Pineapple Rum Cocktail

A refreshing drink, great for the start of spring and summer weather. Enjoy!



Pineapple Rum Cocktail
Source: Everyday Food Magazine

46 ounces pineapple juice
2 cups spiced rum
1/2 cup lime juice

Combine in a large pitcher, chill and serve over ice. Garnish with lime slice.

BB: Croque Monsieur

I have to admit, upon reading the title of the second Barefoot Bloggers recipe for April, I had noooo idea what it was. The lack of a photo was not helping my cause. A simple read through the directions revealed that croque monsieur is simply the devil, in ham-and-oh-so-much-cheese-sandwich form. Given we are a no ham house-sold, I decided these would have to be glorified grilled cheese sandwiches with tomato. YUM.


This definitely falls under the category of "decadent." Let's see: bread, layered with cheese, layered with more bread, slathered with cheese sauce, layered with MORE cheese.


Though I now know that I mistakenly left out the parmesan, I thought the cheese sauce itself was a little bland. Maybe I just under-seasoned it.(No worries, I added the parmesan after the final layer of gruyere - it was not left out!) I could have done without the mustard, but I get why it's there given the original concept of ham being present. We used sourdough bread, which gave it a great additional flavor. Overall, you can't go wrong with lots of cheese and bread! Very delicious!

Croque Monsieur
Chosen by Kathy of All Food Considered
Source: Barefoot in Paris on page 48

* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups hot milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Pinch nutmeg
* 12 ounces Gruyere, grated (5 cups)
* 1/2 cup freshly grated Parmesan
* 16 slices white sandwich bread, crusts removed
* Dijon mustard
* 8 ounces baked Virginia ham, sliced but not paper thin (I substituted tomato slices)

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Spinach and Feta Turkey Burgers

We had some ground turkey to use up, and with the weather finally getting nice, I knew my husband would be itching to use the grill. I was searching for something different than what we usually do with burgers, and I stumbled across this recipe. Cheese? Check. Vegetables snuck in there? Check. New flavor? Check. We haven't ventured much into the Greek flavoring realm, so I decided to ease us in with this recipe. I cut the recipe in half, omitted the yogurt and used one egg instead of the egg beaters. The only thing I'd change next time is to add the yogurt (I was just being lazy when I omitted it) and to increase the Greek seasoning. I thought it could have used a little more. Overall, it's a great burger recipe and I'm excited to make them again!


Spinach and Feta Turkey Burgers
Source: Bakespace

32 oz Extra Lean Ground Turkey
10 oz box Frozen Chopped Spinach, thawed with liquid squeezed out
1/2 C Feta cheese, crumbled
1/2 C onion, grate
2 cloves garlic, grated
2 Tablespoons Plain Fat Free Yogurt
1/2 C plain bread crumbs
1/4 C Egg Beater
1 heaping Tablespoon Greek Seasoning (see below for homemade recipe)

Combine all ingredients. Form 8 equal sized patties. Cook over medium heat, until no longer pink.

Greek Seasoning
Source: Recipezaar

* 2 teaspoons dried oregano
* 2 teaspoons salt
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 teaspoon cornstarch
* 1 teaspoon black pepper
* 1 teaspoon dried parsley flakes
* 1 teaspoon paprika
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon thyme

Artichoke Turkey Casserole

My husband doesn't eat ham, so the typically Easter ham is a no-go in our house (I'm not really saddened by this). Instead, I made a turkey dinner. Since I got an 11 pound turkey for two people, there were plenty of leftovers. Luckily, my Better Homes and Gardens cookbook had a great casserole recipe for leftover turkey! I had to omit the bacon and pepper, used brown rice instead of white, used canned artichokes, and used a homemade substitute for the canned cream of chicken soup. The casserole turned out fabulous, and will definitely be a favorite use for leftovers in the future! I had enough to make two, and froze one for an easy meal on a busy night.

I am realizing now that this does not photograph well. But, it's too good to leave out. So here you go.


Artichoke Turkey Casserole
Source: Better Homes and Gardens, New Cookbook: Bridal Edition
Serves 6

* 1/2 cup chopped carrot (1 medium)
* 1/2 cup chopped red sweet pepper (1 small)
* 1/4 cup sliced green onion (2)
* 1 tablespoon butter or margarine
* 1 10.75-ounce can condensed cream of chicken soup (or substitute, see below)
* 1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up (I used one can of quartered artichoke hearts)
* 1-1/2 cups chopped cooked turkey or chicken
* 1 cup cooked long grain rice or wild rice
* 1/2 cup shredded mozzarella cheese (2 ounces)
* 2/3 cup milk
* 1/2 teaspoon dried thyme, crushed
* 2 slices bacon, crisp-cooked, drained, and crumbled
* 3 tablespoons grated Parmesan cheese

