Salmon and Chive Cream-Cheese Omelet

I bought NOVA cured salmon from trader joe's (5.99) and chive cream-cheese to make lox bagels, but decided to ease up on the bready-carbs and come up with something else to use the ingredients in.

The cream-cheese in the omelet makes the inside really fluffy with added flavor. If you like salmon, the cured kind is nice to keep on hand. You can use it in so many recipes - on bagels/sandwiches, in pasta with a white cream sauce - and in omelets! Since it's cured it's already been salted and prepared, which makes the assembly much easier. Peas were added for a little color and texture.

Ingredients:
3 large eggs
1/4 frozen peas. thawed
1/3 cup chopped cured salmon
1/4 milk/half & half
1-2 handfuls of parmesean cheese
2 Tbs chive-flavored cream-cheese
pepper to taste


* since the salmon, cream-cheese and parmesan cheese are all pretty salty anyways, you don't really need to add anymore salt.


what to do:
1. In a mixing bowl, wisk together the eggs and milk
2. Add in the cream cheese and wisk until combined
3. Add in the salmon and peas and pepper
4. Heat a smaller round skillet with oil or butter
5. Pour in the egg mixture and keep the heat on low-med
6. Sprinkle 1 handful of parmesan on the egg 
7. Use a rubber spatula to run along the edges of the omelet against the pan to make sure it's not sticking.
8. Once the egg has almost firmed on the top, very carefully flip one side over onto the other
9. Flip the omelet once so both sides are evenly cooked
10. Top with the rest of the parmesan cheese and pepper

Classic Spiced Apple Pie

Recipe: Betty Crocker

This was my first attempt at making any pie, and let me say: it was interesting. I won't go into specifics, but the important thing is it turned out fantastic. If you use the frozen store-bought pie crusts it cuts down on so much time and effort. Note: apples = cheap, frozen pie crust = cheap, and the other ingredients are usually kept on hand anyways. Enjoy a la mode!

Ingredients:
5 granny smith green apples
1 package of 9 inch frozen pie crusts (usually comes with 2 in a pack)
1 Tbs cinnamon
1/4 nutmeg
1/4 pumpkin or allspice
1 1/4 sugar
pinch of salt
1/4 all-purpose flour
2 Tbs butter

what to do:
1. preheat oven to 425 degrees
2. peel and thinly slice apples
3. in a large bowl mix the sugar, spices, salt, flour
4. add in the apples and coat with mixture
5. unwrap the 2 pie crusts, and cut off the the top edge of one (that will be the top)
6. dump the apples into the other pie crust
7. cube 1 Tbs of butter and sprinkly over the apples
8. place the edgeless pie crust upside down over the apples and let thaw for a few mins until able to mold
9. squeeze the edges of the two pie crusts together to form a seal, and then go over the seal with a fork, pressing down to form marks around the edges
10. melt the remaining butter and brush over the top of the pie
11. (optional) sprinkle additional cinnamon and sugar over top
12. bake for 40-50 mins

Holiday Leftovers: Curry Turkey Salad Sandwich

If your family is like mine - you'll have several weeks worth of leftovers. Back in college located just a few hours from home my parents would generously pack my jeep full of leftovers and send me on my way. I can't count how many meals my roommates and I got out of those coolers and cardboard boxes of food. I decided to get a little more creative with leftovers this year. My first concoction: a twist on the classic chicken-salad.

I actually prefer turkey to chicken. It's leaner and, like chicken, it can be very versatile. I added in grapes for color, crunch, and an added freshnes.

The curry spice is optional, but I love how it changes the sandwich subtly. Since I don't use a lot of the spice it's not overpowering, but gives new life and flavor to the same-old-leftover-holiday turkey.

Ingredients:

sliced bread of your choice

1/4 tsp curry powder

1 Tbs mayo

1 cup shredded white-meat turkey

1/4 cup halved red grapes

salt and pepper to taste

what to do:

1. in a bowl, mix the turkey, mayo, curry powder, grapes, and salt and pepper

2. arrange lettuce, or any other sandwich accompaniments of your choosing on the sliced bread

3. spoon turkey mixture onto bread

Based on recipe: my own

- Allison

Spotlight on... Pomegranate Wine!

ReVah Pomegranate Wine

Found at: Whole Foods

Cost: $9.99

A sweet accompaniment to cheese plates and savory hors d'oeuvres

Happy Holidays! : Apple Ciderini

A little inebriation puts everyone in the Christmas spirit! Perfect with a Christmas Brunch or/(and) afternoon finger foods!

