Sunday, August 30, 2015

Coconut Lemony Eggplant Dip


I created this recipe for the So Delicious Contest.  It is a dairy free and gluten free recipe.  You can eat it on flat bread, chips or serve it with a nice veggie platter.  Enjoy!

1 small eggplant
2-3 TBS Tahini paste  (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1/4 Paprika

1.  Poke eggplant with knife or fork into eggplant making holes.   Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour.  Remove from oven, slice in half.  Scrape meat from skin adding to food processor.
2.  Add remaining ingredients to food processor.  Pulse until completely blended.  

Note:  I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant

Saturday, August 29, 2015

Toasted Parmesan Turkey Tetrazzini Sandwich with Dipping Sauce

Toasted Parmesan Turkey Tetrazzini Sandwich with Dipping Sauce

8 slices bacon, fried (removed from pan) with bacon grease reserved
2 TBS olive oil
1/4 cup onions, chopped
1 clove garlic, chopped
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 TBS butter
1 TBS flour
2 TBS white wine
1/4 cup parsley
1 bay leaf
1/2 lemon, zested and juiced
1 cup chicken broth
1/2 cup cream

To build sandwich:
12 slices bread, buttered on one side
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1 package Foster Farms "All Natural Sliced Turkey"
8 slices tomato
8 red onion rings
1 cup fresh spinach
Bacon strips

1.  In nonstick skillet on med/high heat cook bacon until crispy on both sides (approx. 5-6 mins).  Remove from skillet and place flat on paper towels.  Cover until ready to use.
2.  In same skillet with bacon grease add olive oil.  Add onions and cook until soft.  Approx. 5 mins.  Add garlic.  Season with salt and pepper.  Stir.
3.  Add butter then sprinkle flour over top.  Stir and cook for 3 mins.
4.  Deglaze pan with wine.  Cook for additional 3 mins.
5.  Add parsley, bay leaf, lemon zest, juice, broth and cream, stir.  Bring to boil.  Reduce heat to med/low.  Simmer for approx. 15 mins.  Sauce will start to thicken.
6.  Spread one side of each slice of bread with butter.
7.  In small bowl mix together bread crumbs and parmesan cheese.  Sprinkle crumb/cheese mixture onto bread (buttered side).  Place buttered side down in large non stick skillet.  Toast until slightly browned.
8.  Layer sandwiches (toasted side out) with turkey, tomato, onions, spinach and bacon strips.  Place toasted slice in between each sandwich.  Slice each sandwich in half.
Serve each sandwich with a small ramekin of Tetrazzini Sauce.

Makes 4 sandwiches

Pan Seared Open Blue Cobia with Coconut Lemon Fig Sauce

This is a recipe I created for the Open Blue Cobia Contest.  It is a simple recipe made with a lemony, coconut fresh fig sauce.  This hardly took any time at all to make.  It can be served with your favorite pasta, rice or a nice garlic mash.  

4 TBS olive oil
1/2 cup shallots, chopped
2 cloves garlic, chopped
8 fresh figs, chopped fine (plus 4 figs for garnish)
1/4 tsp salt, or to liking
1/4 tsp pepper, or to liking
1/4 cup sambuca liquor
1 TBS flour
2 TBS butter
1/2 cup parsely
3 sprigs thyme
1 lemon, zested and juiced (plus 1 lemon, sliced for garnish)
2 bay leaves
2 cups chicken broth
1 cup coconut cream
8 ozs pasta, cooked al dente

To Pan Sear Cobia:
4  (6) oz (approx 2 inches thick) pieces of Open Blue Cobia, seasoned with sea salt
4 TBS olive oil
2 sprigs thyme
2 TBS butter


1. In medium size skillet heat oil for sauce on med/high heat.  Add shallots and saute until soft (approx 5 mins).  Add garlic and figs, stir.  Saute for additional 2 mins.  Season with salt and pepper, to liking.  Add sambuca, reduce heat to med/low.  Let simmer for 5 mins.
2.  In small bowl add flour and butter.  Mix together well.  Add to skillet and stir.  Saute for 3 mins.
3.  Add parsley, thyme, lemon juice, zest, bay leaves, broth and coconut cream.  Stir and simmer for 15 mins.
4.  Fill large pot of water and heat on high until starts to boil.  Add pasta and cook until al dente.  Drain
5.  In separate non-stick skillet heat olive oil to sear Cobia on med/high heat.  Add each piece to skillet.  Sear for approx. 3-4 mins.  Flip with tongs and sear opposite side for additional 3-4 mins.  Add thyme and butter.  Rotate Cobia to sides and slightly brown, spooning herb butter over Cobia while searing.  Remove from pan.  Total fish time should only take approx. 10-12 mins.
6.  Serve each piece of Cobia on top of spaghetti.  Top with sauce and any left over herb butter from skillet.  Garnish with fresh sliced figs, lemon wedge and parsley.

