Wednesday, September 24, 2014

Turkey, Bacon and Avocado Focaccia Sandwich

Focaccia is always fun to make! I'll be making it again and when I do I'll post a recipe for sure! For now, here's a yummy sandwich. Turkey is a great buy, especially when I got it. They had a sale going on for tenderloins and I could not resist purchasing them. Turkey tenderloins are about the size of a chicken breast. So if you really wanted to, you could just replace them with chicken.

Turkey, Bacon and Avocado Focaccia Sandwich

turkey breast or tenderloins*
1 tablespoon olive oil
2 tablespoons dried herbs
1 tablespoon salt
1 cup chicken stock

  • In a crockpot, add the turkey breast or tenderloins. Rub with the oil, herbs and salt. Add the chicken stock and cook for 5 to 6 hours, or until the turkey pulls apart easily.
*I used tenderloins

basil mayonnaise 
turkey, pulled
bacon, cooked
tomato, sliced
red onion, sliced

  • To assemble the sandwich, toast the focaccia bread. Slice in half and spread the basil mayonnaise on each side.
  • Layer with the turkey, provolone, bacon, avocado, lettuce, tomato and red onion. Top with the other piece of focaccia and enjoy!


Monday, September 22, 2014

Roasted Chicken Breast with Chickpeas, Tomatoes and Yogurt Sauce

We have a gorgeous garden right now full of tomatoes. This was perfect for using some of my cherry tomatoes. I would also point out that smoked paprika is necessary for this, it adds a nice smoky flavor to the chickpeas and tomatoes.

Roasted Chicken Breast with Chickpeas, Tomatoes and Yogurt Sauce
Recipe from Bon Appétit

4 garlic cloves, smashed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried pepper flakes
3/4 cup greek yogurt
4 chicken breasts with skin
1 15 oz can chickpeas, drained and rinsed
12 oz cherry tomatoes
1 cup chopped fresh cilantro, divided

  • Preheat oven to 450 degrees. 
  • Mix first 5 ingredients in medium bowl. Pour 1 1/2 tablespoons of the spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. 
  • Place chicken on large rimmed baking sheet. Rub 2 tablespoons of the spiced oil mixture over the chicken. Add the beans, tomatoes, and 1/2 cup of cilantro to the remaining spiced oil mixture; toss to coat. Pour the bean mixture around the chicken. Sprinkle everything generously with salt and pepper.
  • Roast until chicken is cooked through, about 20 minutes. Sprinkle with the remaining 1/2 cup of cilantro. Serve with the yogurt sauce.


Friday, August 8, 2014

Mediterranean Chicken and Pasta Bake

I'm so excited!!! We are going skydiving and rafting in Moab on Sunday. It's going to be a new thrill for me, seeing as I've never really done either. But anyway, I saw this recipe last week and immediately it piqued my interest. I love mediterranean inspired food, honestly it's some of my favorite things to eat; doner kebabs are amazing. This is a simple recipe with lots of flavor and I was excited to finally use some of the basil in our garden. It's been begging to be used.

Mediterranean Chicken and Pasta Bake
Recipe adapted from The Clever Carrot

2 chicken breast, cut into bite sized pieces
2 garlic cloves, thinly slices
3 tablespoons marinade from artichoke hearts
2 tablespoons oregano leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 lb fusili pasta, cooked
1 red onion, thinly sliced
1 pint grape tomatoes

1/2 cup marinated artichoke hearts, chopped 
1/2 cup white beans, rinse and drain
1/2 cup kalamata olives, chopped
1/3 cup parsley, chopped

1/3 cup basil, chopped 
2 1/2 cups mozzarella, shredded
salt and pepper, to taste

  • Preheat oven to 425 degrees.
  • Drain the artichoke hearts reserving the juice. To a large bowl, add the chicken, artichoke juice, garlic, and oregano leaves. Drizzle with olive oil and red wine vinegar, and mix well to coat. Marinate for at least 1 hour.
  • To a casserole dish, add the sliced onions and tomatoes. Toss with olive oil, salt and pepper. Cook, stirring occasionally, until the onions are soft and the tomatoes begin to burst, about 20 minutes.
  • Meanwhile, in a large skillet warm 1 teaspoon of olive oil over medium heat. Remove the chicken from the marinade, pat dry, and season with salt and pepper. Working in batches, brown the chicken on both sides and make sure it's thoroughly cooked.
  • Remove the casserole dish from the oven. Add the cooked pasta, chicken, artichoke hearts, beans, olives, and chopped herbs. Stir to combine.
  • Top with grated cheese and bake for an additional 6 minutes until the cheese is melted. To brown the cheese pop it under the broiler for a minute.