Directions

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

2. Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Nutrition Facts per serving

* Calories: 248
* Total Fat (g): 11
* Saturated Fat (g): 5
* Monounsaturated Fat (g): 4
* Polyunsaturated Fat (g): 1
* Cholesterol (mg): 47
* Sodium (mg): 611
* Carbohydrate (g): 18
* Total Sugar (g): 3
* Fiber (g): 3
* Protein (g): 18


Cream of Soup Substitute
Source: About.com

Ingredients:

* 2 cups dry milk
* 3/4 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dried onion flakes, optional
* 1 teaspoon dried leaf thyme
* 1/2 teaspoon dried leaf basil, optional
* 1/2 teaspoon dried leaf oregano, optional
* 1/2 teaspoon ground marjoram, optional
* 1/2 teaspoon pepper
* 2 to 3 teaspoons butter

Preparation:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking.

Chicken with Tomatillo Salsa

Ever since we moved here and started going to a fabulous grocery store, I've been eyeing their selection of fresh tomatillos. I desperately wanted to make something, anything, with them. They turned out to be a fabulous addition to white chicken chili, so I after that I was ready for recipe #2. Flipping through my Better Homes and Gardens cookbook, I found their recipe for Chicken with a tomatillo salsa and put it on the menu immediately! I think for next time, some queso fresco layered just at the end of cooking would made a great addition to an already fabulous dish! We served with some mashed black beans and sauteed zucchini. Yum!


Chicken Breasts with Tomatillo Salsa
Source: Better Homes and Gardens, New Cookbook: Bridal Edition, p 426.
Serves 4.

* 2 tablespoons yellow cornmeal
* 2 tablespoons all-purpose flour
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 skinless, boneless chicken breast halves
* 2 tablespoons cooking oil
* 1 13-ounce can tomatillos, rinsed and drained (I used about 1 pound fresh)
* 3 tablespoons snipped fresh cilantro
* 3 tablespoons finely chopped onion
* 2 tablespoons lime juice
* 1 fresh jalapeno, seeded and finely chopped

Directions

1. In a resealable plastic bag combine cornmeal, flour, chili powder, salt, and pepper. Add chicken pieces, a few at a time. Seal bag; shake to coat.

2. In a large skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.

3. Meanwhile, for salsa, coarsely chop tomatillos (you should have about 1 cup). In a small bowl stir together tomatillos, cilantro, onion, lime juice, and jalapeno pepper. Serve salsa over chicken.

Nutrition Facts per serving

* Calories: 258
* Total Fat (g): 9
* Saturated Fat (g): 1
* Monounsaturated Fat (g): 0
* Polyunsaturated Fat (g): 1
* Cholesterol (mg): 66
* Sodium (mg): 1065
* Carbohydrate (g): 16
* Total Sugar (g): 2
* Fiber (g): 3
* Protein (g): 27

Pan Seared Shrimp with Soba and Broccoli

This pan seared shrimp recipe from Cook's Illustrated sounded tasty, easy, and quick. And, it was! I ended up doubling the sauce since I wanted to combine it with some noodles. It was just the right amount and we really enjoyed the flavors.


Pan Seared Shrimp
Source: Cook's Illustrated
Serves 4

For the shrimp:
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground red pepper flakes
1/8 teaspoon granulated sugar

For the sauce:
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1.5 teaspoons soy sauce
2 teaspoons fresh grated ginger
2 teaspoons water
2 scallions, sliced thin

8-12 ounces soba noodles, cooked and drained
2 cups steamed broccoli

1. Combine sauce ingredients in a small bowl and mix well. (Double sauce ingredients if pairing with noodles)

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with sauce mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.

3. Add cooked soba noodles and steamed broccoli along with remaining sauce. Toss to combine, then serve.

Caribbean Spiced Burgers with Mango Salsa

There is a battle in our house over burger preferences. My husband prefers chicken burgers, while I'd take a turkey burger any day. Katie from Good Things Catered has single-handedly settled this debate with this recipe, and turned me into a chicken burger lover! The burger has great flavor and the mango salsa is a fantastic complement - don't skip it! (Though, I cut the recipe in half and it was plenty for 4 burgers.)
(oh, and let's just pretend I didn't almost burn mine, mmmkay?)



