Strawberry Shortcake Cookies

These cookies were made by accident. They were part of the food I made for my friends' shower, and were not planned. But I accidentally messed up the caramel brownie bites I had planned. I know, I know.... who messes up brownies? Well, me, apparently. However, I did have everything on hand to make these delicious cookies.

They are very light and moist, and very muffin like. A not too sweet, biscuit like dough is studded with pieces of fresh strawberry and topped with sanding sugar, or in my case, a sprinkling of turbinado sugar. A very unique cookie, they were a hit at the shower. They did turn out a little bit overly soft, but I think that had to do with the humidity outside. I think these would be even better drizzled with a glaze. A perfect summer cookie!

Strawberry Shortcake Cookies
adapted from Martha Stewart

Ingredients
Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar (or turbinado sugar), for sprinkling
  

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Dilled Artichoke Potato Salad

I often think of potato salad as a quintessential American dish, a must at any summer barbecue or picnic. However, potato salad has been around since the 16th century, and was first introduced to America by European settlers who adapted it to local ingredients, according to this article at foodtimeline.org. Many peoples around the world have their own versions of potato salad.

I made this version for a cookout / picnic / shower that I helped throw for 2 friends of ours who are getting married next month (congratulations Matt and Sarah!). The recipe was originally given to me by my friend Samantha. I have to say, so far, this is the best potato salad I have ever had. It's not like the typical plain Jane southern versions of my youth that were laden with mayonnaise. It does have mayo, but it also is very creamy and has tons of flavor from the dill and all of the seasonings. I think everyone at the cookout liked it, too.

Try this recipe out for your next cookout or barbecue. I promise you won't be disappointed!

Dilled Artichoke Potato Salad
adapted from Better Homes and Gardens Magazine, original recipe here

Ingredients

• 3 pounds tiny new potatoes
• 1 cup mayonnaise or salad dressing
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon-style mustard
• 1 tablespoon lemon-pepper seasoning
• 1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
• 4 hard-cooked eggs, peeled and chopped
• 2 6-ounce jars marinated artichoke hearts, drained and sliced
• 3/4 cup chopped green onion
• 2 tablespoons chopped dill pickles (if you love dill pickles like I do, I would double this)

Directions

1. Scrub potatoes with a vegetable brush under running water. In a Dutch oven cook unpeeled potatoes, covered, in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces.

2. In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.

Make-Ahead Tip: Cover and chill salad up to 24 hours before serving.

Nutrition Facts

• Calories 224,
• Total Fat (g) 14,
• Cholesterol (mg) 61,
• Sodium (mg) 572,
• Carbohydrate (g) 22,
• Fiber (g) 1,
• Vitamin C (DV%) 27,
• Iron (DV%) 13,
• Percent Daily Values are based on a 2,000 calorie diet

Shrimp and Grits Casserole

Don't let this pretty dismal picture fool you, this shrimp and grits casserole is pretty delicious, if not the most photogenic thing in the world. Shrimp and grits is a classic Southern dish, and it's one of my favorites. Delicious gulf shrimp meet creamy grits. Even though I've lived in Alabama my entire life, I never actually had shrimp and grits until a couple of years ago. Once I tried it, I was hooked, and whenever we go to a restaurant that has it on the menu, I always order it.

This casserole is a quick and easy version in casserole form. And, even better, it's from Cooking Light magazine so it's healthier for you than the typical shrimp and grits. This would be the perfect side dish for a Sunday brunch, or you can serve it for dinner as an entree all to itself.

You can find the recipe here.

Some tips: Do not cook the shrimp before putting them in the casserole. Shrimp do not need very long to cook, and if you over cook them, they will be tough. Watch the casserole while it's in the oven, too. I cooked mine for the full 25 minutes given in the recipe, and to me, it came out a little dry. Next time, I will try 10-15 minutes and check to see if the shrimp looks done. I also topped my casserole with a sprinkling of paprika to give it a little more color.

Crispy Salmon Cakes with Lemon Caper Mayonnaise

So it would seem I have fallen off the food blogging universe. My posts are basically non existent in the month of May. That's what an extremely busy month will do! Between all of our commitments and family gatherings every weekend, my hubby and I also celebrated our one year wedding anniversary. It's hard for me to believe we've already come to the one year mark! We celebrated by taking a trip to the beautiful Florida gulf coast and of course, enjoying some great food. Our anniversary meal was shared at this wonderful bistro..... there truly is nothing better than fresh seafood caught right off the coast. It was one of the best meals I have ever had.

This seafood meal is by no means 5 star restaurant worthy, but it is definitely a wonderful meal for a busy weeknight, and I think it is even special and delicious enough to entertain with. It's a good one to keep on file because it uses simple ingredients that can easily be found in your pantry. You could even substitute the salmon for tuna if you do not have canned salmon on hand. I served these alongside roasted brussels sprouts, but any fresh vegetable side would be wonderful.

Crispy Salmon Cakes with Lemon Caper Mayonnaise
recipe adapted from Robyn Webb, Cooking Light, APRIL 2001

Ingredients

Flavored Mayonnaise*:
*I did not have capers on hand, so I left them out. I also added a few dashes of Texas Pete in lieu of the cayenne pepper, and it turned out great.

