My Own Awesome Gazpacho for Dipping

This recipe is my very own. I wanted a cross between bruschetta and gazpacho, but thicker and richer so you can dip your bread into it.  Part is cooked, and part is left raw.  You will need a food processor as the chunks are very small.  There are a lot of ingredients, but the final result is so delicious. I brought it to a get-together and everyone loved it!

Ingredients

1 red onion, chopped and divided in half
4 cloves of garlic, chopped small and divided in half
2 medium red bell peppers, chopped and divided in half
1 jalapeno pepper, seeded and chopped fine
Extra virgin olive oil
1 14 oz. can Glen Muir Fire Roasted Diced Tomatoes
1 14 oz. can Glen Muir Fire Roasted Crush Tomatoes
1 14 oz. can tomato sauce
1 tsp. dried oregano
1 tsp. ground cumin, toasted
Rind of parmesan or romano cheese, or a 1-inch piece
5 ripe, but firm plum tomatoes, diced and divided in half
1 English cucumber, ends removed, cut in half, seeded & chopped
1/4 c olive oil
1/4 c sherry or balsamic vinegar
1 1/2 T Worcestershire Sauce
Sriracha to taste
Salt and Pepper to taste
Basil Chiffonade for garnish

In a dutch oven over medium heat, saute 1/2 the onion, 1/2 the bell peppers, the entire jalapeno pepper & 1/2 the garlic in 2 T olive oil 4-5 minutes. Add the cumin & oregano and continue to cook for another 2 minutes. Dump in the canned tomatoes, tomato sauce and 1/2 of the diced fresh plum tomatoes. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes. Add the parmesan rind and continue cooking for another 20 minutes. Remove from heat and remove the cheese rind.  Add olive oil, vinegar, Worcestershire, Sriracha and salt & pepper. Stir until blended.  Test for taste. Adjust condiments as needed. Do not skimp on the salt. Set aside to cool to room temperature.

In the food processor pulse the remaining onion, pepper, garlic, plum tomatoes & cucumber until small. Do not puree. Remove from bowl of processor and set aside.

Once the tomato mixture is cool, add it to the bowl of the food processor and process until desired consistency.  Remove to a bowl and add the onion, pepper & tomato mixture.  Chiffonade the basil and sprinkle on top.  Drizzle with more olive oil just before serving.  Serve with baguette slices or any crusty bread.

To create basil chiffonade, take several fresh basil leaves on layer them on top of each other.  Roll up from the long side and slice with a sharp knife from the point of the roll all the way to the opposite end. You will end up with strips of basil.

Mangia!

Tres Leches Cake with Strawberries & Whipped Cream

Ingredients

1 1/2 c all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
4 large eggs, room temperature
1 c plus 5 T granulated sugar
2 tsp pure vanilla extract
1/2 c whole milk
1 1/4 c heavy cream
1 12-oz. can evaporated milk
1 14-oz. can sweetened condensed milk
1/2 tsp pure almond extract
Seeds scraped from 1 vanilla bean
8 cups sliced, fresh strawberries
Whipped Cream

Preheat oven to 350*. Butter a 9 x 13 baking pan.
Sift flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (very important) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.

In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight.

To serve, toss the strawberries with 5 tablespoons of granulated sugar (optional). Cut the cake into squares, and place on dessert plates. Surround the cake with the strawberries, put a dollop of cream on top, and serve!

Recipe adapted from The Ina Garten 'make it ahead' cookbook.

Roasted Parmesan Kale Chips

Light, healthy, tasty and so easy to make.

Ingredients

3 large bunches of fresh kale, ribs removed
1 cup freshly grated parmesan cheese
Extra Virgin olive oil
Kosher salt
Ground pepper

Preheat oven to 400*. Line 2 large sheet pans with parchment paper.  Divide prepared kale among the 2 pans. Drizzle with olive oil and sprinkle with salt & pepper.  Roast for 20 minutes.  Remove from oven and sprinkle with grated parmesan. Return to oven for another 5-6 minutes, or until cheese is melted and lightly browned.  Cool completely before storing in an airtight container.  Kale chips will soften over time.  Best eaten when cooled.

Enjoy!

Chubby Hubby Bars

Sweet and salty, layered with peanut butter and chocolate.  Doesn't get much better than that.

Ingredients

16 oz. semi-sweet or bittersweet chocolate, chopped
3 cups salty pretzel sticks
1 cup smooth peanut butter
4 T unsalted butter
1 c sifted confectioners' sugar

Line a 9x13-inch pan with parchment paper, allowing excess to hang over the sides

Place half of the chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Pour the chocolate into an even layer in the prepared pan.

Gently place the pretzel sticks in an even layer on top of the melted chocolate. Place the pan in the refrigerator while you prepare the next layer.

Whisk together the melted butter and peanut butter, then whisk in the powdered sugar until completely smooth. Spread in an even layer over top of the pretzels.

Melt the remaining half of the chocolate using the same method as in step #2. Pour the melted chocolate over the peanut butter layer and use an offset spatula to spread in an even layer. Return to the pan to the refrigerator until set, about 30 minutes. Cut into bars and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 2 weeks.

Recipe adapted from The Brown Eyed Baker.

Indulge!

No-Bake Banana Pudding

After several hours in the refrigerator, the vanilla wafers will become very soft and will blend into the cream mixture.  If you prefer the a harder cookie, replace the vanilla wafers with shortbread cookies. I used Keebler brand for this recipe.

