NuM NuM

Pepperoni Pizza Puffs
24 mini pizza puffs
Recipe from Rachael Ray

Note: These can be made ahead of time. Place baked puffs on a baking sheet and put in the freezer until frozen about 25 minutes. Transfer to a storage bag. When ready to eat, preheat oven to 350 degrees, place puffs on a baking sheet, and bake for 8 to 10 minutes or until warm and heated through.

Orange Sherbert
Recipe from Alton Brown
Makes about 1 quart

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk*

Directions

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

*I used 2%

As I've mentioned before, breakfast is one of my favorite meals and this portobello "benedict" reminded me of the many reasons why I enjoy it so much. Anytime I order eggs benedict I can never seem to get past the over easy egg and always find myself eating around the yolk. This "benedict" however was right up my alley with the addition of pesto and scrambled eggs - YUM MAY! Substituting the english muffin for the portobello mushroom was a brilliant idea as well and added a bit of "meatyness" to the dish. Make your breakfast a little extra special and give this a try :)


Grilled Portobello "Benedict"
Adapted from Ellie Krieger, So Easy via Apple a Day Blog

Ingredients:
cooking spray
2 portobello caps (about 4 oz. each)
1 tsp olive oil
S&P
4 slices Canadian bacon (1/8" thick)
Store-bought or homemade pesto, to taste
2 large eggs
4 large egg whites
1 TBSP milk or water
freshly-ground black pepper, to taste
2 tbs. freshly-grated Parmesan cheese
3-4 fresh basil leaves, chiffonade

Directions:
1. Preheat a grill or grill pan sprayed with cooking spray over medium-high heat.

2. With a spoon, gently scrape out the gills from the inside of the mushroom caps, taking care not to break the caps. Brush both sides with the oil or spray with PAM olive oil and sprinkle both side with S&P. Grill the mushrooms until they are tender and their juices begin to release, about seven minutes per side or until cooked all the way through. Transfer each mushroom to a plate, top side down.

3. One the same grill or grill pan, cook the Canadian bacon slices until they are warm and grill marks have formed, about 1 minute per side. Place one to two slices of bacon on each mushroom cap. Spread pesto over the Canadian bacon.

4. While the mushrooms are grilling, whisk the eggs, egg whites, and water/milk together in a medium bowl until well combined. In a medium-sized skillet over medium-low heat, scramble the eggs until cooked through. Mine took about 15 minutes. Season with salt and pepper and add basil and cheese.

5. Divide the scrambled eggs over the pesto and if so desired, sprinkle more cheese. Serve immediately.

Involtini di Pesce Spada
Adapted from Epicurious
3 to 4 servings

For the involtini:
1/2 cup of breadcrumbs (freshly ground, if possible, made with day old bread with crust removed)
1 tbs of fresh young Pecorino cheese
2 tbs of grated Parmigiano reggiano
1 tablespoons pine nuts (pignoli), toasted
1 tablespoons raisins
1 cloves of garlic, diced
1 1/2 tablespoons fresh parsley, chopped
Salt
Freshly ground pepper
About 1 tablespoons extra-virgin olive oil
1 1/4 pounds swordfish steaks, pounded thin*
Olive oil to fry

1. Place the breadcrumbs in a medium sized bowl. Add the Pecorino, parmigiano, pine nuts, raisins, garlic and parsley into a food processor and chop very finely. Toss together and season to taste with salt and freshly ground pepper.
2. Drizzle the mixture while tossing with 1 tablespoons of extra virgin olive oil and toss. The olive oil will help to hold the filling together but should not leave the filling soaked – use your discretion.
3. Flatten the swordfish slices further between 2 pieces of wax paper, pounding with the side of a mallet or heavy cleaver very gently so you don’t break through the flesh. Each slice should be about 5 1/2 x 3 1/2 inches.
4. Season each slice of fish with salt and pepper and spoon about 2 tablespoons of the filling on top of the fish. Be careful not to overdo it with the filling….a little goes a long way.
5. Fold in the sides of the fish. Tuck in the end nearest you and roll up the slice. Secure with a toothpick or kitchen twine
6. Repeat for remaining slices.
7. Brush some olive oil all over swordfish and season with salt and pepper. Prepare skillet at medium high and cook fish for two-three minutes. Rotate 90 degrees and cook one to two more minutes, then repeat twice to cook on all sides.
8. Plate and serve with slices of lemon

*Next time I think I'll try to freeze the fish for about thirty minutes and then slice it. Let me know if you try the recipe and it works out for you. Or ask the fish monger to slice it as thin as possible


Mesclun Salad Vinaigrette
Adapted from Ina Garten

2 tablespoons good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper

Mix all ingredients together.

Feta Sun-Dried Tomato Turkey Burger Sliders
Adapted from Picky Palate
Makes about 10 sliders

1 Tablespoons extra virgin olive oil
10 oz ground turkey
1/4 Cup + 1 tbs crumbled feta cheese
2.5 tbs sun-dried tomatoes, jarred in olive oil, drained and finely chopped
1/4 Cup+1 tbs fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Garlic Powder with Parsley

Sun-Dried Tomato Aioli
1/4 Cup mayonnaise
1 Tablespoons sun-dried tomatoes, packed in olive oil, drained finely chopped
Baby hamburger buns or dinner rolls, split and warmed (Trader Joe's slider buns)
1/2 Cups fresh baby spinach leaves

1. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Make a test patty and cook and check for seasonings. I had to add more garlic powder and S&P. Using a heavy duty baking sheet, remove meat from bowl and pat it down into a square using the baking sheet as your guide to about ¾-inch thick. Using a 2 inch cookie cutter cut out meat. Or you can also use a 1/4 cup measuring cup and shape into little patty’s and place onto a cookie sheet. Once all are formed, place under broiler and cook to 165. To broil burgers, turn the broiler to high in stove and let it heat up for a few minutes. Put the patties on the broiling pan and position the pan about 4 to 5 inches below the broiler. Flip the burgers once the first side gets brown, maybe about three minutes. Cook until the inside reaches the desired temperature. Or you can cook these on a grill or skillet using the 1 tbs of EVOO.

2. Toast buns then place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of toasted warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat.