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Category Archives: Seasonal Dishes

Citrus Spice Rub Thanksgiving Turkey

16 Nov

Citrus & Spice Holiday Turkey

Citrus Spice Turkey

  • 18 lb Semi Boneless Turkey Roaster
  • 4 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Orange Juice
  • 1 tsp Pepper
  • 2 tsp Salt
  • 2 tsp Garlic
  • 1 tsp Cayenne Pepper
  • 1 tsp Crushed Rosemary
  • 2 Honeycrisp Apples
  • 2 Oranges
  • 1 Lg Onion
  • 1 Lg Lemon
  • 2 Sprigs Fresh Rosemary

A few days in advance: Thaw Turkey in the fridge. Day of: Remove from refrigerator and allow to reach room temperature. Preheat oven to 325. Coat large roaster pan with non-stick spray.

Whisk together Olive Oil, Lemon Juice and Orange Juice. Puncture Turkey lightly and slowly pour mixture over the whole roast.

Mix Pepper, Salt, Garlic and Cayenne Pepper evenly. Rub Spices into the Turkey; coating generously. Thinly slice 1 Apple, 1 Orange and the Onion. Arrange around the Turkey in the pan. Quarter the Lemon and Rosemary Sprigs and arrange in the pan as well.

Roast in the oven, basting every 30 minutes, for about 3.5 hours or until turkey reaches desired doneness. If the skin reaches golden brown while cooking, cover loosely with tin foil.

When Turkey is done, remove from oven and let rest. Thinly slice remaining Apple and Orange. Place Turkey on a Platter and arrange alternating fruit slices around the base.

 
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Posted by on November 16, 2012 in Chicken & Turkey Recipes, Dinner, Seasonal Dishes

 

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National Chili Day

23 Feb

Serve with Hint of Lime or Hint of Jalapeno Chips

I never realized how many holidays there could be for food until I signed up to receive alerts from www.punchbowl.com! Their reason to celebrate app has become my reason to check emails in the morning.

I am always surprised by what they come up with. While they do list all of the well-known holidays, most recently Mardi Gras, there are some ”National Food Holidays” so obscure that I find myself laughing as I read about: National My Way Day, Gum Drop Day and Don’t Cry Over Spilt Milk Day!

On the other hand, I have to thank Punchbowl for giving us all an excuse to enjoy things like National Margarita Day and Chocolate Cake Day! Basically, if you are ever looking for a ridiculous excuse to party and all the fixin’s to get it done from invites to party ideas, Punchbowl is the place.

One holiday that I can definitely get behind is National Chili Day. I enjoy a good bowl of chili so much that I actually think it should be an official day off from work/school so that families can enjoy this wonderful comfort food together. (Obama, you will be getting my notes on this)

There are a million ways to make Chili, of which I will only be posting one. I hope you enjoy and feel free to list your favorite ways to make it your own…

  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Cups Diced Yellow Onion
  • 2 Diced Bell Peppers, Seeded
  • Pinch of Salt
  • Pinch of Cayenne Pepper
  • 2 lbs Ground Beef (or Ground Turkey)
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Crushed Red Pepper Flakes
  • 2 tsp Oregano
  • 3 tsp Minced Garlic
  • 12 oz. Guinness (or similar Dark Beer) – optional
  • 28 oz. Chunky Tomatoes
  • 1/4 Cup Tomato Paste
  • 1 Cup Small Red Kidney Beans
  • 1 Cup Small Black Beans

Heat Oil in a large pot over medium high heat. Add diced Onion and Peppers. Season with Salt and Cayenne Pepper and saute until soft. Carefully added Ground Beef or Turkey and crumble as it browns (about 3 minutes)

Season with Chili Powder, Cumin, Red Pepper Flakes, Oregano and Garlic and cook for an additional 5 minutes before adding Beer and allowing to absorb for an additional minute (optional).

Stir in Tomatoes, Tomato Paste and Beans. Reduce heat and simmer for 20-30 minutes*, stirring occasionally.

Chili's almost ready!

Optional Garnish: Sour Cream, Sliced Jalapenos and Shredded Cheddar or Monterey Jack Cheese

*The longer you simmer, the more depth of flavor you will achieve, but be sure to watch the chili as it can get thick. Add 1/4 of water or stock as needed to reach desired consistency.

Don’t feel like cooking? Here’s a little way to cheat and still have great chili!

 
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Posted by on February 23, 2012 in Chicken & Turkey Recipes, Events, Lunch, Recipes, Seasonal Dishes, Steak & Beef Recipes

 

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How to Make Fish Tacos

06 Feb

Fish Tacos

Having just returned from a trip to Miami and being dazzled by the authentic Cuban flavors that influence South Florida’s cuisine, I felt I had to try my hand at Fish Tacos. This simple dish was featured everywhere from roadside stands to gourmet restaurants.