Ingredients

4 bananas, sliced
3 cups whole milk
1 box Nilla Wafers
2 small boxes instant French Vanilla Pudding
1 8 oz. pkg. cream cheese
1 14 oz. can sweetened condensed milk
1 12 oz. container Cool Whip

Line the bottom of a 13 x 9 dish with 1/2  of cookies.  Layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. In a separate bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Ad the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate at least 4 hours or overnight.

Goat Cheese, Squash, Swiss Chard & Pancetta Tart

The photo was taken before the tart when into the oven.  I was serving this at a luncheon and
unfortunately, I totally forgot to take an after photo. Both the crust and the tart will be browned after total baking time.


Ingredients

1 refrigerated pie dough
2 T freshly grated Parmigiano-Reggiano cheese
freshly ground pepper
8 ounces soft garlic & herb goat cheese, crumbled
1/2 c heavy cream
2 tsp thyme leaves, chopped
3 eggs
1 bunch of swiss chard, rinsed well and dried with a dish towel
2 T unsalted butter
1/2 lb. pancetta, sauteed until crisp & drained on a paper towel
2 zucchini (ends trimmed, sliced lengthwise with a vegetable peeler)
2 summer squash (ends trimmed, sliced lengthwise with a vegetable peeler)
1/2 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
3 T extra virgin olive oil

Preheat oven to 350*F
Roll the dough out slightly to fit the tart pan. Place the pie dough inside the pan and press to fit along the sides. Cut off excess dough if necessary. Place in refrigerator for at least 15 minutes. Prick the dough all over with a ford.  Top with parchment paper or heavy duty foil and fill with raw beans or pie weights.  Blind bake for 10 minutes. Remove from oven, sprinkle with cheese and return to over for 5 more minutes.  Cool on rack.

Remove the leaves from the stems of the swiss chard.  Melt butter in saute pan and saute stems until tender, approximately 6 minutes. Add the leaves and saute until wilted. Remove from heat and set aside.

In the bowl of a food processor add the goat cheese, salt & pepper, and heavy cream. Process until blended.  Add the sauteed swiss chard and pulse until it's finely chopped. Stir in cooked pancetta.

Pour goat cheese mixture into cooled crust. Roll up zucchini & squash sliced into rosette shapes and place around the goat cheese. Fill in spaces with halved tomatoes.  Brush with olive oil and sprinkle with salt & pepper. Bake for 25 - 30 minutes or until knife in center comes out clean.

Recipe adapted from The Chew.

Indescribably delicious!

Frutti di Bosco Tart

Ingredients

Crust (makes 2 dough balls):

3 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) unsalted butter, cold
3/4 cup powdered sugar
1/4 cup ice water
2 eggs
1/2 teaspoon salt
1/4 teaspoon lemon zest,  OR

QUICK CRUST: 1 Sheet of Puff Pastry, thawed

Pastry Cream:

1 can coconut milk + enough whole milk to make 4 cups total
8 egg yolks
1 cup sugar
2/3-3/4 cup flour
1/2 vanilla bean, seeds scraped

Fruit Topping:

1 cup blueberries
1 cup raspberries
1 cup blackberries
powdered sugar, for dusting

Directions

1. To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)
2. Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.
3. Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
4. Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
   Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
5. Refrigerate until completely chilled.
6. For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.  Quick crust: Roll out puff pastry until it is approx. 1/2" larger than your pan. With your fingers press it on the bottom and up sides of pan and continue with #13 below.
7. Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.
8. Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.
9. Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.
10. Preheat oven to 350º F.
11. Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
12. Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.
13. Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
14. Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
15. Remove and let cool completely.
16. Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.
17. Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

Crunchy French Toast

Ingredients

3 whole Eggs

1/4 cup Half-and-half

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Cinnamon

1/4 cup Sugar

4 slices Cinnamon Raisin Bread (or any bread)

1 cup Panko Breadcrumbs

1 stick Salted Butter, Melted

 Softened Butter And Maple Syrup, For Serving

In a pie pan, whisk together the eggs, half-and-half, vanilla, and half the cinnamon. Set aside.

In a separate pie pan, stir together the panko breadcrumbs, sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside.

In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.

One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.

Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.

Transfer the pieces to individual plates and serve with butter and syrup. 

Recipe adapted from The Pioneer Woman

Delicious!

Pink Lemonade Thumbprint Cookies

Ingredients

1 1/2 C all-purpose flour
2 c confectioners' sugar, plus more for dusting
1 tsp coarse salt
2 sticks unsalted butter, room temperature
2 Tbsp finely grated lemon zest, plus 1/4 C fresh lemon juice
2 raspberries, forced thru a strainer to remove seeds

Preheat oven to 325*. Whisk together flour, 1/2 cup confectioners' sugar and salt in a bowl. In a large bowl, beat butter with 1/4 c confectioners' sugar, zest, and 2 Tbsp lemon juice on medium speed until pale and fluffy, about 3 minutes. Beat in flour mixture on low speed.

Roll dough into 1-inch balls. Transfer to parchment-lined baking sheets, 2 inches apart. Freeze 10 minutes.

Bake 10 minutes. Remove sheets one at a time and press the end of a wooden spoon handle into center of each ball to indent. Continue to bake until golden on bottoms, 16 to 18 minutes more. Let cool completely on sheets on wire racks.

Whisk together remaining 1-1/4 cups confectioners' sugar and 2 tbsp lemon juice with strained raspberries in a bowl. Dust cookies with sugar, spoon glaze into indents, and let set, 10 minutes. Cookies can be stored in a single layer at room temperature up to 1 week.

Recipe taken from MarthaStewart.com

Enjoy!