Falafel

Earth Day is just around the corner… and I can’t think of anything more that represents

the flavors of the earth more than Falafel. 

If you’ve never tried it or heard of it before, let me tell you this… it’s so delicious  you’ll wonder how you’ve gone so long with out ever eating them! 

It’s a fantastic balance of flavors from the  chick peas, cumin, coriander, cayenne… truly Mediterranean tastes, but really earthy.

We aren’t big fryers in our house… but this is one fried dish that’s the exception.  It’s healthy, it’s hearty and it’s a relatively inexpensive meal…and it’s not as hard as you think.  I know there are some powdered mixes out there, but just give this one a try.  I promise you’ll be patting yourself on the back at how proud you’ll be over making them!

Falafel in a Pita

      1 (15 ounce) can chickpeas (garbanzo beans), drained (if you can find    dried  ones and rehydrate them in 2 cups of water, even better!

                  1 onion, chopped

         1/2 cup fresh parsley

         2 cloves garlic, chopped

         1 egg

         2 teaspoons ground cumin

         1 teaspoon ground coriander

         1 teaspoon salt

         1 dash pepper

         1 pinch cayenne pepper

         1 teaspoon lemon juice

         1 teaspoon baking powder

         1 tablespoon olive oil

         1 cup dry bread crumbs

         oil for frying

       

      Tahini Sauce…

1/2 cup Tahini paste

1/2 lemon juice

1 teaspoon olive oil

         Shredded Romaine Lettuce

         Chopped Tomatoes

         Onions…(optional)

In a large bowl mash chickpeas until thick and pasty; or place in a blender on coarse… don’t make it too thin. Remove from blender and place in a bowl… then process onion, parsley and garlic until smooth. Stir into mashed chickpeas. (I like to do mash the chickpeas by hand with a masher… hand for the record, I think it gives a better consistency but if you must use a blender.)

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together- don’t make it too dry as the falafel will then be to dense and not cook well.  Add more or less bread crumbs, as needed.

Form 8 balls with two spoons…(a little larger than a ping pong ball size) or use an ice cream scooper… there are also special falafel scoopers that you can find in some specialty gourmet food stores. 

Heat oil in a large skillet over medium-high heat. (enough to cover patties) Fry patties in hot oil until brown on both sides- approx 3-5 minutes.

Remove & drain on a paper towel.

Serve immediately while hot.

Cut Pita bread in half… add lettuce, tomatoes, onion… split a falafel ball in two and place inside and top with Tahini sauce.

**sidenote**

I sometimes even like to mix a little yogurt, fresh dill & cucumbers together and use that as a topping…

Lemon Chicken Zsaziki Gyros

Lemon Chicken Zsaziki

http://www.facebook.com/album.php?fbid=10150181675261096&id=127598116095&aid=349396

Lobster Rolls

I'm addicted.  I love them. They're delicious. They're my favorite.  I think I could eat them for breakfast, lunch & dinner.  I do not lie about this.  Lobster Rolls are what I like to think of as sweet little sandwiches, where the roll just wraps it's self around sweet pieces of lobster meat and gives it a big hug. 

I will not keep you waiting anymore!  

Lobster Rolls

2 or 3  1 ½ lb. live Maine Lobsters

1 onion cut in half

½ cup dry white wine

Fresh thyme

Coarse Salt

Fill a very large pot with water and add the wine, onion & thyme to a rapid boil.  Add the salt.  Then add the live Lobsters (head first) and cover the pot.  Now walk away and say a little thank you to the lobsters and come back in 11-13 minutes… and it’ll all be over.  Remove the lobsters and set aside and allow to cool for about 15-20 minutes. (SEE BELOW FOR ADDITIONAL HOW TO'S FOR COOKING THE LOBSTER) 

Then you can get crackin’! Remove all of the lobster meat.  Start with the tail, twist it off the body and then using kitchen shears, cut on the inside of the tail all the way down the middle… the tail meat should come out fairly easily.   Then using a mallet, crack the claws and pull out the claw meat.  Using the kitchen shears again, cut the knuckle on the claw- it’s got the sweetest part of lobster meat in it!  Cut all of the meat into a large dice. Don’t cut them too small! 

Reserve in a bowl, put in the fridge. 

½ cup lowfat mayo- or you can make your own- (egg yolks, lemon juice, oil & a smidge of Dijon) 

½ lemon juiced

1 tsp. fresh thyme minced

2 celery stalks diced

2 green scallion or onions sliced thinly

½ tsp. Dijon mustard

½ stick melted butter (optional… but oh so good!!!)