Wednesday, July 23, 2014

Sweet and Sour Shrimp

Finding new recipes to blog about can be quite difficult seeing as my guy likes most of the things I've already made and blogged about. Plus working in a fine dining kitchen keeps me busy! But I decided to take some time this week to make something new. I've never really made chinese food at home. I love korean, thai, indian and japanese! I had some shrimp in the freezer and essentially all of the ingredients in the pantry for the sauce, so this was a no-brainer.

Sweet and Sour Shrimp

1 lb shrimp, shelled and devined
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/4 teaspoon white pepper
1 1/2 tablespoon vegetable oil
2 stalks celery, cut on a biased
2/3 cup sweet and sour sauce {recipe below}
1/4 cup chicken stock
1/2 cup pineapple chunks

  • Combine the shrimp, garlic, ginger and white pepper in a bowl and let sit for 10 minutes.
  • Place a wok over high heat until hot. Add the oil, and coat the sides of the wok. Add the shrimp and cook until they turn pink. Once ready, remove from the pan.
  • To the pan, add the celery and saute for 2 minutes.
  • Add the sweet and sour sauce and chicken stock and cook until it boils and reduces slightly. Add the pineapple and shrimp and stir to coat well.

Sweet and Sour Sauce

1/2 cup water
1/2 cup ketchup
1/3 cup brown sugar
1/3 cup orange juice
1/3 cup rice vinegar
1 1/2 tablespoon soy sauce
1 1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
2 tablespoons ginger, minced
1 1/2 tablespoons cornstarch
1/4 cup water

  • In a bowl, combine the water, ketchup, brown sugar, orange juice, rice vinegar, soy sauce and crushed red pepper.
  • In a pan over high heat, add the oil. Add the ginger and cook until fragrant, about 20 seconds. Add the mixture from above and bring to a boil making sure the sugar dissolves.
  • Mix the cornstarch and water, add this to the cooked mixture, stirring until the sauce boils and thickens.


Monday, June 16, 2014

Shrimp Carbonara

Ah, another lovely farmers market visit in Salt Lake City. I managed to pick up some english peas for my carbonara. We've been using them at work for our spring menu and they are so delicious. They have a wonderful sweet flavor.

Shrimp Carbonara

1 lb fresh pasta dough, cooked
6 strips bacon, diced
3 cloves garlic, minced
1/2 lb shrimp
2 cups peas, blanched
1/2 cup heavy cream
2 eggs
1/2 cup parmesan
1/2 teaspoon pepper

  • In a pan over medium heat cook the bacon and garlic. Add the shrimp halfway in between and finish cooking until the bacon is browned and crispy and shrimp is pink. Transfer the mixture to a paper towel lined plate to drain the excess bacon grease.
  • Whisk together cream, eggs, parmesan and pepper.
  • Add the cream mixture, shrimp and bacon, peas and pasta to the pan cook over medium-low, tossing, 2 to 4 minutes or until a thick sauce forms around the pasta. 
  • If the pasta is not to be eaten right away, add a little bit of the pasta water to thin out the sauce.


Sunday, June 15, 2014

Fillings and Emulsions

So Tim and I had a fun little outing yesterday. We drove up to Salt Lake City to go to the Farmer's Market, first of the season and also stopped by the wonderful Fillings and Emulsions, owned by my former pastry instructor, Chef Adalberto Diaz! It's a must try if you live in Utah or are visiting, trust me. They offer many individual pastries, tarts and cakes... sweet and savory.

