Spaghetti Squash Bake

Autumn, fall, automne, otoño. However you say it, it is my favorite time of year. The crisp air, changing colors, cinnamon, apples, pumpkins, and the smell of campfires are just a few reasons why I love the season. Oh and soup. Lots and lots of soup. From butternut squash to curried cauliflower, this time of year I'm a soup fiend. Just today, I fired up a lentil and spinach soup to pack up for my weekly lunches. But that is to share another time. 

Winter squash is one of my favorite vegetables to cook with in the fall. There are so many ways to prepare it. Spaghetti squash is one very versatile varietal of the squash family that I absolutely LOVE. In this recipe, I use it as a base layer in a scrumptious casserole bake. I pair it with smoky cumin chicken thighs, turkey bacon, spinach, topped off with a slight kick from the crushed red pepper. This yields a 9x13 pan and fed me for lunch for the entire week (and surprisingly enough I didn't get sick of it!). It is not calorie dense so use it as a side or double the portion of chicken to make it more of a main dish. A great vegetarian option, substitute the bacon and chicken for cumin roasted chickpeas. Kale would also work well if you don't have spinach on hand. 

Spaghetti Squash Bake
1 large Spaghetti Squash
3 boneless, skinless chicken thighs
1 Tbsp. butter 
5 thin turkey bacon slices
1/2 tsp. cumin
Salt and Pepper
1-15 oz. can of low sodium diced tomatoes (not drained)
1 package frozen chopped spinach, thawed and drained 
1/4 tsp/-1/2 tsp. crushed red pepper flakes 
1 bay leaf 

Preheat oven to 400 degrees. Cut spaghetti squash in half and drizzle with olive oil, season with kosher salt. Roast the squash cut side up in the oven fro 25-30 minutes or until tender and easy to shred with a fork. While the squash is roasting, crisp the bacon in a skillet for about 3-4 minutes each side then set aside. In a large skillet, heat butter. Season chicken thighs with salt, pepper, and cumin on each side then add to the skillet. Cook the chicken for 4-5 minutes each side. Once cooked, remove chicken from skillet and set aside on a plate (reserving juices and butter in the pan). In the same pan, add tomatoes, bay leaf, spinach, and red pepper. Combine all ingredients and cook for about 5 minutes until flavors combine. Prepare a 9x13 pan greasing with butter. Reduce oven temperature to 350 degrees. 

Using a fork scrape the spaghetti squash away from the skin so that it shreds. Press squash into the 9x13 pan creating the first layer of the bake. Remove bay leaf from tomato/spinach mixture. Layer half of the tomato mixture over the squash. Cut chicken and bacon into cubes/pieces. Layer all of the chicken and bacon on top of the tomato, then finish with the rest of the tomato/spinach mixture. Bake the entire casserole for about 20-25 minutes or until set and piping hot. 

I'm hoping to take full advantage of the beautiful weather and get back into the running groove. With 4.5 miles down yesterday, I feel like a running streak is about to begin. I love this time of year to run, not as much sweating and clean pollen free air! Now I just need some sunny skies and it will be damn near perfect. 

I hope you give this recipe a try, it is tasty and so easy to throw together. Alright all, I'm going to skim through my many cookbooks and internet recipes for some upcoming posts. Suggestions always welcome! 

Writer's Block

I'm having what one might call culinary writer's block. I just can't seem to come up with the perfect recipe to share with my loyal followers (all 12 of you!). I have been inspired this past week or so to create something new and out of the box. Although, most people would not describe me as an out of the box kind of gal. I tend to lean more towards the understated classic. I don't really like to stand out in the crowd or be ever too trendy. I like tradition. I live by it. I am that 28 year old who still believes that Sunday church should be followed by a deliciously slowly cooked Sunday meal to be shared with friends and family. Do I do this as often as I would like? No. Last weekend, I celebrated my 28th year on this earth. My sister made the trip from NY to spend the weekend with me. We traveled to the renowned restaurant Volt in Frederick, MD. The restaurant is owned by Brian Voltaggio who graced my TV screen on Top Chef and Top Chef Master's. To put it lightly, I'm a huge fan. Like seriously, I dream about the food this man comes up with. When I learned that one of the dishes he created on Top Chef Master's, Calamari Bolognese, was still on the menu I was exhilarated. My sister luckily shares my affinity for fine dining and culinary geniuses so we made a trip of it. The meal was an experience to say the least. The combinations were something that would never pass through my mind but so perfectly melded together to form a dance on my taste buds. Each bite that passed over my fork was savored and enjoyed. The ambiance was that of sophistication and I finely felt almost like a grown-up (almost). It was the perfect way to spend my birthday.

MEYER LEMON aerated white chocolate, pudding of ruby grapefruit, sorbet of celery hearts and leaves, coriander blooms, crisp cardamom and bitter cocoa--Volt Restaurant, Frederick, MD

The culinary experiences kept coming. Just this weekend with my best friend and her mother in tow, we descended upon Rustico for brunch. Rustico is nice little restaurant in the heart of Ballston. I've been there for both brunch and dinner in the past, always walking away satisfied. The menu features some culinary twists that can still please the masses. One of the most interesting dishes that we tried, was the fried deviled eggs. Ummm, can I just say hells yah! They were crisp and light on the outside and creamy goodness on the inside. I also delighted in a butternut squash and frisee salad. The butternut squash was finely julienned and blanched to perfection, served with tart cranberries, pepitas and a light vinaigrette.
Needless to say, as of late I have been surrounded by delightful culinary experiences. This has lead to my ever so lengthy culinary writer's block. How can I possibly create a recipe that could even come close to standing up to these ingenious concoctions?  For now, I will just share my experiences with you until I can find something worthy of these pages. With a plethora of fall ingredients I'm sure I will come up with something soon. I have a stack on Bon Appetit magazines that are just waiting for me to dive into. Here's to wishing there is inspiration within those pages. Until next time, Cheers!

