Focaccia

Focaccia has always been a favorite treat of mine, but until recently, I left this flavorful bread to the restaurants and bakeries. This all changed the other day when I was watching the Food Network and came across Chef Anne Burrell demonstrating how easy it is to make your own focaccia at home. Intrigued, I gave it a shot. 

Wow was it good. Light an airy, yet slightly chewy at the same time, this focaccia has a wonderful texture accompanying an absolutely incredible flavor; it easily rivals anything you would buy at a bakery. Pair it with your favorite soup, slice it in half for a wonderful sandwich, or simply dip it in a combination of olive oil and parmesan cheese for a delightful appetizer or tasty snack; the options are endless and each one is incredible. So stop what you're doing, and go make this recipe. You won't be sorry!

Paula's Notes: 

• I love rosemary and sea salt sprinkled across my focaccia, though it is also delicious with a generous dusting of Parmesan cheese. If you opt for this route, be sure to add the Parmesan with about 10 minutes left of cook time; this will prevent the cheese from burning. Also, of you use Parmesan, do not use the sea salt, as the Parmesan is already very salty.
• This dough can be prepared in a stand mixer, by hand, or in a bread machine, which is my preferred method. You will find instructions for the bread machine method below, as well as a link to the original recipe, which provides instructions for making it by hand.

Fresh Tomato and Tortellini Pasta

As you are likely well aware, at least if you live in the United States, this summer has been HOT. Every night on the news the weatherman presents the entire country colored in the scorching hues of orange and red with words like sizzling and steamy written across the states. What's more, just when you think you might get a breath of relief, it gets hotter and even more humid. While this weather is wonderful for pool goers, beach lovers, and every other water fanatic in your life, it makes turning on the oven and spending long hours in the kitchen rather unappealing.

Well today I have a solution. In a mere 15 minutes and one pot of boiling water, you will have a refreshing, light and flavorful pasta dish that is over-the-top delicious. Juicy tomatoes, creamy mozzarella, fresh basil and a splash of red wine vinegar, this no-cook sauce is the perfect topper for your favorite tortellini. Serve it alongside a fresh green salad with some crusty bread to sop up the juices, and you're eating well while staying cool. Enjoy!

How are you staying cool this summer? Let me know below!

Paula's Notes: If your tomatoes are particularly juicy, you may end up with a lot of juice in your sauce. You can either combine your tortellini and sauce in your pasta pot, and allow it to simmer a few minutes so the juices evaporate slightly, or simply serve your dish with some fresh bread and soak up the flavorful juices that way - either way is great.

Hearty Vegetable Quesadillas

Let's be honest, who doesn't love quesadillas? Warm tortillas with gooey melted cheese, how can you go wrong? What's more, there are so many different ways to spruce up this classic appetizer that you are bound to please even the pickiest of pallets. Yep, quesadillas are awesome.

Speaking of variations, I am excited to share with you one of my favorite versions of this tasty appetizer, which uses up a variety of farmer's market finds to create a delicious and hearty vegetable quesadilla. What is particularly great about this recipe, is that it not only adds a new twist to the usual chicken or beef quesadillas, but it also uses up your bounty of summer veggies in a flavorful, fun and healthy way. With sautéed zucchini, yellow squash, mushrooms, red bell peppers, vidalia onions and a wonderful hint of garlic, these quesadillas are absolutely packed with flavor and make a wonderful appetizer or light and easy supper. Enjoy!

Paula's Notes: 

• Don't have all of these vegetables on hand? Don't fret! This recipe is incredibly versatile, just use equal measurements of what you have!
• When chopping your vegetables, try and keep them similar in size to ensure an even cooking time. 

Tomato Tartlets

It's mid summer, do you have a bounty of tomatoes overtaking your countertop?  Me too. I love that "problem." Upon brainstorming how to use up some of those big juicy tomatoes, I decided to make a bite sized version of one of my favorite appetizers, the tomato tart. It was absolutely delicious, but before I tell you the recipe, let me first share with you a little story.

