Scallops Atop Spinach Linguine

Scallops can either be great or just plain uninspiring.  I like the large sea scallops instead of the smaller bay scallops, they are meatier and are easy to work with.  Personally, I would only eat scallops from the U.S.; I’m not a big supporter of imported seafood.  As an added bonus, they are a “Good Alternative” sustainable seafood.  They can be baked, broiled or seared.  You can drizzle olive oil and lemon juice on them or drown them in a cheese sauce.  I guess it depends on your state of mind.  I came across this recipe (in Cooking Light) and adapted it for what I had on hand.  It has a refreshing taste and is very filling. I paired it with a green salad and a glass of white wine.

Seared Scallops Sitting Atop Spinach Linguine

 3 cups of grape tomatoes

2 tbls. Olive oil, divided

1 lb. Sea scallops

1 ½ tbls. Fresh basil leaves, thinly sliced

1 tbls. Lemon zest

2 tbls. Parmesan cheese, freshly grated

16 oz. Spinach linguine

Sea salt and pepper to taste

Directions:

1) Cook linguine according to directions on package.

 2) Place tomatoes on a baking sheet, sprinkle with olive oil, salt and pepper and toss well.  Broil tomatoes for 8-10 minutes, stirring occasionally, until they begin to brown.  Remove from heat.

 3) Heat 1 tbls. oil in a heavy skillet.  Pat scallops dry and sprinkle with salt and pepper.  Add scallops to skillet.  Cook for 2 minutes on each side or until the scallops are lightly browned- do not overcook (they should be opaque in the middle). 

 4) Place linguine on a serving platter and toss with remaining olive oil, 1 Tbls. cheese and roasted tomatoes.  Place the scallops on the bed of linguine and sprinkle with remaining cheese, basil, lemon zest and salt and pepper to taste. 

Good Choice for Mexican Food in Cave Creek

Flan

I tend to avoid restaurants that tout their Mexican food.  I like Mexican food and get excited when someone highly recommends a place that I just have to try.  This is the Southwest and we are on the border so one would expect good, authentic Mexican food. However, after I rush to the “best place that I must try” I am usually disappointed. Why do people think that Mexican food consists of some greasy, salty entree covered in mounds of fake cheese and piled high with useless iceberg lettuce?  That kind of food makes me want to save money and time by staying home and having a salt lick block and some processed American cheese. They don’t eat that way in Mexico, so why do we?  Out of desperate hunger, a lack of patience, and a Restaurant.com coupon, I found a place that helped me regain my interest in Mexican restaurant food. 

 You see, I made the mistake of trying to go to the Cave Creek balloon festival on Saturday night.   The traffic on Cave Creek Road was of epic proportions.  We sat and sat and sat.  We got hungry and only had exhaust fumes to eat.  When things were looking hopeless I happened to notice that we were stopped in front of a Mexican restaurant and I just happened to have a Restaurant.com coupon in the car.  I like balloons but the heck with it, let’s eat.  Lucky for us, Los Mesquites Taqueria had parking spaces so we stopped.  When we sat down we immediately dug into the salsa and chips; they offer a red salsa and a tomatillo style; I was hooked.  The salsas were wonderful and the chips were not greasy or salty. I noticed they had Mole (a Mexican specialty sauce that includes chili peppers, chocolate, spices, crushed seeds and more), which is my favorite.  After grilling the nice server, I decided to order it because he said that they make it from scratch.  It was great!  It had nice flavor, not too spicy and not too sweet.  The chicken was tender and the beans and rice were great as well.  I also tried the “Nicholas” chicken burrito and it was not fatty or bland tasting.  It was very fresh tasting and captured the wonderful flavor from their real mesquite fired grill.  I really liked it. The one thing that we were struck by was the lack of vast quantities of salt.  I spoke with the owner, Bill Jung, and he said that he is a “no-salt” man.  Amen, to that.  He also said that they use 26 ingredients in their Mole and that was evident in the variety of flavors that I tasted.  All of their meals are made from scratch and take a little bit of time.  It is worth the wait. 

