Meet the Jicama

     I recently discovered Jicama (pronounced “hickuma”) in a salad I ordered from Pappadeaux Seafood Restaurant in Atlanta. It is a root vegetable resembling the turnip. It is most commonly used in Mexican cooking and according to Wikipedia, jícama is often paired with chili powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce.  It can be cut into thin wedges and dipped in salsa.  In my experience I find jicama to be very crunchy, sweet, and possess a texture similar to the water chestnut.  I found my jicama at Publix but a friend recently told me that she found hers at Wal-Mart, who knew? Here, I am going to show you the jicama, explain how to cut it, and later I will post a recipe using it (actually a reproduction of the excellent Pappadeaux salad!) So grab your potato peeler and sharp knife and get ready to jicamize your world! 

The jicama, sort of resembles the turnip and the potato. Start by peeling it with a vegetable peeler or a knife.

Once peeled, cut off the ends and slice the jicama in half lengthwise.

Next, slice each half into 1/2 inch wide pieces. 

Finally, slice 1/2 inch pieces into matchsticks or dice according to recipe. Store refrigerated in an airtight container up to one week.  

Cavatappi and Cheese

     In case you were wondering, cavatappi is simply “corkscrew pasta” so yes; this is essentially a recipe for macaroni and cheese. But who doesn’t like taking something ordinary and making it gourmet? I like to think of this recipe as a more fanciful, sophisticated version of the classic comfort food. It is an adaptation of a Barefoot Contessa recipe; I have only changed a few measurements. It is a little complicated, but not at all difficult. Feel free to skip steps like grating the cheese if you prefer to buy it already grated or wish to save time. I think this dish is elegant enough to serve guests and it sure was a nice treat for a Monday night dinner this week!

Ingredients

2 c. cavatappi

3 c. grated cheese (I used 2 c. Gruyere and 1 c. mild cheddar but feel free to use any combo of your favorite semi-soft cheese)

2 c. milk

¼ c. flour

5 T. butter

¼ t. ground nutmeg

1 t. kosher salt

¼ t. pepper

5 slices white bread, crusts removed

1. To prep: Preheat oven to 375 degrees. Boil pasta for 6-8 minutes, drain, set aside. Meanwhile grate 3 cups of chosen cheese, set aside. In a food processor, process bread into crumbs, set aside.

Beautiful little spirals

2. Over medium heat, melt 3 T. butter in a large saucepan. Meanwhile, heat milk in the microwave on full power 2-3 minutes or until piping hot but not boiling. Whisk flour into butter stirring constantly for about 2 minutes. Add hot milk to butter and flour mixture. Allow mixture to thicken slightly over heat about 3-4 minutes.

This is also known as a roux, a common base for many french sauces.

3.  Add grated cheese, nutmeg, salt, and pepper to mixture and stir until almost completely melted. Add pasta and stir to combine.

Mixture will thicken while baking. 

4. Melt remaining 2 T. butter and combine with breadcrumbs. Pour pasta mixture into a 9X11 inch baking dish, top evenly with breadcrumbs, and bake 25 minutes on 375 or until crust it brown and bubbly. 

Bread crumbs combined with butter to form thick crumbles.

Voila! 

Hosting a Fall Cookout

     The first weekend of October Andrew and I hosted a small cookout for a few close friends. Andrew grilled hamburgers, I made some sides and did the decorating, and our friends brought something yummy to share as well. Below, I have posted some pictures to inspire you to get into the fall season! Everything was very simple and affordable - like dollar store affordable. As you prepare for your own gatherings, remember it’s all about making your company feel welcomed, taken care of, and relaxed! Enjoy!

Straight glass vases filled with candy corn,  votives, and tied with a ribbon for the buffet table.

Glass pumpkin filled with candy corn and green apples for the buffet table.

Small vases filled with candy corn, votives, and tied with ribbon for the dining tables.

Buffet table centerpiece

Dining tables' centerpieces

     

Yellow table cloth with packing paper runner

I like to make labels for the food so that guests know what they are eating

Potted mums and pumpkins always make things feel like fall. 

