Mango Banana Daiquiri

I meant to have these daiquiris ready to post this past Thursday...but I couldn't get a ripe mango to save my life! This weeks Barefoot Bloggers recipe was chosen by Veronica of Supermarket Serenade...and I loved it!

Although my mangoes still were not as ripe and I would have preferred, I decided I'd better get a move on and make at least one batch of these daiquiris before I was too far behind with my posting! I don't even feel like I need to say they were amazing. Banana + Mango + Rum = Tropical Delight!

I just made a couple of minor alterations, based on what I had (or didn't have) in the house. The recipe calls for dark rum and limes....I used light rum and key limes. I don't think it detracted at all.

Gorgeous Summer Pasta (Barefoot Style), thank you's and HOORAY for working computers!

MY COMPUTER IS CURED! A little hands-on action is all it took. Whew...hopefully I don't have to go through that again anytime soon. I suppose it's just time for me to admit that I have an addiction. I was definitely feeling symptoms of withdrawal. Think it's time to reevaluate...limit my computer time, if you will...take a step back and pick and choose a bit more...think I can do it? I'm not so sure. Surely my butt (and anyone walking behind it) will thank me. But I'm not going away...nope...not getting rid of me that easily. Just practicing moderation is all. I may take a few days and schedule a few posts to run automatically...that should help. But, I digress. I have my computer back, and for that I am extremely happy! Today is another Barefoot Bloggers day! This week's dish was chosen by Delta Whiskey...and it was a perfect choice for this steamy summer weather we've got going on around here. (One of those digital signs at the library said 105 degrees today. Yuck.) This lovely pasta (salad. I'm calling it pasta salad. I ate it all cold, so I say pasta salad.) combined tomatoes in two forms, fresh basil, olives and mozzarella. Yay! Another opportunity for me to use homemade mozzarella. I have to say I've become quite the mozzarella maven. I cannot stop making it! It's so easy and I LOVE it!!

Pasta with Sun Dried Tomatoes

by Ina Garten, The Barefoot Contessa

serves: 6-8

1/2 lb. fusilli

salt

olive oil

1 lb. fresh tomatoes, medium-dice

3/4 c. black olives, such as kalamata, pitted & diced

1 lb. fresh mozzarella, diced

6 sun dried tomatoes in olive oil, drain & chop I used plain, not oil packed

DRESSING:

5 sun dried tomatoes in oil, drained again, I used plain

2 Tbs. red wine vinegar

6 Tbs. Olive Oil

1 garlic clove

1 tsp. capers, drained

2 tsp. salt

3/4 tsp. freshly ground black pepper

plus:

1 c. freshly grated Parmesan cheese

1 c. basil julienned

Cook pasta until al dente, drain. Put all of your diced ingredients in bowl. Put all dressing ingredients in food processor and blend until almost smooth.

Combine pasta and other ingredients in bowl. Pour dressing over.

Toss to combine.

Next, julienne (or chiffonade) your basil. (Chiffonading Basil, quick tutorial: Stack basil leaves. Roll lengthwise, like rolling a cigarette, cigar, silly cig, you get the point. Slice thinly across the roll while holding it. Sorry, I can't cut and take picture at same time, so I had to stop to show you progress. Fluff out the shreds and voila! You have just chiffonaded your basil!)

Place basil and freshly grated Parmesan in bowl with rest of ingredients.

Toss everything until combined. Serve!

Good, huh?! Be sure to head over to see what the other Barefoot Bloggers did with this recipe (click on link above)! I also wanted to take this opportunity to thank a few awesome ladies who have recently passed some awards on to me. First off, the lovely Krista from Krista's Kitchen awarded me with this You're an Extraordinary & Awesome Blogger Award. Awwwww, shucks. Thanks Krista...I think you rock, too :) And many, many thanks to both Rachel from Rachel vs. "the Kitchen" and Katherine from Smokey Mountain Cafe for passing this Kreativ Blogger award to me. How cool! I get joy and inspiration for reading both of your blogs and am very grateful to have received this award from the both of you! Now go visit these 3 ladies and see their amazing blogs!

