Applewood Smoked Bacon Jambalaya

It's my favorite time of the year, fall. I always crave hearty, belly filling, soul satisfying meals when the days get shorter. Short days equal long dinners and free flowing wine with family and friends in my home, which is probably one of the reasons why I look forward to fall all year long. I tried this modification of Emeril's jambalaya tonight and my husband called it a keeper so I'm adding it to the repertoire. Although applewood bacon isn't the only meat in the recipe, it's definitely the star. The bacon really complements the spicy flavors nicely and let's be honest, most things are better with a little bacon.

Ingredients:

• 6 strips (8 oz.) smoked applewood bacon
• 20 large shrimp peeled and deveined
• 1 1/2 lbs. chicken breast, pounded and chopped into 1" chunks
• 2 1/2 tbsp. creole seasoning
• 2 tbsp. olive oil
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 4 cloves of minced garlic
• 4 bay leaves
• 1 can (14 oz) fire roasted tomatoes
• 1 tbsp. Worcestershire sauce
• 1 tbsp. hot sauce
• 2 1/2 cups rice
• 2 cans (29 oz) of low sodium chicken stock
• 3 links (9 oz) Andouille sausage, sliced
• 2 chopped green onions for garnish

Fry the bacon in a pan and set aside on a plate lined with paper towels to soak up the excess grease. While the bacon is cooking, combine the shrimp, chicken, and creole seasoning in a large bowl and set aside. Ensure that the seasoning really coats all the meat.

I used Zatarain's creole seasoning. You can also use Emeril's seasoning or make your own following his recipe - http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe4/index.html

After disposing of the grease and cleaning the saucepan, add the olive oil to the pan. When the olive oil shimmers, add the red pepper, celery, and onion and saute for about 10 minutes. This will give you soft onion and pepper, but crunchy celery. Saute for a few extra minutes if you like soft celery.

Next add the garlic, tomatoes, Worcestershire sauce, and hot sauce. Add the rice and slowly stir in chicken stock. Reduce the heat to medium and cook for about 10-15 minute until the rice is tender. Because I used minute rice, my rice softened quickly. You may have to cook longer if you use a different type of rice.

When the rice is tender, add the sausage and the chicken and shrimp mixture and cook until the meat is fully cooked. If necessary, add extra Creole seasoning and garnish with green onions!

You're done!  This quick, easy dish is perfect for feeding a crowd!

Goat Cheese and Roasted Red Pepper Toasts

I just love savory roasted red peppers marinated in olive oil, rosemary, and thyme. Add goat cheese and garlic toasts and you have a delicious finger food that is perfect for any party!

Ingredients:

• 1 loaf french bread, cut into 1/4" - 1/2" slices
• Extra virgin olive oil (you'll need about 1/2 cup)
• 1 - 2 roasted red peppers, marinated in olive oil and spices, sliced into small pieces
• 8 oz. goat cheese

Preheat oven to 375 degrees.

To make the garlic toasts, paint olive oil on both sides of each slice of bread using a pastry brush. If you lose your patience with this technique, as I often do, pour some olive oil on a small plate and lightly dip each side of the bread in the olive oil. Be careful not to saturate the bread.

Bake the bread on a sheet pan until it starts to turn golden on the bottom, about 8-10 minutes. Flip the bread and cook for an additional 5 minutes until golden brown.

Remove the bread from the oven. When the bread is cool enough to handle, rub the top of each slice with a halved garlic clove.

Spread goat cheese on each slice of toast and top with a small slice of red pepper.

Thyme-Roasted Grapes with Ricotta on Olive Oil Toasts

I found this gem of a recipe on Alexandra's Kitchen Blog and altered it slightly to create a delicious finger food for book club. It's incredibly simple, unique, and absolutely delicious! The sweet grapes and slightly salt cheese taste superb on the olive oil baked toasts.

Ingredients:

• 1 loaf of french bread cut into 1/4" - 1/2" thick slices
• Extra virgin olive oil (you'll need about 3/4 cup)
• 2 cloves of garlic 
• Red grapes
• Kosher salt
• Fresh thyme
• 10 oz. ricotta cheese

Preheat oven to 375 degrees.

To make the olive oil toasts, paint olive oil on both sides of each slice of bread using a pastry brush. If you lose your patience with this technique, as I often do, pour some olive oil on a small plate and lightly dip each side of the bread in the olive oil. Be careful not to saturate the bread if you use this technique.

Bake the bread on a sheet pan until it starts to turn golden on the bottom, about 8-10 minutes. Flip the bread and cook for an additional 5 minutes until golden brown.

Remove the bread from the oven. When the bread is cool enough to handle, rub the top of each slice with a halved garlic clove.

Turn the oven temperature up to 450 degrees.

