A while ago we purchased lamb shanks while grocery shopping.  We put them in our freezer, saving them for a special “dinner for two” night.  Last Sunday seemed the perfect day for cooking them.  After defrosting them overnight, we slowly braised them with red wine and an assortment of spices and vegetables.

Unfortunately, while they were cooking, it seemed that fate had other plans, and the shanks were put aside until Monday.  However, there was a hidden benefit to that.  I hadn’t planned an interesting side dish for Sunday, but with dinner delayed a day I decided to go to the grocery store and get items for a yummy veggie dish.

We had made Spiced Cauliflower previously at Thanksgiving as an appetizer.  However, it worked well as a side dish for the two of us.  The spices used to coat the cauliflower were perfect in that they weren’t overpowered by the red wine in the sauce or the bleu cheese coating for the lamb but also didn’t hog the spotlight.

Having made Spiced Cauliflower twice, I think it could become one of my favorite go-to recipes.  I can use it as a side dish or appetizer, and it is a dish that is ready with little time or effort.  I also think that the spices could be varied to compliment other dinner dishes or please diners’ preferences.

Spiced Cauliflower

2 lb. cauliflower, cut into florets

2 Tb. unsalted butter, melted

1 tsp. Old Bay seasoning

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. cumin

freshly ground black pepper

Preheat oven to 500.  Using a microwave, melt butter in a large bowl.  Add florets, and toss well to coat.  In a small bowl combine seasoning, sugar, salt, cumin, and black pepper (to taste).  Sprinkle seasoning on cauliflower, and mix well.  Spread cauliflower onto a baking sheet.  Bake for 15-20 minutes, or until cauliflower is golden brown.

Lazy Sundays are wonderful.  With four children, these don’t happen all that often.  However, this past Sunday was a free day without a schedule.

We started our day by savoring several cups of coffee, watching food shows, and making a little breakfast.  This relaxing start was followed by shopping for new kitchen decor.  I am very lucky in that my husband enjoys shopping with me.  We went to a couple stores, found a few chicken pieces for our kitchen, and then headed to the grocery store.

As we were braising and roasting lamb shanks for dinner, we decided to make an afternoon snack to hold us over.  Seeing wonderful looking mushrooms in the produce department, we thought we would try our hands at some sort of mushroom dip.  I was envisioning a dip in which the mushrooms had been sauteed to enhance their flavor, blended to give it a smooth consistency, and then baked with cheese for a gooey topping.  My husband liked my idea (smart man), so our appetizer was decided.

While blending our veggies we needed to add some liquids to help with the process.  As noted in the recipe, we used a pinch of olive oil and some Pinot Grigio.  However, you can use different amounts of oil and wine or use a different liquid, such as chicken broth, depending on your taste preferences.

Mushroom Pate

2 Tb. olive oil, divided

1  medium onion, finely chopped

3 cloves garlic, diced

1/3 lb. cremini mushrooms, sliced

1/4 lb. shiitake mushrooms, sliced

1/2 cup Parmesan cheese, grated

1/2 cup Pinot Grigio

1/2 cup mozzarella cheese, shredded

Preheat oven to 375.  Heat 1 tablespoon olive oil in a large frying pan over medium heat.  Add onion, and saute for 5 minutes.  Add garlic, and saute for an additional minute.  Add both mushrooms, and cook for 5 minutes.  Place mushroom mixture in blender, and add 1 tablespoon olive oil, Parmesan, and Pinot Grigio.  Blend until smooth, adding more liquid if needed.  Do not overfill your blender, as the ingredients are hot!

Divide blended mixture evenly among 4 ramekins, top with mozzarella, and bake for 5 - 10 minutes, or until cheese is melted.

Serve with crackers, pita chips, or bagel chips.

*For additional kick, add roasted poblano or jalapeno peppers when blending.

Last week, there was no Tapas Monday.  My husband was traveling for business and there’s no joy in candlelight tapas alone, so it was a regular dinner at a normal time last Monday.  However, as my husband was returning from the trip on Friday morning and we had an evening softball game to attend, it seemed like the perfect reason to have tapas on Friday.

With the softball game ending at 8 and a jet-lagged husband, I knew we would want a dinner that was ready shortly after we returned home.  Therefore, I needed dishes that either needed little preparation or could be left to simmer until we returned.

A dinner of Italian dishes seemed like the perfect solution.  I would slice and chill cantaloupe slices and wrap them in prosciutto when we arrived home.  I purchased bocconcini that needed no preparation.  Finally, I would make meatballs that could simmer in the crockpot.