Ingredients:
apple cider
champagne
cinnamon stick (optional)

what to do:
combine 1 pt cider and 1 pt champagne (adjust ratio depending on which relatives are in town)

Spinach and Shrimp-Stuffed Portobellos

A delicious conglomerate of [cheap] ingredients this is! Something to keep in mind though = mushrooms shrink! although it's packed with flavor, i definitely wanted more. i recommend doubling this recipe if cooking for two!

Ingredients:
2 portobello mushroom caps
1 1/2 cups of fresh or thawed tail-off shrimp, chopped 
1 cup of chopped spinach
1 shallot, sliced
1 Tbs flavored cream cheese (veggie, chive, etc)
1 1/2 Tbs italian breadcrumbs

what to do:
1. Preheat oven to 400 degrees
2. Saute shallots in olive oil until translucent
3. Add spinach and cook for 1-2 mins
4. Add shrimp and cook until pink
5. Remove from heat and transfer into a bowl
6. Add cream cheese and breadcrumbs, combine together
7. Clean off portobello caps, and peel skin off
8. Cut out the stem, and add mixture to caps
9. Spray baking sheet with non-stick spray, and arrange caps
10. Bake for 25-30 mins

Parsnips with Parsley

I just recently discovered the delicious yet under-rated parsnip. It's got this tangy bite to it but with the consistency of a potato. They're a very odd vegetable to look at, but are a fun way to change up an otherwise ordinary meal!

Ingredients:
4-5 medium sized, rinsed and chopped parsnips
1/2 medium yellow onion
1-2 cloves of minced garlic
1 Tbs chopped parsley

what to do:
1. Saute onions until translucent (about 7 mins), then add in the garlic
2. Add in parsnips, and cook for about 10 minutes - until they have the consistency of a cooked potato
3. Top with parsley and serve

Cheddar and Scallion Sweet Corn Muffins

I have no idea where Fall went these past few days, but I am enjoying the excuse to cook some serious comfort food. Born and raised in the South, I *love* me some corn bread; but I thought I would switch it up just a tad. These muffins are sweet, moist, and an excellent addition to a warm bowl of soup! For added sweetness I drizzle honey over top before baking. Mmm!

Ingredients:
Any corn bread mix in a bag where you just add water or milk/egg (i used Martha White)
1 small can of sweet creamed corn
1/2 cup of shredded cheddar cheese
2 Scallions, chopped
honey

what to do:
1. Preheat oven to specified temperature on mix packet
2. In a mixing bowl, combine mix, can of creamed corn, cheese and scallions
3. Mix together, and pour into a muffin pan (my batch made 6 cups)
4. Drizzle honey over top of batter
5. Bake for designated time on mix packet

the honey caramelizes on top and is absorbed into the rest of the mixture!

Veggie and Goat Cheese Frittata

2

I realized that I hadn't put up a breakfast post in a while, and felt it necessary to do so! This frittata is really easy to make, and can be used with all kinds of ingredients. For a non-vegetarian option you could add leftover chicken, shrimp, or holiday turkey!

Ingredients:
2 eggs
1 Tbs milk
1/2 zucchini sliced
1/4 red bell pepper chopped
1/4 sweet yellow onion chopped
1/2 tomato chopped
2 Tbs crumbled goat cheese



what to do:
1. Saute the onions in some oil in a medium sized frying pan.
2. Add the bell pepper and zucchini once the onion turns translucent (about 5 mins)
3. While those veggies are cooking, whisk together the eggs and the milk, set aside
4. Add tomato after all other veggies have finished cooking, continue to cook for 1 more min
5. Add in the egg mixture to the pan, and turn the heat down to med-low, and place a lid over the top
6. Let frittata cook covered for 5-7 mins, then sprinkle the goat cheese on top, replace cover and cook for another 3 mins until cheese has melted down

Chicken Lettuce Wraps with Peanut Sauce

Lettuce wraps are kind of like the salad of left overs. I had a craving for something on the lighter side, but more satisfying than a salad. I had some leftover roasted chicken and rice to use up, as well as fresh red peppers and cucumbers. I could have sauteed my frozen shrimp, used sliced avocado, etc. I also love Thai peanut sauce. it's tangy, rich, and has just the right amount of sweetness. It's incredibly easy to make.