Spread grapes on a sheet pan and drizzle with olive oil, salt, and thyme. Toss the grapes with your hands to ensure that they are fully coated. Cook for 7 - 9 minutes, until grapes soften and just begin to burst. The smell will be wonderful!

To assemble, spread ricotta on each toast and sprinkle with roasted grapes.

Strawberry Rosemary Dessert with Creme Fraiche

This is the perfect summer treat to satisfy your sweet tooth because it is refreshing and "healthy" compared to most desserts. I will continue to call it healthy to justify my sweet splurge.

The strawberry rosemary compote really makes this dessert stand out from traditional strawberry shortcakes.

I topped my cake with homemade creme fraiche to add some tang and balance the sweet compote. Fresh whipped creme is a good substitute if you are looking for a more traditional dessert.

Creme fraiche:

You must make this at least 24-48 hours in advance.

Ingredients:

• 2 cups heavy cream
• 4 tbsp. sour cream

I love homemade creme fraiche because you can adjust the flavor to your liking and because store bought creme fraiche is so darn expensive.

Combine the heavy cream and sour cream in a bowl. Cover and let stand at room temperature (70 degrees) for 12 - 24 hours. You want to let your mixture sit until the consistency is thick and nearly cream like. The mixture resting time varies depending on the heat and humidity in your home. I let mine sit on the counter for a full 24 hours. Stir well, cover and refrigerate for up to 10 days.

I must admit that I was initially worried about the cream spoiling - Don't worry this! The culture in the sour cream prevents spoiling.

Strawberry Rosemary Compote:

Ingredients:

• 3/4 lb. rhubarb, chopped into 1/2" pieces
• 2 cups sliced strawberries
• 1/4 cup sugar
• zest of 1 orange
• 1 tbsp. rosemary

Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium low and allow mixture to simmer for 10 - 20 minutes. Compote is finished cooking when rhubarb is soft.

Combine ingredients in a food processor until moderately smooth and store in the refrigerator for up to 5 days.


Strawberry dessert:


Ingredients:

• Small yellow cakes or angel food cakes
• Sliced strawberries
• Strawberry rosemary compote
• Fresh creme fraiche

Spoon a healthy amount of compote onto each cake. Add fresh strawberries. Layer with more compote, finish with creme fraiche, and enjoy!


This dessert tastes great with a dry sauvignon blanc.

Rosemary Artichoke Chicken

As I get closer to giving birth to our daughter, I become more tired and my cooking becomes simpler. If you use chicken tenderloins, you can prepare and cook this delicious dish in about 20 minutes.

I've been making Rosemary Artichoke Chicken since I was a kid and my husband just reminded me that this is the first meal I ever made for him. This simple "go-to" dish never fails to please. The fragrant rosemary complements the artichokes and jack cheese so nicely!

Ingredients:

• 4 boneless, skinless chicken breasts or 8 - 10 chicken tenderloins (1 1/2 lbs)
• 1 cup all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 lg. eggs
• 1 cup italian bread crumbs
• 3 tbsp. extra virgin olive oil
• 3 sprigs of fresh rosemary
• 6 oz. jar of marinated artichoke hearts
• 1 cup monterey jack cheese

Preheat oven to 350 degrees for chicken tenderloins or 450 degrees for chicken breasts.

If using chicken breast, place the chicken in an unsealed, large plastic bag and beat the chicken with a mallet until the breasts are about 1/2" thick. This step is unnecessary for tenderloins because they are thin before pounding.

Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs in a 2nd shallow bowl. Set up an assembly line with the flour mixture, egg wash, and bread crumbs in 3 separate shallow bowls. Dredge the chicken through the flour, coating both sides. Dip in the egg wash then fully coat with bread crumbs.

I don't sear tenderloins because the meat pieces are small. However, searing chicken breasts will seal in the juices and enhance the flavor. For chicken breasts, add 2 tbsp. olive oil to a 10" frying pan or skillet and heat at medium high until oil shimmers. Add chicken breasts to pan and fry for 4 minutes on each side until golden and crusty.

Coat the bottom of a cookie sheet with 2 tbsp. of olive oil. Add chicken to the pan and drizzle with the remaining olive oil. Add the rosemary and artichoke hearts to top of the chicken. 

 

Cook tenderloins in a 350 degree oven for about 7 minutes. Your chicken will cook quickly! 

Cook chicken breasts in a 450 degree oven for 12-15 minutes.

After chicken is fully cooked, add cheese and return to the oven for 1 minute to melt the cheese.

Sun-dried Tomato, Caramelized Onion Quiche

Combining savory sun-dried tomatoes with sweet caramelized onions provide the tasty balance that makes this breakfast treat so delicious.

I also love this crust because it is easy to make and completely fool proof.

