Category Archives: Cook

by | July 11, 2011 · 8:03 am

Mango, Corn & Black Bean Salsa

Every summer when the produce gets really ripe I crave this super addictive, colorful salsa – a recipe I picked up from my friend Colleen back in the day and tweaked to my liking. There are lots of variations of corn salsa out there (like Anne’s!) but I like to load mine with pretty much every salsa ingredient under the sun to get a mix of crunchy and soft, sweet and savory with a little spice to kick it up.  Definitely buy thick tortilla chips to serve with it so that you can pile all the goods onto your chip without it breaking!
Mango Corn Black Bean Salsa
Mango, Corn & Black Bean Salsa
1 C or 1 can drained sweet corn
1 can black beans, washed & drained
2 lg avocado, diced
2 med tomatoes, diced and seeded
1 sm red pepper, diced and seeded
3 green onions, chopped
1 sm mango, diced
handful cilantro, chopped
1/3 C olive oil
1/4 C lime juice
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp cumin
1/8 – 1/4 tsp cayenne

In a large bowl, combine black beans and corn. Chop tomatoes, red pepper, mango, avocado and green onions and add to bowl, mixing to combine. In a small bowl or measuring cup, whisk together olive oil, lime juice, garlic, cumin, cayenne, salt and sugar. Chop cilantro and whisk into dressing. Pour dressing evenly over vegetables and mix lightly to coat. Serve with tortilla chips as a salsa or just as a side salad.
Mango Black Bean Salad

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by | July 6, 2011 · 8:29 am

Potato and Bacon Pizza with Garlic Cream Sauce

It is no secret that I love to experiment with pizza.  I can’t get enough of trying different flavor combinations and changing them up until I find just the right one.  I made this pizza last week and my husband declared it the best pizza I have ever made.  And I must admit, it was pretty good.  It seems strange at first to put potato on a pizza, but the flavor was out of this world.


Potato and Bacon Pizza with Garlic Cream Sauce

Enough pizza dough for one large pizza or 1 pre-baked crust, such as Boboli.
3/4 cup homemade garlic cream sauce or jarred Alfredo sauce
1 large potato peeled and very thinly sliced
4 slices of bacon, cooked and crumbled
2-4 cups shredded mozzarella cheese

In a large skilled, heat 2 tablespoons olive oil over medium heat and cook sliced potatoes for about 10-15 minutes or until they are cooked through.  Removed from heat and set aside.

Roll out your pizza dough and spread on a thin layer of garlic cream sauce.  Add a layer of cheese, followed by the cooked potatoes.  Layer on another thin layer of cheese and bake your pizza according to the directions on your pizza dough.

Remove the pizza and sprinkle with the cooked and crumbled bacon.

Slice, eat and enjoy!

Check out my other favorite, goat cheese, apple and pine nut pizza.

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by | July 5, 2011 · 7:49 am

Lemon Lavender Cupcakes

I’ve had several requests lately for the Lemon Lavender Cupcakes that I made for my sister’s recent lovebirds themed bridal shower. So today, by popular demand, I’m sharing the recipe! The cupcakes have layers of subtle, fresh flavors that work perfectly for a shower or party.  Enjoy!
lemon lavender cupcakes

Lemon Lavender Cupcakes
Lemon Cupcakes
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 C butter
2 C sugar
1 tsp vanilla
4 eggs
1 1/2 Tbsp fresh lemon zest (1 lg lemon)
2/3 C fresh squeezed lemon juice (3-5 lemons)
1/3 C half and half

Preheat oven to 350. Combine flours in a small bowl and set aside. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time and beat in vanilla and lemon zest. Juice lemons. Begin with the flours and alternately add one-third of the flours and half of the lemon juice beating well after each addition. Add final third of flour and beat well. Beat in half and half. Spoon mixture into lined muffin pans, filling each cup 3/4 full. Bake for 20-22 minutes for large cupcakes or 15-17 minutes for standard cupcakes. Let cool completely.

Lavender Frosting
8 oz reduced fat cream cheese (room temp!)
4 Tbsp butter (room temp!)
3+ C powdered sugar
1/2 tsp vanilla
1 Tbsp half and half
2-3 Tbsp flour (if needed)
3-4 Tbsp Lavender Simple Syrup

Lavender Simple Syrup
1 Tbsp dried lavender flowers
1/4 C sugar
1/2 C water

In a small sauce pan, combine sugar and water and bring to a simmer until sugar is dissolved. Add lavender and simmer on low heat for 3 minutes. Strain liquid into a small bowl to remove lavender and let cool completely.