Chicken and Quinoa Casserole

     You may be thinking, “quinoa?”  I thought the same thing when I first heard about it while having dinner at the home of my good friends Meghan and Rob. Meghan, a dear friend and fabulous cook, served turkey-quinoa meatloaf as the entrée to an unforgettable meal. The meatloaf was so delicious that Andrew and I each had two servings. Over dinner Rob explained that quinoa, a whole grain, is one of the only grains that is also a complete protein.  Rob quizzed my undergrad biology knowledge and I failed to remember what a “complete protein” actually was. For those of you who may have daydreamed in bio that day too, a complete protein is one consisting of all of the essential amino acids (Rob, 2010). In simpler terms, quinoa=extremely healthy. Since that dinner, I have recreated turkey-quinoa meatloaf numerous times and have begun to experiment with my own quinoa creations.

     What you have here is a dish akin to the feel good favorite, chicken and rice. I have successfully made is sub-par in the health department with the inclusion of butter, cheese, and cream of chicken soup. However, you may substitute any full fat items for their reduced fat counterparts, as I likely will in the future. Hope all you health nuts and brainiacs out there enjoy this new spin on an old classic!

Ingredients:

1 c. quinoa

2 c. low sodium chicken or vegetable stock

1 lb boneless skinless chicken breast tenderloins

1 can cream of chicken soup

1 T. dried sage

1 c. freshly grated Parmesan cheese

2 T. butter

kosher salt

pepper

paprika

1. Preheat oven to 350 degrees. Thoroughly rinse quinoa in cold water. Combine quinoa and stock in a saucepan and bring to a boil. Once boiling, reduce to a simmer and cover. Simmer 10-15 minutes or until most of the cooking liquid is absorbed.

2. To the saucepan add butter, soup, sage (grind in the palm of your hand first to release flavor), ½ c. Parmesan cheese, and salt and pepper to taste.

3. Layer a 9X9 inch casserole dish with ½ of the quinoa mixture, chicken, and the second ½ of the quinoa mixture.  

4. Top the casserole with remaining Parmesan cheese and paprika. Bake 45-55 minutes or until golden and bubbly.

* Quinoa may be purchased at any local health food store such as Earth Fare, Trader Joe's, or in Bainbridge, GA at Health Products and Yogurt Too. It may also be found in some grocery stores on the rice aisle. 

Apple Cake with Caramel Topping

Andrew and I are hosting a cookout tonight (post to come) and I made this cake to serve. I have already had a couple of requests for the recipe so I am posting it rather quickly and at the last minute. I will include a picture soon. I must give most of the credit for this recipe to Paula Deen, as it is featured in her cookbook The Lady and Sons. I have tweaked it in a couple of significant ways to make it a Charlentrèe recipe and I am giving more detailed instructions because I feel the published version of this recipe is a tad bit vague.

Ingredients

2 ½ c. sugar

3 eggs, room temperature

1 ½ c. vegetable oil

3 c. all-purpose flour

1 t. cinnamon

2 t. vanilla extract

1 c. chopped walnuts

2 ½ peeled and diced apples (canned or fresh)

3 sticks unsalted butter

2 c. light brown sugar

¼ c. heavy cream or half and half

For Cake:

Preheat the oven to 350 degrees. Cream together sugar, eggs, and oil. Add flour; mix together until well blended. Stir in vanilla, nuts, apples, and cinnamon. Pour evenly into a 9X13 inch baking dish and bake approximately 45-60 minutes (mine took about 50).

For Caramel Topping:

While the cake is baking, heat the butter, brown sugar, and cream in a saucepan over medium heat until melted, stirring constantly. Once melted, increase the temperature so that the caramel topping begins to boil. Boil for 2 minutes continuing to stir constantly. Remove from heat.