The meatballs created my only dilemma- what sauce would I serve with them?  The meatball recipe that I like best is filled with Parmesan cheese but is light on spices.  When these meatballs are placed in a typical marinara sauce, the delicious cheese taste is lost.  So, I needed to create a sauce that would accent, rather than hinder, the meatball’s flavor.

I decided to dabble with ingredients and see what was created.  Luckily, using my husband’s typical cooking strategy of a little of this and a little of that worked.  While this is not a typical sauce for pasta, it was perfect for my meatballs.  Now, I just need to perfect the amount of ingredients for my meatball recipe, and that will be posted also!

Not Your Typical Tomato Sauce

1 Tb. olive oil

1 onion, chopped

3 garlic cloves, minced

1 cup Pinot Grigio

2 tomatoes, diced

1/4 cup Parmesan cheese, shredded

Pour olive oil into deep frying pan, and place over medium heat.  When oil is heated, add onion, and saute for 5 minutes.  Add garlic, and saute for an additional minute.  Add wine, bring to a boil, and allow to simmer for 5 minutes.  Add tomatoes and Parmesan cheese, and stir well.  Simmer, covered, for 30 minutes to allow flavors to meld.

I have to start by confessing that I was late in giving my mom her birthday gift this year.  Yes, I did send a card on time, and I did call her on her special day, but I didn’t send a present.  To be honest, I was stumped as to what she would need or want.  So, I pondered for a while. . .

As Mother’s Day drew near, I decided the best option would be to give her a two-for-one gift, which meant now I needed a bigger and better idea than the lack of idea that I already had.  When my parents lived locally, I know they always enjoyed my cooking and baking.  Wanting to give her something bigger, I created a “Quarterly Treat” club for my mom.  As part of this present, I purchased an air-tight container that I decorated for her.  Now, I needed to figure out what I would send for her first treat.

I’m one of those sentimental sorts, so I thought about the treats from my childhood and remembered a cookie my mom made when I was really young, zimtsterne.  These cookies were made from a recipe handed down through my mother’s family.  As my younger daughter helped me make them, I was reminiscing about the taste and look of these cookies and hoping mine would be the same.

When the first batch was done baking, I barely could wait to take them off of the cookie sheet to try one.  As I bit into the cookie I was amazed at how memory is affected by the senses.  Tasting the flavor and feeling the cookie’s texture, I was transported back to being 5 and celebrating Christmas with my family.  These seemed just like my mom’s.  Even better than that, when my mom received her present she was thrilled with her new club and the cookies.

While I am not proud of my procrastination, I am delighted that my present pleased my mom.  I eagerly am planning the next installment of her treats.

Zimtsterne

3 Tb. unsalted butter

1-1/2 cups sugar

3 eggs (1 separated)

1 tsp. lemon juice

2-1/2 tsp. baking powder

1/4 tsp. salt

2-1/3 cups flour + extra for rolling

1-1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup walnuts, diced

Preheat oven to 375. Place butter, sugar, 2 eggs, 1 egg yolk, and lemon juice in a large bowl, and mix until fluffy.  Continuing mixing, add baking powder, salt, flour, cinnamon, and nutmeg.  When well combined, add nuts, and stir until incorporated.

Prepare a cookie sheet by coating with nonstick cooking spray.  Place a fourth of the dough on a well floured surface, and roll to 1/4 inch thickness.  Make cookies using a star-shaped cookie cutter.  Place stars on cookie sheet, and brush with remaining egg white.

Bake for approximately 8 minutes, or until bottoms are golden brown.

My husband and I cook differently.  He tends to choose his ingredients in a more spontaneous manner, while I make a plan of what I will use.  I prefer to measure ingredients, and he likes to approximate.  He adds many spices to dishes, while I choose one or two to flavor my creation.

Nonetheless, or maybe because of our different approaches, we work together well while cooking.  However, this past Sunday I merely was a spectator, as it was Mother’s Day.  While I didn’t want to give the appearance that I was being a critic, I wanted to watch him make our dinner.  Otherwise, I knew I wouldn’t have measurements when I wrote this recipe.  (With that being said, all measurements are approximate because, as noted above, he doesn’t measure.  So, when he added an ingredient, I made my best judgment as to how much it was.)

I must confess that when I initially saw the zucchini post-blending, I wondered how it would work in this dish.  However, as he added ingredients, I could see that an amazing filling was being created.  I was able to sneak a tiny taste and was assured that not only did it look good, it was filled with great flavors.  As his “recipe” made more than was needed to fill the chicken breasts, the remaining filling was heated and served as a sauce to top the chicken.

