Honey Citrus Salad

Often Lo (2) and I will stroll through the Farmers' Market in the mornings after we get Ky (5) off to school.  Lo sits happily in her stroller sampling all the delicious food as I chat and mingle with all the friendly vendors.  One of our favorite stands has the most beautiful naval oranges and big red grapefruits!  I always scoop up more than I, or the stroller, can carry. 

One of my most popular and simplest salads that I make for lunch uses these fresh Farmers' Market ingredients. When we return home, Lo quickly crawls up her high chair and says "Owange, peeeeeeezzzz."  I do tend to leave the grapefruit off for her, unless it's a particularly sweet one, or I substitute it for a pomelo, which tends to be less bitter. 

The honey adds a sweetness without being too overwhelming and the sprinkle of turbinado sugar adds a nice crunch.  If you wish to skip the sugar, the crushed almonds still offers a wonderful crunch.

I usually tend to make a big batch of this salad, which Lo, Ky and I blissfully munch on through out the day. By the end of the day there's usually not a drop left. 

Honey Citrus Salad

Recipe Created by Epicurean Mom

Yields 4 servings 

Ingredients:

4 naval oranges, peeled and sliced
2 grapefruits, peeled and sliced
1 meyer lemon, juiced
1/2 lime, juiced
1/2 teaspoon honey
Slivered almonds, crushed
Light sprinkle of turbinado sugar *Optional*
Zest of lemon and lime, for garnish

Place orange slices on a serving platter.  Top with grapefruit and evenly pour meyer lemon and lime juice over the top. Drizzle the honey over the grapefruit and sprinkle with sugar or almonds.  Garnish with lemon and lime zest.

The salad can be made one day ahead. Once assembled, cover and refrigerate until ready to serve.

Grilled Chimichurri Shrimp Recipe

We just bought a large bag of quinoa and I needed some inspiration to use it up.  I recently saw a very enticing chimichurri skirt steak recipe by Sage Recipes that has had my mouth watering for weeks.  Emily's chimichurri skirt steak was inspiration enough to run to the store and scoop up some fresh large shrimp!  Hubby and I haven't had much seafood lately (an unfortunate aversion due to pregnancy, which was over 3 years ago!) and it was time to get my feet wet again.  

Chimichurri is a traditional Argentine sauce.  Some folks confuse the two analogous sauces,  pesto and chimichurri.  Although they are very similar, pesto is a basil based sauce with nuts, oil, garlic and more recently cheese.  Chimichurri is a parsley based sauce with garlic, red pepper flakes, vinegar and salt.  Both are fantastic and are my favorite sauces to whip up and add to grilled meats or fresh pasta. 

I'm known to sometimes overly garnish my foods with this fantastic sauce.  I would drink it if I could.  Oh wait, I have!  Really, it's that good!

My recipe has an added jalapeno kick, although it's easily adaptable.  Have fun with it and don't be shy to over garnish!  Your taste buds will thank you!

A quick favor...Circle of Moms is having Mom Foodie Blog Awards, and I'm nominated!  If you would take a second and just click the "vote" button next to my blog name. No need to sign up or create an account, just a click! I would really appreciate it! You can vote once every 24 hours :)

Thank you so much! 

http://www.circleofmoms.com/top25/Top-25-Foodie-Moms-2012?trk=t25_Top-25-Foodie-Moms-2012

To all those hard working mommas out there...

HAPPY MOTHER'S DAY! You deserve this special day! 

Grilled Chimichurri Shrimp

Recipe created by Epicurean Mom

Serves 4 

Ingredients:

1 bunch flat leaf parsley, rinsed 

5 garlic cloves

1 jalapeno, seeded and coarsely chopped

2 tablespoons fresh basil, coarsely chopped

1 1/2 tablespoons fresh thyme, coarsely chopped

1/3 cup fresh oregano, coarsely chopped

1 lime, juiced

3/4 cup olive oil

1/4 cup red wine vinegar 

1/4 teaspoon red pepper flakes

salt and pepper to taste

1lb shrimp, peeled and devined

Creme fraiche, for garnish *Optional*

Cooked quinoa 

Preparation:

Place prepared shrimp in a bowl or ziplock bag, set aside. 

Pour all ingredients, except shrimp and creme fraiche, in a food processor.  Blend until well combined. Spoon 3/4 of chimichurri into shrimp bowl, cover and refrigerate for at least 3 hours.  I recommend marinating overnight. Spoon remaining 1/4 of mixture into a small bowl, cover and refrigerate until ready to use. 

