Sweet Fridays

My husband has been feeling a bit nostalgic about our recent trip to Italy (which I promise to write about someday).  He's found himself in the kitchen whipping up fresh pasta, bolognese sauce and recently this amazing gelato.  With summer around the corner for most or knocking down our door here in Southern California, gelato is the perfect cool down dessert.  

A recent trip to the farmer's market delighted us both with beautiful organic red ripe strawberries.  Of course my first thought was to make a cocktail with them.  However my husband had other plans.  So to make us both happy he mixed up the perfect boozy summer time dessert.  It's fresh, sweet, and creamy with just the right amount of kick.  

As we head into the weekend, I think everyone could use a little something sweet that can also double as a cocktail(ish).   Enjoy!

Boozy Strawberry-Vanilla Bean Gelato

Ingredients

3 cups hulled and sliced strawberries

1/2 cup Tito's Handmade Vodka

3/4 cup sugar

1 tablespoon cornstarch

1 vanilla bean

1 cup whole milk

3/4 cup heavy whipping cream

Place the strawberries into a food processor and blend until pureed.  Add the vodka and pulse to combine.  Set aside.

In a small mixing bowl place the sugar and cornstarch.  Stir to combine. In medium sauce pan add the sugar and cornstarch mixture with the whole milk and heavy whipping cream.  Slice the vanilla bean in half lengthwise.  Scrape the beans into the sauce pan then drop the whole bean into the mixture. Whisk all ingredients together.   Over medium heat cook the mixture until it begins to bubble and thicken, stirring occasionally, about 8-10 minutes.

Transfer the gelato into a mixing bowl, discarding the vanilla bean pods.  Place the mixing bowl with the gelato into larger mixing bowl filled about 1/3 with ice, allowing the mixture to cool to room temperature.  Stir occasionally.

Once cooled pour the strawberry vodka mixture into the gelato mixture.  Stir to combine.  Pour the gelato into your ice cream maker.  Follow the manufacturer's instructions for your ice cream maker until your gelato is ready.  Makes about 1 quart.

Amped Up Quesadilla

This amped up quesadilla came about one afternoon while I was in search of something more interesting than a salad or sandwich for lunch.  While this blog and my Instagram may give the appearance that my husband and I have extravagant meals all the time, we are actually quite boring when it comes to lunch.  Especially during the week.

My old faithful; kale, Brussels sprouts, cabbage, whatever veggies are in the fridge, pumpkin seeds and black olives don't always call my name everyday around noon.  So last week I raided our overflowing cheese drawer (yes, I have a cheese obsession) and went searching for something that would excite my palate and keep me full through the afternoon.  Well, at least until cocktail hour which is always accompanied by a snack.

The asparagus and spinach needed to be used up so in they went along with the creamy blue and brie cheeses.  Lucky for me my husband is a Mexican food fanatic so we always have tortillas on hand and usually the burrito size ones at that.  Toasted in the pan with a bit of butter I was able to sit down within 10 minutes to a lovely, non-boring lunch!

Blue and Brie Cheese Quesadilla with Asparagus and Spinach

Ingredients
1 large burrito size tortilla
4-6 slices double cream brie cheese
4-6 slices blue cheese (I use Castello soft blue triple creme)
4 asparagus spears (or 6 if they are thin), sliced lengthwise then cut into 1-2 inch pieces
1/2 cup fresh spinach, chopped
Butter or olive oil for the pan

In a large pan or skillet melt a small pat of butter (or a bit of olive oil) over medium heat.  Place the tortilla in the pan.  On one half of the tortilla place half of the blue cheese and brie cheese.  Place the asparagus and spinach on top and then the remaining half of the cheeses.  Fold over the other side of the tortilla covering the cheeses and vegetables.  Cook for about 4-5 minutes until golden brown.  Flip the quesadilla and cook on the other side for another 3-4 minutes, until golden brown and the cheeses have melted.  Remove the quesadilla from the pan and allow to cool for a few minutes then cut into quarters and serve.  Makes 1 serving.

Super Bowl My (husband's) Favorite Holiday

My wife hates football. Hates it. Always has, always will, no matter what I try to do to convince her to like it. Whether I’m trying to eloquently explain the subtle nuances of the game, or bribing her with free beer, football is just not a sport that she likes and over time I have learned to be okay with this. Our love for food has enabled us to enjoy football games together in a different way.  Now a days we cook together, entertain our guests, and I am still able to watch the game yelling and clapping extremely loud (which my "anti-football" wife doesn't seem to mind, sometimes).

Football has always meant a lot to me, whether it was playing in high school or watching my favorite professional team the San Francisco 49ers.  So when I think back to Super Bowls growing up I remember not only the football games, but my family getting together with all of our friends.  Super Bowl is not just a game but a wonderful reason for close friends to get together.  This is a tradition Rochelle and I have continued to share with our friends for the past few years.   

I could not think of a better way to get the bitter taste of the 49ers loss to the Seahawks out of my mouth than by creating something spicy to serve during this year’s Super Bowl.  I decided to feature two dishes, one that can be served as an appetizer, Panko Crusted Jalapeno Cheese Balls, and one right before kick off, Spicy Spanish Rice with Shrimp.  

