Tuesday, June 24, 2014

Turnip Dip

I had a bunch of turnips and some friends coming over, so a quick google search came up with this recipe
This dip tasted much better after spending a night melding in the fridge, we dipped pita chips and pretzel chips.

1 turnip, greens removed
¼C olive oil
5 green onions
1 clove garlic
1 tsp sea salt
1 tsp black pepper

  1. Cut the turnip in quarters.
  2. Add to a food processor or Vitamix.
  3. Use a high setting and gradually add olive oil, you want as smooth consistency as you can get.
  4. Add the green onions and garlic to the food processor, add more olive oil if needed.
  5. Add salt and pepper to the food processor.
  6. Blend on high for at least 4 minutes.
  7. Place in a covered container in the refrigerator for at least 8 hours before serving.
  8. Enjoy!

Bean Sprout Salad

Our CSA sends out weekly emails with recipes to try with our week's haul.
This recipe was quick, easy, and made for a light summer side salad.

½lb bean sprouts
1 tsp salt
2 tbs toasted sesame seeds
1 tsp sesame oil
1 tsp minced garlic
¼C finely chopped green onion
⅛ tsp cayenne pepper

  1. Drop the bean sprouts into boiling water and boil 5 minutes.
  2. Drain well.
  3. Return to the pan.
  4. Stir in salt, sesame seeds, sesame oil, garlic, cayenne, and green onions.
  5. Simmer 2 minutes.
  6. Serve hot or cold.
  7. Enjoy!

Zucchini Pizza Crust

I was skeptical of this recipe, but it turned out to be amazing. I used buffalo mozzarella for the cheese on my pizza crust which made the crust far too watery and required it to be eaten with a spoon - so for future pizzas, I will be using regular mozzarella.
yield: 14" pizza

8C shredded zucchini
1C shredded cheddar cheese
2/3C flour
2 cloves garlic, minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1½ tsp sea salt

  1. Place pizza stone in the oven.
  2. Preheat oven to 550°.
  3. In a large bowl, toss the zucchini with 1 tsp sea salt and set aside for 15 minutes.
  4. After 15 minutes is up, squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or piece of cheese cloth by wringing it out, discarding the water.
  5. Once all the excess moisture has been wrung out and discarded, place the shredded zucchini back into the large bowl.
  6. Add cheddar cheese, flour, garlic, oregano, basil, eggs, and remaining salt to the bowl.
  7. With your hands, incorporate all of the ingredients together.
  8. Remove the pizza stone from the oven.
  9. Quickly (and carefully!) spread the zucchini mixture to form a circle about 14" in diameter and about ½" thick. Pinch the edges up so that it forms a nice crust.
  10. Place the pizza stone back in the oven, cook for 8 minutes or until the crust starts to brown.
  11. Remove the pizza stone from the oven.
  12. Top the crust with sauce and any toppings you'd like.
  13. Place the pizza stone back in the oven and cook for 5 minutes.
  14. Let cool for a minute before cutting with a pizza cutter.
  15. Enjoy!

Margherita Pizza Zucchini Boats

Our CSA started up again recently and we've had a ton of zucchinis and summer squashes. 
My best friend sent me this recipe and it was absolutely delicious (and definitely healthier than regular pizza).
yield: 2 servings

3 zucchini or summer squash, washed and split lengthwise with ends removed
2 Roma tomatoes, sliced fairly thin
6oz mozzarella cheese, shredded
3oz Parmesan cheese, grated
3 fresh basil leaves, ripped into small pieces
2 garlic cloves, minced
1 tbs olive oil

  1. Preheat oven to 350°.
  2. In a small bowl, combine the garlic, olive oil, salt, and pepper.
  3. Let stand for 20 minutes.
  4. Brush the zucchini with the olive oil mixture, making sure to use all of it evenly between the "boats".
  5. Sprinkle the parmesan cheese over each boat.
  6. Top each boat with the mozzarella.
  7. Place the tomato slices on top of the mozzarella.
  8. Bake for 25-30 minutes.
  9. Top boats with basil before serving.
  10. Enjoy!