1 tsp. Paprika

Mix all the ingredients, except the butter and paprika, in the bowl with the lobster meat.  Add salt & pepper to taste.

4 Hot Dog Buns

Brush the hot dog buns with the melted butter.  Put face side down on a grill or a skillet and allow to turn golden brown.

Layer with Ice Berg lettuce and the Lobster Salad mixture.  Sprinkle some paprika on top! And if ya got a little bit of that extra butter left... a little drizzle of that wouldn't hurt either on top! 

OH EM GEE GOODNESS!!!!  

**If you're a bit squeemish about boiling your own lobster- when at the market or fish monger- you can ask them to steam them for you- most of the time they will!  If you can do it on your own... here's a pretty detailed guide on how to. 

**How to Boil a Lobster**

• Boil enough water to cover the lobsters in a large pot.
• Add the lobsters head first carefully into the water then partially cover the pot.
• When the water comes back to the boil reduce the heat to a low boil and begin timing.
• How long to boil a lobster:   Boil for 10 minutes for the first pound, then add three minutes for each additional half pound. So a one and a half pound lobster will be cooked in 13 minutes, a 2 pound lobster will be cooked in 16 minutes. Multiple lobsters can be cooked in a pot with this timing – just make sure your water comes back to the boil before starting the clock.
• Remove the cover entirely when the water begins to foam up to avoid spilling over.
• When cooked the lobsters will be bright red.
• Drain the lobsters carefully and let cool until they can be handled.
  
  
  Special Note:  It might be tempting to grabbed the pre-cooked whole lobsters you see in the seafood case, but don't do it!!!  If the lobsters were not alive when they were cooked, the meat will be very off-tasting and mushy. There is an enzyme that's released by  lobsters when they die and any delay in cooking them will result in a very gross tasting lobster.  Some stores will fish any dead lobsters from their tanks (it happens…) and cook them to avoid throwing them away. If you are not absolutely sure buy one that’s live and kicking!

Artichoke Hearts Sun Dried Tomatoes Buffalo Mozzarella & Basil Pasta

The Pasta....

1 can of quartered artichoke hearts, drained

2 tbs. chopped sun dried tomatoes or 1 large tomato diced

Buffalo Mozzarella drained and cut into 1 inch pieces 

1 clove of garlic sliced paper thin

1-2 tbs. olive oil

1 tbs. fresh basil chopped

1/2 tsp. red pepper flakes (optional) 

salt & pepper to taste

1 lb of spaghetti, fussilli, bow tie, linguine, fettucini, or any kind of pasta that you really like cooked al dente.

The Chicken... 

4 Boneless, Skinless Chicken Breasts

1 clove of garlic minced

1-2 tsp. olive oil

fresh basil & oregano chopped

1 tbs. balsamic vinegar

salt & pepper

red pepper flakes (optional)

salt & pepper

Combine all ingredients in a large zip lock bag or tupperware and allow to marinate for at least 5 minutes.  Spray a pan with some non stick spray and cook on each side (depending on thickness) for at least 5-7 minutes.  Set aside. 

In a large saute pan add olive oil, artichoke hearts and garlic & saute for a few minutes.  Add tomatoes & garlic and cook for a few more minutes.  Add al dente pasta and all seasonings & herbs.  Give a through toss & then add the mozzarella.  

Slice chicken breast on a diagonal and place a top the pasta.... sprinkle a bit more of basil on top and drizzle with a bit more olive oil.

Chicken & Lemon Potatoes

 Chicken & Lemon Potatoes

 Chicken & Lemon Potatoes

Potatoes:

6 Medium Yellow Potatoes Quartered

1 teaspoon salt

¼ teaspoon pepper (or to taste)

1 teaspoon garlic salt

2 teaspoon oregano

½ cup lemon juice

Chicken:

1 whole chicken quartered

¾ tsp. salt

¼ tsp. pepper

1 teaspoon oregano

¾ garlic salt

2 tabespoons. butter melted

1/4 cup lemon juice

Peel & quarter the potatoes. Place in bowl and combine with all ingredients. Let marinate, mixing it every so often so that potatoes do not discolor or turn brown.

Combine all of your dry seasonings together in a bowl and rub all over both sides of your chicken pieces.

Place chicken, skin side up, in roasting pan and drizzle butter and lemon juice over the top. Add potatoes all around the sides of the chicken, juices included. Roast,uncovered, in preheated, 395 degree oven for 45 min to 1 hour.