It is incredibly easy to make, but getting the right balance and depth of flavors is the trick. My favorite part of the Fish Taco is the bright mix of Cilantro and Lime that really packs a punch for your tastebuds! Mahi Fish Tacos are both light and satisfying, so I don’t feel bad about eating 2 (ahem 3) in one sitting!

Since building the taco is often the most fun…here is a step by step guide to making this delish dish at home.

You can really choose whatever fish you want for the tacos (think…shrimp, catfish, tilapia etc.). I picked Mahi because it flakes well and it is really hearty.

Pan Seared Mahi with Onions and Peppers

Pan Seared Mahi Mahi

  • 2 Mahi Fillets
  • 1 tsp Olive Oil
  • 1 tsp Black Pepper
  • 1 tsp Garlic
  • 1 tsp Red Pepper Flakes
  • 2 tsp Lime Juice
  • 1 tbsp Butter
  • 1/2 Medium Onion
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 2 tbsp Fresh Cilantro Leaves

Marinate Mahi Fillets for 30 minutes – 2 hours in Olive Oil, Pepper, Garlic, Red Pepper Flakes and Lime Juice. Pan sear evenly on both sides until cooked through (about 15 minutes over medium heat).

Slice Onions and Peppers (julienne) and saute in butter over high heat. When Onions and Peppers are soft and have a slight char, add Cilantro Leaves and remove from heat.

With your fish done, it is time to assemble the taco! First you need a Corn Tortilla (no flour tortillas…they get too soggy). Then guacamole is always my first layer. I love guacamole, but I haven’t really mastered how to make it, so I kind of fake it.

Fake-A-Mole on a Corn Tortilla

Fake-A-Mole

  • 2 Ripe Avocados
  • 1/3 Cup Medium Salsa
  • 1 tbsp Lime Juice
  • 1/2 tsp Salt
  • 2 tbsp Fresh Cilantro Leaves

Mash Avocado until you have a softened paste consistency with some chunks. Fold in Salsa, Lime Juice, Salt and Cilantro. Done and Done!

Layers of Guac, Cheese, Peppers and Onions

Now finish your tacos with whatever ingredients you like best. Black Beans, Corn, Cheese, Sour Cream, Salsa, Rice…the options are deliciously endless!

And...that's a Wrap!

 
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Posted by on February 6, 2012 in Lunch, Recipes, Seafood Recipes, Seasonal Dishes

 

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Crab Cakes: Keep Summer Alive

01 Sep
Jumbo Lump Crabcakes

The nights are getting cooler and responsibilities are looming just on the other side of Labor Day Weekend! As summer comes to an end and we snap back into reality, there are a few tricks that you can play on your belly to make it feel like the season of sun will carry on. My favorite tummy trick is to continue eating traditional summer season foods (like seafood with bright citrus flavors) well into the fall and ignore that fact that back-to-school supplies have taken over the aisles of stores once lined with coolers and beach chairs. Its the culinary form of wearing white after Labor Day.

Today’s Subject: Crabcakes! No summer gathering (at least where I’m from) is complete without a delicious crab cake. Chris Heinz, our expert seafood chef, developed two simple recipes to recreate delicious toppings for this summer seafood classic!

Tarragon Lime Remoulade Sauce

1 Cup Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Capers (finely chopped)
1 Whole Large Hard Boiled Egg (finely chopped)
Pinch of Fresh Tarragon to taste (finely chopped)
Pinch of Fresh Parsley (finely chopped)
1-2 Tbsp Fresh Lime Juice
1/2 tsp Lime Zest
1 Tbsp Shallots or Green Onion (finely chopped)
Dash Hot Sauce to taste

In a small bowl, combine all prepared ingredients and mix well. Season with salt and pepper to desired taste. Keep chilled until ready to serve. Makes 4 servings

Orange Butter Sauce

1/4 Cup Orange Zest (about 3 oranges)
1 1/2 Cups Fresh Orange Juice
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 Cup Butter, chilled and cut into 1 inch pieces

Stir together first four ingredients in a non-aluminum saucepan; bring to a boil. Cook over medium-high heat for 20 minutes or until mixture is reduced to 1/4 cup. Remove from heat. Gradually whisk butter into orange juice mixture. Serve immediately with crab cakes. Makes enough sauce for 3-4 crab cakes.

 
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Posted by on September 1, 2011 in Lunch, Recipes, Seafood Recipes, Seasonal Dishes

 

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Make Everyday a Holiday: Christmas Eve Dinner Menu!