 I was too stuffed for dessert but ordered flan to take home.  I ate it the next day and savored every bite.  The flan was light and not too sweet.  An added bonus is that the prices are reasonable and they have vegetarian options.  I have heard that the place gets loud when the band plays so if you are not interested in music, you may want to avoid that time slot.

I will be going back to Los Mesquites Taqueria.  If you are in Cave Creek stop by, they are located on Cave Creek Road just before town.

 Address: 37645 N. Cave Creek Road, Cave Creek, AZ 85331

 Phone (480) 488-0489

Lower fat twice-baked potatoes

Lower fat twice-baked potatoes

Everyone loves twice-baked potatoes.  However, most of the wonderful taste comes from fat laden ingredients.  Some restaurants even served them with the skins deep-fried.  I get a bad case of acid reflux just thinking about it.  Actually, that is what got me thinking about creating a “lighter” version.  I must have some type of quality cheese in my twice-baked spud but I figured out a way to decrease the amount and trick my taste buds. I am not one to desecrate a good cheese (Sacré bleu!) with cottage cheese but if you put the cheese and cottage cheese together in a blender it incorporates well.  The best part is all the curds are broken up and a creamy texture is created; no one will be put off knowing that cottage cheese was added to the recipe.  I use smaller Russet potatoes to make them an appetizer size.   I don’t present the potatoes as the main focus of the meal and most don’t seem to mind the smaller size potato.  I also broiled the finished product with a thin slice of Capicollo on top.  Of course, you can use much larger potatoes as the main course but then remember to double the amount of ingredients.  So with this lighter version, you can have your twice-baked potato and eat it too!

Ingredients:

4 small to medium size Russet potatoes

2 Tbls. butter

1 ½ Tbls. shredded sharp Cheddar cheese (I used one Tillamook slice)

1 Tbls. freshly grated pecorino Romano cheese

2 Tbls. low-fat cottage cheese

1/8 Tsp. garlic powder

2 Tbls. low-fat milk (1% milkfat)

1 Tlbs. Chopped fresh parsley

one green onion (scallion), white and light green part finely chopped

Sea salt and fresh ground pepper to taste

Capicollo or prosciutto

Bake potatoes at 400 degrees ºF until they are easily pierced (this will vary according to the size).  When the potatoes are done, let them cool until they can be easily handled.  Cut potatoes in half and scoop out the inside with a spoon and place in a mixing bowl.  Add the butter and mash.   In a blender, add the three cheeses, milk and garlic powder.  Blend until smooth (some small Cheddar pieces may remain).  Add salt and pepper to taste. Add cheese mixture to reserved potatoes and blend.  Stir in parsley and green onion.  Stuff potato skins with mixture and bake at 350 degrees ºF for 10 minutes.  If using strips of meat, place on top of each potato half and broil until the meat begins to crisp.

Brussel Sprouts with a Twist of Clementine

Lately, I have been eating an abundance of Brussel sprouts.  I disliked them as a child but have a new found fondness for them.  The key to a good Brussel sprout experience is to have them fresh and well prepared.  As an added plus, they are really good for you. This month leads to a lot of unhealthy party eating and skipping meals due to running around.  I was thrilled when I ran through the store the other day and spotted Brussel sprouts being sold while still attached to their stalk.  The looked very fresh and inviting.  I grabbed them (they were actually being sold quickly which surprised me).  When I got home I decided to make them with some of the Clementine oranges that I bought days ago.  This is the time of year when you see the little oranges being sold in bulk every place you look.  I’ll never eat that many so I try to add them to recipes to help the orange pile on my kitchen counter shrink.  The Clementines worked out beautifully, the sprouts were sweet and tangy.  

Your biggest hurdle will be to get the Brussel sprout doubters at the dinner table to try them.  I’m hoping the doubters at my Christmas table will make a conversion and begin to love the little cabbages.  I think it will work.  At least I’ll be enjoying them as a great side dish with my Christmas ham!

Ingredients:

2 cups of fresh Brussel sprouts, cleaned and trimmed

2 Tbls. freshly squeezed Clementine orange juice (can substitute Naval orange)

¼ tsp. orange zest

2 Tbls. butter

Pinch of red pepper flakes

Fresh cracked black pepper

Sea salt

 Steam or boil Brussel sprouts until fork tender.  Remove from pot.  Add butter, orange juice and zest to pot.  Stir until butter is melted and begins thicken.  Add red pepper flakes.  Add Brussel sprouts and toss.  Season with cracked black pepper and sea salt. Serve. 

‘Tis the Season for Hot Cocoa

Spiced Hot Chocolate with Vanilla Cream

When I was a child, hot cocoa was one of those treats that everyone loved to have during the cold New England winter.  Everyone that is, except me.  You see I felt like I was being ripped-off.  While all the other kids were savoring their steaming mugs of instant hot chocolate complete with cute little marshmallows, I was subjected to real cocoa, Droste’s Dutch to be exact.  I couldn’t stand the thought of it!  My dad would take a spoonful of cocoa powder, a spoonful of sugar, a cup of whole milk and whisk it up on the stove.  To be nice, he would even put a big authentic floating marshmallow on top. No fake stuff for us!  All I could do was boycott the strong, creamy chocolate drink.  Years later, I was at a party and they had “Swiss Miss” what luck! I grabbed a cup, gulped it down and realized that I hadn’t been ripped-off after all.  Even the little marshmallows disappointed me. They had the consistency of industrial insulating foam. It turned out dad was right after all. I quickly got back on the real cocoa bandwagon. Now I appreciate the bold flavor of cocoa straight up with a spoon of sugar and hot milk whipped into a frothy frenzy.  Every now and then I will add different spices to the drink to find the perfect balance of sweet and spicy.  In this particular recipe, I add Chinese 5-spice powder.  The powder contains all the spices that I love to incorporate into recipes during the Christmas season.  You can find it at most supermarkets in the spice aisle.  Oh, and need I say a splash of Peppermint Schnapps is always nice?  That is probably the way the authentic Swiss Misses and Misters are drinking it after a hard day of skiing in the Swiss Alps!

Spiced Hot Cocoa with Vanilla  Cream 

Cocoa

2 teaspoons cocoa powder

2 teaspoons sugar

¼ teaspoon of Chinese 5-spice powder (available in grocery spice aisle)

1-cup whole or low-fat milk

Add all to saucepan and whisk until smooth and warm.  Pour into mug.

Vanilla cream

8 ounces whipping cream

1-teaspoon vanilla extract

1-teaspoon sugar

Holiday sprinkles (optional)

 Place all ingredients in a mixing bowl and mix with an electric mixer until soft peaks form.  Place a dollop of whipped cream on top of cocoa and decorate with sprinkles.

 

Marsala Cranberry Sauce

I am looking forward to this week and Thanksgiving. It has always been my favorite holiday.  The kitchen smells wonderful during preparation, which lasts for a few days.  I start to plan the menu weeks before the big day.  It is a given that turkey will be on the table.  I only make it once a year so it has to be just right. I am constantly changing the recipe so one never knows what it will taste like however; I always put the stuffing in the bird.   I tend to stick to the traditional New England sides such as, mashed potatoes, creamed onions, baked cauliflower in a cheese sauce, string bean casserole, turnips mashed with carrots, corn, pumpkin pie, apple pie, ginger cookies and of course cranberry sauce.  I never buy pre-made cranberry sauce because it makes no sense to me.  The real thing is so easy to make and you cannot beat the fresh taste!  Many people do not know that you can make it right in your own kitchen.  That surprises the heck out of me but I always get a strange, if not a look of disbelief, when I say that I make it myself.  Do yourself (and your guests) a favor and skip the canned jelly-like substance.  With homemade cranberry sauce your options are endless. All you need to know is that the basic foundation is fresh cranberries, sugar and water.  Add whatever you like to liven it up. You can make it a few days ahead of time and refrigerate.  Here is a recipe that I just came up with and I really like it.  I hope I can stay out of it until Thanksgiving!

