And the Winner for Best Appetizer Goes to... Smoked Salmon Ceviche

Smoked Salmon Ceviche

This is a recipe I've been making for many years , and one of the favorites among my friends. The funny side to that is that it is also the only thing that I make repeatedly and have never tasted. I really don't like Smoked Salmon aka Lox.  I am always looking for ideas for a parve appetizer.  I found a recipe about 10 years ago in a magazine that used smoked salmon and made it into a fish dip, but it was dairy. I changed and swapped many of the ingredients and concocted the Parve Smoked Salmon Ceviche. It is a quick great make ahead recipe, and easily made for a big crowd. This recipe makes about a 2 cups of Ceviche. It is better if you make it a few hours ahead or the night before so the flavors have a chance to blend. Just be sure your red onions aren't overripe, if they are they have a tendency to overpower the other flavors. I like to serve it with Blue Corn Tortilla Chips.  It's a Winner...

Ingredients:

1 lb skinless smoked salmon sliced or chunk, cut into 1/4" squares

1/3 cup finely diced red onion

2 teaspoons capers grained & chopped

1 Tablespoon Jalapeno seeded & ribbed and chopped fine

2 large or 3 small garlic cloves grated

1/2 Lemon zested and squeezed for juice

2 tablespoon chopped cilantro

1/4 cup mayonnaise

Salt and pepper

Happy Oscar watching, Enjoy!!

Heat up this Hearty Hash!!

Roasted Veggie Hash with Chicken Crumble & an Over-easy Egg

Anything that I make with an oozy egg on top is a crowd favorite in my house, for my kids that is. For my husband it has to be solid through and through. The star of this dish is the roasted veggie hash. It can be the foundation of a hearty dinner like this layered meal, a tasty side dish, or a great add on for a dairy lunch with the Farro and some crumbled feta. I seam to make this in the winter so I gravitate towards the winter veggies, but if you have others that you like to roast any combination would pretty much work. Asparagus, broccoli, cauliflower and Brussels sprouts are all good choices . Pick the vegetables that appeal to you, and roast them simply with olive oil salt & pepper, and you have a nice dish. I used the Herbed Lemon  Farro from my previous post, and I made a simple chopped chicken crumble to add on. Topped with a fried egg of your choice of runnyness.

Roasted Veggie Hash                         

Ingredients:

olive oil

2 cups Clemini mushrooms cut in quarters

2 cups butternut squash 1/2" cubed

2 cups Yukon Gold potatoes 1/2" cubed

1 bulb fennel chopped 1/2"

1 large yellow,red or orange pepper 1/2" cubed

Salt and pepper 

Preheat oven 415 degrees. You need one large and one small sheet pan coated with olive oil, I use the spray for this.

The mushrooms cook much quicker so I separate them from the other veggies, I also don't season them till after they are cooked because the salt will extract all their juices.On the small sheet pan put the mushrooms in a single layer and drizzle and toss with olive oil. Roast the mushrooms for 20 minutes.

On the large sheet pan arrange all the other chopped veggies in a single layer, drizzle and toss with olive oil,  season with salt and pepper. Roast for 30 minutes till edges of the vegetables start turning a golden brown. Toss vegetables on the sheet so you see the golden brown sides that were touching the sheet pans and now the top sides will have a chance to crisp up. continue to roast for 15 minutes.

Combine all roasted vegetables together, drizzle lightly with olive oil.

Chopped Chicken Crumble

Ingredients:

1 lb chopped chicken

1/4 cup total chopped parsley, sage & thyme

1 garlic clove grated

1/2 teaspoon Ancho chili powder

salt & pepper

Mix all the ingredients together. I like to use a wok pan to saute the chicken and keep mixing and chopping till fully cooked .

Serve in individual bowls. Layer the Herbed Lemon Farro, Roasted veggies, Chicken Crumble, a few drops of Sriracha Sauce, and a over-easy egg!

Enjoy!!

What's for Dinner, Herbed Lemon Farro & Baked Chicken Cutlets !

Herbed Lemon Farro & Baked Chicken Cutlets

Kick off the week to a good start. The baked chicken cutlets, adds to a nice hearty meal and leans more towards the healthy side. The Farro is a good change for a side dish, and if you make a double batch it's great for an add on to lunches during the week. It's good served hot or cold, and I love to add it to salad. On my next post I will show you a nice hash that goes great over the Farro.