One of my favorite things that Adalberto makes is the cuban meat pie. It consists of a savory meat filling encased in sugary crusted puff pastry. I first experienced it while in Culinary School, it was one of those things you just couldn't stop eating. It's a beautiful thing.

I also love the pecan sticky bun, the dough is light and airy, bathed in a delicious glaze with chopped pecans. It's definitely decadent, but so worth it!

Macarons are also another specialty of his. They are beautifully made and contain 2 fillings, a fruit filling in the middle and a buttercream or marshmallow cream to contain it. Flavors include: Strawberry Lemonade, Marshmallow Blackberry, Passion Fruit Pineapple, Florentine Dulce de Leche, Pistachio Black Cherry and Chocolate Raspberry. He's one of the only people to make macarons with a double filling, it shows that he cares about his product and will take the time to make sure it's done right.

When I was at his shop I also couldn't help but buy some yummy individual desserts for dinner tonight! I went with a lemon curd marshmallow tart and of course tiramisu. Look at those beautiful layers on the tiramisu, I'm going to enjoy it for sure!

And last, but definitely not least for the large assortment of treats this bakery supplies, the gorgeous bread! I picked up a french baguette and wheat sourdough. Chef Adalberto makes the best bread. He uses deck ovens that I think are necessary for getting that amazing crust.

Fillings and Emulsions
25 East Kensington Avenue
Salt Lake City, Utah 

Tuesday: 7am to 2pm
Wednesday: 8am to 6pm
Thursday-Saturday: 8am to 7pm


Tuesday, June 3, 2014

Avocado-Cilantro Crema

So it's definitely been a while since I made my last post. The entire month of May was filled with getting back into the kitchen at work to learn and perfect the spring menu! Needless to say, it's awesome.

This delicious condiment can be used on an array of things, like fish tacos, on top of chicken enchiladas {with red sauce} or even put a dollop on chicken tortilla soup.

Avocado-Cilantro Crema

2 avocados
1/2 cup cilantro leaves, packed
1 jalapeno, seeded
1 cup sour cream or greek yogurt
2 tablespoons lime juice
1 1/2 teaspoon cumin powder
1 teaspoon salt

  • Add all of the ingredients to a blender and blend until smooth. Check the consistency and taste and adjust to your liking.


Tuesday, April 29, 2014

Lemon Curd

This is a versatile condiment. You can use lemon curd to spruce up many baked goods!

Lemon Curd
Recipe from Joys of Baking  

3 eggs
3/4 cup sugar
1/3 cup lemon juice, fresh
4 tablespoons butter, room temperature
1 tablespoon lemon zest

  • In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 
  • Cook, stirring constantly, until the mixture becomes thick and around 160 degrees F. This will take approximately 10 minutes
  • Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. 
  • Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.


Sunday, April 27, 2014

Cranberry Orange Scones

Tim and I were in Portland visiting friends earlier in the month. While we were out there they wanted me to teach them something to make, preferably a breakfast pastry. What better item than a scone. These are my favorite flavor, I always order a cranberry orange scone from our local English bakery, Elizabeth's in Salt Lake City.

Cranberry Orange Scones

2 1/4 cups all-purpose flour

1/4 cup sugar
1 tablespoon baking powder

1/2 teaspoon salt
12 tablespoons butter {cold}, cubed

2 eggs
1/2 cup heavy whipping cream
1 cup cranberries {dried}
1 tablespoon orange zest

turbinado sugar, sprinkle on top

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and mix about 30-60 seconds.
  • In a separate bowl, mix together eggs, heavy cream, cranberries and orange zest with a whisk. With the mixer on low, slowly add the cream and egg mixture, about 30 seconds. Turn off the mixer once combined.
  • Put flour on your work surface and place dough on top. pat it out into a disk about 8-9 inches in diameter. Cut the disk into 8 pieces.
  • Separate the pieces and put them on baking sheet and brush with cream and sprinkle with turbinado sugar. Bake for 20-25 minutes, or until golden brown.
  • Enjoy with lemon curd, clotted cream and/or jam.



