Lemon Palmiers

It's sumer and I've had my eye on a delicious pastry, a palmier. It's a French pastry that can be adopted to be either sweet or savory. It's not the typical sweet comfort I look for, but in the summer you don't always want something super sweet. It was probably best since I decided to make them with my little and he really doesn't need anything sweet ever (energy for days).

One of the best parts of making this dessert (besides eating it) is making it with someone. For this one, everyone was in the kitchen which made it hectic but lots of fun. Of course, that's what summer is like in my house. Lots of fun and silliness.  Giggles and snorts always bring a smile to my face. I guess the nickname of "French  Hearts" is also very fitting.

This dish is made super easy by using pre-made puff pastry. I also decided to breakout the ninja to create some lemon zest from the peel. When zesting, remember you only want the yellow part of the lemon. It's fine if you don't have a zester. You can use a peeler, grater or pairing knife to take the skin off.

Ingredients:

Puff Pastry
1 teaspoon lemon zest
1 teaspoon lemon juice
4 tablespoons sugar


Directions:

Preheat oven 375 degrees

Mix zest, lemon juice and 2 table spoons of sugar together.

Sprinkle a flat surface with 1 tablespoon of sugar.

Place defrosted puff pastry on a flat surface.

Roll pastry into a square on top of sugar.

Brush/ Sprinkle zest and sugar mixture on to puff pastry dough.

Gently roll the sides of the square pastry dough toward the middle.

Try to make sure the sides meet exactly in the middle.

Slice about 1/2 inch thick and place cut side up on the baking sheet (parchment paper).

Sprinkle with remain gin sugar.

Bake for 6 minutes. Palmiers should be caramelized and lightly browned. Turn and bake for another 5 to 6 minutes.

Transfer to a baking rack to cool.

Hope you have fun making this with your friends and family. I know I can't wait to make a raspberry version of this sweet treat.

Flan

Sweet caramel, deliciousness. That's what I think of when I think of flan. I have no idea when I 1st had flan but what I do know is that I like it so much I'll eat anyone's flan. Yes, even the over processed stuff that comes in plastic cups in the supermarket. I'll admit it, it's one of my weaknesses. The nerd in me wondered, how is this a Latin American dish? Custard makes me think Europe. And what do you know flan is from Europe. Originally Rome, then eventually making its way to Spain (with some alterations). The european version is more of a savory dish where as the Latin American version is sweet and filled with local flavors like coffee. It's the Spanish version I like because this version is topped with caramel.

I love this dessert.  For me one of the most important aspects of it is its smooth texture. A good flan has a silky smooth texture and the caramel is sweet without making your teeth hurt. Of course, that is the hard part. Mixing just enough and not to much. My tip do not overheat the pan when making the caramel. I am not a very patient person and it took me a very long time to learn. Low and slow.

We've always had access to whether homemade or store bought and so I never really thought about making it myself. Of course, things change and I realized I needed to make it just for my own edification. I figured, if I can make creme brûlée, I can make flan. So let's do this

Flan


Makes 8 - 10 servings

Ingredients:

4 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla
1 1/2 cups sugar
2 tablespoons of water
salt

Tools:
large roasting pan
saucepan
6 ramekins or glass baking dish

Directions:
Preheat oven to 325 degrees.

Pour 1 cup of sugar and water in a sauce pan over medium high heat. Don't walk away. Stir, stir, stir.

Once you've achieved a brown caramel, remove the pan from heat. Quickly pour the caramel into ramekins or

Tilt and swirl caramel so that all parts are covered

In a bowl whisk or blend together eggs.

Mix in sweet condensed and evaporate milk slowly. Add sugar, vanilla and a pinch of salt.

Strain through a sieve (helps to get rid of bubbles).

Place ramekins or large glass baking dish filled with 2 inches of water.

Pour milk and egg mixture in ramekins/dish on top of caramel.

Bake for 45 minutes in the water bath .

Gently check center of flan with knife. If it comes out clean it's done.

Remove from oven and let flan cool. Then place in refrigerator for 1 hour.

Run a knife or spatula around the edge of the flan to make it easier to remove.

Invert on to a plate, caramel sauce will flow over custard.

So much better than store bought!! Stick extra in the fridge covered with plastic, though it probably will be gone within 2 days.