Herbed Lemon Farro

Ingredients:

1 1/2 cups Farro

3 cups water

I medium red onion chopped

4 tablespoons olive oil

3 cloves garlic grated

1/4 cup chopped parsley

3 sprigs of Thyme leaves only

5-6 sage leaves chopped

1/2 lemon zest

1 lemon juiced

salt and pepper

Combine Farro and water in a sauce pan bring to a boil over high heat. Reduce heat to low, cover pan, and let simmer for 10 minutes. Remove pot from heat and let it stand for 20 minutes with the lid on it. Fluff up Farro with fork, and it there is any reaming liquid, strain it out. Transfer to a larger bowl. 

While you are waiting for the Farro to cook , drizzle bottom of frying pan with 2 tablespoons of olive oil,  add chopped onions , garlic, salt and pepper. Drizzle a Tablespoon of olive oil over onions. Saute over medium heat till onions  are wilted and translucent, and the garlic is fragrant, stirring till onions are a golden color. 

On top of the bowl of cooked farrow add the cooked onions and garlic mixture, parsley, thyme, sage, Lemon zest, lemon juice, salt and pepper. Toss together, and drizzle last Tablespoon of olive oil over the top.

Baked Chicken cutlets

Ingredients:

2 lbs boneless skinless thin cut chicken cutlets

2 eggs mixed with salt and pepper

3/4 cup panko flakes 

3/4 cup bread crumbs

1/cup chopped fresh herbs (any combo parsley, basil, thyme, rosemary)                    

1 Tablespoon garlic powder

1 Tablespoon dried oregano

Salt & Pepper

Preheat oven to 400 degrees. Prepare wire rack set in baking sheet. Mix panko, bread crumbs, chopped herbs, garlic powder, dried oregano, salt and pepper in a bowl. Prepare another bowl with two eggs mixed with salt and pepper.

 Season both sides of chicken cutlets with salt and pepper. Dredge each cutlet first in egg, then in panko mixture. Line up chicken cutlets on the wire rack.  Brush or spray a light layer of olive oil on tops of prepared cutlets. Bake about 20 minutes, and till tops are golden brown. I like using the thinner cutlets for this recipe so that they cook more evenly.

That's a great dinner, Enjoy!!

Bite into My Baked Feta!

Baked Feta,Tomatoes & Peppers

This is a great dairy dish to serve as an appetizer with a chunk of bread and nice cocktail, or as a side dish. When you bake the Feta the dense natural consistency of the Feta  changes to a light, fluffy and creamy cheese. I am not picky with the brand or quality of the Feta Cheese, when it's baked with these ingredients it is a luscious treat.

Ingredients:

Feta Cheese 1 block (mine was 8 ounces could be larger)

12 Cherry tomatoes halved

1/2 Bell Pepper  red , orange or yellow  1/2" cubed

2 Sprigs of Thyme leaves removed

2 Tablespoons chopped Parsley

1 Garlic Clove grated

1/2 a Lemon zest & juice 

Olive Oil

1/4 teaspoon Crushed Red Pepper Flakes

Salt & Pepper

Preheat oven to 400 degrees.

Drizzle a little olive oil on the bottom of an oven ready baking dish . I use a square dish that is only a few inches larger that the block of Feta. Place Feta cheese in dish and drizzle the top of Feta with olive oil about a tablespoon.

In a mixing bowl combine tomatoes, peppers, Thyme, Parsley, Garlic, Lemon zest, 2 Tablespoons Olive oil, Crushed red pepper flakes, Salt & Pepper.

Pour mixture over and around feta Cheese.

Bake for 20 minutes, then broil for 5 minutes to get the nice brown charring.

Remove from oven and squeeze the half of lemon over top.

This is going to be a favorite go to recipe!

Enjoy!!!

Grab a Granola Bar!

Date & Nut Granola Bars

This is a delicious soft and chewy granola bar, inspired by my Great find #1 The pressed pitted dates. I use a bunch of natural sweets and nuts to make this healthy ,energizing delicious snack.  

