, was I right!

The winner is: 

Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts

Makes 1 9”x 12” baking dish

Ingredients:

2¼ – 2½ cups low sodium chicken broth

1 tablespoon extra virgin olive oil

¾ lb sweet Italian sausage, cut into bite sized pieces

6 tablespoons unsalted butter, divided

1 yellow onion, diced

2 carrots, peeled and diced

3 ½ tablespoons sage, minced

3 tablespoons chives, thinly sliced

2 tablespoons thyme, minced

2 sourdough baguettes (completely stale), cut into 1 inch cubes

2/3 cup dried cranberries

2/3 cup toasted hazelnuts, roughly chopped

salt and pepper to taste

1. Preheat oven to 375°F.

2. Pour broth into a small saucepan and simmer over low heat. Cover and set aside.

3. Pour oil in a sauté pan and place over medium high heat.

4. Add sausage to pan and brown for 4 to 5 minutes.

5. Remove sausage from pan and place in a large mixing bowl. Set aside.

6. Drain fat from pan. Add 2 tablespoons butter to the pan and sauté onions and carrots for 3 minutes.

7. Add sage, chives and thyme and sauté for another 3 minutes. Season with salt and pepper.

8. Pour onion mixture over browned sausage and gently toss together.

9. Add baguette cubes, dried cranberries and hazelnuts to the bowl and fold together.

10. Pour hot broth over bread mixture and stir together until fully incorporated and well combined.

11. Generously grease a baking dish with 2 tablespoons of butter and fill with the stuffing mixture.

12. Cover with foil and place in the oven for 30 minutes.

13. Remove from oven and uncover. Dot the top with the remaining 2 tablespoons of butter and place back in the oven for 15 minutes, uncovered.

14. Allow to cool for 5 minutes before serving.

{recipe and photo via Spook Fork Bacon}

I love the rustic feel and look of this dish. And anything with sausage and cranberries is always delicious.

Check in Monday to see if it was a winner with my friends!

The Alligator Pear

Lately I have been on a huge avocado kick. Most likely because it's amazing in about everything I eat: omelets, turkey burgers, pizza, salads, sandwiches, salsas ... the list could go on forever.

So here is a yummy recipe in honor of my current obsession.

Turkey-Avocado Club

Ingredients

• 1/3 cup thinly sliced red onion
• 2 tablespoons apple cider vinegar
• 8 slices turkey bacon
• 1 avocado, halved and pitted
• 1/2 cup nonfat plain Greek yogurt
• Kosher salt and freshly ground pepper
• 8 slices whole-grain bread, lightly toasted
• 8 small leaves romaine lettuce
• 1 tomato, cut into 8 slices
• 12 ounces sliced low-sodium deli turkey breast
• 1/2 small English cucumber, sliced

Directions

Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.

Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.

Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

{recipe and photo found here}

Other tasty avocado recipes: 

Chicken Avocado Egg Rolls

Mango & Avocado Salad

Avocado Goat Cheese Dip

Pineapple & Avocado Salsa

Guacamole

Something Light

Sorry for the lack of posts this week.

I feel like I'm being pulled in a thousand directions at work, not sleeping well, waking up late, and lacking serious motivation.

It has been chilly here in Cincinnati, with a little bit of sunshine, so I've been eating TONS of soup. I wanted to find something that reminded me of summer to make up for missing yesterdays "Because I'm Hungry" recipe.

So Enjoy!

Salmon with Honey-Coriander Glaze

Ingredients

• 1 tablespoon whole coriander seeds
• 1/4 cup honey
• 5 tablespoons soy sauce
• 2 teaspoons fresh lemon juice
• 4 salmon fillets (5 ounces each), skinned
• 2 teaspoons vegetable oil

Directions

1. Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
3. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
4. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

{recipe and photo found here}

Mmmm, soup and grilled cheese.

Hopefully you've noticed I've been completely MIA from the blogging world the last two days.

I'll fill you in as to why tomorrow.

But until then ....

The weather is absolutely dreadful in Cincinnati this morning.

So I will definitely be enjoying a version of this classic combo for lunch today.

Creamy Shrimp Bisque

Ingredients

• 2 celery stalks, chopped
• 1 green onion with tops, chopped
• 4 tablespoons butter
• 1 glove garlic, minced
• 1/3 cup all-purpose flour
• 2 cups half and half
• 3 1/2 cups fish stock
• 3 tablespoons chopped fresh parsley
• 8 ounces cooked shrimp or lobster meat, chopped
• Homemade croutons, recipe follows

Homemade Croutons

• 3 slices white bread

Preheat oven to 350 degrees F.

Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.

Directions

In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.

Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.

When ready, serve with croutons.

{Recipe and Image found here}

"Grown Up" Grilled Cheese

Ingredients

• 1 loaf Italian bread such as ciabatta
• 1 pound Teleme or Brie cheese
• 1 pound sliced smoked ham (applewood if available)
• Butter
• 3 to 4 tablespoons Dijon mustard
• 1 cup roasted red peppers

Directions

Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.

Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.

Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

{Recipe and Image found here}