Ingredients:

1/4 red bell pepper, julienned

1/3 cucumber sliced into thirds

1 c. cooked rice

1 c. cooked sliced chicken

3-4 big lettuce leaves

1/4 cup chunky peanut butter

1 Tbs cider vinegar

1 Tbs red curry paste/sauce

1/2 c. coconut or regular milk

what to do:

1. In a sauce pan heat peanut butter, red curry paste, cider vinegar, and milk on a low-med heat, stirring constantly to combine

2. Once heated through and mixed, remove from heat, and put to the side

3. Assemble sliced veggies, chicken, and rice on a plate with a couple leaves of lettuce

4. Fill each leaf with the ingredients and either dip into the sauce or pour it over!

La Taqueria, [Park Slope] Brooklyn

since kristin and i usually never make it to the heights by 7pm, we move to plan b, and hit up la taqueria in our neighborhood. it's amazing because the margaritas are $4 ALL OF THE TIME. the food and drinks are cheap and delicious, and the employees will not judge you when you stumble out the door. and then show up again the next week.

72 7th Ave Brooklyn, NY 11217-3649 - (718) 398-4300

The Heights Bar & Grill, [Morningside Heights] Manhattan

when we can, my friend kristin and i try to frequent this happy hour as often as possible. it's located near our schools, so when we get out of class thursday evenings, it's a mad-dash to make it here by 7. they serve full sized pint glasses of margaritas for $4, as well as $4 pint drafts. the marg's are usually around $8, so you would be haulin' it here too! [and they're reeeaallllly good]

2867 Broadway
New York, NY 10025-7805
(212) 866-7035

Sweet Potatoes in a Rosemary Beurre Blanc

I love sweet potatoes. I love them in pies. I love them baked. I love them in casseroles. They are wonderful and delicious in any and every way! Rosemary and sweet potatoes work really well together, and I thought I would make a savory but simple side dish for dinner tonight. It's very simple and will persuade any non-believer.

Ingredients:
2 med-lg sweet potatoes, diced
2 tbs of butter
1 Tbs of any buttery white wine like chardonnay
1 ts fresh rosemary, chopped

what to do:
1. Steam sweet potatoes until tender, about 7-9 mins
3. Heat the butter and add the white wine

5. Let the butter sauce reduce down and thicken (about 5-7 mins), then add the rosemary
6. Toss sweet potatoes in and cover in sauce

Fried Risotto Balls

I originally got this idea from a happy hour special I went to a few months ago, but wanted to make a few adjustments. You could use any kind of rice or risotto if you wanted - even better when they're left overs. Also using small touches like Italian breadcrumbs instead of just plain adds a little somethin-somethin. Serve with home-made or store bought marinara sauce, and it's a yummy appetizer or light lunch with a side salad.

Ingredients:
Any kind of risotto or rice
2 eggs
bread crumbs
cornmeal
parmesan cheese

what to do:
1. If not using leftovers, prepare risotto and refrigerate for a few hours until cool
2. Once cooled off, remove from fridge, and add the cheese
3. Add one egg
4. Pour a few tablespoons of bread crumbs and cornmeal into another bowl, combine
5. Shape rice mixture into small balls with your hands
6. Crack the other egg into another bowl and coat rice balls in it 
7. Then toss the rice balls in the crumbs/cornmeal mixture
8. Continue with the rest of the risotto mixture
9. Heat up about an inch of oil in a frying pan on medium heat, and add the balls one by one
10. Rotate until completely fried, let dry on paper towel

Dip in Marinara sauce!

Cheesy Baked Cauliflower

i don't know why, but cauliflower has gotten a bad rep! i am here to dispute this bad rep and say: cauliflower is d to the e to the l-i-c-i-o-u-s! you could just sprinkle cheddar cheese on top and it would be fantastic. trust me, it's worth a try.



Ingredients:
one head of cauliflower, cut into florets
1/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2-3 sprigs of Scallions, chopped
3 Tbs of bread crumbs
butter

what to do:
1. Preheat oven to 350 degrees
2. Place florets into a steamer and steam until tender - about 6-8 min
3. Drain and pour into greased casserole dish
4. Add scallions, cheese, a dash of salt and pepper
5. Bake for 10-12 min
6. Remove from oven, add breadcrumbs, a few pats of butter, and more cheese if you want
7. Broil on 400 degrees for 5 mins

annndd then tell me how you feel about cauliflower.

Trophy Bar, [Williamsburg] Brooklyn

this place is truly a gem . not only do they have amazing drink specials (4$ well drinks), but on thursday nights, they serve a free bbq! although the place is quite small, the outdoor space is full of character - with picnic tables, stringed lights, and trophy memorabilia through-out. definitely check this place out.


