I have a treat for you today.  Angela Reed, The Parisienne Farmgirl, is here to share her recipe for Lemon Pepper Pasta with you.  I met her online earlier this year and was delighted to be included in her debut issue of The Parisienne Farmgirl Magazine.  I shared recipes for Green Pea Soup, Goat Cheese Tarts and Cheddar Chile Gougeres. You’ll have to subscribe to get the recipes but it is worth it, a beautiful magazine with a blend of country and French! She has a delightful and inspiring voice I know you will enjoy!

This weather here in the Midwest has been indeed glorious.

And really, considering “glorious” is referring to Heaven one does not hesitate to think that perhaps the “weather” in Heaven will be just like this.  (Or perhaps a bit warmer for those of us who don’t mind the sweat!)
When the sun shines like this and the house isn’t filled with stiffling heat I get very inspired to cook.

But really heavy food just won’t cut it.

For those of us who will never give up on pasta no matter how evil it is made to be, it’s necessary to find lighter more summertime ways of making it.  I stumbled upon this one the other day which includes two of my favorite ingredients; Lemon and Créme Fraiche.  This is my version of the original inspired by M.G. of course.

PLEASE DON’T just give up and use sour cream if you can’t find Creme Frâiche in your area.  It’s such a wonderful, wonderful food.  Simply make your own by combining one cup whipping creme with two tablespoons of buttermilk, combine in a glass jar and cover.  Leave it on the counter top (70 degrees) for 8-24 hours, until thick.  Stir and refrigerate.  Don’t have buttermilk?  Just add a little lemon juice to milk.

See? There is ALWAYS a way in the kitchen.

Our terrace has been such a delight to us in this weather.  Every chance we get we make a fire and eat “al fresco.”  If you are still eating with the T.V. on, well, shame on you.  Whatever it is; morning coffee or evening meal – get outside while you can.

So with our fountain bubbling and fire crackling we popped open a light Prosecco and enjoyed our lemony feast with fresh greens from the Potager drizzled with a hint of Balsamic Vinegar aged 25 years, nothing more.

And there is not photo because they were devoured so fast but for desert we put the rest of our Creme Fraîche to use and enjoyed strawberries, slightly mashed, mixed with a spoonful or C.F. and again, drizzled with Balsamic.

Heavenly.

Sensing a theme here?

Bon Appetit!

To celebrate the release of her magazine we are giving away a one year subscription to The Parisienne Farmgirl.  Here are the ways to enter to win:

1. Like Adventures In The Kitchen on Facebook and leave a comment here.

2. Like Parisienne Farmgirl on Facebook and leave a comment here.

3.  Tweet about this giveaway and leave a comment below.

The contest will end Friday, April 27, 2012 and winner announced on Monday.

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]]> http://adventuresinthekitchen.com/2012/04/parisienne-farmgirls-lemon-pepper-pasta/feed/ 0 http://adventuresinthekitchen.com/2012/04/3424/ http://adventuresinthekitchen.com/2012/04/3424/#comments Tue, 10 Apr 2012 05:43:34 +0000 Cheri http://adventuresinthekitchen.com/?p=3424

A few weeks ago when I was doing a story about CSA’s, Community Supported Agriculture, I ended up with a lot of produce to create with. I think I have mentioned before I’m a bit of a picky eater, but the beautiful produce inspired me to try a bunch of new recipes.  One of them was this bruschetta that featured roasted radishes and fresh green peas on top of a toasted slice of wheat bread and creamy goat cheese. Doesn’t it make you think of spring?

There is no limit to what you can do with bruschetta; the bread is a blank canvas. Use your creativity and pair your summer favorites to create an appetizer. Serve it with a salad and you have a meal.

I used a loaf of La Brea Bakery Wheat Bread as the base.  Roasting the radishes mellows the flavor.  You can drizzle them with a little brown butter and you have wonderful side dish.

I have two fun recipes to share with you  – over at Pillsbury you can get the recipe to Cake Batter Monkey Bread.  If you can believe it, I had never made monkey bread before.  It was so easy, I already made an Italian version you will see here soon.  This dish combines two favorites  Cake Batter and Monkey Bread.  A fun way to start a birthday celebration.

At Betty Crocker you will find a new favorite dessert for spring – Meyer Lemon Crepes with Lemon Chantilly Cream and Raspberries.  It is light, tart and creamy.  You can make the crepes ahead and then assemble before serving. Sometimes baking all of these dishes makes it hard to get in shape for summer!

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Roasted Radish and Pea Bruschetta

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

6

A bruschetta recipe that features roasted radishes and fresh spring peas.

