Blueberry Orange Sponge Cake with Blueberry "Pie" Filling

Living on Sponge Cake...

As you all may recall, I made a peppermint chocolate chip sponge cake for my sister's birthday a few weeks ago. Everyone loved it, including me, so I decided to make another one for my Mom's birthday. I had adapted a recipe I got from Ciao Italia's Mary Ann Esposito.

This time I went with her original flavoring of orange, but added blueberries (my Mom's favorite). I also made a blueberry "pie" filling for the center. The reason I call it blueberry "pie" filling is because it is basically all the ingredients I use for my blueberry pies. The frosting couldn't be easier~ low-fat cool whip!

Blueberry Orange Sponge Cake

Cake recipe adapted from Mary Ann Esposito

5 large eggs at room temperature, separated
1 cup sugar
2 tablespoons fresh orange juice
1 tablespoon vanilla extract
2 tablespoons grated orange zest
1 cup unbleached all purpose flour
1/2 teaspoon salt
1 pint of fresh blueberries

Blueberry "Pie" Filling
by Mixed Salad Annie

1 pint of fresh blueberries
1/4 cup sugar
1 tablespoon orange juice
1 tablespoon tapioka pudding

Add all ingredients to a small saucepan and mix well and let stand for 15 minutes. Place saucepan over medium heat. Break up blueberries with a fork and stir until sugar is dissolved. Reduce heat to low and simmer for about 20 minutes, stirring frequently. Set aside to cool; transfer mixture to a small bowl and refrigerate until cold and thickened.

Preheat the oven to 350F
Use a stand or hand mixer to beat the egg whites until foamy; beat in half of the sugar, two tablespoons at a time, until soft glossy peaks form. Set aside.

In a separate bowl, beat the egg yolks until thick and lemon colored, about 3 to 5 minutes. Gradually beat in remaining sugar, orange peel, orange juice, vanilla extract, and salt.

Sift the flour over the whites. Add the yolk mixture and gently fold in with a spatula without deflating the batter. Fold in half of the blueberries. Scoop 1/2 the batter into a (un-greased)
9 x 3 inch tube pan. Sprinkle half of the remaining blueberries evenly over the batter and top with the remaining batter. Sprinkle the rest of the blueberries on the batter and smooth with a spatula. Tap the pan on the counter to remove any air bubbles and settle the batter so it is even.

Bake for 25 to 35 minutes or until a cake skewer inserted in the center of the cake comes out clean. Invert cake pan over the neck of a bottle or, if the pan has prongs, invert it on a cooling rack. Cool completely.

Loosen cake all around the inside of the pan and around the tube with a butter knife. Gently shake cake out. If the cake is stuck on the bottom, gently insert a flexible spatula along the sides of the pan and slide under all sides of the cake to loosen. Remove from pan and set aside.

Cut the cake into two layers.

Place one layer on a cake stand and spread all of the blueberry "pie" filling over the layer. Place the other layer on top and spread a layer of cool whip on top. Spread more cool whip all over the sides and smooth.

Garnish the top with fresh blueberries. Refrigerate until ready to serve. Use a serrated knife to cut the cake into wedges.

Orange-Maple Glazed Baby Carrots

Always a Hit!

If you need a side dish to wow guests or to bring to a function, this is it. I mean who doesn't love carrots? Ok, mom I know you don't, but everyone else does. This is also the perfect dish to get your kids to eat their veggies. The carrots are slightly sweetened and the warm spiciness from the cinnamon is so comforting.
Now that fall is quickly approaching, it just seemed an appropriate dish to make, to sort of get used to the idea of the cooler weather coming. Plus, it goes well with all those cool weather roasts (especially Ham) that we'll be making sooner than we think...
Ok now that I've totally depressed everyone talking about fall and the end of summer, here is the recipe... :P

Orange-Maple Glazed Baby Carrots

3 (1-pound) bags baby carrots
1/2 stick unsalted butter (4 tbls.)
1/3 cup water
1/3 cup pure maple syrup
1/2 teaspoon orange rind
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped fresh mint (optional)

Steam baby carrots for about 8-10 minutes or until tender. Set aside.
Place other ingredients in a large, heavy saucepan.

Bring to a boil over medium-high heat, stirring occasionally, until the sauce becomes thickened, about 15 minutes. Add the carrots and mix to coat evenly. Transfer to a serving platter and top with fresh mint.

Peppermint Patty Sponge Cake

When You Care Enough to Only Bake The Best..

So it's that time of year again when I have to wrack my brain to think of something different and delicious for the special people in my life with late summer and early fall birthdays. I like to make up themes for the birthday cakes that best represent the birthday person. Since my sister has always liked peppermint patties, I decided to go with the peppermint theme this year.

Of course it would have been easy to just use some peppermint extract in the cake and frosting, and call it a day, but that wouldn't be special, now would it? Only fresh mint picked straight from the garden seemed fitting enough for such a special day. So that's exactly what I did. I made a peppermint simple syrup which I used in the cake and in the frosting. A sprig of mint was even part of the garnish.

The inspiration for the type of cake came from Mary Ann Esposito of Ciao Italia. On a recent episode she made a delicious looking sponge cake with citrus and raspberry whipped cream frosting. I loved the idea of the sponge cake since it is light and airy, perfect for the summer months. So I decided to re-create the cake with a peppermint-chocolate combo. It turned out really yummy, everyone including sis, loved it.

I always like to try a sample of a new recipe before presenting it, so I just scooped out a little batter to make a few mini cup cakes.
(She'll never know!)

