Palačinky - Czech Crepes

My mom used to make Palačinky, Czech crepes, for us when we were little. We would help by mixing all the ingredients in a bowl and my mom would fry the crepes, impressing us with her flipping skills. Then we would take turns spreading the jam and rolling the Palačinky. We enjoyed these both warm and cold the next day.

 

2 eggs

3 Tbsp sugar
2 cups milk
2 cups flour
Pinch of salt
Oil (for frying)

Your favorite jam

Powder sugar

In a medium bowl, combine eggs, sugar, milk, flour and salt. Over medium high heat, add 1 tsp oil and spread over frying pan. Pour a thin layer of batter and spread over pan by tilting and rotating pan. Crepes should be very thin, almost transparent. Fry on both sides until golden brown. Spread with jam, roll up and keep warm until served. Dust with powder sugar before eating.

Ice Cream Cake

 

1 pound cake, cut into thirds

8 oz chocolate ice cream, soften

8 oz strawberry ice cream, soften

Cool Whip, or whipped topping, defrosted

Strawberries, sliced

 

Place bottom layer of cake on a long plate. Spread layer of chocolate ice cream. Top with middle layer of cake. Spread with strawberry ice cream. Frost cake with whipped topping. Decorate edges and top with strawberry slices. Place cake back in freezer until it hardens. 

 

Enjoy! 

 

Grilled Mahi Mahi over Coconut Lime Cilantro Rice with Mango Avocado Salsa

It was raining on this Cinco de Mayo so we decided to add a little sunshine to our meal with this tropical dish.
 

Coconut Lime Cilantro Rice:

3/4 cup white long grained basmati rice
1 1/2 cups coconut water or juice
1 tsp extra virgin olive oil (EVOO)
1 tsp salt
1 Tbsp minced cilantro
1 green onion sprig, minced
Zest and juice from 1 small lime

Grilled Mahi Mahi:

2-8 oz Mahi Mahi filets
Chile con Limon (Chili with Lemon) seasoning

Mango Avocado Salsa:

½ mango, diced
1 small avocado, diced
1 green onion sprig, diced
1 small jalapeno, seeded and minced
½ Tbsp minced cilantro
Juice from 1 small lime
Salt to taste

Start with the rice, by adding rice, coconut water, EVOO and salt to a rice cooker. Once rice is cooked, stir in cilantro, green onions, lime zest and juice. Set aside until ready to serve.

Season Mahi Mahi filets with seasoning and grill each side over medium high heat for about 8 minutes per side, or until it easily flakes.

In a small bowl, mix all the ingredients for the salsa. Season with salt to taste.

Serve grilled fish over a bed of rice and top with mango avocado salsa.

 

Key Lime Bars

When life gives you limes....make key lime bars!

 

Crust:
1 1/4 cups of cinnamon graham crackers crumbs (pulse in food processor)
3 Tbsp packed brown sugar
pinch salt
4 Tbsp melted butter (allow to cool slightly)

½ cup pecan pieces (add to crust after baked)

Filling:
2 oz cream cheese, room temperature
1 Tbsp grated lime zest
1 (14oz) can sweetened condensed milk
1 large egg yolk
1/2 cup juice

Garnish:
3/4 cup shredded coconut, toasted until golden brown

Preheat oven to 325 degrees. Line an 8” square baking pan with aluminum foil. Spray foil with non-stick cooking spray.

To make crust, in a food processor, pulse cinnamon graham crackers into crumbs. Add brown sugar and salt; pulse to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack. Evenly sprinkle crust with pecan pieces. Do not turn off oven while making filling.

To make filling, in a medium bowl, combine cream cheese, zest and salt until thoroughly combined. Whisk in condensed milk until no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated.

Pour filling into crust, over pecans; spread to corners and smooth surface with spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack, about 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled at least 2 hours.

Cut bars into squares and sprinkle with toasted coconut. Refrigerate leftovers.