***ALSO REMEMBER....Saturday the 11th is the last day to enter my CupCakey giveaway***

Gazpacho

Is it gazpacho...or is it salsa? Hmmmm...I almost couldn't tell.

This week's Barefoot Bloggers challenge, chosen by Meryl of My Bit of Earth, was Gazpacho. Ina says that she thinks her gazpacho "should be chunky and spicy, but not hot, and never pureed or it will taste like V-8 in a bowl." Well, as delicious as this recipe is, I think it tastes like mild salsa...in a bowl. 

I did notice that Penny over at Lake Lure Cottage Kitchen added shrimp to hers...and I think that is an amazing addition. Grilled shrimp or chicken would go beautifully, but again...it is just so salsa-ish that it's hard for me to eat like soup. I'm pretty sure that the mondo batch of gazpacho in my fridge will soon get one more pureed veggie added to it (some jalapenos) ...along with some cilantro and a dash of lime juice. Then I'm just gonna dip tortilla chips in and eat the rest this way.

Gazpacho 
slightly adapted from The Barefoot Contessa Cookbook

2 hothouse cucumber, halved and seeded, but not peeled 
3 red bell peppers, cored and seeded 
8 plum tomatoes 
1 red onion
6 garlic cloves, minced 
46 ounces (6 cups) tomato juice or V-8
1/2 c. white wine or champagne vinegar 
1/2 c. good olive oil 
1 Tbs. sea salt
1 1/2 tsp. freshly ground black or white pepper 

Roughly chop the cucumbers, bell pepper, tomatoes and red onions. Put each vegetable separately into a food processor and pulse until coarsely chopped. Do not over process! After each vegetable is processed, combine in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop. So, this gazpacho is tasty, but I think I actually prefer mine smooth...at least with these ingredients in particular. If it was more cucumber based, I may not mind the chunks, as it would seem less like salsa (which I love, by the way). Be sure to head over to visit more Barefoot Bloggers and see their takes on Ina's Gazpacho!

Curried Couscous and some thank-u's

My youngest son and I are the only ones in the house who enjoy couscous. Since that is the case, I don't make it very often. That said, I was pretty excited with this week's Barefoot Bloggers choice from Ellyn at Recipe Collector and Tester. Her choice was Curried Couscous from The Barefoot Contessa Cookbook. And can I just tell you, I was not disappointed! The cool thing about couscous is that it is super-quick to make! Pour over boiling water and voila!....5 minutes later you have couscous! Add your favorite flavors and you have a quick meal or side dish. Ina chose a flavor profile that I probably would not have and now that I've tried it once, I know that I'll make it again. Curried Couscous From The Barefoot Contessa Cookbook by Ina Garten slightly adapted serves 6 1 1/2 c. couscous 1 Tbs. unsalted butter I omitted this 1 1/2 c. boiling water 1/4 c. plain yogurt 1/4 c. good olive oil 1 tsp. white wine vinegar 1 tsp. curry powder 1/4 tsp. ground turmeric 1 1/2 tsp. kosher salt I used 1 tsp. Smoked Bamboo Sea Salt 1 tsp. freshly ground black pepper 1/2 c. grated carrots 1/2 c. minced flat leaf parsley I used cilantro 1/2 c. dried currants I used 1/4 c. raisins & 1/4 c. dried cherries 1/4 c. blanched, sliced almonds 2 scallions, thinly sliced (white & green parts) 1/4 c. small-diced red onion Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions and red onions; mix well and taste for seasonings. Serve at room temperature. This was a great, simple dish that was packed full of flavor. The dried cherries that I used added a bright, tart bite and the cilantro added a brightness. I didn't find it lacking without the butter. The reason I didn't add the butter is because I never do (and I like it that way). This makes a great side dish or a wonderful "light" meal all on it's own. I do have a chicken breast marinating in some yogurt and spices that I'm going to throw on the grill (pan) for lunch and serve with this couscous. Great choice, Ellyn! Head on over to Barefoot Bloggers to see how everybody else's Curried Couscous turned out. I also want to say thank you to the lovely Mommy Gourmet of My Original Recipes for passing the One Lovely Blog Award on to me. If you don't already know her, go pay her a visit...she just shared with us how to make homemade Ricotta- YUM! I'd also like to say thank you to Rebecca of Chow and Chatter for passing this Friends award to me. If you're looking to learn about healthy eating and living...and finding some delicious recipes, head on over and pay my friend Rebecca a visit, I know you won't be disappointed! **and if you haven't yet decided to Pay it Forward and want to....click here to join in!**

Ina is definitely trying to plump me up (even more).

