Jul 01

Pasta with Burst Tomatoes and Mascarpone

Savor the flavor of summer with fresh tomatoes and herbs over cheese-filled pasta. The mascarpone cheese will melt and combine with the tomatoes to make a delicious creamy sauce. Blister and burst the tomatoes under the broiler to concentrate the flavor. I sprinkled pumpkin seeds over the top of mine and loved the crunch it added. Enjoy!

Pasta with Burst Tomatoes and Mascarpone
1 (24-oz.) pkg. frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 Tbsp. olive oil
1/4 C butter, cubed
1 Tbsp. fresh lemon juice
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 C. torn assorted fresh herbs (such as
parsley and basil)
1 (8-oz.) container mascarpone cheese

Prepare pasta according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15×10-in. jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

Jun 25

Country Apple Slaw

I love the balance of sweet, sour and salty flavors in this recipe. There are many ingredients I had never thought about putting together before I first prepared this. I made this for my neighbors and got rave reviews from both of them. The pumpkin seeds add so much to the slaw, so don’t skip adding them. Enjoy!

Country Apple Slaw
2 Granny Smith apples, thinly sliced
4 C. shredded green cabbage (about 1/2 head)
4 C. shredded red cabbage (about 1/2 head)
1 cucumber, seeded and sliced
3/4 C. dried cherries
1/2 C. cider vinegar
1/3 C. honey
1/3 C. olive oil
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 C. roasted, salted pumpkin seeds

Combine apples and next 4 ingredients in a large bowl. Whisk together vinegar and next 4 ingredients in a medium bowl. Toss vinaigrette with apple mixture; cover and chill up to 4 hours. Sprinkle with pumpkin seeds.

Yields: 8 Cups

Jun 22

Lemon-Parsley Baked Cod

Cod is a white, mild flavored fish that is an excellent low-calorie source of protein with a variety of important nutrients. This is a quick and easy, yet flavorful, dish that you’re going to enjoy. The lemon peel you sprinkle on at the end really makes it pop with flavor. I used a fresh lemon, so I used the zest instead of the dry lemon peel. Enjoy!

Lemon-Parsley Baked Cod
3 Tbsp. lemon juice
3 Tbsp. butter, melted
1/4 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. lemon-pepper seasoning
4 cod fillets (6-oz. each)
2 Tbsp. minced fresh parsley
2 tsp. grated lemon peel

Preheat oven to 400 degrees. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.

Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish.

Jun 17

White Chocolate-Strawberry Tiramisu

This is a great twist on Tiramisu. Lady fingers, strawberries, and whipped topping flavored with white chocolate create a light and delicious dessert. Enjoy!

White Cocolate-Strawberry Tiramisu
2 C. heavy whipping cream
1 pkg. (8-oz.) cream cheese, softened
1/2 C. (4-oz.) mascarpone cheese
9-oz. white baking chocolate, melted and cooled
1 C. confectioners’ sugar, divided
1 tsp. vanilla extract
2 pkg. (3-oz. each) ladyfingers, split
2/3 C. orange juice
4 C. sliced fresh strawberries

In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners’ sugar and vanilla. Fold in 2 cups of the whipped cream.

Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cram cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.

Gently stir remaining confectioners’ sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving.

May 20

Caramelized Pork Tenderloin

Never have you had pork that taste this delicious! This tenderloin is tender, juicy, savory, and has a hint of sweetness. Even though it is cooked in a skillet, it tastes as if it has been grilled. It’s quick for weeknight dinners, and impressive enough for entertaining. Enjoy!

Caramelized Pork Tenderloin
1 pork tenderloin (1-lb)
1/4 C. packed brown sugar
4 garlic cloves, minced
1 Tbsp. Montreal steak seasoning
2 Tbsp. butter

Cut pork into four pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere.

In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

May 06

Pineapple Coconut Cake

Pineapple cake with warm buttery coconut and pecan Icing! Once you have made this for your family and friends it will be a requested desert. Enjoy!

Pineapple Coconut Cake

1/2 C. (1 stick) butter, melted
2 C. sugar
2 large eggs, lightly beaten
1 (20-oz) can crushed pineapple, undrained
2 C. self-rising flour
1 tsp. vanilla extract
Warm Coconut Icing

Preheat oven to 325 degrees. Grease and flour a 13×9 baking pan.

In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.

Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and bake 10 minutes, or until icing is bubbly.

