Rack of Lamb with Ancho-Honey Glaze

 I love lamb and this post is dedicated to sharing the love.  My neighbor refuses to eat lamb, because he claims it has too strong of a flavor.  Well, I am here to tell you that this is just not true.  Lamb has a very delicate flavor and this recipe is a perfect way to acquaint yourself with it.  The recipe combines sweet spiced honey with the savory lamb.  It was easy and fast and oh so delicious!  It's a great meal for entertaining a few guests -simple and beautiful.  

Fried Chocolate-Hazelnut Wantons with Orange Dipping Sauce

Right off the bat, I have to apologize for this picture.  This is what happens when you don't have natural lighting, you end up with something that looks like it was shot in a photography studio in the 1970s.  But don't let the picture discourage you, this dessert is delicious.  And don't be too hard on me, because there was no way these tasty little treats were going to make it in my house until morning -they were way too tempting.  

For the wanton filling I modified the recipe by adding some chocolate ganache to the nutella (about 1 1/2 oz of semisweet chocolate melted with about 2 Tbsp of heavy cream), if the mixture doesn't look glossy add a little more heavy cream while stirring, until it looks nice and shiny.  For the orange dipping sauce I added some orange zest and slightly whipped up the heavy cream -you don't want peaks to form, just whip it until the sauce begins to thicken.  This sauce is so good, it reminds me of a dreamsicle. Sprinkle the wantons with powdered sugar and you've got a wickedly rich dessert.

Enjoy!

It's All About Chipotles

I have recently discovered a new love: chipotle.  I'm ashamed to say that it has taken me so long to become an admirer of these spicy smoked chilies.  But, now that I have found them I intend to use them...a lot.  Let's start with the tacos.  Soft Chicken tacos, the chicken cooked in a spicy tomato chipotle sauce.  The nice thing about chipotles in adobo is that you can really add as much or as little of the chilies and adobo sauce as you want to -depending on the amount of heat you like.  I made these tacos spicy, because I like heat.  

Then I threw together some guacamole and instead of using cayenne pepper to add a little heat to the guacamole I added some adobo sauce from the chipotle chilies.  It turned out smoky and delicious.  

But, my favorite part of this meal had to be the pan fried queso blanco with chipotle mayonnaise.  Let me just say, amazing!  For the mayonnaise, make it from scratch and add as much or as little chipotle  chilies and adobo sauce as you want.  I suppose you don't have to make the mayo from scratch, but you should, because it's delicious!  Now, if you have never had pan fried queso blanco before, try it now, literally, stop reading this blog and go get some right  now, that's how good this stuff is, it's pretty much my perfect salty snack food.  Okay, now that you have the cheese (you did go get it right?) all you need to do is cut it into slices -as thick or as thin as you like, I like mine thick so they have a gooey cheesy center, my husband likes his thin and crispy all the way through. Back to slices, yes, take the cut slices of cheese and place them on a hot nonstick pan, do not add any oil, just stand back and watch them crisp up...yum! 

Enjoy!

Lemon Blueberry Cupcakes

Aren't lemons just divine? I mean really, is there anything more refreshing on a hot summer day than a glass of lemonade?  I used to incorporate lemon juice or lemon zest into just about everything I made.  I've backed off a little bit, but those sneaky lemons still call to me and end up finding their way into many of my recipes.  I don't mind though, because let's face it lemons are heaven sent.  I decided to try making some lemon cupcakes and then I decided to throw in some blueberries -apparently they were both calling to me this week.  So, I used my previous cupcake recipe and replaced the cherry puree with blueberry puree -I only added 2 Tbsp of the puree to the icing.  I also added the zest from one lemon to the batter and to the icing.  Then for good measure I decided to just go ahead and plop some fresh blueberries into the batter...mmm.  These cupcakes turned out delicious and surprisingly, not too sweet.  Give them a try -you'll be glad you did.

Enjoy!  