Seriously!! How can Ina use soooo much butter and sugar!? I mean, I'm used to the extra large eggs and I always know her desserts are going to contain a bunch of sugar and butter...but, these almost made me gain 10 pounds just reading the recipe!! This week's Barefoot Bloggers recipe was chosen by Eva of I'm boring. Do you not care if I fit into a bathing suit this summer!? Do you not know how much I adore brownies of any sort!? Ah well...life is short. I did make just a couple of tiny adjustments; I halved the recipe (and it still made 40!!!) and I added an extra special sea salt...I'll list it in the recipe. Outrageous Brownies by Ina Garten, The Barefoot Contessa Cookbook p. 172 or FoodNetwork.com (half recipe) 1/2 lb. unsalted butter 1/2 lb. + 6 oz. semi-sweet chocolate chips, divided 3 oz. unsweetened chocolate 3 extra large eggs 1 1/2 Tbs. instant coffee powder I used espresso powder 1 Tbs. vanilla 1 1/8 c. sugar 1 c. flour, divided 1/2 Tbs. baking powder 1/2 tsp. salt I used Espresso Brava Sea Salt 1 1/2 c. walnut pcs. Preheat oven to 350 degrees F. Grease & flour sheet pan. Melt butter, 1/2 lb. chocolate chips and unsweetened chocolate on top of double boiler. Cool slightly. Stir together eggs, coffee, vanilla and sugar. Stir in warm chocolate mixture and cool to room temperature. Stir together 1/2 c. flour, baking powder & salt. Add to cooled chocolate mixture. Toss walnuts & remaining chocolate chips with remaining 1/2 c. flour. Stir into batter. Pour into prepared pan. Bake 15 minutes (for half recipe). Cool and cut. Refrigerate any leftovers. There will definitely be leftovers--this was a half recipe!! Share with friends, neighbors, loved ones...anybody who needs a little extra meat on their bones. Don't forget to visit Barefoot Bloggers to see how everybody else's OUTRAGEOUS BROWNIES turned out!

1 Post, 2 Food Network Inspirations

This week's Barefoot Bloggers challenge was chosen by Kate of Warm Olives and Cool Cocktails...and it was fabulous! At first I thought I wasn't going to be able to participate because I could not find fresh tuna ANYWHERE!!! It is not 4:26 in the p.m. of the day this recipe is due to be posted and guess what? I finally found some fresh tuna...but not much. I checked a few local grocers who I thought may have it (I'm in lake territory, not ocean) but was out of luck. While the kiddos and I were heading home from the library I decided to run into a different market to grab some lemons...and decided to check the seafood counter; you know, just in case. BINGO! There sat two lovely tuna steaks. Now, the recipe calls for Ahi and this was Yellow Fin, but I decided to throw caution to the wind and go for it...or didn't it say Ahi? Hmm, where'd I get that? Anyhoo... there were only the two and they totaled just under a pound, so I went ahead and halved the recipe. I happen to love fresh tuna...heck, any fresh seafood for that matter. But, it HAS to be super fresh or I get kinda creeped out (I know, weirdo). Hubby on the other hand is not a big seafood fan...and he's even less a fan of rare meat (of any kind...makes me cringe when he orders his steak well-done). So, instead of leaving the tuna steaks rare, I cooked them through so that he would help me eat the salad. In all my tuna-euphoria, I forgot that I didn't have a couple of other ingredients called for, so I ended up subbing horseradish for wasabi (just as good, I think) and leaving out the scallions and my one of my favorite foods, avocado. Tuna Salad by Ina Garten, The Barefoot Contessa (halved)