After preparing my tomato tartlet filling last night, I generously filled each mini fillo shell and stuck the tasty bites in the oven. While they baked I set up my picture station for the photos, and eight minutes later I could smell the delicious aroma wafting out of the oven. I pulled out the little appetizers and plated them up.

After sneaking one tart, and savoring the deliciously fresh and juicy bite, I started my pictures. This is when the story develops. 

As you may note in this (rather blurry) photo, there is a strange black and white blob hiding underneath the glass. Rascal, my cat.

I wasn't concerned, Rascal often likes to make an appearance in at least one shot each recipe.

I should have known better. 

I managed to take one more picture before Rascal lived up to his name, jumped up on the table and knocked the platter to the ground. Tomatoes, tarts, cheese, basil, EVERYWHERE. 

I'm warning you, do not be fooled by this adorable face... He uses it as a sort of super power, which gains your trust with cuteness, in order to try some of your food. Honestly, he somehow manages to sneak a taste with nearly every meal I prepare... I don't know how he does it, his powers are clearly very advanced. Perhaps if you have a pet, you know exactly what I'm talking about. 

Well, one lone tart survived, landing miraculously upright on the plate. At least I got to enjoy two. Rascal got the rest. That darn cat, good thing he's so ridiculously cute :-)

Do you have any sneaky pet stories? Let me know below!

Italian Pasta Salad

A few posts ago I wrote about my go-to potato salad, and today I want to share with you my favorite simple pasta salad. Lets face it, everyone needs these two picnic staples in their recipe box, and these are mine.

Inspired by a pasta salad that Ryan grew up eating, this quick and easy side dish is light and colorful with a zesty twist from Italian dressing and Parmesan cheese. Yum!

This recipe, like many pasta salads, calls for sliced cherry tomatoes, but cutting each little tomato in half can take forever! Check out my short video below to learn how I slice my ALL of my cherry or grape tomatoes at once!

What's more, this recipe is incredibly versatile. Are you a veggie lover? Simply add more veggies or swap in your favorites! Looking for a little meat? Slice up some pepperoni or turkey pepperoni and throw it in! Want more cheesy flavor? Add in some fresh mozzarella cubes, it would be delish! Just be sure to adjust the dressing accordingly, if you add a lot more ingredients.

Here's a question: Does anyone use an actual recipe box anymore? I have a recipe book in which I write my favorite recipes, but not a physical box. Let me know below!

Paula's Notes: Be sure you use a good quality Italian dressing that you love, as this will play a big role in the flavor quality of your pasta. Enjoy!

Green Bean Sauté

I just love green beans, especially in the summer time when they are fresh from a local farmer's market and filled with incredible flavor. 

Perhaps you can relate, but the other day I went a little overboard at the farm stand and bought way too many green beans. "We can eat all this," I thought. Well, by day four of eating them either baked in a drizzle of olive oil or simply steamed, I decided that I needed a new method of preparation, and soon. 

Wanting to keep it simple, I decided to sauté these beautiful green beans with some cherry tomatoes that were on their last leg sitting on my counter, as well as a few mushrooms and garlic in a little olive oil. Let me tell you, it was delicious. With perfectly tender, crisp green beans, a subtle hint of garlic, juicy bursts of fresh tomato and that wonderful meatiness that only mushrooms provide, this dish is packed with flavor and makes a perfectly fresh side dish for any busy weeknight. Enjoy!

Is your garden overflowing with veggies? What are you growing? Let me know below!


Paula's Notes: Slicing cherry tomatoes can be a chore, check out my quick "how-to" video to learn how to cut all of the tomatoes at once!

Peanut Butter Cookies

Ah, peanut butter cookies, how delicious they are. Soft and chewy with that wonderful peanut butter flavor, these classic cookies never let me down. A perfect lunch box dessert, afternoon pick me up, or bed time snack, these simple little cookies are sure to please any peanut butter lover in your life. Enjoy!

Paula's Notes: 

• Do you like a little crunch in your cookies? Try adding 1/2-1 cup chopped peanuts to your batter OR substitute crunchy peanut butter.
• The bake time mentioned below provides a chewy cookie, if you prefer a crispy cookie, add a few more minutes.
• For an extra sparkle on your cookies, try rolling the dough balls in granulated sugar before flattening and baking.