Served with roasted butternut squash and blanched green beans, it was the perfect Mother’s Day dinner.  What a wonderful treat for me from the man I love.

Italian Stuffed Chicken

1 zucchini, ends removed

1 medium onion, caramelized

3/4 cup shredded cheddar cheese

1/2 cup fresh Parmesan, grated

20 pepperoni slices, diced

1/2 cup shredded mozzarella

2 tsp. Italian seasoning

1/2 tsp. paprika

1 tsp. garlic salt

4 chicken breasts, pounded thin

1 egg

1/2 cup panko

1/2 cup pecans, ground

Preheat oven to 350.  Place zucchini in a blender, and puree.  Pour zucchini into a large bowl.  Add caramelized onions, cheddar, parmesan, pepperoni, mozzarella, and seasonings.  Mix well.  Using half of the mixture, divide among chicken breasts, spreading over the top of each.  Starting at narrow end, roll chicken, and secure with a toothpick.

In a small bowl, whisk egg.  In a second small bowl, combine panko and pecans.  Dip one rolled chicken breast in egg, coating all sides.  Then place into panko-pecan mixture, again coating all sides.  Place into a baking dish coated with nonstick cooking spray.  Repeat with 3 remaining chicken breasts.

Bake for 25 minutes, uncovered.  Cover with foil, and cook for another 20 minutes, or until chicken is cooked thoroughly.

Planning our menu for a mid-week dinner, I had decided on a pork tenderloin and broccoli, but I needed one more dish to complete our meal.  Although some sort of potato or rice dish would work, I was looking for something lighter.  I also wanted to make a dish that would add some color to our plates.

Lacking inspiration, I decided to peruse the produce department of our grocery store.  Spying the squash section, I chose a butternut squash for our dinner.  I love butternut squash but tend to use it most in fall and winter.  As we hadn’t eaten it in a few months, I was eager for this dinner.

Typically, my husband and I make butternut squash with a hint of sweetness.  My husband adds a little honey to sweeten his squash, while I use some brown sugar and cinnamon for extra flavor.  For this dinner, I wanted to try something new.  Rather than adding sweetness to the squash while it was cooking, I would try adding some savory flavor.

This recipe was really simple and had a wonderful bite from the garlic.  Topped with a drizzle of honey, there was a delicious balance of tastes.  For an alternate topping, shaved parmesan also makes an excellent finish to this dish.

Roasted Butternut Squash

2-1/2 lb. butternut squash

1 Tb. olive oil

2 - 3 cloves garlic, minced

honey or Parmesan cheese

Preheat oven to 400.  Peel butternut squash, and remove seeds.  Cut squash into bite-sized cubes, and place in a large bowl.  Add olive oil and garlic, and toss.  Pour squash into a baking dish that has a cover.  Bake for 30 minutes, uncovered.  Remove dish from oven, and toss squash.  Cover dish, and bake for an additional 30 minutes.  Serve, topped with a drizzle of honey or a few shavings of Parmesan, if desired.

When I was working on this Monday’s tapas menu, I wanted a veggie dish that would compliment our Greek theme.  Zucchini seemed to be a prevalent ingredient in Greek menus that I reviewed.  As both of us like zucchini (and the kids generally don’t), it was a great veggie to use for our adults only meal.

I decided that it would be fun to use the zucchini for a fritter sort of dish.  However, I am not a fan of frying which means that I had a problem, as fritters are fried dishes.  So, what I decided to do was make a fritter-style batter but pan-fry my creation in a nonstick pan without oil, giving us non-greasy zucchini cakes.

To make these cakes have more of a Greek flair, I also made some tzatziki sauce.  Tzatziki sauce is a condiment that is newer to my cooking but one that I thoroughly enjoy.  The cooling flavor of cucumber combined with the bite of garlic makes a wonderful pairing of tastes in one sauce.  Served atop piping hot zucchini cakes the sauce rounded out the dish quite nicely.

Served with Nachos with a Greek Twist, we had a delightful Greek tapas dinner on Monday.

Zucchini Cakes

2 medium zucchinis, grated

1 egg, beaten

2 scallions, diced

1/2 cup flour

salt & pepper

Sprinkle grated zucchini with a little salt, and allow to sit for 5 minutes.  Wrap zucchini in a few layers of paper towels, and squeeze gently to remove moisture.  Use additional paper towels, if needed, to remove all excess liquid.  In a medium bowl, combine zucchini, egg, scallions, and flour.  Grind a little fresh pepper onto mixture, and stir.

