Parmesan Garlic Popcorn

I might have mentioned this is another post or two.  Or maybe not...  Nicholas LOVES popcorn!  When it comes down to things, we often have a tendency to have our biases - Nicholas loves salt, I love sweet.  That can sometimes make it a tad difficult to make a decision when it comes to making a snack, dessert, going out, etc, but we can always come to a happy decision in the end.

As this is quite obviously a salt "oriented" food, it's quite fitting that two of Nicholas' other favorite foods are incorporated - cheese and garlic!  :)  Nicholas is quite fond of the Parmesan Garlic chips, which might have to be the main inspiration for this snack.

Here's an easy way to put a spin on your next batch of homemade popcorn!

Parmesan Garlic Popcorn

1/4 cup oil (a little less if you'd like - but don't use olive oil! - only canola or vegetable)
rough 3/4 cup kernels
4 tbs butter
3-4 cloves garlic (crushed)
1/8-1/4 cup thinly grated Parmesan
salt (to taste)

(You can use either a popcorn machine or the stove-top method).  For the stove-top...  In a large kettle, combine oil and kernels on medium-high heat.  Cover pot with lid and allow to start popping!  Once you hear the kernels, keep a close eye on the popcorn so it doesn't start to burn.  You may want to shake the pot around some to keep the kernels at the bottom from burning and to allow the un-popped kernels to make their way back down to the bottom.  Once most of the popping has died down, remove from heat.

Pour popcorn into a large bowl and set aside.

In a small skillet, melt butter over low or medium heat.  Add the minced garlic into the butter and allow to saute for 10-15 minutes.  You may want to start this before the popcorn and leave it on simmer while you make the popcorn.

Toss butter and grated Parmesan onto popcorn and stir.  Taste and add any salt if necessary, tossing again.

Last step?  Sit down, put on a good movie, and chow down!

Lemon Poppyseed Bread

I have always loved the crunch of a poppyseed in a sweet bread or on a fresh, warm bagel with rich cream cheese.  However, I have never been a fan of all the little black spots that you find stuck in your teeth.  Despite that, it has never deterred me from either eating or baking anything with poppyseeds!  In fact, I often crave them, especially almond poppyseed.

Well, as you can probably read, this is not an almond poppyseed recipe.  It seems so much more appropriate to use lemons, as it is June, however, I really don't think it matters what time of the year it is.  Eat it if you love it!

The recipe you'll find below is adapted from Joy of Baking.  (Funnily enough - I as I was looking for recipes to compare, I found one that had the words "adapted from Joy of Baking" that upon comparing the two recipes, was an exact replica.  I honestly can't even remember what the site was, which is for the best, but all that to say...  I promise, I DID in fact adapt this and it is not a 100% replication!  If you've read enough of my previous posts, you know I always have to tweak something).  :D

Lemon Poppyseed Bread

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
3 tbs poppyseeds
zest of one large lemon
2/3 cup butter (softened)
1 tsp lemon juice + milk to equal 1/2 cup
3 eggs
2 tsp vanilla

Preheat oven to 350.

Butter and flour one loaf pan.  Set aside until ready to use.

In a bowl, combine lemon juice with remaining milk, vanilla, and the eggs together.  Whisk lightly to combine.

In a stand mixer combine the flour, sugar, baking powder, salt, poppyseeds, and lemon zest.  Add in the butter and beat on low to combine, creating small clumps.  Add the first half of the egg/milk mixture, beating on low.  If necessary and the dough is not coming together, stop the mixer and scrap down the sides.  Add the second half of the mixture and combine on low until well mixed.  Pour batter into the loaf pan and bake for 40-50 minutes, or until golden brown and a toothpick inserted comes out clean (with just a few crumbs!).

Remove from oven and allow to cool for 10 minutes before removing from the pan.  Drizzle with "frosting" is desired.

Lemon Drizzle

remaining lemon juice from zested lemons
powdered sugar or granulated sugar

This really is a "free for all."  If you like it sweet, use more sugar.  If you desire a nice tart topping, then use less of the sugar!  :)

On low heat, combine sugar and lemon juice into a saucepan and heat until sugar dissolves.  Pour over bread and let set for about 10 more minutes.  If you decide to use more sugar and get a thick frosting, you may want to wait until it hardens.