In a large bowl, beat together butter and cream cheese until well combined. Beat in vanilla and 2 Tbsp simple syrup. Beat in powdered sugar, one cup at a time until mixture is moderately sweet. Add 1-2 more Tbsp simple syrup. Beat in additional powdered sugar if mixture is not sweet enough or half and half to get a creamier consistency. To thicken, add more powdered sugar or a few Tbsp flour and beat well. Lavender flavor will be subtle. Frost cupcakes and sprinkle with dried lavender flowers.
lemon lavender cupcake

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by | July 1, 2011 · 7:46 am

{4th of July} Fresh Strawberry Margaritas

When it comes to celebrating the 4th of July, a frosty adult beverage is a must. Nothing says land of the free and home of the brave like this fresh strawberry “ame-rita.” My family and I recently went strawberry picking at Polzin Farm in Cedarburg. We got a bit over zealous and found ourselves with over nine pounds of strawberries when it was all said and done. These strawberries don’t even resemble what you buy in the grocery store. They are bright red and bursting with juices.

Make this strawberry margarita for your BBQ or parade watching this weekend. With a little festive garnish, you re-create this Mexican treat into an old American favorite.

Fresh Strawberry Margarita

3 cups fresh strawberries, hulled and halved
1/2 C. tequila
1/4 C. sugar
juice of 2 limes
approx. 10 ice cubes
5-6 mint leaves, chopped (optional)
Fresh strawberries and blueberries for garnish

In a blender, puree strawberries, tequila, lime juice and sugar until smooth. Add ice and blend. Mix in mint. Pour and serve.

Looking for other goodies to cook up for your 4th of July BBQ? Try some of these HAP favorites!

Wishing you a safe and wonderful holiday weekend! What are you eating this 4th of July?

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by | June 29, 2011 · 8:53 am

Cream Cheese Frosting

This cream cheese frosting recipe is probably my number one requested recipe.  It blends a traditional butter cream frosting with a cream cheese frosting to create an icing that is rich and creamy but not overly surgery.  It tastes good on just about anything, but I especially love it on simple vanilla cake.


Cream Cheese Frosting

1 8oz brick of cream cheese, softened

1 cup (2 sticks) butter, softened

4-6 cups powdered sugar

1 tsp vanilla

2-3 Tbsp milk

Start by blending the softened butter and cream cheese until smooth.  Add a few cups of powdered sugar one at a time and blend after each addition.  Add the vanilla and the milk and blend again.  Finally, add the rest of the powdered sugar, a little at a time, until you reach the consistency that you desire.

Don’t forget to taste as you go in order to get the right amount of sweetness for your liking!

 

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by | June 27, 2011 · 7:49 am

Iced Tea Mojitos

After an exhausting weekend filled with nursery painting, basement renovations and yard work, all I really wanted was a mojito. Or a cold beer. *sigh* Oh, the woes of pregnancy.

Thankfully I was introduced to iced tea mojitos, or faux-jitos if you will, while on vacation in Florida a few months ago and have been recreating them ever since. At first I was a little suspect of the flavor combo but it’s a solid substitute for the real thing and a refreshing alternative to the ultra sweet, non-alcoholic cocktail options that you’re usually offered if you’re pregnant or don’t drink. I plan on keeping them in my summer beverage lineup long after the baby arrives!
iced tea mojito

Non-Alcoholic Iced Tea Mojito
handful fresh mint leaves
1 lime, sliced into 4 quarters
1 Tbsp lime juice (or juice from 1/4 of a lime)
3 tsp sugar
5-6 ice cubes
5 oz unsweetened iced tea
2 oz seltzer water

Add mint leaves, sugar and lime juice to a pint glass. Use a muddler to muddle the ingredients together until mint leaves are mashed and sugar dissolves. Add ice cubes. Pour iced tea over iced cubes. Squeeze in juice from two more lime quarters and toss quarters into the glass. Add seltzer. Mix well with a stir stick or spoon. Garnish with extra mint leaves and remaining lime quarter.

NOTE: You could make them alcoholic by substituting 2 oz of white rum for 1 oz of seltzer and 1 oz of iced tea.

non-alcoholic mojito

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by | June 22, 2011 · 8:57 am

{Haute Pie} Classic Blueberry Pie

This blueberry pie recipe was passed down from my grandmother.  It is such a simple, basic recipe that creates the most delicious pie.  I make it every year when blueberries are in season and it is always gone within days at my house.  Many people believe that making a pie is so complicated, but this recipe proves that it really is simple as…well…pie!

Blueberry pie

4 cups fresh blueberries
1-2 tsp freshly squeezed lemon juice
1 cup sugar
5-6 Tbsp flour
top and bottom pie crust – either store bought or homemade

Wash your blueberries and lay them out to dry.  You want them to be dry before you start your pie so you don’t add too much unnecessary moisture.

Place your blueberries in a large bowl and coat with lemon juice.  In a small bowl, mix the sugar and flour.  Pour the flour mixture over the blueberries and gently mix, being careful not to mash up any blueberries.  (For the best results, let the blueberries sit like this for about an hour to give the sugar some time to work its magic)

Preheat oven to 425.  Place bottom crust in a pie plate, add blueberry mixture and cover with top crust.  Crimp the edges and cut slits to vent.

Cook the pie for 25-35 minutes or until the crust is golden brown and the blueberries are bubbling.