**sidenotes**

Make a quick greek salad on the side and this is a perfect meal for any night of the week!

Greek Salad

2 -3 Large Diced Tomatoes

1 Large Diced Red Onion

2 Large Diced Cucumbers

1 Small Diced Green Bell Pepper

1 cup Diced Feta Cheese

1/4 cup Kalamata Olives

1 teaspoon Dried Oregano

1/3 cup lemon juice

1/3 cup Olive Oil

salt & pepper to taste

Combine all ingredients in a bowl, toss & enjoy!

Love Love Love me some Chocolate Dipped Strawberries!

Love Love Love

Valentine’s Day… I’m gonna get cliché on all of you right now… and 3…2…1… CHOCOLATE DIPPED STRAWBERRIES!!!!

1 package milk chocolate chips or white chocolate chips

1 pound strawberries with stems- about 20

Wash & dry the strawberries very well.

Melt the Chocolate Chips in a heatproof bowl.  Fill a small saucepan with a  cup of water and bring it to a boil… place the heatproof bowl on top of it and turn off the heat.  Allow to sit on top of the hot water until all the chocolate melts.

To make your life even easier, you can put it in the microwave on half power for 30 second intervals and  melt the chocolate until melted.  (Should take about 2 minutes)

Once it’s melted, dip each strawberry in the chocolate and lift and twist it allowing any excess chocolate to drip off.  Place dipped strawberry on a  cookie sheet that has been lined with parchment or wax paper.  Place in the refrigerator for about 40 minutes before it sets.

Happy Valentine’s Day my friends! May it be filled with lots of  LOVE & CHOCOLATE!!!!!

Football Sunday Buffalo Wings

When football season is going on in our house this is a staple!  This recipe has been tweaked and turned and well, let's just say I've done all the wing work for you!  TOUCHDOWN!!!! 

So easy to make and always a favorite! 

Buffalo Style Chicken Wings

24 chicken wings & drumettes

1 stick of butter

1/2 cup of your favorite hot sauce (I use Crystal) 

1/4 tsp. garlic powder 

1/4 tsp. paprika

1 tsp. salt

2 cups canola or vegetable oil

Heat the oil over high heat in a deep skillet or deep-fat fryer  (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp.  When done, remove them to drain on paper towels and cook the remaining wings.  

Melt the butter and then incorporate the rest of the ingredients.  Pour into a bowl large enough to hold all of the chicken and give it a toss to coat throughly.

Serve with blue cheese dressing or ranch with some fresh cut celery and carrots! (those are the veggies that justify eating them!) 

Buffalo Wing Goodness!!!! 

It's Tuesday... Taco Tuesday that is!

This recipe can be applied to either Tacos or Taco Salad, it all depends on how creative you wanna get... at the end of the day though, it's fast, it's relatively healthy and it's good!   

 I use ground turkey meat for my tacos just to cut down on the fat... you can use ground beef or even ground chicken... it's all muy rico if you ask me! 

And lastly... making tacos does not necessarily mean that you brown some meat and throw a package of sodium filled pre-made taco seasoning mix all over it... you can make a great seasoning blend/mix with the ingredients that I am SURE are already in your kitchen or use fresh ingredients and throw them in a blender... give it a try!!!

Taco Salad

1 lb. Ground Beef (Turkey or Chicken) 

1 Small Onion Finely Diced

Now there are a couple variations on this dish... you can go either way! 

The first is for the seasoning... 

Combine in a bowl: 

1 tsp. salt

1 tsp. Chili Powder

1/2 tsp. Cayenne Pepper

1/2 tsp. Ground Cumin

1 tsp. Onion Powder

1 tsp. Paprika

1 tsp. Garlic Powder 

1/2 tsp. Ground Coriander

1 tsp. Tomato paste

The second seasoning mix uses fresh ingredients... 

Grab the old blender and jut throw in: 

1 Onion

1 Small Tomato

1/2 Jalapeno (seeds removed) 

2 Garlic Cloves

1 Heaping Spoonful of Chili Powder

A drizzle of Olive Oil

Brown your meat in a frying pan and add your seasonings... 

Shred some iceberg lettuce, dice an avocado, chop a tomato, get out your shredded cheese and some sour cream and top with a black olive. 

Baked Chicken Casserole with Spanish Rice & Black Beans

Sunday nights are generally a night where I am just pretty tired from an active weekend with the family and don't like to spend too much time in the kitchen.  