Classic Potato Salad

I am always amazed at how many different ways there are to make a potato salad; mayonnaise based, mixed with oil and vinegar, tossed with various dressings, the options are really endless. I must admit, however, that despite these many variations, I always return to a good old classic potato salad.

In fact, I believe that everyone needs a reliable potato salad up their sleeve, so today I am sharing with you mine. Filled with potatoes, celery, and diced hard boiled eggs, this salad is a true crowd pleaser. Give it a try with your next backyard barbecue or as an easy side dish for a quick sandwich night, you'll love it! 

What's your favorite way to eat potato salad? Let me know below!

Paula's Notes: While classic potato salad is notorious for being fat laden and highly caloric, the main culprit behind this is the mayonnaise. In my recipe I like to use a combination of light Miracle Whip and mayonnaise, which provides a creamy, delicious dressing without compromising the flavor. I would not recommend using fat free varieties, however, as this is when you may notice a change in the taste.

Panera's Strawberry Poppyseed Salad - Copycat Recipe

Reason number 247,628 why I love summer? Panera's Strawberry Poppyseed Salad. It is hands down my favorite salad, and I look forward to Panera bringing it back each summer. With juicy slices of chicken, crunchy bites of pecans, and a sweet explosion of fresh summertime fruit, this salad is amazing.

I recently concluded that despite my love of this salad, however, it is probably best to avoid solely keeping Panera in business, and made my own version instead; I must say, it's a pretty close comparison! 

I kept the same fresh flavors throughout the recipe, but I substituted baby spinach for the traditional romaine lettuce, just to incorporate some extra vitamins and nutrients. You can either make your own poppyseed dressing (recipe below), or find a favorite at your local grocery store (there are some really tasty options out there). However you decide to dress it, this salad provides a light, refreshing, and satisfying meal that is perfect for lunch or dinner. Enjoy!

Have you ever had the Strawberry Poppyseed Salad from Panera? Let me know below!

Panera's Strawberry Poppyseed Salad

Serves 1

Ingredients:
Salad

• 3 cups baby spinach 
• You may also use romaine
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup pineapple chunks (in juice) - drained
• 1/2 cup mandarin oranges - drained
• 1/4 cup pecans or slivered almonds
• 3 ounces grilled chicken breast - sliced
• If you are looking to save time, there are many pre-grilled refrigerated chicken options, which you can find near the lunch meat. The brands that come to mind are Oscar Meyer and Perdue.
• Poppyseed Dressing - to taste (about 2-4 tablespoons)
• Homemade (recipe follows) or Store-bought

Strawberry Poppyseed Dressing

Inspired from Food.com

• 1/4 cup light Miracle Whip
• You can also use light mayo, but I would increase the sugar a little bit
• 2 tbls. milk
• 1 tbls. sugar or Splenda
• Add more or less depending on desired sweetness
• 1 tbls. apple cider vinegar
• 2 tsp. poppy seeds

Directions

1. Toss together salad ingredients in a large bowl.
2. In a separate bowl, whisk together dressing ingredients.
3. Drizzle desired amount of dressing over the salad and toss to coat evenly.
• Refrigerate remaining dressing for future use.
4. Enjoy!

Creamy Fruit Dip

Summer time, to me, screams fresh fruit, and (if you couldn't tell from my fruit filled posts recently) I love every minute of it. Well today I have yet another way to enjoy this sweet treat of summer, and that's in a wonderfully easy, smooth and creamy fruit dip. YUM!

Admittedly, I am not breaking any new culinary grounds with this post. In fact, I am willing to bet that you have had this dip before. Perhaps it was when you were younger at a summer block party, or maybe it was on a fruit tray at the last shower you attended. For me it was the former. I can remember gobbling it up at our summer cul-de-sac parties as a child; it was always my favorite treat.