Peppermint Patty Sponge Cake

5 large eggs at room temperature, separated
1 cup sugar minus 3 tablespoons, divided
3 tablespoons peppermint simple syrup
1 tablespoon vanilla extract
1 cup sifted unbleached all purpose flour
1/2 teaspoon salt
chopped mint leaves from simple syrup
1/2 cup semi-sweet chocolate chips

Peppermint Simple Syrup

2 cups water
1 cup sugar
2 cups peppermint leaves, stems removed

Bring the water to a boil; add the peppermint leaves. Remove the mixture from the heat and whisk in the sugar until it's dissolved. Return to the heat and let simmer for 20 minutes. Strain the peppermint leaves from the liquid and set them aside to cool and chop for use in the cake. Place the simple syrup in the fridge to cool.

12 Minute Peppermint Frosting

3 egg whites
1/4 cup cold water
1 1/4 cups sugar
1/2 cup peppermint simple syrup
1/2 tsp. cream of tartar
Dash of salt
1/2 tsp. vanilla extract
1/4 cup semi-sweet chocolate chips, melted for drizzle
2 peppermint patties, preferably Newman's Own Organic
Mint leaves for garnish

Preheat the oven to 350F
Use a stand or hand mixer to beat the egg whites until foamy; beat in half of the sugar, two tablespoons at a time, until soft glossy peaks form. Set aside.

In a separate bowl, beat the egg yolks until thick and lemon colored, about 3 to 5 minutes. Gradually beat in remaining sugar, peppermint simple syrup, vanilla extract, and salt. Stir in the peppermint leaves.

Sift the flour over the whites. Add the yolk mixture and gently fold in with a spatula without deflating the batter. Fold in the chocolate chips. Scoop the batter into a (un-greased) 9 x 3 inch tube pan. Tap the pan on the counter to remove any air bubbles and settle the batter so it is even.

Bake for 25 to 35 minutes or until a cake skewer inserted in the center of the cake comes out clean. Invert cake pan over the neck of a bottle or, if the pan has prongs, invert it on a cooling rack. Cool completely.

Loosen cake all around the inside of the pan and around the tube with a butter knife. Gently shake cake out. Set aside.

For Frosting: Place the egg whites, sugar, peppermint simple syrup, water, cream of tartar and salt into a medium size-mixing bowl. Set bowl over a pot of simmering water; do not allow bottom of bowl to touch water. Begin beating with a hand mixer set to low speed. Beat for 1 minute; increase the speed to medium and continue to beat until frosting is stiff and holds soft peaks (about 10 minutes). Set aside to cool.

Cut the cake into two layers.

Place one layer on a cake stand and spread 1/3 of the frosting over the layer. Place the other layer on top and spread another 1/3 of the frosting. Spread the remaining frosting all over the sides and smooth.

Garnish the top with the melted semi-sweet chocolate chips and add mint leaves and mint patties for decoration. Refrigerate until ready to serve. Use a serrated knife to cut the cake into wedges.

Green Bean and Red Roasted Pepper Salad

Great for a crowd!

As I mentioned in my last post, I had a luau a 2 weekends ago and I made quite a few things to bring with me. This was one of them. You really can't go wrong with green beans. I think most people like them and with the addition of black olives, red roasted peppers and a great basil red wine vinaigrette, it was a hit.

Disposable aluminum pans like the one in the photo are really great for stuff like this. They even come with plastic covers to fit. You can even cook in them too!

P.S. Don't forget to save yourself a small plate before packing it up to go or you may not even get to try it!

Green Bean and Red Roasted Pepper Salad

2 lbs. fresh green beans, washed, ends trimmed and snapped in half
2 cans black olives, sliced in half lengthwise
1 - 15 oz. jar red roasted peppers, sliced in thin strips

Basil Red Wine Vinaigrette:

1 1/2 cups fresh basil, stems removed
1/2 cup fresh parsley, stems removed
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil

Place all vinaigrette ingredients in a blender or food processor and blend until smooth; set aside.
Steam green beans for about 5-7 minutes or until crisp tender. Plunge in ice water to stop cooking; drain and place in large bowl. Add the olives, peppers and vinaigrette; stir to combine. Refrigerate for at least one hour to let all the flavors blend. Serve at room temperature.
Best if made a day ahead.

Zucchini Appetizer

Yummy Appetizer!

A friend of mine had a luau party last weekend and I wanted to bring something everyone would like, but was also easy to make. As luck would have it, a recipe sort of fell into my lap a few days before the luau. I got it from a wonderful farm and country store in Hope, RI, called Confreda Greenhouses and Farms. They grow their own fresh produce and sell it all in their country store front. I got "just picked" corn and zucchini. Yum!

The recipe is simple and very delicious. I adapted it a bit. It is sort of like a quiche, only no crust to worry about and a whole lot tastier.

Zucchini Bites

3 cups thinly sliced zucchini (about 4 small or 1 1/2- 2 medium)
1 cup Biscuit baking mix
1/2 cup chopped vidalia onion
1/2 cup grated Romano cheese
3 tbls. fresh Italian parsley, minced
1/4 cup fresh Italian basil, minced
1 tsp. fresh oregano, minced or 1/2 tsp. dried
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper
4 eggs beaten
2 cloves garlic, minced
1/2 cup canola oil

Preheat oven to 350 degrees. Spray bottom of a 9 x 13 x 2 pan with cooking spray.

Mix all ingredients together in a large bowl. Spread mixture evenly in pan. Bake for around 22-25 minutes. Turn on broiler and brown the top for about 2 minutes until golden. Cut into
2 x 1 inch pieces. Makes about 4 dozen.

Three Bean Salad

Sweet, Tangy and a Little Squeaky!

I love fresh green beans and I'm always on the lookout for a new way to prepare them. Although this recipe is not a new concept, it's new for me. I have never made three bean salad, nor have I ever even eaten a homemade version. I'm a little embarrassed to admit that I've only had the one that comes in a jar. I don't buy it too often because it's not very nutritious and has way too many chemicals.
Have you ever noticed that the beans in this type of salad become squeaky when you bite into them? I wonder what makes this happen. It doesn't bother me, as a matter of fact it kind of adds to the playfulness of this recipe. Since it is sweet and a little tangy, so why not squeaky!

Three Bean Salad
Adapted from Cook's Illustrated

1 cup red wine vinegar
3/4 cup organic cane sugar
1/2 cup canola oil
2 medium cloves garlic, grated on microplane or pressed through a garlic press
1 teaspoon sea salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans , rinsed and drained
1 medium/large shallot, chopped medium dice
1/4 cup minced fresh parsley leaves

1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Steam green and yellow beans in water with 1 tablespoon salt added to it; cook until crisp-tender, about 7 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, shallot, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving. (Salad can be covered and refrigerated up to 4 days.)

Double Chocolate Zucchini Bread

Hate Zucchini?
No problem. Have a piece, I promise
you won't taste it.

This is my favorite kind of recipe. The kind that allows you to "hide" something healthy like vegetables, in this case zucchini, in something seemingly unhealthy like a double chocolate loaf. If just the thought of zucchini with chocolate makes you shiver, fear not, you will absolutely not taste the zucchini. In fact, just forget it's even in there and enjoy a nice piece of double chocolate loaf.

You might remember the Chocolate Zucchini Muffins that I posted a while ago, well this is basically the same recipe with just a few minor changes. Sometimes it's just easier to make a loaf than muffins. By the way, you could even add some walnuts for an added crunch and a boost of omega 3!

Double Chocolate Zucchini Bread
by Mixed Salad Annie

1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup dutch processed cocoa
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. fine sea salt
1/3 cup tub margarine or butter
1/4 cup canola oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
2 tsps. vanilla
3/4 cup fat-free plain yogurt
2 cups grated zucchini
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees or 325 degrees for glass pans. Spray loaf pans with cooking spray and dust by sifting a tablespoon of cocoa over the pans. Shake pans to evenly cover.

Melt the margarine or butter in a small saucepan over medium heat. Stir in cocoa and heat until fragrant, stirring constantly about 1 minute. Remove from heat and set aside to cool.
Sift together flour, baking soda, baking powder and salt; set aside.

Cream together cocoa butter mixture and sugars in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in oil; add yogurt, then blend in eggs and vanilla. Slowly add dry ingredients and blend until just combined. Stir in zucchini and chocolate chips with a rubber spatula. Pour batter into prepared pans. Bake 45-55 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pans on rack for 10 minutes.

Grilled Chicken Fingers with Dipping Sauce

Finger Dipping Good!

Finally! I finally got my blog header up. Hope you like it. It was really hard to decide what to put up for a photo, because it will ultimately define you...
That is why it was empty for so long. I couldn't decide how to define my blog. Is it healthy food, lightened up desserts, lower-fat entrees, quick and easy dinners? Or a little of all of those things?

So I thought maybe I should put up a bunch of different photos of all different things. But then I thought it would probably just confuse people and look like a hodge podge. So I decided on the fresh veggies. They're colorful, healthy, low-fat, quick to prepare and truly represent healthy eating! I'm still tweaking it, so be patient, better things are yet to come.

Speaking of better things, let me tell you about these chicken fingers and "chimchurri inspired" marinade and dipping sauce. Very easy to prepare, very health conscious, and super delicious. The marinade is very similar to a chimichurri marinade. I included a few different herbs and I used my signature leek instead of an onion. And for the sauce, I added low-fat sour cream. Very luscious!

Grilled Chicken Fingers with Dipping Sauce
by Mixed Salad Annie

1 pound chicken tenders, cut in half
Leaves from 2-3 sprigs fresh oregano
Leaves from 2-3 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary
1 fresh sage leave, torn into several pieces
1 cup Italian parsley
1 teaspoon sweet paprika
1/4 of medium leek, chopped
3 cloves garlic, pressed through garlic press or grated on microplane
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Juice from half a fresh lemon
1 teaspoon coarse sea salt
1/4 teaspoon freshly grated black pepper
3/4 cup low-fat sour cream

Preheat a grill pan over medium-high heat.

In a food processor or using a hand held immersion blender combine parsley, oregano, thyme, sage, rosemary, paprika, leek, garlic, lemon juice and vinegar. Pulse until everything is thoroughly combined.

Continue pulsing and slowly add in all of the olive oil.

Place chicken tenders in a shallow dish and add half of the marinade. Mix to completely cover chicken pieces. May be refrigerated overnight if desired.

Add the sour cream to the reserved marinade and mix well. Transfer to a small dipping bowl. Set aside.

Place the chicken pieces on the pre-heated grill and cook 3-5 minutes on each side. Transfer to a serving plate. Serve with reserved dipping sauce.

"Mock" Berry Tiramisu

No Bake, No Fuss, and there will be...
No Leftovers!

Tiramisu is a delicious Italian dessert made with zabaglione which is a light custard consisting of egg yolks, mascarpone cheese and a bit of sweet liquor, usually sweet marsala wine. Italian cookies called lady fingers are dipped in espresso and layered with the zabaglione and it is usually topped off with cocoa powder. In Italian tiramisu means "pick me up". Great name!

Let me start by saying that there is no replacement for the original tiramisu. But this is a super easy, low-fat and delicious summer dessert that mimics the Italian classic. It's quick to prepare and serves as a lower calorie alternative to a traditional tiramisu. And I think it will definately pick you up!

I am sending this over to Susan at Food Blogga who is hosting Sugar High Fridays this month for Jennifer of the Domestic Goddess, the creator of the SHF. Check it out for the most outrageously delicious berry concoctions.
"Mock" Berry Tiramisu
by Mixed Salad Annie

One 8 ounce package of Neufchatel cheese (1/3 less fat cream cheese), room temperature

1 cup vanilla fat-free yogurt
2 tablespoons Amaretto liquor, or your favorite sweet liquor
1 1/2 cups fresh blueberries
1 1/2 cups fresh strawberries, hulled and quartered
1 tablespoon sugar
1 cup cold Teeccino Herbal Coffee, or cold strong black coffee
24 Lady Finger Cookies
Powdered sugar

Mix the cream cheese to soften just until smooth and then fold in the yogurt and Amaretto.

Line a loaf pan with plastic wrap, allowing the wrap to extend over the sides. In a wide, flat bowl, whisk the teeccino/coffee with the sugar.

Dip 8 cookies into the teeccino/coffee one at a time, and arrange 4 in a single layer and another 4 in a single layer, on the bottom of the prepared pan. Spoon one third of the cream cheese mixture over the cookies to cover. Top with strawberries, reserving a few for the garnish. Repeat the dipping and layering of the next 8 cookies and cream cheese mixture, topping this layer with the blueberries.
Dip the remaining 8 cookies in the teeccino/coffee and arrange on the top. Evenly spoon on remaining cream cheese mixture. (The top layer will extend a little above the pan sides). Cover with the plastic wrap and refrigerate at least 2 hours or up to one day.
Unwrap the plastic and invert the tiramisu onto a platter and remove the plastic. Top with remaining strawberries and sprinkle with powdered sugar.

Sugar Snap Peas with Broccoli, Leeks and Grape Tomatoes

Fresh and Flavorful!

I was looking for green beans in the market yesterday and they looked terrible. They had brown spots all over them and very limp. Change of plans...

I did find these great sugar snap peas and some fresh broccoli, so I thought I would try something a little different. Different for me that is.

I had a leek in the fridge and some grape tomatoes, so I decided to use everything. Why not?

It turned out great. The veggies were tender with just a slight crispiness and the leeks, garlic, lemon and fresh herbs really woke everything up!

Sugar Snap Peas with Broccoli, Leeks and Grape Tomatoes
By Mixed Salad Annie

8 oz package sugar snap peas, ends and strings removed if needed
1 small head broccoli, cut into small florets
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 leek, cut lengthwise, washed, dried and sliced in half circles
1 cup grape tomatoes
Sea Salt
Freshly ground pepper
1/2 lemon
2 tablespoons snipped fresh chives
1 tablespoon fresh basil, thinly sliced

Steam the sugar snap peas and broccoli in a steamer basket over boiling salted water for 4-5 minutes, or until crisp-tender. Drain and set aside. In a large skillet, heat the butter and oil over medium heat. Add the leeks and salt; cook, stirring, until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the sugar snap peas, broccoli, tomatoes, and more salt and pepper. Cook, stirring, until heated through. Squeeze the lemon over the veggies and add in the chives and basil. Serves 3-4.

What's Grilling?

Eat Your "Grilled" Fruits and Vegetables...

For those of you who do not like fruits or vegetables... You don't know what your missing. I love fresh fruit and veggies and eat both everyday. If you've never tried grilling these natural wonders, there is no better time to get going.

Pick fruits and vegetables that are in season for the freshest tasting experience. Grilling brings out the natural sugars in the fruit as well as in the veggies and gives a great caramelized flavor. Dress them simply so that their natural sweet flavors shine through.

The next two recipes were inspired by Giada DiLaurentiis and they are both delicioius!

Grilled Pineapple with Chocolate-Hazelnut Drizzle and Pistashios
by Mixed Salad Annie adapted from Giada DeLauentiis

1 pineapple, peeled, cut crosswise into 1/2-inch-thick slices and core removed or 1 large can of sliced pineapple, drained
1/4 cup chocolate-hazelnut spread (such as Nutella)
Handful of salted Pistashio nuts

Heat an indoor grill pan or outdoor grill on medium high heat. Grill the pineapple slices 3 minutes per side or until you see golden grill marks on the bottoms.

Heat the chocolate-hazelnut spread in a small bowl in the microwave for about 30 seconds until melted; stir to see if it is ready to drizzle. Heat 30 seconds longer if needed.

Place the grilled pineapple slices on a large serving plate and drizzle the chocolate spread over the top. Sprinkle with nuts and serve.

Grilled Zucchini and Vidalia Onions with Balsamic Herb Dressing
by Mixed Salad Annie adapted from Giada DeLauentiis

4 zucchini, sliced lengthwise 1/2-inch-thick
4 slices vadalia onion, sliced 1/2-inch-thick
2 tablespoons olive oil
Sea salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves

Heat an indoor grill pan or outdoor grill on medium high heat. In a large baking dish add olive oil and salt and pepper. Add the zucchini and toss to coat. Place 1/2 of the zucchini on the grill. Add the onions to the dish and carefully toss to coat with oil. Add them to the grill. Cook for about 3 to 4 minutes per side or until the vegetables are tender and show golden grill marks on the bottoms. Grill the remaining zucchini. Arrange the zucchini on a platter and top with onion slices.

In the same baking dish whisk the 2 tablespoons balsamic vinegar, salt and pepper, parsley, basil, and thyme until blended. Drizzle the over the top of the vegetables. Can be served warm or at room temperature.

Lobster Salad for One

To Eat or Not To Eat...

We went out for lobster on the 4th and it was delicious. Since it was served with chowder and french fries, I decided to save the tail and take it home. Not that I couldn't have finished the whole lobster, but I kept thinking about what a great lobster salad I could make if I saved some.
Crazy? Not really, it made a delicious lunch the next day!

Lobster Salad for One
by Mixed Salad Annie

1 fresh cooked lobster tail, cut into small pieces
1 tablespoon mayonnaise
2 tablespoons celery, minced
2 tablespoons vadalia onion, minced
2 teaspoons capers, drained and chopped
1/2 teaspoon mixed dill and lemon spice, or fresh dill
Sea salt & freshly ground black pepper to taste
2 slices Italian bread, sprayed with olive oil and lightly grilled or toasted

Combine all salad ingredients. Fill bread slices with salad and eat!

Happy 4th!!

Flagalicious Berry Trifle

Inspired by America's Test Kitchen

Not bad for a last minute decision to make this. I didn't have the required ingredients either, so I compromised and this is how it came out. Lets just say it tasted better than it looked!!

Here's the real deal...Here's the original recipe!

Blueberry Oatmeal Bars

Moist and Delicious!

Well as you can see, I got my first blueberries of the season! What to make... decisions, decisions. There are too many great recipes to make with blueberries. Should I make the always welcomed blueberry muffins or maybe some scones. Of course blueberry pie never disappoints either. Then there's those lemon blueberry cookies I've been wanting to make. Talk about stress...what a tough decision.

But I finally decided to make some Blueberry Oatmeal Bars. Why? I don't really know. Probably because I have never made them before. Plus, I recently ate some of my Mom's Quaker Oatmeal Chocolate Chip Bars and have been thinking about them ever since. So why not create a blueberry bar using similar ingredients? I was up for the challenge!

By the way, they turned out super moist and chewy, flavorful and I think, pretty cute too!


1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick tub margarine or butter, softened
1 cup firmly packed brown sugar
2 tablespoons granulated sugar
1/3 cup canola or vegetable oil
1/4 cup pure maple syrup
3 egg whites
2 teaspoons vanilla
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 1/2 - 2 cups fresh blueberries, washed and stems picked off

Heat oven to 350°F. Place a large piece of foil in a 9 x 13 inch baking pan, overhanging sides.

In a medium bowl, sift flour, baking soda, salt and cinnamon. Set aside.

In an electric mixer or large bowl, beat margarine and sugars until creamy. Add oil and maple syrup, mix well. Add egg whites (one at a time) and vanilla; beat well. Add sifted flour, baking soda, cinnamon and salt; mix well. Add oats; mix well. Carefully fold in half of blueberries.
Spread mixture evenly into prepared pan. Add the remaining blueberries to the top of the mixture, pushing berries in lightly.

Bake 28 to 35 minutes or until light golden brown. Cool 20 minutes in pan; remove to wire rack by lifting up sides of foil. Cool completely. Cut into 24 squares. Sprinkle with confectioners sugar. Store tightly covered in the refrigerator.

Angelic Pasta and Shrimp Primavera

Easy, Fast and Filling...

What more could you ask for? I love to cook but sometimes I just don't feel like making a big fussy meal, especially on a weeknight after working all day. No thanks. That's why I like having quick cooking pasta like angel hair and frozen cooked shrimp on hand. You can whip up a meal in a matter of minutes with either one of these ingredients. And when paired together, you get a "heavenly" combination. That's why I'm calling it...

Angelic Pasta and Shrimp Primavera
by Mixed Salad Annie

8 oz. Angel Hair Pasta
1 tablespoon kosher salt
1 pound frozen cooked shrimp, thawed
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup green beans, ends trimmed and halved
1 cup black and green olives, sliced
1 - 8 oz. jar red roasted peppers, cut in strips
1 cup grape tomatoes, halved
1/3 cup fresh parsley, minced
Sea salt and freshly ground black pepper

Bring a large pot of water to a boil and add salt. Add pasta and cook until al dente according to package. In a large non-stick skillet heat oil and garlic over low heat for about 4-5 minutes until garlic is soft but not brown.

Add green beans and stir to coat with oil and garlic. Raise heat to medium-high, add wine and bring to a boil. Cover, turn heat back down to low and simmer for about 5 minutes. Add olives, red peppers, shrimp, salt and pepper and parsley. Add cooked pasta to the skillet and combine all ingredients.
Serve immediately.

Lightened Up American Chop Suey

I Got A New Pot!

Before I talk about the American Chop Suey recipe, I must first tell you about my fabulous new Dutch Oven. Although Mario Batali likes to call it an Italian Essentials Pot. I got it in his trademark "orange", he calls it Persimmon. It is cast iron covered in ceramic and it is gorgeous and very heavy.
Ok. Now I can give you all a very serious warning about this pot...
It gets very, very hot and apparently holds an enormous amount of dangerous steam. I used this pot to cook my American Chop Suey and had the cover on for about 10 minutes, when I went to peek in on my macaroni, the steam burned my arm pretty bad. I even had a mit on when I opened the cover, but I lifted the cover open from the front...big mistake. This is the damage.

It is pretty bad burn. I covered it with a bandaid for the photo only, since you are not supposed to cover a burn with a bandaid. I will be more cautious when lifting the cover in the future. I guess the cover should be opened lifting up in the back. Now I know. Lesson learned. Hopefully, my mistake will be fair warning for everyone else. Seriously, be careful...

A New England Classic.

My family ate this a lot when I was growing up. It is definately a comfort food for me.
I never really knew that this recipe was originated in New England until recently. Before I made it, I wanted to check some recipes online for the proportions because it's been a while since either my mom or I have made it. While looking, I found many variations and also discovered it's New England origin.

My mom's original recipe uses ground beef and onion. Since I am not a big fan of either ingredient anymore, I decided to adapt the recipe and also lighten it up a bit. I really like the new lightened up version. I also tried to make it for easy clean up. The pasta is cooked right in the same pot as the sauce... I love that. The only thing is, it tends to get a little dry if you don't use enough tomato sauce, so adjust it with water as needed. And be careful not to overcook the macaroni because it will break up and will not be as pretty.