Heat large nonstick frying pan over medium heat.  When warm, spoon a generous tablespoon of zucchini mixture into frying pan.  Repeat with addition batter.  (You should be able to fit about 5 or 6 fritters in your pan.)  Cook for 2-3 minutes, or until golden brown,  and flip.  Cook second side for another 2-3 minutes, again until golden brown.  Move to serving plate, and cover with foil to keep warm.  Repeat cooking directions for second batch.

It’s been a few weeks since we had Tapas Monday at our house.  Between business travel and family obligations, we have not been at home together on a Monday night recently.  So, yesterday I was quite excited to plan our dinner.  With a freezer full of meats from a recent shopping trip, I decided to create a theme out of the meat I chose.

After checking out my options, ground lamb seemed like an excellent starting point.  Lamb makes me think of Greek food, which led me to wondering what fun appetizer I could make with a Greek theme.  So, rather than make a traditional Greek dish, I decided to create some nachos with a bit of Greek to them.

To make this dish resemble its ethnicity, I made homemade pita chips, which I love because they are easy to make, low calorie, and quite tasty.  The ground lamb was seasoned and served with an assortment of toppings:  diced tomatoes, diced kalamata olives, and a feta cheese sauce.

After a day of meetings, deadlines, driving kids to activities, and homework review, we look forward to our Tapas Mondays.  When the clock strikes nine, it is with great excitement that we sit at our dining room table for great food and wonderful conversation.  Even though we both thought this appetizer was delicious, the best part of the meal was having some quiet time together.

Nachos with a Greek Twist

1/2 Tb. olive oil

1 small onion, diced

2-3 cloves garlic, minced

1 lb. ground lamb

1/2 small eggplant, diced

1 tsp. oregano

2 tsp. chili powder

1 tsp. cumin

salt & pepper

feta cheese sauce (recipe below)

Heat a large nonstick skillet over medium heat.  Coat bottom of pan with olive oil, and add onion.  Saute for 5 minutes.  Add garlic, and saute for another minute.  Add lamb, and cook until thoroughly browned.  Drain meat on paper towel lined plate to remove excess grease.  Return meat to frying pan, and add eggplant, oregano, chili powder, and cumin.  Stir to combine well, and cook for another 5 minutes.  Add salt and pepper (and additional oregano, chili pepper, or cumin, if needed) to taste.

Serve with pita chips, homemade or store bought, and top with feta cheese sauce.

Feta Cheese Sauce

1-1/2  Tb. unsalted butter

1-1/2 Tb. flour

1 cup whole milk

3 oz. feta cheese, crumbled into small pieces

Salt & pepper

Melt butter in a small saucepan over medium heat.  Once melted, add flour, whisking for 1 or 2 minutes.  Slowly add milk, whisking continuously until sauce thickens and begins to boil.  Add feta, stirring until cheese has melted.  Taste sauce, and add salt, pepper, and additional feta, if needed.

Spending time with family in the mid-Atlantic area this week, we’ve done lots of driving and have been eating on different schedules.  With a 6:00 Little League game to watch on Monday, we weren’t ready to eat on the drive there.  Instead we decided to enjoy the warm late April weather and the athletic talents of 7 and 8 year olds, especially of one 8 year old in particular, and dine later.

By the time the game ended and hugs and congratulations were given, it was a little after 8.  We decided to start our drive and find a place to eat on the way.  Luckily for us, we found Cheeseburger in Paradise.  As fans of Jimmy Buffett, it seemed that this would have to be a fun restaurant for us to try.

Walking into the restaurant, “Cheeseburger in Paradise” was playing over the speakers.  I did worry that if the song were played repeatedly, dinner could become painful.  However, it was simply good timing, as a variety of songs played throughout our stay.

Decorated in a beach theme, it was a nice relaxing environment for us to enjoy.  Our server came to our table promptly, offered to bring us water, and give us a moment to review the menu.  My husband enjoys a frozen drink, which made their house cocktail the perfect beverage for him.  The Cheeseburger in Paradise Cocktail (simply known as the CIP) had “frozen layers of Parrot Bay Rum Piña Colada, Cruzan Estate Dark Rum Runner, Margaritaville Margarita and Strawberry Daiquiri, prepared with fruit and juices and surrounded by an ocean of Hiram Walker Blue Curacao”.  Although pretty sweet, which our server kindly told him during ordering, it was a refreshing beverage after a day of heat.  I ordered the Sexy Peach.  (How could I resist a name like that?)  This drink was made the way I like, slightly sweet and light.  Made with Appleton Estate V/X, X-Rated Fusion, Peach Schnapps, peach flavor, lemonade and a dash of cinnamon, it was cool and easily sipped.

