Tuesday, June 23, 2009

Mixed-Berry Dutch Baby

Yeah, I thought the same thing when I saw that title in my most recent copy of Food & Wine magazine? What the what?! Who's ever heard of a Dutch Baby?! Turns out, its a German oven-baked pancake...and its delicious!

OK, so admittedly its a little hard to tell exactly what you're looking at in the picture there. I was in a hurry to get it on the table for company so the photo is sorely lacking. But since I'll definitely be making this again, I'll try to get a better picture for you soon...deal?

Mixed-Berry Dutch Baby
Source: Food & Wine July 2009

**I substituted strawberries and blueberries for raspberries and blackberries in the original recipe

3 large eggs
1/2 t finely grated lemon zest
1/3 cup sugar
Pinch of salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups sliced strawberries
2 cups blueberries
4 T unsalted butter
Confectioners sugar for dusting

1. Preheat oven to 425 and heat a 10 inch cast iron skillet over moderate heat.

2. In a medium bowl, whisk the eggs with the lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the berries.

3. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.

4. Transfer skillet to a trivet and dust with confectioners sugar. Cut into wedges and serve with the remaining berries.

I also served this with sweetened Greek yogurt and homemade granola (this granola is SO good and SO easy...another winning recipe found by my friend Kara) It was a super tasty, super easy breakfast for company that was a little on the lighter side.

Sunday, June 14, 2009

Healthified Turkey Artichoke Panini

Here's a quick, tasty and healthy idea for a weeknight dinner! Not quite as good as Panera's version, but for all the fat and calories you're saving, definitely worth it. I liked it so much I made it for both of us for dinner one night, and then made it again for lunch the next day.

Healthified Turkey Artichoke Panini

1/4 cup marinated artichoke hearts, drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers, drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray

1. Heat closed contact grill or panini maker for 5 minutes.

2. Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.

3. In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.

4. When grill is heated*, place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

*To cook in skillet, heat 10-inch nonstick skillet over medium heat. Add sprayed sandwiches; cook 2 to 3 minutes on each side or until toasted and cheese is melted.

1 Sandwich: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 40g (Dietary Fiber 8g, Sugars 11g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 25%; Iron 20%

Saturday, June 6, 2009

Southwestern Shrimp and Grits

My neighbor let me borrow her Bobby Flay Mesa Grill Cookbook and mentioned she thought I would enjoy looking through it. I haven't caught Bobby Flay's TV show too often but I'm going to have to make sure to tune in after flipping through this book! I flagged so many recipes I'd like to try...I hope she doesn't mind if I keep the cookbook for a while! :)

I tried Bobby's recipe for Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion Cilantro Sauce which is quite a mouthful! I was intrigued by the combination of ingredients and happened to have most of what I needed already in the kitchen which rarely seems to happen! I've always loved shrimp and grits but this might be hands down the best shrimp and grits recipe I've ever tasted! The grits are incredible and are worth making even if you don't make the shrimp to go with them!

1 large sweet potato

2 T canola oil
1 small Spanish onion, finely chopped

2 cloves garlic, finely chopped

2.5 cups low-sodium chicken broth

1 cup whole milk

2 t chipotle chile puree

Kosher salt

1.5 cups quick cooking grits

2 T unsalted butter
2-3 t honey

6 T olive oil

1 lb large shrimp, shelled and deveined

Freshly ground black pepper

1. Preheat the oven to 400 degrees and bake sweet potato for 45-60 minutes or until tender.

2. Peel the sweet potato and puree the flesh in a food processor or ricer, set aside.

3. Heat the canola oil in a medium saucepan over med-high heat. Add the onion and cook until soft (3-4 minutes). Add the garlic and cook for 30 seconds. Add the stock, milk, chipotle puree (just take a can of chipotles in adobo sauce and puree it in your food processor...it will keep for a month in the fridge because of the vinegar in the adobo sauce), and 2 t salt and bring to a boil. Slowly whisk in the grits, reduce heat to medium-low and simmer for 10 minutes.

4. Stir in the sweet potato puree and cook, stirring often for 5 to 10 minutes, until smooth and thick. Remove from the heat and whisk in the butter and honey to taste. Cover and keep warm.

5. Heat 3 T olive oil in a large saute pan over high heat. Season the shrimp with salt and pepper. Cook half of the shrimp until lightly golden and just cooked through (about 1-2 minutes per side). Transfer to a plate and repeat with the remaining olive oil and shrimp.

6. Spoon the grits into 4 shallow bowls and arrange the shrimp around the grits. Drizzle with the green onion cilantro sauce and sprinkle with green onion.

To make the green onion cilantro sauce, combine 1 cup sliced green onions (white and green parts), 1/4 cup coarsely chopped cilantro, 1/4 cup rice wine vinegar, 1 T Dijon mustard, 2 t honey in a food processor and puree. Season with salt and pepper. With the motor running, slowly add 1/2 cup canola oil and blend until emulsified. This can be made up to 8 hours in advance and refrigerated.

Bobby's original recipe also called for drizzling red chile oil over the top which I'm sure would have been awesome...but I didn't know where to find guajillo chiles to make it! :)

Thursday, June 4, 2009


Well not quite...seems the real things would take a lot of work and are likely too ambitious for a work night (or any night for me!) But this casserole comes really close to capturing the flavor! Sadly, this is the best picture I got of it...don't judge it based on this image!

Chicken Tamale Casserole

1 cup preshredded 4 cheese Mexican blend cheese, divided

1/3 cup fat free milk

1/4 cup egg substitute

1 t ground cumin

1/8 t ground red pepper

1 (14.75oz) can cream-style corn

1 (8.5oz) box corn muffin mix

1 (4oz) can chopped green chiles, drained

1 (10oz) can red enchilada sauce

2 cups shredded cooked chicken breast

1/2 cup fat free sour cream.

1. Combine 1/4 cup cheese and next 7 ingredients in a large bowl stirring until just moistened. Pour mixture into a 13x9 inch baking dish that has been sprayed with cooking spray.

2. Bake at 400 for 15 minutes or until set. Pierce entire surface with a fork and pour enchilada sauce over top.

3. Top with chicken and remaining cheese and return to the oven to bake at 400 for 15 more minutes or until the cheese melts.

4. Let stand 5 minutes before cutting into 8 pieces. Serve with a tablespoon of sour cream on top!

Calories: 354 Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein: 18.9g Carbohydrate: 36.3g Fiber: 2.5g Cholesterol: 58mg Iron: 1.7mg Sodium: 620mg Calcium: 179mg

And because in my world, no mention of tamales is complete without also pointing you towards this classic Seinfeld episode here you go. The relevant part is around 3:19, but there's no harm in watching the whole thing! :)