Lightened Up American Chop Suey
by Mixed Salad Annie

2 tablespoons olive oil
1 leek, washed, dried and finely chopped (or 1 large onion)
1 shallot, chopped (can be omitted if using onion)
1 green bell pepper -- cored, seeded, and chopped
2 cloves garlic, minced
1 1/3 pounds ground turkey (93% fat)
1 can (28 ounce size) whole tomatoes with their juices, pureed
1 tablespoon tomato paste
1 cup water, or more depending on dryness of mixture
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups elbow macaroni
1 tablespoon fresh parsley, chopped
Freshly grated parmesan or romano cheese, for garnish

In a large pot, heat the oil over medium heat. Add the leek, shallot and green pepper, stirring often, for 5-7 minutes or until the vegetables soften. Stir in the garlic and cook for half a minute.

Add the ground turkey and cook over medium-high heat, stirring often, until the meat is no longer pink.

Push aside the turkey to make an open space. Stir in the tomato paste and cook for about a minute. Add the pureed tomatoes, water, oregano, Worcestershire sauce, salt and black pepper. Bring the mixture to a boil.

Add the macaroni to the turkey mixture and stir to combine. Cover the pan, lower the heat and simmer the sauce for about 10 minutes. Carefully, remove the cover and stir half way through. Add more water if necessary.

It is ready when the pasta is tender but still has some bite.
Spoon into bowls, sprinkle with parsley and Parmesan, and serve immediately.

P.S. It's always better the next day, so make it ahead for best flavor!

Kitchen Sink Pasta Salad

Whatever You Have... Just Throw It In!

Still surviving this retched heatwave. I can't stand hot, hazy and humid days. It always amazes me when people say they love this weather. Who in their right mind would love the feeling of damp, sticky clothes and frizzy hair? NOT ME. Ok enough complaining, but I wouldn't be a Rhode Islander if I didn't bitch about the weather.

One thing I am happy about is that I made this salad when I did. Now I can relax and I don't have to worry about cooking anything and heating up the house. Everything is right there in it... protein, veggies, and grains! I like to take it out of the refrigerator at least a half hour before I want to eat so that the flavors are even better.

I love dishes like this. Whenever I have leftover chicken, vegetables or pantry items that have been sitting around for a while, I make this pasta salad. The beauty of it is that you can make it with whatever you have on hand at the time, it always tastes great and it's never the same the next time you make it.

Kitchen Sink Pasta Salad
by Mixed Salad Annie

Dressing:
1 cup fresh parsley, finely chopped, stems discarded
3 tablespoons red wine vinegar
3/4 teaspoon Italian seasoning
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Pasta Salad:
1 pound fusilli pasta
2 cups cooked chicken breast, cut into bite size pieces
1 cup cauliflower florets, 1/2 cup broccoli florets, 1/2 cup baby carrots (quartered lengthwise), all steamed until aldente (about 5-6 minutes)
1/4 cup mixed black and green olives, pitted and sliced
1 small can water chestnuts
1/4 cup jarred marinated mushrooms, cut in half
1 small jar roasted red peppers, cut into strips
1/4 cup 50% less fat- sharp cheddar cheese, cut into cubes
1/4 cup grated Romano cheese
Sea salt and freshly ground black pepper
1/2 cup grape tomatoes, halved

For Dressing:
Add the parsley, vinegar, garlic, mustard, and salt and pepper to a blender. Blend until all ingredients are incorporated. Slowly drizzle in the olive oil while the motor is running. Set aside.

Cook pasta according to box instructions and drain.

In a large serving bowl, mix the pasta with the remaining ingredients, except tomatoes. Drizzle with dressing, toss and refrigerate for about 2 hours or overnight.

Take pasta salad out of the refrigerator about a half hour before serving and toss in the tomatoes.

Green Beans ala Romano

Pure and Simple.

I'm keeping it simple today. It's too hot to cook anything elaborate anyway. Yesterday it hit 91 degrees here and today and tomorrow are supposed to bring more of the same. Yuck. I have to say I don't like the hot, muggy, sticky days of summer.

But I'll tell you what I do like...Green beans. They just seem to have endless possibilities. This is just a simple recipe that is so easy to throw together on a busy work night.
I prefer to steam my veggies because more of the nutrients are retained, but feel free to boil them if you prefer, to your desired tenderness before sauting them in the garlic tomatoes.

Green Beans ala Romano
by Mixed Salad Annie

2 teaspoons extra virgin olive oil
1 large garlic clove, minced or pressed through a garlic press
1/2 cup grape tomatoes, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 pound green beans, stem ends removed
1/8 cup seasoned Panko bread crumbs
1/4 cup grated Pecorino Romano cheese
2 tablepoons chopped fresh parsley

Steam or boil green beans in salted water until tender, about 7 minutes steamed and 5 minutes boiled.

Add 2 teaspoons oil to a medium skillet add garlic and cook over low heat until soft but not brown, about 5 minutes. Add tomatoes, salt and pepper and cook about 2-3 minutes.

Add green beans and cook, mixing to incorporate flavors, about 3-4 minutes.

Remove pan from heat and add Romano cheese, breadcrumbs and parsley.

Serves two.

Chocolate Zucchini Muffins

Get Your Chocolate Fix..
and Your Vegetables All In One Bite!

If you have never heard of this combination before...Where have you been? It is pretty popular now, but I remember when it first showed up years ago, everyone thought it was a really strange pairing. That's until they tasted it.

I kind of got a jump start on this recipe. I know by mid-summer there will be zucchini muffins, breads and cakes all over the food blogisphere. I wasn't really trying to beat everyone to the punch, I just had some extra zucchini in the fridge and I somehow thought of these muffins. I have had and made chocolate zucchini muffins in the past but never like these.
This recipe really worked out great. The flavor is very chocolatey and the texture is soft and velvety. Very moist as well, due to the zucchini, of course!

What more could you ask for in a muffin?
Oh yeah, I almost forgot, they're somewhat low-fat too!