Sausage w/spinach, mushroom and tomatoes

So, I used to think adding vegetables made a dish healthy. When my husband and I first decided we were going to lose weight together, we used Dr. Ian's Fat Smash diet. I'm sure we both thought our worlds were going to fall apart. Him because there was no meat for the first part of the diet. Me because I didn't know white rice was bad (heck, it tastes so good). These are the foods we grew up eating, and we realized we had a lot of bad eating habits we had to change. That might be why I now try to throw vegetables in a dish anytime I can.

One go to dish before my epiphany was Italian sausage and peppers over pasta. It was quick and satisfying. Of course, as we became more selective with our food choices, I decreased the amount of sausage and increased the number of vegetables in this dish. As I continued to try to make my "go to" healthier,  I learned mushrooms add a bit of protein, Vitamin D and are great for your metabolism. Spinach adds vitamin C, Vitamin K, folate and a whole bunch of other nutrients. Hmmm, that's why this dish is just the right amount of wrong and right. The sausage provides the old school comfort you want from sausage and peppers and the vegetables provide great health benefits. Comfort food doesn't always have to make you feel guilty or be bad for you. Yay!!

Sausage with spinach, mushroom and tomatoes

Makes 6 servings

Ingredients:

1 pound of italian sausage
1 medium onion(sliced)
4 cloves of garlic (minced)
2 roma tomatoes(quartered)
12 ounces of mushroom (sliced)
10 ounces of spinach
1 teaspoon of dried basil
1 tablespoon olive oil
salt and pepper to taste.

Tools: cast iron pan

Directions:

Place sausage in cast iron pan over medium high heat and cover with water.

Boil sausage for approximately 8 to 10 minutes.

Remove from pan and allow sausage to cool. Once cooled slice diagonally.

Return sausage to pan and allow to brown. Remove once sausage is brown and full cooked

Heat olive oil in pan, add sliced onions, garlic, mushrooms, and tomatoes. Cook for  2 to 3 minutes.

Add spinach, dried basil and stir allowing mixture to cook for  2 to 3 minutes.

Return sausage to pan with vegetables. Reduce heat to low and allow to cook for 10 to 15 minutes while flavors meld.

Add salt and pepper to taste.

If you care not for guilt, add pasta and parmesan or mozzarella cheese to this dish and enjoy.

Mama's Potato Salad

There are some holidays that come around and dishes accompany such events. Sometimes it just doesn't seem like it's the holidays with it. Potato salad is one of those dishes that remind me of summer. Memorial Day was created to honor  the men and women who died serving in the U.S. military, for many Americans the holiday kicks off summer. So it's time to make some potato salad.

I've tried and tried and tried to make potato salad but it's never like my momma's. I know what goes in it. I've watched her make it thousands of times but I have never been able to replicate it... until now. Mom sat at the table with me and walked me through it. Come join us.


Mama's Potato Salad

Makes  8 servings

2 1/2 pounds of potatoes (peeled & cut into quarters)
2 celery stalks (minced)
1/4 large yellow onion (minced)
1/4 cup red pepper (minced)
3 boiled eggs (chopped)
1 cup of mayo
1 teaspoon salt
1/2  teaspoon black pepper
1/2 teaspoon paprika
1/8 cup of sweet & tangy relish
1/8 spicy brown mustard
Green onion - garnish


Directions: 

Cover potatoes with salted water and bring to a boil over high heat.

Boil potatoes for 12 to 18 minutes or until tender
(cooking times varies based on the size of your quartered potato).

Once finished, drain water and place potatoes in fridge to cool.

Boil eggs in water for 12 minutes.

Remove eggs and place in fridge to cool.

Combine mayo, salt, black pepper, paprika, relish and spicy brown mustard in a large bowl.

Combine potatoes, red pepper, celery, eggs and onion in a large bowl.

 Mix mayo mixture and potato mixture thoroughly but don't over mix.

Serve chilled and enjoy with your favorite main dish. If you're lucky, something off of the grill.

Quiche Lorraine w/ Spinach

I'm always interested in dishes that are believed to be one thing but really are another. Many times I like to find out where dishes come from so imagine my amazement when  when I read that this dish actually originates in Germany. Of course, it's now a classic French dish that you can find in any French Cafe. It's named after a region in northeastern France. Yes, that area Germany and France fought over for years. Of course, France is not where I had my first Quiche Lorraine. My first experience was in a little cafe on 1st street in New York. I was actually introduced to many new foods there. In hindsight, I wonder if its owner was well traveled. Because that is where I sampled so many dishes from around the world. Now I try to do the same for my family.

