Warm French Lentils - Ina Garten

There's a little Mediterranean market here in town that I love to shop at when I'm in the area.  It's called Nabeel's International Market, and I love perusing their shelves for little treasures to experiment with in the kitchen.  As you enter the front doors, your senses are greeted by an array of fresh cheeses and olives that will immediately make you hungry and the store shelves are packed with things like Chinese pine nuts, assorted olive and grapeseed oils, Greek dried figs, Turkish pistachio nuts, fresh Phyllo dough and mountains of spices.

On my last visit, I turned the corner to browse the last shelf in the back of the store, and what did I find?  Clear bags bursting at the seams with gorgeous French green Le Puy lentils.  For some reason, these little beauties are hard to find around here, so I excitedly snatched up 2 big bags and added them to my basket.

Who knew I'd EVER get so darn excited about LENTILS.  I guess it's the small things in life, folks.  ;-)

A recipe by Ina Garten immediately sprang to mind as I continued to browse the shelves filled with gourmet goodies - A warm plate of French lentils with a Dijon vinaigrette.  It's a classic dish that sounded heavenly, and I couldn't wait to cook with these perfect little green legumes that I had read so much about.

That night, I got to work in the kitchen.  I added a little bacon and celery to Ina's original recipe (which you can see HERE), and the final result was just as delightful as I had hoped.  This dish will most certainly be making another appearance at our kitchen table!

Bon Appetit, my friends!

Warm French Lentils
Adapted from Barefoot Contessa How Easy Is That? by Ina Garten

Ingredients:
2 slices bacon, cut into lardons
1 onion, diced
2 carrots, scrubbed and 1/2-inch-diced
1 celery stalk, finely diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions:

In a medium skillet, fry the bacon over medium heat until crisp.  Remove from the pan and place on a plate lined with paper towels to drain. 

Pour off all but 2 tbsp of the bacon fat.  Add the onion, carrots, and celery.  Cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. 

Meanwhile, place the lentils, 4 cups of water, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the turnip and drain the lentils. Place them in a medium bowl with the onion, carrots, and celery, and add the bacon and butter. 


Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

Vegetable Tian - Ina Garten

Are you looking for a veggie filled side dish that's got a pretty presentation?  Ina Garten's recipe for Vegetable Tian fits the bill perfectly!  This dish is easy to put together and is a great way to use up some yummy produce.  The colors of this recipe make you want to dive right in!

The combination of the potatoes, zucchini and tomatoes makes this a one-stop recipe.  Your starch and your veggies are all right there...no need for a second dish to round out the meal.  And the Gruyere cheese...Oh my!  Gruyere has GOT to be one of my favorite varieties of cheese.  If you look closely at the photos, you can see that I actually had to substitute a little cheddar cheese since I didn't have enough Gruyere.  It tasted great, and I'm sure you could substitute your favorite if you aren't crazy about Gruyere.

This dish is so pretty that it would make a great addition to your holiday table this season.

Bon Appetit!!

Before going into the oven...

Vegetable Tian

Source:  Barefoot in Paris by Ina Garten

Ingredients:

• Good olive oil
• 2 large yellow onions, cut in half and sliced
• 2 garlic cloves, minced
• 1 pound medium round potatoes, unpeeled
• 3/4 pound zucchini
• 1 1/4 pounds medium tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus extra sprigs
• 2 ounces Gruyere cheese, grated

Directions:

Preheat the oven to 375 degrees F. 

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.


Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.

Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Roasted Figs and Prosciutto - Ina Garten

Figs + Prosciutto = 2 of my favorite things!  This recipe from Ina Garten is a simple way to combine two delicious ingredients into one scrumptious appetizer.  If you haven't picked up a copy yet, Ina's latest cookbook - How Easy is That? - has quickly made its way to the top of my go-to list of cookbooks.  Ina's dishes always inspire me!