24 Dec

Ahi Tuna is Perfect for Amazing Tuna Tartare

The Feast of the Seven Fish is a long-standing family tradition. For a different Christmas Eve Dinner or just a Pescatarean delight, choose a variety of delicious seafood options and fill the whole family.

This is a light approach to heavy holiday dinners and it won’t leave you overstuffed when it comes time for resolutions!

While there are several staples to the 7 Fish dinner, like Cod used to make Baccala, your presentation can make this tradition a bit more modern and take it from once a year feast to any season’s best dinner party. Try these alternative preparations:

Tuna Tartare

Shaved Cucumber
Butter
Shallots
Fresh Ahi Tuna, Small Dice
Extra Virgin Olive Oil
Fresh Lemon Juice
Radish Sprouts
Fleur de Sel or other Sea Salt
Coarse Ground Black Pepper
Avocado

Use a mandolin or sharp knife to cut thin (almost translucent) slices of cucumber. Pan fry Shallots in Butter until golden brown. Toss Diced Ahi Tuna with Olive Oil, Lemon Juice, Sea Salt and Black Pepper and set aside. Cut Avocado into a small dice. Place four overlapping slices of Cucumber on each plate. Using a small circular or square form, layer Avocado and Tuna in a short tower. Garnish with crispy Shallots.

Recommend serving immediately or within 24 hours if kept refrigerated for best results.

 

Crab Ceviche

1/2 Lb Fresh Crab, flaked
1 Tbsp Olive Oil

2 large Tomatoes, chopped
1 Red Onion, finely chopped
1/2 Bunch Cilantro, chopped
3 Spicy Peppers, finely chopped

2 Fresh Limes, juiced
Salt and Pepper to taste

Shred crab meat and toss with olive oil. Fold tomatoes, red onion, cilantro and peppers into the crab.Pour lime juice over the mixture and season with salt and pepper. Toss mixture and refrigerate for an hour before serving.

Seafood Tower

3 Tier Display Tower with Plates
Crushed Ice
Clams
Mussels
Shrimp
Lobster Tails
Lemon
Cilantro or Parsley

All seafood should be steamed, baked or lightly sauteed and served chilled. Arrange clams, mussels, shrimp and lobster tails over crushed ice on a graduated tower. Garnish with lemon and fresh cilantro or parsley (cilantro adds a better flavor). Serve with melted butter, white wine sauce and cocktail sauce.

 
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Posted by on December 24, 2010 in Dinner, Events, Recipes, Seafood Recipes, Seasonal Dishes

 

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Daily Recipe for Thanksgiving: Green Bean Casserole

24 Nov

Don't have time to make sides? Get the Rastelli Direct Green Bean Casserole. Shh! No one will know the difference!

Almost every Thanksgiving table that I have been invited to includes some variation of Green Bean Casserole. For me, this holiday staple can be a bit hit or miss because of the potential to over-sauce the green beans. My own version of Green Bean Casserole has seen many modifications over the years.

I have settled on using fresh ingredients rather than canned – its actually my golden rule for cooking. Fresh ingredients make you feel better about the copious amount of food you will be eating this holiday season! By using fresh cut green beans, adding fresh mushrooms and diced onions, you can improve the consistency and richness of the flavors.

Make the switch! Additive and Preservatives are not the best tasting additions to your holiday meal and they are not the best for your health. Your family and your waistline will thank you!

Family Style Green Bean Casserole

3 lbs Fresh Green Beans (Cut & Cooked)
1 Medium Onion (Diced)
2 cups Fresh Sliced Mushrooms
2 cans Campbell’s Condensed Cream of Mushroom Soup
1 cup Skim Milk
2 tsp Soy Sauce
1/4 tsp Coarse Ground Black Pepper
3 cups French’s® Cheddar French Fried Onions

Preheat oven to 350.

Saute Green Beans, Onions and Mushrooms in a large pot until just tender. Stir in Soup, Milk, Soy Sauce, 1 1/2 cups Fried Onions and Black Pepper. Pour mixture into large rectangular casserole dish. Bake for 25 minutes. Sprinkle with remaining Fried Onions and bake for an additional 5 minutes.