Ingredients: 1/3 cup Almonds,1/3 cup pecans, 1/3 cup raw sunflower seeds. 1/2  cup raw pumpkin seeds, 1 Tablespoon sesame seeds, 2 cups Oatmeal (quick oats or Old fashion), 1/4 cup unsweetened flake coconut, 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1/2 cup pressed pitted dates a chunk about 1.5"X 1.5"X 3", or pitted dates packed into measuring cup, 1/4 cup Turkish dried apricots, 3 strips dried mango, 1 teaspoon vanilla and 1/2 cup honey

Preheat oven to 325 degrees,

Line an 8"X 8" square baking pan with parchment paper, so that the bars are easy to remove. use two pieces overlapping each other so the paper lays flat and the bars come out neat.

Coarsely chop almonds and pecans!

In a large bowl combine sunflower seeds, pumpkin seeds, sesame seeds, oatmeal, coconut, cinnamon , salt and chopped almonds and pecans.

In a food processor pulse pulled apart dates, Turkish apricots and dried mango till griddy consistency. Slowly drizzle in about half the honey or until it is a moist paste.

Scoop date paste mixture into bowl with oat mixture , add the rest of the honey and the vanilla. Mix together well till all the dry oat mixture is coated. Press mixture into prepared baking dish. 

Bake for 25 minutes till top is golden brown. 

Let cool , remove from pan and cut into squares.  These are 1.5" X 1.5".

I like to wrap each square in plastic wrap, keeps it fresh and you can just grab bar and go.

Wrap some up in parchment paper , to share with special friends!

Whip it up!

Homemade Whipped Cream

There is nothing better for dessert than home made whipped cream! Once you've made it it's hard to go back to the stuff in the tub. It's easy enough and only 3 simple ingredients. 

You will need a standing mixer with the whisk blade or a hand mixer and preferably a metal bowl, if you don't have a stainless bowl use a glass bowl. 

Put bowl in fridge or freezer at least a half hour before you are ready to make the whipped cream. The cold bowl helps the cream to whip faster.

Ingredients :one pint of heavy whipping cream, 1/4 cup confectioners sugar 1 teaspoon vanilla

Keep cream and bowl in fridge till you are ready to begin, pour all ingredients in and mix on medium for a few minutes. keep checking the cream till you see the mixture is forming line and ridges, it is starting to thicken. from here you will have to keep checking the whisk blade when you see soft peaks it's ready. If you whip it to long it turns buttery. The whipped cream will be good in the fridge if you make it the day before.

This is what ridges and lines look like

Finished when it forms soft peaks.

I like the basic, but you can flavor it with cinnamon, orange zest, some coconut or even a little chocolate sauce.

Enjoy!!

Good Job making whipped cream Carly!

Make some Whoopie Pies for your Sweetheart!

I am making Whoopie Pies especially for one of my 3 sweethearts( 3 being my husband , daughter & son). My son Logan, is leaving to study abroad in Australia, and  It is one of his favorite desserts. 

This is a relatively easy recipe which takes me about an hour and a half start to finish. Makes 24 if you use a 1.5" Mellon Baller to scoop batter. 

Whoopie Pies

Cookies: 1 egg, 1/4 cup vegetable oil, 1 cup sugar, 2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup milk, 1 teaspoon vanilla 

Filling: 1/2 cup butter( one stick) at room temperature, 1 cup powdered sugar, 1 cup marshmallow fluff, 1 teaspoon vanilla

Preheat oven to 350 degrees. Line four baking sheets with parchment paper or silicone pads. using four baking sheets saves time, because you can be preparing two while two are in the oven. 

Making the cookie:  In bowl of mixer , or  big bowl that you will be using a hand held mixer beat egg and vegetable oil together, gradually add sugar, till they are well combined should be light yellow in color. In a separate bowl mix together the flour ,cocoa powder, baking soda ans salt. In a measuring cup combine milk and vanilla. While mixing alternate adding dry ingredients and milk to the egg mixture. Start and end with dry ingredients. Scoop the batter onto the cookie sheet  leaving plenty of  room in between each cookie, they do spread a lot. Don't worry about making a perfect circle when you drop the batter on the sheet, they do end up making a round shape. Bake 8-10 minutes till puffy! Cool on wire rack.