Warm Coconut Icing:
1/2 C. (1 stick) butter
1 C. sugar
1 (5-oz) can evaporated milk
3.5 oz. coconut
1 C. chopped pecans
1 tsp. vanilla extract

In a medium saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium-high heat; boil 4 minutes, stirring constantly; remove from heat.

Stir in coconut, pecans, and vanilla. Pour over hot cake.

Apr 30

Crispy Coconut Kale with Roasted Salmon

A healthy, delicious dish that has a taste of coconut in each bite. Each bite having so much flavor, you might have a hard time remembering how good it is for you. Enjoy!

Crispy Coconut Kale with Roasted Salmon
1 C. jasmine rice, uncooked
1 C. coconut milk
1 C. water
1/2 tsp. sea salt
1/3 C. coconut oil, melted
1 tsp. toasted sesame oil
2 tbsp. tamari (or coconut aminos)
1 tbsp. sriracha
1 bunch kale, ribs removed and sliced into strips
1 C. unsweetened coconut flakes
1-1 1/2 lb salmon, sliced into 4 fillets

For sweet potatoes:
3 sweet potatoes, cubed
1 tsp. paprika
1 tbsp. coconut oil, melted

Rinse and drain rice if needed. Place in a saucepan with coconut milk, water and salt. Bring to a boil and stir. Reduce to the lowest heat possible, cover, and cook 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve.

While the rice is cooking, heat oven to 400 degrees. In a lidded jar, add melted coconut oil, sesame oil, tamari, and sriracha. Place lid on the jar and shake vigorously until combined.

If you are making the sweet potatoes: Place sweet potatoes on a baking sheet. Drizzle with melted coconut oil and sprinkle with paprika. Toss to coat. Bake 30 minutes or until tender.

Place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. Toss until well-coated. Drizzle salmon with 1 to 2 tablespoons of remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potatoes baking time (if you’re making them) or until cooked through, being careful not to burn the kale. Remove from oven. Serve over fluffed rice with an extra drizzle of dressing.

Apr 19

Strawberry Shortcake

Absolutely amazing! I got a chance to go strawberry picking with a friend yesterday at Boone Hall Plantation here in Mt. Pleasant, and had strawberry shortcake on my mind. After tasting this delicious cake I don’t think I will be making biscuits for my strawberries again. I chop my strawberries and mix with sugar, and let them sit for about an hour before serving. Enjoy!

Strawberry Shortcake
2/3 C. sugar
1/4 C. butter
1 egg
1 tsp. vanilla extract
dash of almond extract
1/4 tsp. salt
1-1/2 C. all-purpose flour
2 tsp. baking powder
1/2 C. milk
Whipped cream
Strawberries

In a bowl, cream sugar and butter. Add egg, vanilla and almond extract; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350 for 20-25 minutes. Cool on wire rack.

Cut into nine servings. Split each serving horizontally and fill with whipped cram and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately.

Yields: 9 servings

Apr 16

Carolina Grilled Shrimp

These zesty marinated shrimp can be served as an appetizer or as an entree. A short list of ingredients pile on the flavor making these a winner for your next BBQ. Enjoy!

Carolina Grilled Shrimp
1 lb. peeled and deveined jumbo raw shrimp
2 Tbsp. olive oil
1/4 C. chili sauce
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 garlic cloves, minced
1/4 tsp. ground red pepper

Thread shrimp onto skewers. Place in a 13×9 baking dish.

Whisk together olive oil and next 5 ingredients in a bowl; pour over shrimp. Cover and chill for 20 minutes. Remove shrimp from marinade, discarding marinade.

Preheat grill to medium-high (350-400 degrees). Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or until shrimp turn pink.

Apr 13

Creamy Chicken and Pasta

Here’s another great comfort dish. This pasta has a creamy mushroom sauce and chicken throughout. Add a tossed salad and you have a great meal you could entertain with. Enjoy!

Creamy Chicken and Pasta2 C. uncooked penne or medium tube pasta
2 C. sliced fresh mushrooms
1 C. sliced fresh green onions
2 Tbsp. butter
1/2 C. white wine or chicken stock
1 tsp. minced garlic
1 Tbsp. all-purpose flour
1/3 C. water
1 C. heavy whipping cream
2 C. cooked cubed chicken
2 Tbsp. capers, drained
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese. Taste, and if needed add more salt and pepper.

Yields: 5 servings