Avocado, Apple, Blue Cheese, & Steak Salad

The story behind this salad is that a version of it was first made during a beach weekend when a few of my girlfriends and I were celebrating our friend's last few days as a bachelorette. We all ooh'ed and ahh'ed about it all weekend and have each made and served it at almost every possible occasion since. The last time I made it I grilled a filet and popped it on top (as pictured), although most of the time I make this as a side salad without any major protein. Its amazing either way. The 2 critical items: the dressing, and avocado. If you change it around at all, thats fine, but don't ditch either of those things.


Salad Ingredients
5 ounces mixed baby greens
1 avocado, chopped
1/2-1 granny smith apple, chopped
2 scallions, thinly sliced
1 handful candied pecans (homemade or not)
3 ounces crumbled blue cheese

Put all of ingredients together in a large salad bowl. Prepare the salad dressing...

Salad Dressing
1 clove garlic, minced

3 tablespoons red wine vinegar

1/3 cup olive oil

1 1/2 teaspoons dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
pepper to taste

Put all dressing ingredients in a small jar. Put lid on tightly and shake to incorporate/emulsify the oil and vinegar. Pour however much dressing you want on the salad. Toss together and serve (with or without filet, although I'm going to just say that pretty much anything is better with filet on top. And yes, I do remember that I used to be a "vegetarian." Shhh.).

Cannoli with Homemade Ricotta!!

Cannoli are awesome. And I've been wanting to make them for a while now, but didn't know where to start. Cannoli shells involve making a dough, rolling it very thin (through a pasta maker?), shaping them on special dowels, and then deep frying them. I don't have a pasta maker, the special dowels, or a deep fryer, so, I decided to buy the shells pre-made (gasp). I was serving them to friends and was embarrassed that I didn't make the shells myself, so I decided to make fresh ricotta for the filling to make up for it.

HOMEMADE RICOTTA IS AMAZING. End of story. I will never ever (in theory) buy ricotta at the store again. Especially since its 4 ingredients and takes 10 minutes to make. It is so rich and made the world of difference in the cannoli filling, would be amazing in lasagna, and wonderful on a piece of toast drizzled with olive oil.

Homemade Ricotta 
6 cups whole milk
2 cups heavy cream
1 teaspoon salt
6 tablespoons fresh lemon juice

Heat the milk, cream, and salt in a large pot until the temperature reaches 190 degrees- you don't want the milk to boil. Stir occasionally, to keep the milk from scalding on the bottom. Once heated, remove from stove and add the lemon juice. Stir just once or twice, slowly, then let the mixture sit untouched for 5 minutes.

Pour into a colander lined with a few layers of cheesecloth set over a large bowl. The mixture will separate and the whey will drip into the bowl- discard the whey (you might have to do this a few times while draining). Let sit in the colander for an hour and a half or so (I think I left mine almost 2). Remove the ricotta from the cheesecloth and put in an airtight container in the refrigerator for later use. This recipe will yield a generous 2 cups of ricotta.

Cannoli Filling
1.5-2 cups fresh ricotta
3/4 cup powdered sugar
1/2 teaspoon vanilla

Using an electric mixer beat the refrigerated ricotta and powdered sugar until fluffy (about 2 minutes). Add the vanilla and blend until mixed. Scoop into a piping pastry bag with a 1/2 inch tip. Pipe into prepared cannoli shells*, starting in the middle and working out on either side. Serve immediately. DROOL. Plan to make another batch of ricotta tomorrow.

* I dipped my shells in melted chocolate then covered them with chocolate sprinkles and colored sugars. Mini chocolate chips would work nicely, as well.

Moscow Mule

I first made this cocktail when I hosted a 60's party at my house a few months ago. It wasn't the only cocktail on the menu (also featured were Blue Hawaiians and Brandy Alexanders- both drool-worthy), but I'm pretty sure this was the crowd favorite. Or maybe just mine. Its kind of like a mojito with ginger ale... and its kind of like a minty sprite. Or a combination of the two... Either way, its awesome. Also, sorry there is no picture... they disappeared before anyone was quick enough to snap a photo. 

INGREDIENTS

1 ½  oz vodka

1 teaspoon simple syrup

1 ½ teaspoon lime juice

3 oz ginger ale

Fresh mint leaves*

Mash the mint leaves in a glass with the simple syrup. Add ice cubes and pour the lime juice and vodka into the glass. Finish with the ginger ale. Taste and add any more of the above ingredients.

*If you don't have fresh mint, you can use a tiny splash of creme de menthe instead.

Mexican Pulled Chicken (Slow Cooker)

This is a recipe that can be found online and in many easy slow cooker cookbooks. Its so simple and its really delicious. The first time I ever had it was at a party and a friend had brought it as a filling for burritos.  It's great wrapped in a tortilla, on nachos, and even on a taco salad (as pictured). So easy, healthy, yummy and adaptable. This time I used half regular jarred tomato salsa and half tomatillo salsa. Some times I add a bit of cream cheese at the end to make it a bit richer, other times I leave it out.



