Tag Archives: food

Basil Fruit Tarts with Creamy Yogurt

July 22, 2012 By in Recipe Experimentation Tags: , , , , , , 1 Comment

For most of my life I’ve loved summer. What’s not to like? Long days, ice cream, warm nights on the lake, fresh fruit, swimming pools….then I moved to Texas. Don’t get me wrong, I love the Lone Star State, but damn it’s hot. Thank god this summer hasn’t been remotely as excruciating as the last, in fact, it’s reminded me of all the reasons I love summer.

Basil is one of my favorite herbs to grow. It’s super easy and produces an abundance of fresh basil the entire spring and summer season. So  when the heat started to pick up I wanted to put some of the beautiful leaves to use before the sun burned them all up. Oh and lets not forgot all of the amazing fresh fruit on hand!

I made two versions of the tarts, one with yogurt and one without, but for the sake of this post I’m sticking with the yogurt tarts…delish!

Ingredients

Simple Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp fresh lime juice
  • 1 sprig basil (5-6 leaves)

Tarts

  • 8 tart shells
  • 1/2 cup light n’ fit vanilla yogurt
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1/2 cup kiwi, quartered
  • 1/2 cup strawberries, quartered
  • 16 small basil leaves for garnish

Preheat oven to 375 degrees.

In a small saucepan heat the water and sugar over medium heat until the sugar is dissolved. Remove from the heat and stir in the lime juice and basil. Let the simple syrup rest until cooled and the basil has infused into the liquid. Strain into a small bowl and set aside.

Pierce the tart shells with a fork on the bottom and sides of the tart shells to prevent puckering. Bake until lightly golden brown, 8-10 minutes. Remove from the oven and cool.

Remove the shells from the tins and spoon one tablespoon of yogurt into each shell. Fill with the fruit and drizzle with the simple syrup. Top with two sprigs of basil.

**Side note: you could also mix all of the fruit together in a large bowl with the simple syrup then fill the tart shells.

Bon Appetit!

Creamy Orecchiette with Herbs & Shrimp

July 5, 2012 By in Recipe Experimentation Tags: , , , , , , 2 Comments

I’ve been on a major salad kick the last few weeks and have been trying to avoid my true loves, Mexican food and pasta. All the leafy greens and chicken have got the job done but the pasta craving hit me pretty hard the other night. Like all “master dieters” will say, instead of fighting the craving I decided to give in and opt for a guilt free, summery pasta to quench my carb craving.

I adapted the recipe from Cooking Light’s Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing with just a few minor changes. It wouldn’t be dinner in my house if we didn’t eat past 9pm so needless to say I was starving by the time the pasta was done. I ate it hot (which was delicious) but I would definitely suggest letting the pasta cool (for 20-30 minutes) or refrigerate overnight. The flavors the next day were even better then the night before.

Ingredients

Serves 4

  • 8 ounces uncooked orecchiette pasta
  • 1 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 1 tsp salt, divided
  • 1/2 tsp ground black pepper
  • 8oz cremini mushrooms, sliced
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 cup thinly sliced radishes
  • 1 cup frozen green peas
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fat-free buttermilk
  • 3 tbsp minced fresh chives
  • 1 tbsp chopped fresh dill
  • 1/2 tsp grated lemon rind
  • 1 tbsp fresh lemon juice
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 2 garlic cloves, minced

Cook pasta according to package directions, omitting salt and fat. While the pasta cooks heat the olive oil in a large dutch oven over medium high heat. Saute the onions until tender; add 1/2 teaspoon of salt and pepper. Stir in the mushrooms and cook until tender.

Add the shrimp and saute until mostly cooked through and translucent, around 2-3 minutes on each side. Add the green peas and radishes, saute until heated through. Remove from the heat and stir in the pasta. Use a splash of the starchy pasta water to scrape up any brown bits from the pan. Set aside.

Combine mayonnaise and remaining ingredients, including the remaining 1/2 tsp salt, in a small bowl; stir well with a whisk. Pour over the pasta and toss until nicely coated. Enjoy hot or refrigerate overnight for a tasty pasta salad lunch.

Bon Appetit!

Stuffed Bell Peppers with Chicken

June 28, 2012 By in Recipe Experimentation Tags: , , , , 2 Comments

My obsession with red bell peppers continue. The hubby was craving something peppery and full of Mexican flavor tonight so I thought why not whip up some delicious stuffed peppers. I found a recipe on Buns in My Oven [super cute blog name by the way] that looked might tasty so I thought I would try my own spin on it.

So here you are, stuffed RED bell peppers with chicken, cheese and well, a whole bunch of other yummy stuff!

Serves 8

Ingredients

  • 1 can fresh corn kernels, rinsed and drained
  • 2 rotisserie chicken breasts, no skin, shredded
  • 4oz reduced fat cream cheese
  • 1/2 cup light sour cream
  • 1 tsp fresh lime juice
  • 1 tbsp jalapeno, diced
  • 2 tbsp green onion, chopped
  • small can diced green chiles
  • 1/4 cup cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chile powder
  • 1/4 tsp kosher salt
  • 1/4 tsp  cracked black pepper
  • 1/2 cup shredded jalapeno jack cheese, divided
  • 4 large red bell peppers, halved and seeds removed
  • 1/2 cup panko bread crumbs

Preheat oven to 350 degrees.

Mix the corn and the next 12 ingredients, through the black pepper, in a large bowl.

Add 1/4 of the cheese and mix together until well combined.

Spoon the mixture into the bell peppers and sprinkle with the remaining cheese.

Top with the panko bread crumbs and bake for 30-35 minutes until the filling is heated through and the peppers are tender.

I served them with some yummy black beans. Just heat a sauce pan with 1 tsp of oil and saute 1 tbsp of chopped jalapeno pepper, 1 tbsp chopped green onion and 1 minced garlic clove until tender. Add 1 can of low sodium black beans [rinsed and drained] and 1/2 cup chicken broth. Stir in a dash of cumin, salt, and chile powder and cook until liquid is mostly reduced. Taste and adjust seasoning accordingly.

Serve this up with some spicy salsa and guacamole for a complete Mexican dish.

Bon Appetit!

Chicken Roll-Ups with Sundried Tomatoes, Basil & Goat Cheese

June 26, 2012 By in Recipe Experimentation Tags: , , , , , Leave a comment

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, pounded thin
  • 1 tsp kosher salt, divided
  • 1 tsp cracked black pepper
  • 3 tbsp goat cheese
  • 4 sundried tomatoes, divded
  • 8 large basil leaves, torn
  • 1 tbsp lemon zest
  • 1 tbsp extra virgin olive oil

Sauce

  • 1 tbsp extra virgin olive oil
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 tsp fresh thyme, minced
  • 1/4 cup dry white wine
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tbsp all purpose flour
  • 1 tbsp butter
  • salt and pepper

To prepare the chicken assemble the salt and pepper, goat cheese, tomatoes, basil and lemon zest in an assembly line.

Starting with one chicken breast at at time sprinkle with salt and pepper and dot with 2 tsp of goat cheese.

Top with one tomato, diced.

Two large basil leaves (torn).

And finish off with a few sprinkles of lemon zest.

Tightly roll the chicken and wrap with plastic wrap. Place in the fridge for 30 minutes to an hour.

To prepare the sauce heat one tablespoon of olive oil in a large dutch oven.

Sear the chicken on both sides until nice and golden brown.

**Tip: if the chicken is sticking to the pan it’s not ready to be turned. Remove the chicken from the pan and cover with foil. Set aside.

Heat the remaining tablespoon of olive oil and saute the shallots until tender.

Add the garlic and thyme and saute until fragrant. Add the white wine and slightly reduce, stir in the chicken broth.

Whisk together the flour and lemon juice and add to the pan. Bring to a boil and simmer on medium low until the sauce has reduced and is slightly thickened. Add the chicken back to the pan and cook, covered, for 7-8 minutes until chicken is cooked through.

Remove the chicken from the pan and slice. Melt the butter and season the sauce with salt and pepper to taste. Drizzle over the chicken.

I served the chicken with a mixed green salad with goat cheese, raspberries, sundried tomatoes, walnuts and lite balsamic vinaigrette.

Bon Appetit!

Eating My Way Through San Francisco – Day 2

June 15, 2012 By in Travels & Such Tags: , , , , , , , 4 Comments

 

Breakfast Pastries. Performing Pooches. Crystal Waters. Vibrant Flowers. Pearl White Birds. Sailboats. Alcatraz. The Golden Gate Bridge. Fisherman’s Wharf. Seafood. Sourdough Bread. Pride. China Town. The Stinking Rose. Trolleys. Weddings. Boudin. Pier 39. Herb Caen Way. Architecture. Tadich Grill. Oysters. Cioppino. The Buena Vista. Irish Coffee.

San Francisco!

The Ultimate Side Salad

June 7, 2012 By in Recipe Experimentation Tags: , , , , Leave a comment

I love salad. The simplicity of the leafy green and the endless possibilities. The fact that you can make a salad more fattening then a cheeseburger pretty much says the sky’s the limit! While grilling some chicken and corn I threw together this simple little delight. This would also be delicious with some rotisserie chicken shredded on top for a complete dinner. Don’t forget the crumbled tortilla chips…it definitely makes this an epic side salad!

Ingredients

  • 1 head romaine lettuce, rinsed and chopped
  • 1/2 small red onion, sliced
  • 1 roasted jalapeno pepper, sliced
  • 1 roasted orange bell pepper, sliced
  • 1/4 cup blue cheese crumbles
  • 2 tbsp fresh salsa
  • 2 tbsp ceasar dressing
  • cracked black pepper
  • tortilla chips, crumbled

Mix all of the ingredients together in a large bowl.

**I don’t like my lettuce drenched in dressing so feel free to add as much as your little heart desires!

Bon Appetit!

Rotisserie Chicken & Grilled Veggie Salad

May 31, 2012 By in Recipe Experimentation Tags: , , , , , 6 Comments

In my attempt to spend less time throwing out unused produce I’ve been looking for creative ways to use up all the veggies I seem to collect in my crisper. My obsession with red bell peppers continues along with my new found love of red cabbage. It’s amazing how these veggies transform with a drizzle of olive oil and a little bit of heat. Delish!

Rotisserie Chicken & Grilled Veggie Salad

Ingredients

  • olive oil for brushing
  • 1 red bell pepper, sliced 1/2″ thick
  • 1/2 red onion, 1/2″ thick rings
  • 1/2 jalapeno pepper
  • 1/4 head red cabbage, sliced thick
  • 1 avocado, halved
  • 1 tomato, sliced into thick rounds
  • 1 head romaine lettuce
  • 2 rotisserie chicken breasts, skin removed, shredded
  • light balsamic vinaigrette (my favorite is Newman’s Own)
  • Salt and pepper

Preheat an outdoor grill or grill pan to medium high heat and brush with olive oil. Season the veggies with salt and pepper. Grill the bell pepper, jalapeno and red onion for 4-5 minutes on each side until nice and heated through, almost limp.

Remove from the grill. Lightly drizzle the cabbage with olive oil and place on the grill along with the two avocado halves. Grill for 4-5 minutes, flipping the cabbage halfway through.

Remove the avocado and cabbage.

Grill the tomatoes for 2-3 minutes on each side until slightly charred. The tomatoes will cook quickly on the hot grill so keep an eye out.

Set the tomatoes aside with the rest of the veggies.

Shred the chicken.

Mix the veggies and chicken together with the lettuce in a large bowl and drizzle with the dressing.

Bon Appetit!

My favorite little kitchen companion, Max! You’ll also find my lab, Mitsy, camped out on the rug waiting for something to hit the ground.

Snackin’ with Sarah Sellers: Grilled Peaches with Vanilla Almond Whipped Cream

May 23, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , Leave a comment

As promised, here’s today’s second recipe in honor of tonight’s American Idol finale. I wouldn’t consider myself much of a baker. Actually I never bake anything, but I have a major sweet tooth. One thing I do love to make is whipped cream!

It’s peach season in Texas, and what goes better with peaches then whipped cream. Actually ice cream probably does but I had to set some limits somewhere. This is a pretty brainless recipe but sometimes those are my favorite kinds.

Check out today’s (and yesterdays) recipes on Lyndsey Parker’s Reality Rocks blog HERE!

Ingredients

Serves 4

  • 4 peaches, slightly ripe
  • 1 cup heavy whipping cream
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp cinnamon
  • Honey
  • Zest from one lime

Heat an outdoor grill or indoor grill pan over medium high heat. Spray with cooking spray to prevent sticking. Slice the peaches in half.

Grill, skin side down, for 4-5 minutes.

While the peaches are grilling pour the whipping cream in a large mixer, make sure the bowl and whisk are ice cold, and mix until stiff peaks are about to form.

Add the sugar, vanilla and almond extract.

Continue to blend until still peaks form.

Make sure you don’t over whip the mixture or it will turn into a buttery consistency.

Remove the peaches from the grill.

Slice into wedges, around the pit.

Put the slices from two halves in a small ramekin. Sprinkle with the cinnamon.

Drizzle with a bit of honey.

Top with a spoonful of whipped cream and sprinkle with the lime zest.

Bon Appétit!

Snackin’ with Sarah Sellers: Avocado and Tuna Sandwich Bites

May 23, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , , Leave a comment

In honor of tonight’s finale on American Idol I’m posting two recipes today. Last night I combined two of my favorite things, sour cream and pesto, for the aptly named snack, Sour Cream Pesto Crackers. For today’s recipes I’m throwing in another quick snack and something sweet.

Avocados are amazing this time of year so I try to squeeze them in as many recipes as possible. I’m still holding on to the “good fat” rule on these so I don’t feel bad throwing them in to sandwiches, salads, anything Mexican food related, etc etc.

So for my first recipe I’m playing around with canned tuna and creamy avocado.  If you want to go light on the mayo feel free. The creaminess of the avocado prevents the sandwiches from being too dry.

Check out today’s recipes on Yahoo! Music’s Reality Rocks blog by the fabulous Lyndsey Parker, HERE!

Ingredients

Yields 24 Sandwich Bites

  • 2 (5oz) cans chunk light tuna in water, drained
  • 1/4 cup reduced fat mayonnaise
  • 1/2 tsp fresh thyme, finally chopped
  • 1 tsp kosher salt and pepper, divided
  • 1 large avocado
  • 1/2 tsp fresh lime juice
  • 6 slices sour dough bread

Mix the tuna, mayo, and thyme together in a small bowl.

Season with 1/4 tsp of kosher salt and pepper. Taste and adjust seasoning accordingly.

In a small bowl mash together the avocado, lime juice and remaining salt and pepper.

Taste and adjust seasoning accordingly.

Using a serrated knife cut the crust from the bread.

Spread a heaping spoonful of the tuna mixture onto a piece of bread.

Top with the avocado.

Top with another piece of bread and cut into quarters.

Side note: If tuna isn’t your thing swap out with your favorite chicken salad. Try my recipe here!

Bon Appétit!

Snackin’ with Sarah Sellers: Sour Cream Pesto Crackers

May 22, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , , Leave a comment

Another year has passed and another musical hopeful is about to be crowned Season 11’s next American Idol. Last year I had the amazing opportunity to make it to Hollywood and sing for the trifecta of judges. It was an eye opening, exciting, and growing experience. Because of my screen time Lyndsey Parker, Music Editor of Yahoo! Music, invited me to guest blog during the rest of the season and provide themed recipes every week. Apparently my food didn’t suck that bad because she had me back this year!

Over the last few years I’ve definitely learned A LOT about food and writing my own recipes. I also got a new camera so the pics are leaps and bounds better then last year. So for this week’s finale I’ve come up with three recipes for the two night event. Head over the Lyndsey’s Blog, Reality Rocks, to view all three recipes or wait until tomorrow to get the final two right here!

What have been your favorite Snackin’ with Sarah Sellers recipes this season? Let me know in the comments field below.

Check out all three finale recipes HERE!

Ingredients

  • 1 ¼ cup fresh basil leaves, divided
  • 1/2 cup sour cream
  • 1/3 cup shredded parmesan cheese
  • 1 tbsp pine nuts
  • 1 large garlic clove
  • 1/2 lemon, juiced (around 1 tbsp)
  • 1/4 tsp Kosher Salt and cracked black pepper
  • 1 tsp extra virgin olive oil
  • 20 table water crackers
  • 1 red pepper (cayenne, Serrano or jalapeno), thinly sliced

Combine a cup of basil and the next 6 ingredients, through the salt and pepper, in a food processor.

Pour the olive oil through the spout while blending.

Taste and adjust seasoning accordingly.

Fill a piping bag with the pesto mixture. If you don’t have a piping bag pour into a zip lock bag and snip the bottom corner.

Pour a dollop of the mixture on top of each cracker.

Chiffonade the remaining ¼ cup of basil.

Sprinkle a few of the basil ribbons on top of each cracker.

Top with a slice of red pepper.

Bon Appétit!