Monday, August 24, 2015

Coconut Grilled Shrimp and Corn Soup

Fish Stock:
1 lb Gulf Jumbo shrimp shells (reserve shrimp)
4 cups water
2 bay leaves
5 parsley stems, with leaves
5 thyme stems with leaves
1 cup celery, chopped
1/2 cup carrots, sliced
1 small onion, chopped
1 large garlic, chopped

Soup Ingredients:
4 TBS olive oil
1 cup potatoes, peeled and cubed small
1/2 cup shallots, chopped
1 cup leeks, chopped
3 cups celery, chopped  (reserve some leaves for garnish)
1 cup fennel, chopped  (reserve some leaves for garnish)
1/2 cup red bell pepper (reserve some for garnish)
2 cloves garlic, chopped
1/4 cup Sambuca ( an Italian aniseed-flavored liqueur )
3 TBS butter
2 TBS Jalapeno, chopped
1/2 cup of parsley leaves
1/4 cup thyme leaves
1 lemon zested and juiced (reserve some zest for garnish)
1 cup fresh coconut cream (see directions)
1/2 tsp salt, or to taste
1/2 tsp coarse pepper, or to taste
2 sweet ears of corn, grilled

Shrimp Marinade:
1 cup fresh coconut milk (see directions)
1/4 cup Sambuca
1/2 tsp cayenne pepper

1.  Peel and devein shrimp.  Place shells in medium size pot with remaining ingredients for fish stock.  Cook on medium/low for approx 20-25 mins.  Strain liquid and reserve.
2.  Place shrimp in medium size bowl.  Add ingredients for shrimp marinade.  Cover and refrigerate until ready to use.
3.  In large skillet heat oil on med/high heat.  Add potatoes, shallots, leeks, celery, fennel and bell peppers.  Cover and saute for approx 15 mins or until soft.  Add garlic, stir and saute for another 2-3 mins.  Deglaze pan with sambuca, scrapping bottom of pan to loosen any flavor.  Add butter, jalapeno, parsley, thyme, lemon juice, zest and coconut cream.  Season with salt and pepper to liking. Add approx 1 cup of the broth.  Lower temperature and simmer for approx. 10 mins.
4.  Grill corn.  Scrap corn from cob.  Place in bowl and season with salt and pepper.
5.  Remove shrimp from marinade.  Place on paper towel.  Grill 2-3 mins on each side or until done.
6.  Puree soup in blender until smooth. Add additional broth, if needed.  Serve in individual bowls.  Top with shrimp then garnish with corn, red bell peppers, fennel leaves, celery leaves, parsley and lemon zest.

To make coconut milk and coconut cream:  This recipe is optional:  Can be made ahead of time.
1.  Drill holes into coconut and drain water.
2.  Break open coconut.  Separate the coconut from shell.  Peel any brown fibers from coconut.  Break into small pieces.
3.  Add coconut to blender with 2 cups of boiling water.  Puree until smooth.
4.  Pour into large bowl with cheesecloth over top.  Squeeze the coconut flesh, in the cheesecloth as hard as you can to release all liquid.  Discard coconut.  Let liquid sit for approx. 10 mins.  The liquid will separate the milk from cream.  Scrap the cream from the top and place in separate bowl or container.

Thursday, August 20, 2015

Feta Lime Turkey Burgers with Fig Onion Jam

4 TBS olive oil

Burger Ingredients:
3 lbs ground turkey
4 ozs feta cheese
1/2 cup sliced scallions
1 cup unpacked cilantro leaves
3 TBS brown sugar
1 lime, zested and juiced
1/2 tsp crushed red pepper
salt and coarse pepper, to taste

Fig Onion Jam:
1/2 cup red onion, sliced
6 large figs, sliced
2 cloves garlic, crushed
3 TBS brown sugar
2 TBS butter
1/4 cup balsamic vinegar
1/4 tsp red crushed pepper, optional
Salt and coarse pepper, to taste

Basil/Tomato Salad:
6-8 large basil leaves
1 pint grape tomatoes, sliced in half
3 TBS balsamic vinegar
2 TBS olive oil
salt and coarse pepper, to taste

