Broccoli and Cauliflower Salad

I'm always looking for new ways to make cauliflower and broccoli because they are my favorite 2 vegetables.  I believe NCBeaches posted this to her Pinterest page, and I repinned it.  If that's not the case, I don't know where I found it. 

Anyway D made it, and it came together very quickly.  He thought it tasted like sweet vinegar and I thought it tasted like Russian Dressing.  Both of us liked it but neither tasted the Old Bay (so maybe more next time?).

We had with Bottle O' Beer Chicken Thighs. 
Would have again.

Broccoli and Cauliflower Salad

Photo by ALB

Number of servings: 4
Adapted from Melissa d'Arabian

Ingredients
1/4 red onion, thinly sliced
2 slices bacon, cut in small pieces, cooked to crisp

1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)
1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)
2 tablespoons sugar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoons vegetable oil
1/4 cup light mayonnaise (we used Hellman's)
1/2 teaspoon Old Bay (perhaps use more)
1/2 tsp Kosher salt
1/4 tsp ground black pepper

Preparation
Place the bacon, broccoli, cauliflower and onions in a large salad bowl.

In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper.

Pour the dressing over the vegetables and toss.

Nutritional Information from My Fitness Pal
Calories: 140; Carbs: 13; Fat: 9; Sat Fat: 1; Protein: 3; Sodium: 627; Fiber: 2; Sugar: 6

Gnocchi with Asparagus and Pancetta

So a couple of years ago, the only place we could find gnocchi was at the Dekalb Farmer's Market.  Even Whole Foods didn't carry it.  Since then, we never really ate it because it was so hard to find.  However, I've notice that Kroger started carrying it.  Then CL emailed me this recipe. 

I shared with D and we decided to have it.  It was really good, although there is a strong vinegar flavor, which D looked at me oddly when I said that.  It must be the lemon juice.  I still tasted it in the left overs, but like I said, I liked it.

Would have again.

Gnocchi with Asparagus and Pancetta

Photo by ALB

Pancetta is cured unsmoked Italian bacon available at the grocery deli counter. It gives this elegant dish a deep, savory note. If you can't find gnocchi, substitute another short pasta.

Yield: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
Total:30 Minutes

Ingredients
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan cheese

Preparation
1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.

Nutritional Information
Calories: 277; Calories from fat: 21%; Fat: 6.5g; Saturated fat: 3.1g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.1g; Protein: 11.2g; Carbohydrate: 43.7g; Fiber: 2.6g; Cholesterol: 15mg; Iron: 2.6mg; Sodium: 932mg; Calcium: 110mg

Cooking Light APRIL 2008

Bacon Jalapeno Popper Cheesy Bread

Another Pinterest find.

When I saw this recipe, it reminded me of the Basic Beer Bread Recipe that we make, but slightly different.  I saw in the original blog that buttemilk was subbed for the beer, but I decided we should sub the beer back.  So we did. 

D made it.  There was some issue of it coming out of the pan, so I suggest Parchment Paper or grease the hell out of the pan.  Also it was a little doughy even thought the toothpicks came out clean when testing.  So I suggest 55 minutes. 

The taste was outstanding, and we both had trouble with not eating more than 2 pieces.  We had to quickly wrap up the rest.  I'm guessing it is 16 servings but I think we sliced ours thinner so we will have more. 

Overall, I would have again.

Photo by ALB

Bacon Jalapeno Popper Cheesy Bread

Servings: 16
Adapted from Call Me PMC

Ingredients
8-10 slices bacon, after cooked and chopped you'll need 2 cups
3 (363 grams) cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoon granulated sugar
8 ounces cream cheese, softened
1/4 cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
2 cups mild cheddar cheese
12 ounce beer (Used Budweiser)
1 tablespoon vegetable oil

Instructions
1. Preheat oven 350 degrees

2. Spray 9x5 inch loaf pan with non-stick spray (or use Parchment Paper).

3. In a large bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine.

4. In another bowl, combine flour, baking powder, salt and sugar. Whisk to combine. (You can use a mixer for this, just be careful not to over-mix.)

5. Add cream cheese mixture, 1 tablespoon oil and beer and mix until just combined, don't over-mix.

6. Pour mixture into loaf pan.

7. Bake 45 to 50 minutes, until top is browned (Probably bake 55 minutes next time).

8. Remove from oven and place on a wire rack, cool 5 minutes before removing.

9.Serve warm or at room temperature.