Ingredients

1 bunch medium radishes

1 tablespoons olive oil

Coarse kosher salt

1 teaspoon fresh lemon juice

1/4 cup fresh peas

3 ounces goat cheese

1/2 teaspoon thyme

6-8 slices wheat bread toasted

Instructions

1. Preheat oven to 450F. Brush baking sheet with olive oil. Cut off the radish tops and rinse radish thoroughly. Cut radishes in half and mix in a medium bowl with olive oil. Place radishes cut side down, on baking sheet and sprinkle with salt. Roast until radishes are still crisp but tender, about 15-18 minutes. toss with lemon juice.
2. Toast or grill the bread, spread each slice with goat cheese and place several radish slices on top. Sprinkle peas and thyme over the top.

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]]> http://adventuresinthekitchen.com/2012/04/3424/feed/ 0 http://adventuresinthekitchen.com/2012/04/cheddar-cheese-rosemary-popovers/ http://adventuresinthekitchen.com/2012/04/cheddar-cheese-rosemary-popovers/#comments Fri, 06 Apr 2012 16:13:25 +0000 Cheri http://adventuresinthekitchen.com/?p=3399

I have been on a popover kick lately.  I still have a sweet one to share with you but my latest was a savory cheddar cheese rosemary. It would be a perfect bread with Easter Ham or in our case a barbecue.

A few weeks ago I went to a meeting of local food bloggers.  Kim of Rustic Garden Bistro gifted each of us with a half-dozen eggs from her girls. Check out her cute packaging! They were freshly gathered (is that the right term?).

Look how beautiful the colors of the eggs are.  That night I decided to use these beautiful, fresh eggs and made these tasty popovers.  A new addition to the Adventures In The Kitchen popover collection that includes Red Velvet Popovers and Hazelnut Popovers.

If you are looking for last-minute Easter dessert ideas here are a few from the AIK archives.

Malted Milk Cheesecake

Strawberries and Cream Pavlova

Yogurt Blueberry Tart

 

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Cheddar Cheese Rosemary Popovers

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

12 popovers

A savory cheddar cheese rosemary popover recipe that can be in the oven in less than 15 minutes.

Ingredients

3large eggs

1 cup milk

1 cup flour

3 tablespoons melted butter

1/2 teaspoon salt

1/2 cup sharp cheddar cheese

1 teaspoon rosemary

Instructions

1. Preheat the oven to 375 degrees. Generously grease 12 mini popover pans. Arrange the popover pan on a baking sheet.
2. Blend eggs, milk, flour, melted butter and salt together. Stir in cheddar cheese and rosemary.
3. Pour into the popover pan filling almost to the top.
4. Bake for 40 minutes. Do not open the oven door during baking. After 35 minutes remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 minutes.
5. Immediately remove the popovers from the pan.

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]]> http://adventuresinthekitchen.com/2012/04/cheddar-cheese-rosemary-popovers/feed/ 4 http://adventuresinthekitchen.com/2012/04/cooking-with-kids-easter-egg-nutella-nests/ http://adventuresinthekitchen.com/2012/04/cooking-with-kids-easter-egg-nutella-nests/#comments Mon, 02 Apr 2012 14:20:13 +0000 Cheri http://adventuresinthekitchen.com/?p=3392

Easter is coming up so my niece and I decided to make these cute Nutella egg nests. Being an aunt is such a blessing. I am reminded of that each weekend when we hang out together. The boys have long outgrown cooking, but still welcome being taste testers and critics! A few weeks ago they played “Chopped” judging what I had made that evening. Thankfully, I survived!

My niece seems to have fallen in love with cooking like I did. She is always game to create something new. We made these Easter egg nests in the evening and I had left my camera at home. My sister-in-law was kind enough to snap a photo for me the next day.  We made the egg nests while watching our latest obssession, Shark Tank.  Nothing like a few business lessons while making egg nests.

Food is a great way to build relationships.  When we cook together there is that opportunity to talk while stirring and mixing. Around the table we get to savor our time with those we love, catching up on the week and sharing our hearts. Next weekend we are barbecuing for Easter.  I look forward to gathering around the table with my family.

These Nutella Egg Nests were so simple to make. Start by melting white chocolate until smooth. Pour the chow mein noodles into the white chocolate and make sure they are all coated.  Place spoonfuls of the mixture on wax paper and form nests with a groove in the middle. Once the chocolate sets you put a teaspoon of Nutella in and top with Malted Milk Eggs.  How easy is that?

Who is a blessing in your life? Who are you inviting to join you at the table?

Are you on Pinterest yet?  Follow me to get the latest recipes I am cooking over on Betty Crocker and Pillsbury.  I’d love to see what you are pinning.

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Easter Egg Nutella Nests

Prep Time: PT10 M

Total Time: 30 minutes

18 to 20 egg nests

Recipe for white chocolate egg nests.