Good quality ingredients really make the difference in this recipe.  I paired Black Mission figs with good quality prosciutto, and fresh honey made in my area...Delish!

Every time I eat prosciutto, I can't help but think of our time spent in Italy a few years ago.  The prosciutto here in the USA just doesn't compare to the real thing...The prosciutto in Italy is the stuff dreams are made of!  I always try to purchase freshly sliced prosciutto whenever I can...The Fresh Market sells it here in Birmingham.  

In addition, good figs can be VERY difficult to find....even when they are in season.  To remedy this, I'm still trying to convince Brad that we need to plant our own fig tree.  I haven't made much progress yet, though...haha. 

One variation of this recipe would be to add a little ricotta cheese to each fig before wrapping it in prosciutto.  I made a batch this way, and they were divine!  

Bon Appetit!

Before going into the oven...

Roasted Figs & Prosciutto
Source:  How Easy is That?  by Ina Garten

• 20 fresh figs
• 15-20 slices Italian prosciutto (about 8 ounces)
• 2 Tbs olive oil
• 2 tsp honey
• black pepper

Preheat the oven to 425 degrees.

Snip the hard stems off the figs, and cut in half lengthwise through the stem.  With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. 

Wrap a slice of prosciutto around the center of each fig half, with the ends overlapping. 

In a small bowl, whisk together the olive oil and honey.  Brush each fig with the mixture, and top with freshly cracked black pepper.

Roast for 10 minutes, or until the prosciutto is a little crisp and the figs are warmed through.  Serve warm. 

Couscous with Toasted Pine Nuts

***We all need an arsenal of easy side dishes that are exciting but uncomplicated and perfect for busy week nights.  Couscous is such a great option because it cooks so quickly, and you can literally flavor it with almost anything.  It's like a blank palate that's ready for you to create something fabulous with!

This dish comes from Ina Garten's new cookbook, How Easy Is That?  What an appropriate title...don't ya think?  I've always loved Ina's fresh approach to old favorites.  I use her recipes often, and this couscous recipe is something I'll be coming back to all the time.

The toasted pine nuts add such a wonderful flavor...nutty, fragrant, and delicious!  I know that pine nuts can be a little expensive, so I can picture any nut making a good substitute.  Perhaps toasted pecans or almonds?

Bon Appetit!***

Couscous with Toasted Pine Nuts

Source:  How Easy Is That?  by Ina Garten
 

Ingredients:
2 tablespoons unsalted butter
1 yellow onion, chopped (1 cup)
1 1/2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup couscous
1/4 cup pine nuts, toasted
1/4 cup minced fresh parsley
Squeeze of fresh lemon juice (optional)

Directions:
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until the onion is soft but not browned. Add the chicken broth, salt and pepper and bring to a boil. Stir in the couscous and immediately turn off the heat. Cover the saucepan and allow the couscous to steam for 10 minutes. Fluff with a fork, then stir in the pine nuts, parsley and lemon juice (if using). Serve immediately.

Roasted Shrimp with Feta

***Shrimp have always been one of my favorite kinds of seafood.  Growing up, I can remember always ordering fried popcorn shrimp when we went out to eat.  Those mini little pieces of yumminess were always so much fun to eat as a kid.  While my taste in shrimp dishes have become a little more refined over the years, it's hard to deny that an occasional fried shrimp isn't still delicious.

Now, if you've visited my blog before, you may know that I also love greek-inspired food.  This dish from Ina Garten is a clear choice...The roasted shrimp in this dish are perfectly accented by the feta and tomatoes.  It's a fairly easy dish that is a great remedy when you need a dish to impress your dinner guests.  They'll think you spent a lot more time in the kitchen than you actually did.  ;-)

Ina's presentation of this dish also gives it that extra special "something." Arranging the shrimp upright in a circle around the saute pan makes it so pretty.

