Spinach Salad w/ Lemon-Pepper Chicken, Candied Walnuts, & Raspberry Vinaigrette

a red, red raspberry

I was a creative writing English major and one of my favorite poems we studied was A Red, Red Rose by Robert Burns. I like the rhythm and rhyme and, of course, the idea of loving someone to the end of time. While Burns chose to liken his love to a red rose, I'm loving this season's red raspberries. They have been especially beautiful and tasty.

For this recipe I'm building out a spring salad. There are many pieces to this recipe and you don't have to make each piece. Feel free to buy rotisserie chicken or candied walnuts, but if you have the time, I suggest making each item. It really doesn't take as long as you would think! The star of the salad is the dressing, so if anything, just make that to top your favorite salad. Make this recipe for your luve. Here's how...

Ingredients - Serves 4

Lemon-Pepper Chicken

~2 lbs. Chicken Breast, pounded to 1/2 in. thick

2 Lemons

Olive Oil

Salt & Pepper

Candied Walnuts

1 C Whole Walnuts

1/4 C Powdered Sugar

1/4 tsp. Cayenne Pepper

1/8 tsp. Kosher Salt

Raspberry Vinaigrette

1C Fresh Raspberries (~1 Pint)

1/4 C Apple Cider Vinegar

1 T Balsamic Vinegar

1 tsp. Honey

1/2 C Extra Virgin Olive Oil

Salt & Pepper

Salad

5oz. Package Baby Spinach

1/2 Small Red Onion, thinly sliced

1 Large Green Apple, cubed

4oz. Goat Cheese, crumbled

Directions

Start by making the chicken: In a large resealable bag add the zest of 1 lemon, juice of 2 lemons, 2-3 T olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and the chicken. Seal the bag and massage the marinade into the chicken. Place the chicken in the refrigerator to marinate for 2-4 hours.

When ready to cook, remove the chicken from the bag to a plate, discard the bag and marinade. Season with a little more pepper on each side. Then grill (or cook in a skillet) until cooked through. Rest the chicken on a cutting board for 5 minutes, then thinly slice.

Make the candied walnuts: Follow the directions from this Food Network recipe, but be sure to use my measurements. Based on the comments, I've upped the cayenne pepper. Allow the nuts to cool completely before assembling the salad.

Make the raspberry vinaigrette: In a blender combine all of the ingredients except the salt and pepper. Blend until smooth. Add salt and pepper to taste and blend together once more. Set aside until the salad is assembled.

Assemble the salad: Arrange 4 dinner plates with the spinach. Top each evenly with the red onion, apple, thinly sliced lemon-pepper chicken, goat cheese, and candied walnuts. Finally, pour the vinaigrette over the salad. Be sure not to over-dress, there will be more than enough dressing. Serve immediately with any extra dressing at the table. Enjoy!

Bourbon Bananas Foster

this weather is bananas, B-A-N-A-N-A-S...

I never realized how many songs there are about bananas until working on these posts! Gwen Stefani graced us with "Hollaback Girl" in the early 2000's, which features her spelling bananas multiple times in the song and saying "this shit is bananas". Anyway, I have to say this freezing cold weather is some serious bananas. It is -4 here in Cincy today! I have lived here nearly my whole life and I can't remember a time it has consistently been this cold.

To warm up a bit I'm lighting up my stove with bananas foster. This dessert is traditionally made with dark rum, but because Kentucky is only 5 minutes away (and I love bourbon) I've used bourbon instead. The remainder of the recipe is pretty standard - I didn't want to mess with perfection too much. Make this fun, fiery dessert tonight. Here's how...

Ingredients - Serves 4

1 Stick Unsalted Butter

1 C Brown Sugar, packed

1/2 C Heavy Cream

2 Bananas, cut diagonally into 1/2 inch thick slices

1/2 C Chopped Walnuts

1/2 C Bourbon (suggest Maker's)

Optional: Vanilla Ice Cream

Directions

NOTE: This recipe moves very quickly, so please read all of the instructions prior to making it. Thanks!