Ingredients

1 can chow mein noodles

1 bag white chocolate chips

1/2 - 1 cup Nutella spread

1 bag Malted Milk Eggs

Instructions

1. Melt the white chocolate chips in a bowl in the oven, in 30 second increments.
2. Stir until smooth and add in the chow mein noodles. Crunch the noodles a bit as you stir to break them up. Drop a big spoonful onto wax paper and form to make a nest with a groove in the middle.
3. Once they set place a 1/2 to 1 teaspoon of Nutella in the center and top with 3 eggs.

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]]> http://adventuresinthekitchen.com/2012/04/cooking-with-kids-easter-egg-nutella-nests/feed/ 0 http://adventuresinthekitchen.com/2012/04/orange-chicken-with-vegetables/ http://adventuresinthekitchen.com/2012/04/orange-chicken-with-vegetables/#comments Sun, 01 Apr 2012 14:15:40 +0000 Cheri http://adventuresinthekitchen.com/?p=3383

The days seem to be fly together, today is Palm Sunday and April1.  Doesn’t it just seem like we were celebrating New Year’s?  Usually we are having warm balmy days here in Southern California but it has been cold and rainy of late.

I’ve been baking a great deal so I was craving protein and vegetables.  I made a simple Spicy Orange Chicken Stir Fry. Orange chicken is one of my favorites meal at Chinese restaurants but that frying thing makes it less healthy.  This gives you the taste of orange without all the calories.

The peas came in a CSA basket I got last week for another project. Have you tried that?  It is a Community Supported Agriculture basket that supports your local farmers.  I spent the weekend trying to figure out how to use it all.  So be prepared for recipes to start coming your way.

This stir fry came together in the time it took the rice to cook.  The key to making stir fries is preparation, have everything chopped and diced before you turn the heat on. If you work, chop the night before and then when you come home it will be ready to go.  I am always happy when I did the prep the night before.

I started organizing my boards over at Pinterest.  I worked on a Breakfast board this weekend.  You can check it out here and follow me if you’d like.

My friend Angela released the first issue of Parisienne Farmgirl, a new magazine.  I am pleased to share that a few new recipes of mine are included in her inaugural issue.  If you subscribe you will find my a yummy pea soup recipe, a goat cheese tart inspired by my favorite french restaurant in New York and these yummy Gougeres served with a Jalapeño Jam. You can sign up here.

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Orange Chicken with Vegetables

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

4

220

1.7

Recipe for Orange Chicken stir fry, a healthy alternative to traditional Orange Chicken.

Ingredients

2 large chicken boneless, skinless breasts of chicken, cut into strips

1 clove garlic, minced

1/2 cup red pepper, chopped

1/2 cup orange pepper, chopped

1/2 cup snow peas

2 teaspoons cashews, chopped

2/3 cup orange juice

1 1/2 teaspoon cornstarch

3 teaspoons soy sauce

1-2 tablespoons sweet chili sauce

Instructions

1. Mix orange juice, soy sauce, chili sauce and cornstarch in a bowl.
2. Heat a pan over medium high heat with a tablespoon of canola oil. Place the garlic an chicken in and cook 4 minutes; add vegetables and cook another 2-3 minutes. Sprinkle cashews in and cook for 1 minute. Add the sauce and cook until thickened. Serve over rice.

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]]> http://adventuresinthekitchen.com/2012/04/orange-chicken-with-vegetables/feed/ 0 http://adventuresinthekitchen.com/2012/03/honey-grapefruit-cupcakes-with-honey-buttercream-frosting/ http://adventuresinthekitchen.com/2012/03/honey-grapefruit-cupcakes-with-honey-buttercream-frosting/#comments Fri, 23 Mar 2012 06:38:13 +0000 Cheri http://adventuresinthekitchen.com/?p=3366

Mad Men is back this week!  Is anyone having a Mad Men party?  I should have some crazy retro recipe but instead I have these luscious and light Honey Grapefruit Cupcakes with Honey Buttercream.

Remember the honey from my niece’s birthday party?  Well, I thought I would bake something with it.  I love this honey.  I have been completely spoiled by this amazing honey.  If you have never tried local honey go out to your local farmers market and try it.

These cupcakes are more of a pound cake consistency but the yogurt makes them moist and the grapefruit and honey turned out to be a nice combination.  I whipped up a buttercream frosting with honey and grapefruit juice.  I finished them off with a little drizzle of honey on top of the frosting.