Bon Appetit!!***

ROASTED SHRIMP WITH FETA
Source:  How Easy is That? by Ina Garten
Serves 4

Ingredients:
Good olive oil

1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

NOTE: To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

I recommend Greek or French feta if you can find it. Usually I prefer feta cubed rather than crumbled, but here I crumble it in large pieces. Pernod is one of my secret ingredients. Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful.

Sausage-Stuffed Mushrooms

***Marsala wine and mushrooms are quite the perfect pair!  Ina Garten takes advantage of that perfect marriage of flavors in her recipe for Sausage-Stuffed Mushrooms.  On my way home from work tonight, I stopped by The Fresh Market (Which, by the way has to be my favorite grocery store!!).  There, I picked up the extra-large mushrooms, sweet Italian sausage and Italian mascarpone cheese that I needed.  


Once at home, I got to work on these yummy little mushrooms!  After they are stuffed, they need about 40 - 50 minutes in the oven, so be sure to give yourself enough time.  Ina calls for 50 minutes, but I found that mine were ready after 40 minutes....Just keep an eye on them!


The flavor of the stuffing is incredible.  The mascarpone and parmesan cheeses add a luxurious texture.  The only change that I made was with the scallions.  I simply substituted the scallions with some minced green bell pepper.  It worked beautifully!

I could definitely see these served as part of a Thanksgiving dinner...They taste special enough for a party, but are easy enough to serve as part of a stress-free family dinner.  The extra large mushrooms are filling and meaty themselves, so when the stuffing is added they almost become a meal in themselves!


Bon Appetit!***

BEFORE going into the oven!

Sausage-Stuffed Mushrooms
Source:  How Easy Is That? by Ina Garten

Ingredients

nocoupons

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, mince (I substituted with minced green bell pepper)
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F. 

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. 

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Lemon Chicken Breasts - Ina Garten

***Folks, I've tried a lot of lemon chicken recipes over the years, and this one might just be my new favorite.  In her brand new cookbook Barefoot Contessa How Easy Is That?, Ina Garten mentions that this particular recipe is one of her favorites...and one of her go-to recipes.  After making this for dinner tonight, I can certainly see why.

First of all, the flavors are incredible.  The chicken was tender and juicy, with just the right amount of lemony goodness.  It's not always easy to infuse chicken breasts with a lot of flavor, but Ina does it beautifully here...And the recipe couldn't be easier!  After just a little preparation, everything is put into a dish and is popped into the oven.  About 40 minutes later, your guests will adore you because not only have you prepared a delicious and gorgeous meal, but you'll be relaxed too.  And we all know, if the dinner host is relaxed, your guests will be too!  Another plus is that you don't have to have a fancy dinner party to serve this - It's simple enough for a quick weeknight meal.  Thanks to Ina, we can all eat fabulously every day of the week!

It's also worth mentioning that Ina's new cookbook is awesome!!  She really focuses on easier recipes that do not require a long list of expensive ingredients, but that certainly are not lacking in the flavor department.  Just think....less time in the kitchen and more time with your family and/or guests.  I very highly recommend this cookbook...It will make the perfect addition to your collection.

Bon Appetit!***

Lemon Chicken Breasts

Source:  Barefoot Contessa How Easy Is That? cookbook by Ina Garten

Serves 4

Ingredients:
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions:

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Summer Fruit Crostata

***The fresh fruits of summer have to be one of the best things about the season...That is, if you love to cook and eat them, of course!  This crostata from Ina Garten was a fabulous way for me to use up some of the fruit from our local farmer's market.  I loved the combination of peaches, plums and blueberries.  It was perfection, along with the scrumptious homemade pastry that wrapped the fruit up in a warm flaky blanket of a crust!

The beauty of a crostata is that it doesn't have to look perfect.  There's something charming and rustic about the way this dessert comes out.  The dough is folded over the fruit in a way that looks refreshingly homemade.  It looks, smells and tastes like something you just want to dive into...The perfect ending to a yummy summer meal!

