Monthly Archive for June, 2010

Sauteed Shrimp & Corn Salad

Published on June 30, 2010 in Seafood and Side Dish. 2 Comments

Fact: In the past 2 weeks you cannot have gone to the supermarket without seeing bins upon bins of fresh corn for cheap.  12 for $1.99 at S&S; 4 for $1.99 at Shaws – how can you not grab a few???  There are even barrels to ‘husk your own’ prior to check out.  Corn on the cob (or off the cob in this recipe) is a summer staple you just can’t help to get excited for.  This recipe combines corn, shrimp and fresh herbs for a light but tasty dish – perfect for that upcoming 4th of July BBQ :) .  Heads up, this is definitely better when eaten the day of.

Ingredients:

  • 2 ears of corn
  • 1 green onion/scallion chopped
  • 1 tablespoon minced fresh basil
  • 1/2 tablespoon minced fresh mint
  • 16 frozen cooked shrimp, defrosted
  • 1 tablespoon butter or butter substitute (I used Smart Balance)
  • S&P

Directions:

  1. Fill a large pot with water & boil corn for 8 min.  Make sure the corn is left slightly ‘al dente’ because it will also be lightly sauteed.  When corn is cool enough to handle, slice off kernels with a knife.
  2. In a medium skillet over medium-high heat, melt the butter (or butter substitute) and add the corn kernels to saute for 3 minutes.
  3. Lower the heat to medium and add the green onions/scallions, basil, mint, shrimp and S&P.  Saute for another 3-4 minutes. 
  4. Serve warm & enjoy!

Bon appetit!

-Christina

If you’re going to a 4th of July BBQ, what are you bringing?

S’mores Cheesecake Bars

Published on June 28, 2010 in Dessert. 2 Comments

Please excuse the picture – but these are seriously delicious! This weekend I finally made the S’mores Cheesecake Bars I’d been drooling over for weeks.  Having first seen them on Annie’s Eats (everything she makes looks phenomenal btw), I knew I needed a special occasion to make these babies – preferably one with a lot of people or I risked eating the whole tray myself ;) .  On Saturday, two of my fab college friends hosted a great porch-side BBQ.  I knew the spread would be incredible, so I figured this was the perfect place to debut the cheesecake bars.  It’s an A+ recipe for sure.  The graham cracker crust, velvety chocolate cheesecake and perfectly toasted marshmallows are a luxurious spin on a childhood favorite.  I absolutely recommend making these asap – you (and your friends) won’t regret it :) .

Ingredients:
 For the crust:

  • 1 cup graham cracker crumbs (I used my mini food-processor to make these) 
  • 1 tablespoon sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake:

  • 1/2 cup semisweet chocolate, finely chopped
  • 8 oz. cream cheese, at room temperature
  • ¼ cup sour cream
  • ½ cup marshmallow cream
  • 2 teaspoons cocoa powder
  • ¾ teaspoon vanilla extract
  • 2 large eggs

For the topping:

  • 1½ cups mini marshmallows

Directions:

  1. Preheat the oven to 350 degrees.  Line an 8×8″ baking pan with foil and spray lightly with cooking spray. 
  2. To make the crust, combine the graham cracker crumbs, sugar and melted butter in a small bowl, then stir together with a fork until well combined.  Press the graham cracker mixture in an even layer in the bottom of the baking pan.  Bake for 10 minutes then let cool while you prepare the cheesecake filling.  Reduce the oven temperature to 325 degrees.
  3. To make the cheesecake filling, place the chopped chocolate in a double boiler over simmering water to gently melt.  Set the bowl aside to cool slightly.  In a large bowl, combine the cream cheese, sour cream and fluff.  Beat with a hand mixer (or in a stand mixer with the paddle attachment) on medium-high speed until smooth and well combined, approximately 1-2 minutes.  Add in the cocoa powder, vanilla extract and eggs and stir until well combined.  Finally, stir in the melted chocolate.  Pour the filling over the graham cracker crust and smooth the top with a spatula.  Bake for approximately 30 minutes, or until the center is just set (does not jiggle when shaken gently), then remove from the oven.
  4. Evenly top the cheesecake layer with the mini marshmallows.  Return to the oven for 2-3 minutes under the broiler – this will melt and brown the marshmallows.  Note: Keep an eye on these or they will burn!  A kitchen torch would work as well.   Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired.  Transfer to the refrigerator and chill 2-3 hours before slicing and serving.

Bon appetit!

Caprese Baked Chicken

Published on June 25, 2010 in Chicken. 2 Comments

Tomato, basil, mozzarella cheese – is there a better combination?  I think not :) .  Stuffed chicken is one of those easy ‘recipes’ you can adapt however you want.  For me, and with Boston temps sky high this week, tomato, basil and mozzarella was just the ticket.