Ginger Mint Green Tea Lemonade

I ripped this recipe out of a Shape or Women's Health magazine (I don't remember and the page doesn't have the name).
This lemonade is super light, refreshing, and definitely perfect for summer.
I used orange mint because my mother-in-law just gave me an awesome plant, it was delicious.
yield: ~5 cups

5C water
4 green tea bags
1/2C chopped fresh mint leaves, tightly packed
1/3C chopped fresh ginger
1/3C fresh lemon juice

  1. Bring 2 cups of water to a boil, then reduce to a simmer.
  2. Add tea bags, mint, and ginger, and let steep for 30 minutes.
  3. Strain into a large pitcher, pressing on solids to extract remaining water.
  4. Refrigerate until chilled.
  5. Serve over ice.
  6. Enjoy!

Sunday, June 15, 2014

Watermelon Ceviche

This recipe is from the Summer 2014 Wegman's Menu magazine and it is phenomenally refreshing.
yield: 3 cups

1 tbs fresh cilantro, thinly sliced
½ tbs fresh chives, thinly sliced
½ tbs fresh tarragon, thinly sliced
½ tbs fresh basil, thinly sliced
3 tbs red onion, finely diced
½ tbs lemon extra-virgin olive oil
1 ½ tbs light blue agave
3 tbs lime juice
1 tsp sriracha
3C seedless watermelon, diced
Salt & Pepper to taste

  1. Combine cilantro, chives, tarragon, basil, red onion, olive oil, agave, lime juice, and sriracha in a large bowl.
  2. Gently fold in watermelon.
  3. Season to taste with salt and pepper.
  4. Enjoy!

Thursday, June 12, 2014

Copycat Cafe Rio Crockpot Shredded Chicken

I was looking for an easy but delicious crockpot recipe for taco night a few weeks ago.
I've never been to Cafe Rio, but my husband is a huge fan so when I stumbled upon this recipe I knew it had to be good....and it did not disappoint!
The combination of ingredients was a little concerning to me, but this chicken went fast!

2 ½ lbs boneless skinless chicken breast halves
¾C chicken broth
½C zesty italian salad dressing (I used Marzetti Sweet Italian)
1 tbs fresh lime juice
1 tbs chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper

  1. Place chicken breast halves into the crockpot.
  2. In a mixing bowl, whisk together remaining ingredients.
  3. Pour mixture over chicken in the crockpot, cover with lid.
  4. Cook on low heat 6-8 hours.
  5. Using 2 forks, shred chicken in the crockpot.
  6. Allow chicken to cook on low heat for another 30-60 minutes.
  7. Serve using a slotted spoon (to allow chicken to soak in liquid, but to avoid soggy tacos).
  8. Enjoy!

Strawberry Lemonade

This recipe is amazing. I've made it twice, the second time reducing the sugar content because with the great refreshing flavor you don't need that much sugar!
½C sugar
½C water
1 pint fresh strawberries
1C fresh lemon juice (~8 lemons)
8C cold water

  1. Make simple syrup by combing the sugar with ½ cup of water in a saucepan.
  2. Place over medium heat until the sugar is completely dissolved, swirling the pan occasionally. Let cool.
  3. Once the simple syrup has cooled, puree strawberries in a blender with 1C water.
  4. In a large pitcher, combine strawberry puree, simple syrup, and lemon juice.
  5. Add remaining 7 cups of water.
  6. Stir well.
  7. Refrigerate and serve over ice.
  8. Enjoy!

Chocolate Sour Cream Cupcakes

I am always on the hunt for new, more delicious options of old classics.
This recipe (which I paired with a regular old vanilla buttercream) is super moist and would compliment any kind of frosting.

2C sugar
1 ¾C flour
1C boiling water
¾C cocoa powder
¾C milk
½C + 2 tbs butter, room temperature
¼C sour cream
3 eggs, room temperature
1 tsp vanilla extract
1 ½ tsp baking soda
¼ tsp salt

  1. Preheat oven to 350°.
  2. Line muffin pan with cupcake liners (or grease if not using liners).
  3. Mix cocoa with boiling water in small bowl, stirring until smooth. Let cool.
  4. In a large bowl or stand mixer, cream together butter and sugar until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Stir in vanilla.
  7. Gradually add cocoa, mixing thoroughly.
  8. In another bowl, whisk together remaining dry ingredients.
  9. In a small bowl, combine milk and sour cream.
  10. Add the flour mixture and the milk/sour cream mixture to the stand mixer, alternating between the two.
  11. Scrape down bowl and mix well.
  12. Fill cupcake liners ⅔ full.
  13. Bake 20-25 minutes or until a toothpick comes out clean.
  14. Let cool completely before frosting.
  15. Enjoy!