Stuffed Squash Blossoms

A few months ago, I asked for reader suggestions on ingredients to use in an upcoming post. I received a few fun suggestions, one of which was squash blossoms. I had never tasted a squash blossom before let  alone cooked one. It was an ingredient I had been curious about, but not one I had read much about. After traveling for most of the summer, I had not frequented my local farmer's market in quite some time. So my first visit back was exciting! Peaches and tomatoes were in season and the flowers were in full bloom. The sun was shining and everyone seemed exceptionally happy to be strolling through the vendors. I know I was. As a entered the market, one of the very first pieces of produce that caught my eye was a small pint of squash blossoms. They were just so precious and beautiful I couldn't imagine that you would want to eat them. They went directly into my bag because I knew that I wanted to try them and I did not want to disappoint my loyal reader (who ahem, may or may not be my sister).

I had found a recipe at sauveur.com that used anchovies and mozzarella to stuff the blossoms. Now talk about ingredients I have never used before. Anchovies were so far off my radar, I wasn't sure if I could even purchase them in the grocery store. So trying to stay true to my adventurous spirit, I was going to really go out of my cooking comfort zone. I wanted to try and keep the ingredients as fresh and simple as possible so I stopped by the local cheese vendor. He was carrying fresh mozz but my eye strayed towards burrata cheese, which is a a fresh mozzarella stuffed with ricotta. I grabbed it because how delicious does that sound!

With all of this my adapted recipe was formed.

Stuffed Squash Blossoms
12 squash blossoms, stems and stamens removed, rinsed and patted dry
1 egg, beaten
3/4 cup unbleached flour
fresh ground black pepper
1 large ball of Burrata cheese
6 canned anchovies drained of the oil, chopped
Vegetable or Canola oil for frying

Heat oil in a large heavy bottomed pot (you know it is hot and ready when you put the bottom of a wooden spoon in the oil and small bubbles appear). Cut the burrata cheese into cubes/small slices and in a small bowl combine with anchovies. Stuff each squash blossom with cheese/anchovy mixture and carefully twist petals to seal the blossom. In a shallow bowl combine flour and black pepper. In a second shallow bowl beat the egg. In batches coat blossoms with flour, dip in egg, then covered in flour a second time. Fry 3-4 blossoms at a time for 3 minutes each side or until golden brown and crispy. Immediately, place blossoms on a paper towel lined plate to drain and sprinkle with salt.

These tasty little delights are best served right away. The crisp outside and the soft velvety salty inside make these blossoms so delicious. The actual squash blossom has a nice delicate flavor and texture to it. The burrata and anchovy add the saltiness (so beware you don't need to add much when sprinkling over the finished product). This was definitely easier then I had imagined and the taste was superb. The fresh ingredients and simple recipe made for the perfect lunch. Serve with a tart lemonade and a side salad and you have a beautiful end of summer meal. I felt I could have been sitting on a sidewalk cafe in Italy somewhere...if only. Tara thanks for the great idea! I hope you give it a try, I think you'll love it.

Be on the look out for my next post, Blueberry Cream Pie!

Lobster Salad...the Long Island way

Summers on the North Fork of Long Island are idyllic. In the depths of winter I dream of the breeze off the bay, sitting with the water in sight and my friends and family close by. Living down here in VA, I am constantly yearning for the peace of a Long Island summer. This year due to my Hawaiian adventure I had to cut my Long Island vacation into a short three day weekend. My beautiful, long time friend, Alyssa was celebrating her marriage to Meyer. The wedding was something you see in the movies, set on a wildflower farm and officiated by the head speech writer of Unicef. It was as perfect as they come. Their romantic love story was told and the love was palpable. A tear or two may have been shed as I looked on and saw the happiness in my friends eyes. Some of my closest friends from my childhood were there and we made the most of it. Lots of dancing, amazing food, good drinks, and most of all great company.

We continued the fun the next day with trip to the beach, a great new winery Kontokosta, and an outdoor feast at my parents house! As we passed the dishes around, drank wine, and shared delicious food I was overwhelmed by the love I felt for the people around me.

The feast was a team effort and I can tell you this will be a meal I will crave for years to come. The menu included fresh green salad with homemade champagne blood orange vinaigrette, grilled zucchini, tomato mozzarella pesto salad, quinoa spinach goat cheese salad, homemade BBQ grilled chicken, and lobster salad rolls. To top it off was last years favorite grilled peaches with mascarpone and pistachios (you can find the recipe here: Grilled Honeyed Peaches with Pistachios). My sister is killer at making salad dressings and marinades. The one featured in this meal was fantastic! She layered the flavors and transformed a fresh salad into something truly memorable. My good friend Kym, brought her boyfriend Sean along for this trip, and boy am I glad he was around. Sean was the featured chef on the BBQ grilled chicken and I think I would do just about anything to get the recipe. The chicken was cooked to perfection with just the right amount of kick to the sauce. I was in charge of the lobster salad. This is what I came up with:

Lobster Salad Rolls
2 lbs. lobster meat
1 cup greek yogurt, nonfat
1/3 cup mayonnaise
1/2 cup fresh lemon juice
2 tsp. dried dill (fresh is better, but I forgot it on my grocery run!)
Salt and Pepper to taste
8 potato hot dog rolls brushed with melted butter and toasted on the grill

In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Whisk until smooth. In a large bowl, combine lobster meat and dressing. Let sit for about 20 minutes in the fridge to let the flavors meld together. I do this first then make the other sides. Serve in warm toasted rolls.

