foodie

Raspberry Dark Chocolate Shortbread Cookies

/ Jodi / 54 Comments

Raspberry Dark Chocolate Shortbread Cookies.

Is anything more divine than tart, sweet raspberry and velvety, dark chocolate?

Then combine it with a flaky, buttery shortbread cookie?!

Heaven in a bite – right?!

These little gems are the most recent cookie baking project for the wedding cookie table.

I think you might want to make some of these too!

Raspberry Dark Chocolate Shortbread Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 1/3 cup sugar
  • 2 tsp. vanilla extract
  • 4 cups flour
  • 1 cup raspberry jam
  • 16 oz. dark chocolate, melted

Directions:

Cream butter, sugar, and vanilla until creamy with electric mixer.  Gradually add flour and combine until dough forms.

Refrigerate dough at least 2 hours.

When ready to bake, preheat oven to 350 degrees F.

Roll dough into 3/4″ balls.  Place on baking stone about an inch apart.  Press small indentation in center of dough with your finger.  Place a 1/4 tsp. raspberry jam in indentation.

Bake for approximately 12 minutes until lightly browned on edges.  Let cool 5-10 minutes on baking stone, the remove to cooling rack to cool completely.

Once cooled, melt chocolate and spoon into plastic bag.  Snip corner and drizzle on top of cookies.  

Enjoy!

Cheers & Hugs,
Jodi

Summer Vegetable Tart

/ Jodi / 41 Comments

Summer Vegetable Tart Baked

My sweet friend Janet found a recipe for this amazing summer vegetable tart, and I told her she had to come over so we could make it together and enjoy.

And that we did one evening this week.

Besides being so great to see her and spend time in the kitchen slicing and chopping and chatting….

O. M. G. –  this turned out so delish!

Summer Vegetable Tart Before Baked

With summer coming to an end and the abundance of zucchini and red-ripe tomatoes and eggplant and squash, this recipe is a must-do for a hot August evening dinner or Sunday lunch or brunch – or anytime really!

Summer Vegetable Tart Before Baked with Cheese

Anything smothered with Parmegiano Regianno is a winner in my book, but this savory summer vegetable tart is seriously a new favorite.  Dare I admit I had 4 pieces?!

I think you are going to want to try this, so here is the recipe.

Summer Vegetable Tart

Ingredients:Summer Vegetable Tart Baked

  • 1 medium zucchini squash, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 1 sheet frozen puff pastry, thawed (or pie crust or crescent rolls)
  • 1/4 cup tomato or pizza sauce
  • 1 cup freshly grated Parmegiano Reggiano Parmesan cheese
  • Olive Oil
  • Salt

Directions:

Preheat oven to 400 degrees F.  Roll out puff pastry or pie crust or crescent rolls on a baking stone or cookie sheet to rectangle or circle to form “pizza” tart crust.

Thinly slice vegetables with mandolin or sharp knife.  Lay out on parchment paper or paper towel.  Sprinkle with salt, and let set for 15 minutes.  Pat dry with paper towel to absorb excess moisture.

Spread tomato sauce on pastry.  Layer with vegetables.  Drizzle with olive oil.  Top with Parmesan cheese.

Bake for 30-40 minutes until crust is golden brown, vegetables are tender, and cheese is melted and browned.  Let set for 5-10 minutes, cut, serve, and enjoy!

Happy Eating!

Cheers & Hugs,
Jodi

Pineapple Blueberry Salsa

/ Jodi / 50 Comments

Pineapply Blueberry Salsa

It was HOT here in Mars this past weekend, so Sunday supper called for something light and fresh.  I rarely make fish as Hubby is a bit skeptical about it, but I had some frozen Hake loin filets in the freezer that needed to be used.

Pineapple Blueberry Salsa on Whole GrainTostitos Scoop

I was still OOGLING the amazing Fish Tacos I had the night before at Breakneck Tavern – O M G – and thought I’d try some type of version at home.

Pineapply Blueberry Salsa 2

So I made this super yummy, bright, fresh, fruity and savory (with just a touch of heat) Pineapple Blueberry Salsa to accompany the fish, but it also tastes AMAZING on tortilla chips.  I had some Tostitos Wholegrain Scoops, and they were just the ticket to balance out the flavors and allow for a healthy scoop of fruit and veggies in every bite!

This salsa and chips would be a great company or party snack to go with white wine spritzers or some white sangria (and everything goes with Gin and Tonics in the summertime!).

Here is the recipe.  Hope you’ll give it a try, and let me know what you think.

