Goat Cheese and Black Pepper Crackers

 

Well hello there!  I am happy to be back from a three month hiatus.  What better way to make a comeback than with a yummy appetizer recipe?

Making crackers may sound like a daunting task, but in all actuality it is pretty simple.  This was my second time making crackers from scratch.  You can check out my Gorgonzola and Walnut Cracker recipe here.

This cracker is absolutely perfect just by itself.  It kind of reminded me of a crispier version of Brazilian Cheese bread.  A crisp, chilled glass of white wine would be the perfect accompaniment to these delicious bites of cheesy goodness.

Recipe: Goat Cheese & Black Pepper Crackers

recipe adapted from Ina Garten

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• ¹⁄8 teaspoon baking powder
• 14 tablespoons (13/4 sticks) cold unsalted butter, 1/2-inch-diced
• 4 ounces goat cheese
• 1 ounce shredded mozzarella cheese
• 1/4 teaspoon coarsely cracked black pepper
• 3 tablespoons ice water
• 1 egg beaten with 1 tablespoon milk, for egg wash
• Fleur de sel or sea salt

Preparation

Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix.  I don't have a food processer so I used a good old fashioned pastry cutter.   Add the butter and pulse until the mixture resembles coarse meal. Add the goat cheese, mozzarella, black pepper and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

Serving Size

Makes 32 to 34 crackers 

Coconut Date Granola

This was my second time making granola from scratch.  You can check out my first attempt here. I used whatever I had in my pantry and the results were delicious and nutritious. This added the perfect sweetness and crunch to Greek yogurt for my weekday breakfast.  I highly recommend it as an ice cream topping as well.

 

Ingredients:

• 1 cup whole rolled oats (certified gluten free)
• 1 cup instant steel cut oats
• 1/3 cup quinoa (I used tricolor from Trader Joe's)
• 2 T chia seeds
• 3/4 cup sliced almonds
• 1/2 cup chopped walnuts
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 2 tsp cinnamon
• 1/3 cup chopped dried dates
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted

Directions:
In large mixing bowl, combine all dry ingredients.
Add maple syrup and coconut oil and combine thoroughly.
Spread onto a baking sheet lined with parchment paper. and bake at 225 degrees for one hour.  Let cool or if you can't help your self like me enjoy while still warm.

Oreo Ice Box Cake

Happy August!  How crazy is that!?  Sorry for the hiatus, but life has been cray cray in my neck of the woods lately.  Anyway, this ice box cake is the perfect summer indulgence.  It's simple, decadent, best of all no oven is required.  Winner!  It is beyond easy to prepare, yet the presentation is truly impressive.  Oreos, fresh whipped cream, and semi homemade chocolate mousse, now we are talking.

1 package Oreo cookies

1 box instant chocolate pudding (prep according to directions)
3 cups heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
Chocolate shavings to decorate (optional)

Directions

1.   Step 1

Line the sides of a 9"x3" springform pan with parchment paper strips. Lay some Oreos on the bottom of the pan in overlapping concentric circles.

2.   Step 2

Prep your instant chocolate pudding according to directions on the box.  In a large bowl or stand mixer, whisk whipped cream and sugar to soft peaks. Remove 2/3 of the whipped cream from the bowl. Fold the chocolate pudding into the remaining 1/3 whipped cream.

3.   Step 3

Put 1 cup plain whipped cream into a large resealable plastic bag. Snip off one corner of the bag. Pipe the cream over the Oreos, along the sides of the pan, to create a one-inch dam. Pour the “chocolate mousse” into the center of the pan and spread the edges to the dam.

4.   Step 4

Place the remaining cookies over the pudding. Top the cookies with the remaining cream, spread to the edges of the pan, and smooth to level. Decorate with chocolate shavings.

5.   Step 5

Chill at least 8 hours or up to overnight. Remove the sides of the springform pan and the parchment. Cut cake into wedges and serve.

 

Cilantro-Lime Shrimp Tacos With Grilled Corn Pico de Gallo

 It's officially bikini season ya'll! (enter anxiety and cursing at the Target dressing room mirrors here, those mirrors are evil I say) During the colder months these turkey tacos with their delicious crisply fried shells are what I crave.  However, with the warmer weather upon us I needed something fresh and light to take their place.  This recipe was spur of the moment and I just kept layering the flavors as I went along.  I can’t wait to make it again it’s that good.

Cilantro Lime Shrimp

1lb medium shrimp, peeled and devined

2-3 tbls extra virgin olive oil

1 tbls freshly chopped cilantro

Juice of half a lime

Garlic powder

Salt & pepper

Corn tortillas


Classic Guacamole

Click here for the recipe


Grilled Corn Pico de Gallo

1 corn cob grilled

2 plum tomatoes, cored, de-seeded and chopped

1 serrano pepper, remove veins and seeds, finely minced

3-4 tbls red onion finely chopped

Juice of half a lime

Salt & Pepper

First, make sure your shrimp is clean and dry.  Next, season them with olive oil, cilantro, lime juice, garlic powder (to your preferred taste), salt and pepper.  Set aside.

Make your guacamole.

Once you have grilled your corn, let it cool down.

Chop up the tomatoes, Serrano, and onion.  Cut the corn kernels from the cob.  Add chopped veggies to a medium sized bowl.  Season with lime, salt, and pepper.  Mix thoroughly.  Put your salsa and guacamole in the fridge while you cook your shrimp.

A grill pan is perfect to cook the shrimp.  If you don’t have one a good old skillet will do. 

Heat up your pan on medium high for about a minute or 2.  Add shrimp and cook for about 2 minutes per side.  Heat up corn tortillas while shrimp cooks.

To assemble, smear some guac on tortilla, add some shrimp and top with pico.  For a little extra kick I like to add hot sauce.

Serves 4

Bacon and Blue Cheese Guacamole

There's nothing quite like a perfectly ripe avocado.  It is pure creamy, buttery deliciousness.  My go to avocado recipe has got to be guacamole.  I like mine with extra lime and cilantro, please.  When I want to switch things up a bit, salty bacon and rich blue cheese are the perfect combination for a new take on classic guac.  

 

Classic Guacamole

Ingredients (serves 2-4):
-4 ripe avocados (they should be firm, with just a slight give)
-2 plum tomatoes, cored, seeded, and chopped
 -1/4 cup cilantro, chopped
-juice of 2 limes
-2 tablespoons onion, finely diced
-1 jalapeño, minced (remove the seeds if you don’t want it too spicy)
-1-2 teaspoons coarse salt, to taste
-1/4 teaspoon freshly grated black pepper

Bacon and Blue Cheese Guacamole
Follow classic guacamole recipe and add:
6 strips cooked bacon, crumbled or chopped
1/4 - 1/2 crumbled blue cheese

Directions:
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel and place it in a mixing bowl.
2. Roughly mash the avocado with a fork. Add the tomatoes, cilantro, lime juice, onion, jalapeño, salt and pepper and continue to mix well.
3.  For Bacon and Blue Cheese version add bacon and blue cheese.
4. Transfer to a clean bowl and serve immediately. 
5.  Top with extra bacon and blue cheese (optional)

Dark Chocolate & Coconut Almond Meal Cookies

Usually when I hear that something is gluten free I’ll run in the other direction.  Well, not literally, but I think you get my point.  Anyway, no gluten no good, right?  WRONG!  I made these amazing cookies that are not only delicious, but they are a pretty healthy option.   There are only a few ingredients and the result are flavorful and moist chocolate chip cookies with a touch of coconut.  Serve these with an ice cold glass of milk and you will be in cookie heaven.

 

Orange Poppy Cookies

I made these cookies in celebration of spring’s “official” arrival tomorrow.  Although, the freezing cold and snowy weather we’re still experiencing would make you think otherwise.  I’m not bitter or anything.  Back to the cookies!  I substituted orange zest and juice for the original recipe's lemon zest/juice.  These were quite yummy. Buttery shortbread infused with bright orange flavor and topped with sweet royal icing.  I sprinkled them with poppy seeds and used a black chocolate melt for the center.  These are the perfect accompaniment to a nice cup of tea.  A spring tea party with the girls sounds just lovely right about now…

 

Red Pepper & Feta Skillet Scones

I've been wanting to make scones for what feels like forever now.  My first attempt was anything but traditional.  1.  They were savory.  2.  They were baked in a skillet.  I couldn't resist giving this recipe a try.  Feta cheese and roasted red peppers, I mean, HELLO!  I made a few slight substitutions like swapping basil for scallions and using jarred roasted peppers instead of roasting them myself.  The results were quite lovely.  A nice crunchy outside crust and a tender dough studded with salty feta and sweet red peppers.  I think my next round of scones will be more traditional.  Stay tuned...

Doughnut Plant

The best place to grab a doughnut in NYC has got to be Doughnut Plant.  Founder, Mark Isreal has transformed the traditional doughnut into an art form.  The use of high quality ingredients and alluring flavors are what truly make Doughnut Plant doughnuts stand out.  Blessed with his grandfather’s doughnut recipe, Isreal began baking in the basement of a lower east side tenement in the mid 1990s.  He baked all night and during the day delivered his delicious doughnuts via bicycle to major retailers such as Dean & Deluca and Balducci's. Fast forward to the present and you have what is now a highly successful business.  His story is truly inspiring.  Without hesitation I can tell you that the crème brûlée doughnut is my absolute favorite with its burnt sugar glaze and delectable custard filling.  There are so many unique and delicious flavors to choose from.  You really can't go wrong.