I'm already dreaming about summer next year! I hope you are all enjoying the last weekend of summer. Happy Labor Day!

Grilled Ono and Veggies with a Mango Salsa

Hi my friends...it has been much too long since I have shared with you my cooking adventures. To be honest they have been few and far between because I have been taking my adventures in travel form. My trip to Hawaii is everything you dream a Hawaiian vacation should be. It was filled with relaxation, sunny weather, tropical drinks, great company, and many outdoor adventure filled days. I was able to add a check mark to my bucket list with my surfing lesson. Yes, I stood up! I can't tell you the joy that making that little check mark brought to me.

 I'll share a few pictures with you just because I can't resist. One of the most magical moments was atop the volcano Haleakala, which I still have trouble pronouncing, watching the sunrise behind the clouds overlooking the crater. I felt as if I were on top of the world and I was completely one with nature (and the hundred or so other tourists watching the same site). The 26 mile bike ride down the mountain with my dad and sister was pretty memorable too.

There were so many adventures on the trip, I would be writing all day if I shared each and every one. So, here are just a few highlights. Hiking through the Ioa Valley State park and finding a trail to the river and rock scrambling was breathtaking. The views of the plush Hawaiian forest/jungle was a site I had never seen. Hiking to the base of Twin Falls waterfall and swimming in the small pool to the falls was another memory not soon to be forgotten. But mostly sharing these experiences with Mom, Dad, Tara, Aunt Toni, Jilly, and Shelly is what I will take away most. I feel so lucky to have a family that shares the same adventurous spirit I possess. 

                                                   

                               

Maui is a gorgeous island filled with these little towns that each have their own little personalities. Pa'ia might be my favorite situated at the bottom of Haleakala. If I ever move half way across the world, this would be where you would find me. The people in Hawaii were so welcoming and warm it was hard for me to say goodbye and get on the plane home.

Now onto the food! While in Hawaii I had one good night of cooking. Since we were in condos it was nice to be able to go to the poolside grills, overlooking the ocean, and enjoy one of my daily passions. And cooking for a crowd is so much better then for one. On the menu: Grilled Ono with mango salsa, grilled veggies, and salad. Ono is a local fish reminiscent of a cross between swordfish and mahi mahi. 

Food Styling Courtesy of Tara Goldsmith 

Grilled Ono and Vegetables with Mango Salsa

5 ono steaks rinsed and patted dry 

1 bottle Ginger Sesame Marinade (I used Safeway Select Brand) 

2 ripe mangos, diced

1 jalapeno, seeded and ribs removed, diced

1 small bunch cilantro, chopped

1 red bell pepper, diced

Juice of one lime 

Salt and Pepper 

3 sweet potatoes, washed peeled and cut into 1/2 inch thick slices

1 baby eggplant, sliced lengthwise 

2 medium zucchinis, sliced length wise

                                             

Marinade steaks in a shallow dish while dicing/assembling mango salsa. In a medium bowl, combine mango, jalapeno, cilantro, and bell pepper. Season with salt and pepper and top with juice of one lime. Give it a nice toss, then allow the flavors to meld while grilling the ono and vegetables. Toss the sweet potato slices, eggplant, and zucchini in olive and season with salt and pepper (I didn't have olive oil so I used the grill spray to keep the veggies moist). 

Grill vegetables for about 5-7 minutes on each side or until soft and cooked through. Grill the ono for approximately 5 minutes each side depending on the how thick the steaks are. Nothing quite like enjoying a delicious meal with a gorgeous view of the ocean. Aloha my friends! 

Hawaiian BBQ Pizza

It has been a quiet weekend in this Goldsmith household. It is exactly six days out until the big Hawaiian vacation. Needless to say, I wanted to lay low and enjoy some peace and quiet. It was a weekend of preparations, picking up last minute items (everyone needs that one extra summer dress), making lists (lots and lots of lists), and beginning the long task of packing for a seven day vacation. Seriously, no one can prep you for having to pack for the unknown. I'm trying my best to go with the flow and not worry about plans, excursions, picking the perfect restaurant, or having every detail planned. I like spreadsheets, even on my vacations. The more organized I am, the more choices I have once there, the more I can relax, right? What you don't do that too?! My family on the other hand, is not quite as keen on the idea of planning every aspect of a tropical vacation. They say, go with the flow. How bad can it be when you're in Maui? I am going to attempt to go with this approach instead of my standard spreadsheet method. But you better believe, I will have my Maui guidebook on hand, and at least a list of a few restaurants that have rave reviews from fellow foodie travelers. 

As I start this week, I have a funny feeling that my mind will already be on the beach. Since my mind is already there, I decided to cook up a semi-homemade pizza with some of my favorite ingredients and a Hawaiian flare. 

Hawaiian BBQ Pizza

2 mini pre-made pizza crusts (I used Bobli original)

3/4 cup pizza sauce

1.5 oz. grated pepper jack cheese

1.5 oz. grated mozzarella cheese

1/4 cup jalapeno slices (or to taste)

1/2 cup diced pineapple

1/2 cup diced cooked chicken 

2 Tbsp. BBQ sauce 

Preheat oven to 425 degrees. Spread sauce over each pizza crust and sprinkle with pepper jack cheese. Place jalapeno slices and pineapple over cheese. In a small bowl, coat chicken with BBQ sauce. Place coated chicken on each crust. Top with mozzarella cheese. Bake pizza's on a pizza stone or directly on the oven rack for a crispy crust for 12 minutes (I like mine a little more well done so adjust time to your preference). 