Turbot with Roasted Red Pepper Sauce

I really loved this sauce, it was spicy, sweet and tangy.  I added a teaspoon of honey and I used roasted orange, red and yellow peppers for the sauce.  Next time I'll make this with halibut or mahi mahi, so that I can  pan sear the fish -yum.  I will not be changing the sauce though, and I am definitely making it again because it was delicious!

Some Chemistry, Finally!

Well, it's only kind of chemistry.  I recently applied for two grants and just found out that I was awarded both of them! This was very exciting news for me, but I was left with the difficult decision of deciding which grant to accept.  After a lot of prayer and thought I have decided to accept the Chemistry and Biology Interface Grant.  I am very excited about this grant as it will allow me to participate in a six week external internship, which I think will be taking place in a research lab at the University of Chicago!  Anyways, just thought I should let you all know-now lets get back to the food!

My Big Sister's Summer Wedding

My older sister got married this past weekend  -it was beautiful, she was beautiful.  So, what was my role for the wedding?  Food...I made food, lots and lots of food.  I have never prepared food on this large of a scale before, it was fun, exciting, an adventure... okay let me be honest with you -it was exhausting.  We decided to keep things simple and serve an array of hors d'oeuvres like fresh vegetables displayed in a shot glass, served with spinach dip.  My favortie spinach dip recipe ever:

8 oz. cream cheese

10 oz. frozen spinach, thawed and drained of liquid

2 Tbsp minced onion  

2 cups Mayonnaise

1 Tbsp Accent

1 Tbsp chopped chives 

1/2 cup half and half

Blend, chill and serve!

Large prawns bathed in a zesty cocktail sauce served in a shot glass -no I did not make the cocktail sauce, I was definitely not feeling that ambitious.

 
A light curry chicken salad filled with almonds, grapes and apples in a crispy mini phyllo cup.  For this I used my previously posted recipe and added about 1 1/2 teaspoons of curry powder.

A mild creamy goat cheese paired with a fresh raspberry, so simple and so delicious.

Sweet watermelon, cantaloupe and honeydew melon drizzled with a cool basil mint syrup.  To make the syrup simply use one cup of sugar, one cup of water and one bunch of basil and mint.  Warm up the simple syrup (sugar and water) over the stove until sugar is dissolved.  Remove from heat and let the basil and mint steep for about ten minutes then strain the syrup.  I love this syrup paired with all kinds of fruit combinations -it's so cool and refreshing during hot summer months.

Mozzarella, tomatoes and basil tossed in a balsamic vinaigrette, piled high into a serving spoon.  Just your basic delicious caprese salad.

Grilled flank steak marinated in rosemary and garlic, thinly sliced and rested on bruschetta finished with a tomato, artichoke and caper tapenade.  For the tapenade I combined marinated artichokes, tomatoes and capers.  Season with salt and pepper and garnish with basil -yummy. 

A skewer of cheese tortellini, olives and Italian Salami.  Easy peasy, toss the olives and the tortellini in a simple Italian marinade, salt and pepper and you're done!

Moist and tender roasted pork tenderloin sliced and set on a fresh baguette slice, finished with a zesty dijon raspberry sauce.  I pretty much just used this recipe, except more garlic, because I love garlic and then I mixed some raspberry preserves with dijon mustard and viola a simple and delicious appetizer is born.

Thank you to everyone who helped out.  I must admit that I did enjoy catering the wedding, but I came away from the experience with gratitude that I've decided to be a chemist.  I mean I love cooking, but goodness that was a lot of food!

Peanut Butter & Chocolate Sandwich Cookies

Mmm...chocolate ganache sandwiched between peanut buttery goodness makes for some delicious cookies.  I have been pretty obsessed with chocolate ganache lately so when I came across this recipe I had to make it.  These cookies were delicious and surprisingly fast and easy to make.  They are very rich, so next time you have a sweet tooth give these tasty cookies a try.

Enjoy!

