Sunday, August 25, 2013

Grilled Shrimp Skewers w/ Brown Rice

Will loves shrimp and I was itching to make skewers -- so it was easy to create a menu that combined both!

I marinated raw shrimp in Frontera Key Lime Cilantro Taco Skillet Sauce with roasted tomatillo and green chile for a couple hours and let the shrimp sit in the fridge.

I roughly chopped a red onion and poblano pepper in wedges so that they would be easy to skewer/

I poured more of the marinade on to before I sent them to the grill with Will.

They didn't take too long, just enough time to make some brown rice!

Definitely delicious!!

Saturday, August 24, 2013

Lemony Ricotta Summer Zucchini Galette

I got a beautiful zucchini from my mother-in-law so I looked at what I had in the fridge and was inspired to try something different.

I started by cutting thin slices of zucchini. You could also use squash and/or a mixture of both zucchini and squash.

I sliced about 2 1/2 cups of zucchini.

I laid them out on the cutting board and sprinkled the slices with salt.

I transferred the zucchini to a colander and let them drain for about 15 minutes. I added the salt to pull out any moisture in the zucchini so when the galette bakes -- it won't be soggy.

I sprinkled some flour on a large piece of parchment paper.

I rolled out refrigerated pie crust... 

... and rolled it to a 12 inch diameter. I then moved the parchment paper & dough to a baking sheet and set it aside while I made the ricotta mixture.

For the ricotta filling, I started with 3/4 cup of ricotta and threw it in a large bowl.

I added 1/2 cup of grated parmesan...

... and a 1/4 cup of shredded mozzarella cheese.

I minced 1 garlic clove and added it to the ricotta mixture.

To the mix, I added 1 tsp of olive oil.

I grabbed a lemon and grated about 2 tsp of lemon peel. Make sure you only grate the yellow skin -- not the white rind, which is bitter.

I then also added 1 tbsp of lemon juice.

Of course I also ground 1/4 tsp of both salt & pepper and made sure the filling was well incorporated.

I poured the filling out on the pie crust...

... and spread it on the dough leaving a 1 1/2 inch border.

I prepared an egg wash, mixing 1 egg with 1 tsp of water. I set that aside for the last step.

I had Will pat down the zucchini slices with a paper towel and layered them on the ricotta mix.

Almost ready!

I drizzled the zucchini with some olive oil.

Then, I gently folded over the dough's edge.

And then applied the egg wash with a pastry brush along the dough's edge.

I baked the galette in a 400 degree oven for 35-40 minutes, or until the edges were golden.

Will and I agreed that it was so light and refreshing! Definitely something you could make ahead of time and eat chilled as well!

Thursday, August 22, 2013

Pumpkin Pie Cupcakes w/ Maple Cream Cheese Frosting

These cupcakes sound as sinful as they sound. I'm telling you -- they are amazing.

For the cupcakes:
I started with lining 12 muffin tins with paper liners. You could use foil or not use any liners just as long as you use non-stick spray.

I emptied one 15 oz. can of pumpkin puree in a large bowl.

To the pumpkin, you want to add 3/4 cup of evaporated milk. I didn't have any on hand, so I made my own by mixing dry milk and water (what a neat trick!).

I made a little too much, so I poured the right amount into another measuring cup.

I added 1/2 cup of granulated white sugar...

... and a 1/4 cup of brown sugar.

I added 2 large eggs to the pumpkin mix.

I also threw in 1 tsp of vanilla extract.

All mixed together! Now for the dry ingredients!!

In a separate medium bowl I added 2/3 cup of all-purpose flour.

I added 2 tsp of pumpkin pie spice (which also made the kitchen smell amazing!).

To the flour mix, I added 1/4 tsp of salt...

... a 1/4 tsp of baking powder...

... and a 1/4 tsp of baking soda.

I mixed the dry ingredients together and added it to the pumpkin mix.

Everything is combined!

I grabbed my cookie scoop (because I'm obsessed with it) and put 2 scoops in each cupcake liner.

I baked them in a 350 degree oven for 20 minutes.

For the frosting:
This made a bit too much frosting, so next time I would make a 1/2 batch.

I added a 1/4 cup (half a stick) of softened unsalted butter to 1 package of softened cream cheese.

I beat them together until they were smooth. 

I added 3/4 cup of powdered sugar to the bowl.

I also added 3/4 tsp of vanilla extract.

Lastly, I added 1/4 cup of maple syrup.

All ready for our pumpkin pie cupcakes!
Putting it all together:
After I pulled the cupcakes out of the oven, I let them rest for 20 minutes and then put them in the fridge for 30 minutes.

30 minutes later, I placed them on a platter...

... and frosted them!

I garnished them with a little pumpkin pie spice!

These were so creamy -- much like the texture of pumpkin pie. 

Tip: Keep Refrigerated :)