Monday, July 28, 2014

Asian Barbecue Wings

Hoisin and sesame baked chicken wings are good hot or cold. They are perfect finger food for summertime activities.
Asian Barbecue Wings

3 pounds of chicken wings, tips removed
1 Tablespoon rice bran oil (or vegetable oil)
kosher salt and fresh pepper
1/2 cup minced green onions
1/3 cup Hoisin sauce
2 Tablespoons butter
2 Tablespoons honey
2 Tablespoons grated fresh ginger
1 teaspoon sesame oil
1 teaspoon sesame seed, garnish (optional)

Preheat oven to 425F.

Pour oil on a large baking sheet lined with foil.
Place chicken wings on baking sheet and sprinkle liberally with salt and pepper. Roast in the oven about 45 minutes, until chicken skin is crispy, turning once.

In a small saucepan, combine green onions, Hoisin sauce, butter, honey, ginger and sesame oil and heat to make a sauce.

Remove wings from oven and place in a bowl. Pour Hoisin sauce over top and mix well.
Top with sesame seeds, if desired.

Saturday, July 26, 2014

Kale Chips with Nutritional Yeast

This is just a little twist on the kale chips. We like a little kick to it, so we add some red pepper flakes. They can be omitted if the heat is not desired.

Kale Chips with Nutritional Yeast
Preheat oven to 300F.

5-6 cups kale leaves, centers removed and loosely chopped
1 Tablespoon olive oil
1 teaspoon sea salt
1/8 teaspoon red pepper flakes
1 heaping teaspoon nutritional flakes

On a foil or parchment lined baking sheet, toss kale with olive oil and sea salt (massage in well)!
Sprinkle with red pepper flakes, if desired.

Bake kale about 20-30 minutes until crispy, but not burnt.
Remove from oven and sprinkle nutritional yeast over top.

Tuesday, July 22, 2014

Boursin Shrimp over Zucchini "Pasta"

With all the summer squash around, we have been making this zucchini "pasta" a lot, with varied toppings. This is so quick to put together and the fresh zucchini really gives this "pasta' flavor.

4 medium zucchini, made into noodles using a spiral slicer, knife, or vegetable peeler
Boursin Shrimp over Zucchini "Pasta"
1 Tablespoon olive oil
1/2 sweet onion, diced
2 Tablespoons, red bell pepper, diced
1 teaspoon jalapeno, diced (optional)
3 ounces Boursin garlic and fine herb cheese, at room temp.
1 teaspoon salt and fresh ground pepper, to taste
1/4 cup water, if needed
1 dozen shrimp, cooked
1 dozen baby tomatoes, halved
1 Tablespoon green onion, finely sliced
2 teaspoons basil, sliced

In a large saute pan, over medium heat, add onion to olive oil and cook until softened. Add peppers and cook about 2 minutes. Add Boursin cheese to mixture, stirring until melted.
Stir in the zucchini, salt and pepper to the "sauce." Adding water as needed to thin. Cook about 2 minutes. Remove from heat.

Divide into two serving bowls, top with shrimp, tomatoes, green onion, and basil.

Note: Shrimp
Place raw shrimp on a foil lined baking sheet, toss with 1 Tablespoon olive oil, and sprinkle with salt and pepper. Place in a 400F oven and roast until cooked, about 5-8 minutes. Squeeze a 1/2 lemon over shrimp and serve.

Friday, July 18, 2014

Rosemary Corn Bread with Coriander Butter

This corn bread can be made in 2 skillets, 2-9 inch pie pans, or 24 muffin pans. I love using the silicone baking muffin pans, as they require no vegetable spray.
Traditionally served alongside chili, these muffins can also be used like a sandwich.
For a more savory corn bread, jalapeno can be added and sugar omitted.

1 pound corn muffin mix ( I like Trader Joe's)
1/2 pound frozen corn kernels
2 Tablespoons fresh rosemary leaves, finely chopped
Rosemary Corn Bread with Coriander Butter
2 cups heavy cream
1 red bell pepper, finely chopped
4 eggs
1 Tablespoon shallots, minced
granulated sugar, optional

Preheat oven to 350F.
Spray two 9-inch pie pans or skillets, or two muffin pans. Coat the bottoms with granulated sugar, if desired.
In a mixing bowl, combine corn muffin mix, corn, rosemary, cream, red pepper, eggs, and shallots, mix well.
Pour batter into prepared pans and bake about 40 minutes, less for muffins, until a toothpick comes out clean.