Orange Cashew Salad with Orange Agave Dressing

Summer is here!  Well, in most of the Northern Hemisphere at least... Citrus fruits and berries are fresh and in season, so why not use them?!

There is something so light, refreshing, and perfect about adding these fruits to a salad, a main dish, or as the center of a delicious dessert.

As my mommy and I were eating this salad, we were talking about how perfect it would be for a girl's lunch-in with a sweet quick bread and some cheese and crackers!  Or maybe just a nice slice of warm sourdough or french bread with butter.

Orange Agave Dressing

zest of one large orange
juice of half a large orange
1/4 - 1/3 cup olive oil
1 tbs apple cider vinegar
1/4 tsp salt (more if necessary)
1 tbs agave

Zest the orange into a bowl and combine with orange juice and whisk together.  Add remaining ingredients and whisk together for 20-30 seconds.  Pour over salad and serve.

Orange Cashew Salad

mixed greens
cashews
remaining half of the orange cut into thin slices (extra if desired)
orange agave dressing

In a salad bowl, toss all the ingredients together, plate, and serve.  Try adding some thinly sliced red onions or some crumbled goat, feta, or blue cheese!

Lemon Meringue Pie

I'm starting to think less is more...  Or understand, rather.  Less "talking" is probably better and probably less pictures.  I'm pretty sure Anna understood that way back in the beginning, as she is much better at looking at other blogs and absorbing what looks good and what goes over well.  As for me?  Well, I guess I don't look at enough cooking blogs (until this past week).

Oh, and the other thing?  I want to go buy a hundred cool dishes now, each looking different from the other, just so I can plate my food on something new (and MATCHING!) each time.  Not sure if Nicholas would enjoy that...!  ;)  I may just need to hit-up Anthropologie once we get back to the East Coast and start settling in (the sale section, that is...!).

Since I have been kicking my feet back until the real summer crunch starts, I have been trying to cram in as many recipes as possible while here at my parent's.  My dad's request?  Lemon Meringue Pie.

Pie Crust

1/2 cup butter (room temp)
1/4 cup cold water
1 - 2 tbs sugar
1 1/4 flour (more for dusting)

I think making pie dough varies from person to person.  We each have our own preference.  One of mine?  Butter!  Another?  Either melting or using room temperature butter!  This is my Lemon Meringue pie crust (which, I must say, is very different from Apple Pie and many others).

In either a stand mixer or by hand, place flour and sugar in bowl and mix.  Combine butter and water with the flour mixture, alternating between the two, until a nice firm dough is created.  You may find that you need to add a little more flour.

On a flat work surface, dust with flour.  Place dough onto hard surface and begin rolling out into a circle (about 12" wide).  Once rolled, place dough into pie dish and finish off edges (crimp, cut, fork, etc...).  Chill in fridge for at least an hour before baking.  You may need to fork the bottom of the pie shell to keep it from rising.  You may also choose to do the old "bean trick" when baking the crust!

Preheat oven to 400.

Bake for 10-12 minutes or until lightly golden brown.  Cool before placing warm custard into the pie shell.

Lemon Custard Filling

zest of two large lemons
juice of two large lemons (about 1/2 cup)
1 1/2 cups water
1 cup sugar
1/4 tsp salt
1/4 cup cornstarch
4 egg yolks (reserve whites for meringue)
3 tbs butter

In a saucepan, combine zest, lemon juice, water, sugar, salt, and cornstarch.  In a separate bowl, whisk egg yolks.  Place saucepan on burner on medium or medium-low heat, whisking constantly, until mixture comes to a boil and thickens.  Remove the saucepan from the heat and slowly begin to pour into the egg yolk, whisking vigorously.  Pour mixture back into the saucepan and return to heat.  Continue to whisk again until mixture comes to a low boil and allow to cook for about 1-2 minutes.

Remove the custard filling from the heat and add in the butter, stirring to melt.