Photo by ALB

Nutritional Information from My Fitness Pal
Calories: 223; Carbs: 21; Fat: 11; Protein: 8; Sodium: 478; Fiber: 1

Ingredients Used
Smithfield Bacon - Hometown Original, 8 slices (19g): 400 Calories
Generic - All-Purpose Flour (Cup), 3 cup: 1,365 Calories
Kroger - Baking Powder, 3 teaspoon: 0 Calories
Spices - Salt, table, 1 tsp: 0 Calories
Domino Sugar - White Sugar, 6 Teaspoon: 90 Calories
Aldi - Fit & Active - Light Cream Cheese, 8 oz: 560 Calories
Peppers - Jalapeno, raw, 1 pepper: 4 Calories
Kroger - Extra Sharp Cheddar Cheese 8 oz: 880 Calories
Budweiser - Beer, 12 oz. (355g): 145 Calories
Oil - Vegetable, canola, 1 tbsp : 124 Calories

Fresh Tomato, Sausage, and Pecorino Pasta

This is one of those recipes that seemingly looks good.  And if you use high quality ingredients, maybe it is.  However we used regular quality ingredients and it was bland and watery.

I wanted to like it, but every bite had water from the tomatoes in it, and it leaked into the rest of the dish.  Even the leftovers had water (the pasta didn't absorb it).  I think it would be better with hot sausage, but I don't think it is worth the effort to try again.  

Next time, if I want tomatoes and sausage and pasta, I'll go with Spaghetti with Sausage and Simple Sauce.

Fresh Tomato, Sausage, and Pecorino Pasta

Ripe, summer tomatoes are juicy and delicious in this pasta dish, with no seeding or peeling necessary.

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Total:40 Minutes

Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Nutritional Information
Calories: 389; Fat: 10.7g; Saturated fat: 4g; Monounsaturated fat: 4.5g; Polyunsaturated fat: 0.7g; Protein: 21.6g; Carbohydrate: 53.5g; Fiber: 4.5g; Cholesterol: 27mg; Iron: 3.3mg; Sodium: 595mg; Calcium: 159mg

Cooking Light SEPTEMBER 2009

Chicken with Italian Sweet-Sour Fennel

This recipe intrigued me, because I am only familiar with dried fennel.  I really never thought about it past that.  I've seen this recipe a few times but I don't like raisins, so I skipped it.  Yet, somehow last week I came back to it.

D looked at it, and we decided to have it this week.  I was upstairs while he was making it (and unaware of what he was making at the time).  I kept thinking we were having sausage. So I was a little bummed when I came downstairs to find Chicken and Onions.  However, onions it was not.  It was the flavor from Italian Sausage.  It was very good.

D made it with rice to soak up the sauce, and we had with Roasted Cauliflower with Brown Butter.

Chicken with Italian Sweet-Sour Fennel

Photo by ALB

Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.

Yield: 4 servings (serving size: 1 cutlet and 1/3 cup fennel mixture)
Total:15 Minutes

Ingredients
1 small fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup raisins (didn't use)
2 teaspoons red wine vinegar
1 tablespoon pine nuts, toasted

Preparation
1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).

2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

Nutritional Information
Calories: 209; Fat: 5.3g; Saturated fat: 0.8g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.3g; Protein: 28g; Carbohydrate: 12.3g; Fiber: 2.5g; Cholesterol: 66mg; Iron: 1.8mg; Sodium: 419mg; Calcium: 53mg

Cooking Light MARCH 2011

Honey Cashew Chicken with Rice

So I liked this.  Everything meshed well.  The only problem with it was that the portion was small.  D said for once that we got 4 servings (a lot of recipes give us 3).  So we'll probably have again.

Honey Cashew Chicken with Rice

Photo by ALB

Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)

Ingredients
1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation
1. Cook rice according to package directions, omitting salt and fat.

2. Combine chicken and next 3 ingredients in a bowl; toss to coat.

3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Nutritional Information
Calories: 470; Fat: 17.6g; Saturated fat: 2.7g; Monounsaturated fat: 8.7g; Polyunsaturated fat: 4.2g; Protein: 29.1g; Carbohydrate: 50.9g; Fiber: 4.5g; Cholesterol: 49mg; Iron: 3.1mg; Sodium: 638mg; Calcium: 66mg

Cooking Light JUNE 2012

Shrimp and Brie Linguine

Another 5 Star recipe that we didn't like.  On paper, it looked like at least I would.  I love brie, I love shrimp, and everything else (but the olives).  However when it all came together, there was too many textures.  I thought the sun-dried tomatoes and the regular tomatoes was odd.  The basil and the Brie fought each other for the strongest flavor.

Basically, we aren't having again.

Shrimp and Brie Linguine

Photo by ALB

Yield: Makes 4 to 6 servings

Ingredients
8 ounces Brie cheese, rind removed, if desired
1/4 cup sun-dried tomatoes in oil, coarsely chopped
2 tomatoes, seeded and chopped
1/3 cup pitted Kalamata olives, chopped (didn't use)
2 garlic cloves, minced
1 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil (used 2 TBSP)
8 ounces uncooked linguine
1 pound peeled and deveined shrimp
Freshly grated Parmesan cheese

Preparation
Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.

Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.

Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.

Coastal Living OCTOBER 2005