1 lb. tuna steaks (1" thick)

2 Tbs. olive oil, plus more for brushing

1 1/4 tsp. kosher salt, plus more for sprinkling I used Himalayan Pink sea salt

1/4 tsp. freshly ground black pepper, plus more for sprinkling

1 lime, zested

1/2 tsp. wasabi powder I subbed horseradish

3 Tbs. freshly squeezed lime juice

1 tsp. soy sauce

5 dashes hot sauce

1 avocado, diced I omitted this, boo hoo :(

1/8 c. scallions, sliced I omitted, didn't have

1/8 c. red onion, minced I just sliced them up thin

Brush tuna steaks with a little olive oil. Season with salt & pepper. In a piping hot pan, sear for one minute per side longer if your hubby won't do rare.

Mix the next ingredients (lime zest through hot sauce) well to make dressing I just put everything into a jar and shook like crazy.

Chunk the tuna and toss it with the onions and avocado. Pour over the marinade and toss gently. Serve.

This is seriously delicious! I almost wish I had cooked the tuna rare so that I'd have to eat it all by myself. Great choice, Kate. This paired wonderfully with a bottle of Pinot Grigio. Head on over to see what the other Barefoot Bloggers did with this recipe! And, since I did this so late in the day, I decided I'd just head on over to visit Tyler while I was at it. I was still barefoot and it was absolutely gorgeous outside, we went ahead and cooked up some of Tyler's dads awesome Chili Dogs. These were super simple, as well. Chili Cheese Dogs by Tyler Florence Eat This Book p. 186 slightly adapted Extra virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 c. ketchup 1 tsp. chili powder 2 tsp. prepared yellow mustard Negra Modelo- few glugs Himalayan Pink Sea Salt freshly ground black pepper 4 hot dogs 4 hot dog rolls 1/2 c. grated Cheddar cheese Put a skillet over medium heat and drizzle in a 2-count of olive oil When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder and mustard and simmer for 15 minutes, or until thickened. Season with salt and pepper. Don't forget to add your extra ingredients (my additions), a few good glugs of negra modelo (before simmering) and the Pink Himalayan sea salt to season. Cook your hot dogs on the grill, or know what...any way you like them. Put your dog in your bun, spoon over the hot chili and sprinkle with cheese. Dig in! I actually forgot to take any photos until I had already bitten in (I was so excited to eat them). So, two great Food Network personalities and chefs, one post....double duty! Be sure to head over to Tyler Florence Fridays to find out what everybody else cooked up with Tyler! If you haven't entered my giveaway for the month of May yet, be sure to head on over and do so, it'll only take a minute :)

"Barefoot" Chinese Chicken Salad

I know that I am running a little behind on this recipe...I was moving, after all. This recipe was supposed to be posted for Barefoot Bloggers last week. I am so glad that I made it once I was back in the kitchen, though. As usual, Ina does not disappoint! I loved everything about this dish! The dressing on the warm chicken was my absolute favorite part of the whole dish, though. I love it cold, as well. I put the leftovers in the fridge and pulled it back out the next day and OH...amazing! I will make this again and again. I know it would go over well at spring & summer picnics. This recipe was chosen by McKenzie of Kenzie's Kitchen (thank you!!!). This is set to make a huge batch...enough to feed about 12 people, I halved it because I did not want any going bad. I think I probably could have eaten a whole batch by myself over the course of a couple of days, though.