Pour into the crust and let set for at least six hours.

Meringue Topping

4 egg whites
1/4 tsp cream of tartar
3 - 4 tsp sugar

Preheat oven to either 400 or broil (options below).

In a stand mixer, begin to beat the egg whites on the highest speed.  As the whites beat, add in the cream of tartar and sugar.  Once the eggs become thick and create a nice peak, turn mixer off and top the custard with the whipped meringue.

Place pie into oven and bake on 400 for 3-5 minutes (on the lower rack) or broil for 45-60 seconds (on the top rack), watching carefully the WHOLE time!  You want to make sure you don't totally burn the meringue.

Allow to chill for a couple hours or so before serving.

Guacamole Black Bean Burgers

Let's be real!  Burgers are an American classic.  Firing up that grill and getting some barbeque going always makes for a happy meal.

Since my parents became vegans just about a year ago, meals have been somewhat different since coming home to visit, which means that sometimes... I like to add an element of twist.  What's also great?  They'll be somewhat flexible for me and have some dairy while I'm home - which means I can still bake!!!!

Guacamole is, without a doubt, totally vegan and something almost EVERYBODY loves!  This is an easy way to spice up any burger (black bean, beef, veggie, or even turkey).

Guacamole

4 medium-large avocados
zest of one orange and one lime (optional)
juice of half (or more) an orange
juice of half (or more) a lime
2 tbs chopped cilantro
1 medium tomato finely diced (excess water drained)
salt to season

"Peel" avocados, remove pits, and place into bowl.  Zest your orange and lime, if using zest, BEFORE cutting and juicing.  Add zest to bowl.  Juice the fruit, adding the freshly squeezed liquid into the bowl as well.  You may find that as you mash the avocados, you may want to add more juice.  Toss in your cilantro, tomato, and about a 1/2 tsp salt.  Mash everything together well until a smooth consistency.  Test and add more salt if necessary, or desired.

Other things I like to add to my guacamole sometimes?
diced red pepper
jalapeno
diced green onion
lemon juice/zest (instead of orange or lime)
white pepper
 

Guacamole Black Bean Burgers

black bean burgers (found at local grocery stores)
buns (toasted if desired)
pepper jack cheese
guacamole
fresh lettuce
sliced tomato
sauteed onions (see below)
mayonnaise (you may even want to use the chipotle kind!)

Prepare the black bean burgers as directed.  Whether you're preparing them on the grill or in a skillet on the stove, it's best to top the burgers with the pepper jack after the first flip.  This will give the cheese enough time to melt completely.  Once fully cooked, remove from heat.

Layer the bottom of the bun with mayo and lettuce, topping off with the burger.  Add the tomato atop the burger, followed by the sauteed onions and a healthy serving of guacamole!  Add extra mayo on the top bun if desired.  Serve with chips, oven fries, sweet potato fries, or a nice salad!

Sauteed Onions
1 medium or large onion (sliced into rings)
2 - 3 tbs oil
2 - 3 cloves garlic (minced)
salt

Heat skillet on medium-high heat with oil.  Once ready, toss in onions, season with salt, and stir.  Allow to cook for about 3-4 minutes before adding the garlic.  Stir again and saute until nice and tender.

Fettuccine Alfredo with Oven Roasted Broccoli

Fettuccine Alfredo is one of the main staples in Nicholas' family.  Having almost no Italian blood in my body, I'm honestly not sure if I really had it while growing-up.

This is one dish I can always get Nicholas involved in.  Since I find this is one dish Nicholas is so attached to, he is so rooted in the dish's tradition.  As always, I had to add my OWN little twist... so if you know Mama T's recipe, you'll probably note the small change I made.  Nothing drastic, but this recipe should be attributed to my in-laws.  :)   It is, after all, theirs!

The oven roasted broccoli in this meal is a wonderful contrast in flavor and richness to the fettuccine.  I saw a similar broccoli recipe in America's Test Kitchen a few months back and had, in all my "creativity," forgotten that it had been so long since I had roasted my veggies, other than those root veggies you tend to find yourself tossing into a pan, seasoning, and "forgetting about" while everything else is prepared.  What a lovely thing!