Making the filling: In a medium bowl combine all of the ingredients and beat until light and fluffy.

Spread filling between two cookies  to make the Whoopie Pies. Enjoy!!

Love ya Logan , I'm going to miss you!

Getting Ready for Super Bowl!

This is what I'm bringing to the game gathering at my friend Andrea's house!

 Pulled Barbecue Chicken Tater Tots

&

Avocado Corn Salsa

Let the preparation begin,

I got snowed in yesterday so I couldn't pick up a chicken,  I am using white meat chicken breast cutlets. Comes out amazing with a whole chicken cut up into quarters. You can use Fresh or Frozen, if you have frozen that's a great shortcut just throw it in the slow cooker.

Pulled Barbecue chicken

2 pounds chicken, 1 onion chopped, 1 cup ketchup' 1/4 cup Worcestershire sauce, 2 Tablespoons Dijon mustard, 3/4 cup apple cider vinegar, 2 tablespoon Sriracha sauce, one can beer (I used miller light) olive oil,salt and pepper.

Add all ingredients to slow cooker cook on high for 4 hours

Barbecue Sauce

3 garlic cloves grated, 1/2 medium red onion chopped fine, 1 cup ketchup, 3/4 cup apple cider vinegar, 3 Tablespoons brown sugar, 1 Tablespoon Dijon mustard, 1 Tablespoon Molasses, 3 Tablespoons Worcestershire sauce, 1 Tablespoon ancho chili powder, 1 Tablespoon crushed red chili flakes, 4 Tablespoons chilli pwder, salt and pepper

Heat the olive oil over medium low heat in saucepan, add the garlic an onion and cook till translucent about 5 minutes. keep stirring so they don't burn. Add rest of ingredients and simmer over low heat for 20 minutes. Stir here and there so nothing sticks. 

You will need this whole batch for this recipe, so if you want more for the fridge, make a double batch.

Mixing the combo

Remove chicken from the slow cooker and in a bowl, gently pull the chicken apart with two forks.I add some of the onions from the crock pot but not all for some texture. Add half the barbecue sauce batch and  toss till coated.

Avocado Corn Salsa

2 avocados chopped, 3 plum tomatoes chopped, 1 ear of corn grilled and kernels cut off the cob, 1 lime, 1/4 cup fresh cilantro chopped, 1/2 red onion chopped fine, salt and pepper

Cut kernels off corn cob, cut up avocado into cubes about 1/4 inch, Chop tomatoes with seeds  into smaller cubes that avocados, squeeze lime, add chopped cilantro salt and pepper. Toss till combined.

Avocado Tip

Be sure to remove the end nub of avocado before you cut avocado open. It gets mixed in with the salsa or guacamole easily, and you don't want that hard nub to end up in someone's bite.

The Finale

Cook one bag of Tater tots as instructed on the bag till golden brown and crispy.

On serving platter layer tater tots, then pulled chicken, generously drizzle with barbecue sauce, pile the avocado corn salsa on top. Serve extra barbecue sauce on the side.

Enjoy!!!

Roasted Garlic & Herb Dipping Oil

Great parve appetizer to serve with a crusty bread. Nice to bring to someones house as a gift too!

Cut tops off Garlic Bulb

Place bulb in center of a square of foil, and drizzle with a few tablespoons of olive oil

Scrunch top of foil around bulb to make a purse.

Roast in oven on 350 to 400 degrees. The hotter the oven the less time it needs to be in. Anywhere from 30 to 60 minutes, when bulb is soft to touch.

In a glass jar with lid fill about 3/4 way with olive oil and kosher salt, pepper, red chili flakes, and what ever fresh herbs you like chopped. I use basil, rosemary and thyme. If i have I add fresh oregano. Any combo is good. 

Sqeeze garlic cloves into oil and herb mixture, If the jar is larger than 6 ounces add two bulbs of roasted garlic.

Serve with a nice crusty bread

Great to have on hand, if you refrigerate the oil it will turn to a solid , but makes it last a few weeks. Take it out of the fridge a few hours before you serve.

If it's me or my two boat friends, Janet and Annmarie, there is always a bowl of oil to be served!