Marsala Cranberry sauce:

 Ingredients:

3 cups fresh or frozen cranberries

3 cups sugar

2- 1/2 cups water

1 Tbls. orange zest

2 Tbls. Marsala wine

1 cinnamon stick

2 Tsps. fresh thyme

Sprig of thyme for garnish.

 Place all ingredients in a heavy saucepan.  Heat until it boils and then reduce heat to simmer.  Simmer on low to medium heat and stir occasionally, until most of the berries burst and the sauce is thickened.  This takes about about 30 minutes.  Remove cinnamon stick and serve.  You can also let it cool to room temperature and then refrigerate until ready to serve. 

Potatoes au gratin

Comfort food is what everyone craves during the colder months.  My favorite comfort food is homemade potatoes au gratin.  This dish is a deal breaker if you are counting calories.  However, don’t despair because my recipe shaves away some of the unwanted guests on your dinner plate.  It has the rich, flavorful and gooey-good consistency that you remember coming out of your mom’s oven.  If you want to be creative, you can also add parsnips or sweet potatoes.  Also, use the cheese that you savor the most.  I happen to like dry Gouda like Vincent Gouda.  Because it is “au gratin” you can add breadcrumbs to the top but I think this takes away from the flavor and texture. If you love calories, add some heavy cream in place of the milk.

Ingredients:

1 garlic clove, peeled and chopped

1 Tbls. unsalted butter

2½ cups low-fat milk (I use 2%)

2 Tbls. chopped sweet onion

¼  Tsp. salt

¼ Tsp. pepper

Pinch of nutmeg

Approximately 4 large Yukon potatoes sliced very thin.  A mandoline works great.

½ cup Gruyere cheese, shredded

¼ cup Gouda cheese, shredded

1½  Tsp. fresh thyme, chopped

 Directions:

Preheat oven to 375 degrees.  Lightly coat an 8-inch x 8-inch baking dish with butter or cooking spray. Heat first seven ingredients in a saucepan until almost ready to boil. Remove from heat and mix in potatoes.  Place one half of the mixture in the baking dish and sprinkle with half of the cheese.  Place the remaining mixture on top and sprinkle with the remaining cheese.  Bake for 20-25 minutes or until potatoes are fork-tender and top is browned.  Sprinkle with thyme and let stand for 8-10 minutes. Serve and enjoy!

***Note*** If top is not browned, place the baking dish under the broiler. 

Java with a jolt of flavor

“Storm Chaser” by Firecreek Roasters”

Recently I was given a bag of hand-roasted coffee beans to try.  They are from a local roaster, the Firecreek Coffee Company, which is located in Cave Creek, AZ.  I ground up, brewed and then enjoyed a wonderful, aromatic cup of “Storm Chaser” coffee.  The artisan roasters use small batches of the finest organic, fair trade, single-estate beans.  The beans are air-dried which helps to preserve their true flavor.  That is why I could detect a distinct taste of fresh berries.  You can order the beans on-line or visit their neighborhood coffee bar. As an added bonus, they offer pastries by the well-known Tammie Coe.  So, have a yummy pastry with a cup of coffee, sit back and be entertained by the local colors of Cave Creek-a place that never disappoints!  Check out the Firecreek website for more information and hours http://www.firecreekcoffee.com/

