Tostones

These are great served with Arroz con Pollo or by themselves.  If you have never tried plantains, you should give this a try!  It's simple and delicious.  (In this area the only place I have found green plantains is Meijer.  If you know of another local vendor, please let me know.)

Tostones are sliced plantains fried in oil, smashed and fried again.  I forgo the second frying and just slice and fry the plantains.  Those of you who know me know that I am not a fried food kind of gal, but these are definitely an indulgence that I do enjoy once in awhile!

Two is plenty for our family: two adults and two kids (9 & 5).

To get the skins off of the plantains you need to start by cutting the ends off.  Then slice down the plantain with a paring knife all around it.  Peel each strip off.

Slice plantains into diagonal slices, 3/4 inch thick.

Cook in oil until golden brown.

This is what you are looking for.

Drain on paper towel and sprinkle with salt.

I like them plain like this, and so do the kids.  My husband, on the other hand, likes them dipped in ketchup like fries.  I've also had them with a guacamole type dip on top.  My mother-in-law made it once and I still haven't gotten a "recipe" for it.  :)  One of these days maybe. 

Boston Cream Pie Cake

This cake is just what you think it is.  Gooey cream filled cake with chocolate glaze on top....basically YUM!  My husband was born in Rhode Island, loves all sports teams Boston, and even loves a Boston Cream Pie donut!  So it was inevitable that I make this cake for him for his birthday when I saw the recipe!

This recipe came from the Everyday Food website.  Click here to get the  Boston Cream Pie Recipe.

Make the pastry cream first!  It needs time to chill.  The recipe says to do so 3 hours or a day a head, but I did it in one hour by chilling it in the freezer. 

Lightly butter a 9 inch cake pan and line with parchment.  Sprinkle with sugar and shake out the excess.

In a medium bowl sift (or whisk) flour, baking powder and salt.  Set aside.

In an electric mixer whisk eggs and sugar as directed.  Meanwhile, meanwhile heat milk and butter in a saucepan.  Add the hot milk mixture to the egg mixture 1/4 cup at a time until incorporated. 

Transfer to prepared pan and bake until cake is golden brown and a tester comes out clean when inserted (35-40 minutes).  Cool 15 minutes.

Cut the cake in half and fill the inside with the pastry cream filling.  Mine looks a little lumpy, but did not taste lumpy at all.  I think you could also substitute vanilla pudding to cut down on time.  Of course I think of this AFTER the occasion. 

Prepare the glaze by bringing heavy cream to a boil and then adding it to 3 oz of semi sweet chocolate coarsely chopped.  Set aside to cool.

Top cream filling with the other half of the cake and then the chocolate glaze.  Chill cake for 20 minutes before serving.

Brownie Lollipops with Pretzel Sticks

These are a winner no matter how you make them.  I made them last Christmas with peppermint candy cane sticks as the handles, I made them with lollipop sticks and sprinkles, I've made them without sticks, and this time I used pretzel sticks.  Try them.  They are always a crowd pleaser and very easy to make.

 

Make brownies in a medium sheet pan.  You can make homemade or boxed.  I will admit that if I am making a lot of them I have used a box.  (I know, you can't believe it, but I am being honest!) 

Use a small scoop if using the pretzel sticks, otherwise I use a medium scoop (for lollipop sticks and the candy cane sticks).  If you fill the scoop, then add a little on top to shape the ball, it helps.

Release from the scoop and roll into a ball with your hands.

Insert stick and place on parchment paper to harden up so that you can dip them in chocolate.

Dip brownies into chocolate, shake off the excess, and place on parchment to dry.  You can use real chocolate or almond bark.  Decorate with sprinkles, crushed candy cane pieces, nuts, whatever you like.

Grilled Zucchini Roll-Ups with Herbs and Cheese

These are delicious!  I am always looking for new ways to eat zucchini.  You know how you plant one or two plants and end up with a thousand zucchini?  This is something else you can do with them!  I found this recipe in The Food You Crave cookbook by Ellie Krieger.  Here's what you do:

Cut the ends off of the zucchini and use a mandolin to cut them lengthwise.

Brush both sides with olive oil, then sprinkle with salt and pepper.

Place in a hot grill pan and cook for about 3-4 minutes on each side.

You are looking for grill marks, so don't flip until you see them. 

While these are grilling you are going to mix 1 1/2 ounces of goat cheese (I used reduced fat), 1 tablespoon minced fresh parsley, and 1/2 teaspoon fresh lemon juice in a small bowl. 

Line up your grilled zucchini and top with fresh spinach and one small or half of one basil leaf.  About 1/2 inch from the end, place 1/2 teaspoon of the cheese mixture on top, and roll up the zucchini.  Place them seam side down onto the platter.