Preheat the grill on medium heat.  Skewer the shrimp or place directly on grill.  Grill until outside is pink, about 4-6 minutes., depending on shrimp size.

Plate quinoa, top with shrimp and drizzle with creme fraiche. 

Cream Cheese Deviled Eggs

Happy 'almost' Easter!! 

Do you need a last minute Easter appetizer??  Well, look no further!  

Yes, most of us have had the creamy dreamy egg appetizers that are deviled eggs!  To me they are heaven! I adore every last bite of these savory egg cups.  I've had so many different variations, and am never too impressed.  Usually they lack flavor and attitude. I do like traditional deviled eggs but everyone likes a little pizazz right every now and then, right?! 

Surely we all love food that is not particularly low fat.  Healthy foods are usually the first foods I gravitate to, but these deviled eggs are definitely my weak spot.  I find adding a little (or a lot!) of cream cheese really kicks them up a notch! You can make them extra fancy by piping the yolk into the centers and garnishing them with sliced chives and avocado.  Some of my other favorite garnishes are sun dried tomatoes, tomato, bacon, red bell peppers, or  even sauteed mushrooms.  Although the list is really endless!

I hope everyone has a very happy and safe Easter!! 

Deviled Eggs

Recipe Created by Epicurean Mom

Yields 24 deviled eggs

Ingredients:

12 eggs, hard boiled, peeled and sliced length wise

1/3 cup mayo, plus 1 tablespoon

1 teaspoon white wine vinegar

2 teaspoons dijon

1 ounce cream cheese

salt to taste 

paprika, for garnish

avocado slices, for garnish

chive slices, for garnish

Preparation:

Carefully place the hard boiled egg yolks in a medium bowl and the hard boiled egg whites on a large plate/platter.  In a medium bowl mash the yolks until mealy.  Add the mayo, white wine vinegar, dijon, salt and cream cheese.  Mix until thoroughly blended.  

Pipe (or spoon) the yolk mixture into the egg white halves.  If piping, I used 1M tip but any tip works great. Sprinkle with paprika and top with avocado and chive slices. 

Serve immediately or store until ready to serve.  

Sun Dried Tomato and Balsamic Tapenade

I don't know about you, but I just love a great tapenade!  Olive? Sun dried tomato? Artichoke? Garlic? Yes please!

Tapenade is an appetizer that is mainly based on pureed olives but can also consist of many other veggies.  My favorite being sun dried tomatoes!  It's usually served as an appetizer with bread or crackers.  

iphone picture

(Afternoon tea with the ladies) 

My girlfriends and I frequent the Biltmore in Santa Barbara.  Either for a mommys' night out, mommys' massages or for an afternoon tea.  We love to spend our time at the luxurious Four Seasons.  Maybe a stay-cation is in order?! Especially with my broken foot (see above.)

With every meal they serve the most decadent tapenade!  

Honestly, they serve one of my favorite bread spreads ever.  I sometimes lunch there just for the tasty spread!  I, of course, had to have the recipe!  Luckily the Executive Chef (Alessandro Cartumini) is extremely generous and kindly offered the recipe to me.  

Thank you Alessandro for sharing this wonderful recipe with me and my readers! 

Sun Dried Tomato and Balsamic Tapenade 
Yields around 2 cups 
Recipe adapted by Alessandro Cartumini from the Four Seasons Biltmore

Ingredients:
1/2 lb sun dried tomatoes in oil, drained
1/2 lb plum tomatoes in juice, drained
1 tablespoon garlic, roasted
1 tablespoon shallot, roasted
1/2 cup olive oil + more for drizzling
11 ounces dark balsamic vinegar (some may not like this much vinegar.  I would add just a little and taste test as you go.  You can always add more but can't take it away!)

Preparation:
Preheat the oven to 275 degrees.  Place the garlic and shallot on a baking sheet, drizzle with olive oil and slow roast until caramelized (browning.)

Pour all ingredients in a food processor, blend until thoroughly combined, about 3 minutes.  Serve immediately or store in an airtight container for up to 2 weeks in the fridge.

Maple Glazed Brussels Sprout Bruschetta Topped with Candied Pecans

Pin It

Roasted brussels sprouts per the request of one the most valued readers of Epicurean Mom (my sister!) Although these aren't just roasted brussels sprouts: boring!  It's a sweet bruschetta appetizer: winner!  These bite-size dreams are glazed with a maple glaze, gorgonzola and topped with candied pecans.  Heavenly? I think so!  