After placing drink orders, our server asked if we would want any appetizers.  He suggested the Spicy Queso & Chips, which seemed like a good indulgence before dinner.  Although the menu says that it is made with cheddar and asiago cheeses, it seemed more like processed cheese, but was fine nonetheless.  The chips appeared to be freshly made, and the dip had a bit of heat to it, making a great combination of flavors.

For our dinner, I decided to try something off of their sandwich menu, the Havana Club Wrap.  Even though this restaurant is named for its burgers, this wrap seemed to be the perfect fit for me.  Made with turkey, ham, bacon, pepper jack, mango sauce, and cream cheese on a sun-dried tomato wrap, it had a great combination of flavors.  (Not a fan of bacon, I decided to share that portion of my sandwich with my husband.)  Once assembled this sandwich is grilled, which produced a warm, gooey sandwich.  Although there were hints of mango in the sandwich, I requested a side of sauce for dipping.  Bacon removed and dip added, this sandwich was a winner.  It was served with a side of sweet potato chips, which also seemed to be freshly made and were nicely crisp and salty.

My husband decided to go with the obvious choice of a burger.  However, with about a dozen options, choosing took a moment.  He decided to try the Blue Cheese Blast Burger, which was a combination of blue cheese, onion strings, and Asian mayo (plus my bacon).  He found it to be a solid burger, not the best burger he’d had, but still tasty.  He chose a side of coleslaw as his side dish.  This coleslaw had a nice combination of sweetness and crunch without an abundance of sauce.

This restaurant was a great find for us.  We had good food and drinks, well timed and polite service, and a fun atmosphere in which to enjoy ourselves.  If we find ourselves near a Cheeseburger in Paradise in the future, we gladly would dine there again.

A few of you may be reading this article and wondering what, exactly, was I doing at a hot dog stand.  Did I go to this venue with children or at the pleading request of my husband?  The answer to both of those questions is no.  Having remembered seeing this place on the tv show, “Diners, Drive-ins, and Dives,” we decided this would be a good halfway lunch stop when we returned from a trip to Baltimore. 

When we arrived at Super Duper Weenie, it was apparent that we weren’t the only people deciding to have a late lunch at this locale.  Granted it is a small restaurant, but the line went into the parking lot and never diminished throughout our stay.  However, even with a decent sized crowd, the staff kept orders moving.

Being about the eighth party in line, we had some time to review the menu.  Although I am not a big fan of hot dogs, I have to admit that occasionally I like a chili dog.  Three different hot dogs on the menu had chili topping, so that narrowed my decision immediately.  Debating between the Californian and Cincinnatian, I denied my west coast roots and chose the latter.  My husband, who is a hot dog fanatic and enjoys multiple toppings chose the Georgia Red Hot with chili.  As their french fries were hand-cut, we had to order a basket and give them a try also.

Once our order was placed I headed into the dining area, which is a separate room that consists of two sets of picnic tables.  My husband waited in the order and pick-up area.  It took about 10 minutes for order to be ready, so I took that time to sneak peeks at my fellow diners’ orders, and everything appeared to be delicious.  In the other room, my husband noticed that the kitchen was low on serving trays and seemed to be short-handed.  While he waited, he collected discarded trays and brought them to the kitchen.  For his efforts, he was rewarded with a Super Duper Weenie t-shirt.  Had I known that were an option, I would have switched places!

Tray collecting done, my husband appeared with our tray of food.  The Cincinnatian was a good choice for me.  My hot dog was topped with Cincinnati style chili, cheddar cheese, and chopped onions.  These toppings were delicious, though my hot dog could  have been a pinch warmer.

My husband enjoyed his Georgia Red Hot. This was made with a spicy southern sausage topped with sauerkraut, mustard, and homemade sweet relish.  With chili added per his request, he found it to be quite enjoyable.  The only change he would have made would have been to order two hot dogs.

The hand-cut fries were a yummy treat.  Thinly sliced and sprinkled with salt and pepper, they were crunchy and hot and were the perfect compliment to our hot dogs.

Sometimes it’s good to vary your eating, and we definitely did that on Sunday.  Although a bit of a drive from our home, it will be a place we keep in mind when traveling through Connecticut.  Super Duper Weenie will make a delicious stop during any road trip.