Let cool slightly before cutting.  Serve with vanilla ice cream or homemade whipped cream.

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by | June 17, 2011 · 8:21 am

Father’s Day Cookout: Jalapeno Cheddar Burgers

It’s that time of year again! A day to celebrate dad. And what better way to warm your dad’s heart than through his tummy. Spice up your traditional Father’s Day BBQ with these easy jalapeno cheddar burgers topped with chipolte smashed sweet potatoes. A twist on the traditional burger and a bit healthier with sweet potatoes for that smooth topping texture. If you really want to make your man happy, add a slice or two of crispy bacon to the top.

Jalapeno Cheddar Burgers w/ Chipolte Smashed Sweet Potatoes

1 1/2 – 2 lbs ground chuck
1 jalapeno, diced (dice into fine pieces)
1/4 C shredded cheddar cheese
1 TBSP canola oil
3 sweet potatoes, peeled and cut into chunks
1 TBSP milk
1 TBSP butter
1 tsp chipolte powder
salt and pepper to taste

In mixing bowl, mix ground chuck, jalapenos and cheddar cheese. Separate into 4-5 burgers. Press down into patties. Place a thumbprint into the top of each patty. Sprinkle with salt and pepper. Brush lightly with canola oil. Preheat grill.

In a medium saucepan, boil sweet potatoes, approximately 15 minutes. Drain potatoes. Add milk, butter, salt, pepper (to taste) and chipolte powder and mash. Set aside and keep warm.

Grill burgers on high heat 4 minutes on the first side, 4-6 minutes on the second side. Flip only once.

Place burgers on bun, top with a heaping spoonful of smashed sweet potatoes.

Wishing all the dads out there a very special day!

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by | June 15, 2011 · 8:22 am

Cheesecake filled Strawberries

With strawberry season right around the corner, I have been searching for some new strawberry recipes.  I came across this one from the Our Best Bites cookbook and decided to make them for a summer cookout this past weekend.  The recipe was simple and just a little bit fussy, but everyone at the party raved about these strawberries.  This recipe is definitely a keeper!

Cheesecake filled strawberries

2 pints of medium to large strawberries
1 8oz brick of cream cheese
3/4 cup powdered sugar
1 tsp almond extract
Wash and dry your strawberries.

Mixed the softened cream cheese with the powdered sugar and almond extract.  Set aside.

Using a knife, slice the strawberry about 3/4 of the way down from tip to stem, being careful not to cut the strawberry in half.  Then, slice the strawberry the other direction, so you have made at “X’.

Fill a pastry bag with the filling and, using the star tip, fill each strawberry with the cream cheese mixture.

These can also be drizzled with chocolate or even half filled and then chocolate dipped, like Stef’s mother-in-law suggested!   Next time I will most definitely add some chocolate.

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by | June 10, 2011 · 10:44 am

Salame Tasting Party & Antipasta Chopped Salad

When I used to think of salame, I would think of the old lunch meat on soggy white bread. My mind was recently transformed.

It was our pleasure to have the opportunity to receive an abundance of salame to create our own salame tasting party. I gathered a few of my closest friends and had them all taste from a wonderful plateful of Columbus Salame in a variety of flavors. While some varieties were liked more than others, all were devoured within an hour. Paired with a Bellavitano espresso cheese, french bread and black pepper crostinis, it made for a wonderful appetizer and great conversation.

We tasted six different varieties including: Hot Soppreseta, Salame Secchi, Salame Toscano, Italian Dry Salame, Peppered Salame and Herb Salame. The Herb Salame won the overall best tasting voting and kept everyone coming back for more. The rind has a wonderful oregano accent that enhances the flavor of the meat. The Salame Toscano is a perfect traditional tasting salame, which I used the leftovers for in my Antipasta Chopped Salad (see below). I thoroughly enjoyed all of them. Who doesn’t enjoyed some good cured meat!

Salame is great on its own and with a good piece of bread, but it also works great in recipes from apps to main dishes. I made this Antipasta Chopped Salad for lunch with the Salame Toscano and loved this little taste of Italy!

Antipasta Chopped Salad

1 head Romaine lettuce, chopped
1 6 oz. jar marinated artichoke hearts, chopped (reserve marinade)
1 C chopped hard salame (like Columbus Salame Toscano)
1/2 C chopped roasted red peppers
1 small can black olives, chopped
1/4 C fresh grated Parmesan cheese
1/2 TBSP dried oregano
Pinch of crushed red pepper
salt and coarse ground black pepper to taste

Add all ingredients into large salad bowl and toss. Drizzle marinade from artichokes over the salad, toss until lightly dressed.

You will not need to add very much of the artichoke marinade because the oils from the other ingredients are pulled out in this salad. I would start with a tablespoon or less and go from there.

This salad is a perfect first course to a classic italian meal like spaghetti or lasagna. It is also wonderful on its own for lunch or a light dinner.

Ciao!

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