Special Occasion Mussels

    No one should be intimidated by the thought of steaming shellfish like mussels or clams. It is so easy to cook correctly and easy to flavor, yet the final product is a bit sophisticated and feels like such a treat. I promise you won't go wrong!
    Not to mention that a two pound bag cost about 6 dollars.... aaaaand cooking with wine is always nice because more ends up in your mouth than in the food, which is normal and acceptable.

     I based this recipe on the mussels we serve at The Oar House. Every time one of my tables orders them, I will literally hold the bowl up to my face and smell them.... Then I hide in the corner and eat a couple of them. No, I'm kidding.... but honestly I wish I could.

So anyways, that's why I needed to make them myself.

     It's simple and so delicious, most likely because it includes 3 of my favorite ingredients - butter, garlic and wine. (Julia Child, anyone?!) It's perfect for special occasion, or just because you're awesome and you deserve it. Either way.





Wine and Garlic Steamed Mussels
Ingredients:
2-3 lb mussels
1 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 shallots, chopped (can substitute 1/4 cup chopped onion if necessary)
3/4 cup dry white wine
1 large tomato, diced
Flat leaf parsley

Directions:
Rinse and clean mussels.
In large pot with lid, heat butter and oil over medium heat. Add garlic and shallots and stir til fragrant, about 3 minutes.
Add the mussels and wine. Increase heat to high and cover and simmer about 2 minutes.
Add in tomatoes and stir mussels to coat in sauce. Cover again and cook a couple minutes longer or until mussels have opened wide.
Add a small handful of parsley.
Serve in individual bowls or one big bowl to share with broth and crusty bread.

Chocolate Coconut Avocado Cookies

    I have to admit, I can be a skeptic when it comes to things like avocado cookies, chickpea cookie dough, etc. After reading a recipe, I do believe they'll taste fine, but in the back of my head I'm really thinking like "ok how can this taste nearly as good as the real thing and honestly whose the crazy person that first thought of making cookies out of avocados"..... And then I decide to experiment and make them anyways, because it's my only option for chocolate right now and I need chocolate......

    It turns out that these were actually pretty good. Really good actually. Plus they were really easy, which is great because generally these kinds of healthy alternative recipes can be quite extensive.

  Also I decided that a pinch of coarse sea salt on a baked good is the greatest thing in the world.

   These cookies are extremely fudgey and rich. They're more of the consistency of a brownie rather than a cookie, which is fiiiiiiine by me. Obviously, in terms of health they are much better for you than your average cookie because butter or oil is totally omitted, and a creamy ripe avocado is put in its place. (Don't say Ew) You, your friends, your kids or your family will never know....

      The recipe calls for 3/4 cup avocado flesh. I used one LARGE avocado and it was just about that. If you don't have a huge avocado available to you, odds are you might need one and a half. I'm sure you'll find good use for the remains :)

Also, the addition of coconut is not necessary, (if you are not me). I personally love the sweet shreds in there and basically I love coconut just as much as I love chocolate, so I have to incorporate it, but the cookies will be just fine without it!





The recipe makes about 18 cookies. Plenty to share.... or not. And store in the fridge!




Chocolate Coconut Avocado Cookies
Ingredients:
3/4 cup mashed, ripe avocado (not browned though!)
1/2 cup sugar
1 egg
1/2 cup unsweetened cocoa powder
1/3 cup chocolate chips
1/4-1/3 cup coconut flakes
1/2 tsp baking powder
1 tsp water
Coarse sea salt

Directions:
Preheat oven to 350.
Beat together avocado and sugar until smooth, and add in the egg.
Mix in the cocoa powder, chocolate chips and coconut. Dissolve baking powder in water and add to the mix.
Place spoons of batter onto parchment lined baking sheet. Press down the cookies because they won't flatten much baking.  Top each cookie with a pinch of sea salt.
Bake in preheated oven approximately 10 minutes.

They're fine warm, but I think they're better after cooling and setting. Store in the fridge in airtight container.

Gluten Free Blueberry Crisp

      I don't know about you, but in my opinion crisps are better than pies. Don't get me wrong, I love that flaky pastry crust, but nothing can beat a brown sugar, crunchy crumbly topping. This is such a simple recipe and it is super sweet and delicious. It really couldn't be any easier.

   This time I made it I threw in two peaches, just because I love the warmth they bring. The blueberries have the tart kind of sweetness, and the bite of peach here and there is really nice.

  The recipe below just has blueberries, but it's very flexible so add in basically anything, just keep the amount of fruit to about 4-5 cups.

The recipe below has a little extra crisp topping than the recipe I based it off of, because who doesn't love a little extra crunchy topping!

Best served warm with ice cream :)
(Market Basket ice cream for that matter... How we all miss their good prices!!)