In addition to the key ingredients, I added spinach to up the vitamin ante (I’m always looking for was to ‘sneak’ in more veggies), and I prepared a broth to coat the chicken and add to the bed of spinach at the end.  The wine, garlic & lemon flavors really added to the finished dish, but if you forgo the broth it’s ok.  You’ll notice I used Smart Balance – yes, butter does taste better, but I’m planning a special dessert this weekend for my friends’ BBQ (stay tuned!) so I wanted to lay off the ‘good stuff’ until then ;) .  That being said, if you choose to use butter, all the more power to ya’ :) .

The whole thing takes less than 30 min to make – perfect for a delicious after-work meal.  Enjoy!

Ingredients:

  • Nonstick cooking spray
  • 2 boneless, skinless chicken breasts
  • 4-5 leaves basil, julianned
  • 1/2 Roma tomato, cut length-wise into 4 thin slices
  • 1/2 cup loosely-packed baby spinach leaves
  • 1/4 cup shredded mozzarella cheese

  • S&P
  • 1 tablespoon Smart Balance, butter or butter substitute
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1/4 teaspoon minced garlic
  • Squeeze of fresh lemon juice

Directions:

  1. Preheat the oven to 350 degrees
  2. Make a length-wise slit in the chicken breasts, 3/4 way through.  Fill each chicken with 1/2 each of the tomato, basil, spinach and cheese, then close the slit with toothpicks  
  3. In a skillet over medium-high heat, melt 1/2 tablespoon Smart Balance (butter or butter substitute) and sear chicken for 4 min on each side 
  4. In a pre-nonstick cooking sprayed pan, bake chicken in the oven for 11 min 
  5. Meanwhile, in the skillet, melt 1/2 tablespoon butter and add garlic.  Add chicken broth and wine to deglaze the pan and bring the heat to high.  After 4-5 min, bring the heat down to low
  6. Remove the chicken from the oven and place in the skillet with the broth for 2 min, turning once 
  7. Serve on a plate of baby spinach w/ basil as a garnish 

Bon appetit! (Remove toothpicks before eating…had to note that because…well, you never know ;) .

-Christina

A Belated Happy Father’s Day

Published on June 23, 2010 in Holiday and Lifestyle. 1 Comment

While yes, it was two days ago, I’d like to wish a ‘Happy Father’s Day’ to all those Dad’s out there – hoping you all had a nice day full of good food, relaxation and quality family time :) .  I spent the weekend at my parents’ house celebrating with my dear old Dad.  We had a nice breakfast followed by a peanut butter cup sundae, my dad helped me fix my car (thanks!!), we gave him his present (every Dad deserves a hammock to call their own ;) ) and had a fantastic meal.

A few pics from the day:

Surprise Dad!

Loving life :)

Spaghetti squash with shrimp for dinner

Thanks Dad for being such a wonderful role model, for putting your family first in life, for giving me the tools to be successful, for teaching me how to write (even if it was a 1 a.m. the night before a paper was due ;) ) and for always loving me for me – I wouldn’t be the person I am today without you :) .

Cheers to you Dad – Love you so much!

-Christina

Peanut Noodles with Shrimp for One

Published on June 14, 2010 in Pasta and Seafood. 4 Comments

Last Thursday night I came home from work starving.  With minimal food in the fridge, I debated calling up Papa Gino’s or any of the rest of the take-out spots with menu’s cluttering my kitchen.  However, after an honest gut check (as in, pizza goes right to the gut), I decided to whip up something instead.  On hand I had whole wheat pasta, 1/2 of a cucumber, a bunch of green onions and shrimp & shelled edamame in the freezer – some type of pasta dish would have to be made.  I was planning to make peanut butter brownies (soon to be dubbed, ‘Not That Bad’ Peanut Butter Chocolate Chip Brownies) later in the evening and decided to stick with the theme, making an Asian-style peanut sauce for my pasta.

I was so hungry that I just couldn’t stop to take pictures until the very end – I’m sure you can relate ;) .  This recipe makes one serving (mainly because I only had enough for one on hand) but can be doubled, quadrupled, whatever if friends are coming to dinner.  The whole thing came together in less than 10 minutes: boiled the pasta & defrosted the edamame and shrimp in cool water while I made the sauce.  The final dish was pretty delicious if I do say so myself – great textures from the shrimp & edamame and the peanut flavor was right on :) .