Bring a large heavy-bottom skillet to medium-high heat. Add the butter to melt. Then add in the brown sugar and cook for 30 seconds. Next add in the heavy cream, bananas, and nuts. Stand back a bit, as the cream will spatter when it meets the heat. Cook for about 1 minute.

Carefully add the bourbon to the pan and if using a gas stove, slightly tilt the pan away from you, toward the flame. The pan will ignite. Gently set the pan back down and allow the alcohol to burn away. This will caramelize the bananas...yum! The flame will subside after about a minute. You can gently shake the pan to help it dissipate quicker. Once the flame subsides turn off and remove the pan from the heat.

NOTE: If you are using an electric top stove, like me, use a long-nosed lighter to ignite the bourbon. Be sure to remove your hand quickly after setting the alcohol on fire. It does flair up!

I served the Bourbon Bananas Foster up in a martini glass over two scoops of vanilla ice cream. But, you can absolutely serve this in bowls. This dessert can also be served over French toast, pancakes, or just by its self. Enjoy it as you like...cheers!

Aunt L's Low-Fat Banana Bread

make this bread and eat it too...

Many of us have made New Year's resolutions to eat better, work out, and in general just to take better care of ourselves. Well, keep that momentum going with this low-fat banana bread. My Aunt L (L is for Lori) gave me this recipe years back. I'm not exactly sure where she got this recipe but it is always my go-to for a yummy breakfast bread.

Full of bananas and nuts, this bread is both good and good for you. It provides a healthy way to start your day or is a perfect addition to any brunch menu. Make this when you have bananas that are past their prime. This is the perfect use up! Here's how...

Ingredients

5 T Unsalted Butter, softened

1/2 C Granulated Sugar

1/2 C Brown Sugar, packed
1 Egg & 2 Egg Whites
1 tsp. Vanilla Extract
1 1/2 C  Ripe Bananas (about 3), mashed

1 3/4 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C Milk (low-fat okay)

1/3 C Walnuts, chopped

Directions

Preheat the oven to 350.

In a large mixing bowl combine the butter and sugars. Beat on medium speed with a mixer until creamed, about 3 minutes. Add the egg, egg whites, and vanilla and mix well. Add the mashed bananas and beat on high for 30 seconds. Set aside.

In a separate bowl combine the dry ingredients: flour, baking powder, baking soda, and salt; whisk to combine. Add a 1/3 of the dry mixture to the wet and mix on low speed. Add half of the milk and alternate with the dry until everything has been mixed together. Add in the walnuts and give everything a good stir.

Bake in a greased loaf pan until brown and a toothpick comes out clean when inserted into the center; about 1 hour. Remove from the oven and allow to cool in the pan for about 5 minutes. Run a knife between the pan and the bread and carefully remove to a cooling rack. Serve warm or cool completely and wrap with foil to store. The bread will stay good without refrigeration for up to 1 week. Eat this bread and feel good about it...enjoy!

Good Morning Muffins

rise and shine...it's muffin time!

Many of us will be hosting this holiday season and along with that comes the need for easy breakfast and/or brunch recipes. And that's just what I'll be providing for this rainbow series. To start off I've made muffins packed with fruit and veggies. These are both good and good for you.

My inspiration for these muffins came from zucchini bread. I love the idea of adding in veggies where they don't seem to belong. My muffins not only have zucchini but shredded carrot too, along with fresh ginger, dried fruit, and nuts. These muffins are packed full of nutrition but will appeal to even the pickiest of eaters. Be the hostess with the most-ess...make these tomorrow morning. Here's how...

Ingredients - Makes 18 muffins
2 Carrots, peeled & shredded
1 Small Zucchini, shredded
1 inch Fresh Ginger, finely grated
1/2 C Dried Fruit (such as cherries, cranberries, raisins, figs, plums, etc.)
1/4 C Walnuts, chopped
2 C Flour
1 T Baking Powder
1/4 tsp. Salt
1/2 C Brown Sugar
2 Eggs
1 C Milk (low-fat okay)
6 T Vegetable Oil
1 tsp. Vanilla Extract
Cooking Spray
Sugar in the Raw (optional)

Directions
Preheat the oven to 400 degrees. Line or grease 2 muffin pans (18 spots) with cooking spray.