Light-As-A-Cloud Lemon Mousse

My little Meyer lemon tree is full of fruit, which means it's time to get creative on what to do with all of those lemons! We found a great dessert recipe in my new cookbook, At Blanchard's Table. It was the perfect compliment to the Caribbean Coconut Chicken with Lime dish, which was also inspired by the cookbook.

 

Serves 4-6

1 cup sugar
3/4 cup freshly squeezed lemon juice
6 large egg yolks
2 large eggs
1 Tbsp freshly grated lemon zest
1 1/2 cup heavy cream
toasted coconut shreds or extra lemon zest, as garnish (optional)

In the top of a double broiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs, and lemon peel. Cook, whisking constantly, until a thermometer reads 160 degrees. Transfer to a bowl, cover with plastic wrap, and chill.

 

When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold a quarter of the whipped cream into the lemon mixture to blend, and then fold in the remaining cream.Chill in a large serving bowl, or spoon into individual glasses or bowls.

 

Garnish with toasted coconut and/or fresh lemon zest.

Blueberry Bread Pudding

I found that people typically really like bread pudding or won’t touch the stuff. I usually fall into the latter category, but decided to give it another shot. Recently, I made a big brunch for some friends and since I’m not a huge breakfast or sweets person, I wasn’t sure what to make for “dessert”. I thought about pancakes and French toast, but decided it was too much work and couldn’t really prepare beforehand.

I settled on the bread pudding because it was easy. I could make it the night before and finish baking it right before everyone arrived. Even my friend who said she didn’t like bread pudding, ended up going home with the recipe. This dish was devoured by the end of the day! I’m looking forward to making it again around Christmas when family is in town.

 

Crispy on top and warm in the middle.

 

 

10-12 servings

3 eggs
3 cups heavy whipping cream
2 cups sugar
3 tsp vanilla extract
1 tsp cinnamon
Zest from one lemon
2 cup frozen blueberries
1 cup fresh blueberries
1 loaf (1 lb) French bread, cut into 1-inch cubes

In a large bowl, combine the eggs, cream, sugar, vanilla, cinnamon and lemon zest. Stir in frozen blueberries. Stir in bread cubes; let stand for 15 minutes or until bread is softened. I made mine the night before and then baked it the next day.

Transfer to a greased 13” x 9” baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Top with fresh blueberries and serve with fresh whipped cream or maple syrup.
 

Homemade Granola with Nuts and Dried Fruit


When my parents come to visit, it means we’re going to cook and eat…A LOT. Among the many things we cooked that week, we made a batch of homemade granola with toasted nuts and dried fruit. For breakfast every morning, my husband and I eat yogurt topped with fresh fruit and granola, so it was nice to create a batch of granola with the combination of flavors that we love. 


Mom & Larry making granola.



Whisk syrup, brown sugar, vanilla, salt and oil.

Fold in oats until coated.

Spread mixture onto a parchment lined baking sheet.

Press down until mixture is compact and then it is ready to bake.

Serve over yogurt and fresh fruit.

1/3 cup maple syrup or agave nectar

1/3 cup brown sugar

4 tsp vanilla extract

½ tsp salt
½ cup vegetable oil
5 cups old-fashioned rolled oats
1 cup almonds, roughly chopped
½ cup pecans, roughly chopped
½ cup sunflower seeds
1 cup dried cranberries
1 cup dried cherries  

Adjust oven rack to upper-middle position. Preheat oven to 325 degrees. Line baking sheet with parchment paper.

In a large bowl, whisk syrup or nectar, brown sugar, vanilla and salt. Whisk in oil. Fold in oats and nuts until well coated.

Spread a thin layer of the mixture to the baking sheet. Press mixture down until compact. Bake for 30-35 minutes, until golden brown. Rotate rack half way through.

Remove from oven and let cool completely for about 1 hour. Break granola into desired pieces. Stir in dried fruit. Store into an airtight container.