Pineapple Blueberry Salsa*

  • Servings: approx. 4 cups
  • Print

Ingredients:Pineapply Blueberry Salsa

  • 2 cups diced fresh pineapple
  • 1 cup fresh blueberries
  • 1 cup chopped sweet red and/or orange peppers
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 fresh lime, juiced (or lemon)
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 1 small jalapeno pepper, seeded and chopped or 1/4 tsp. red pepper flakes (for a bit of heat)
  • 1/4 tsp ginger
  • 1/4 tsp cumin

Combine all ingredients and serve with tortilla chips (especially yummy with Frito Lay Whole Grain Tostitos Scoops, or alongside chicken or fish for a fresh and light, summery accompaniment.

Tastes bests when chilled for several hours to allow flavors to fully blend.

Enjoy!

Cheers & Hugs,
Jodi

*slightly adapted from Jen @ CarlsbadCravings

Bloody Mary Beef Pot Roast

/ Jodi / 50 Comments

bloody mary beef pot roast 1

Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.

I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.

bloody mary beef pot roast

Here is what I came up with, and it was a definite HIT with my guys here.  Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal.  Enjoy!

Bloody Mary Beef Pot Roast

Ingredients:bloody mary beef pot roast 1

  • 2 1/2 – 3 lb. beef chuck roast
  • 2 cups bloody mary mix (your favorite)
  • 1/2 cup water
  • A shot of two of vodka (or not – whatever you like)
  • 1 head (or bunch) celery, chopped, including some of the leaves
  • 1 large sweet vidalia onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp fresh rosemary, minced
  • 1 Tbsp horseradish
  • Salt and pepper to taste
  • 2 Tbsp olive oil

In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent.  Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.

Make room for the beef roast in the center and brown on both sides along with the veggies.  Once the meat is browned, pour all into crockpot.

Combine bloody mary mix, water, and vodka and pour over all.  Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork.  Break apart and stir shredded meat into sauce.  Cook on low another hour if time allows.

Serve with mashed potatoes and a salad or vegetable side dish.  It also tastes yummy on buns as a sandwich (which we had the next day).

Cheers & Hugs,
Jodi

Spinach Strawberry Salad with Candied Almonds & Goat Cheese

/ Jodi / 56 Comments

spinach strawberry salad with candied almonds and goat cheese 2

This weekend we celebrated the 25th birthday of a very special young lady in our lives –  our son Nick’s girlfriend, Liz.

spinach strawberry salad with candied almonds and goat cheese

For the special picnic we were invited to, I made a batch of my almost famous guacamole, a plateful of homemade chocolate chip cookies, and this YUMMMMMMY Spinach Strawberry Salad with Candied Almonds and Goat Cheese.

spinach strawberry salad with candied almonds and goat cheese 1

Drizzled with an easy homemade balsamic vinaigrette, the crispy fresh spinach, sweet juicy strawberries, crunchy candied almonds, and the creamy goat cheese just SING when tossed together!

Easy – fresh – delicious – beautiful – summery – this is a Five Star Salad you are going to want to try, and your family and friends are going to thank you for making.

Spinach Strawberry Salad with Candied Almonds & Goat Cheese*

Ingredients:spinach strawberry salad with candied almonds and goat cheese 1

  • 1 lb fresh baby spinach (approx)
  • 1 qt fresh strawberries (chopped)
  • 6-8 oz. fresh goat cheese (crumbled)
  • 1 cup sliced almonds
  • 1/2 cup sugar
  • 3 Tbsp balsamic vinegar
  • 3/4 cup olive oil
  • 3 tsp brown sugar
  • 1 large clove garlic (minced)
  • 1/2 tsp salt
  • 1/4 tsp coarse ground pepper

Directions:

Prepare candied almonds by combining sliced almonds and sugar in a non-stick skillet over medium heat, stirring frequently for several minutes until the sugar begins to caramelize.  Keep stirring until all the almonds are coated, and then spread in a single layer on a cookie sheet.  Cool completely.  Once they are cooled, break them into chunks for little clusters of crunchy sweetness.

Prepare balsamic vinaigrette dressing by whisking together the balsamic vinegar, olive oil, brown sugar, garlic, salt and pepper.  Set aside.

When ready to serve, combine spinach and chopped strawberries, candied almonds, and crumbled goat cheese.  Toss with balsamic vinegar, and serve immediately.

You could easily substitute your favorite greens for the spinach – perhaps arugala, romaine….  You could substitute the sliced almonds for walnuts or pecans…..  You could also substitute blue cheese or feta for the goat cheese.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from Veggie & the Beast