Chinese Chicken Salad by Ina Garten from Barefoot Contessa Parties! Or FoodNetwork.com

Ingredients:

4 split chicken breasts, bone-in, skin-on

good olive oil

kosher salt

black pepper

1/2 lb. asparagus, trimmed & cut diagonally in thirds

1 red bell pepper- cored & seeded

2 scallions- sliced diagonally I used shallots (forgot the scallions..brain fart)

1 Tbs. white sesame seeds, toasted

For Dressing:

1/2 c. vegetable oil

1/4 c. good apple cider vinegar

3 Tbs. soy sauce

1 1/2 Tbs. dark sesame oil

1/2 Tbs. honey

1 clove garlic, minced

1/2 tsp. peeled, grated fresh ginger

1/2 Tbs. white sesame seeds, toasted

1/4 c. smooth peanut butter

2 tsp kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 350 degrees F. Place chicken breasts on a sheet pan, rub skin with olive oil and season liberally with salt & pepper. Roast 35- 40 minutes, until just cooked. Set aside until cook enough to handle. Remove skin and take meat from bone. Shred chicken in large bite sized pieces.Blanch asparagus in a pot of salted, boiling water for 3-5 minutes until crisp-tender. Plunge into ice water to stop cooking. Drain. Cut bell pepper into pieces about the size of the asparagus.

Toast your sesame seeds! Whisk all of your dressing ingredients together. I did it all in a large measuring cup. Combine asparagus, peppers and chicken in a large bowl. Pour dressing all over and toss. Add scallions and sesame seeds. Season to taste. Serve cold or at room temperature. I liked it slightly warm as well. You've probably already seen everybody else's version since I'm so late, but head on over to Barefoot Bloggers to check out some more if not!

Tomato & Goat Cheese Tartlettes

I'm in love with these tomato & goat cheese tarts! This week's Barefoot Bloggers recipe was chosen by Anne of Anne Strawberry...and I'm gonna have to say that this is one of my favorite Ina recipes (that I've made) to date! Ina uses frozen puff pastry...hallelujiah...so when I was at the market to pick up a few ingredients, I figured I would pick up some sheets of it in the freezer section. WRONG! They were on sale this week (yay!), but they were all gone...waa, waaa, waaaa. On the other hand, they had the box with the individual (6) shells of puff pastry (also on sale), so I picked up a couple boxes of those. Basically, I ended up making mini-tarts. They were so perfect as little appetizers or to have a couple with a nice salad as a meal! I will make these again, in any size...often.

Tomato and Goat Cheese Tarts

adapted from Back to Basics by Ina Garten

1 pkg puff pastry, defrosted

4 c. thinly sliced yellow onions

3 large garlic cloves, cut into thin slivers

salt & pepper

3 Tbs dry white wine

2 tsp minced, fresh thyme leaves

4 Tbs freshly grated Parmesan cheese

4 oz garlic & herb goat cheese

1 large tomato, cut into 4 (1/4" thick) slices

3 Tbs julienned Basil leaves

2 oz Parmesan cheese, shaved w/ a vegetable peeler

Unfold sheet of puff pastry on lightly floured surface & roll lightly to an 11x11" square. Using a 6" wide round object as guide, cut 2 circles from each sheet or simply place the convenient, already formed mini shells on pan. Place on parchment lined sheet pan(s).

Preheat oven to 425° F par bake if using mini shells.

Heat 3 Tbs of olive oil in large skillet over medium to low heat and ad the onions and garlic. Saute for 15-20 minutes, stirring, until onions are limp and almost no moisture remains. Add 1/2 tsp salt, 1/4 tsp pepper, the wine & thyme and continue to cook until onions are caramelized. Remove from heat.

Using a sharp paring knife, score a 1/4" wide border around each pastry circle or use the pre-fab shells for minis, like I did. Prick the pastry inside the score lines with the tines of a fork and sprinkle a Tbs. of grated Parmesan on each round, staying inside scored border.

Evenly divide onion mixture over each circle. Now do the same w/ the goat cheese and tomatoes. Lightly brush each w/ olive oil Sprinkle w/ basil, salt and pepper. Scatter a few shards of Parmesan on each tart.

Bake for 20-25 minutes, until pastry is golden brown. Serve hot or warm. I thought they were pretty good chilled, too!

Seriously...these were killer! You know that flakiness of the pastry and the sweetness of the caramelized onions with the melt-in-your-mouth, warm goat cheese...rich and addicting.

Check out what more Barefoot Bloggers did with this Ina recipe here!

update 6/26/11: I am sharing this with Everyday Sisters Sharing Sundays: Appetizers