These tiny green cabbages should not be overcooked. If overcooked they turn bitter and mushy, which is why many profess their great dislike to them.  Although if you make sure to cook these cute micro veggies properly, I promise you will be hooked!

I think my sister knows what appetizer will be made on her next visit!  You excited sister??

Maple Glazed Brussels Sprout Bruschetta Topped with Candies Pecans 

Recipe adapted by Epicurean Mom

Yields about 20 bruschetta

Ingredients:

1/2 cup maple syrup

1 tablespoon aged balsamic (I used a 25 year aged)

1/8 teaspoon garlic, minced

15-20 brussels sprouts, rinsed, halved and cut into thin strips

salt and pepper to taste

20 slices french or sourdough baguette 

1/4 cup olive oil

1/2 cup crumbled gorgonzola

1/4 cup candied pecans, chopped finely

Preparation:

Combine maple syrup, aged balsamic and garlic in a small skillet over med heat.  Stirring well until well combined.  Once starts to bubble take off heat, let cool.

In a small bowl combine half the maple glaze with the brussels sprout strips.  Toss to coat, season with slat and pepper, set aside.

Preheat oven to 350 degrees.  Line bread on a baking sheet, brush tops evenly with olive oil.  Sprinkle gorgonzola over the top, top with brussels sprout mixture and sprinkle with candied pecans.  Bake for 5-8 minutes, until fragrant but not browning. Let cool and drizzle with remaining maple glaze and serve.

Chili with Chipotle {3 Bean Recipe}

Pin It

After a Dailey Method or Pilates workout I crave a meal that's hearty, healthy and enriched with protein.  (On a side note if you haven't checked out the dailey method, I suggest you do!)

Eating healthy can be, well, slightly boring and monotonous.  I love salads, grilled veggies, quinoa and raw foods; although sometimes these can be on the light side.  After a hard workout protein is what your body craves.  Chili is hearty, healthy and veggie filled...everything your muscles need.

A hearty chili meal isn't a "real" chili without its partner in crime...corn bread.  If you want to avoid unwanted calories, skip the corn bread; although I wouldn't recommend it!

My chili is super simple, quick and easy to adapt. 

Enjoy! 

3 Bean Chili


Ingredients
1 tablespoon olive oil
1 teaspoon garlic, minced
1 onion, diced, plus 1/4 cup for garnish
1/2 red bell pepper, diced
1/2 green pepper, diced
2 carrots, diced
2 teaspoons cumin
1/4 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon 21 seasoning salute (from trader joes) *Optional*
1 bay leaf
1.2 lbs lean ground beef/turkey
2 1/2 cups water
4 cups diced tomatoes ( I used Pomi brand)
1 chipotle pepper (in adobo sauce), minced
2 1/2 teaspoons adobo sauce
1 can organic kidney beans, rinsed
1 can organic black beans, rinsed
1 can organic pinto beans, rinsed
salt and pepper to taste
sour cream, garnish
cheddar cheese, grated, for garnish

Preparation
Heat olive oil and garlic in a  dutch oven (or heavy saucepan) over medium-high heat, until fragrant.  Add the onions, red/green bell pepper and carrots, stirring until soft, about 10 minutes.  Stir in cumin, thyme and oregano stirring for 1minute.  Add bay leaf, 21 seasoning salute and beef.  Cook beef until no longer pink.  Pour water, diced tomatoes, adobo sauce and chipotle pepper.  Cook partially covered for 30 minutes.

Add black, pinto and kidney beans to chili, cook for an additional 20-25 minutes.  Add salt and pepper to taste.

Serve immediately, garnishing with cheddar cheese, diced onions and sour cream.

Pomegranate Poached Pear and Apple Salad with a Pomegranate Reduction

Pin It

We have been having gorgeous sunny weather here in Southern California!!  Gorgeous enough for a beautiful light refreshing salad.  I don't know about you, but I can't seem to eat all the heavy winter comfort foods when it's a delightful 70 degrees out.  I would much rather munch on delicate greens.

After seeing this gorgeous salad from Cannelle et Vanille it gave me the inspiration for my pear salad.  I just love fresh ingredients!  

Since it is still winter and blueberries may be hard to come by for some, this salad would be wonderful with all fruits!  Or even spiced up with candied walnuts and gorgonzola.  I tend to throw nuts into most of my salads for a protein boost! 

Pomegranate Poached Pear and Apple Salad 

Serves 3-4

Recipe Adapted by Epicurean Mom

Ingredients:

3 firm pears, peeled (cored if desired)

3 apples, peeled, cored and sliced into 1/4-inch rounds

2 cups pomegranate juice

1/3 cup sugar

1/2 cup pomegranate arils (seeds)

1/2 cup fresh blueberries

2 cups baby arugula, rinsed

Walnuts or candies walnuts (optional)

Gorgonzola (optional)

Preparation:

Combine pom juice and sugar in a medium saucepan, stir.  Over medium heat bring juice to a boil, lower heat to a simmer and add the whole pears.  Simmer the pears for about 10-15 minutes.  Turn pears and simmer for an additional 10-12 minutes, until tender and easy to pierce with a fork.  Let cool in the pom juice for 10 minutes then remove and let cool completely.  Once cool cut into 1/4-inch rounds, set aside.

Once pears are removed turn heat to medium and bring to a boil.  Boil pom juice mixture until thickened, syrupy and reduced by half (stirring occasionally.)  It should take about 10 minutes.  Remove from heat and let cool completely.  

Lay arugula over bottom of plate, top with apple and poached pear.  Drizzle pomegranate reduction over the top and sprinkle with desired garnishes.  Repeat with remaining plates.  Serve and Enjoy! 

Southwestern Quinoa Wrap {Vegetarian}

Pin It

I've been on quite the quinoa kick lately, have you noticed??  As I mentioned in this post, quinoa is extremely versatile and an easy, gluten-free substitute for gluten grains.

The other night as I was dozing off to sleep I thought of using quinoa in a wrap (the same way I would use lentils) and adding a tex-mex flare to it.  Sounds yummy, no?  Yummy indeed!

 

Have you tried adding quinoa to your kids diet? You can make these protein filled wraps kid-size by downsizing them and making them into cute pinwheels, adorned with adorable butterfly toothpicks...who could resist??  My girls sure couldn't, Ky (5) said, "Mommy, I love these beany burritos!!"

Plus these bad boys are LOADED with protein and are super healthy!  It's a win win! 

Southwestern Quinoa Wrap
Yields 3-4 wraps
Recipe adapted from Epicurean Mom

For Chipotle Dressing:

Ingredients
6 oz Fage 0% yogurt (greek yogurt)
1 teaspoon adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would do just fine.
pinch of salt

Combine all ingredients together.  Mix until well incorporated, set aside.

For Quinoa Wraps:

Ingredients
1 cup quinoa, rinsed well
2- 2 1/2 cup veggie broth
pinch of salt
1 can organic black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked
2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)
4 whole wheat tortillas
hot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

To Assemble:
Slather chipotle sauce over the middle of tortilla.  Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices.  Roll, serve with hot sauce and Enjoy!

Jalapeno Cheddar Scones

I was sifting through one of my regular blog rolls, Smitten Kitchen, and happened upon the most delicious sounding scones.  If you know me, you know I LOVE jalapenos! Jalapeno pizza, jalapeno bagels, stuffed jalapeno peppers, jalapeno muffins,  jalapeno dips, and on and on and on....

When I found this delicious scone recipe I had to make it, especially since it called for 2 jalapeno peppers.

While the scones were baking Ky quickly jumped off the couch and said "Mommy, mommy!  Are you making macaroni and cheese??"  I must admit these comfort scones definitely have a macaroni and cheese smell, especially since they have cheddar goodness baked inside!  

Surprisingly both my girls adored these scones, which for me, was really surprising considering my oldest daughter hates heat or spice.

Jalapeno Cheddar Scones
Recipe Adapted from Smitten Kitchen via NYMag


Ingredients:
2 cups unbleached all-purpose flour + 1 tablespoon flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cold butter, diced (1 stick)
1/2 cup heavy cream
2 eggs
1/4 pound sharp cheddar cheese (I used sharp cheddar and sharp white cheddar)
2 small jalapeno peppers, diced
Egg Wash (1 egg beaten with 1 tablespoon water)


Preparation:
Preheat oven to 400 degrees

In a small skillet, melt the butter and saute the jalapenos until soft, about 2-3 minutes.  Set aside and let cool.  Combine the cool jalapenos and cheddar cheese in a small bowl and coat with 1 tablespoon flour.

Combine flour, baking powder, butter and salt into a food processor or, pastry blender, and pulse until mealy.  Lightly whip the eggs and cream, and to the flour mixture.  Using a spoon fold dough until it begins to come together, add the jalapeno cheddar mixture and mix until well incorporated.

Place the dough on a heavily floured surface and knead dough gently, for less ten one minute.  Pat dough out to a 3/4-to-1-inch rectangle.  Cut out 8 triangles or circles (with a circle cutter.)  Combine the egg wash and brush the tops of the scones.

Line a baking sheet with parchment paper and bake for 20-25 minutes, or until golden brown.

Roasted Garlic and Rosemary Focaccia

Here in Southern California  Mattei's Tavern, in Los Olivos, is a historical restaurant and a staple...

"The brilliant white building sits majestically on sprawling lawns and gardens, on the edge of the small town of Los Olivos.  Inside, the tavern can only be described as welcoming-lit fireplaces, cozy dining rooms and enticing aromas and from the open kitchen.  First built in 1886 as a stagecoach stop, the tavern was owned by generations of the Mattei Family.  As Felix Mattei said in 1888, 'We are first a restaurant, only by sideline a hotel.  Our menus are more important then our mattresses.  If people want a fancy hotel bedroom for the night, Los Olivos Hotel is for them.  If they want the finest food and drink in the valley-in the whole state, by garl, they will come to Mattei's' "

Two years ago my husband surprised my mother in-law, my mom and I with a a wonderful night out to the infamous Mattei's for Mother's Day.  This has quickly become a tradition in our family...

(Mattie's with Lo as a newborn)

The food is impeccable, the wine is delectable, and the ambiance is palatable.  

Think filet mignon, Pinot noir-braised short ribs, caramelized onion and potato gratin, Olallieberry Pie and Sweet-potato cheesecake!!  

As we left Mother's Day dinner last year I happened to pass by a Brother's Cuisine Cookbook.  I had to buy it!!  I immediately made their Strawberry Shortcake recipe, which so happens to be my most popular post, and fell in love!  

The past few days I've been craving bread.  I usually tend to get consumed in creating my own recipes and forget to pick up my favorite cookbooks to explore different original recipes; although I remembered the savoring thoughts of Mattei's delicious breads.  My all-time favorite is roasted garlic and rosemary focaccia and jalapeno cornbread.  Sometimes I actually look forward to indulging in their breads more then their fantastic foods.

If you have a standing mixer, dough hook attachment and a few hours...you will create the most delicious focaccia bread.

Roasted Garlic and Rosemary Focaccia Bread

Recipe adapted from Brothers Cuisine 

Makes 1 baking sheet loaf

Ingredients:

3/4 cup whole garlic cloves, peeled

1/4 cup olive oil plus 5 tablespoons

4 1/2 cups bread flour

2 teaspoons fine sea salt 

1/4 cup honey

1/4 cup fresh rosemary, chopped

1 package (2 1/4 teaspoons) active dry yeast

2 cups warm water (90 degrees)

Kosher salt, for garnish

olive oil, for panning

Preparation

To make the roasted garlic:

Preheat oven to 300 degrees.

In a small mixing bowl, toss the garlic cloves with 2 tablespoons of olive oil and spread onto a baking sheet.  Roast until soft and golden brown, about 15 minutes.  Check and stir every 5-8 minutes.  Remove and let cool.  Puree half of the rough-chopped garlic in a food processor, adding the remaining 3 tablespoons of olive oil to make a paste.  

For dough:

In a bowl of a standing mixer, combine flour, salt, honey and roasted garlic paste, rosemary and chopped roasted garlic.  

In a small bowl, whisk the yeast with 1/2 cup warm water until dissolved.  Add to the flour mixture.  Using the dough hook attachment, mix the dough on slow speed.  Slowly add the remaining warm water until dough almost comes together.  Add the olive oil, and mix until dough forms into a ball.  Scrape out dough onto a lightly floured surface.  Knead dough just enough to form a ball and place into a large. lightly oiled bowl.  Cover and let rise in a warm area until doubled in size, about 45 minutes-1 hour.

Line a baking sheet with parchment paper and lightly coat with olive oil. Press the dough into a rectangle, about 3/4-inch thick.  Using your fingertips, press dents all over the dough (this gives focaccia it's classic look.)  Let the dough rise for another 45 minutes-1 hour, or until the dough almost doubles size.

Preheat oven to 350 degrees (335 degrees for convection oven.) 

Just before baking sprinkle dough with kosher salt.  Bake for 20-25 minutes, or until light golden brown.  Be sure to rotate pan halfway through the baking process.  Remove and let cool on a wire rack.