sunday treats. blackened salmon & caramelized pineapple dessert

[image found here by Hallie Burton on Real Simple]

Yum. I wish I had taken a picture before we all devoured dinner tonight. Part of my Spring cleaning resolution involves my collection of recipe clippings. I've made a Springtime resolution that I will really work on testing out those specific recipes & skim out the duds. Lucky me has 3 males that are willing guinea pigs for all of this testing. Alex [kiddie age group], Mr J.D. [30's] & Jer [20 mark] all thought that tonight's dinner was a keeper.

Well, tonight's recipes from the April issue of Real Simple magazine were not duds. Blackened Salmon With Broccoli Rabe and Raisins. I type Yum again. This recipe helps with my pact of eating less carbs [which is sooo hard for a full-on starch--pasta, bread, potato--girl such as me]. While I'm not any where near a big girl--I still fit in some clothes from high school [it's more a matter of style difference from that time]--I'm not getting any younger either. Plus, if any of you have had surgery like me [you know, the kind that ends up splitting most of your stomach muscles...ugh], then you perhaps understand how hard it is to get back to that lovely flat[ter] stomach you once had.

Right, rambling. So, I'm trying to eat less carbs & thought that this recipe for blackened salmon & broccoli rabe sounded great. When I first try out a recipe, I tend to go along with as written. Generally I make my "to adjust" notes afterward & plan to try again later. Not needed for this recipe. Salmon came out great. Okay, I added a few cranks of pepper to the salmon along with the Cajun seasonings...but otherwise, I followed along as is. Well, I was out early this morning & didn't go out to Trader Joe's or Harry's [Whole Foods Market]...so Wally World & Kroger's both didn't carry broccoli rabe, so I just used with brocolli crowns because el kiddo loves his broccoli.

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For dessert we had [from the same issue], Caramelized Pineapple With Coconut Sorbet. 

[image found here by Jonny Valiant on Real Simple]

Again, I followed the recipe spot on & it was yummy. I recommend keeping the serving size small as shown because a little does go a long way. Well, at least I didn't include bread/rolls with dinner...I indulged, so sue me! FYI: I bought the pineapple coconut sorbetto from Kroger's Private Selection.

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Enjoy!

♥- Kat.

Friday Treats: Lazy brunch pie!

This is a take-off of a recipe I found in my clippings (can't tell what magazine it came from). I actually made this Thanksgiving morning & used a frozen pie crust for ease. It turns out so moist, yet still slices well!

(9" pie shell - ever how)  

6 eggs

1 cup small curd cottage cheese

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded mozzerella cheese

2 oz pancetta*

2 oz cooked ham*

1 green onion, sliced

2 Tbsp. torn (or snipped) Italian parsley

*pancetta & ham...thickness is personal preference....I like to buy from deli in thicker slices if I know I'm going to make, but can use the thinner slices for sandwiches, etc if on hand or use the pre-packaged (typically thin) if the deli line is too much.

Preheat oven to 350°F. In a medium bowl stir together eggs, cottage cheese, shredded cheeses, pancetta, ham, green onion, and parsley. [I also toss in a twist of sea salt, a pinch of white pepper & ground nutmeg] Pour into unbaked crust. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil during baking to prevent overbrowning. Let stand 10 minutes before serving.

Makes 8 servings.

So Yum!

♥-Kat.

Sunday Treats: No fuss, free-form fruit pie recipe

 Easiest pie you'll ever make - rustic & casual, yet inviting (think La Madeleine country french café)! I dug this from my stash of collected recipes of the years - this one is from Glamour magazine July 1996.

The picture is mine using very ripe plums, raspberries, blackberries, & peaches...this recipe is great for finishing off the fruit bowl. Still ripening fruit will produce a firmer & slightly more tart pie.

Fruit Pie

Refrigerated (not frozen) piecrust

Flour for dusting

Fruit filling (recipes follow)

1/2 tbsp butter, cut into small pieces

Confectioners' sugar for dusting

Let dough sit at room temperature for 10-15 minutes. On a lightly floured surface with a floured rolling pin, roll dough into a circle about 13" in diameter. Fold dough into quarters, then unfold it onto baking sheet or a 10" pie plate. Refrigerate fough while you prepare fruit filling.

Heat oven to 400°F. Remove dough from fridge. Arrange fruit filling evenly in the center of dough, leaving a 2" border fruit-free. Fold edges of dough up around fruit to form sides of pie. Pinch folds of dough to secure sides. Dot fruit in the center with butter.

Bake 30 to 40 minutes, until crust is lightly golden and fruit filling is bubbling. Cool pie 10 minutes. Dust with confectioners' sugar before serving.

Makes 8 servings. Calories per serving: about 270; Fat per serving: 13 grams

Plum-Berry Pie Filling

1-1/2 lbs ripe plums (or nectarines or peeled peaches)

1 cup mixed berries, such as blackberries, blueberries or raspberries

1/2 cup sugar

1 tbsp fresh lemon juice

1 tbsp all-purpose flour

Pit plums, nectarines or peaches and cut into 1/4"-thick slices. Place in a bowl with other ingredients and lightly toss.

Apple Pie Filling

1-1/2 lbs apples, such as Golden Delicious or Granny Smith

1/2 cup sugar

1 tsp cinnamon

2 tbsp fresh lemon juice

1 tbsp all-purpose flour

Peel and core apples and cut into 1/4"-thick slices. Place into a bowl with other ingredients and toss.

***For my fillings I generally decrease the amount of sugar I use & add a tbsp or 2 of honey.

-Kat

www.cardinalhouse.etsy.com