 
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Posted by on November 24, 2010 in Events, Recipes, Seasonal Dishes

 

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Daily Recipe for Thanksgiving: Macaroni & Cheese

23 Nov

All Natural Pasta from Severino's Gives a Healthy Twist to this Holiday Staple

When you share a meal with a lot of people, you have to work hard to meet the needs, dietary restrictions and preferences of everyone at the table. The holidays are a time when these concerns come to the forefront. If you don’t want to skimp on taste, but you want an alternative to traditional Macaroni and Cheese, try this recipe:

Macaroni & Cheese

1 lb. Whole Wheat Elbow or Cavatappi Pasta
4 Low Sodium Chicken Bouillon Cubes
2 cans Evaporated Milk (Skim)
2 bags Shredded Cheese (1 Mozzarella, 1 Cheddar – choose reduced fat for a healthier twist)
1 container Ricotta (Skim)
1 container Chive Cottage Cheese
1 container Shedded Fresh Parmesan
Optional: Cayenne Pepper

Preheat oven until 350.

In a large pot, add Bouillon Cubes to water and bring to a boil. Add Pasta and cook until just al dente. In another pot, heat Evaporated Milk over medium high heat. Add 1/2 bag each of Shredded Mozzarella and Shredded Cheddar. Add Ricotta and Cottage Cheese. Stir continuously until cheese is mostly melted.

Drain pasta and put into rectangular casserole dish. Stir in cheese sauce. Sprinkle casserole with remaining Shredded Cheese and Parmesan. Optional: Sprinkle with Cayenne Pepper. Place in oven and bake for approximately 20 minutes, until cheese forms a light crust on top of casserole.

 
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Posted by on November 23, 2010 in Events, Recipes, Seasonal Dishes

 

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Daily Recipe for Thanksgiving: Turkey

22 Nov

Save Yourself Some Time - Get Rastelli Direct's Expertly Seasoned, Chef-prepared Turkey

There are so many great recipes for the holidays and sharing them is part of what makes them all special. Whether you are dining on family recipes that have been passed down for years or a holiday meal that puts a new twist on old classics from a recipe web site/blog, the meal is a key part of creating lasting memories.

Let’s start with the most important part – The Turkey. The Thanksgiving Turkey sets the tone and can make or break the holiday meal. The art of turkey preparation is very specific. The key is to cook through without over-cooking.

Some people prefer their turkey au naturel, but I like to give it a little flare. You can really do a lot to a turkey, whether it is a rub, a glaze or a simple marinade. Whatever you choose for your meal, make sure to taste the seasoning befor dousing your turkey! This year’s recipe is below:

Sweet and Savory Turkey

  • 2 Tbsp. Brown Sugar (optional)
  • Fresh Poultry Mix Herbs (Sage, Thyme & Rosemary), Finely Chopped
  • 2 Tbsp. Tarragon
  • 2 Tbsp. Minced Garlic
  • 4 Tbsp. Butter
  • Sea Salt
  • Coarse Ground Pepper
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Orange Juice

Preheat Smoker or Charcoal Grill. Place defrosted turkey in a deep roasting pan. Lightly sprinkle the pan, around the turkey with Brown Sugar (optional).

Remove herbs from stalks and place in shallow bowl or mortar and pestle. Add Tarragon and Fresh Minced Garlic. Muddle Herb Mixture. Slice butter into thin pads and set aside. 

With a sharp knife, make several 1/2 inch slits between the skin and the flesh of the turkey. Stuff slits with herb mixture and thin pads of butter. Hold skin slits closed and press mixture into the turkey.

Sprinkle Turkey sparingly with Salt and generously with Pepper until evenly covered. Whisk Lemon Juice and Orange Juice together. Pour evenly over Turkey and into pan.

Cover with foil and place Turkey into smoker or on charcoal grill (The turkey can also be oven-roasted). Cooking times will vary based on cooking method, but be aware that cooking on the grill is a much faster process. Check often for coloring.

Tips:

  • A meat thermometer is your best friend when cooking a large roast
  • Baste early and baste often – the pan juices are the most flavorful part of the roast. Don’t Waste the Baste!
  • Don’t over-season…remember you’ve got gravy, cranberry sauce and/or pan drippings. So less is more with turkey seasonings.
 
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Posted by on November 22, 2010 in Chicken & Turkey Recipes, Events, Recipes, Seasonal Dishes

 

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Pumpkin Cheesecake Bars

27 Oct

Pumpkin Cheesecake Bars

It seems that every food blog has some variation of this delicious fall recipe. That’s A Mouthful has decided to follow suit in order to keep you from feeling deprived and kick off the autumn feast season. Pumpkin Cheesecakes Bars may be showing up in everyone and their mothers’ kitchen, but adding your own twist to these delicious treats could be the start of a fall family tradition.

My twist? I made the bars waistline friendly by substituting a Splenda blend for straight sugar and tweaking some of the spices.  Making a recipe your own and sharing it with friends and family is what food is all about. This recipe is easy enough to make with the kids or whip up when you have a few friends coming over.