To Finish:

Remove cake from oven. Using a knife or fork perforate the cake thoroughly to create crevices for the topping to be absorbed. Pour hot caramel topping over cake and let stand uncovered for 1-2 hours. It can be served warm after an hour, but it is best served one day later once the caramel topping has been fully absorbed by the cake. Enjoy! 

Chicken Parmesan Sandwiches

     Andrew and I LOVE chicken Parmesan and I have a fabulous Emeril Lagasse recipe that I use on special occasions (or when we decided to completely abandon all notions of good health). It takes a ton of time and is a ton of trouble not to mention it is breaded, fried, and smothered in cheese. These chicken Parmesan sandwiches are a simple and healthy take on the classic dish. Trust me reader, I will never post a healthy dish that does not taste amazing! Hope you enjoy!

Ingredients

1 lb thinly sliced or pounded thin boneless skinless chicken breasts (about 5 breasts)

1 c. Kraft Light Zesty Italian Dressing

Kosher salt

Freshly ground pepper

½ - ¾ c. of your favorite pasta sauce (I use Prego Traditional Heart Smart)

1 c. low-moisture, part-skim mozzarella cheese

Any thin whole wheat/whole grain buns (I use EarthGrains 100% natural, 100% whole wheat thin buns)

Your favorite buttery spread (I use Fleischmann’s Olive Oil Spread)

Garlic Salt

1. Place chicken in a large zip-closed bag with Italian dressing and marinate for 30 minutes to 1 hour.

2. Remove chicken from bag and sprinkle both sides with salt and freshly ground pepper.

3. Cook on a grill pan or sauté pan sprayed with cooking spray on medium-high heat about 4 minutes per side or until cooked throughout (longer if your chicken beasts are thicker).

4. Meanwhile, spread both sides of your sandwich buns with buttery spread (about ½ tsp per side), sprinkle with garlic salt to taste (about 1/8 tsp per side), and toast under the broiler until brown and crispy.

5. Once cooked but still in the pan, spread about 1 tablespoon of sauce on top of each chicken breast (more or less to taste) and top each breast with 1-2 tablespoons of cheese. Place lid on pan to create steam to melt the cheese, about 2 minutes.

6. Spread one side (bottom) of each bun with another ½ tablespoon of sauce. Place chicken cheese side up on sauced side of bun and top with the other half of the bun.

* We ate these with homemade sweet potato fries but a salad or baked potato would compliment well too! 

Healthy Pasta Bake

     Originally, I was not planning on blogging this recipe because it was sort of a whim and didn’t seem too special as I was making it. However, when it came out of the oven it was a different story! Luckily I have been taking pictures of all food creations for such a time as this. I am proud to share with you a healthy, delicious, easy to assemble casserole that you (as I did) can make a day or two ahead or freeze.

Ingredients:

1 ½ c. cooked 100% whole-wheat penne pasta (I used ½ of a 13.25 oz box)

1 c. chopped fresh or frozen broccoli florets

1 c. sliced or diced carrots, peeled (I used baby carrots and skipped the peeling)

1 c. of your favorite pre-made pasta sauce (I used Prego Traditional Heart Smart)

1 lb diced boneless, skinless chicken breast

8 oz reduced fat sour cream

2 c. low-moisture part-skim mozzarella cheese, shredded

½ c. freshly grated Parmesan or Romano cheese

1 tsp dried basil

1 tsp garlic powder

1 tsp kosher salt

½ tsp pepper

1. Preheat oven to 350 degrees. Slightly undercook pasta according to package directions in heavily salted water.

2. Layer a 9 x 13 inch casserole dish with cooked pasta, broccoli, carrots, chicken, and sauce.

3. In a medium sized bowl combine cheeses, sour cream, basil, garlic powder, salt, and pepper until well blended.

4. Spread mixture evenly on top of the casserole. Bake for 1 hour until top is brown and bubbly. 

* We were extremely hungry by the time this came out of the oven and I completely forgot to take a final picture before digging in. Use your imagination to picture the cheesy top, juicy chicken, and tender vegetables and you may want to make this tonight! (And I may want to think about writing romance novels!)