Cooking

Lemon Poppy Seed Biscotti

/ Jodi / 28 Comments

lemon poppy seed biscotti cover

Yesterday was the first day of Spring…

lemon poppy seed biscotti

and it snowed here in Mars!

lemon poppy seed biscotti 3

So I decided to make something bright and sunny and lemony…

lemon poppy seed biscotti 2

to dunk in my steaming cup of coffee by the warmth of a fire.

I’ve never made biscotti before, so decided it would be fun to try.  I love poppy seed, and it is so wonderful with lemon.

I found and slightly adapted a recipe from Lynn at FreshAprilFlowers, and I really enjoyed it.

This would make a wonderful Easter or hostess gift for coffee and tea lovers.

Lemon Poppy Seed Biscotti

Ingredients:lemon poppy seed biscotti cover
  • ½ cup granulated sugar
  • zest of one lemon
  • 1 Tablespoon butter, melted
  • 3 Tablespoons vegetable or canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • juice of one lemon, divided
  • 1 and ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 Tablespoons poppy seeds
  • Egg Wash: 1 large egg, beaten with remaining lemon juice
Directions:

Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

Place sugar in a medium bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 2 teaspoons of the lemon juice.

In a large bowl, toss together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry, and mix until combined.

Turn dough out onto baking sheet and pat dough into a rectangle about ½” thick ( approximately 6″ x 7 ½”.   The dough will be a bit dry and crumbly, but can be pressed together.

Brush egg wash on top and on sides of the dough.  Bake for 20 minutes or until the top and sides are lightly browned. Remove from the oven, but do not turn off the heat.

Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a horizontal slice down the center. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 more minutes.

Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely.

Store biscotti in an airtight container for up to 2 weeks or in freezer for up to 3 months.

Enjoy dunking this delicious treat in a cup of your favorite coffee, tea, or hot cocoa!

Cheers & Hugs,
Jodi

Chicken Caprese Pizza

/ Jodi / 28 Comments

chicken caprese pizza 2

A fun, fresh, delicious way to use a rotisserie chicken is to make it into a pizza!

Chicken Caprese Pizza.

chicken caprese pizza

A tube of Pillsbury Pizza Crust, some red, ripe campari tomatoes, fresh mozzarella, basil, garlic and balsamic vinegar, along with the chicken make an amazing quick and easy weekday or weekend dinner.

chicken caprese pizza 1

Served with a fresh green salad, and you are ready to rock in 30 minutes or less.

We made this last night for dinner and absolutely loved it!

What is your favorite way to use a rotisserie chicken?

Chicken Caprese Pizza

Ingredients:chicken caprese pizza 2

  • 1/2 rotisserie chicken, diced
  • 1 Pillsbury pizza crust or your favorite
  • 1 lb fresh mozzarella cheese, sliced
  • 3-4 campari tomatoes, sliced
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/4 cup fresh basil, chopped

Directions:

Preheat oven to 425 degrees F.  Spread pizza crust out on baking stone or cookie sheet.  Drizzle with olive oil and sprinkle with minced garlic.  Bake for 5 min.

Remove pizza crust from oven and spread chopped rotisserie chicken evenly on top.  Layer sliced campari tomatoes, followed by sliced mozzarella cheese and chopped basil on top.  Drizzle with balsamic vinegar.  Return to oven, and bake an additional 10-15 minutes until cheese is melted and beginning to brown and crust is golden brown.

I hope you will enjoy this yummy pizza as much as we did!

Cheers & Hugs,
Jodi

 

Cauliflower & Fennel Au Gratin

/ Jodi / 55 Comments

Cauliflower and Fennel Au Gratin

I had never cooked anything with fresh fennel before and really wanted to try.  I picked one up at the grocery store having no clue what I was going to do with it.

The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.

I came upon this one, and oh what a winner it is!

Cauliflower and Fennel Au Gratin 2

This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner.  The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish.  Don’t be afraid to try it, even if you say you don’t like licorice.  It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.

I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it.  And just a pinch of freshly grated nutmeg made it really sing.

I hope you’ll give it a try.  Enjoy!