INGREDIENTS
2.5-3 lbs. boneless skinless chicken breasts
24 ounces jarred salsa
1 15ounce can black beans, rinsed & drained
1 15ounce can corn, drained
4 ounces cream cheese (optional)

Pour a bit of the salsa on the bottom of a crock pot or slow cooker. Place the chicken breasts on top and cover with beans, corn, and salsas. Cover and cook on high for 5-6 hours. Shred the chicken with 2 forks. Let cook a bit longer to reduce the liquid. Add the cream cheese in the last few minutes and stir until melted.

Serve in burritos, tacos, over nachos, or on a salad. YUM.

This also freezes well.

Strawberry Shortcakes

Happy 4th of July! These are the absolute perfect summer treat for a BBQ. I served them to friends this weekend to round out a potluck dinner of grilled veggies, steak, and pasta salad. The shortcakes are delicious and very easy to make (1 bowl!) and the strawberry mixture tastes like candy. These were a hit- even my friend who never eats my desserts finished his. Make me this summer!! (Adapted from www.SmittenKitchen.com)

INGREDIENTS
Shortbread:
1 2/3 cup all purpose flour
3 1/2 tablespoons sugar
1 tbs plus 1/2 tsp baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tbs cold butter cut into 1/2 inch cube
2 teaspoons lemon zest
2/3 cup heavy cream, plus 1 tablespoon

Strawberries & Whipped Cream:
1 pound strawberries, quartered
2 tablespoons sugar
2 teaspoons balsamic vinegar
1 tablespoon lemon juice

1 cup heavy whipping cream
1 teaspoon sugar
1 teaspoon vanilla extract

Put the flour, sugar, baking powder, egg yolks, and salt in the bowl of a food processor and pulse to combine. Add the butter and lemon zest and pulse until mixture resembles a coarse meal. Add 2/3 cup of heavy cream and pulse until the dough comes together. Kneed dough on a floured surface and roll into a 7-inch circle (about 3/4 inch thick). Cut into rounds the size of biscuits (about 6-8). Place on a parchment paper lined cookie sheet and refrigerate for 20 minutes. Brush the top with the tablespoon of heavy cream and sprinkle tops with sugar. Place in a 350 degree oven for about 15-20 minutes. Remove from oven when shortcakes are slightly browned. Cool on rack.

While the biscuits are cooking mix together the strawberries, sugar, balsamic vinegar, and lemon juice. Let sit for about 30 minutes.

Meanwhile, whip the cream with an electric mixer until soft peaks form. Add the sugar and vanilla and beat just to combine.

To assemble the shortcakes, cut each in half. Place strawberries (and juice!!) on top, followed by a generous dollop of whipped cream. Put the top of the shortcake on top and serve.

Killer Chocolate Sorbet

This is a recipe that I got from my dad who swears this chocolate sorbet will knock your socks off. It is incredibly chocolatey and absolutely delicious. It is important to use high quality chocolate in this recipe, as all you taste is chocolate... since there is no milk or cream to dilute the flavor. Mmm, super rich, amazing, yummy.

INGREDIENTS
2 1/4 cups water
1 cup sugar
3/4 cup unsweetened cocoa powder
pinch of salt
6 ounces bittersweet chocolate, finely chopped
1/2 teaspoon vanilla
1 1/2 tablespoon dark rum

In a saucepan whisk together 1 1/2 cups water with the sugar, cocoa powder, and the salt. Bring to a boil while whisking constantly. Remove from heat after 45 seconds of boiling. Stir in the chocolate until melted. Add the vanilla, remaining 3/4 cup water and rum. Stir together. Transfer mixture into a blender and blend for 15 seconds. Chill thoroughly in the fridge.

Once very cold, pour into your ice cream maker and freeze according to manufacturers instructions. Serve and enjoy!

Arugula, Caramelized Onions, and Tuna Salad

I just spent the past weekend in Asheville, NC with my mom, aunt, and cousin. At our last dinner we were discussing each of our favorite meals we've had while traveling and my aunt mentioned a variation of this salad that she and her friends had a number of years ago on a trip to Europe. She made it sound so delicious that I made it for dinner the night I came home from our mountain trip. You could put any fish or steak on this salad and it would be equally delicious. I chose tuna because it looked the best at the grocery store. Easy and beautiful meal!


INGREDIENTS
1 bag of arugula
1 or 2 red onions
2 large (4 baby) portobello mushrooms

12-16 ounces fish or steak (no bones)

Worcestershire sauce

Balsamic vinegar

Salt & pepper

Parmesan

Olive oil

Thinly slice the onion and mushrooms. Head some olive oil in a hot skillet and throw in the onions and begin the caramelization process... stirring every so often. Continue to cook the onion until about halfway caramelized. Add a splash of balsamic vinegar (the sweetness of the balsamic aids in the flavor and the caramelization process). Once almost finished, add the mushrooms and continue to cook together until nice and sweet.

Meanwhile, spread the arugula on a serving platter and sprinkle top with salt and pepper. Shave parmesan (lots!) on top and set aside. 

While the onions are still cooking sprinkle both sides of the tuna/steak/whatever with salt, pepper, worcestershire sauce, and a bit of balsamic. Heat a grill pan (or an actual grill) to medium/medium high and sear the steaks. Cook to your liking. Remove from grill and slice. 

Sprinkle the salad with olive oil and balsamic vinegar. Place the caramelized veggies on the platter and add the sliced tuna in the middle. Have guests serve themselves taking a bit of everything. Mmmm.