Happy New Year..Shake, Shake, Shake!

So I'm a little late to the game here, but Happy New Year! Is it just me, or are you really excited for 2014? I have this wonderful feeling that 2014 will be filled with adventures, new realizations of who I am, and a year of friendship, happiness and fun. Wow, do I sound optimistic! I have been thinking about my goals and aspirations for this year. What do I want to accomplish? Who do I want to be? As I near the age of 30 I am constantly trying to understand if I have become the woman I had always imagined I would be. Am I kind? Am I caring? Am I the type of friend that would drop everything in a minute to be with a friend in need? Am I spontaneous? Am I a good example for others? Do I make a difference in this world if even on the smallest scale? If I were to look back on my life would I have any regrets? These are the questions that keep me up at night, plus a thousand more! And honestly, I don't think I can answer these questions every day with a true yes. But there are other days where I can say for sure I am happy with the person I have morphed into over these 28 years on earth. That being said, I want this year to be a fresh start, a fresh outlook, a fresh everything.

Happy Days wine tasting in Loudon County

My good friend Kristen sent me a link a little over two weeks ago. It was a 100 day challenge. And she challenged me to join in on the fun. The purpose is to take a picture each day for 100 days of something that has made you happy. How great is that?!! You can check it out here: 100happydays

A good book definitely makes me happy: Reconstructing Amelia by Kimberly McCreight! 

I am on Day 17, and it has made me appreciate the small things in my life that really make me happy. The challenge has made me look forward to finding that perfect picture to capture my feeling of joy. It has had a truly positive affect on my mood. It isn't a competition about who can get the best picture or who is the happiest person in the world. It is about being thankful for what we do have and keeping the focus on positive instead of the negative. They say that 71% of people fail at completing the 100 days. This girl, hopefully, will not be one of them.

And this mornings sunrise gave life to this good morning shake! 

Speaking of happy, this good morning shake definitely amps the happy! It is fruity, nutritious, satisfying, and so so easy. The perfect way to start the day. It's packed with electrolytes from the coconut water, heart healthy omega-3 fatty acids from the flaxseed, vitamin C, potassium, vitamin B6, and manganese from the fruits! It only comes in at about 150 calories, so pair it with a slice of whole grain bread slathered with almond butter and you have a complete and delicious breakfast.

Mixed Fruit Good Morning Shake Shake Shake
1 small ripe banana (I like using really ripe almost brown bananas for lots of flavor!)
1/2 cup frozen mango chunks
3-4 small frozen strawberries
Handful of fresh blackberries (you can totally use frozen)
2 Tbsp. ground golden flaxseed
1/2 cup-3/4 cup Coconut Water (depending on how thick you like your shakes)
juice from half a large lemon

Blend all ingredients together with an immersion blender or regular blender. Enjoy with your favorite straw!

Here is to a happy 2014! Can't wait to share more delicious recipes with you all. Love to all!

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 :)