Cauliflower & Fennel Au Gratin

Ingredients:Cauliflower and Fennel Au Gratin

1/4 cup butter
1 head cauliflower, broken into florets
1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds (the green ferny part)
2 Tbsp  flour
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1/2 cup whipping cream, half & half, or milk (even skim milk is fine)
1 cup (4 oz)  shredded Swiss cheese (or your favorite)
2/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
Directions:

Preheat oven to 450º F.  Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min.  Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.

Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.

Bake at 450º for 20 minutes or until top is browned and crispy.

Cheers & Hugs,
Jodi

Neiman Marcus Dip

/ Jodi / 41 Comments

neiman marcus dip

Next Sunday is the Super Bowl – an annual event in the U.S. that even non-football fans often enjoy just for the great commercials, celebrity national anthem and half-time show, parties, cocktails, beer, and yummy food and SNACKS!

This Neiman Marcus Dip is a MUST-HAVE for Super Bowl parties, whether you are hosting, taking something as a guest to a party you are going to, or just hanging with the family at home.

It is so amazingly easy and even  more incredibly addictive and delicious (though probably should not be eaten too often as it is a bit far from healthy, which is probably why it is so amazing!)   

I am pretty sure you will be considered a snack dip rock star if you make and serve this to your family and friends.

neiman marcus dip closeup

I first tried this Neiman Marcus Dip at my DIL Colleen’s Christmas Cookie Exchange Party this past December, and I made it for a recent Steelers Playoff game when the family was all over.

And though our Pittsburgh Steelers did not make it to the Super Bowl this year, we will still be watching, and we will surely be snackin’!

So whoever you are rooting for, win or lose, you will still be happy that you had this yummy dip!

Neiman Marcus Dip

Ingredients:neiman marcus dip closeup

  • 4 cups shredded sharp cheddar cheese
  • 1 lb bacon, chopped and cooked very crispy
  • 1 cup chopped green onions
  • 1 cup slivered almonds
  • 2 cups mayonnaise

Directions:  Mix all together in large bowl and refrigerate at least 2 hours for flavors to meld together well.  (The day before is even good.)

Serve with crackers, corn chips, tortilla chips or celery sticks.

Enjoy!

Cheers & Hugs,
Jodi

Biscoff Crunch Banana Bread

/ Jodi / 52 Comments

Biscoff banana bread 1

I thought I had discovered the best ever banana bread recipe (which is ULTRA amazing!) – but then…. I discovered…

are you ready??…..

BISCOFF BANANA BREAD!

biscoff banana bread 2

Oh Goodness Gracious – the YUMMMMiness of Biscoff Spread, crunchy Biscoff cookies, and sweet, moist banana bread.  It is pretty much the ultimate deliciousness – especially for this time of year when we just crave comforting foods!

biscoff banana bread 3

My guys loved it!

In fact, when I gave Nick his “sample,” I asked if it was a thumbs up.

His reply:

“2”

Score!

No oil in this bread either.  It is made with Greek yogurt.

The original recipe, which I have shared below from Table for Two, calls for plain Greek yogurt.

I used vanilla.

Yum!

And I added about one more tablespoon of butter, which I added in dabbles on top of the crushed up Biscoff cookies on top, just to make them a bit crisper and crunchier.   (I can never just leave well enough alone!)

Biscoff Banana Bread


From: Table for Two

3 ripened bananas, peeled and mashedBiscoff banana bread 1
1/3 cup plain Greek yogurt
1/2 cup Biscoff spread
3 tbsp. butter, melted
2 eggs
1/2 cup granulated sugar
3/4 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
18 Biscoff cookies, crushed

1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.

2. Combine the first five ingredients and mix until well blended.

3. In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon.

4. Add the dry ingredients to the wet ingredients and mix until combined.

5. Gently fold in 3/4 of the crushed Biscoff cookies with a spatula.

6. Pour the batter into loaf pan and top with the remaining 1/4 crushed Biscoff cookies.

7. Bake for 1 hour or until toothpick inserted in the middle comes out clean.

8. Let cool completely before removing from pan and slicing.

ENJOY!