Gluten Free Blueberry Crisp
Ingredients:
4-5 cups fresh bluberries (or 3 cups and 4 peeled and chopped peaches)
1/3 cup sugar
Zest of 1 lemon
2 tsp fresh lemon juice
1 tbsp cornstarch
1/2 cup brown sugar
1/2 cup gluten free flour
1 cup gluten free oats
1/4 tsp cinnamon
pinch salt
5 tbsp softened butter

Directions:
Preheat oven to 375. Grease an approx. 10 inch baking dish
Combine fruit, sugar, lemon zest, juice and cornstarch in bowl. Pour into dish.
Combine brown sugar, flour, oats, cinnamon and salt. Mix in butter, with your hands if necessary, until crumbly. Top fruit mixture.
Bake in preheated oven and bake 40 minutes or until top is browned and blueberries and bubbling.

Homemade Blueberry Granola Bars

     During the school year or for work I'm always looking for a quick grab and go breakfast or snack, and it's a plus if it's healthy. My mom had gone blueberry picking and we had copious amounts, so I needed to think of a couple new recipes.

These bars are perfect for breakfast because they aren't very sweet and go great with a nice cup of coffee!

    It's a really versatile recipe because you can alter which nuts, seeds and fruits you use based on what you have on hand.


Just mix the dry ingredients

Melt the peanut butter and bananas over the stove to create this sloppy goop - cook a little more to break down those banana chunks!

Mix the two together

Fold in the berries and press into parchment lined pan

Bake and chop!

Then eat them all in one sitting!

Jussttt kidding. Store in the fridge!



PS- Consider the addition of coconut - I have a feeling that would be good :)


Homemade Blueberry Granola Bars
Ingredients:
1 1/3 cup oats (gluten free)
1/3 cup coarsely chopped dried fruit (figs, dates, crasins - no need to chop smaller fruits)
1/4 cup coarsely chopped nuts
1/4 cup sunflower seeds or other
1/2 tsp cinnamon
1 cup mashed banana (about 2 large)
1/3 cup peanut butter
2 tbsp honey
2 large egg whites, whisked
Approx 2/3 cup fresh blueberries
Seasalt

Directions:
Preheat oven to 350. Line 8x8 (ish) baking ban with parchment paper.
In bowl combine oats, fruit, nuts and seeds in bowl.
In small pot stir together bananas, peanut butter and honey over medium low until its melted together and well mixed.
Add small amount of peanut butter mixture to egg whites and whisk to bring up to temperature. Add back to pot and stir to combine.
Pour in batter to dry ingredients and mix to combine. Fold in blueberries.
Spread batter into pan and sprinkle top with coarse seasalt.
Bake about 30 minutes or until browned, and let cool completely before cutting.







Original recipe modified from http://www.christinamarsigliese.com/

Watermelon Feta Salad

    I had heard of this salad before and was kind of intimidated by the combination of ingredients. Watermelon...cheese....olives...mint....what? How can that be good?!

Well, I was proved ooooh so wrong by Stonewall Kitchen's Cooking School. They made for us the most delicious watermelon salad and completely changed my mind.

   It's a great side dish for a summer meal, or a perfect afternoon snack to have on a hot afternoon.

  The original recipe from the cooking school had only watermelon, feta, olives and some lightly pickled onions, which was delicious. Coincidentally, a day or so after I told my mom about the salad, we were out to lunch at a restaurant that served it, too! We loved it so much that we decided to make it ourselves.

   I like the addition of cucumber because it adds a good crunch element, and the flavor is fresh but mild. Also, it is an important step to pickle the onions a bit, because if not they can be too harsh, at least for my taste!



Watermelon, Feta and Mint Salad
Ingredients:
1 watermelon, cut into bite sized chunks
3 tbsp fresh lime juice
1/3-1/2 cup thin sliced red onion
1 cucumber, quartered and chopped
1/2 cup pitted kalamata olives, halved
2 tbsp fresh mint, chiffonade
1 tbsp fresh parsley, chiffonade
1/2 cup crumbled feta cheese
Drizzle olive oil
Salt to taste

Directions:
Put onion and lime juice in a bowl and let sit for at least 30 minutes to let them pickle a bit.
Toss all ingredients gently in a large bowl.
Drizzle with olive oil optional, and add salt to taste - alter ingredients to preference.

Soy Glazed Salmon

     I was inspired to make my own soy glazed salmon after being introduced to it's delicious simplicity in a cooking class at Stonewall Kitchen. It's sweet and salty - but it doesn't take away from the flavor of the fish.... If anything, it enhances it.

    The flavor can pair well with so many different sides (come on, what doesn't soy sauce go with?!), making it a go-to recipe when you're eating a bunch of random leftovers with it. This happens very often in my house, and if it does not in yours, you are either wasteful or I'm impressed...

     Just looking at the photo makes my mouth water. Sticky, sweet, savory, tender, flaky.... and basically all good descriptive words you could think of....  It's simple enough for a quick weeknight meal, but it's also great for company.

     My mom and I had a date night and we treated ourselves to the salmon with some broccoli and steamed mussels.

(Recipe coming soon for the mussels!)