Chocolate Zucchini Muffins
by Mixed Salad Annie

1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup dutch processed cocoa
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. fine sea salt
1/3 cup tub margarine or butter
1/4 cup canola oil
1/2 cup natural granulated sugar
1/2 cup natural brown sugar, packed
2 eggs
2 tsps. vanilla
3/4 cup fat-free plain yogurt
2 cups grated zucchini
1/3 cup mini semisweet chocolate chips

Preheat oven to 350 degrees. Spray non-stick muffin tin with cooking spray.

Melt the margarine or butter in a small saucepan over medium heat. Stir in cocoa and heat until fragrant, about 1 minute. Remove from heat and set aside to cool.
Sift together flour, baking soda, baking powder and salt; set aside.

Cream together cocoa butter mixture and sugars in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in oil; add yogurt, then blend in eggs and vanilla. Slowly add dry ingredients and blend until just combined. Stir in zucchini and mini chocolate chips with a rubber spatula. Pour batter into prepared muffin tins. Bake 19- 21 minutes or until toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 10 minutes.

Key Lime Bars

As Easy As Key Lime Pie...
Only Easier!

I have been in a limey mood lately. First I made the Coconut Lime cake for Easter, then I made a boxed mix of lime bars (a sticky mess) and last but certainly not least, these delicious key lime bars.
The original recipe is from America's Test Kitchen (Cooks Illustrated Magazine). It is a really simple, yet elegant bar recipe. I decided, as I usually do, to go low-fat with it. And you really can't tell the difference, I promise. If you like tangy...these bars are for you!!

Seeing that this recipe is made with low-fat cream cheese and fat-free sweetened condensed milk, which are both rich in calcium, I am sending it to Susan at Food Blogga for her Beautiful Bones Osteoporosis Food Event. It is a great event for a very important topic that surely needs more attention and thanks to Susan, we can learn a lot about the causes and prevention and not to mention her fabulous calcium rich recipes. Check it out!

Key Lime Bars
(Reduced-fat, but you'd never know it)

adapted from Cooks Illustrated

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
1 tablespoon unsalted butter, melted and cooled slightly
3 tablespoons margarine, melted and cooled slightly

Filling
2 ounces reduced-fat cream cheese (1/3 less fat), room temperature
1 tablespoon grated lime zest, minced
Pinch table salt
1 (14-ounce) can fat-free sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice, either Key lime or regular, about 3-4 limes
Garnish (optional)
3/4 cup natural unsweetened shredded coconut, toasted until golden and crispAdjust oven rack to middle position and heat oven to 325 degrees. Fit an extra-wide heavy-duty piece of foil into bottom and up sides of 8-inch-square baking pan. Spray foil with nonstick cooking spray.

For CRUST: Place animal crackers in a food processor and pulse until broken down and until evenly fine. Add brown sugar and salt; process to combine, (break up any large sugar clumps with your fingers). Drizzle in butter and pulse until crumbs are evenly moistened. Press crumbs evenly into bottom of prepared pan. Bake until golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Keep oven on same temperature.

For FILLING: In medium bowl, stir cream cheese, zest, and salt until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk until smooth; whisk in egg yolk. Add lime juice and whisk gently until combined.

TO ASSEMBLE AND BAKE: Pour filling into crust; spread evenly to corners. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack for at least one hour. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

Lift foil with bars out from baking pan; cut bars into 16 squares. Sprinkle with toasted coconut, if desired.

Chicken and Artichoke Pasta Supreme

I HAVE A SECRET...

Did I get your attention? Good, because this is important. It's buttermilk. That's my secret. It is a super ingredient to use in low-fat cooking. I have always used buttermilk in baked goods with great results, and even as a marinade for chicken. But I had never tried using it as part of a sauce until now.
I have to say I was a bit nervous about how it was going to turn out, because I feared that it might curdle or separate. No problems though, it turned out great. The sauce had a nice silky texture and a bit of a tang. Give it a try.

Chicken and Artichoke Pasta Supreme
by Mixed Salad Annie

1 pound chicken boneless skinless chicken breast or breast tenders, cut into small pieces
1 cup buttermilk
1 teaspoon chicken seasoning
4 cloves garlic, chopped (divided)
Sea salt and freshly ground black pepper
1 tablespon extra-virgin olive oil
1 leek, washed, dried and chopped
1/2 pound egg noodles, or your favorite pasta
1 tablespoon kosher salt
2 tablespoons margarine (suggested: Smart Balance Buttery Spread)
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup low sodium chicken stock
1 cup low-fat sharp Cheddar
1/3 cup grated sharp Pecorino Romano cheese
1 can artichoke hearts, drained, rinsed and cut into quarters
2 tablespoons fresh chopped parsley

Place chicken pieces in a resealable plastic bag and add buttermilk, chicken seasoning, 2 cloves chopped garlic and salt and pepper. Marinate at least 1/2 or overnight in the refrigerator.

Place a pot of water on to boil for noodles.

Remove chicken from buttermilk, reserving 1/2 cup of buttermilk and pat chicken pieces dry with paper towels. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add leeks and cook another 3-4 minutes until leeks are tender and chicken is almost cooked through. Remove from pan and reserve.

To boiling pasta water, add kosher salt to season the cooking water and add noodles or pasta. Cook until al dente.

While pasta cooks, re-heat the same pan that the chicken was cooked in over medium heat. Add margarine and melt, then add the remaining 2 cloves of chopped garlic. Cook for 1 minute. Add flour, and whisk together over heat until bubbles form and cook a minute more. Whisk in wine, reduce 30 seconds. Whisk in stock, then reserved 1/2 cup buttermilk. Turn up heat a bit and bring to a boil. Lower heat and add cheeses. Stir until cheese melts into sauce. Simmer over low heat for about 5 minutes. Add the reserved chicken and leeks, artichokes and simmer another 5 minutes. Season with salt and pepper, to taste.