I found this recipe a while back in Southern Living magazine and forgot about it till I opened it up this afternoon and was reminded just how easy Sunday night dinners can actually be... and just cause it's easy and you get a little help, doesn't necessarily mean it's not equally as delicious! 

Baked Chicken Casserole with Spanish Rice & Black Beans

1 Cup White Rice

2 Cups Chicken Broth

1 cup chopped onion

1/2 green bell pepper diced small

1/2 red bell pepper diced small

1 clove garlic minced

4 Boneless Skinless Chicken Breasts

1 large can black beans, rinsed and drained

1 small can diced tomatoes

1 small can diced chiles 

1/2 Cup Cheddar Cheese

1/2 Cup Monterey Jack 

1 small can sliced black olives

3 or 4 scallions or green onions chopped

2 tbs. olive oil

Salt & Pepper

Preheat oven to 350 degrees.  

In a saute pan with the olive oil, saute the onion, bell peppers & garlic. Add Chicken and allow to brown on either side.  Remove. Set aside. 

In a large oven safe casserole dish add your rice & tomatoes, onion, bell peppers & garlic, chicken broth, chiles, salt & pepper.  Arrange chicken breasts on top.  Cover with foil and cook in the oven for 20 minutes.  Remove from the oven and pour the beans on top, sprinkle with the cheese, scallions and olives.  Cook uncovered in the oven for another 15 minutes. 

Super easy! Super delicious! 

**adapted from Southern Living Magazine Recipe**

Viva Oliva...Viva Balsamic... Viva Portabella!!! Marinated Grilled Portabella Mushrooms

Who doesn't love Olive Oil... and who doesn't love Balsamic Vinegar.... and who doesn't love them more when they have wonderful herbs & flavors infused into them. 


I was shopping this past week in town and I came across this store that I had never seen before... I went inside, and they told me they were open for about a month or so... and well, I fell in love in this store!    What kind of store is this you ask?  An Olive Oil and Balsamic Vinegar store! Viva Oliva to be exact...  This company infuses different flavors into these wonderfully delicious on their own anyways ingredients.  

They had Lavender, Pomegranate & Tangerine Balsamic... Persian Lime, Herbes de Provence, Truffle & Lemon Olive Oil... I sampled quite a few of them to say the least and they were all divine.  They have combos that are made up for you already... and you guys know me by now, I don't advertise for anyone that I don't absolutely love and think they have a stellar product... these people made an incredible product!  QUALITY infused balsamic & olive oil! 


They would seriously make delicious salad dressings and add to just about any dish you'll cook with them.   


So I picked out the Lavender Balsamic and Persian Lime Olive Oil... and I came across these beautiful Portabella Mushrooms yesterday in the market... I marinated the two together with a little freshly macerated garlic, salt & pepper... and then threw them on the grill... OH MY!  It was divine.   It had so much flavor and you could really pick up the mild aroma of the Lavender and the sweet tang of the Persian Lime...it was a match made in heaven. 

I have one leftover today and I'm going to make a sandwich with some fresh arugula, buffalla mozzarella & fire roasted red bell peppers... that mushroom is going to be the perfect addition!  


To order some of these Oils & Balsamic Vinegars... check them out.  They have a page that's dedicated to all of the incredible flavors they have and the insanely delicious combos you can make!  These would make awesome gifts too... just sayin'! :-)  Check em out!  http://www.vivaoliva.com/

BBQ Ranch Tenderloin Lettuce Wraps

BBQ Ranch Tenderloin Wrap

1 Pork Tenderloin marinated in your favorite BBQ Sauce

1 Avocado diced

1 Cucumber diced

1 Tomato diced

1/2 Red Onion diced

1/4 c. Corn

Chopped Cilantro (optional)

2 TBS. Ranch Dressing

Romaine Lettuce, Butter Lettuce...Iceberg... any leafy lettuce.

Grill your tenderloin to sear on either side... I used my indoor stovetop grill. 

Remove and place in the oven on 400 until the internal temp reaches 150 degrees. (probably about 20 minutes)  Allow to sit for a few minutes when you remove it from the oven.  Cut into 1 inch thick slices. 

In a bowl, combine avocado, cucumber, tomato, onion & ranch dressing... 

Wash, clean & pat dry your lettuce leaves.... and begin layering.  

Place the bbq pork on the leaf, followed by the avocado salad mixture, a little chopped fresh cilantro and then a spoonful of corn.   SO YUM!