Monday, March 24, 2014

Croque Madame

We were given tons of farm fresh eggs and they are perfect for this kind of sandwich. A croque madame is simply a croque monsieur with an egg on top!

Croque Madame

sourdough bread  
black forest ham
jarlsberg cheese, grated
dijon mustard
white sauce
egg {cooked to your preference}

  • Turn on the broiler and toast the pieces of bread for about 5 minutes, turning over once. I do this so that the bread doesn't get as soggy when you put the sandwiches together.
  •  Make the white sauce as directed and set aside.
  • To assemble the sandwiches take one slice of the bread and slather it with the dijon mustard, layer two spoonfuls of the white sauce, 2-3 slices of ham, some of the jarlsberg cheese and more white sauce on the second slice of bread and put that on top. 
  • Now take more of the white sauce and spoon it on the top of the assembled sandwich. Layer with the remaining cheese. And for the finishing touch, spoon on more of the white sauce over the top, almost covering the cheese.
  • Turn on the broiler again and set on the lowest setting {if you have one} and cook for about 7 minutes, turning once or twice. The cheese will be melted and the sauce on top will have a nice brown coloring.
  • Once the sandwich is ready, add a cooked egg to the top.


Sunday, March 23, 2014

Roasted Garlic and Red Pepper Hummus

Tim really wanted some hummus today, voila. If you're in a hurry, you can even go to your grocery stores olive bar and pick up some ready made roasted garlic and red peppers.

Roasted Garlic and Red Pepper Hummus

1 can chickpeas, drain and reserve liquid
8 cloves garlic, roasted
1/2-1 red pepper, roasted
2 tablespoons of liquid from chickpeas
3 tablespoons olive oil
2 tablespoon lemon juice
1 tablespoon sesame seeds
1/2 teaspoon cumin

  • Combine all of the ingredients in a food processor or blender and blend until smooth.
  • Refrigerate until ready to use.


Thursday, March 20, 2014

Stuffed Peppers

About a year and an half ago we went to Park City to watch Chris run a marathon and before eating lunch went into a store called It's F'N Hot. They sell many different kinds of hot sauces, salsas, drink mixes, spices and even dried peppers. I knew Tim would love the store, so I made it a priority stop. We sat at the counter and taste tested many different hot sauces, many being made from ghost chili and trinadad scorpion peppers. We also discovered that many of the sauces had added pepper extract which gave them that burning pain you usually feel when you eat them. We aren't too fond of those so we went with a more pure sauce, just the pepper and a few ingredients. Tim's been eating it on literally everything which means we will need more soon!

While we were there, his dad picked up a seasoning called Slap Ya Mama, a southern spice seasoning. I decided to use it in our stuffed peppers to give them an extra kick.

Stuffed Peppers

1 tablespoon butter
1/2 onion, chopped
2 cloves garlic, chopped
6-8 oz hot italian sausage
2 cups rice, cooked
1/2 cup tomato sauce
1 tablespoon slap ya mama seasoning
salt, to taste

6-8 peppers, seeded and halved
1/2 cup cheese, shredded

  • Preheat oven to 350 degrees.
  • In a pan over medium-high heat, add the butter and cook the onions and garlic until translucent.
  • Add the sausage and cook until the sausage is completely cooked. Add the cooked rice, tomato sauce, slap ya mama seasoning and salt.
  • Cut the peppers tops off, seed them and cut in halve, if needed. Depending on the type and size of the pepper halving might not be necessary.
  • Stuff each pepper with the sausage-rice mixture and put onto a baking sheet lined with foil.
  • Bake for 35 minutes. Remove from the oven and sprinkle with cheese. Bake for another 10 minutes.


Wednesday, March 12, 2014

Moroccan Beef Tagine

I love ethnic food and any reason to make my own spice blends. I had never heard of ras el hanout until yesterday and was intrigued. I had most of the spices, so that was a plus for making it! I've also changed the prunes to golden raisins. I love golden raisins and think they are a better replacement. Another provision was made, I'm using basmati rice instead of cous cous. I do enjoy cous cous and it's usually served with this type of meal, but I have a lot of rice and knew it would work just as well.