Cheers & Hugs,

Jodi

 

Goji Berry Energy Bars – A Super Food Snack

/ Jodi / 21 Comments

Goji Berry Energy Bars 3

So this is pretty out of character for this cookie-baking, haluski and halupki making – lover of all comfort foods – but it IS the new year –

and we ALL seem to go off on little kicks….

Well, my son, Nick has been making healthy breakfast smoothies lately, so we bought him a Super Food Smoothie cookbook to go with his new Ninja for Christmas, and we’ve been discussing super foods.

We decided to try some new things like Goji Berries and Chia Seeds, and Cacao Nibs and Maqui Berry Powder.

I’m not really big on drinking my breakfast.

I like something I can sink my teeth into.

So I found and tweaked a recipe for these healthy, tasty, energy bars that make a great breakfast or mid-morning or mid-afternoon pick-me-up snack.

Goji Berry Energy Bars 2

I love all the ingredients in them – almonds and walnuts and sunflower seeds with a bit of sweetness from the cacao and goji berries and dates.

Goji Berry Energy Bars

Who says healthy and good for you can’t be tasty and comforting!?

Give them a try.  Throw them in a ziploc in the freezer and grab when on the go!  Let me know what you think about them if you try.   And keep in mind, this recipe can be tweaked and improvised in many ways.  Change up the nuts or berries.  Use local honey instead of agave, whole wheat or coconut flour, raisins instead of dates.  The possibilities are endless.  Just like the taste!

Goji Berry Energy Bars a Super Food Snack

Ingredients:Goji Berry Energy Bars 3

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup pumpkin seeds
  • 12 dates
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 Tablespoons almond flour
  • ½ cup agave
  • ½ cups cocoa nibs
  • 1 cup goji berries

Directions:

Preheat oven to 350 F.  Grind walnuts, almonds and pumpkin seeds in a food processor or Ninja or blender. Add the dates and pulse, making sure not to pulverize, but leaving some texture.

Pour into a mixing bowl, and add the rest of the ingredients.  Mix well.

Spread into an 8×8 baking dish, and bake for 20 minutes.

Cut into squares, and serve.  Freeze in Ziploc bag to maintain freshness and have on hand for snacks on the go.

Cheers & Hugs,

Jodi

Homemade Old-Fashioned Coconut Cream Pie

/ Jodi / 31 Comments

coconut cream pie slice

One of the ways I express love is through my baking.  And amidst all of the darkness and sadness of the past few days, I thought it time to share some love.

coconut cream pie

When my dear “Oh Rob” sweetly requested an old-fashioned coconut cream pie for Thanksgiving this year, I was so happy to oblige.

coconut cream pie slice2

As it turns out, his mom always made a coconut cream pie (or two) for Thanksgiving.  Coconut Cream is also one of hubby’s faves and our dear 92-year old Aunt Francie’s too, who joined us this year to celebrate.

coconut cream pie2

This pie was a huge hit – even with the kiddos.

Made with lots of love and dreamy, creamy awesomeness.

Delicious, nostalgic, and oh so yummy!

Old-Fashioned Coconut Cream Pie

Ingredients:coconut cream pie slice

For the crust:

  • 1 cup flour
  • 1/3 cup Crisco shortening
  • Dash of salt
  • Approximately 1/2 cup cold water

Coconut Cream Filling:

  • 3 cups Half and Half (or whole milk)
  • 1/3 cup flour
  • 2/3 cup white sugar
  • pinch of salt
  • 1 cup sweetened shredded coconut
  • 3 large egg yolks, beaten
  • 4 Tbsp butter
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 1/2 tsp vanilla extract
  • 3 Tbsp powdered sugar

Directions:

  • Prepare pie crust by blending flour, shortening, and salt with a pastry blender until mixture resembles coarse crumbs.
  • Gently blend in water until dough forms.  Do not overwork.
  • Roll dough out into approximately 12 inch circle, and place into a  9 inch pie plate.  Flute edges and poke bottom of crust with a fork 6-8 times.
  • Bake at 400 degrees for 12-15 minutes.
  • Cool completely before adding the filling.
  • For the filling, scald the milk in the microwave or on stove top to almost boiling.
  • Combine flour, sugar, salt and coconut into a saucepan.
  • Over medium heat, whisk 1 cup of the scalded milk into the flour/sugar mixture.
  • As this mixture begins to thicken, add another cup of scalded milk and continue whisking until it begins to thicken again.
  • Add the final cup of milk, and cook over medium heat until mixture  begins to thicken.
  • Remove from heat, and pour 1/2 cup of thickened mixture into the beaten egg yolks, continuing to whisk.
  • Pour this mixture back into the pot and continue to whisk.
  • Cook for an additional 2-3 minutes until mixture reaches pudding consistency.
  • Remove from heat, and stir in butter, vanilla and almond extract.
  • Cool for 15-20 minutes.
  • Pour into baked pie shell.
  • Chill completely before adding vanilla whipped cream.
  • For whipped cream, combine heavy whipping cream, powdered sugar, and vanilla.  Beat until soft peaks form.
  • Spread on top of cooled coconut cream filling.
  • Garnish with toasted coconut

Enjoy!

Cheers & Hugs,

Jodi

 

My Happy Place

/ Jodi / 72 Comments
Nick Winston CJ Zach

Nick, Winston, CJ, Zach

Look at these handsome guys!

Could I be any happier than to have the opportunity to have them over and cook for them?

Does that make me a little strange?… unusual?…. old-fashioned….?

I was really looking forward to – and totally enjoyed – the opportunity to cook and bake for my youngest son, Nick (far left in the photo above) and a group of his old college buddies (Winston, Zach, and CJ – two of whom are married already!), who decided to get together for a Saturday afternoon of basketball and an evening of pool and poker, with a short break in between to be nourished by Momma ME!

In talking with my friend, Tracy, on our Sunday morning walk yesterday, I remarked upon reflection that it is good to be 52 and not so worried about what is the right or wrong way to be a woman today.

For a while, I tried to be a “modern” business woman – one who enjoys working as much as the rest of “the guys” and has no time for such silliness as cooking and baking….

But I can’t help it….

It is my happy place.

It is in my DNA.

When I was a young girl, if asked what I wanted to be when I grow up, I most often would say, “A Mom.”

Being a mom is a job that should be as equally admired as those that serve as doctors and lawyers and teachers and executives.

It really is a tough job.  Little training is provided.  Little recognition is provided.  The monetary rewards are quite minimal.  The days are long.  Then nights are short.  The worries are many.

But the rewards…..

especially when looking back and knowing you raised your kids to become amazing adults….

well – there really is nothing greater.

So the chance to cherish moments with my “kids” (who aren’t really kids anymore)…

is pretty darn great.

I am most happy when I am cooking or baking or having guests in my home.

I TRULY love my work too.  Don’t get me wrong.

I am extremely fortunate to have a work-life balance that allows me to work as passionately at my job in corporate communications for home health and hospice and enjoy it as much as I do my “life in between” activities.

I also truly and equally admire women who don’t choose to be mothers, but dedicate their lives to noble careers because that is their passion.

But put me behind the kitchen counter with pots steaming and cookies cooling and bread kneading…..

kitchen

with Charlie by my side napping as the Autumn sunshine streams in the window…

charlie sleeping in the sun

and life is perfect.

I baked some classic chocolate chips cookies,

chocolate chip cookie

and made Zach’s favorite – good old-fashioned peasant food – Haluski.

halushki cabbage

I made some yummy rosemary roasted butternut squash that they all surprisingly LOVED, some freshly baked rustic crusty bread, and some dry rubbed pork tenderloin (recipe in tomorrow’s blog!), as well as some mini pumpkin pies….

mini pumpkin pies

served up with a side of dreamy, creamy whipped cream.

single mini pumpkin pie bite

In the midst of it all, with dishes piled high in the sink…

flour all over the counter….

dough in my hair…

Nick asked,

“Do you REALLY ENJOY doing this?”

“Oh YES!,” I didn’t even hesitate when I replied…

“This is my happy place.”