Soy Glazed Salmon
Ingredients:
1 lb salmon filets
2 tsp vegetable oil
1 tbsp minced shallots
1 clove garlic, minced
2 tbsp honey
3 tbsp reduced sodium soy sauce/tamari
1 tbsp fresh lime/lemon juice
2 tbsp water
Pinch of ground ginger
Pepper to taste

Directions:
Preheat broiler
Heat oil over medium heat in skillet. Add garlic and shallots, stir about 30 seconds.
In small bowl, mix together honey, soy sauce, juice, water and ginger. Carefully pour into skillet and stir to combine. Reduce heat if necessary, and let simmer lightly to thicken slightly.
Meanwhile - place salmon filets on a lightly greased, rimmed baking sheet.
Broil 2-3 minutes, then remove from oven, and brush generously with glaze.
Return to oven for another 5 minutes or until desired doneness.

Versatile Blackened Seasoning

    I find that in the summertime, it's easy to fall into a trap of grilling and smothering barbecue sauce on EVERYTHING. Of course, I am never one to complain about tender grilled meat doused in Sweet Baby Ray's, but there are other options!

    This seasoning is my go to when I'm looking for something simple, but trying to change it up a bit. It is extremely versatile and tastes great on anything from pork to chicken to seafood, adding wonderful spice and flavor.

(Keep in mind you can make this seasoning ahead of time and store it for every day use!)

     I served this chicken with a simple homemade salsa - fresh tomatoes, black beans, onion, green pepper and pineapple. The sweet freshness of it paired great with the spiced chicken, and it is soooo easy! Just chop the veggies, drain the cans and toss together with the salt, pepper and lemon/lime juice. You could add jalapeno or cayenne pepper to heat it up as well. It's so worth taking a few extra minutes to toss something like this together because it really rounds out the dish!

      The chicken topped the salsa and a creamy chunk of avocado is literally the perfect bite! Plus, this dish is naturally gluten free, loaded with nutritional value and it's a crowd pleaser.

I recommend eating the leftover chicken over a salad with a creamy dressing like ranch to balance out the spice. It's super delicious!


 

Versatile Blackened Seasoning 
Ingredients:
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp cumin
1 tbsp kosher salt (or to taste)
1 tsp black pepper

Directions:
Mix ingredients together. Generously season chicken, pork or seafood.

Asian Cabbage Salad

     Summer clearly isn't my peak blogging season. (I recall a post-less month or two last year this time, too), but although physical posts aren't there to prove it, I promise you I've been eating plenty of delicious foods and I have a handful of new favorites to add to my repertoire!

    Before I get into this cabbage salad (which by the way we've made it about 15 times this summer already), here's a little recap of what I've been up to/my excuses for not blogging....

 

Jazz Brunch on my second home, The Oar House restaurant in Portsmouth, NH

 

Stonewall Kitchen, my home 3 days of the week, where I am fortunate enough to take cooking classes, get a discount on amazing products....oh yeah and learn a lot about marketing! ;)

Much needed vacation at camp on Lake Winnipesaukee with the family!

Plenty of drinks and dinner dates with this guy 

And lots of fun with friends!

     So now you see why I didn't have much time to blog! But as I sit here on my couch watching Chopped (I got called out of work because of rain - perks of working on a deck), I found a perfect opportunity.

     I've been meaning to share this Asian Cabbage Salad recipe because it is just so delicious. When I say we've made it more than a dozen times this summer, it's no exaggeration. This seems to happen every summer with my mom and I, where we obsess over a recipe and make it literally once a week. One summer it was the Mexican Bean Salad, and another was the Spicy Peanut Noodles. We still make both of these monthly.

This cabbage dish is wicked simple and a perfect side dish for a summer BBQ. Plus it holds up great in the fridge for days, so it's very convenient for a busy schedule, as well!

It's the perfect substitute for a traditional cole slaw that is loaded with flavor. Plus, cabbage is totally healthy for you, and very low on the glycemic index - not to mention it's super crunchy and delicious!

The nuts and seeds add some goodness too, of course!

  You can substitute other nuts or seeds based on whatever you have on hand. I definitely recommend toasting the nuts though, so don't skip that part! It really enhances the flavor and you will notice a difference.

   There are variations of this recipe that include toasted ramen noodles that adds a great crunch element, but being gluten free, I decided to omit that! If you do decide to add ramen, keep in mind that they will get soggy if they sit in the salad in the fridge for long, so I would add them just as you eat it.




 
Asian Cabbage Salad
Ingredients:
1 head cabbage, shredded (We double the recipe and use one green and one red cabbage)
1 bunch green onions, finely chopped
1/4 cup slivered almonds
3 tablespoons sunflower seeds
     For dressing:
3/4 cup vegetable oil
1/4 cup plus 1/2 tbsp rice vinegar
1/4 cup plus 1/2 tbsp sugar
2 tsp salt
1 tsp pepper

Directions:
Mix dressing ingredients and set aside.
Toast slivered almonds over medium heat on stovetop until golden.
Combine cabbage, green onions, nuts and seeds in large bowl and toss with dressing.
Let sit in the fridge for a couple hours before serving to let flavors blend.