Picnics

Beer Brownies

June 16, 2013

BrowniesBeer Brownies

Make these Beer Brownies for your father this Father’s Day!  He’ll love you for it unless he hates chocolate!

INGREDIENTS

2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

1 Cup Softened Butter

1/2 Cup Unsweetened Cocoa Powder

3 Eggs

1 Cup Beer (I used Ale)

1 1/2 Teaspoon Vanilla Extract

Chocolate Frosting

Preheat your oven to 350º F.  In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder.  Set aside.  In a separate large size bowl beat together the butter and sugar for 1 minute.  Add the eggs one at a time beating in between each addition.  Add the vanilla and beat for 20 seconds.  Gradually add the flour mixture alternating with the beer until both are added.  Beat on slow until smooth.  Pour into parchment paper lined 13x9x2 baking pan.  Place into the oven and bake for 25 minutes until done.  Remember that all ovens heat differently so make sure to check at 25 minutes.  Remove from the oven and let cool completely in the pan.  Remove from the pan by lifting the parchment paper.  Set onto the counter and frost with the chocolate frosting.  Cut into brownies squares.  Makes 24 brownies depending on how large or small you cut the brownies.

 

Chocolate Frosting

INGREDIENTS

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 Teaspoon Vanilla Extract

Place the softened butter into a large size bowl and beat with a mixer for 30 seconds.  Add the cocoa and beat for another 30 seconds.  Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes.  You will want the consistency to be very creamy without lumps.  Makes about 2 cups.

Righteous Ale 2

Grilled Lime Marinated Flank Steak

June 14, 2013

Grilled Flank SteakGrilled Lime Marinated Flank Steak

Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated.  No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks.  You may want to serve with either baked potatoes or homemade onion rings.

INGREDIENTS

2 1/2 Pounds Choice Grade Flank Steak

3 Chopped Garlic Cloves

1 Large Chopped Chipotle Chile

1 Tablespoon Chopped Cilantro

1/4 Cup Olive Oil

12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a large size ziplock bag place the flank steak.  In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice.  Pour the lime mixture over the flank steak.  Zip up the bag and place into the fridge for 6 hours or overnight.  Turn occasionally to evenly distribute the marinade.  When ready to grill remove from the fridge.  Prepare the grill.  Remove the flank steak and place onto a plate.  Salt and pepper the steak and let come to room temperature.  Grill over a high heat for about 5 minutes per side.  Grilling time depends on how rare or well done you want your steak.  Remove from the grill and place onto a platter.  Let rest for 5 minutes.  With a sharp knife thinly slice the steak across the grain and at a sharp angle.  Serve the steak with homemade onion rings or baked potato.  Serves 4

Lime

 

Cherry Scones

June 12, 2013

Cherries 2Cherry Scones

My Cherry Scones will make your kitchen smell of summer.  Make sure to eat these scones warm and with a good butter.  Using cream instead of shortening makes the scones extra-tender and flaky.

INGREDIENTS

2 1/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1/4 Teaspoon Kosher Salt

1/3 Cup Butter (Cut Up)

2 Beaten Eggs

3/4 Cup Whipping Cream

1 Cup Dried Cherries

1/4 Cup Milk (For Brushing Tops)

1/4 Cups Sugar (For Sprinkling Tops)

Preheat your oven to 400º F.  In a small size bowl add the dried cherries and enough boiling water over the cherries to cover.  Let stand for 5 minutes.  In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs.  Make a well in the center of the flour and set aside.  In a medium size bowl combine the eggs and whipping cream.  Drain the cherries.  Add the egg mixture to the flour mixture all at once.  Add the cherries.  Use a fork to stir just until moistened.  Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times).  Divide the dough in half and roll out each dough half into a circle.  Cut each circle into six wedges.  Place the dough wedges 2 inches apart on a parchment paper lined baking sheet.  Brush the wedges with milk and sprinkle with sugar.  Place in the oven and bake for 15 minutes or until golden.  Remove from the oven and let cool for 5 minutes on the baking sheet.  Remove and transfer to a serving plate.  Serve warm.  Makes about 12 scones.

Cherry Scones

Park Avenue Peanut Butter & Jelly Cupcakes

June 11, 2013

Peanut butter & Jelly CupcakesPark Avenue Peanut Butter & Jelly Cupcakes

I came up with this recipe while walking on Park Avenue two weeks ago.  If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.

INGREDIENTS

3/4 Cup Softened Butter

3 Room Temperature Eggs

2 1/2 Cups Unbleached Flour

2 1/2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1 3/4 Cups Sugar

1 1/2 Teaspoons Vanilla Extract

1 1/4 Cups Milk

1 Cup Creamy Peanut Butter

2 Cups Strawberry Jam

1/2 Cup Peanut Halves For Garnish

Preheat your oven to 350º F.  Line 1 large muffin tin with large muffin liners or the special parchment paper liners.  Set aside.  Allow the butter and eggs to stand at room temperature for 30 minutes.  In a medium size bowl stir together the flour, baking powder and kosher salt.  Set aside.  In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds.  Gradually add the sugar while continuing to beat on medium speed.  Add the eggs one at a time.  Beat well after each addition.  Beat in the vanilla.  Alternately add the flour mixture and milk to the butter mixture.  Beat on low speed after each addition just until combined.  Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup.  Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup.  Then add 2 teaspoons of the strawberry jam on top of the peanut butter.  Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top).  Continue until the entire muffin cups are filled the same way.  Place into the oven and bake for 20 to 25 minutes.   Remember that all ovens heat differently so make sure to check at 20 minutes.  Remove from the oven and garnish the tops with the peanut halves.  Let the cupcakes cool in the pan on wire racks for 15 minutes.  Remove from the pan and place the cupcakes on the wire racks to cool completely.  Transfer to a serving platter.  Makes 12 large cupcakes.