Coriander Butter:
1 cup unsalted butter, softened
2-3 teaspoons coriander
2-3 teaspoons brown sugar
1-2 teaspoon salt
Mix all ingredients together, to taste.
Serve a scoop on top or alongside corn bread.

Monday, July 14, 2014

Smoked Salmon Pizza

This recipe is patterned after a pizza that Wolfgang Puck made famous. I believe he tops his with caviar but I think a tablespoon of capers or minced chives would be a great addition sprinkled over top of the pizza.
I made a gluten free crust but use any prepared pizza dough.

Smoked Salmon Pizza
8 ounces prepared pizza dough
1 Tablespoon olive oil
1/4 cup thinly sliced red onion
1/2 cup Dill Cream
6 ounces thinly sliced smoked salmon lox
capers, minced chives (optional)

Preheat oven to 500F

On a lightly floured surface, roll the dough into a 12 inch round, a little less than 1/4 inch thick.
Transfer dough to rimless baking sheet or pizza stone, brush with olive oil.
Scatter sliced onion over top. Bake until crust is golden brown, about 6-8 minutes.
Cool 5 minutes.

Spread the Dill Cream over the top to the edge of pizza.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice.
Top with caper, minced chives, or caviar, if desired

Friday, July 11, 2014

Roasted Fingerling Potatoes with Dill Cream

Tis the season for potato salad but don't over look these roasted fingerlings. The dill cream is also a great addition to grilled salmon off the barbecue.

Dill Cream:
Roasted Fingerling Potatoes with Dill Cream
1/2 cup sour cream
1 Tablespoon fresh dill, chopped
1 Tablespoon shallot, minced
2 teaspoon fresh lemon juice
zest of small lemon
Combine all ingredients in a small bowl, mix well.
Allow dill cream to come to room temperature before serving over warm potatoes.

Roasted Fingerling Potatoes:
2 pounds of fingerling potatoes, cleaned and halved lengthwise
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Preheat oven to 425F.
In a large bowl, toss potatoes with oil, salt, and pepper.
Place in a single layer on a parchment lined baking sheet.
Bake, turning once, until crispy on the outside and soft on the inside, about 25-30 minutes.

Monday, July 7, 2014

Tomato and Cucumber Salad

Tomatoes are looking great at the farmers market, and this salad has an Asian flair to it. The Persian cucumbers I saw recently at Trader Joe's would also work well, sliced and tossed with the dressing
Tomato Cucumber Salad

4 medium tomatoes, sliced
1 English cucumber, sliced
1 Tablespoon sesame seeds, toasted

Sweet Soy Dressing
1 teaspoon minced garlic
1 Tablespoon rice wine vinegar
1 Tablespoon sweet soy sauce
1 Tablespoon mustard
pinch of wasabi powder
1 teaspoon sesame oil
2 Tablespoons rice bran oil
(could substitute canola oil)
sea salt and fresh ground pepper, to taste

In a bowl combine the garlic, vinegar, soy, mustard and wasabi.
Whisk in the sesame and rice bran oil until well emulsified. Add salt and pepper.
Lay tomatoes and cucumbers on serving platter and drizzle dressing over top.
Sprinkle with sesame seeds.

Friday, July 4, 2014

Individual Berry Pizzas

The 4th of July calls for a red, white, and blue dessert. And strawberries, raspberries, and blueberries are now at their peek.
Purchased sugar cookies make these quick to put together. Happy 4th!!

Individual Berry Pizzas
1 dozen sugar cookies
1 cup blueberries, washed
1/2 cup strawberries, washed, hulled, and sliced

Glaze for strawberries:
1/4 cup sugar
1/4 cup orange juice
In a small saucepan, combine sugar and orange juice. Heat to boil, stirring well, remove from heat and cool.
Place the strawberries in a bowl and pour cooled glaze over top.

2 ounces butter
2 ounces cream cheese
1 cup powdered sugar
1/2 teaspoon vanilla extract
Cream butter and cream cheese. Whisk in powdered sugar, add vanilla and mix well.

Spread about 1 Tablespoon of frosting over each cookie. Top with strawberry and blueberries. Chill well until serving.