Blueberry Pecan Galette

This recipe is for the cover item on the July 2015 issue of Bon Appetit.  We're heading to Michigan in a couple of weeks and we'll be bringing back blueberries.  I'll be trying this recipe for sure.  I have some great memories of picking blueberries as a kid.  Maybe we'll take the kids to pick blueberries.

1/2 C. pecans
1 C. plus 2 tbsp. all purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 C. unsalted butter, cut into pieces

12oz. blueberries
1 tbsp. cornstarch
1 1/2 tsp. fresh lemon juice
1/4 C. sugar, plus more for sprinkling
All purpose flour
2 tbsp. milk, half and half or heavy cream

Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15; let cool.  Pulse pecans in a food processor until they are the consistency of coarse meal.  Add flour, sugar, salt, and cinnamon.  Pulse to combine.  Add butter and pulse until mixture resembles coarse meal with a few pea sized bits.

Transfer to a large bowl; drizzle with 4 tbsp. ice water and mix, adding another tbsp. of water if needed, just until mixture comes together.  Gently pat dough into a 6" diameter disk.  Wrap in plastic wrap and chill for at least an hour.

Preheat oven to 375 degrees.  Toss blueberries, cornstarch, lemon juice, and 1/4 C. sugar in a large bowl.

Roll out douh on a lightly floured surface to a 12" round.  Carefully transfer to a parchment lined baking sheet.  Mound blueberries in center of dough, leaving a 2" border.  Fold edges over, overlapping slightly.  Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 minutes.  Let cool before serving.

Orzo Salad with Zucchini and Feta

There is a lot of talk these days about eating a Mediterranean diet and how good it is for you.  I like a lot of  what is considered Mediterranean...almost to the point of having difficulty with portion control.  I wonder if I can sell this salad to Chris and the kids.

8oz. orzo
3 tbsp. olive oil
3 tbsp. white wine vinegar
1/2 tsp. crushed red pepper
3/4 tsp. salt
1/4 tsp. pepper
1 1/4lbs. zucchini
8oz. feta, crumbled
1/4 C. chopped fresh dill

Cook orzo according to package directions.  Drain and run under cold water until cool.

In a large bowl, combine oil, vinegar, red pepper, salt and pepper.  Add zucchini and let marinate tossing occasionally for 20 minutes.

Add orzo, feta and dill to zucchini mixture; toss to combine.

Peach Tomato and Basil Salad

I chose this recipe because of the photo.  It's in the July issue of All You magazine.  I might try it with nectarines as well.  I like nectarines better than peaches but we're going to Michigan in a couple of weeks and while my Southern friends might disagree, Michigan peaches are amazing.  I might use champagne vinegar instead of white balsamic too.  Regular balsamic would be OK I am sure.

1 tbsp. white balsamic vinegar

2 tbsp. olive oil

1lb. peaches pitted and each cut into 8 wedges

1lb. tomatoes cored and sliced horizontally

1/2 C.  lightly packed basil leaves, torn or roughly chopped

Salt and pepper to taste

In a small bowl, whisk together vinegar and olive oil.  Arrange peach wedges and tomatoes on a platter; drizzle dressing on top.  Scatter with basil.  Season with salt and pepper.

Per serving: 86 calories, 5g. fat, 0g. cholesterol, 2g. fiber, 2g. fiber, 2g. protein, 11g. carbohydrates, 198mg. sodium

Chicken French Dip Sandwiches

I remember one of the first times I ordered a French dip in a restaurant; I felt so grown up.  Here s a spin on the French dip that is a great idea for a summer supper.

2 8oz. boneless skinless chicken breasts
1/2 tsp. poultry seasoning
1/2 tsp. salt, divided
1/4 tsp. ground pepper
3 tbsp. olive oil, divided
1 medium onion, thinly sliced
8oz. sliced mushrooms
1/4 C. dry sherry
1 1/2 C. low sodium chicken broth
1 tbsp. Worcestershire sauce
1 20 inch baguette

Cut the chicken breasts in half horizontally.  Cover with plastic wrap and pound with a smooth meat mallet or a heavy pan to an even 1/4 inch thickness.  Sprinkle with poultry seasoning, 1/4 tsp of salt and pepper.

Preheat oven to 400 degrees.

Heat 1 tbsp. oil in a large skillet over medium high heat.  Add the chicken and cook until browned and no longer pink in the middle, 2 to 4 minutes per side.  Transfer to a clean cutting board; cover to keep warm.

Add 1 tbsp. oil to the pan.  Cook onion and mushrooms over medium heat, stirring occasionally until light brown, 6 to 8 minutes.  Add sherry and cook, stirring for 1 minute.  Stir in broth, Worcestershire, and the remaining salt.  Bring to a boil and cook until the liquid is slightly reduced, about 5 minutes.

Meanwhile, cut baguette into 4 portions and slice horizontally.  Pull out the soft inner bread, brush the insides with the remaining tbsp. oil.  Toast on a baking sheet in the oven for about 10 minutes.

To serve, strain the liquid from the mushroom mixture for dipping.  Slice the chicken into strips.  Divide the chicken and mushrooms among the baguette pieces to make 4 sandwiches and serve with the dip.

Calories 449, Fat 15g., Cholesterol 63mg., Carbs 46g., Protein 37g., Fiber 8g., Sodium 771mg., Potassium 537mg.

Open Face Turkey Reubens

We love reuben sandwiches around here.  This is something we can do for a quick summer dinner.  We can use deli turkey or use meat from a turkey breast that we grill or smoke.

1/3 C. low fat mayonnaise
4 tsp. ketchup
1 tbsp. dill relish
3 C. coleslaw mix
4 slices pumpernickel bread
4 tsp canola oil
8 thin slices low sodium deli turkey
6 slices low sodium Swiss cheese

Position rack in the upper third of oven; preheat broiler.

Whisk mayonnaise, ketchup and relish in medium bowl.  Add coleslaw mix and toss to coat.

Place bread on a rimmed baking sheet and brush each piece with 1 tsp. oil.  Broil until toasted, 2 to 4 minutes.  Flip the bread over and top each piece with 2 slices of turkey, 1/2 C. of the coleslaw and 1 1/2 slices of Swiss cheese.  Toast the sandwiches under the broiler until the cheese is melted, 2 to 3 minutes.

Calories 383, Fat 20g., Cholesterol 63mg., Carbs 26g., Protein 26g., Fiber 3g., Sodium 733 mg., Potassium 238 mg.

Malted Chocolate Cake

 I saw this in the travel issue of Bon Appetit.  I love malted mile balls and think this will be a fun, delicious summer dessert.  Who am I kidding??  We'll eat this year round!!

Non stick spray
1 1/3 C. all purpose flour
3/4 C. unsweetened cocoa powder
1/4 C. malted milk powder
1 tp. kosher salt
1 tsp baking soda
3/4 tsp. baking powder
2 large eggs
1 large egg yolk
1 1/2 C plus 2 tbsp. granulated sugar
1 C buttermilk
1/2 C. vegetable oil
1/2 tsp. vanilla
3/4 C. coffee cooled, divided
2 tbsp. light brown sugar

Glaze:

3 oz. bittersweet chocolate, chopped
1/2 tsp. vanilla
1/2 C. heavy cream
1/4 C. malted milk powder
1/4 tsp. kosher salt
Chopped malted milk balls

Preheat oven to 350 degrees.  Lightly coat a 9x5 inch loaf pan with non stick spray, then line with parchment paper, leaving overhang on long sides.

Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.

Whisk eggs, egg yolk, and 1 1/2 C. granulated sugar in a medium bowl just to blend.  Add buttermilk, oil, vanilla, and 1/2 C. coffee, whisking just to blend.  Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined do not overmix.

Scrape batter into prepared pan and smooth surface.  Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean; 60-70 minutes.

Meanwhile, combine brown sugar, remaining  1/ C. coffee and remaining 2 tbsp. sugar in a small bowl; stirring to dissolve sugars.

Transfer cake to wire rack set inside a rimmed baking sheet and brush with coffee mixture.  Let cake cool completely in pan before turning out onto rack.

Glaze:  Place chocolate and vanilla in medium bowl.  Bring cream, mated milk powder and salt to a bare simmer in a small saucepan.  Pour over chocolate mixture and let sit for 5 minutes.

Gently stir with a rubber spatula until chocolate is melted and mixture is combined.  While still warm, pour glaze over turned out cake on wire rack, letting it drip over the sides.  Decorate if desired.

Chicken Salad in Lettuce Cups

I saw this in the Cooking Light June 2015 issue.  The photo sold me on it...I am finally going to buy one of those rotisserie chickens from Caputo's.  Stay tuned for my photos!

1/4 C. chopped walnuts...if you've been reading along, you know I will use pecans here!
1/4 C. light mayonnaise
1/4 C. plain fat free Greek yogurt
2 tsp. sherry vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 C. shredded rotisserie chicken
2 tbsp. chopped fresh flat leaf parsley
6 green onions, white and light green parts, chopped
6 Bibb lettuce leaves
1/3 C. dried cherries

Preheat oven to 350 degrees.

Spread walnuts in a single layer on a baking sheet; bake for 5 minutes or until nuts are toasted.  Cool.

Combine mayonnaise, yogurt, vinegar, salt, and pepper in a bowl; stir to combine; set aside.

Place chicken, toasted walnuts, parsley, and green onions in a large bowl; toss to combine.  Add dressing, stirring well to coat.

Place 1 lettuce leaf in each of 6 bowls.  Divide chicken salad among the bowls and top with cherries.