As soon as the dish came out of the oven, I was already planning variations. Here is a quick list of the next steps I will  be taking with this delightful fall dessert (Liquid ingredients replace Maple Syrup, Cookie ingredients replace Ginger Snaps).

  • Bake Sale: Chocolate Pumpkin Cheesecake Bars with Nilla Wafer Crust
  • Girl’s Night: Kahlua Pumpkin Cheesecake Bars
  • Game Night: Guinness Pumpkin Cheesecake Bar with Cinnamon Graham Cracker Crust
  • Extra Indulgent: Nutella Pumpkin Cheesecake Bars with Honey Graham Cracker Crust

What will you do?

Recipe:  Pumpkin Cheesecake Bars

Crust
32 Ginger Snaps, Crushed (or alternative cookie ingredients listed above)
2 Tbsp Sugar
6 Tbsp Smart Butter or Butter Substitute, Melted

Filling
2 8 ounce packages Cream Cheese
3/4 cup Splenda Baking Blend
14-16 ounce can Solid-Pack Pumpkin
3 large Eggs
5 Tbsp All-Purpose Flour (Unbleached)
1 teaspoon Cinnamon
1/2 teaspoon Salt
3 Tbsp Pure Dark Maple Syrup (or alternative liquid ingredients above)

Preheat oven to 350 degrees. In a food processor pulse the ginger snaps (or cookie alternative) with sugar until you have a fine crumb.  Slowly drizzle in the melted butter substitute and pulse to combine.  Pat the crumb mixture gently into the bottom of 8-inch square pan.  Bake for 10 minutes, until slightly firm.  Set aside to cool.

Wipe out the food processor with a paper towel.  Blend the cream cheese and the sugar subsitute until smooth.  Add the eggs, flour and salt.  Blend until combined.  Remove 1/3 cup of the mixture and set aside.  Add the pumpkin and cinnamon and blend until combined. Pour over the cookie crust.

Mix the maple syrup (or liquid alternative) in the 1/3 cup mixture of plain cheesecake batter.  You can add a little more or a little less depending on how much flavoring is desired.   Pour evenly over the pumpkin mixture and gently swirl the two batters together to form a pretty pattern.

Bake until the cheesecake is set, about 45 minutes.  It will jiggle slightly when gently shaken.  Cool in the pan, then chill in the refridgerator until firm, at least 2 hours.  With a sharp knife, cut into squares.  Serve and enjoy!

Swirled Pumpkin Cheesecake Bars

 
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Posted by on October 27, 2010 in Recipes, Seasonal Dishes

 

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Beef Stew Recipe from Katie’s Kitchen!

21 Oct

Star of the Show: Elite Black Angus Filet of Sirloin Steak

Dining in is delicious, nutritious and healthy for your finances, so a few friends got together and decided that we would try to cut back on our addiction to dining out, meals of convenience rather than substance and paying a lot for little delicious return.

Many things have come from this effort, but the best part has been the avid exchange of delicious recipes. One such recipe came to me (and now to you) from Katie’s kitchen. She prepared a simple and satisfying beef stew (which you saw in the previous post – “Working Hard”) that hit all the senses – looked great, smelled amazing and tasted divine!

This is not your mama’s beef stew. It’s dressed up a bit by using Black Angus Filet of Sirloin Steak. Traditional Beef Stew is so comforting as the days get a bit colder, but this one goes a step further!

Elite Beef Stew from Katie’s Kitchen! 

  • 3 – 6 oz pieces of Black Angus Filet of Sirloin Steak, cut in cubes.
  • Beef Tenderizer
  • 1 Tbsp Butter
  • 1 Medium Onion, large dice
  • 1 tsp Coarse Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 tsp Basil
  • 3 cups Water
  • 4 Small Potatoes, cut in cubes
  • 2 cups Baby Carrots, halved
  • 1 cup String Beans, halved
  • ½ cup Corn

Sprinkle Beef Cubes with Meat Tenderizer and set aside. Coat a large pot with butter, and “sweat” onions with all seasonings. Add the Beef Cubes and allow to brown.  Add 3 cups of Water and bring to a boil. Add Potatoes and continue to boil for 2 minutes. Add Carrots, stirring occasionally for another 3-4 minutes. Add in String Beans and Corn. Reduce heat and simmer, stirring occasionally until Potatoes and Beef Cubes are tender and cooked through. Adjust seasonings to taste.

Tip: For a thicker stew add 1/2 to 1 Tbsp Whole Wheat or All Purpose Flour and stir until completely dissolved.

 
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Posted by on October 21, 2010 in Dinner, Lunch, Recipes, Seasonal Dishes, Steak & Beef Recipes

 

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