Try these variations to create your perfect flavor combination:

·         Add dried apples
·         Add shredded coconut
·         Add 2 Tbsp orange zest
·         Add dried mango or pineapple for a tropical flare
·         Try a variety of nuts like hazelnuts or macadamias

Strawberry Pineapple Cake with Cream Cheese Frosting

A perfect summer time Birthday cake!

Cake:

1 package of white or vanilla cake mix
1-3 oz. package of strawberry gelatin
20 oz. can of crushed pineapple, undrained
Flour, for dusting

Frosting:

8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp vanilla

Strawberries, to decorate top of cake

2 oz. pecans pieces, to decorate sides of cake

In a large bowl, combine cake mix, gelatin and pineapple. Grease two 9”x9” dish and dust with flour. Bake according to directions on box.

Allow cake to cool for 10 minutes before removing from pan and completely cooling on a wire rack.

For the frosting, in a large bowl combine cream cheese, powdered sugar and vanilla.

Place one layer of cake on a plate. Spread a layer of frosting and a layer of sliced strawberries. Top with second layer of cake. Cover cake with remaining frosting. Gently brush pecan pieces around sides of cake. Decorate the top with strawberries.

Variations:
·         Instead of pecan pieces use shredded coconut
·         Instead of filling the cake with frosting, use strawberry jam

Grilled Salmon with Avocado Salsa over Mango Rice

This colorful dish is the perfect combination of sweet and spicy with a tropical flare.

Avocado Salsa:

I large avocado, diced
1/2 small red bell pepper, diced
1/2 small yellow bell pepper, diced
1 small jalapeno, seeded and diced
½ small red onion, diced
Juice from one lemon
Salt to taste
(I would have added minced cilantro too, except I didn’t have any on hand)

Mango Rice:

I cup of white long grained basmati rice
2 cups coconut water
1 tsp Extra Virgin Olive Oil (EVOO)
½ tsp salt
1 mango, diced

Salmon:

2 Salmon filets
Cajun seasoning (or I also like to use Lemon Pepper on one side and crushed red pepper flakes on the other)

For salsa, combine all ingredients, toss with lemon juice and season with salt to taste. Refrigerate until ready to use.

For rice, in a rice cooker, combine rice, coconut water, EVOO and salt; cook until ready. Stir in mango; set aside.

For grilled salmon, heat grill to med-high. Season salmon. Skin side down, cook salmon until skin is charred. Flip filets over, turn heat to low, remove charred skin, season other side and grill until salmon is cooked through. The filets should flake easily with a fork and still be a little translucent in the middle. Depending on thickness, cook time should be approx. 6-8 minutes per side.

To plate, make a bed of mango rice topped with salmon. Spoon avocado salsa over salmon. Enjoy!

Key Lime Pie

A creamy Key Lime Pie in a graham cracker crust. The perfect green dessert for St Patrick's Day!

Crust:
2 cups crumbled graham crackers
3 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
1/16 tsp salt
6 Tbsp unsalted butter, melted

Filling:

1 large egg yolks, room temperature
Finely grated zest of 1 lime
1-14 oz can sweetened condensed milk
1 cup fresh lime juice

Preheat oven to 350 degrees.

In a medium mixing bowl, combine crumbs, brown sugar, cinnamon, salt and nutmeg. Stir in melted butter. Press mixture into a 9” glass pie plate. Refrigerate for 15 minutes.

In another bowl, combine egg yolks and lime rind. Beat with an electric mixer on high for 8 minutes, until pale yellow and fluffy. Gradually add condensed milk and continue to beat for another 7 minutes, until fluffy. Reduce speed to low and slowly add lime juice, beat for 2 minutes. Pour filling into chilled pie shell.

Bake for 12 minutes, until filling is set. Transfer to a wire rack and cool completely. Refrigerate 3 hours before serving.

Top with whipped cream and garnish with lime zest or a lime slice, if you’d like.

Grilled Shark with Tropical Rice

This is a tasty and good-for-you dish that has a great combination of spicy and sweet flavors.

