Recipe #25: Easy-peasy Fruit Dip

I hesitate to even call this a recipe, but it's my blog and I can do what I want (haha). This is so good on a hot day (say, Memorial Day, for example) and takes about 2 minutes to make. It's easy, delicious and if you make it with fat-free yogurt and sugar-free or light Cool Whip, healthy!

I first had this at my aunt's house during a party and assumed from the taste that it was a complicated cream-based dip. Nope. You need three ingredients, and you arrive at perfectly creamy, mousse-like fruity deliciousness!



Easy-peasy Fruit Dip
Prep time: 2 minutes

1 4-ounce container of strawberry yogurt
1 8-ounce container of Cool Whip
1 16-ounce container of fresh strawberries

Remove stems/leaves from strawberries. Halve if desired.

Scoop Cool Whip into a mixing bowl. Mix in container of yogurt, using half the container at a time.



Mix until completely blended -- the cream will have a mousse-like texture, and have a slight pink hue to it (great for bridal showers!).





Serve with strawberries.

Recipe #24: Roma White Bean Salad

Hi there! So I've been MIA for a bit, but I'm back, and accompanied by the cutest (and tiniest) sous chef in the world.



So, let's get cookin'!

During the summer (and, well, anytime of year in New England -- our high for today is 92, on MAY 2ND!), I love to use as many fresh ingredients as I can get my hands on. I can't wait for the farmers' markets to start up, because the freshness of those foods goes unparalleled.

BUT, even if the best you can do right (now wherever you are) is having foods that are fresh... from the supermarket, that's OK. The flavor in this salad is just as developed whether you buy tomatoes at a farmer's market or a supermarket.

Also, please note, I have charred peppers for past recipes, and one is used below. You can substitute the jarred roasted red peppers if you don't have access to fresh produce, but I can assure you that the flavor of the fresh-roasted type we use below is SO worth the 30-35 minutes it takes to prep it for use. I also didn't use anything special on the pepper just for this recipe, so if you ever need a roasted pepper, below is the method that will get you what you need.

Roma White Bean Salad
Prep time: 40 minutes

6 roma tomatoes
4 tablespoons of olive oil
juice of half a lemon
4 garlic cloves*
1 15.5-ounce can white kidney beans (cannellini beans)
1 red bell pepper
1/2 shallot
8 ounces marinated artichoke hearts
1/2 cup crumbled feta cheese
1 teaspoon vegetable oil
1 teaspoon sugar
salt and pepper

Serving options:
3 Belgian endives -- if serving as a dip or veggie salad
OR
8 ounces penne pasta (half the box) -- if serving as a pasta salad

Tools
plastic wrap
gas or charcoal grill
large bowl for mixing
large bowl for serving
food processor

If serving as pasta salad, cook pasta in salted water, drain, set aside to cool, and toss with 1 tablespoon olive oil so the pasta doesn't stick. We'll get back to that later.

Heat oven to 375 degrees. Halve tomatoes, remove seeds. Toss with 2 tablespoons of olive oil, salt and pepper, and place on a baking sheet. Top with sugar (it helps the caramelization) and roast in oven for 30 minutes.



While tomatoes are in the oven, heat grill. Brush red bell pepper with vegetable oil, and place on grill. Turn to ensure even charring on all sides. Skin should be evenly blackened on all sides after about 15 minutes on the grill.

Gettin' there!

Remove and immediately place into a bowl and cover with plastic wrap. Let sit and cool for 20 minutes.



The wrap over the top will keep the moisture in and make it easier to remove the skin once cooled. Set aside.

While waiting for tomatoes and pepper to finish, mince the shallot, and dice the artichoke hearts. Drain the liquid from the can of beans and rinse with water to remove some of the starchy liquid. Toss beans, shallot, artichoke and feta cheese in serving bowl.

Tomatoes should now be done. Let cool, then slice into smaller pieces (each half should be sliced into about 8 strips). Toss with bean mixture.

Red bell pepper should also be done. Remove plastic wrap, and carefully remove charred skin and discard.



Cut pepper into two pieces, remove the core and all seeds. Pat dry.



Chop into bite-sized pieces. Add to serving bowl.

If serving as pasta salad, throw pasta in with vegetables and beans now.

Add to food processor lemon juice, garlic. Process, streaming remaining olive oil in to emulsify. When mixture has combined (hint: this is done when the oil isn't separated from the lemon juice/garlic), pour over salad and toss together to coat.

If serving with endives, cut ends off and serve in a large bowl accompanied by individual leaves.