I love the mix of spicy and sweet that this pizza delivers. It has something for everyone. I don't order the typical Hawaiian pizza when at restaurants because it includes ham or prosciutto, which I don't eat. Instead, I usually substitute with jalapenos. My second favorite pizza is the BBQ chicken pizza with cilantro and red onions. This is the love child of the two combined. 

If you have any recommendations for a fun time in Maui, leave a comment below. All ideas are welcome, I can be quite the adventurer when given free reign :) 

Summer Berry Crisp with a Twist

This week started out rough. I'm convinced the full moon has affected my normally sunny disposition and turned me into a raving mad lunatic. There is a lot of transition going on in my life right now, and when there is a time of change I struggle with staying calm, cool, and collected. But I have some wonderful friends who talked me down from the cliff and put a smile on my face. My sister gave me some great advice and suggested cooking therapy. Why didn't I think of that?! So with that, I rolled up my sleeves opened my refrigerator and checked out what I could come up with. Zucchini fritters were on the menu, as well as my summer berry crisp with a twist. The inspiration for the crisp came from this lovely recipe: Joy the Baker- Strawberry Raspberry Crisp. I had blackberries on hand and I wanted to add my own twist to the mix. And I'm glad I went slightly astray because the resulting confection was something I could groove with.

Summer Berry Crisp with a Twist
1 quart strawberries, rinsed, stemmed and quartered
2 pints blackberries, rinsed (I cut mine in half because they were huge!)
juice of half a lime
zest of one lime
3/4 cup rolled old fashioned oats
3 Tbsp. whole wheat all purpose flour
1/4 cup brown sugar
1/3 cup unsalted butter, cut into small cubes
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
2 Tbsp. sliced almonds
pinch of salt

Preheat oven to 350 degrees. In a 8x8 pan mix the strawberries, blackberries, juice of lime, and lime zest. In a medium bowl, combine oats, flour, sugar, spices, and butter. Combine until the butter turns into small pea sized shapes. Take a small handful of the crisp topping and mix with the fruit. Then top the fruit with the rest of the crisp mixture. Sprinkle almonds on top of crisp mixture. Bake for 30 minutes or until fruit is bubbling and crisp topping is golden brown.

This has the taste of summer with a twist of lime! It makes me excited for my upcoming tropical vacation to Hawaii! It definitely helped to turn my mood around and put me back on track. Be on the look out for a Hawaiian inspired recipe and reader requested recipes. Thanks for stopping by, I hope you all are having a cool summer filled with rest and relaxation.

Great-Grandma's Blueberry Crumb Coffee Cake

I've said this before, Sunday's are family day. Sunday's are also the day I find myself searching for a favorite old recipe. That recipe usually elicits a stream of memories from my childhood. This recipe is no different. My childhood memories of Sunday's include church with my grandparents followed by Entemann's coffee cake, Ball Park hot dogs on the stove top, a glass of coke, and playing on my great-grandfather's farm with my cousins (it was the 80's and 90's we didn't know about processed foods back then). I remember the flowering mimosa tree by the back tractor barn and knowing that as soon as the flowers came to full bloom, a trip from my cousins Tim, Chris, and Stephen was not far off. They would travel from upstate NY to the island each summer for a visit.  Stephen could be found in my great-grandfather's blueberry patch just sitting for hours eating the juicy berries. As kids, we would sell the excess strawberries in a make shift farm stand on the small farm road, praying a tourist would stop and purchase our goods. My sister and I would even result to doing gymnastics to catch their attention. Summer's on Long Island will forever be a part of me and I look forward to my visits each year.

Beautiful surprise along the trail--Mimosa Tree 

This Sunday was no different for me. I had a wonderful weekend soaking up the beautiful weather. First, with a run around Roosevelt Island and pool time with my amazing friend Sarah. Second, dinner and mini-golf with my great friends Kristen, Steve, and Jay. And lastly, spending Sunday morning hiking the Billy Goat trail in Great Falls, MD again with my girl Sarah. Bless her for listening to me ramble on about my newest obsession and providing me with countless hours of advice. If I haven't told you lately, I have the best friends in the world! And after a long hike, followed by a rather large lunch from the Italian Store (yes, they make authentic chicken parmigiana subs thank the lord!), I decided it was time to break out the family cookbook and put my oven to use. My great-granmother's blueberry crumb coffee cake was the perfect solution to my recipe finding quest. 

Family cookbook hand written by my mother

Blueberry Crumb Coffee Cake

2 cups sifted all purpose flour

2 tsp. baking powder

1/2 tsp. salt 

1/4 cup softened butter

1/2 cup milk

1 egg (room temperature)

3/4 cup white sugar 

2 cups fresh blueberries, rinsed and stems removed 

For crumb topping:

1/2 cup all purpose flour

1/2 cup white sugar

1/4 cup softened butter

1 tsp. cinnamon 

Preheat oven to 375 degrees. In a medium bowl combine sifted flour, baking powder, and salt. Set aside. In another medium bowl, cream sugar and butter. Add egg and milk to combine. Slowing fold wet ingredients into dry ingredients. Carefully fold in blueberries. Fill an 8x8 or 9x9 prepared pan (cooking spray OR greased/floured) with batter. 

In a small bowl, combine all ingredients for crumb topping. Use a fork or your hands, work the butter into the flour and sugar. Small crumbs should form. Crumble topping over batter. Cook for 30-35 minutes at 375 or until a toothpick comes out clean (if you're using an 8x8 pan it will take a little longer to cook through since it will be a thicker cake, this is what I used and it took about 40 minutes). Allow to cool for at least a half an hour or as long as your will power holds out. 