Ingredients:

  • 1 1/2 tablespoons creamy peanut butter
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon fresh ginger, minced or grated
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon hot sesame oil
  • 1/3 cup green onions, diced
  • 1/3 cup cucumber, seeded and diced
  • 1/4 cup edamame, thawed if previously frozen
  • 6 cooked shrimp, thawed if previously frozen
  • 1 serving cooked whole wheat pasta
  • 1 tablespoon dry roasted peanuts, chopped
  • 1/4 teaspoon sesame seeds

Directions:

  1. In a mini food processor, blend the first 7 ingredients until smooth.
  2. In a bowl, combine pasta, green onions, cucumber and shrimp, then coat with peanut sauce.  Top with chopped peanuts and sesame seeds.
  3. Enjoy!

Bon appetit!

Do you have a quick and easy standby  for nights when you’re too hungry to wait?

-Christina

“Not That Bad” Peanut Butter Chocolate Chip Brownies

Published on June 11, 2010 in Dessert. 3 Comments

In typical ‘me’ fashion, last night after dinner I was in the mood for a little sweet treat :) .  Considering I skipped the gym (oops), I wanted to find something that wouldn’t leave me feeling sluggish right before bed.  I checked out Cooking Light (a great go-to for healthy and flavorful dishes) and found the perfect answer: Peanut Butter Chocolate Chip Brownies.  While the picture looked more like ‘blondies’ than brownies, I thought I’d found a winner considering the calorie count was just 125 per bar – not bad!  The recipe was quick and easy to make, but I have to be honest, the bars definitley tasted ‘low cal.’  I should have realized when I saw that the whole stick of butter, often found in most cookies and bars, was simply ‘missing’ from the recipe. Also, the peanut butter taste could have been a little stronger for my liking.

Overall the bars are “not that bad,” both in calories and taste – a good option for those looking for a treat without the guilt.  If I make these again, I’d probably add more peanut butter and drizzle the tops with chocolate (clearly making them more than 125 cals ;) ).

“Not That Bad” Peanut Butter Chocolate Chip Brownies


Ingredients:

  • Nonstick cooking spray
  • 1  cup  all-purpose flour
  • 1/4  cup  semisweet chocolate chip (um…yea, a few more definitely ended up in the batter :) )
  • 1/4  teaspoon  baking soda
  • 1/8  teaspoon  salt
  • 3/4  cup  granulated sugar
  • 1/4  cup  packed dark brown sugar
  • 1/4  cup  creamy peanut butter
  • 1  tablespoon  vegetable oil
  • 1  teaspoon  vanilla extract
  • 1  large egg
  • 1  large egg white

Directions:

  1. Preheat the oven to 350 degrees.  Coat the bottom of an 8-inch square pan with nonstick cooking spray.
  2. Add flour, chocolate chips, baking soda and salt to a bowl.
  3. In a separate bowl, add granulated sugar, brown sugar, peanut butter, vegetable oil, vanilla extract, egg and egg white.  Mix until well combined. 
  4. Slowly add the flour mixture and stir until just combined – don’t over mix! 
  5. Pour the batter into the coated pan and bake for 24-27 min, or until a toothpick comes out ‘almost clean’ – there should still be a few crumbs clinging to the toothpick. 
  6. Cool and cut into squares.

Bon appetit!

Do you have a go-to recipe for sweet treats without the guilt??

- Christina

Quick & Easy Rosemary White Bean Dip

Published on June 10, 2010 in Appetizer. 4 Comments

I’m a bit of a procrastinator.  There, I’ve said it.  While I love to plan things in advance, write them down on a million calendars and create a slew of lists, I will no doubt wait until the 11th hour to act.  And I love it :) .

Growing up, my family was always running from one activity to another; a constant but lovely rush.  Ballet class to hockey practice, Sunday school to birthday parties.  We went to more things in one day than most other families went to in a week.  And while en route the family van was the scene of more than one tantrum, all four of us would emerge at the next activity with a smile :) .  That concept continues to stay with me today – there’s the initial mini freak out, the burst of energy and the satisfaction of accomplishment.  I thrive under pressure.

I’m sure there’s been more than one instance when you’ve had a last minute visitor and you’re frantically searching your pantry for something to serve them.  Rosemary White Bean Dip is the perfect appetizer for those 11th hour situations.  Guaranteed you have some, if not all of the ingredients handy and it certainly makes for a tasty treat.

So go ahead…procrastinate :) .

Rosemary White Bean Dip


Ingredients:

  • 1 can white cannelloni beans, drained & rinsed
  • 3 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons diced white onion
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • Zest & juice of 1/2 lemon
  • S&P

Directions:

  1. In a small-med skillet, over low-med heat, add olive oil, garlic, onion and rosemary.  Heat for 10-12 min for oil to infuse with flavors. 
  2. In a small food processor (love my Black & Decker One-Touch Chopper!) add cannelloni beans, smashed garlic cloves, onion, leaves from 1/2 sprig rosemary, infused olive oil, 1/2 of the lemon zest, lemon juice and S&P.  Blend until smooth. *Note: if the dip seems too thick, add a touch more olive oil or water to thin out. 
  3. Garnish the dip with the rest of the lemon zest.  Serve with pita chips, crackers or vegetable crudites :) .  This dip is also fantastic when placed on crostini topped with diced sun dried tomatoes or shrimp. 