Until recently, however, I never knew what went into this incredible dip, and I often resorted to the store bought stuff, which is simply not the same. The other day, this problem was solved. Paging through an old church cookbook from decades ago, I came upon a recipe for fruit dip. Sweet, creamy, smooth and all around delicious, this wasn't just any fruit dip, this was the fruit dip of my childhood. I was ecstatic. The best part, however, is how easy it is to prepare! In less than five minutes, and using only three ingredients, you have a perfect fruit dip that is sure to please even the pickiest of eaters. 

Do you remember this fruit dip from your childhood? Let me know below!

Paula's Notes: I used regular cream cheese in this recipe and put in two drops of red food coloring to give it a pretty pink hue, as that is how I remember it as a child. However, you could also use strawberry cream cheese for a fruity twist, which would be equally as delicious.

Also, to lessen the incredible stickiness of the marshmallow fluff when getting it out of the jar, simply spray a rubber spatula with cooking spray, and scoop to out!

Spinach Pesto

I was craving pesto the other day, as I often do during the warm summer months, but I didn't have any fresh basil on hand. This is often a problem when basil is the primary ingredient... While normally I would turn to something else for dinner, I couldn't get the craving out of my head, so I started searching through my refrigerator for what I had on hand.

Admittedly, it was pretty slim pickings. I did, however, have a bag of spinach; it's leafy, it's green...this could work!

Using my favorite pesto recipe from Giada's Everyday Pasta as inspiration, I started swapping and mixing ingredients and working with what I had. The result was a combination of baby spinach, toasted walnuts, lemon juice and fresh parmesan, and it was wonderful!  

A new twist on your traditional pesto, this spinach version not only offers incredible flavor, but it is also very affordable. Bonus! In fact, I feel that unless you grow the basil yourself, preparing your own pesto can get rather expensive, especially with those pricey pine nuts. When you use spinach and walnuts, however, the price drops significantly while the flavor remains deliciously fresh.  Mix it in with  pasta, pour it over grilled meat, schmear it on a sandwich or dab it on your pizza; whatever way you eat this pesto, I know you will enjoy it!

What is your favorite way to eat pesto? Let me know below!

Paula's Notes: *I use about 1/3 cup of extra virgin olive oil in this recipe. If you prefer a thinner or thicker pesto sauce, simply adjust the oil accordingly. *Also, I like to freeze my leftover pesto in ice cube trays, and then transfer them to a freezer bag. This way when you have a pesto craving, simply take out a few cubes and you're all set!

Blueberry Crisp

Are blueberries in abundance where you live right now? They are everywhere here in New England. Every grocery store has a special on them, and because I just love these juicy little berries, I cannot resist buying pint after pint. This leads, of course, to an abundance of blueberries not only in the grocery stores, but in my refrigerator as well.

So what do I do with all of this delicious fruit? (Let's face it, there are only so many smoothies one can drink :o)) I immediately thought of making blueberry muffins, however, I had just made some banana muffins the other day, and decided we did not need 24 muffins sitting around the house; that's just asking for trouble.  Thinking a little outside the box, I decided to use my favorite fall recipe for apple crisp, and transform it into a summer treat, instead. Yep, blueberry crisp. It. Was. Awesome.

A sprinkling of sugar adds the perfect sweetness to your berry filling, while a bit of cornstarch thickens it just enough.  Then, of course, you have the classic brown sugar and oat topping, which provides a wonderful crunch atop the warm blueberry filling. If it suits your fancy, top your serving with a scoop of vanilla ice cream, or a dollop of whipped cream, and indulge in this perfect, easy, summer dessert. 


What is your favorite way to eat blueberries? Let me know below!


Paula's Notes: You can make this recipe in one 8x8 pan, or in 6 7-8 oz ramekins for individualized desserts.

Chicken Salad

Chicken salad is one of my favorite hearty lunches or refreshing light dinners. Served over a bed of lettuce, wrapped up tight in a tasty tortilla, or sandwiched between two thick slices of bread, chicken salad is a wonderful, versatile dish that you can easily alter to suit your own tastes.

