2008 June

Archive for June, 2008

Bring on the Cheesecake Bars!

June 13th, 2008 | Author: Shauna

Raspberry and cheesecake combined…it doesn’t get much better than that! Or does it? How about adding a shortbread crust into the mix. All I can say is, YUM. This is a great dessert for Spring and Summer, or any time of the year for that matter. It’s simple, easy to transport and it tastes great. Sounds like my kind of dessert.

cheesecake

Raspberry Cheesecake Bars

adapted from Food Network
16 oz. cream cheese, softened
2 large eggs
3/4 cup sugar
1 tsp. vanilla
3/4 cup raspberry preserves (you can switch this out with your favorite flavor)
hot shortbread base (recipe follows)

Preheat oven 350 degrees.

In a bowl whisk cream cheese until smooth then whisk in eggs, sugar and vanilla. Evenly spread preservers over hot shortbread and pour cream cheese mixture over it. You may also choose to melt a small amount of the preserves in the microwave and drizzle over the top for a little extra visual. Bake in the center of oven until slightly puffed, about 30 minutes. Cool completely in pan and then cut into 24 bars.
*Note: I lined my pan with parchment paper to make for easy removal.

Shortbread Base

1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed like brown sugar
1/2 tsp. salt

Preheat oven 350 degrees.

Cut butter into 1/2 inch pieces. In a food processor, process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2 inch baking pan, press evenly onto bottom. Bake shortbread in the center of the oven until golden brown, about 20 minutes.

Posted in Bars, Desserts |

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My First Barefoot Contessa Recipe

June 12th, 2008 | Author: Shauna

I started watching the food network on a regular basis about five years ago and I have to admit that I was not a fan of Barefoot Contessa. I think it may have had to do with the fact that I was a poor college kid through most of that period and her recipes didn’t appeal to my style of cooking at the time or my pocketbook for that matter. About a month ago, on a Saturday morning, I found myself sucked into a Barefoot Contessa marathon. Before I knew it I was very much attracted to her recipes. One in particular stood out to my husband and I both…..the Scallops Provencal with Herbed Basmati Rice. It looked so fancy and decadent but yet simple at the same time. Not too long after this my husband had to go out of town for a whole week so I decided to cook him and extra special dinner upon his return. He had been subjected to sub-par restaurant food during his trip so I knew he wouldn’t object. I figured this would be the perfect time to try the recipe we had been eyeing.

After picking up the ingredients I went to work on my romantic dinner. It was surprisingly easy for as pretty as it looks when complete. The only issue I ran into was it took a while for my scallops to brown up since I was using a non-stick pan. Note to self: next investment is a good stainless steel pan for browning.

In the end it was SO good and we both thoroughly enjoyed it. Mission accomplished!

scallops

Scallops Provencal

courtesy of Barefoot Contessa/The Food Network
1 pound fresh bay or sea scallops (I used sea scallops)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute and taste for seasoning. Serve hot with a squeeze of lemon juice.
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Herbed Basmati Rice

courtesy of Barefoot Contessa/The Food Network
1 cup uncooked long-grain (white) basmati rice
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves (I used flat leaf parsley)
1 tablespoon minced fresh dill leaves (I left the dill out)
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Combine the rice, 1 3/4 cups water, the salt and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once and simmer, covered tightly, for 15 minutes. (You may need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Posted in Seafood, Side |

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Easy and Yummy!

June 11th, 2008 | Author: Shauna

I am always trying to find recipes that are healthy but not boring. I mean I can only eat so much grilled chicken with a veggie and cous cous! I never knew about the Cooking Light website until I started posting on the WC board. Now it is a great resource for me to find new and exciting recipes that are still healthy. The first recipe I found and tried was Lemon Chicken and Rice with Artichokes. Lucky for me it was a hit with both my husband and I. It is so quick and easy and who can resist a one pot dish? This will definitely be a repeat on our list of weeknight meals.

chicken-art

Lemon Chicken and Rice with Artichokes

courtesy of Cooking Light
1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
2 1/4 cups chopped onion
1 cup chopped red bell pepper
2 cups instant rice (I used brown rice)
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons grated Romano cheese (I left the cheese out)

Heat pan with cooking spray or a little olive oil over medium-high heat. Add the chicken, chopped onion and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, salt, black pepper and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is tender. Stir in artichokes and cook 1 minute or until heated through. Sprinkle with cheese if desired.

Posted in Chicken, Easy, Healthful |

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Let’s try this again..

June 11th, 2008 | Author: Shauna

Okay, so as you can see from the date of my first post, I started this blog a while ago and it hasn’t made it very far since. All of the WC ladies have such great blogs; I kind of became a bit intimidated and thought that maybe I wasn’t cut out for this whole blog thing since I had absolutely no clue how it all worked. I have decided that I am going to get over the fear and do it anyway, lol. I want to be able to share my recipes too. I feel kind of selfish always seeing everyone’s wonderful recipes and ideas without sharing my own. So, over the next couple of days I will be adding the recipes and photos I have been accumulating over the past couple of months. My poor husband has been such a trooper in helping me photograph my dishes (with my stinky camera). I think he is probably wondering how long I am going to continue taking pictures of my food without having a blog, lol.
So without further adieu…….My blog! )

Posted in Uncategorized |

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