2 Thresher shark filets
Cajun seasoning
1 cup white, long grained balsamic rice
2 cups coconut milk
1 cup chopped mango
¼ cup finely chopped red onion
1 tsp salt

In a rice cooker, combine rice, coconut milk, mango, onion and salt. Cook until done and rice is tender. Rice should be creamy and sweet with a hint of saltiness.

Preheat grill to med-high heat. Season each side of shark with Cajun spices. The filets I bought were about 1” thick so I butterflied them to make them thinner so they would cook faster. Grill them for about 4 minutes per side.

Serve shark over tropical rice. Enjoy!

Melon Spritzer

I love using fresh fruit in the summer, so this refreshing drink was perfect for our weekend pool party and grill out.

Seedless watermelon, balled and the rest juiced

Cantaloupe, balled and the rest juiced

Fresh mint

Club soda

Citron flavored vodka

Strawberries, diced

Using a melon baller, scoops balls from each melon and juice the rest. In a large pitcher, muddle the fresh mint to release the herb’s oils. Make drink by adding 3 parts melon juice with 4 parts club soda and 1 part vodka.

Garnish with melon balls and diced strawberries.

Tim, my brother in law, juicing the melon, with Kali supervising. :-)

Individual Peach Cobblers

A perfect summer time dessert to use those delicious peaches that are in season.

Makes 4

Topping:

½ cup flour

½ tsp cinnamon
¾ stick of butter, cut into small pieces
½ rolled oats
3 oz sliced almonds
2 Tbsp brown sugar
1 Tbsp granulated sugar
¼ tsp salt

Filling:

6 large, ripe peaches, diced

2 Tbsp granulated sugar
½ cup dried cherries

Preheat oven to 350 degrees.

Prepare the topping:
In a mixing bowl, mix the flour and cinnamon together. Using your fingers, mix in the butter. Stir in the oats, almonds, sugar and salt.

Prepare the filling:
In a mixing bowl, combine diced peaches, sugar and cherries.

Fill each individual dessert dish with filling, about 1 ½ peaches per dish. Evenly cover with topping and bake for about 35 minutes until the topping is golden brown and the filling is bubbling.

Serve with vanilla ice cream or fresh whipped cream.

Note: The peaches will cook down by almost half, so if the filling looks low, add more peaches before baking.

Fruit Pizza

Cookie:
1 premade log of Pillsbury Refrigerated Sugar Cookie dough (found in refrigerated section of grocery store)
Zest of one lemon

Frosting:
1 8-oz package cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract

Toppings:
2 cups sliced fresh strawberries
1-2 kiwis, sliced
1 11-oz can mandarin oranges, drained
1 cup fresh raspberries, halved

Glaze:
1/4 cup sugar
1 tablespoons cornstarch
1/2 cup unsweetened pineapple juice
1/2 teaspoon lemon juice

Preheat oven to 350 degrees. Remove cookie from wrapper. In a medium bowl, combine lemon zest and cookie dough. Use your hands to work zest into dough. Press the dough evenly onto an ungreased pizza pan or baking sheet. Bake for about 15 minutes, or until it is golden brown. Let cookie cool.

For frosting, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over cooled cookie. Arrange the fruit on top.

For glaze, in a small saucepan, combine sugar and cornstarch. Whisk in pineapple and lemon juice until smooth. Bring to a boil; cook until thickened. Cool slightly. Drizzle over fruit.

Refrigerate until chilled.

Apple Banana Nut Loaf

1 large ripe banana (about one cup of mashed banana)
1 cup sugar
1 egg
4 Tbsp softened butter
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 apples, peeled and grated
1/2 cup chopped pecans (or walnuts)
Zest from one lemon

Preheat oven to 325 degrees. Lightly grease a 9 x 5 inch loaf pan; set aside.