Begin by adding the dry ingredients to a large bowl: flour, baking powder, salt, and sugar. Whisk together until combined. In a separate bowl add the wet ingredients: eggs, milk, oil, and vanilla. Whisk to combine.

Make a well in the center of the dry ingredients and pour in the wet. Stir until partially combined. Add in the carrots, zucchini, ginger, fruit, and nuts and stir until just incorporated. Spoon the batter into the prepared muffin pans. Fill the cups about 3/4 the way full. Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. NOTE: if using the sugar in the raw, 3 minutes prior to the muffins finishing their cook time, sprinkle a little sugar over each muffin and finish cooking.

Remove the muffins from the oven and allow to cool in the pans for 5 minutes. Serve warm or cool completely on a wire rack. Store in an air-tight container for up to 1 week. I suggest refrigerating them after 2 days. Enjoy!

Pumpkin-Parmesan Ravioli with Brown Butter, Walnut, & Sage Sauce

brrrrrr...warm up with a satisfying meal

It has been cold, cold here in Cincy for the past week. I've seen people walking around with hats, gloves, and scarves on! I think fall up and left us already. Well, I'm not giving up on it yet. I still have so many recipes to make featuring classic and new fall flavors...for now, The Great Pumpkin continues his reign!

This recipe is quite traditional in terms of flavor profile - pumpkin, brown butter, and sage. However, I do roast my own pie pumpkin and make ravioli out of wonton wrappers. The delicate ravioli filled with fresh roasted pumpkin and Parmesan cheese are light and airy. These are then tossed in a rich brown butter sauce flecked with walnuts and sage. This balance of light and rich will wrap you up and leave you warm and full. Make this on a chilly night. Here's how...

Ingredients - Serves 4
1 Pie Pumpkin, roasted & pulp scraped from the skin
2 T Olive Oil
2/3 C Grated Parmesan Cheese
48 Wonton Wrappers (round or square)
8-10 Sage Leaves, roughly chopped
1 Stick Unsalted Butter, cubed
1/2 C Walnuts, roughly chopped
Salt & Pepper

Directions
Begin by roasting the pumpkin: Cut off the top, discard, then cut the pumpkin in half vertically. Scoop out the membranes and seeds (reserve the seeds for roasting if desired). Place the pumpkin on a foil lined baking sheet and coat with 2T olive oil (both the skin and flesh side). Then position the pumpkin skin side up on the baking sheet and roast in a 425 degree oven for 35-45 minutes or until the flesh is fork tender.

Remove the pumpkin from the oven and allow to cool enough to handle. Scrape the pumpkin flesh from the skin into a mixing bowl and mash. You will only need about 2 cups of pumpkin puree. If you have too much, reserve the extra for another use. Mix in the grated Parmesan cheese. At this time, bring a large pot of water to a gentle boil.

As the water comes to a boil make the ravioli: Place one wonton wrapper on a clean dry surface, put about 1T of the pumpkin-Parmesan mixture in the middle. Using your finger, wet the edge of the wonton wrapper all the way around with water, then place a second wonton wrapper over top and seal the edges by pressing all the way round. Try to get as much air out as possible. It's okay if the two wonton wrappers don't match up perfectly, just be sure they are sealed well. Put the finished ravioli on a sheet tray and cover with damp paper towels. This will keep the wonton wrappers from drying out. Make the rest of the ravioli (24 total).

Next, make the brown butter sauce: In a high-sided skillet melt the butter. Allow the butter to cook on med-high until foamy and browned. This will take 6-7 minutes. As the butter browns, salt the large pot of water and gently add the ravioli, one at a time. Allow them to cook for no more than 3 minutes then drain.

As soon as the butter is browned, turn off the heat and add the walnuts and sage. Stir to combine and then season with salt & pepper to taste. Add in the ravioli and gently toss with the sauce. Be sure the ravioli are coated well and then serve. This recipe allots 6 ravioli per person, and believe me, that's plenty to make you warm and satisfied. Enjoy!