Caribbean Spiced Chicken Burgers with Mango Salsa
Source: Good Things Catered
Makes 4 burgers

For the Burgers:
1 lb. ground chicken
4 Tbsp low sodium soy sauce
4 Tbsp red wine vinegar
2 Tbsp packed brown sugar
2 tsp fresh thyme
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1/4 tsp chili powder
1/4 tsp allspice
1/8 tsp ground ginger

Directions:
-In small bowl, combine thyme, salt, garlic, onion, paprika, pepper, allspice, ginger and set aside.
-Divide ground chicken into four 1/4 lb rounds. Shape rounds into 1/2 inch thick patties (about 5 inches wide).
-In high sided dish or airtight storage bag, combine soy sauce, vinegar, and brown sugar.
-Mix to dissolve sugar into liquids.
-Coat both sides of chicken patties with spice mixture and place into liquid.
-Seal and place in fridge for about 1 hour to marinate.
-Turn grill on medium high.
-Remove chicken patties from marinade, shake to remove excess and place onto grill.
-Cook, flipping once, until cooked through, about 15 minutes.
-Remove from grill and let sit, covered by foil, for 5-10 minutes before serving.

For the salsa:
2 medium ripe mangoes
1/4 c. red onion, finely diced
2 Tbsp fresh cilantro, minced
1 Tbsp fresh mint, minced
1/2 tsp fresh ginger root, grated
juice of 1/2 small lime
1/8 tsp garlic salt

Directions:
-Peel and cut mango off of seed.
-Cut mango sliced into 1/2 inch cubes.
-In small bowl, combine mango, red onion, cilantro, mint, ginger, lime juice and garlic salt.
-Mix lightly to combine thoroughly and refrigerate 15min - 1 hour before serving.

BB: Chinese Chicken Salad

As soon as I saw peanut butter in the ingredient list, I knew this would be a chicken salad my husband could get behind. Admittedly, I don't like asparagus OR red pepper, so I left those out. I did have some leftover snow peas, so I decided to add those in. After reading some reviews, it seemed like the salt in the sauce was unnecessary, so I left it out. Ultimately, we absolutely LOVED it and I can't wait to make it again... though the next time will be a little different, I don't want to use that much oil again!

Update (04/28/09): I have made this a few times, replacing the oil in the dressing with 2% greek yogurt - it works great!!


* 4 split chicken breasts (bone-in, skin-on)
* Good olive oil
* Kosher salt
* Freshly ground black pepper
* 1/2 pound asparagus, ends removed, and cut in thirds diagonally
* 1 red bell pepper, cored and seeded
* 2 scallions (white and green parts), sliced diagonally
* 1 tablespoon white sesame seeds, toasted

For the dressing:

* 1/2 cup vegetable oil (or 1/2 cup 2% greek yogurt)
* 1/4 cup good apple cider vinegar
* 3 tablespoons soy sauce
* 1 1/2 tablespoons dark sesame oil
* 1/2 tablespoon honey
* 1 clove garlic, minced
* 1/2 teaspoon peeled, grated fresh ginger
* 1/2 tablespoon sesame seeds, toasted
* 1/4 cup smooth peanut butter
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Lighter General Tso's Chicken

This comes from a recent issue of Everyday Food magazine. Our Chinese fake-out is usually limited to Kung Pao Chicken, since it's my husband's favorite, but I thought I'd give this recipe a whirl for something different. I'm not sure I've ever had General Tso's chicken from a restaurant, so I probably and not the best one to right a review. Regardless, we loved it! It's a light sweet sauce with a good spicy kick. I added zucchini sticks to mine for a little vegetable variety. The other reason I wanted to try it was to test drive the egg white batter technique, and ultimately I thought it was easy and worked well. I'll definitely use that in other recipes.


Lighter General Tso's Chicken
Source: Everyday Food
Serves 4

* 1 1/4 cups long-grain brown rice
* 1/4 cup cornstarch
* 1 pound snow peas, trimmed and halved crosswise
* 4 garlic cloves, sliced
* 2 teaspoons fresh ginger, grated and peeled
* 3 tablespoons light-brown sugar
* 2 tablespoons soy sauce
* 1/2 teaspoon red-pepper flakes
* 2 large egg whites
* Coarse salt and ground pepper
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 2 tablespoons vegetable oil, such as safflower

Directions

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Pineapple Sorbet

I've definitely been on a sorbet kick lately, and thought pineapple would be a good one to make next, since pineapple is my favorite fruit! This was probably the easiest one to make, and SO good! It's very refreshing, and though I only had vodka on hand, rum would be great in it as well!


Pineapple Sorbet
Makes about 4 cups

1 whole pineapple
1 cup sugar
1/2 cup water
2 Tbsp vodka or rum

Combine water and sugar in a small saucepan, heat until the sugar dissolves. Peel and core the pineapple, then cut the fruit into rough chunks. Puree the fruit and sugar syrup in a blender of food processor, then pour into a bowl. Stir in the vodka or rum. Chill for at least 4 hours, then freeze in an ice cream maker.