Moroccan Beef Tagine
Recipe adapted from Jamie Oliver

1 1/2 lb stewing beef
sea salt and freshly ground black pepper
1 tablespoon ras el hanout spice mix {recipe below}
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon paprika
1/4 cup olive oil
1 onion, chopped
cilantro {fresh}
1 14 ounce can chickpeas, drained
1 14 ounce can diced tomatoes
3 1/2 cups vegetable stock, divided
1 1/2 lb butternut squash, seeded and cut into 1 inch chunks
3 1/2 oz golden raisins
slivered almonds, toasted

  • Mix all the spices together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the refrigerator overnight. That way the spices will penetrate and flavor the meat. 
  • When you're ready to cook, heat the olive oil in a tagine or dutch oven and cook the meat over medium heat for 5 minutes. Add the onion and cilantro stalks and cook for another 5 minutes. Add the chickpeas and tomatoes, then pour in half of the stock and stir. Bring to the boil, then put the lid on the pan and reduce to a simmer for 1 1/2 hours. 
  • Add the squash, raisins and remaining stock once ready. Give everything a gentle stir, then put the lid back on the pan and continue cooking for another 1 1/2 hours.
  • Once the time is up, take the lid off and check the consistency. If it seems a bit too watery, simmer for 20 minutes more with the lid off. Season with salt and scatter the cilantro leaves and toasted almonds over the tagine.

Ras El Hanout Spice Mix:

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

  • Mix all of the ingredients together.


Friday, March 7, 2014

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate on chocolate action. I'm actually not the biggest fan of sweets, but these cupcakes are great because they have bittersweet chocolate and coffee in them. Coffee really compliments chocolate well. This buttercream is an american buttercream. Meaning it consists of powdered sugar, something I'm not the biggest fan of. But, under the circumstances, I think it works. I'm hoping to experiment with some different buttercream recipes soon to figure out what I like best.

Chocolate Cupcakes
Recipe from Brown Eyed Baker

3 oz bittersweet chocolate
1/3 cup dutch-processed cocoa powder
3/4 cup coffee {hot}
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla

  • Preheat oven to 350 degrees F and line a standard-size muffin pan with liners. 
  • Place the chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate for about 20 minutes.
  • Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
  • Whisk the oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
  • Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, around 17-19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

Chocolate Buttercream Frosting

1 cup butter, softened {unsalted}
3 1/2 cups powdered sugar

1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla

4 tablespoons heavy whipping cream

  • Cream the butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn the mixer off.
  • Sift the powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. 
  • Increase the mixer speed to medium and add the vanilla, salt, and cream; mixing for 3 minutes.


Monday, March 3, 2014

Pan-Sautéed Halibut with Caper-Chive Cream Sauce

I'm a bit excited because I ordered my 36 cupcake holder yesterday. I've been making cupcakes a lot more lately and haven't had the best way of transporting them. Which reminds me... I'm going to make chocolate cupcakes for a friends daughters birthday on Thursday. I'll be posting about them! Hopefully this holder will work out! 

Anyway, halibut is on this menu this week! I've been craving wild rice as well so it's paired with that and some steamed broccoli.

Pan-Sautéed Halibut with Caper-Chive Cream Sauce

3-6 halibut filets, deboned and skinned
1 tablespoon butter
1 tablespoon olive oil
slap yo mama seasoning
creole spice blend

  • Heat a large skillet over medium-high heat. Sprinkle fish evenly with the seasonings.
  • Melt the butter in the pan and add fish; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.

Caper-Chive Cream Sauce:

3 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
3 cloves garlic, minced
1 tablespoon capers, chopped
1 tablespoon all-purpose flour
2 cups heavy whipping cream
2 tablespoons parmesan cheese
1/2 lemon, zest and juice
1/4 cup chives
1/2 teaspoon white pepper
salt, to taste

  • In the pan used to cook the fish, turn down the heat to medium-low heat and add the butter, olive oil and white wine. Let simmer for 3 minutes.
  • Add the garlic and capers and continue cooking for 2 minutes. Add the flour and whisk until completely mixed. Add the cream and allow to stir until thickened.
  • Add the remaining ingredients and cook until the desired consistency is achieved.