• 6 tablespoons fat-free mayonnaise
• 2 teaspoons capers
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• 
  Salmon Cakes:
• 1 tablespoon vegetable oil, divided
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery (I subbed carrots)
  
• 1 tablespoon Dijon mustard
• 3/4 cup crushed fat free saltine crackers, divided (I subbed these with panko breadcrumbs)
  
• 1/4 teaspoon freshly ground black pepper
• 2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
• 1 large egg, lightly beaten

Directions

To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.

Nutritional Information

Calories: 306 (32% from fat)

Fat: 11g (sat 2.6g,mono 3.4g,poly 3.9g)

Protein: 22.8g

Carbohydrate: 27.3g

Fiber: 1.1g

Cholesterol: 55mg

Iron: 3mg

Sodium: 1214mg

Calcium: 215mg

Pasta Primavera

My idea of a perfect Saturday morning is a trip to the farmer's market. I remember going as a kid with my mom and dad. I remember the crowds of people perusing the bins of beautiful fresh green beans, silver queen corn, vibrant red tomatoes, and juicy peaches. Shelves filled with jars of country preserves of apple, peach, blackberry, and more. Homemade fried hand pies and smiling Southern ladies to whom everyone was called "Honey". Back then, I had no idea what treasures lied right there before me.

A couple of Saturdays ago, I had a really strong urge to go back to the farmer's market. The one I went to as a kid. And even though it was late in the afternoon, my husband and I got in the car and drove out there. It was just as I remembered it. And I came out with a huge bag full of farm fresh produce for around $10.00, handed to me by a lady with a smile and a "there you go, darlin'". You just can't beat that.

This recipe is a perfect application for spring / summer produce. You can really use any veggies you have on hand. I used zucchini, summer squash, tomatoes, asparagus, red pepper, yellow pepper, and onion. It's simple, quick, and easy to customize to your tastes. The flavors are fresh and perfectly vibrant, bursting with summer. High quality olive oil and Parmesan cheese are a must.

After a long day of yard work or at the pool, nothing beats a plate of this served with some crusty bread. Make it tonight! You can find the recipe here.

Blueberry Coffee Cake Muffins

Who doesn't love a good blueberry muffin? They are a quintessential breakfast favorite. This is yet another Ina Garten recipe, and she hasn't failed me yet. These muffins were simply delicious. They are light, fluffy, and moist, with a delicate crumb, and almost sweet enough to be called dessert. The sweet batter is complemented by the tart, juicy blueberries, and I think these would be really nice with the addition of lemon; I hope to try that version soon. They come together quickly and would make the perfect treat to surprise someone with on a lazy Sunday morning - or anytime, really.

Blueberry Coffee Cake Muffins
recipe adapted from Ina Garten

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems
• turbinado sugar (optional)
  

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

In a small bowl, dust the blueberries with a little extra flour and toss gently to coat. Coating the blueberries in a little flour will help them not sink to the bottom of the muffin tins. Fold about half of the blueberries into the batter with a spatula and be sure the batter is completely mixed. Reserve half of the blueberries (or a little less) to top the muffins with.

Top each muffin with three or four blueberries by pressing them into the top of the batter; this will give you a uniform, professional look, and sprinkle with turbinado sugar if desired.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Coconut Bread with Sweet Pineapple Butter

If there's still any hint of cold where you are, or you're simply longing for ocean waves, salty air, and tropical drinks, this recipe will take you there. This bread is very easy to make and makes a perfect breakfast when toasted, slathered with the pineapple butter, and sprinkled with just a bit of powdered sugar. Pair with some fresh fruit and coffee, close your eyes, and transport yourself to the islands.

Coconut Bread with Sweet Pineapple Butter

recipe courtesy Tyler Florence, Tyler Florence's Real Kitchen

Coconut Bread Ingredients:
1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar, packed
2 eggs, lightly beaten
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated
1 1/2 cups unsweetened coconut milk
1 1/2 cups shredded sweetened coconut, toasted (see Note)
Confectioners’ sugar, for dusting

Turbinado sugar (optional)

Sweet Pineapple Butter Ingredients:
1(8-ounce) can crushed pineapple, drained
1 cup (2 sticks) unsalted butter, softened

Directions:
Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9x5-inch loaf pan with butter. In a large bowl, mix the flour with the baking powder, salt, and cinnamon. In another large bowl, whisk together the melted butter with the brown sugar, eggs, vanilla, and lemon zest. Pour in the coconut milk and whisk together. Pour the wet ingredients into the dry ingredients and fold everything together with a spatula until you have a smooth batter. Gently fold in the shredded coconut until evenly distributed. Pour into the prepared loaf pan and set it on a cookie sheet, and sprinkle with turbinado sugar (if desired). Bake for 1 hour to 1 hour 15 minutes or until a wooden toothpick comes out clean when inserted into the center of the bread. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 20 minutes or so; then when cool enough to handle, remove the coconut bread to a cutting board and let it cool completely before slicing.
Press the liquid out of the crushed pineapple using the back of a spoon. (If there is too much juice, the fruit will separate from the butter.) In a small bowl, mash the pineapple with the softened butter until well blended. A food processor is a quick alternative to making the compound butter, so use it if you have one, Mound the butter in a small serving bowl. Toast the slices of coconut bread. Dust with confectioners' sugar and serve with the creamy pineapple butter.

Note: To toast the coconut: Preheat the oven to 350 degrees F. Spread the coconut on a cookie sheet and bake for 15 minutes, stirring it periodically Toasting will fluff up the coconut and increase its volume (as well as make it taste better).