Bon Appetit!***

Summer Fruit Crostata
Source:  Barefoot Contessa at Home, by Ina Garten

Ingredients:
For the pastry (makes 2 crostatas):
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water


For the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced


For the pastry:
Directions:
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.


Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.


For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.


Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Jalapeno Cheddar Cornbread...Not Your Mama's Recipe!

***Here in the south, cornbread is a staple...and this recipe from Ina Garten spices things up a bit...literally! 

If you're tired of the same ole', boring cornbread recipe, then you should give this one a try.  With the addition of cheddar cheese and sliced jalapenos, this isn't your mama's cornbread!  Ina gets it perfect here...Your tastebuds will be greeted by cheesy-goodness right from the first bite.  And just when you think it's safe, your tongue is slapped around a bit by a chunk of jalapeno!

Brad was a huge fan of this cornbread...it is the perfect mix of spicyness and comfort food.  Make this recipe tonight...You'll definitely spice things up!

Bon Appetit!***

Jalapeno Cheddar Cornbread
Source:  Barefoot Contessa at Home, by Ina Garten

Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers


Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Roasted Shrimp & Orzo - Ina Garten

***Succulent shrimp...citrusy lemon...flavorful feta cheese...fresh cucumber...parsley straight from the garden....These are just a few of the ingredients that are combined to form this scrumptious dish!

This dinner is sure to please your family.  It's packed with serious flavor...each bite just pops in your mouth.  It comes together beautifully, with an array of different colors going on.  I guess you could say it's a delight to both the tongue and eyes!  Haha.

I really love the addition of orzo in this...I think it's the perfect pasta to pair with the other ingredients.  If you don't have orzo onhand, I could definitely see other kinds like penne or rotini working just fine, too.

Bon Appetit!***

Roasted Shrimp & Orzo
Source:  Ina Garten - Barefoot Contessa at Home

Ingredients:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions:
Preheat the oven to 400 degrees F.


Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.


Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Country Hashed Browns - Ina Garten

***Ina Garten never lets me down...Her recipes never disappoint and consistently deliver in the flavor department.  Case in point - Her "Country Hashed Browns."  One thing that I adore about the weekend is making a yummy homemade breakfast.  After watching Ina prepare this dish recently on her TV show, I knew that it was going to make an appearance in my kitchen soon.

I decided to surprise Brad with a delicious brunch this morning...And we were both thrilled with how it turned out.  I served these hashed browns with fresh scrambled eggs, juicy peaches from Chilton county, and plump blueberries from the farmer's market.  It was the perfect blend of fresh fruitiness and hearty yumminess!  We didn't want the meal to end!

After a brunch like that, you know the day ahead will be fabulous!

Bon Appetit!***

Country Hashed Browns
Source:  Ina Garten, Barefoot Contessa

Ingredients:
5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts
1/2 pound smoked ham slices, 1/2-inch diced


Directions:
Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.


Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.


You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

Chicken Piccata - Ina Garten

***Chicken Piccata has always been one of my favorite classic chicken dishes.  When prepared perfectly, it becomes a symphony of lemony goodness!  Ina Garten is without a doubt one of my favorite Food Network personalities, and she does it again with this dish.  Plus, most of us can get bored with cooking chicken all the time...I know I do!  So, this dinner is a great way to spice things up a bit.

One of the things that I love most about this recipe is how the chicken is prepared.  First, it's seared to a golden brown on both sides in a skillet, and then it finishes cooking in the oven.  This ensures that the outside of the chicken is crunchy, while the inside is juicy...Perfect!

The one thing that I changed in Ina's recipe is the addition of a tablespoon or two of capers.  Chicken Piccata just isn't Chicken Piccata without capers, if you ask me!  Be sure to taste the sauce before serving...It's really easy to let the flavors get out of control with this dish...Lemons, capers, and wine are all strong flavors, and you don't want it to be too over-powering. 