This is the perfect coffee cake to serve warm for breakfast or as an afternoon treat with a cup of tea. My mother would make this as soon as blueberries came into season each year. The smell brings me back to those summer Sunday's at home with my family.  

Strawberry Rhubarb Pie

So I'm sitting in my apartment and it is Day 1 of a three day detox juice cleanse, compliments of Dr. Oz. Let me tell you, it.is.not.easy! I'm hungry and I'm day dreaming of real food. Now to be honest this is a pretty hefty cleanse. It consists of four substantial smoothies chock full of veggies, fruits, and healthy fats. But for me this is an extreme decrease in my normal caloric intake. I mean I work out for a living, so I eat a substantial amount during the week. What do I decide to do in my light headed, slightly crazed state? I blog about the most amazing pie I've ever made. No seriously, I think it is the best pie I have ever baked from scratch in my entire 27 1/2 years on this planet. Thank god I had somewhere to bring it (shout out to the Crandall's for hosting yet another awesome cook out) or else I may have consumed the entire thing in one sitting!!!! As it was, I sliced myself a handsome sized piece served up with melt in your mouth vanilla ice cream. I think I'm doing this to torture myself, because the memories are making my stomach growl (it couldn't be the fact that I've only had smoothies and water all day, no definitely not).

In late spring, early summer dreaming of rhubarb is a weekly occurrence. Add strawberries into the mix and my day has been made. There is nothing better then the sweet of the strawberries and the savory of the rhubarb coming together to make something magnificent. Then add in a homemade buttermilk crust and coconut crumble, for real?! Yes, for real. I'm not sure any description of this pie will bring full justice to its outcome.

The recipe was found on one of my favorite cooking blogs Joy The Baker. Her instructions are spot on and I don't even want to try and replicate them for fear I will mess it up! Check out the recipe here: Strawberry Rhubarb Crumble Pie

I will continue to dream about strawberry and rhubarb and this heavenly pie will be what I picture. Give it a try, but only if you want something tasty and completely satisfying!

Warm Mediterranean Salad

I reached a goal this past weekend, that just a few years ago I would have thought impossible. I finished my very first half marathon! That's right 13.1 miles were left in my dust! Well, OK I wasn't really stirring up dust with my pace but I was trekking along for sure. I ran the Marine Corps Historic Half Marathon in Fredericksburg, VA. And can I tell you, I have never been so happy to see a finish line in my short racing history. It was an amazing experience, and already I am planning my next one. The long training runs were worth every minute because they helped me find that finish line. I still remember the days when a 5k seemed liked a marathon. So, needless to say eating has been on my mind all week.

This recipe started as something simple and developed into a more complex, flavorful dish as I began concocting my dinner. I've had rhubarb on my mind all week, but I just couldn't find any in the grocery stores. I've literally been dreaming of my favorite rhubarb crumble, courtesy of SmittenKitchen, and strawberry rhubarb pies from Breyermere's in Riverhead, NY. But alas, no luck. Rhubarb may have to wait until the weekend when I can scour the local farmer's market for my favorite spring gem.

So instead, I went to one of my favorite vegetables, eggplant, for my inspiration. You've seen eggplant on here before and if you've ever talked to me about one of the best dishes I've ever made, you've probably heard the deconstructed eggplant parmesan story. But I wanted to take eggplant in a different direction and since it is spring, mint popped into my head! A nice bright herb to play off the soft, velvety texture of the eggplant. Then it started to build from there. I had zucchini to bring in a firmer texture, then feta cheese for a little tang, next cumin for a little earthy kick, served over little balls of israeli couscous (a.k.a. pearl couscous). And to top of the texture building, crispy roasted chickpeas seasoned with cumin.

Hello flavor! The mint keeps a freshness to the dish and gives a light feel. 

Warm Mediterranean Salad

1 small eggplant, peeled and cubes

2 medium zucchini, cubed

1/2 medium onion, chopped

3 small garlic cloves, minced

3 tsp. ground cumin

1 Tbsp. fresh mint, minced 

1/4 cup crumbled reduced fat feta cheese 

1 Tbsp. olive oil 

1 cup israeli couscous

1 15-oz. can chickpeas (garbanzo beans)

1 tsp. cumin

Salt and pepper 

Preheat oven to 400 degrees. Drain and rinse chickpeas. Pat dry and lay flat on a cookie sheet with sides. Season with 1 tsp. cumin, salt and pepper. Roast chickpeas for 20 -25 minutes or until golden brown and crispy. In a medium saucepan, bring 1 1/2 cups water to a rolling boil. Add israeli couscous and cook for 8-10 minutes or until water is absorbed and couscous is tender. Add a tablespoon of butter and season with salt and pepper.  While the couscous is cooking, in a very large saute pan heat 1 Tbsp. olive oil. Add eggplant and zucchini, seasoning with cumin, salt and pepper and cook for about 4-5 minutes. Add the onion and continue to cook 3-4 minutes. Add the garlic and finish cooking the vegetables until tender. Add a drizzle of olive oil if the vegetables feel dry. At the very last moment, add mint and feta cheese. Add crisped chickpeas to vegetables and serve over couscous. 

I felt like a real chef creating this meal. I built flavors, textures, and presentation. While, I just do this as a hobby, I feel I am learning something new each time I create a recipe or share an experience. This blog has truly given me an outlet for my cooking journey's. I love your input and comments, so please keep them coming whether here or on facebook. Your support is truly appreciated and cherished.

Cinco de Mayo Recipe!