Drain noodles or pasta. Add to chicken mixture and stir to combine.

Adjust seasonings, transfer to a large serving platter, sprinkle with fresh parsley and serve.

A Cake Fit For A Queen!

Queen Mom That Is...

Two of my mom's favorite things are chocolate and pistashio nuts. I remember when I was a little girl, whenever she would bring me and my sister out for ice cream she would always get pistashio or chocolate. One or the other; the other fancy flavors never even tempted her. She knew what she wanted and was satisfied with the simplicity of each flavor on it's own. Although I wonder if she would have been tempted if they had chocolate-pistashio ice cream. I think so. And so I was inspired to make this combination in a cake...just for mom on Mother's Day!

This is a rich, moist and tender chocolate cake, studded with whole pistashio nuts. The middle of the cake is filled with a pistashio cream cheese pudding, that surprises and delights everyone when they see it and taste it. The deliciously rich pistashio butter cream frosting is made with pistashio paste and butter.
*Since pistashio paste is not the easiest thing to find or the most cost effective, you could also frost the cake with chocolate frosting. I've listed both recipes.

Chocolate-Pistashio Surprise Cake
by Mixed Salad Annie

1-3/4 cups all-purpose flour
3/4 cup cocoa
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 large eggs
1 cup low-fat buttermilk
1 cup freshly brewed strong black coffee (OR) 2 heaping teaspoons instant coffee in 1 cup boiling water
1/2 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup shelled pistashio nuts, plus more for garnish
Pistashio cream pudding filling, recipe follows
Pistashio butter cream frosting, recipe follows
or
Creamy chocolate frosting, recipe follows

Preheat oven to 350°F. Lighty butter two 9-inch round baking pans. Line bottom of pans with parchment paper, then butter and flour them. Shake out the excess flour and set aside.

Sift together sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl or the bowl of an electric mixer. Stir to combine. In a separate bowl, mix eggs, buttermilk, oil and vanilla. Slowly add the wet mixture while mixing at low speed. Add the hot coffee slowly with the mixer still on low speed. Mix until combined. Scrape the bottom of the bowl and then pour batter evenly into prepared pans. Evenly distribute nuts on top of batter in each pan. Gently push nuts into batter with a toothpick.

Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean. Cool 25 minutes in pans; remove from pans to wire racks. Cool completely. ******Continue below.

Pistashio Cream Cheese Pudding Filling

1 box instant pistashio pudding mix
1 (8 0unce) package 1/3 less fat cream cheese, room temperature
1 3/4 cups low-fat milk
1 cup boiling water
1 envelope unflavored gelatin
1/8 cup sugar

Line a 9 inch cake pan with plastic wrap, overlapping on all sides. Set aside.

In a medium bowl, beat pudding mix into the cold milk for 2 minutes with a whisk. Set aside.
In a small bowl mix gelatin and sugar; add boiling water and stir until the gelatin is completely dissolved, about 5 minutes.
In another bowl, beat cream cheese and vanilla with a hand mixer until smooth. Slowly beat in 1/2 of the gelatin mixture. Discard the remaining gelatin. Add the reserved pistashio pudding and mix well.
Pour into prepared pan and refrigerate until firm, about 3 hours.

Pistashio Butter Cream Frosting

1/2 cup (1 stick) unsalted butter or margarine, softened
½ cup pistachio nut paste
2 cups confectioner's sugar
1 teaspoon vanilla extract
1 to 3 tablespoons milk

Cream together the butter and pistachio paste. Alternately add sugar and milk until smooth and creamy. Blend in the vanilla.

(OR an excellent alternative frosting...)Creamy Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Cocoa
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, until creamy and spreadable. Adding small amounts of additional milk, if needed. Stir in vanilla.

******Continued...
Lifting the plasic from the sides of the pan, remove the set pistashio cream pudding filling from the pan. Place 1 layer of cake, flat side up, on a plate or cake stand. Gently and quickly flip over and place the pistashio filling on top of the cake. Remove plastic wrap. With a knife, carefully trim the edges of the filling that overhang the cake. Place the second cake layer on top, rounded side up, and spread the desired frosting evenly on the top and sides of the cake. Garish with extra pistashio nuts and melted chocolate if desired.
10 to 12 servings.

Grilled Portobello Pizzas

Yummy and Satifying!

This the quickest and easiest dinner to make when you don't have a lot of time or energy. All you need are some portobello mushrooms, left over cooked chicken, and some basic pantry items. You can even use a stovetop grill. I did!

Grilled Portobello Pizzas
by Mixed Salad Annie

6 large portobello mushrooms, de-stemmed and gills removed
Olive oil, for brushing
Sea salt & freshly ground black pepper
1 shallot, sliced thin strips
1/3 cup cooked chicken breast, sliced in small thin pieces
1 roma tomato, diced
6 tablespoons store-bought pesto sauce, or homemade (I used my frozen ice cube pesto)
1/4 cup Pecorino Romano, shaved with peeled
2 Tablespoons fresh parsley, minced

Preheat the grill to high heat. Preheat broiler.

Brush both sides of the mushrooms with olive oil and sprinkle both sides of each mushroom with salt and pepper. Place the mushrooms on the grill and grill for 4 to 6 minutes on each side, until soft and tender.

Remove from grill, placing the mushrooms bottom side up on a foil lined baking sheet. Top each mushroom with 1 tablespoon pesto, a few small slices of chicken, shallots, tomatoes and finally the cheese.

Place the mushrooms about 6 inches from broiler and cook for 2-3 minutes or until the cheese is melted.

Remove and place on a serving platter and sprinkle with parsley. Serve immediately with grilled italian bread.