Scott's Gone + Seafood + Mojitos= Too Much Fun

This Saturday, Kate and Jess came over for Seafood and Mojitos.

Yum! Yum! Yum! Though I am not quite ready for a Mojito tonight

I will recreate the scallop dish now that Scott is home. . .

Summer Seafood Soup

Ingredients

Sea Scallops

Chopped Tomato

Basil

Garlic

Butter

Olive Oil

Lemon

Salt, pepper and lemon the scallops. Sautee Scallops with Garlic in Butter. At the same time, reduce tomatoes with olive oil and chopped basil. After scallops are brown then add the rest of mixture and remaining lemon juice. Serve with Crusty Bread and Salad!

Stacey Style Mohito

(Since I do not like rum, I make my mohitos with Vodka... A special thanks to Linda H for all the mint :))

Muddle mint in fresh juiced limes. Mix with equal parts vodka, simple syrup, tonic. Serve with a splash of champagne on top

*Warning- engaging in Mohito drinking might lead to dancing, crying and charades... Oh, and hangovers :)*

Karen's Hawaiian Bread

Oh my gosh.... Karen made amazing pinapple bread today for open house.

So yummy.



1 (8 ounce) can plus 1 (20 ounce) can crushed pineapple in own juice, divided
2 (8 ounce) packages cream chesses, softened
1/2 cup chopped almonds
4 cups all purpose flour
1.5 teaspoon baking soda
1 teaspoon salt
1.5 cups of flaked coconut
1.5 cups sugar
4 large eggs
4 tablespoon butter, melted

Pinapple Spread
and beat cream cheese until light and fluffy.
Stir in almonds and (drained) 8 ounce can pinapple

Bread
Sift flour , baking soda and salt in medium bowl
Combine remaining pinapple with juice, cocunut, sugar, eggs and butter in a large bowl nd mix well.
Stir flour mixture.

Spoon batter in prepared loaf pans. Bake until a toothpick inserted in the center of loaves come out clean, about 1 hour. Cool for 10 minutes and serve with pinapple spread

My New Favorite Recipe

Okay, so before Ellie on the Food Network endorsed canned salmon I was a little scared.

This recipe was so tasty and really easy. Would be great with that three bean asian salad I

made lastweek. With a rushed schedule and my new frugalness, I simply made a mixed greens

salad with edamame and topped with lime juice and EVOO. This was so good we ate it for two nights in a row.

Asian Salmon Cakes

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side. Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce
If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Yield: about 2/3 cup

I mean... WHO makes Cobbler when they hate it?

So yesterday, out of the blue, I decide to make cobbler. Not sure what it was. . . a southern domestic goddess channeling herself... a patriotic urge since we are a week out from 4th of July... a momentary lapse in sanity? Whatever it was, it took over. Using an Emeril recipe, I sent Scott to the the store for berries (which, by-the-way, he did willingly knowing my dislike for cobbler and having a slight dislike himself. . . what a good, patient and obediant man.) and I started the dough. An hour later we had the best cobbler I ever have had... and I still hate it. I mean, shouldn't desserts be decadent or cheesy? Guess I can add one more thing to my baking list.

Cobbler, anyone?

Simple Summer Salads

In the summer I like to keep it simple... salads and grilling are nightly staples.

So far this week I have made three very simple summer salads!

Watermelon, Feta and Cucumber Salad

What you see is what you get. Chop cukes, watermelon and crumble feta.
SERVE cold. Refreshing... sweet and salty.

Shrimp, Avocado Salad

Chopped red onion, shrimp, avocado, cilantro, tomatoe and mix
with juice of one lime, 1/2 cup shredded monteray jack, cumin, salt, drained black
beans and SERVE cold. Also think this would be good on a pita.

Asian Three Bean Salad

Got this one from Ellie on the Food Network. So refreshing and healthy.

1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt
Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

My Take on Dena's Cake = YUMMY!

On Mother's Day Dena, my sister-in-law and great baker, made an amazing coconut cake. I loved it probably more than any cake I have ever had (sorry, Mom). Recently, in preparation for a get-together for Sex and the City-- The Movie, I created my own version of this cake. INeedless to say, it was a hit. I am not sure what was better... the movie or the cake. Don't worry Kate, you will get more before your birthday... don't we need to celebrate something this month???

Crazy Coconut Cake

 

Ingredients

1 3/4 cups all-purpose flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed unsweetened shredded coconut
3/4 cup coconut milk
1 1/2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
1 1/3 cups sugar
2 large eggs
2 large egg whites

Filling

3/4 cup sugar
1 cup sour cream
4 ounces cream cheese, lowfat
1/2 cup flaked, sweetened coconut

Icing

3/4 cup powdered sugar
1 cup sour cream

8 ounces cream cheese, lowfat

1/4 cup flaked, sweetened coconut
1/4 cup toasted coconut

I baked in two cake pans and then split the cakes. Baked at 350 for a little
more time than box said. I then placed filling in between layers (see filling) and then
iced the cake, placing the remaining coconut on the cake. Allow to sit for 24 hours.

Lucious Lime... three slices later!

Well, good thing it is low fat :) Lastnight I googled "Lowfat Lime Dessert" after a
craving and found this recipe on a blog I had never visited...
Made with yogurt and half the eggs, sugar and fat in regular cheesecake, I found this
dessert refreshing and surprisingly rich. Three slices later (YIKES), I highly recommend it!

Low-Fat Key Lime Cheesecake 1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages reduced fat cream cheese
1/2 cup Slenda

1/2 tablespoons all-purpose flour
2 1/2 tablespoons lime or lemon juice- I used juice of 2 limes
1/2 cup egg substitute or 3 eggs
1 (8 ounce) container nonfat lime yogurt (or any flavor of your choice)

1. Preheat oven to 350 degrees.
2. In a large bowl, beat cream cheese and sugar until smooth.
Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set.
Allow to cool. Refrigerate at least 4 hours before serving.