*Comments:
-Garlic: I don't usually use fresh garlic when I cook. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use two tablespoons.

Recipe #23: The best mashed potatoes you'll EVER eat

Not a big story to tell here, since I think the title is pretty self explanatory. When we go out to eat, I almost always prefer mashed potatoes to french fries. I've just had too many mediocre fries that left me wishing I had picked a different side. I've had some good mashed potatoes, but few that really had all the flavor I would have wanted. So, I just had to make my own.

The Best Mashed Potatoes You'll Ever Eat

Cook time: 1 hour
Prep time: 5 minutes

Ingredients
2 lbs. red bliss potatoes
1 stick salted butter
8 ounces sour cream
1 teaspoon salt
1 teaspoon pepper
6 cloves of garlic, minced*
water for boiling
fresh or dried chives for garnish (optional)

Tools
large pot for boiling
potato masher

Boil water and add potatoes. Continue boiling for 45 minutes. If potatoes are not fork tender, continue for another 15 minutes and check again. Continue boiling until tender.



Once potatoes are done, remove them from the pot and discard the water. Turn off heat.

Place potatoes back into the hot pot, and begin to mash. Add butter, in chunks of a few tablespoons at a time. Continue mashing and mixing until potatoes have absorbed the butter.



Add garlic to pot, and mix. Let sit for 5 minutes. Add sour cream, salt and pepper. Serve warm, and top with fresh chives.



*Comments:
-Garlic: I don't usually use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use three tablespoons.

Enjoy!

Just had to share... Decadent Brownie Pie

I'm not really a huge fan of chocolate (sacrilegious, I know). I can really only take a little here and there, but I really don't even LOVE chocolate cake (my husband John, on the other hand, would sell our house for the right chocolate cake).

But when I came across this recipe, I had to make it. I'm not even crazy about chocolate, and I HAD to make it.

This comes from McMom at Let's Dish. She adapted it from Taste of Home. When I made this two weeks ago, I left the walnuts out -- I didn't want anything to take away from the truffle-yness (so not a word) of the ganache. It's also incredibly easy, and made with things you probably already have around your house. My only suggestion would be to make it the night before, if you're making it for an event. It really gives the ganache the chance to set up.

At our house, it was gone in two days.

Here's the picture -- please visit McMom, follow her because she's got some AMAZING recipes on her site, and for the love of all things holy, make this pie this weekend. It's SO worth it.

http://letsdishrecipes.blogspot.com/2010/03/decadent-brownie-pie.html

Recipe #22: Bellini Squares

I love peaches. They're not only tasty fresh, but good in almost any form -- frozen, fruit cup, even grilled are delicious. But my love for peaches grew even more the first time I tried a bellini -- a drink made of champagne and peach puree. Though they're not practical all the time (doesn't really go so well with pizza) and are more of what I think of as a brunching drink, you could certainly enjoy one alongside these squares.



Ingredients
5 peaches
1 tbsp sugar
2 tablespoons champagne*
1 pkg prepared sugar cookie dough*
1 jar caramel or butterscotch sauce*
1/2 cup chopped pecans

Tools
food processor
very well-greased 9x12 baking pan*

Using a rolling pin and your hands, spread cookie dough inside 9x12 pan.



Bake as directed on package. Allow to cool for 20 minutes when finished.



After cookie has cooled, dice two peaches and place in food processor with sugar. Pules 3-4 times, then add champagne (this will bubble and fizz at first, wait a second until bubbles go away) and puree. Spread mixture evenly over cookie.



Slice remaining three peaches into 16 pieces each (half, then quarter, then slice into 4) and place on top of peach puree in any pattern. Top with drizzled caramel mixture and nuts.



Chill for 30 minutes to set caramel, and cut into squares.




Comments:
-Champagne: If you can't find actual champagne, or don't want to pay for it, feel free to use any kind of sparkling wine in its place. If you don't drink, or want to share this dessert with tots, you can even use Martinelli's Sparkling Cider instead.

-Sugar cookie dough: I used to 'tube' variety for this, and I only used one. If you wanted a thicker cookie, you could use two, but baking times would vary. I wouldn't recommend using the breakapart dough for this, as the texture seems different than the tube variety (at least to me), and the taste of those is almost playdough-like (I mean, not that I'd know what playdough tastes like).

-Caramel or butterscotch sauce: Instead of using the jarred kind, I actually made my own for this recipe. The reason I recommend the jarred type -- and the kind I'm talking can usually be found with other sundae toppings at the grocery store -- is because of how finicky sugar can be when making caramel. You heat it too little, you end up with a gummy mess; you heat it too much, and you end up with brittle. Using the jarred type ensures you'll have a smooth, sticky caramel. BUT, If you know how to make your own (better than I can, obviously), feel free!