 

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Honey Grapefruit Cupcakes with Honey Buttercream Frosting

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 ounces plain non fat greek yogurt

1/2 cup sugar

1/2 cup honey

3 extra-large eggs

1 tablespoon grated grapefruit zest

1 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed grapefruit juice

For the honey buttercream:

4 tablespoons butter

2 tablespoons honey

2 cups confectioners’ sugar

3 tablespoons freshly squeezed grapefruit juice

Instructions

1. Preheat the oven to 350°F. Line muffin pan with liners. I used two to keep the outside looking good.
2. Sift together the flour, baking powder, and salt into 1 bowl. Whisk together the yogurt, sugar, honey, eggs, grapefruit zest, and vanilla. Slowly incorporate the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the muffin tins and bake for about 20 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. Meanwhile, mix the honey buttercream ingredients together.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
5. For the frosting, combine the ingredients until thick and smooth. Place in a baggie, snip off the corner and pipe until each cupcake.

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]]> http://adventuresinthekitchen.com/2012/03/honey-grapefruit-cupcakes-with-honey-buttercream-frosting/feed/ 1 http://adventuresinthekitchen.com/2012/03/roasted-snap-peas-for-one/ http://adventuresinthekitchen.com/2012/03/roasted-snap-peas-for-one/#comments Tue, 20 Mar 2012 04:40:29 +0000 Cheri http://adventuresinthekitchen.com/?p=3363

Sometimes you want a little something, a little snack.  Here is a healthy, quick snack you can make for yourself or a crowd. Try  snap peas roasted with lemon, garlic and a pinch of red pepper flakes. Roasting them brings out the flavor but keeps the crispness to the peas.

Enjoy!

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Roasted Snap Peas for One

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

1 cup

Ingredients

1 cup snap peas

1/2 teaspoon olive oil

1 clove of garlic

1 teaspoon of lemon zest

Juice of 1/2 of lemon

Pinch of red pepper flakes

Instructions

1. Preheat oven to 400 degrees.
2. Toss peas with olive oil, garlic, lemon zest, juice and red pepper flakes and place in a baking pan. Bake 10 - 12 minutes. Sprinkle with sea salt.

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]]> http://adventuresinthekitchen.com/2012/03/roasted-snap-peas-for-one/feed/ 0 http://adventuresinthekitchen.com/2012/03/strawberry-pretzel-salad/ http://adventuresinthekitchen.com/2012/03/strawberry-pretzel-salad/#comments Mon, 19 Mar 2012 05:32:37 +0000 Cheri http://adventuresinthekitchen.com/?p=3349

I had these yummy, light and healthy new chicken dish I cooked for my friend Laurie’s birthday last week.  I realized tonight that in a quick moment at my nephews game yesterday I deleted all my photos.  So, no chicken for you today!

My grandmother always made this whipped strawberry jello and cool whip salad for special occasions.  For many growing up, the salad was the classic Strawberry Pretzel Salad.  When I saw this version I thought it was so cute I wanted to give it a try.

It is salty, sweet, creamy and refreshing all in one bite.  Served in little jars it makes this an great dish to bring to picnics or the beach.  I am thinking of making a trip to the Hollywood Bowl just so I can bring these along.

This is my favorite tool to forming the crusts.  I also use it to form mini pies in mini muffin tins.

This little funnel is also a handy tool in the kitchen.  You can fill the jars without a mess. I used mascarpone cheese but you could easily substitute cream cheese.  You can easily lighten this dish by making it with light butter spread, sugar free Jello and reduced fat cream cheese.

What was your family go to salad at family dinners?  Leave a comment below.  Are you on Pinterest?  Follow me and see what I am making not only here but for Betty Crocker and Pillsbury.

 

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Strawberry Pretzel Salad adapted from My Baking Addiction

Prep Time: 20 minutes

Cook Time: PT6 minutesM

Total Time: 1 hour, 30 minutes

6 servings

Ingredients

1 cup crushed salted pretzels

2 tablespoons white sugar

5 tablespoons unsalted butter, melted

1/2 cup granulated sugar

8 ounce mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1/2 cup container Cool Whip Light, thawed

1 3 ounce package strawberry flavored gelatin

1 cups boiling water

1 cups strawberries, sliced

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the pretzel crumbs, 4 tablespoons sugar and melted butter in a mixing bowl. Stir with a fork until the butter is fully incorporated into the pretzel crumbs.
3. Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press the crumbs gently into the bottom of the jars.
4. Place the jars onto a baking sheet. Bake for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.
5. Beat the sugar, cream cheese and vanilla in a bowl until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.
6. Stir together the gelatin mix and boiling water in a medium size bowl. Stir in strawberries. Place the bowl into the refrigerator for about ten minutes. This will allow the gelatin to firm up a bit. Evenly spoon the gelatin between each the jars. Place jars back into the refrigerator for at least 1 hour. Serve chilled. Top with Cool Whip and fresh strawberries.

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