Days like today make me stop and thank god for everything I have been blessed with. I am a runner, or at least other people tell me I am. I started running about 4 years ago and have learned to like it, not love but like. I put my mileage in and the time to do the races I think will challenge me. Two years ago, I proudly finished the Army Ten Miler with my dad and uncle. This year, I am training for the Marine Corps Half Marathon. I never in a million years would have thought that I could finish a half marathon but with my training about half way over I know I can do it. I am confident I will put my best out there on the race course. I think about all of the runners in Boston today, the spectators, and those who lost their lives. I think of the time and effort it takes to run 26.2 miles, the dedication those runners had and the support from their friends and families in the spectator stands. And it just hits too close to home. The horror they must have felt approaching the finish line to be greeted with terror. It angers me that a good portion of those runners were not able to cross that line, were not able to complete their dream. Then I think of the wars that rage everyday in far off places. Places I can only imagine about and the terror they see day in and day out. It doesn't lessen the hurt and pain of events like today, but it puts into perspective how lucky we are to live in a country where our safety is not often feared. I will try my best to never take for granted the safety that has been bestowed upon me, and the men and women who serve everyday for me to have it. 

If you know me at all, you know tragedy has stricken my family more than once. I have become accustomed to "dealing" with death. I don't say healing because I think some wounds never heal, but I've learned to cope. Today I remember words I have said to myself often, "I will not live with regret". I am blessed to be alive and I don't ever want to take for granted each day that I am gifted. 

With all that being said, and with the need to not feel regret for today, I wanted to be productive and share a terrific recipe. Something a little less heavy hearted, and a little more uplifting. This is a must try for your Cinco de Mayo celebrations. I hope it brightens your day a little and leaves you wanting to do more with what you have. 

Blackened Fish Tacos with Mango Avocado Salsa

3 fillets Tilapia, rinsed and patted dry (mahi mahi or haddock would work as well) 

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

1/2 tsp. cumin 

1/4 tsp. nutmeg

1/4 tsp. ground mustard

2 tsp. paprika 

Mango Avocado Salsa (see recipe below) 

Corn Tortillas

Lime wedges, for serving

Combine all spices together and mix well. Sprinkle spice mixture over both sides of fish and rub vigorously into the fish. On a grill pan drizzled with olive oil (about 2 tsp.), over medium high heat, cook tilapia for 3 minutes each side or until tender (fish should easily flake when a fork is pulled over the fish). Time may need to be adjusted based on the thickness of the filets. 

Mango Avocado Salsa

1 large mango, cubed

1 medium avocado, cubed

1/2 small red onion, chopped

1 small jalapeno, minced

2 Tbsp. fresh cilantro, chopped 

1/4 cup grape tomatoes, quartered

juice from 1 lime

salt and pepper

Combine all ingredients and toss gently. 

Serve fish over corn tortillas and topped with mango avocado salsa. Add a pitcher of sangria or margaritas and a celebration it is! 

My thoughts and prayers go out to all those affected by today's events near or far. Take a minute to reflect on what you hold most dear to your heart today, then take a moment to tell someone you love them. 

Cupcakes, Krispies and S'more

It is the first really warm day of the year with temperatures reaching almost 80 degrees here in VA. With that summer is definitely on my mind and that includes fresh ingredients, glasses of white wine, and nights with my friends. I have so many great things to look forward to this coming summer including a trip to Hawaii, attending one of my best friends weddings, lots of races, and what looks to be weekends filled with good times and good friends. This weekend was a great kickoff of what's to come. Saturday night was spent playing with puppies, and grilling out with my dear friends the Crandall's. Sunday was day two of grilling this time with the Johnsons, Chomenkos, and more playing Dance Central and Fruit Ninja! I was in charge of dessert both nights and what says summer more than s'mores and oreos?! Saturday featured S'mores Krispie Treats and Oreo Icebox cake, while Sundays showing was Oreo stuffed cupcakes and round two of S'more Krispies. I wanted something quick and easy that wouldn't keep me in the kitchen all day. Well, I couldn't have picked better recipes because they were just that, easy. My semi-homemade skills were out in full force. Didn't quite get a picture of the S'mores Krispies but there were rave reviews, so I highly recommend giving them a try even without a sneak peek. Oh and by the way, we completely passed over spring because even the cherry blossoms refuse to come out in full bloom. It's straight ahead to summer!

S'mores Krispie Treats

1 box Golden Grahams Cereal

1 big bag Mini Marshmallows

3 Tbsp. Butter

1/4 cup mini chocolate chips divided

In a large pot over medium heat, melt butter and add marshmallows stirring constantly. In separate bowl,  combine melted marshmallow mixture, golden grahams, and 2 tbsp. mini chocolate chips. Stir until all ingredients are combined. In a 9x13 pan (make sure to spray with cooking spray) press mixture using wax paper until tightly packed. Sprinkle remaining chocolate chips over the top of mixture and press again. That's it! 

Oreo Stuffed Cupcakes

1 box Golden Butter Cake Mix (prepare as directed on box; eggs, butter and water needed)

24 Oreos 

1 can Vanilla Frosting

Sprinkles to Decorate 

In a paper lined cupcake holder, spoon out 1 Tbsp. of prepared cake batter into each cup. Top batter with one Oreo, then top Oreo with another heaping tablespoon of batter. Bake as directed on box (I found I had to cook mine 2-3 minutes less because there was less cake to bake). Allow cupcakes to cool completely on a wire rack. Decorate as you please, the more color the better! 

Tonight it is all about Turkey and Quinoa Stuffed Peppers....post coming soon! Have a recipe you want to share? Comment below and I'll give it a try, posting my results! Tell your friends to stop by my blog, I'm trying to reach my 3,000 visit by May 31. Do you think I can do it? 