In a small bowl, mash banana with a fork. Beat in sugar, then egg and butter. In medium bowl, combine flour, salt, baking soda and cinnamon; add to banana mixture and stir just until flour is moistened. Add apples, nuts and lemon zest; stir just until combined. Pour batter into pan.

Bake uncovered for 55 to 60 minutes.

Let loaf cool before removing from pan. Wrap loaf with aluminum foil and enjoy the next day for breakfast.

Cajun Shark with Tropical Salsa

It’s the start of summer, which means even MORE grilling and tons of fresh summer fruits to cook with. This dish uses a sweet salsa of fresh pineapple, mango and avocado over spicy grilled fish….a delicious and healthy combo!

Servings: 2

2-½ lb Thresher Shark filets
Spicy Cajun seasoning
EVOO

Pineapple Salsa
½ cup of diced fresh pineapple
½ mango, diced
1 small avocado, diced
½ small red onion, minced
1 Tbsp minced cilantro
1 small jalapeno, seeded and minced (optional)
Juice of one lime
Salt
Freshly cracked pepper

Rice
½ cup basmati rice
1 cup coconut water (or 1of cup chicken broth)
1 tsp EVOO
½ tsp salt

Preheat grill to med-high heat. Drizzle EVOO over filets and rub with seasoning. Set aside.

Add ingredients for rice in rice cooker; cook until done.

For salsa, combine all ingredients in a medium bowl; store in refrigerator until ready to use.

Grill fish filets for 3-5 minutes per side, depending on thickness.

Plate rice and fish and top with pineapple salsa.

Fruit Trifle

A perfect dessert for a summer BBQ!

2 large bananas, sliced
1 package of strawberries, sliced
1 cup green grapes, sliced in half
Angel food cake, cut into cubes
8 oz. Cool Whip
1-20 oz. can crushed pineapple, undrained
1 tsp vanilla flavoring

In a small bowl, combine Cool Whip, pineapple and vanilla; set aside.

In trifle bowl, start with a layer of cake cubes, top with a layer of sliced bananas, layer of Cool Whip mixture, layer of strawberries, another layer of cake, layer of grapes, layer of Cool Whip mixture and top layer of strawberries.

Fresh Juice

I wanted to use up some fresh fruits and veggies before we went out of town, so I decided to put them through the juicer and came up with this yummy concoction.

1 pear, cored
2 ½ apples, cored
1 ½ handfuls of baby carrots
2 small Meyer lemons, peeled
1 bunch of mint

Put everything through the juicer and enjoy!

Fruit & Yogurt Parfait

I made this simple and light, yet elegant breakfast while my in-laws were here over Thanksgiving weekend.

Serves 4

2 yogurts – two different flavors (I used mixed berry and peach)
1-2 bananas, sliced
1 package of raspberries
1 package of black berries
About a handful of red grapes
Granola

Using 4 wine tumblers, split the first yogurt among the glasses. Next add a layer of bananas and raspberries. Add another layer of the second flavor of yogurt. Top with grapes and black berries. Sprinkle with granola. Feel free to drizzle with a little honey too.



Sautéed Salmon with Mango Relish and Coconut Rice

Serves 4

4 4-oz salmon filets
Spice rub
EVOO

Rice:
1 ½ cups of Basmati rice
3 cups of coconut water
1 green onion bunch, diced
1 tsp of fresh ginger, minced
Salt to taste

Relish:
½ mango, diced
¼ red bell pepper, diced
1 large slice of red onion, diced
1 Tbsp of parsley, minced
Quick drizzle of EVOO
2-3 dashes of red pepper flakes
S&P to taste

Add rice, coconut water, green onions, ginger and salt to a rice cooker. Cook until done.

Drizzle salmon with EVOO and sprinkle both sides with seasoning. Heat frying pan until very hot. Cook salmon on one side for 2-3 minutes until crusty. Turn filets over, turn heat to low and cover for about 10 minutes, until fish flakes easily with a fork and center is no longer bright pink.

Plate fish with rice and top with mango relish.