Trophy Bar 351 Broadway
Brooklyn, NY 11211
(347) 227-8515
Happy hour 5-8 pm

Brooklyn Brewery, [Greenpoint/Williamsburg] Brooklyn

if you live in brooklyn - no - if you live in new york city and have not visited the brooklyn brewery, shame on you! this place is great - but be sure to get there early! you pay 20$ for 6 tokens (1 token = 1 beer), and with choices on-tap such as the coffee stout (8.5%alc) ... it's kind of an awesome deal. the brewery is not very big, but is filled with community-style picnic tables. it's great to go with a big group and order pizza from one of the nearby pizzarias! also bring cards ...

Brooklyn Brewery
79 N 11th St
Brooklyn, NY 11211-1913
(718) 486-7422
Happy hour: Fridays 6-11pm

The Brazen Head, [Cobble Hill], Brooklyn

need somewhere to go for monday night football, or just cheap drinks and free food? well, here it is. with 4$ chelsea checker cab drafts and 2$ pbr cans - free food is just the cherry on this sundae, i mean monday (from 5pm on). they serve up some pretty decent bbq (as a southern gal, i have grounds to be picky), with potato salad, and hummus. they also have some other specials during the rest of the week, like 4.75$ pints all night on tuesdays and free bagels with a bloody mary or mimosa on sundays (2-6pm). check out their website for more specials - and also check this place out while you're at it.

The Brazen Head
228 Atlantic Ave
Brooklyn, NY 11201-5730
(718) 488-0430

The Rubin Museum, [Chelsea] Manhattan

i know you're thinking - drinking in a museum?? the rubin museum does an awesome happy hour on fridays where they whip up 2-for-1 cocktail/martinis. and they are fantastic drinks. 2 of these liquored delights will run you 12$, so bring a friend and go halfsies! the museum is also open for free after 7pm (admission usually runs 15-20$!), and you can try to suppress your buzz long enough to fully appreciate Himalayan art - but don't kid yourself. i think we lasted 15 mins. well worth it though!

The Rubin Museum
150 W 17th St
New York, NY 10011-5402
(212) 620-5000
Happy hour: Fridays 6-7pm

Pumpkin-Dijon Chicken

After yesterday's successful execution of the use of Pumpkin, I was feeling fall-inspired yet again. Taking inventory of the entire kitchen I found: pumpkin butter, honey-dijon mustard, and frozen chicken. I know I must seem like a crazy-pumpkin-addict to have so many pumpkiny things around the house. And so it goes. In the end, the pumpkin butter was straight-up rockin' in this dish.

Ingredients:
2 chicken breast (frozen or fresh)

2 Tbs of pumpkin butter

1 Tbs of dijon mustard

What to do: 

1. In a mixing bowl, add the pumpkin butter and the dijon mustard

2. Make sure the chicken is defrosted and ready to go - salt and pepper for flavor

3. Heat a few tablespoons of oil into a frying pan

4. Add the chicken pieces one at a time into the sauce mixture and coat liberally.

5. Add to the hot oil and cover.

Let the chicken pieces cook for about 3-4 mins before turning them, and re-cover. I learned that as a trick to keeping chicken nice and moist on the inside - locks in all that yummy deliciousness.

Chicken should be ready in about 6-8 mins - give it a slice down the middle to make sure.

Pumpkin Spiced Belgian Waffles

Come one, come fall!

Fall is in quite a hurry to get here - and might I just say...It's about friggin' time! I love the fall. Hot tea in the morning, long sleeved p.j.s at night, and all the delicious comfort food you can eat in between. On this - albeit rainy - Fall morning, my friend and I decided to make a fall-themed brunch. To make this happen, we needed to use the one ingredient that truly defines the autumn season = PUMPKIN! We decided on pumpkin spiced belgian waffles with whipped cream and pecans. 

Ingredients:
1 can of pumpkin
pancake/waffle mix
milk
cinnamon
pure vanilla extract
pecans
heavy whipping cream

*the measurements that we used made 2 large waffles, so if you want more than that, adjust the rest of the ingredients to your desired amount

what to do: waffles
1. preheat waffle iron
2. pour 1 cup of mix into a mixing bowl
3. add in about 1/2 cup of pumpkin
4. add in 1/2 cup of milk
5. dash of cinnamon
4. splash of vanilla
5. [optional] add chopped pecans
6. mix together, pour onto waffle iron according to instructions

what to do: whipped cream
after the waffles are finished, or if you have an extra hand in the kitchen, start on the whipping cream - easy, double easy.

For the waffle measurements above, pour 1 cup of the heavy whipping cream into a mixing bowl, and mix on med-high speed until it thickens and is, well, whipped cream.