Greek Style Chicken Burgers

As I sit here writing this post, I am simultaneously stuffing my face with the product of the recipe to be shared. Seriously, I couldn't even wait to finish my dinner before writing this post. It's that good. I was wandering the grocery store aisles today and had an intense craving for chicken burgers. Which is kind of weird since last week I made a kickin' buffalo style chicken burger. Think buffalo chicken wing meets burger with some blue cheese dressing slathered on top. So you would assume my craving would be satisfied right? Wrong! So into my cart went ground chicken, and some nice crusty rolls. You're probably thinking, really that's it? I know...but my inspiration only went so far. After getting home, I rummaged through my fridge to find tzatziki sauce, feta cheese, a red onion and spinach. My buffalo chicken burgers were a product of my Rachel Ray 365 No Repeats cookbook, and looking at my ingredients I vaguely remembered seeing a spanikopita burger listed in the very same cookbook. So there lies the rest of my inspiration. I adapted the recipe based on what I had on hand (I am trying to cut back on grocery bills, so the less waste the better!). The end result is a keeper my friends, I say a keeper!

READY! 

Greek Style Chicken Burgers (makes 4 large burgers)
1 lb. ground chicken
2 garlic cloves, minced
1 red onion, finely diced
2 cups fresh spinach
2 Tbsp. olive oil, divided
1/4 cup crumbled reduced fat feta cheese
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/4 tsp. paprika
a dash of ground mustard
a dash of poultry seasoning
salt and pepper
4 crusty rolls
Toppings:
Tzatziki sauce
sliced tomato
sliced raw red onion
spinach

In a saute pan, heat 1 Tbsp. olive oil. Add onion and garlic and stir. Season with a little salt and pepper. Cook for about 3 minutes or until softened. Add spinach and cook until wilted, then remove from heat. In a bowl combine chicken, oregano, onion powder, paprika, ground mustard, poultry seasoning, and a pinch of salt and pepper. Add the spinach mixture and feta cheese to chicken using hands to combine completely. Divide into 4 chicken burger patties. In the same pan you used to cook the spinach heat remaining olive oil and cook burgers for 6 minutes on each side or until cooked through.

SET! 

Toast buns cut side down on a saute pan until golden. To assemble, spread tzatziki sauce on the bottom bun, then top with burger. Arrange spinach, tomato, and raw red onion on top bun. I suggest cutting this baby in half because it is one delicious mess of a burger.

ENJOY! 

Potato Leek Soup and Double Turkey Ranch Panini

Long weekends make me happy! And long weekends that include a visit from one of my closest girlfriends makes it that much better. My dear friend, Jen, came down from good ol' New York for the holiday weekend. We spent our time shopping, drinking cocktails, talking the night away, singing along to our favorite broadway tunes and watching chick flicks. Nothing could have been more perfect for the blustery winter days we had. 

I promised her I would cook for her, since she frequents this here blog and sees my creations from afar. So Saturday we had some time after a morning of shopping and I wanted to throw together a warming lunch that would hold us over until our dinner out later that evening. Looking back on my childhood, I remember eating grilled cheese sandwiches and new england clam chowder for our weekend lunches. It was the perfect mid day meal to fuel us for the cold weather. In keeping with the soup and sandwich tradition, I decided to cook Jen my grandma's potato leek soup and my version of a double turkey ranch panini. The soup is a recipe handed down to me and is a staple in the Goldsmith kitchen. It is so quick and easy I'm not sure why it is not made more often. The double turkey panini pairs the spicy kick of monterey jack cheese with sweet maple turkey bacon, oven roasted turkey breast, spinach, tomato and a cooling light ranch to bring it all together. 

Potato Leek Soup (Serves 4 small portions or 2 large)

2 medium russet potatoes, peeled and cubed into like sized pieces 

2 medium leeks, trimmed, rinsed, and chopped 

4 cups water

2 small chicken bouillon cubes

1/4-1/2 cup half and half

2 Tbsp. butter

Salt and Pepper to taste

chives (optional garnish) 

In a large pot, add potatoes, leeks, and water. Cover the pot and bring to a boil. Continue to cook until potatoes are tender and a fork can easily break apart the pieces (about 10-15 minutes). Once the potatoes are tender, ladle the majority of the water out of the pot and set aside in a separate bowl. Using an immersion blender, blend the potatoes and leek. Add back the reserved water one ladle at a time as needed to create the consistency you like. I usually put 2 ladle fulls back in. Once completely blended, add bouillon cubes, butter, and the half and half giving it a few more pulses with the blender. The soup should have a velvety smooth texture. 

Double Turkey Panini's (Makes 2 panini's)

4 slices light whole wheat bread

4 slices maple turkey bacon, pre-cooked on skillet

4 slices oven roasted deli turkey breast 

2 slices monterey jack cheese 

3/4 cup raw spinach

1 roma tomato, sliced

2 Tbsp. light ranch dressing

2 Tbsp. softened butter

To assemble sandwiches, butter bread on one side. Place bread butter side down on a panini press or grill pan over medium high heat. Layer with cheese, 2 slices of turkey, tomatoes, 2 slices turkey bacon, spinach, top with ranch and second slice of bread. Cook on one side for about 4 minutes then flip cooking for an additional 2 minutes. Flip two or three more times or as needed until outside is crispy and cheese is melted (this will help flatten the sandwich for the thin panini style). 