Thursday, February 27, 2014

Tomatillo-Cilantro Ranch

I'm now in the process of starting to plan my wedding. Thankfully it's still a year away, but all of my attention has been diverted towards its progress when I'm not at work. Hopefully once I figure out a venue I will be blogging more! Anyway, onto the food.

This creamy ranch with added flavor is a Cafe Rio replica. When I first moved to Utah I was told about how I needed to try Cafe Rio. Most of the people I know swear by it, I just really enjoy their dressing. Anytime I've gone into eat, I order it on the side for my burrito or tacos.

Tomatillo-Cilantro Ranch

1 packet buttermilk ranch mix
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, diced {husk removed}
1/2 bunch of cilantro {fresh}
1 clove garlic, rough chopped
juice of 1 lime
1 jalapeno, seed if preferred

  • To a blender, add all of the ingredients and blend until smooth.


Friday, January 17, 2014

Lemon Cupcakes with Raspberry Swiss Meringue Buttercream

As I've stated before, I love to bake and used to do so all time when I worked at a bakery. Seeing as I've been on the savory side of things for the last year, I crave baking at home more often now. These lemon scented cupcakes are topped with silky raspberry buttercream... yum!

Lemon Cupcakes

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lemon, zested; 1/2 lemon, juiced
1/2 cup milk

  • Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
  • In a mixing bowl with a whip attachment, beat the butter, sugar and lemon zest until light and fluffy. Add in the eggs one at a time, beating after each addition. Beat in the vanilla.
  • In another bowl, stir together the flour, baking powder and salt. 
  • Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first two additions of flour. Beat until just combined.
  • Fill the prepared tins and bake for 20 minutes, until springy to the touch.
  • Let cool before decorating.

Raspberry Swiss Meringue Buttercream
Recipe adapted from Martha Stewart

4 egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, room temperature and cubed
1 teaspoon vanilla
1/3 cup raspberry puree

  • Combine egg whites and sugar in the heatproof bowl of a stand mixer and set the bowl over a pot of simmering water. Whisk constantly and cook until the sugar has dissolved and the mixture reaches 160 degrees F.
  • Attach the bowl to the mixer fitted with the whisk attachment. On high speed, beat the mixture until it holds stiff glossy peaks and has cooled down; about 6 minutes.
  • Switch to the paddle attachment. On medium-low speed, add several tablespoons of butter at a time and beat well after each addition. {Beat on medium-high speed for several minutes if the buttercream isn’t smooth enough after adding all the butter.} On low speed, add in the vanilla and raspberry puree and beat until smooth; about 2 minutes.


Monday, January 13, 2014

Seared Salmon with Edamame Succotash

We have a ton of fish in our deep freezer, salmon being some of it. I've also been trying to figure out more meals with less carbohydrates. It's definitely not easy seeing as I love to eat pasta and bread. This dish is quite easy, it's essentially a one pan meal, which means less dishes! I love the crispy bacon with all of the vegetables. It adds a lot of flavor. I also decided to pair it with rice.

Seared Salmon with Edamame Succotash
Recipe adapted from Cooking Light


3 bacon slices, chopped
salmon fillets, deboned and skinned
salt and pepper, to season fish

1/4 cup water
1/3 cup tomatoes, chopped
1/3 cup red onion, chopped
1/3 cup bell pepper, chopped
1 cup yellow corn, frozen
1 cup edamame, frozen
2 cloves garlic, chopped
1/2 teaspoon thyme
1/2 teaspoon salt

  • Cook bacon in a large pan over medium heat until crispy.  
  • Season the salmon evenly with salt and pepper. When the bacon is done, transfer it to another container, leaving the bacon drippings in the pan.
  • Add the salmon to the pan with the bacon drippings. Cook 4 minutes over medium-high heat or until browned. Turn the salmon over and continue to cook. Remove the salmon once finished cooking. 
  • To the pan add the remaining ingredients. Cover and steam for 3 minutes. 
  • Stir in the bacon and serve the salmon over the succotash.