We hope you all have a great time with your friends and family and enjoy this years Super Bowl!  And even though they are not playing in the Super bowl,  Go Niners!!!  

Panko Crusted Jalapeno Cheese Balls

Ingredients

1 - 11 ounce package of goat cheese, softened

2 Jalapenos, deseeded and minced

1-1/2 teaspoons ground cumin

3-1/2 teaspoons ground pepper

2-1/2 teaspoons salt

2 cups panko breadcrumbs

4 teaspoons garlic powder

2 teaspoons ground chipotle 

1 cup flour

4 eggs, beaten 

3/4 cup canola oil

In a large mixing bowl combine the jalapenos, goat cheese, cumin, 1-1/2 teaspoons ground pepper, and 1/2 teaspoon of salt.  Roll into one inch size balls and set on baking sheet lined with parchment paper. Refrigerate the cheese balls for 30 minutes until firm. 

In a shallow bowl, combine the panko breadcrumbs, garlic powder, ground chipotle, 2 teaspoons pepper, and 2 teaspoons salt. In two separate shallow bowls place the flour and eggs. Remove the jalapeno cheese balls from the refrigerator.  Dredge the cheese balls into the flour, then the egg, followed by the panko seasoning.  Then re-dredge into the egg and panko seasoning.  This makes for a thicker, crispier crust.  

Heat the canola oil on a medium high heat in a large cast iron or non-stick skillet.  Add the panko crusted cheese balls to the skillet.  Cook until golden brown on all sides, gently turning them.  Serve immediately. Makes 20-22 cheese balls. 

Note: These jalapeno cheese balls are best served with a marinara sauce. 

Spicy Spanish Rice with Shrimp

Ingredients

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

2 garlic cloves, minced

1/2 cup tomato paste

1 teaspoon ground cumin

1-1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

6 tablespoons olive oil

4 cups rice, cooked 

1-2 pounds shrimp, devained and tails removed

2 teaspoons oregano

1 teaspoons salt

1 teaspoons pepper

1 lime, juiced plus 2 limes cut into wedges

1/4 cup cilantro, chopped

In a large skillet heat 1 tablespoon olive oil.  Add the bell peppers, red onion and garlic.  Saute for about two minutes.  Season with salt and pepper to taste.  Add 2 more tablespoons of olive oil, tomato paste, cumin, chili powder and cayenne pepper, saute for another two minutes.  Add rice and saute for about 2-4 minutes until the rice is evenly coated with tomato paste.  Season with a bit of salt and pepper to taste.  Finish with the juice of 1 whole lime.  Stir to combine, cover and set aside. 

In a medium sized mixing bowl combine shrimp, oregano, salt and pepper.  Heat remaining 3 tablespoons of olive oil in a large skillet over medium heat.  Carefully place the shrimp into the skillet and cook for 2 minutes on one side and another 1-2 minutes on the other side.  Remove shrimp from skillet.  Roughly chop the shrimp and add to the rice mixture.  Stir to combine.  Garnish with cilantro and remaining limes cut into wedges.  Serve immediately.  Makes about 8-10, 4 ounce individual servings.  

Note: This dish can be served in a large dish family style or distributed evenly into individual servings as pictured here.

Dancer's Nutrition: Smoothies!

I admit I have never been a smoothie fan, but upon the request of my lovely dance students I have found a new love for them...sorta.  After perusing Pinterest and getting feed back and suggestions from my dancers, sister and husband I have come up with these two smoothies to share.  

The first is my antioxidant berry mint smoothie which not only contains fresh berries but also coconut water and tart cherry juice.  Coconut water is amazing for hydration and the tart cherry juice contains benefits that many of us can use.  Tart cherry juice contains properties to help with inflammation in joints and muscles and may also help you sleep better, making this smoothie the perfect snack for after a long day of dance classes (or a late night work out).  After the first week back to teaching dance after a long winter break, my body was feeling sore and this smoothie definitely helped.

My second smoothie contains two of my favorite things together, bananas and peanut butter.  At first I started thinking it would be more like a plain old milkshake but then my sister suggested to me to add some spinach for some extra nutrition.  I have to say I was a bit skeptical since I would much rather prefer to eat my veggies and not drink them.  However, the spinach didn't seem to alter the taste at all that much, although, I am still getting over staring at the green color as I taste bananas and peanut butter.   I also added rolled oats to my "green" smoothie making this a breakfast meal on the go.  So I guess we're all covered here on this smoothie, veggies, protein, potassium, fiber and whole grains.  Looks like drinking my breakfast won't be so bad after all and I might actually start liking smoothies.

Antioxidant Berry Mint Smoothie

Ingredients
1/2 cup fresh blueberries
6-8 mint leaves
1/4 cup pomegranate seeds (optional)
1 cup frozen strawberries
1/2 cup tart cherry juice
1/2 cup coconut water

Place all ingredients into a blender and blend until smooth.  Serve immediately.

Peanut Butter Banana Smoothie

Ingredients
1 cup fresh spinach
2 tablespoons rolled oats
1/4 cup peanut butter
1 large frozen banana, sliced into small pieces
1-1/4 cup almond milk

Place all ingredients into a blender and blend until smooth and creamy.  Serve immediately.









Note:  Place the ingredients into the blender in the order that they are listed in the recipes.  This will ensure that your ingredients will blend together better.