Bon appetit!

Do you procrastinate when company comes over?  What’s your go-to last minute dish?

-Christina

Rockin’ a New Do

Published on June 8, 2010 in Lifestyle. 4 Comments

Not bad Mother Nature, not bad.  Boston was supposed to be hit with rain and thunderstorms all weekend, but short of Friday night/early Sat a.m./Sunday mid day (could have done without that one actually) – it was pretty gorgeous out! (and hot!).

Shout out to my cousin/roommate Kelly – Happy Birthday Kell Bell!  We celebrated her bday with some friends on Saturday – a great time was had by all and the food spread was quite impressive: Buffalo Chicken Rangoons, Buffalo Chicken Cheese Dip, Bruschetta, Peach Salsa (recipe to come!), BLT Guacamole (recipe to come!), White Russian Pie, Funfetti Cupcakes (a bday staple :) ), Muddy Buddies, Pigs in a Blanket and Mexican ‘Naughty’ Dip – YUM!  Hope you have a great day Kellster…and bring some luck to the C’s :) .

Prior to Saturday’s festivities, I decided to head over to Newbury Street and cash in on the hair cut I won from We Are Not Martha. Rock Paper Scissors is the newest salon to hit the famous and fabulous Newbury Street and Boston should be psyched!

Tucked in a garden level floor right next to the Starbucks, Rock Paper Scissors is unassuming to the casual walk-by, but take one step into the salon and you’re met with an awesome mix of funky rock style.

Brick walls are adorned with punchy photos and hip music sounds through the speakers.  Upon arrival, I was greeted by Sami who sat me down to get the 411 on my hair.  She asked how I usually wear it, what styles do I rock, what ‘look’ was I going for.  For a wavy/curly haired girl, who usually wears it as such, sometimes straightens it when she goes out on the weekends, but it often appears in a bun/pony because the curls get kinda ‘poofy’….Sami did an awesome job!  Check it out…..

Before: (Yikes – I was reeeaaally tired)

(Way too long)

After: (SO much better :) )

Next day curly:

I’m so happy with the results!  While my cut was ‘gratis’ – thanks again Sues & Chels! – “The Damage‘ at Rock Paper Scissors is really quite reasonably; cheap actually for Newbury.  If you’re in the area and need a new style – definitely check out Rock Paper Scissors :) .

I know it’s been a little light with posts over the past week….I’ve been running around and feeling a little under the weather….but I’m back and you can expect a review and some yummy treats over the next few days :) .

Have a great Tuesday!

-Christina

Mango Salsa

Published on June 1, 2010 in Appetizer. 4 Comments

Wowza, what a busy week/weekend!  Sorry for the lack of posts last week – I was rockin’ at rolling both at work and at home busting out various projects…but now we’re back to your regularly scheduled program :) .  Did everyone have a nice long weekend?  I had friends over on Friday to watch the Celtics (going to the finals woohoo!!) and had a wonderful time in both Connecticut and Maine (shout out to Helen at Home :) ).  We really lucked out on the weather – but has anyone in the Boston (or north of) area noticed the smoky skies we’ve been having?  It’s actually from the wild fires burning in Quebec – scary!

On Friday night I made a few things for my friends and I to snack on while watching the C’s: Pesto Chicken Pizza, Mushroom & Pepperoni Pizza, Guacamole and Mango Salsa.  It was all quite good if I do say so myself ;) , but I especially liked the Mango Salsa.  Champagne Mangos were on sale last week at good ol’ S&S so I decided to try them out.  They’re not as “mushy” as regular mangoes and paired together, provided a great consistency for the salsa.

Ingredients:

  • 1/2 cup red onion, diced
  • 1/3 cup red pepper, diced
  • 1/3 cup peeled seeded cucumber, diced
  • 1 large mango
  • 1 Champagne mango
  • 1 tablespoon cilantro, minced
  • Zest & juice of 1 lime

Directions:

  1. Add onion, pepper, cucumber, cilantro and lime juice & zest together in a bowl.
  2. Peel the mangoes and dice.  You’ll notice the Champagne mango will dice up into little squares, while depending on the ripeness of the regular mango, it will be a little more mushy/stringy.  * Note: Best way to peel a mango is make a length-wise cut around the fruit and peel back the skin. 
  3. Add mangoes to the bowl, stir and let sit for flavors to further combine

Bon appetit!

Have a nice “short” week :) What did you do for the Memorial Day weekend?