Bring this dish to breakfast at a friend's or surprise your house guests. The aroma from the thyme melding with the other flavors in the oven is sure to gently, and happily wake your guests. 

Oat Crust (taken from Ellie Krieger of the Food Network)

Ingredients:

• Cooking spray
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 3 tbsp. cold unsalted butter, cut into small pieces
• 3 tbsp. cold lowfat buttermilk

Preheat the oven to 400 degrees. Spray a 9" round pie pan with cooking spray. Add the oats, flour, and salt to a food processor and pulse 3 times. Add the butter and pulse about 10-12 times, until the mixture is course and pebbly. Add the buttermilk and pulse 3-5 more times to combine. Form the mixture into a ball and roll a 10" circle between 2 pieces of wax paper.

Remove the top sheet of wax paper and transfer the crust to the pie pan with the other sheet of wax paper still attached to the crust. Press the crust gently into the dish and remove the final sheet of wax paper.

If your crust doesn't fit perfectly into the pie pan, you can cheat here. Just take some of the crust that overlaps the top of the pan and use it to fill your holes. No one will ever notice once the quiche is cooked.

Bake for 9-11 minutes depending on your oven and allow the quiche to cool.

Quiche filling

Ingredients:

• 4 tbsp. extra virgin olive oil
• 2 medium vidalia onions (or other sweet onions)
• 4 eggs
• 4 egg whites
• 1 cup half and half
• 1 tbsp. thyme
• 1/3 cup sun-dried tomatoes in olive oil
• 3/4 cup shredded parmesan cheese

Preheat the oven to 350 degrees.

Cut the onions in 1/2 and thinly slice each 1/2 to get long 1/2 moons. Heat oil is a skillet over medium-high heat until it shimmers. Add onions and saute for 1-2 minutes coating with oil. 

Reduce heat to low and cook onions covered, stirring occasionally, for approximately 20 minutes.  Covering the onions will prevent moisture from escaping, thus preventing the onions from burning or dying out.  After 20 minutes the onions should be soft and light golden. Remove lid, increase heat to medium and cook for 10-12 minutes stirring frequently. This is the final step in the caramelizing process. Cook onions slowly and add a little extra oil if they start to burn. Turn off the stove burner.
  

Mix the sun-dried tomatoes with the caramelized onions.

Whisk together the eggs, egg whites, half and half, and thyme.

Sprinkle the parmesan cheese in the bottom of the pie crust. Add the onions and sun-dried tomatoes to the crust. Pour the egg mixture over the other ingredients and bake the quiche for 35 minutes or until a knife comes out clean when inserted.

Apricot Almond Layer Cake

I found this gem of a recipe in an old Gourmet cooking magazine and made it for a charity event. Although, the cake is creamy, and delicious, I think it's better suited for an at home dinner party. It's fairly difficult to cut, which can turn off some guests walking though a dessert buffet.

I also noticed that the women who tried this cake loved it. However, many of the men were a little more apprehensive because it is a unique looking dessert. Good news is, once they tried it, they also enjoyed it.

The almond macaroon layers of this cake are so delicious that I could eat them plain! The next time I have friends over for dinner, I'm going to use the macaroon layers to make homemade strawberry shortcake. Yum - I'm getting hungry just thinking about it!

Ingredients

Almond Macaroon Layers:

• 12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
• 3 1/3 cups confectioners sugar
• 6 large egg whites
• 1/4 tsp. salt
• 6 tbsp. granulated sugar

Apricot Compote:

• 6 oz dried California apricots (1 1/2 cups), finely chopped
• 1 1/2 cups water
• 3 tbsp. apricot preserves

Praline Almonds:

• 1 cup sliced blanched almonds (3 oz)
• 1/2 cup confectioners sugar

Mascarpone Cream:

• 1 1/2 cups imported Italian mascarpone cheese (10 oz)
• 1/4 cup well-chilled heavy cream
• 1/4 cup Disaronno Amaretto or other almond-flavored liqueur

Macaroon Layers:
Trace 2 (8") circles on a sheet of parchment paper and a 3rd circle on a 2nd sheet. Turn the sheets over and place on 2 baking sheets.

Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.

Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.

Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds. Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.

Put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.


Apricot Compote (make while macaroon layers bake):
Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.


Note: California or Pacific dried apricots are essential for this recipe. Their tartness will balance the sweet mascarpone filling and macaroon layers. I found California apricots at Trader Joes. They also have Turkish apricots. Make sure you buy the California apricots because the taste is completely different.


Praline Almonds:
Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.


Mascarpone Cream:
Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.


Building the Cake:Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

• Notes:
• Macaroon layers can be made 2 days ahead and kept in an airtight container, layered between parchment paper, at room temperature.

• Apricot compote can be made 5 days ahead and chilled, covered.

• Praline almonds can be made 1 week ahead and kept in an airtight container at room temperature.