I accompanied this recipe with balsamic glazed red onions.  Choose whatever sounds delicious to round out this meal!  It really is theirs! 

Fettuccine Alfredo
1 box fettuccine noodles
1/2 cup butter
1/2 - 1 cup heavy cream
5 - 6 cloves garlic (finely minced)
Romano and Parmesan cheese (grated)
salt for seasoning (especially if using unsalted butter)
chopped Italian parsley
chicken (if desired - recipe below)

Boil water for noodles (salt water if desired) and cook as instructed.

In a small skillet or saucepan, melt butter on low heat and add the minced garlic.  Allow garlic to saute on low heat for about 20 minutes so the garlic can infuse with the butter, seasoning with salt if necessary.

Once the noodles have cooked, drain and put back into the pot or into a deep skillet.  Turn burner on to simmer (or very low) and add butter, stirring.  Stir in about 1/2 cup heavy cream, slowly adding the grated cheese until the desire creaminess and taste (adding extra cream if necessary or desired). 

Toss in chopped parsley and serve!  Top with chicken if desired.

Sauteed Chicken

1 lb chicken cut into 1" cubes
2 - 3 cloves garlic (minced)
salt & pepper
olive oil

In a skillet, heat a few tbs olive oil on medium-high heat.  Once heated, toss chicken into skillet, season with salt and pepper and add garlic.  Stir to coat chicken and to allow all sides to cook.  Cook through (about 7-8 minutes).  An easy way to check to see if the chicken is done?  Simply cut the piece in half with the spatula or spoon you're using!  :)  Add to the fettuccine and dive right in!

Oven Roasted Broccoli

3 small or medium head broccoli (washed and cut into bit-sized pieces)
1 large lemon, zested and juiced
3 - 4 cloves garlic (minced)
1/4 cup olive oil
salt & pepper

Preheat oven to 400.

Toss broccoli, lemon zest, lemon juice, garlic, olive oil, salt, and pepper together, allowing the broccoli to be completely covered and evenly coated with everything.  Place on an oven sheet (best with sides so the broccoli doesn't fall off when putting in or taking out of the oven!).  Bake for 15-20 minutes or until lightly golden brown.

Strawberry Loaf & Feta Eggs

I have to be honest...  as I'm sure EVERYONE knows... moving is a TASK!!!  We spent three and half full days packing, loading the truck, three days driving to the East Coast, and then three whole days looking for a place to live.  PHEW!!!  Hence, if anybody had noticed, it has been a full TWO weeks since I have posted something.

I have managed to make a few tasty meals between everything that has been going on, but this is something I actually made a few months back.  It was one of those crazy evenings where we didn't have much and I was using all of our resources to scrounge up a dinner.  I accompanied these with feta topped eggs.  It's all up to your taste buds!  :)

Strawberry Loaf

1/2 cup butter (room temp)
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
3 eggs
1 1/2 cups bread flour
1 1/2 cups fresh strawberries (thinly sliced)

Preheat oven to 350.

Butter and flour a loaf pan and set aside for later.

In a stand mixer on medium speed , cream butter and sugar together until it becomes light and fluffy.  Add salt and vanilla and mix.  Turn speed up to medium-high to high and add in eggs one at a time, allowing the mixture to become very light.  After about four minutes, turn off the mixer, add in the flour and strawberries and mix on low just until ingredients come together (careful not to over-mix the batter).

Scoop batter into the loaf pan (evening it out so it is proportioned and no strawberries are sticking-up.  Sprinkle with a little brown sugar (to desired sweetness, as the batter itself isn't too sweet, but your strawberries may be sweet enough to not want too much).

Bake for 35-45 minutes or until a toothpick inserted in comes out clean.

Feta Eggs

eggs
butter
salt & pepper
feta cheese

Heat the skillet with butter (about 1 tbs of butter per egg) on medium heat.  Once butter has fully melted, crack eggs into skillet, season with salt and pepper and allow the first side to cook.  Flip eggs, reseason with salt and pepper and top with feta cheese.  Cook fully and serve!