The lunch fueled us through to dinner out at Fuego in Clarendon and a night of playing pool at Whitlow's. I cooked Jen up a few more creations, including these French Toast Bites, and a spicy pineapple and shrimp fried rice, just to make sure she didn't go home disappointed. It was great to share my cooking creations with one of my favorite people! So who's next to visit? :) 

Jalapeno and Beer Queso Dip

I have a thing for beer, like really good beer. I enjoy an array of artisan beers and you will never see a Miller Lite in my fridge. Not to say I don't indulge in a cold Bud Light on a hot summer's day, but I've just always preferred a darker, richer tasting beer. If you know me, I usually order a Guinness when out and about. As Superbowl approached, my girl Sarah and I were brainstorming a delicious menu splitting the cooking down the middle. She came up with baked "fried" pickles, yummo! I immediately thought of these, Soft-Pretzels , that I've made many a times. As it has been a hot minute since my last post I wanted to create something super special to accompany these heavenly treats. Queue cheese dip! Not just any cheese dip but a jalapeno queso dip that is simmered with Shiner Bock Farmer's Ale. Hello, did I just drool! I mean really what could pair better with the football game of the season than cheese, beer, and jalapenos all melted into an ooey gooey dip.

Jalapeno and Beer Queso Dip (Servings--A Lot!)
1 Tbsp. Butter
2 medium fresh jalapenos, diced with seeds and ribs removed (for more heat do not remove seeds)
1/4 cup diced red bell pepper
1 Tbsp. flour
8 oz. pepper jack cheese, shredded
8 oz. white american cheese
1/2 cup cream  (half and half or 2% milk would work too)
6 oz. beer of your choice (something strong in flavor pairs best with the cheese and jalapeno)
Salt and Pepper to taste

In a large saucepan over medium heat, melt butter adding jalapenos and bell pepper. Saute until soft about 2 minutes. Add flour and stir to create a roux. Slowly add 1/4 cup of cream and stir. Add pepper jack and american cheeses stirring constantly allowing cheese to melt. Add in remaining cream and stir. To finish add beer and simmer for another 5-10 minutes allowing flavors to meld. Serve piping hot with your favorite pretzels, chips, or toasted bread.

Needless to say, this did not go to waste. We enjoyed the pickles, pretzels and dips, franks in a blanket, buffalo chicken dip, and boston creme cupcakes (Seen in this post: It's Fried Chicken Ya'll). Superbowl was a big success. Fun times with great friends!

Grilled Halloumi You Say?

OK, I love breakfast I really do. I eat it not only in the morning but it's seen on my table fairly often at dinner time. That being said this blog has filled up with savory, sweet, and just dang tasty breakfast treats. But the point of this blog was never to expand my breakfast horizons. I've always felt that my breakfast has never lacked creativity. Rather, this blog was as a platform for me to try things that I might not feel comfortable with or 100% sure I will love.  So with that in mind, I took something I constantly crave, halloumi cheese, and I paired it with a spiced couscous that I wasn't exactly sure I would love or for that matter like. I originally found this recipe : Grilled Halloumi with spiced couscous. I tweaked it only slightly based on what was in my trusty pantry.

Halloumi is a mixed milk cheese that usually includes goat and sheep's milk and sometimes cow's milk. It has a thick, chewy texture with a salty bite. Halloumi has an extremely high melting point which makes it ideal for grilling, frying, etc. because it will keep it's shape and hold up to the high heat. The first time I enjoyed this scrumptious cheese was in Astoria, NY where Greek culture abounds. Astoria is home not only to my sister but some of the best friends this girl could ask for, so it is one place I frequent regularly. You can't find halloumi just anywhere, but if you have a specialty cheese shop I'm sure you can scrounge some up. Halloumi is seen mostly in Greek, Turkish, and Lebanese cuisines. So the next time your craving a Turkish flat bread look for one topped with halloumi it will not disappoint. 

The spiced couscous added a nice depth to the saltiness of the halloumi with the tomato, lemon and cilantro adding a certain brightness. If you don't care for cilantro, Italian parsley is always a great substitution and would pair well with the other ingredients here. The steamed cauliflower which I find to be an under utilized vegetable gives a meatiness and filling aspect to the dish. Doing meatless Monday's? Try this, you never know you may just like it! 

Grilled Halloumi with Cauliflower, Tomato, Cilantro and Spiced Couscous (Serves 3)

1 12 oz. log halloumi cheese

2 Tbsp. olive oil divided

1 small tomato, cut into small wedges

1 small head of cauliflower, chopped into bite sized pieces

2 Tbsp. chopped cilantro

lemon juice for garnish 

3/4 cup plain couscous

1 cup water

1 cube vegetable bouillon

1/2 tsp. cinnamon

1/2 tsp. coriander

1/2 tsp. cumin seeds, crushed in a mortar and pestle 

Salt and Pepper 

In a medium saucepan bring 1/2 cup water to a rolling simmer, add cauliflower and cover. Cook for 5-8 minutes or until cauliflower is steamed and tender. While the cauliflower is steaming, in a a small saucepan combine 3/4 cup water, vegetable bouillon, cinnamon, coriander, cumin, 1 tbsp. olive oil and bring to a boil. Add couscous, turn heat off and remove pan from heat. Stir couscous, cover and set aside for 5 minutes then fluff with a fork. Drain cauliflower and set aside. Cut halloumi into 6-8 slices of 1/2 inch think slices drizzle with olive oil on each side. On a hot grill pan cook halloumi for 2 minutes on each side or until golden brown grill marks appear. In a large bowl, combine cauliflower, tomatoes, spiced couscous, chopped cilantro. Serve grilled halloumi over the couscous and vegetables, garnish with a healthy squeeze of lemon juice, and season with salt and pepper as necessary.