My Story in Recipes
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect

Lemon Olive Oil Tart

5/30/2019

1 Comment

 
Picture
I don't think that anyone would argue that dessert should be scrumptious, decadent and extravagant.  But if you're on a dairy free diet, you know that finding a delicious sweet treat that contains no butter or dairy products can be a real challenge.  I don't want to diminish the appeal of a slice of light and fluffy Angel food cake but there has to be other options for dairy free dessert eaters.  

I've attempted to alter quite a few recipes using dairy substitutes.  Believer it or not my dairy free Key Lime Pie turned out even better than the original condensed milk version.  I've tried just about all of the dairy replacements that I could get my hands on in my attempts to make dairy free recipes.  I've found that dairy-free sour cream and cream cheese are very good and almost indistinguishable from their milk containing counterparts.  Unfortunately, I haven't been had the same experience with butter substitutes.  I haven't been able to find a butter substitute that I like. (Yes, I've tried Earth Balance and Smart Balance.) I can't get over the displeasing aftertaste from these butter substitutes.    
Picture
In my opinion, there really is just no good substitute for real butter.  It's the real thing or nothing.  The best substitute that I've found for recipes that contain butter is not a butter substitute at all, but olive oil, avocado or applesauce.   

That's why I was so excited when I found this recipe for Lemon Olive Oil Tart.  It was perfectly dairy free - just like it was.  The light and lemony tart in a crispy, crunchy crust is perfect for dairy free eaters and everyone who loves lemon treats.  
Picture
Lemon Olive Oil Tart
Crust
1 1/2 cups flour
5 Tablespoons sugar
1/2 teaspoon salt
1/2 cup olive oil
2 Tablespoons water

Filling
1 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
3 eggs plus 3 egg yolks
1 Tablespoon grated lemon zest
1/2 cup fresh lemon juice
1/4 cup olive oil
For the crust: Preheat oven 350.  Whisk together flour, sugar and salt. 
Add oil and water and stir until a uniform dough forms. 
Picture
Picture
Crumble 3/4 of dough into bottom of a 9" tart pan.  Press into pan with hands. 
Scatter remaining dough around edge and press into pan with fingers. 
Picture
Picture
Place tart pan on baking sheet and bake 30 minutes until golden brown. 
For filling: Whisk sugar, flour and salt together in medium saucepan.  
Picture
Picture
Whisk in eggs and yolks.
Whisk in lemon juice and zest.   
Picture
Picture
Cook over low heat until mixture reaches 160 and begins to thicken.
Remove from heat and whisk in oil. 
Picture
Picture
Strain mixture through strainer.  
Pour filling into tart shell.
Picture
Picture
Bake filling 8-12 minutes until filling is set. 
Let cool on wire rack for 2 hours.  
Picture
Picture
Remove from pan. 
Picture
Top with meringue. 
Picture
Picture
Picture
Slice and Serve. 
Picture
Picture
Nothing says "welcome summer" more than a meringue topped tart bursting with bright lemon flavor.  I'm normally a rich, decadent chocolate dessert eater but when the temperatures soar into the upper 90's, I crave lighter, fruity desserts.  This sweet lemon tart is a perfect summer treat.  

Ciao!
Click here for a printable version of this recipe
1 Comment

Grilled Clambake

5/27/2019

0 Comments

 
Picture
This year, we decided to kick off the summer with a Memorial Day clambake.  I have to admit that I was a little intimidated by the thought of tackling a whole clambake by myself.  The clams, the shrimp, the corn, the potatoes, the sausage - that's a lot of 
food for one person to prepare.  I've dabbled a bit in trying to steam clams but I've never actually made a whole clam-bake, complete with all the trimmings.  Not to mention the fact that most clambakes feed 20-30 and we are a family of 3 right now.  
Picture
My dad has always been the clambake King of our family.  He makes EPIC clambakes every Fall.  I don't want to even try and recreate my dad's ultimate clambake so I've decided to go a different direction and develop my own clambake style.  The less traditional - grilled clambake.  Not sure if grilled clambakes even qualify as a "clambake" but I've got to say - it worked out pretty great for me.  

Don't be intimidated by the lengthy ingredient list, or by the number of steps in the recipe.  Preparing a clambake is a process.  Embrace the journey and put your own stamp on the recipe.  I cut this recipe in half and it was perfect for 3-4 people. 
Picture
Grilled Clambake
1/3 cup fresh basil
1/3 cup fresh dill
1/4 cup fresh chives
1 cup mayonnaise
1 serrano pepper, chopped
1 teaspoon lemon zest
1 Tablespoon lemon juice
6 cloves garlic, 2 minced & 4 sliced
1/2 teaspoon kosher salt
​2 Tablespoons water
24 jumbo shrimp in shell, deveined
1 Tablespoon sugar
24 littleneck clams, scrubbed
3 pounds fingerling potatoes
1/2 cup olive oil
2 pounds sausage (I used a caprese chicken sausage)
4 ears corn, shucked
1 stick butter, melted
1/2 small fennel bulb, thinly sliced
2 shallots, thinly sliced
1 Tablespoon tomato paste
1 cup dry white wine
​
Picture
Picture
Toss the basil, dill and chives together in a small bowl. 
Whisk together mayonnaise, half the serrano pepper, lemon juice, zest, 1 minced garlic clove, salt and water.
Picture
Picture
Stir in 2/3 cup of the herbs.  Cover and refrigerate.
Combine 6 cups cold water and 3 Tablespoons salt.  Add shrimp.  Cover and refrigerate 1 hour. 
Picture
Picture
Place clams in a bowl.  Cover with water.  Add 1/4 c. salt, cover and refrigerate 1 hour. 
Toss potatoes with 1/4 c. oil, 1 T. salt and 1 teaspoon pepper.  
Picture
Picture
Place potatoes in a foil packet.  Double  wrap.  
Place potatoes on a hot grill and cook 20 minutes or until potatoes are tender. 
Picture
Picture
Grill all but a 4" piece of sausage until charred.  Cut into 3" pieces.  Cover.
Grill corn, turning once, until charred. Cut each ear in half.  
Picture
Picture
Drain shrimp and grill in batches.  
Toss corn with melted butter and 1 minced garlic clove.
Picture
Picture
Drain and rinse clams.  
Slice reserved sausage into 1/4" thick rounds.  
Picture
Picture
Heat 1/4 c. oil in cast iron skillet on grill.  Add sausage and cook until starting to brown. 
Add fennel, shallots and remaining serrano and cook until softened.  
Picture
Picture
Add 4 sliced garlic cloves and tomato paste and cook 1 minute. 
Add wine and cook until reduced by half. 
Picture
Picture
Add clams, cover and cook until clams open.  
Combine corn, shrimp, grilled sausage and potatoes on a platter. 
Picture
Picture
Picture
Serve with lemon wedges, reserved herbs and herbed mayonnaise. 
Picture
Here's the skinny of the grilled clambake.  1.) The herb mayonnaise sauce is completely unnecessary.  Everything is SUPER flavorful anyway and we didn't see any need to add additional sauce or herbs to any of the seafood or vegetables.  2.) The corn does not need to be drenched in garlic butter.  The grilled corn would have been just as tasty with just a sprinkling of the fresh herbs.  3.)  The broth that the clams cook in is by far the most tasty part of this whole recipe.  Do not throw it away or waste it.  Serve it on the side and mop up every ounce of this liquid gold with your shrimp, clams or extra bread.

We devoured this platter of goodness in no time.  It took about an hour and a half to prepare all of the food but it was definitely worth it.  Sooooo tasty.  

​Ciao!
Click here for a printable version of this recipe
0 Comments

Butternut Squash and Spinach Lasagna

5/25/2019

0 Comments

 
Picture
The wait is over.  I've decided to bring back my "Monday's with Mia" posts!  I know this is big news - try and contain your excitement.  If your Mondays have been melancholy and just haven't been the same since I stopped posting adorable dog pictures on my instagram feed - never fear.  Your Monday morning is about to take a change for the better. 

Our beloved Weimaraner turned 12 last October and I feel like it's only right that she would get to take the instagram spotlight once a week.  If I were to describe my four legged family member in three words, they would be: mischievous, astute and phobic.  She has a BIG personality that is all her own.  She's hides when she hears rain or thunder. Anyone wearing a hat - terrifies her and she fiercely protects her yard and her family from anyone walking by our house.   She also smiles, yes, smiles, when she sees her favorite people.  (By the way, that doesn't include me.)  
Picture
Picture
Picture
Picture
Mia is not a support animal.  Quite the opposite really.  We've come to the conclusion that we're going to have to register my husband as Mia's support person.  And yes, we do have plans to get him a yellow vest to wear that identifies his role as a DSP.  (dog support person.)  You see, Mia can't actually function without him.  In a nutshell, she HATES to be away from Ben for any length of time.  To some extent, I guess I can understand her frustration.  He's a pretty great guy to hang around and I've also been known to pout when he leaves but I DON'T resort to eating the drywall off the wall to express my heartache.    