In fact, while my original recipe includes juicy grilled chicken, slivered almonds, sweet crisp apples and crunchy slices of celery, it is also very versatile.  Don't have any apples? Try subbing in some raisins, dried cranberries or dried cherries. No almonds? Try toasted pecans or walnuts. Have some Greek yogurt on hand? Try subbing that for part of the mayonnaise for a lighter tangy twist. The options are endless.

Now Ryan and I prefer our chicken salad on the sweeter side, so I often use half Miracle Whip half mayo for our salad dressing. However, if you prefer a more savory chicken salad, feel free to use regular mayonnaise or a combo of mayo and sour cream/Greek yogurt, both of which work well in this recipe. 

What is your favorite way to eat chicken salad? Let me know below!

Wild Rice and Carrots

If you're anything like me, when you think of wild rice, your mind goes immediately to soup, and if you're a Minnesotan, perhaps a creamy wild rice hot dish. I would wager to guess, however, that after listing these two more traditional roles, ideas start to run short. They do for me, anyway.

This is really a shame, as wild rice has such an incredible nutty flavor, and a wonderful chewy texture that adds such a delicious twist to any standard rice dish. In fact, I think I need to start incorporating this hearty grain in many more dishes, and soon. Why? Because it's awesome!

I was paging through my Cooking Light magazine the other day and I came upon a recipe for Wild Rice and Carrots. It sounded like the perfect simple side to my Oven Crispy Chicken (recipe forthcoming) so I decided to give it a try. 

As usual, Cooking Light pulled through, and the results were wonderful. The dish was ready in less than 10 minutes, the flavor was light and refreshing, and the sweet carrots provided a wonderful balance to the chewy, nutty wild rice. If you have a few minutes to spare while your entree is in the oven or on the grill, throw together this tasty side, you won't be sorry!

Do you have a favorite wild rice recipe? Let me know below!

Paula's Note: this recipe calls for an 8.5 oz package of precooked wild rice. I found this at Target (their Anchor Farms brand) near all of the other grains. This made prep ridiculously easy, since the rice was already prepared. However, you could easily prep about 2 cups of cooked wild rice yourself and yield the same delicious results. Enjoy!

Two Vanilla Cupcakes - Plain and Simple

It's my younger sister's birthday today, and this post is in honor of her. Happy Birthday Abby!

When we were little, Abby and I were inseparable. From playing dress up to making leaf houses, to throwing all of the couch cushions on the ground and playing "can't touch the ground" for hours, Abby and I always had the best of times. She was my entertaining car companion on endlessly long road trips, and my car pool buddy to high school as we jammed out every morning to Jason Mraz.

I cannot explain how lucky I am to have Abby as my sister. Her caring, thoughtful nature and incredible talent in everything she puts her mind to is inspiring. She is a dedicated hard worker, who also knows how to have a great time; Abby has mastered that perfect balance in life of work and play, a talent for which I strive to achieve every day. I admire her so much. 

To celebrate Abby's birthday here in Boston, I decided to make these two cute little cupcakes just for her. (I wish we could share them together Abby, but consider this an IOU for when we are next home together :-))

Wait a minute, did I just say TWO cupcakes? Don't normal recipes make 12 or even 24 cupcakes? Yep, you're right, they do. But not this one! I stumbled upon this simple two cupcake recipe at a couple different tasty food blogs the other night, first at My Fair Baking, and then at How Sweet It Is, and I was immediately sold. I had to try them. 

Let's face it, sometimes you're craving a cupcake, but you simply don't want to make 24. Who can eat 24 cupcakes?? OR, perhaps you don't want to make a mess dirtying a million different bowls... this is also a very legitimate reason. Well, today I have the answer.  This recipe makes two delightful vanilla cupcakes in about 20 minutes... including the cooking time! You only dirty ONE bowl, and the results are delicious. Vanilla-y, moist, and perfectly sweet, these cupcakes are sure to silence your sweet craving.

Now, I would certainly NOT suggest waiting for a special occasion to make these cupcakes.  After all, the recipe only makes TWO! In fact, I would recommend going to your kitchen, preheating your oven, and making them right now. Share one with someone you love, and enjoy. You wont be disappointed!

What is your favorite birthday treat? Let me know below!