Serve at room temperature.  You can make these a day ahead and store them in an air tight container in the refrigerator.

Chicken with Prosciutto and Sage

This meal is fantastic.  It comes from Everyday Food's Great Food Fast cookbook.  I always looking for new ways to use chicken, and I LOVE prosciutto.  Fresh herbs add such a great flavor to a dish.  Here is how simple it is:

Salt and pepper 4 chicken cutlets (or pounded chicken breasts).  Lay a sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet.

   

In a large skillet, heat 2 tablespoons of olive oil over medium high heat.  Cook chicken cutlets until golden brown and cooked through, 3-4 minutes per side.  Remove cutlets and keep warm.

  

Add 3/4 C white wine and 1/3 C reduced-sodium chicken broth to the skillet.  Cook over high heat until it reduced by three quarters, about 2 minutes.  Remove from heat; let cool for 1 minute.  Add 1 tablespoon butter and minced sage (4 leaves).  Stir until the butter is melted, about 30 seconds.  Spoon the sauce onto plates; top with the cutlets.  Serve immediately.

I served the chicken with whole wheat couscous and sauteed spinach. 

Coffee Ice Cream Affogato

Who doesn't love espresso?  I love coffee and I love ice cream, so what better way to enjoy them than together.  When I saw this recipe I couldn't help but try it!  And we were NOT disappointed!

If you have one of those fancy espresso makers use it, but I have this Bialetti Espresso Maker that works perfectly on the stove.  You can get one at a specialty cooking store.

 

Here is what you do:

Coffee Ice Cream Affogato

Martha Stewart's Dinner at Home Cookbook 

1 pint coffee gelato or ice cream (I used Bryers)

4 oz liqueur, such as sambuca, amaretto or Frangelico (optional) (I skipped this)

4 demitasse cups freshly brewed espresso

Just before serving, scoop gelato into four small bowls or large coffee cups.  Divide liqueur among four small glasses, if using; serve liqueur and espresso alongside each bowl for guests to pour over the gelato.

Roasted Salmon and Potatoes

We love salmon at our house.  This roasted salmon, has just become a new favorite.  I got the recipe from my Martha Stewart Dinner at Home cookbook.  All of the recipes I have cooked so far have been easy and amazing!

To start the recipe, preheat the oven to 400 degrees and coat the potatoes with olive oil, salt, pepper and dried herbs of your choice.  Cook for 20 minutes.  Turn the potatoes and cook for 10 minutes more.

After the 10 minutes, move the potatoes to the edges and place the salmon in the middle of the sheet pan.  The salmon should be seasoned with salt and pepper on both sides.

Sprinkle the top of the salmon and potatoes with freshly chopped parsley and thyme.  I used what I picked out of the garden.

Serve with your choice of vegetables.  I also make a dipping sauce from 1/4 cup of sour cream, 2 tablespoons lime or lemon juice (freshly squeezed!), salt and pepper.  Everyone loved this dish (my husband, 5 year old and 9 year old).  It will definitely be made often.

Roasted Salmon and Potatoes

ingredients
1 T plus 2 tsp extra-virgin olive oil, plus more for pan
1 pound fingerling potatoes, halved lengthwise
Course salt and freshly ground pepper
1 fillet (2 pounds) salmon, preferably wild, skin on
Mustard-Herb Butter
Fresh herbs, plus more leaves for garnish

Preheat oven to 400 degrees.  Brush bottoms of roasting pan with oil.  Place potatoes in pan; season with 3/4 teaspoon salt and a pinch of pepper, and drizzle with 1 T oil.  Toss to coat, and spread in a single layer.  Roast 30 minutes, turning with a spatula after potatoes begin to turn golden underneath (about 20 minutes). 

Season salmon on both sides with salt and pepper.  Push potatoes to edges of pan, and place salmon, skin side down, in center of pan.  Brush with remaining 2 teaspoons oil, and roast until salmon barely flakes on the edges when pressed, 25-28 minutes for medium-rare.  Brush salmon and potatoes with herb butter while still hot.  Serve, garnished with herbs.

Mustard-Herb Butter

ingredients
1/2 cup (1 stick) butter, room temperature
1 T Dijon mustard
1/2 cup herbs

Stir butter and mustard in small bowl until smooth.  Stir in herbs and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. 

I changed a few things in this recipe.  For one, I did not have fingerling potatoes, so sliced russet potatoes into oven fries.  I didn't use the herb butter at all.  I felt the fish is oily enough on its own.  I also served it with a sour cream/lemon sauce.  It is good on both the fish and the fries.