Thanks, guys, for the wine!
Thanks, girls, for the surprise visit!
Thanks, Merv, for being the grill master and my “partner in crime” through it all.
Thanks for allowing me to nourish your bellies as much as you nourish my heart! ❤

Cheers & Hugs,
Jodi

Healthy and Oh So Yummy Italian Spaghetti Squash

/ Jodi / 41 Comments

spaghetti squash 1

I know I often post yummy cookie and dessert recipes (and do I ever have an amazing Cinnamon Chip Brown Sugar Cookie recipe I will be posting later this week that I think has become my ALL TIME FAVORITE cookie ever!  Get READY cinnamon lovers!)…

But I had to share this amazingly delicious, totally healthy, guilt-free recipe for SQUASH (of all things squash!) that has even won over hubby and son despite it’s “healthiness!”  Yahoo!

spaghetti squash 2

It is spaghetti squash – Italian style, and it barely has any calories despite it’s full-flavor and filling-ness.  You can eat oodles of this and not feel a bit guilty!

spaghetti squash

You can serve it as a vegetarian main course or as a side dish with a protein.

We had it as a side with dry-rubbed pork tenderloin on the grill and a fresh salad for Sunday dinner.

Here’s the recipe as I make it.  Hope you will try, and let me know what you think.  I would love to hear how you make it too!

Italian Spaghetti Squash

  • Servings: approximately 6
  • Print

Ingredients:spaghetti squash

  • 1 large spaghetti squash
  • 3 Tbsp olive oil
  • 1/2 sweet onion, diced
  • 3 large cloves garlic, minced
  • 1 large can diced tomatoes
  • 2 Tbsp dried Italian Seasoning (oregano, basil, thyme)
  • Salt and pepper to taste
  • Fresh Parmesan cheese to taste

Directions:

  • Pierce whole squash 3-4 times with a fork, and microwave for approximately 12 minutes.
  • Let cool slightly until manageable to work with.
  • Cut squash in half and remove seeds.
  • Scrape squash with fork forming strands of “spaghetti,” and set aside.
  • In a large skillet saute chopped onion in olive oil and a sprinkle of salt until “sweated” out – 2-3 minutes.
  • Add minced garlic and saute another 1-2 minutes.
  • Add spaghetti squash and saute all together.
  • Add diced tomatoes and seasonings and saute all together.
  • Top with freshly grated Parmesan cheese.
  • Serve immediately.

I hope you enjoy this as much as we do!  It sure is great when you can find a recipe that is healthy, hearty, and full-flavored too!

Cheers & Hugs,
Jodi

Chocolate Chunk and Fresh Red Raspberry Chocolate Muffins

/ Jodi / 29 Comments

raspberry chocolate chunk chocolate muffins

Last week I wrote about “perfect pairs.”

But seriously…

does anything “pair” better than the divine taste of rich, creamy semi-sweet chocolate and the tangy, sweet, juiciness of fresh red raspberries?

raspberry chocolate chunk chocolate muffins 1

Oh these muffins!

raspberry chocolate chunk chocolate muffins 2

They are pretty much heaven in a paper liner!

raspberry chocolate chunk chocolate muffins 3

If you are looking for an amazing muffin recipe that goes as wonderfully with coffee in the morning for a decadent breakfast treat as it does with red wine or milk for dessert or as a snack, look no further.  Here is a recipe I slightly adapted from Creme de la Crumb.  ENJOY!

Chocolate Chunk and Fresh Red Raspberry Chocolate Muffins

raspberry chocolate chunk chocolate muffins

Ingredients:
  • 2 cups flour
  • 1 cup white sugar
  • 1 cup semi sweet chocolate chunks or chips
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup red raspberry Greek yogurt
  • ½ cup Half & Half
  • ½ cup vegetable oil
  • ¼ cup semi sweet chocolate chunks or chips
  • 1 pint fresh red raspberries

Directions:

  • Preheat oven to 400 degrees and line muffin pan with liners.
  • Combine flour, sugar, 1 cup chocolate chunks or chips, cocoa powder, and baking soda in a large bowl.
  • Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Scoop into muffin pan.
  • Divide raspberries and remaining ¼ cup chocolate chunks among the muffins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top – I used 3 raspberries per muffin)
  • Bake for 18-20 minutes or until an inserted toothpick comes out clean.
  • Allow to cool for about 10 minutes before removing.

Cheers & Hugs,
Jodi