I prefer to drown my sorrows in squash and spinach lasagna.  Throw in a side of warm Italian bread and you're looking at the perfect comfort food meal to overcome despondency over an absent husband or DSP.  I love this lower carb version of a classic vegetable lasagna.  Give these squash "noodles" a try before you pass judgment - you just might be surprised. 
Picture
Butternut Squash and Spinach Lasagna
2 teaspoons oil
1 red onion, sliced thin
1 clove garlic, minced
6 ounces baby spinach
3/4 cup plain Greek yogurt
1/3 cup milk
3 ounces sliced provolone 
1 1/2 Tablespoons flour
1 teaspoon salt
2 eggs
1 butternut squash
1 cup ricotta cheese
1/3 cup grated Gruyere cheese
​
Heat oil in skillet.  Add onion and garlic and saute 4 minutes. 
Add spinach and cook until wilted.  Remove from heat.
Picture
Picture
Place yogurt, milk and provolone in blender.  Process 20 seconds. 
Add flour, salt and egg.  Blend 1 minute.
Picture
Picture
Cut neck from squash.  Use a mandolin to slice neck and bulb into 1/8" thick slices. 
Place squash in a square baking dish.  Cover with plastic wrap.  Microwave 4 minutes. 
Picture
Picture
Remove squash and spray dish with cooking spray.  Spread 1/2 c. yogurt mixture in bottom of dish. 
Shingle 1/3 of squash slices over yogurt mixture. 
Picture
Picture
Top with 1/3 of ricotta.  
Top with 1/3 spinach mixture. 
Picture
Picture
Top with 1/3 of yogurt mixture. 
Repeat layering 2 more times.  
Picture
Picture
Sprinkle with Gruyere.  
Cover with foil.  Bake 50 minutes at 350. 
Picture
Picture
Remove foil and place under broiler for 4 minutes until browned.  Let rest 20 minutes. 
Picture
Picture
Picture
I realize that butternut squash lasagna is not your traditional Memorial Day fare but I decided to go ahead and post it anyway because it is just that good.  And if your region of the world is experiencing unusually cold weather or record breaking heat like Atlanta, you might just be looking for an indoor cooking option anyway.  Have a great weekend friends!   

Ciao! 
Click here for a printable version of this recipe
0 Comments

Brandy Chicken

5/23/2019

2 Comments

 
Picture
Signing up for a camera class was one of the best ideas I never had.  I did so much complaining about being an inadequate photographer to my husband that he finally got tired of hearing it and he bought me a gift certificate to the Atlanta School of Photography.  His not-so-subtle gift was just the nudge I needed to get myself the help that I needed to improve my photography skills. 

I hesitantly signed up for the most basic level workshop that the school had to offer and and invited a friend so I wouldn't have to endure the class alone.  If I was going to look like a complete incompetent, I needed to bring along some emotional support.  Even though my friend and I were confident that we were about to make fools of ourselves, we packed up our gear and headed to Atlanta for our 5 hour, intensive, hands-on camera workshop.  What did we have to lose - except our pride? 
Picture
Picture
Much to my surprise, we were not the most unknowledgeable students in the class.  Our class was made up of 6 other inexperienced camera users just like ourselves.  The instructor was amazing and at the end of the day our heads were swirling with terms like aperture, focus points and metering mode.  Feeling overwhelmed with information, I feared that it would all be forgotten unless I started to practice right away.   So, Ben and I spent the next several weekends practicing my newly discovered camera skills.  
​

​We scoped out the most picturesque places in Georgia.  We visited majestic waterfalls and beautiful gardens - all in the name of experimenting with my camera.   My family was SUPER patient with me while I honed my camera skills.  They carried around all my gear and patiently waited 4-5 minutes for me to make all of the necessary adjustments to my camera to set up a single shot.  
Picture
Picture
Picture
I had a great time snapping pictures of landscapes and people but I still feel most comfortable with food photography.  There's no wining, squinting or moving from a cheeseburger.  I've been doing it so long that I know how to put the product in the perfect lighting to avoid shadows and over exposure.  With any luck (and lots of practice) someday, I'll be just as efficient at landscape and portrait photography as I am at food photography.  