1.  In large skillet heat oil on med/high heat.
2.  Add all burger ingredients in medium size bowl.  Fold together until well combined.  Mold into patties.  Season with salt and pepper.  Add to skillet and cook on both sides until done to desired temperature.  (Approx 5-8 mins on each side).  Remove from skillet, cover to keep warm.
3.  In same skillet add red onion, figs and garlic.  Stir.  Cook until onions become soft (approx. 7-9 mins).  Add brown sugar and butter, stir.  Cook until sugar dissolves.  Add vinegar, scraping bottom of skillet to remove and ingredients that might be stuck.  Season with salt and pepper.
4.  Add burgers back to skillet, tossing to cover with juices.
5.  To make salad:  Toss all ingredients in small bowl.  Salad may be made ahead of time.  Refrigerate to keep cold.

Makes approx. 10-12 burgers
Serve on favorite burger buns

Tuesday, August 11, 2015

Coconut Cream and Coconut Milk

1 dark brown coconut
2 cups boiling water

1.  Hold coconut with the three wholes on top.  I use a cork screw opener to drill holes into coconut.  You can use a screwdriver or other heavy object.  Tilt coconut over bowl and drain out coconut water.  Store in frig or drink right away.
2.  With a heavy knife wack around the coconut until it splits.  Carefully, with a knife pick coconut from shell.  Peel any brown areas with a vegetable peeler.
3.  Brake coconut into small pieces.
4.  Boil 2 cups of water
5.  Add coconut to blender with a little bit of water, puree.  Be careful that hot water does not extrude out the top.  (I cover top with dish towel).  Add more coconut and more water and puree.  Keep adding doing this until all coconut and water is used up.
6.  Add coconut to cheesecloth.  Over large bowl squeeze all liquid from coconut.  I have my hubby do this for me.  You should yield 2 cups in bowl
7.  Let sit for about 15 mins to separate.  The top white layer will be your coconut cream.  The bottom layer is your coconut milk.  (as it is pictured) Skim top layer from bottom layer and store in containers.  You will yield approx. 1 cup of cream and 1 cup of milk.
Note:  Coconut will now be bland.  You can discard or save and use in smoothies since it is filled with lots of fiber.

Sunday, August 9, 2015

Celery Panna Cotta

This recipe is so incredibly light and so tasty.  I was not sure how I would enjoy the taste of celery in this very popular dessert.  I was quite surprised on how delicious it was.  It reminds me of an old fashioned vegetable jello salad.  Perfect by itself or served on the side with any meat or seafood dish.

2 TBS olive oil
2 1/2 cups finely chopped celery
1 1/4 cups whole milk
1 cup heavy cream
1 lime, juiced and zested
1 envelope of unflavored gelatin (approx 2 1/2 tsp)
1/4 cup white sugar
1/8 tsp salt

1.  Heat a large pot on med/high heat with oil.  Add celery, cover and steam celery until soft.  Approx. 10 mins.  Add to food processor or blender and puree.  Add back to pan
2.  Add milk, cream, juice and zest.  Bring to boil (approx. 5 mins).
3.  Sprinkle gelatin over top, stir.  Let dissolve (approx. 3 mins)
4.  Add sugar and salt.  Stir and let cook for 3 mins to dissolve sugar.  Remove from heat and let cool for 5 mins.
5.  Ladle into ramekins, small dishes or cups.  Chill for at least 4 hours before serving.

Serves 4-6

Note:  Recipe and also be poured into a lightly greased gelatin mold

Tiramisu Panna Cotta

8 ozs mascarpone cheese
3/4 cups heavy cream
2 tsp unflavored gelatin
1/2 cup extra strong espresso coffee
1/4 cup white sugar
1/8 tsp salt
1/2 tsp vanilla
1/4 tsp cinnamon

1.  In medium saucepan, on low heat add mascarpone cheese and heavy cream.  Stir and heat for 2-3 mins.
2.  Sprinkle gelatin over top, stir.  Let dissolve approx 3 mins.
3.  Add coffee, sugar, salt, vanilla and cinnamon.  Heat for additional 3-4 mins or until sugar is fully dissolved.  Remove from heat and let cool for 5 mins.
4.  Poor into individual serving dishes, cups or ramekins.  Chill for at least 4 hours
Recipes makes 3 large servings or 6 smaller.  Garnish top with whipped cream, cocoa powder and chocolate covered espresso beans (optional)