-Baking pan: I used a baking dish, the type you'd make brownies in, for this recipe, but I'd bet you could even use a cookie sheet. Lining the sheet with parchment paper would make it even easier.

-Peach puree: I hesitate to call this jelly or jam, but the texture of this once it's all done in the food processor, is that of marmalade. If you have extra and don't want as thick of a layer as I used, you could certainly save some and put it on toast as a breakfast treat or even top ice cream with it. : )

Enjoy!

Recipe #21: Garlic Knots

If you don't LOVE garlic, don't read any further. This recipe isn't for the faint of heart (or breath). You WILL smell like garlic after you eat these. This is a quick, cheap and easy recipe, and I can assure you -- as can my husband -- that these garlic knots are delicious. One other warning though, you will definitely get your hands dirty, so keep some dish soap nearby. Aside from the dough (which you can buy or make, if you have a favorite pizza dough recipe) most of these ingredients are likely things you already have in your refrigerator and spice cabinet. They're a quick appetizer and an alternative to regular bread with pasta. Enjoy!

Garlic Knots
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients
pre-made store bought pizza dough
1/2 cup plus 1 tbsp minced garlic*
6 tbsp butter, melted (30 sec. in microwave in glass measuring cup)
1 tbsp garlic powder
1/2 tbsp onion salt
1 tbsp extra virgin olive oil
1/4 cup grated parmesan cheese
pinch salt
pinch dried parsley
marinara sauce for dipping (optional)


Tools
parchment paper
baking sheet pan
glass measuring cup
mixing bowl
barbecue brush or spoon

Preheat oven to 325 degrees. Roll/press pizza dough into a 9x12 rectangle (approximate).



To measuring cup of melted butter, add garlic powder, salt, olive oil, onion salt, parsley. Mix until combined. Using either spoon or brush, spread about 3/4 of butter mixture evenly onto dough. Distribute 1/2 cup of garlic on top of dough.



Cut dough into six strips of about the same size.



Tie each one into knots repeatedly until untied edges are no longer than one inch. Place each knot into mixing bowl, and when all six are tied, pour remaining butter mixture over them, and toss to evenly coat. Sprinkle with parmesan cheese. Cover baking sheet in parchment paper. Place knots on parchment paper, and top each with a small amount of remaining garlic.



Bake at 325 for 20 minutes or until golden brown. Remove and let cool. Serve alone or with a side of marinara sauce.



Comments:
-Garlic: You have seen me post many times that I don't use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. Using this type of jarred garlic is highly recommended for this recipe. It has a slightly bitterness to it that gives a great flavor to the knots.

Just had to share... Chocolate Hazelnut Pie

Hello there readers!

I've decided to implement a new feature on my blog. Normally, and in the past, I know I've only tended to share my recipes, or those that I've prepared myself. Starting today, I'll be beginning a weekly feature on my blog called "Just had to share," where I'll feature a recipe of someone else's that I've come across recently. I'll also be taking suggestions from you if you have a recipes you think belong on here!

For the inaugural post of this feature... I present to you Chocolate Hazelnut Pie. I found this recipe in the most recent issue of Family Circle magazine (it can be found here, and literally made it the day after I found it. It is spectacular and delicious and couldn't be simpler. It has a light but creamy filling that is somewhat like chocolate cheesecake, and every bit as delicious. Here it is, in all its glory, my first "Just had to share" post...

Chocolate Hazelnut Pie

Prep time: 10 minutes
Cook time: 30 minutes

1 8-ounce package of cream cheese, softened
1/3 cup chocolate hazelnut spread (Nutella)
1/2 cup sugar
1 egg
1/2 cup toasted hazelnuts (chopped)
1 prepared chocolate pie crust
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoons mini chocolate chips

Heat oven to 325. In large bowl, combine Nutella, cream cheese and 1/4 cup sugar. Beat for 3 minutes or until well combined. Add egg and 1/4 cup hazelnuts and beat until blended. Pour into prepared pie crust and spread evenly.

Bake at 325 for about 30 minutes or until center begins to set. Remove pie from oven and cool completely on a wire rack or in refrigerator.

Once pie has cooled, beat sugar, vanilla and heavy cream on high speed until medium peaks form. Spread over top of the pie and sprinkle with remaining hazelnuts and mini chocolate chips.

Delish!