Fall Salad with Maple Butternut Squash

I love to make butternut squash soup in the fall.  I went to the market the other day to buy a squash and got more than I bargained for.  The smallest squash they had was the size of a VW beetle.  I had no choice but to purchase it.  I trucked it home and there it sat on the counter.  After much apprehension, I was finally able to cut into it, not lose a finger or hand in the process, and then chop and chop and chop.  I ended up with more than the needed 2 cups for my soup.  What was I supposed to do with extra squash?  I like it mashed with butter and brown sugar but that does get boring and I couldn’t fathom eating that much of it.  Since it was already cubed, I decided to toss it in some maple syrup and roast it.  Maybe I could put it in a salad with some cranberries (a staple at this time of year), candied nuts and feta cheese? Well, I did and it was good!  It was so good that I didn’t even think twice about eating it for a few nights.  I also liked the way the colors of the salad mimicked the changing colors of the autumn leaves.  So get out there, buy a butternut squash and think in terms of roasting, not mashing!

Ingredients

Squash:

4 cups of cubed butternut squash

1 Tbls. olive oil

2 Tbls. pure maple syrup

Salad:

8 cups of mixed greens

½ cup crumbled feta cheese

½ cup toasted or candied pecans

½ cup dried cranberries

¼ cup finely chopped sweet onions

Dressing:

4 Tbls seedless raspberry jam, or jam put through a sieve

2 Tbls olive oil

2 Tbls red wine vinegar

1 Tbls honey

1 Tbls chopped fresh thyme

Sea salt and pepper to taste

 Preheat oven to 425 degrees. Toss cubed squash in oil and then toss in maple syrup.  Place on a pre-heated cookie sheet and bake for 25 minutes or until squash is fork-tender.  Remove squash and allow it to cool.  Whisk together all ingredients for dressing.  Toss all salad ingredients in serving bowl with dressing.  Add squash and give a final toss.  Enjoy! 

Halloween Pumpkin Cupcakes

Candy is everywhere you look but that is not why Halloween is one of my favorite holidays.  Pumpkin is the reason for my great anticipation of the sugary day. Nothing represents Halloween like the versatile and delicious pumpkin.  I especially love it folded into baked goods.  I always feel like I am eating a somewhat healthy cake, bread or cupcake if it includes pumpkin; wishful thinking but it works every time!  I love making cupcakes because they are just the right size and fun to decorate.  This is my favorite recipe for pumpkin cupcakes, they are very light and airy and you can really taste the pumpkin.  The cream cheese frosting has a hint of maple that adds to their richness.  Give them a try; they just might spooke you into believing that pumpkin is better than candy!

This makes approximately 18-20 cupcakes.

 Ingredients:

Cupcakes

2 ¼ cups all-purpose flour, sifted

1 Tbls. baking powder

½ Tsp. baking soda

½ Tsp. salt

1 Tsp. cinnamon

½ Tsp. ground ginger

½ Tsp. nutmeg

½ cup unsalted butter

1 1/3 cups sugar

2 eggs beaten

1-¼ cups canned pumpkin

¾ cup milk

Paper cupcake liners

Frosting:

¼ cup unsalted butter

8 ounces cream cheese, softened

2 ½ cups powdered sugar, sifted

2 Tsps. vanilla extract

1 Tsp. pure maple syrup

Pinch of salt

Toasted and chopped pecans or almond slivers (optional)

Halloween colored sprinkles or cake decorations

Sift together flour and next 6 ingredients in a bowl.  Cream butter and sugar in mixer until light and fluffy.  Beat eggs into butter mixture and then add pumpkin.  Stir dry ingredients, alternately with milk, into butter mixture, ending with the dry ingredients. Mix until batter is smooth.  Place cupcake liners into muffin tins. Spoon batter into the liners.  Bake at 375 degrees for 25minutes.  Let them cool completely before frosting.

Frosting- Mix butter, cream cheese, sugar, salt, vanilla and maple syrup together in bowl until smooth.  Frost cupcakes.  If you are using the nuts, place them on a plate and roll the frosted edges of cupcakes in the nuts. Decorate with sprinkles and enjoy.