Spicy Korean-Style Pork with Asian Coleslaw

 Yum, yum, yum is all that needs to be said about this recipe.  The pork is very good, but I have to say my favorite part of this meal was the coleslaw -the delicious, delicious coleslaw.  I added peanuts and sesame seeds to the coleslaw and it turned out sweet and tangy and oh so good!  I will be making this recipe again very soon.
Enjoy!

Dulce de Leche Banana Cake with Cream Cheese Icing

What do you think I had for breakfast this morning? And what do you think I had for dessert after dinner tonight? Yes, it's true, I had two slices of this cake today, but I don't even feel bad about it because this cake is amazing!  It is now one of my favorite cake recipes of all time.  I am pretty sure I will be going to bed dreaming about this cake.  I changed the recipe a little bit -I added three mashed bananas and didn't measure out the dulche de leche -I just poured the whole can into the batter -yum!  Alright enough about this delicious cake -just try it...you have to...trust me.

Enjoy!

Grilled Rosemary Chicken with Sweet & Sour Orange Dipping Sauce

These chicken skewers were delicious and so fast and easy!  I modified the dipping sauce slightly by adding some thai chili sauce and it was so good.  I also added more brown sugar, because I have a bit of a sweet tooth -OK so that is a bit of an understatement.  Next time you're looking for something yummy and fast for dinner give this grilled rosemary chicken a try.

Enjoy! 

Raspberry and Chocolate Rugelach

I had never tried rugelach before, but once I tried it I was glad I had -they were yummy!  The dough to these tasty little pastries is made of cream cheese and butter, so it is deliciously rich and melts in your mouth.  I made them with cherry jam and chocolate ganache in the center.  I liked the cherry ones and Alex liked the chocolate ones, but you can put just about anything you want to in the middle of these cute little pastries.  

Enjoy!

Grilled Flank Steak with Sesame Sauce & Grilled Scallions

This flank steak was so mouth wateringly good!  It was moist and tender and delicious.  I made a few variations to the recipe -first I added brown sugar and chopped rosemary to the marinade then I added more brown sugar and some more rice wine vinegar to the sauce once it had been removed from the heat (you want to add the vinegar after the sauce has been removed from the heat because less vinegar will evaporate, making the sauce more tangy -yum).  I will be making this again very soon.  I'm seriously drooling just thinking about this recipe, sad, but true.
Enjoy!

Cherry Cupcakes

I love cupcakes, every kind of cupcake -strawberry, pumpkin, carrot, coconut, chocolate, lemon, cherry... I think you get the point.  They are so quick and easy and most of all versatile.  If you can imagine the flavor, you can probably make it into a cupcake.  Alex really loves cherries and they just happen to be in season right now, so I picked some up and whipped up a batch of cherry cupcakes -yummy!  I modified the recipe slightly, obviously I used cherry puree instead of strawberry and I added a little bit of cherry extract.  I also added another half stick (1/4 cup) of unsalted butter to the batter.  This is by far my favorite cupcake recipe and all you have to do is modify it a bit to get the flavor of cupcake you're looking for -want coconut? Easy add some coconut extract and coconut milk and top the cupcake with shaved coconut -you get the idea.  I decided to top some of the cherry cupcakes with coconut and some with chopped walnuts.  These cupcakes were so moist and delicious -hurry and try them while cherries are still in season!

Enjoy!

Sear-Roasted Salmon Fillets with Lemon-Rosemary Butter Sauce

I really love seared salmon and this recipe is no exception.  The lemon-rosemary butter sauce is delicious and is so easy to make.  I served the salmon with a simple spinach salad and it turned out to be a great lunch.  Next time you're at the store pick up some salmon and give this recipe a try.
Enjoy!

Fudge Cake with Chocolate Ganache Icing

This cake is so rich and moist and the icing is to die for, it melts in your mouth.  Make this cake when you have a crowd to share it with, because like I said it is rich but it is also oh so very delicious.

Enjoy!