Parchment

 

 

Edamame & Black Bean Salad

June 5, 2013

Edamame & Black Bean SaladEdamame & Black Bean Salad

A nice summer salad indeed!

INGREDIENTS

1 Cup Edamame

1 Cup Black Beans

1/2 Cup Corn

1/2 Cup Diced Zucchini (Yellow or Green)

1/2 Cup Diced Fennel

1/4 Cup Chopped Green Onions

1/4 Cup Chopped Fresh Dill

1/4 Cup Cider Vinegar

1/4 Cup Fresh Lemon Juice

1/4 Cup Olive Oil

2 Tablespoons Whole Grain Mustard

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Cayenne Pepper

In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside.  In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper.  Pour the vinegar mixture over the salad and mix well.  Cover and refrigerate for 2 or more hours.  Remove when ready to serve and transfer into a serving bowl.  Serves 4

 

Orzo Salad

May 28, 2013

Whole Wheat OrzoOrzo Salad

Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans.  It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.

INGREDIENTS

1/2 Pound Whole Wheat Orzo

1/4 Pound Baby Spinach (About 4 Packed Cups)

4 Tablespoons Lemon Juice

24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil  From The Jar)

15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)

Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente.   Drain and rinse in cold water and then drain again.  In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans.  Refrigerate for 1 hour or serve room temperature.  Serves 4

Grilled Sausage & Pepper Salad

May 27, 2013

SausagesGrilled Sausage & Pepper Salad

Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating.  Serve with crusty bread.

INGREDIENTS

4 Italian Sausages

1/2 White Onion Cut Into Thick Rings

1 Head Chopped Romaine Lettuce

4 Ounces Crumbled Feta Cheese

3 Whole Fire Roasted Red Peppers (Drained & Chopped)

Preheat your grill (or grill pan) to a medium high heat.  Grill the sausages and onions for 15 to 20 minutes.  You will want the sausages to be cooked through.  Remove from the heat and let cool slightly.  When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks.  In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers.  Spoon the romaine mixture onto plates and top with the sausages and onions.  Serve with your favorite vinaigrette dressing or serve plain.  Serves 4

Asparagus With Toasted Almonds

May 23, 2013

Asparagus 3Asparagus With Toasted Almonds

Barbeque season is officially here although I fire up the barbeque all year round.  While you’re thinking about all of those delicious main dishes that you’re going to make this weekend don’t forget the sides.  Here is a great side dish that even makes a nice light lunch.

INGREDIENTS

1 Large Bunch Asparagus

1/2 Cup Toasted & Sliced Almonds

4 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

Zest of 1 Lemon

1/4 Cup Chopped Fresh Dill

1/4 Cup Chopped Fresh Parsley

1/4 Cup Grated Pecorino Cheese

In a medium size sauté pan heat 2 tablespoons of the olive oil over a low heat.  Stir in the almonds and cook for a couple of minutes.  You will want them to turn color, but not too dark or burnt.  Remove from the oil and place on paper towels to dry.  Snap off the woody bottoms of the asparagus.  Wash and dry the asparagus.  Cut the asparagus spears into thirds or leave whole.  Place the asparagus in a medium size bowl and coat with the rest of the olive oil.  Place the asparagus in a large size sauté pan over a medium high heat.  Cook for 4 to 6 minutes until the asparagus in a bit charred, but still firm.  Place the cooked asparagus back into the bowl and add the salt, toasted almonds, dill, parsley and lemon zest.  Combine well.  Finish off with grated pecorino cheese.  Transfer to a serving bowl.  Serves 4

Spinach & Strawberry Salad

May 22, 2013

Spinach & Strawberry SaladSpinach & Strawberry Salad

Don’t be afraid to mix fruit and greens.  This salad is absolutely refreshing and will go nicely with all of those wonderful things you’ll be cooking over the weekend.  This salad is also good to take along on a picnic because the spinach holds up rather well.

INGREDIENTS

2 Tablespoons Olive Oil

1/4 Raspberry Vinegar

2 Tablespoons Honey

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

8 Cups Loosely Packed Flat-Leafed Spinach (About 2 Large Bunches)

2 Pints Rinsed, Hulled & Sliced Strawberries

1/3 Cup Thinly Slices Scallions (White & Green Parts)

1/2 Cup Walnuts (Optional)

Wash and dry the spinach.  You want to make sure that there is no grit left in the spinach.  In a medium size bowl whisk the vinegar, olive oil, honey, salt and pepper.  In a large size serving bowl gently toss the spinach, strawberries, scallions and dressing.  Serve immediately.  Serves 6

Za’atar Pita Chips

May 8, 2013

Za’atar Pita ChipsZa'atar 2

These Za’atar Pita Chips are really pretty addictive.  They are baked so they are much healthier than deep fried chips.  If you want to leave the za’atar off then just use kosher salt and pepper as your seasoning.

INGREDIENTS

12 Pita Bread Pockets

1/2 Cup Olive Oil

3 Tablespoons Victoria’s Za’atar

Preheat your oven to 400º F.  Slice each pita bread into 10 triangles.  Place the triangles on a parchment paper lined baking sheet.  In a small size bowl combine the olive oil and the za’atar.  Brush each triangle with the oil & za’atar mixture.  Place in the oven and bake for 6 to 8 minutes.  You will want them to be light brown and crisp.  Be careful because if left unattended they will burn.  Serves 12

 

 

*If you need my za’atar recipe it’s on my website or send me an email and I’ll send you some.

 

Za'atar Pita

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