But I digress. This dish in particular is savory and buttery and in that aspect very French and easy to love. I kept the classic bacon, heavy cream, eggs and added spinach and cheese. It's always important to have your veggies. Might as well add veggies since this dish is nothing but butter and bacon. I needed to make this quickly so I used a pre-made pie crust but you could use the simple pie crust recipe I used to make apple pie. Either way it's going to be delicious.

Quiche Lorraine with Spinach

Makes 4 to 6 servings

Ingredients:

pie dough recipe/prepared frozen pie crust
6 to 8 pieces of bacon
4 beaten eggs
1/2  cup of milk
1/2 cup heavy cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 ounces of swiss/gruyere cheese
1/2 cup of spinach
pinch of nutmeg
2 tablespoons of diced butter on top

Tools: Tart Pan/ pie pan & whisk

*Note: If purchasing a frozen pie crush you may need to bake your pie crust before adding the bacon and egg mixture.

Directions:

Fry or bake bacon.

If frying:
In a frying pan lay strips of bacon, then turn pan to low medium heat. Cook until each side of bacon becomes brown and crispy.

If baking:

On a baking sheet place foil and 6 to 8 slices of bacon.

Place bacon in oven then set oven temperature to 400 degrees.

After 12 minutes the bacon should be  crispy. Pat bacon with a towel to remove oil.

Chop bacon into strips and sprinkle half of bacon into the bottom of the pie crust.

If you baked your bacon turn oven heat down to to 375 degrees.

Beat eggs, cream and seasonings in a bowl until well mixed.

Fold in spinach and 2 ounces of cheese.

Pour egg mixture into pie crust. Sprinkle remaining bacon and cheese on top.

Bake for 30 to 45 minutes or until the edges are firm but the center is still a bit jiggly.

Allow quiche to cool for 20 minutes.

Later this week it's national Quiche Lorraine day so let them eat Quiche!!

Mussels Fra Diavolo

I love Italian food. And I understand I'm impartial from I'm from the east coast but the east coast has some of the best Italian restaurants. One dish I've fallen in love with is seafood Fra Diavolo. Out with a girlfriend to catch up, she ordered it at one of those chain restaurants. To my surprise it was delicious. I was so happy she shared with me. I have a bad habit of not trying anything new because I hate paying for food I'm disappointed with. If I want average food I can fool around and mess it up in my own kitchen (of course that rarely happens). Who wants to pay for food they really don't like?

Of course, as with most dishes I did my research. I'm always interested in the origins of food and how it has evolved. To me food can truly be revolutionary. So, I was even more surprised when I found out that Fra Diavolo isn't an Italian dish at all.

Of course, when it comes to Fra Diavolo there is something warm and soothing about a nice, tongue tingling tomato broth. It's easy to fall in love with this dish. Just as wonderful as the taste is the ease to make it. It can be finished before that frozen garlic bread you put in the oven. Of course, it's another one of those dishes that's disguised as one thing but really it another. Though Fra Diavolo is served in many Italian restaurants it is and American dish. Which I guess is perfect. It's a chameleon. Swap out the mussels for shrimp. Or have it the traditional way with lobster. In the spring on a rainy day or in the winter to warm your bones. Any way you decided this New York dish is delicious and easy to make.

Mussels Fra Diavolo

Makes 8 servings

Ingredients

2 pounds of mussels
1 tablespoons of olive oil
2 tablespoons of fresh parsley (chopped)
4 cloves of garlic ( minced)
1/2 cup of dry white wine
1/2 cup of seafood or vegetable broth
1/4 teaspoon of oregano
1/4 teaspoon of dried chili peppers
2 cups of diced tomatoes
1 medium onion (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon of pepper
1 bay leaf

* Note: Buy your seafood as fresh as possible. If you like spice add more chili peppers/red pepper flakes.

Directions:
If not cooking mussels right away keep refrigerated. In a breathable bag (do not tie the plastic bag).

Remove mussels that are open and do not close when tapped on the counter. Soak mussels in cool water for 20 minutes. This should help to remove sand and dirt.

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To clean mussels, scrub shell with a soft brush and remove beards (use knife to grasp beard and pull toward the hinge).

In a large pot /dutch oven heat olive oil over medium heat.

Add onion then garlic. Cook stirring occasionally until onion turn translucent.

Stir in 1 tablespoon parsley, oregano, thyme, and red pepper flakes.

Add seafood broth and white wine. Gently scrap the pot and stir the contents.

Add diced tomato and bay leaf. Stir.

Reduce heat and simmer for 25 minutes.

Add mussels to pot and cook covered for approximately 3 minutes.

Shake pot occasionally to mix.

Add salt and pepper to taste.

Boil uncovered. Remove mussels as soon as they open. Discard any mussels that do not open.

To serve, add linguini to a large pasta bowl and gently pour the Mussels Fra Diavolo over the linguini. Sprinkle parsley on top.

You can eat this as an appetizer or serve over linguini and make it dinner. I typically eat it for dinner but it is a great starter to a meal. Yum

Mexican Pizzas

My friends know I don't need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn't be a true American if I didn't make a dish for Cinco de Mayo. Yes, I said American. As my Mexican friends have made very clear, Cinco de Mayo is actually not a widely celebrated holiday in Mexico. But over here in America,  we make a big deal over the Battle of Pueblo. It's how we Americans celebrate Mexican culture. Typically with Mexican food and drink. Funny huh.

This year my Cinco de Mayo dish is Mexican Pizza. I love eating with my hands and Mexican food has always been a go to for my friends and I. Now it's a family favorite when we are looking for something filling and comforting. I love sitting down with friends or family and everyone gets to make their meal just the way they like.  You'll see what I mean. You can watch the faces of your friends or loved ones as their eyes dart back and forth over the topping  and they begin to figure out "lettuce, tomatoes, green chiles then sour cream." Seeing everyone's smiles as they pile their pizzas high warms my heart. There's nothing better than making people happy with the perfect dish. It's a great time, you throw caution to the wind, eat with your hands, get messy and embrace a bit of Mexican culture at the same time. How lucky are we?


Mexican Pizza

Makes 6 servings

Ingredients
24 Corn tortillas

Taco Meat

1 pound of ground beef
1/2 tablespoon of olive oil
1/2 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1 teaspoon  of garlic powder
1 teaspoon  of oregano
1/2 teaspoon salt
1/2 cup of vegetable broth/beef broth
2 teaspoons of tomato paste
1/4 minced onion
1/2 teaspoon of cayenne pepper
1/2 teaspoon black pepper

Refried Beans

1/2 teaspoons of olive oil
1 clove of garlic minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup of water
1 can of pinto beans (black beans)


Directions:

Preheat oven to 350 degrees.

Season ground beef with cumin, chili powder, paprika, garlic, oregano, salt, black pepper and cayenne pepper. Combine thoroughly.

In a pan over medium- high heat place 1/2 tablespoon of olive oil and minced onion.

Add seasoned ground beef and cook and stir until beef is brown and crumbling about 6 to 8 minutes.

Turn heat to medium-low and add tomato paste and vegetable broth. Allow to simmer until thickened.

While the beef is cooking mash the pinto bean with a fork in  a bowl.

Coat another pan with olive oil, add mashed pinto beans and seasoning. Cook for 3 to 5 minutes.

Add water to moisten (you may not need 1/3 cup, it depends on how well drained the beans are) and cook for another 3 minutes.

Add salt and pepper to taste.

Place foil on baking sheet and spray with non-stick spray.

Gently brown each tortilla in a pan with a little oil.

Place six corn tortilla on the baking sheet then place a 1 heaping tablespoon of refried beans on each of the corn tortilla. Spread the refried beans out evenly across the tortilla.

If you'd like sprinkle a little bit of cheese on top of the refried beans.

Add 2 teaspoons of ground beef mixture and a sprinkle of Mexican cheese (cheddar, monteray jack and ... sprinkled with chili powder and cumin)

Place a second corn tortilla  on top of the refried beans and ground beef. Then add cheese on top.

Allow pizza to bake in the oven for 10 minutes. Serve hot and enjoy with the family!!

Possible additional toppings

shredded lettuce
diced tomatoes
dice onions
chop cilantro
green chiles
sliced jalapeño peppers
sour cream
salsa