Bon Appetit!***

Chicken Piccata
Source:  Ina Garten; Barefoot Contessa

Ingredients:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.


Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.


Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.


Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.


For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Peanut Butter & Jelly Bars - Ina Garten

***Sure...fancy, gourmet sandwiches might be tasty, but it's still hard to beat a yummy peanut butter & jelly sandwich.  There's just something about them that takes me back to my childhood and puts a smile on my face.  I still love them!

So, when I saw this recipe in Ina's cookbook, Barefoot Contessa at Home, I was thrilled.  I knew that I HAD to make them...like, yesterday!  I couldn't wait.

The results were just what I expected from an Ina recipe...Scrumptious!  Ina has definitely done it again with these bars.  Of course, the flavor combo is pretty unbeatable.  They'd be perfect to make for a party...Everyone is sure to ask you for the recipe!

The only change that I made was a decrease in the butter.  Instead of 2 full sticks, I only added about 1 1/4 to 1 1/2 sticks.  I'm sure my hips will thank me later.  ;-)

Bon Appetit!***

Peanut Butter and Jelly Bars

Source:  Barefoot Contessa at Home, by Ina Garten

Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar
1 teaspoon pure vanilla extract

2 extra-large eggs, at room temperature

2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Directions:

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.


In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.


Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Ina Garten's Lemon Chicken with Croutons...This is Amazing!

***Every once in a while, a recipe comes along that you just can't forget. I came across this dish in Ina Gartens' Barefoot in Paris cookbook. I knew immediately that I wanted to give it a try. First of all, I LOVE the combination of chicken and lemons. There's something so delicious and comforting about a gorgeously roasted chicken infused with whole lemons. Secondly, I love bread...in fact, carbs of any kind will do...lol. The homemade croutons in this recipe were simply divine. They had the best toasted flavor, and I found myself eating them right out of the saute pan...haha.

I never would have thought to put an entire roasted chicken on a bed of freshly toasted croutons, but it works so wonderfully! The croutons are made from a French baguette...They soak up the lemony goodness from the chicken, and it makes for an amazing culinary experience!

Also, this recipe looks absolutely scrumptious when it's plated and presented on a platter. In fact, Brad said "Wow....It's like Thanksgiving!!" when I put this on the table. I can definitely see myself making this dish for dinner guests. It is sure to impress!!! But don't worry...it's much, much easier and faster to prepare than a Thanksgiving turkey...hah. You and your family will really love this meal.

Ina, thank you for such an amazing recipe!!!***

Ingredients:
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Directions:

Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Baste the chicken with the pan juices every 25 - 30 minutes while roasting.  If the chicken begins to brown too quickly toward the end of cooking, cover with aluminum foil. 

Once the chicken is done roasting, cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Ina Garten's Coconut Madeleines!

Lately, I adore any recipe that reminds me of our trip to the blissfully sublime city of Paris. The foods...the markets...the sights...the smells...the history...it was all so inspiring! Recently, I purchased a copy of Ina Garten's cookbook, "Barefoot in Paris," and I knew that I had to try her recipe for Coconut Madeleines as soon as possible. These little cookie 'cakes' are so easy and SO scrumptious...and one bite transports me back to the sidewalks of the Saint Germain des Pres area where we sipped espresso and people-watched from a cozy bistro table at the famous Les Deux Magots.

I was able to find a wonderful Madeleine pan at Williams-Sonoma. It worked beautifully and the cookies popped out perfectly. They kind of taste like little pound cakes! The addition of coconut is so yummy. If you're not a coconut fan, you can easily substitute anything from orange or lemon zest to chocolate chips...you can even dip half of each cookie in ganache. I definitely plan to experiment with different combinations and have fun with this recipe. There are many possibilities!

If you've never tried Madeleines before, now is the perfect time! Give these a try...I promise you'll like them!

Ingredients:
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional

Directions:
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.