Today, I'm back in my comfort zone.  Capturing the colors, the textures and the juiciness of this Brandy Chicken.  I only wish that my photographs could capture the amazing aroma and intense flavor of this dish. 
Picture
Brandy Chicken
4 boneless chicken breasts
1 Tablespoon kosher salt
2 onions, sliced thin
1/2 cup +  1 Tablespoon brandy
6 cloves garlic, minced
3 sprigs fresh thyme
2 Tablespoons butter
1 Tablespoon fresh parsley, chopped
Pat chicken dry with paper towels.  Season with salt and pepper. 
Heat oil in skillet.  Add chicken and cook until browned.  Transfer to a plate. 
Picture
Picture
Add onions, 1/2 c. brandy, garlic, thyme, 1/2 t. salt and 1/2 t. pepper to skillet. 
Bring mixture to a boil.  Cover and cook 5-7 min. until onions start to brown.  
Picture
Picture
Uncover and cook 3-5 minutes longer. 
Add chicken to skillet and transfer to a 350 oven.  Bake 20-25 minutes. 
Picture
Picture
Remove chicken from skillet.   
Discard thyme.  Stir butter and 1 T. brandy into pan.   Cook 1 minute.  ​
Picture
Picture
Spread onion mixture around chicken and sprinkle with parsley to serve. 
Picture
Picture
Picture
Clearly, brandy chicken isn't the most photogenic of food subjects.  Even though the colors are monochromatic, this chicken is anything but bland.  The rich brandy, onion sauce really takes this chicken to a new level.

​Ciao!
Click here for a printable version of this recipe
2 Comments

Pasta with Corn, Tomatoes and Basil

5/21/2019

0 Comments

 
Picture
Our summer has barely begun and I've already got a severe case of "summeritis." Haven't heard of it?  Summeritis is a serious condition I develop every summer that results in an aversion to cooking hot meals.  I crave hearty, vegetable based meals but I don't want to turn on my oven or stand at the stove stirring hot sauces for hours.  I've also chosen to live in a climate where cooking dinner outside on the grill becomes a sweaty, uncomfortable experience in May.  

So what's a girl with summeritis to do?  Quick and easy summer meals packed with garden fresh vegetables and energy boosting carbohydrates.  I try and make them as light as possible because you know - it is bathing suit season after all and no one wants to see my food baby after I've devour an entire pizza.  🍕👙
Picture
This Pasta dish is an absolutely perfect summer meal.  I've got heaps of fresh basil in my garden and I couldn't think of a better way to use it than to combine it with some home grown tomatoes and perfectly ripe corn on the cob.  I love this dish and I didn't even break a sweat while I was making it.  👍🏻
Picture
Pasta with Corn, Tomatoes and Basil
1 pint grape tomatoes, halved
3 Tablespoons salt
4 ears corn
4 Tablespoons butter
1/4 cup onion, minced
1/2 jalapeno chili, minced
12 ounces campanelle
​1 cup fresh basil, sliced
Picture
Picture
Stir together tomatoes and 1/2 t. salt. 
Slice corn from cobs.  Save the cobs.
Picture
Picture
Bring 2 1/2 quarts of water to a boil.  Add cobs and 1 T. salt.  Cover and cook 10 minutes on medium.
Remove cobs and discard.  Melt 2 T. butter in skillet.  
Picture
Picture
Add corn, onion, chili and 1 t. salt and cook 5 minutes.
Stir in 1 1/2 c. cooking liquid.  Cook 10-15 minutes until slightly thickened. 
Picture
Picture
Bring remaining cob water to a boil and cook pasta until al dente.  Reserve 1 c. water.  Drain pasta. 
Add pasta to skillet and cook until coated - about 2 minutes adding reserved water as needed. 
Picture
Remove from heat.  Stir in 2 T. butter, basil and tomatoes.  Season with salt and pepper as needed. 
Picture
Picture
Picture
I love the kick of the pepper in this pasta.  Dial it up with more jalapeno or take it out completely for a kid friendly version.   Half of a seeded pepper was the perfect amount of "heat" for my family.  We gobbled up this summer meal up in no time. 

​Ciao!
Click here for a printable version of this recipe
0 Comments
<<Previous
    Like my page on facebook.

    Follow me on Instagram


    Follow Me on Pinterest

    Categories

    All
    30 Minute Meals
    30-minute-meals
    Big Green Egg Recipes
    Chocolate
    Christmas Classics
    Comfort Foods
    Crock Pot Meals
    Fall Favorites
    Healthy-choices
    Healthy-choices
    My Favorites
    Springtime Treats
    St Patrick's Day Goodies
    Summertime Specialties
    Thanksgiving Classics
    Valentine Treats
    Vegetarian
    Winter Warm Ups

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011

Photos from Free Public Domain Illustrations by rawpixel, Texas_Custom_Patios
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect