Lemon Bars

I've been staying in the Bay Area in California visiting family and my grandparents have a lemon tree in their backyard so I decided to make these lemon bars. I've made them many times before and they are seriously fantastic!

Lemon Bars
Adapted from Barefoot Contessa

Ingredients

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill about 30 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Melon Salad with Lemon Mint Dressing

When I asked my aunt what she wanted on her menu, she said something melon. Because she's a vegetarian, I couldn't do melon wrapped in prosciutto and didn't want to serve wedges of cantaloupe or honeydew. I found this in my old binder of recipes that I must have printed years ago. This is so refreshing and came out really delicious. The plus side is that you use a simple syrup, so even if you didn't get the ripest melon it'll be sweetened up with the dressing.

Melon Salad with Lemon Mint Dressing

Ingredients

4 cups melon (I used 2 c each cantaloupe and honeydew), remove using a melon baller
1 bunch mint
1/2 c sugar
1/4 c water
1/4 c lemon juice

Directions

Combine water and sugar in a saucepan. Cook over medium heat till just boiling and sugar dissolves. Set aside to cool.

In a blender, combine mint, lemon juice, 1/4c of cooled syrup. Blend and top melon with desired amount of dressing. I didn't use all of it, so add some, taste it, add some, taste it, etc.

Baked Shrimp Scampi

The Barefoot Contessa is my favorite chef on the FoodNetwork. I have several of her cookbooks and I read them like a novel. The pictures are amazing and the recipes always delicious. When planning for my Aunt's party, I knew I had to make this because it would be easy to pull together and impressive to serve, not to mention super yummy!! The next time, I'll serve it with a crusty bread to soak up all the delicious buttery sauce on the bottom of the dish.

Baked Shrimp Scampi
Adapted from Barefoot Contessa

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Scallop Ceviche

This was probably the recipe that I was most excited about trying. I enjoy ceviche but had never dared to make it. This was AMAZING! It was so easy and delicious. The texture of the scallops is silky and the other ingredients give it a great salsa feel. Try this!

Ceviche
Adapted from Emeril Lagasse

Ingredients

1 pound fresh scallops (when you buy them, make sure they smell like the ocean- not fishy)
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Directions

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour and serve.

Roquamole

I love guacamole, but this seemed like a fun twist on the classic. I really enjoyed it but got feedback that you really need to like blue cheese to enjoy this. Everyone who tried it said it was a really interesting and fun dip.

Roquamole
Adapted from Nigella Lawson

Ingredients

1 cup crumbled Roquefort or St. Agur
1/4 cup sour cream
2 ripe avocados
2 tablespoons finely sliced scallions
1/4 cup jarred sliced pickled green jalapenos
1/4 teaspoon paprika
1 bag blue corn tortilla chips

Directions

Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.

Salmon Mousse

So, my parents go to McCormick's in Beaverton several times a week. They know the staff and iced teas are already at the table before we've even got our napkins in our laps. Because they go so often, they have this 'frequent flyer' card so to speak. You put it on your table at the beginning of the meal and you get a special appetizer of sorts. My favorite appetizer they do is a smoked salmon mousse. It's delicious! I finally got brave enough to ask for the recipe. They had me write down my email address because the chef was busy, but he emailed it to me!

I served it at my Aunt's party and presented them just like they do at the restaurant. They were a big hit!

Salmon Mousse

4ounces of smoked salmon
4ounces of cream cheese
1bunch of chopped chives
1teaspoon of lemon juice
1pinch of salt and pepper
1/4cup of hot water

Instructions:

Place all of the ingredients in a food processor and blend until smooth. About two minutes. Then wrap it in plastic and place it in the refrigerator for about a half an hour to allow to harden. It is ready to serve.

Serves eight at two ounces per portion.

Lemon Almond Biscotti dipped in White Chocolate

My Aunt Kimmie and Uncle James love coffee. Whenever we have family get togethers, Uncle J always wants to make coffee in his fancy machine. I thought making this would be a perfect dessert because he could have an excuse to use his coffee maker.

Lemon Almond Biscotti dipped in White Chocolate
Adapted from Giada DeLaurentis

Ingredients

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Directions

Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Spring Break

Hi Friends! I'm on Spring Break in California visiting family and am neglecting my dear blog. I have so many good recipes to share from the party and pictures too! I'll update by the end of the week, k.

Love, Shanna

Delicious recipes to come this weekend!!

I was asked to cater my Aunt Kimberle's soiree this Friday and have a great appetizer menu planned. Can't wait to share the exciting recipes with you!!

Boy Scout Baked Apples

So, Leah gave up sweets for Lent. We had to come up with some kind of treat that she could eat and not feel guilty about. We found this in the Deen Bros. Cookbook (Paula Deen's sons, Jamie and Bobby). We whipped this up so quickly and it cooked while we enjoyed our delicious salmon dinner. It's just like an apple pie without the guilty pastry.

Boy Scout Baked Apples
Adapted from The Deen Bros. Cookbook

Ingredients

4 apples, cored with bottoms left intact
4 tbsp packed dark brown sugar
4 tsp butter
4 cinnamon sticks
8 whole cloves

Directions

Preheat oven to 375 degrees. Put 1 tbsp brown sugar in the center of each apple; top each with 1 tsp butter. Insert a cinnamon stick into the sugar-filled center and stick 2 cloves into the sides of each apple.

Wrap apples individually in foil and place in a small roasting pan. Bake about 30 minutes or until just tender.

*Note: to check if tender, stick a fork or knife in and test how easily the knife slides in.*

Grilled Salmon and Asparagus with Balsamic Butter

This dish is so easy! You aren't going to believe it. I had a few of the girls over (Kasey and Leah) and we made this delicious and quite healthy dinner. I served the salmon and asparagus with quinoa (a grain kind of like cous cous but better for you found in the health food or organic section). Definitely try this one!

Grilled Salmon and Asparagus with Balsamic Butter
Adapted from Rachael Ray Magazine

Ingredients

1/2 c balsamic vinegar
1 tbsp honey (or agave nectar, which is found right by honey and is super yummy!)
1 tbsp butter
Salt and pepper
1 lb asparagus, trimmed (trim off bottom inch or so)
3 tbsp extra virgin olive oil
Four 6oz salmon fillets (I skinned mine because I like it better that way, but feel free to keep it on if you like)

Directions

Preheat a grill pan to medium-high heat. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half. Remove from the heat, whisk in butter and season with salt and pepper; cover to keep warm.

Toss the asparagus with 1 1/2 tbsp evoo and season with salt and pepper. Grill, turning to get nice grill marks on all sides, about 9 minutes. Meanwhile, rub the salmon with the remaining 1 1/2 tbsp evoo and season with salt and pepper. Place the salmon on the grill. Cook, turning once for 6 minutes (medium-rare) or longer depending on your preference. Transfer the salmon and asparagus to a platter and drizzle with the balsamic butter.

*Note: if you want the pretty grill lines on anything you grill... when you place it on the grill, point it in the direction of 9 o'clock. Once the marks appear, move the item to 2 o'clock. Flip and do the other side. Then you'll have those great lines like a professional!*

Rigatoni Puttanesca with Veggie Meatballs

In this recipe, you use sausage-style veggie crumbles instead of hamburger or other meat. I was a little wary of using any of these fake products because I've heard that they are just that- fake. However, I was very pleasantly surprised with this one. The texture is much better than tofu (it's more like meat and less like mush) and really does have a sausage taste. If you're looking to maybe try some of these products, this is a great one to start with.

Rigatoni Puttanesca with Veggie Meatballs
Adapted from Vegetarian Magazine

Ingredients

4 oz dried rigatoni pasta
7 oz soy sausage substitute, such as GimmeLean (half of 14oz package, found near tofu and herbs in produce section)
1/2 c breadcrumbs
2 tbsp grated Parmesan cheese, plus more for garnish
1 tbsp chopped fresh parsley
2 tbsp chopped fresh basil, divided
2 cloves chopped garlic, divided (2 tsp total)
1/4 tsp pepper
1 c prepared tomato sauce (use whatever your favorite is)
2 tbsp chopped kalamata olives (use black if you don't like kalamata)

Directions

Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 tbsp basil, 1 tsp garlic, and pepper with fingers.

Coat large skillet with olive oil and heat over medium high heat. Roll soy sausage mixture into 12 balls. Cook meatballs 5-6 minutes or until evenly browned. Add tomato sauce, olives, remaining basil and garlic. Cover and reduce heat to medium-low. Simmer 3-5 minutes to let flavors meld.

Drain pasta and stir into tomato sauce. Divide between two plates and top with Parmesan cheese, if desired.

Pulled Chicken Sandwiches

Ok, I know all of you are thinking "Isn't she supposed to be a vegetarian?" Yes, I am. I've been a vegetarian almost 3 weeks and to be honest... it's hard! I dream about chicken and bacon now. Every time I go to the refrigerator I want a BLT. I'm posting this delicious BBQ pulled chicken recipe because if I could eat meat, this is what I'd make for dinner. I've made this so many times I can't count. It's super delicious and easy. I like to top my sandwiches with sliced avocado, diced onion and some shredded cheese. My mouth is watering as I type...

Pulled Chicken Sandwiches
Adapted from Rachael Ray

Ingredients

4 skinless, boneless chicken breast halves
Salt and pepper
1 onion, finely chopped
4 cloves garlic, finely chopped
1 1/3 cups BBQ (whatever your favorite is)
1/2 c apple cider vinegar
Hot sauce
6 rolls or buns, split and toasted
Shredded cheese for sprinkling

Directions

Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover. Add the BBQ sauce, vinegar, and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.

Boil the sauce, skimming occasionally, until reduced by half, anywhere from 15-30 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with your favorite items.

*Ugh... this was painful to write just thinking of how tasty the chicken is...*

Vegetable Pot Pie

Who doesn't love a pot pie? Leah and I thought this was fantastic and really delicious. It involved a lot of chopping but once you get through that, it's a breeze. I didn't want to make the pastry from scratch, so I bought puff pastry. I also tried the low-fat evaporated milk substitution for heavy cream and I don't think anyone would have known the difference. You should definitely try this when you're looking for some great comfort food.


Vegetable Pot Pie
Adapted from Barefoot Contessa

Ingredients

12 tbsp butter (I used 1 stick instead of this 1.5)
2 cups yellow onions, halved then sliced
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup flour
2 1/2 cups chicken stock
1 tbsp Pernod (anise flavored liquor) (I didn't have so I didn't use)
Pinch saffron threads
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp heavy cream (I used low-fat evaporated milk)
1 1/2 cups large diced potatoes (1/2 lb)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4 inch diced carrots (about 4 carrots)
1 1/2 cups peeled, 3/4 inch diced butternut squash
1 cup diced celery
1/2 cup minced flat leaf parsley
Puff pastry (defrost it in the fridge all day)

Directions

Melt butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10-15 minutes. Add the flour, reduce the heat to low and cook for 3 minutes. Slowly add stock, pernod, saffron, salt and pepper and bring to a boil. Simmer for 5 minutes. Add the evaporated milk and taste for seasonings (it should be highly seasoned because you're going to add all those veggies).

Cook the potatoes in boiling salted water for 10 minutes. Add the asparagus, carrots and squash to the pot and cook in boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables and parsley to the sauce and mix well.

Preheat the oven to 375 degrees.

Lay out the puff pastry, put the bowls you will use upside down on the pastry and cut around the bowl leaving 1/2 inch extra. Divide the filling equally among 4 bowls. Brush the outside edges of each bowl with the egg wash, then place dough on top. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits on top. Sprinkle with salt and pepper. Place on baking sheet and bake for 1 hours, on until the top is golden brown and the filling is bubbling and hot.

A cure for fettuccine alfredo?!

Perhaps you all know this, but I just discovered it... you can substitute evaporated milk for heavy cream in recipes to make it low-fat and easier to digest. Who knew? And if you knew, why didn't you tell me? All these years of never being able to order fettuccine alfredo, anything in a cream sauce, bechamel, or pot pies... Loving this discovery and all the menu planning that will commence now :)

Tuna and Tomato Pasta

I've made this recipe a few times mostly because it's so simple and I always have the ingredients. The plus side is that it's actually a good dish. I'm two weeks into this pescatarian thing and really missing chicken and bacon so this tuna dish helped curb my cravings a bit.

Tuna and Tomato Pasta
Adapted from Everyday with Rachael Ray

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, chopped
1 cup chopped flat leaf parsley
One 28oz can crushed tomatoes
Salt and Pepper
4 tbsp butter
One 6oz can white tuna in olive oil
One 1lb box medium pasta shells

Directions

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tbsp parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until sauce thickens, about 20 minutes. Whisk in the butter and tuna.

Meanwhile, boil water for pasta and cook according to box directions. Add the pasta to the sauce and stir in remaining parsley. Top with parmesan cheese, if desired.

*Note: Do not skip the butter. It absolutely makes a difference in my opinion. The butter gives it a silky and rich flavor.*