Black Olive and Lemon Tapenade

I have been having a blast cooking from a new acquisition, French Appetizers by Marie Asselin. Full of easy-to-prepare appetizers both sweet and savory, this book provides all that you need to plan a stress-free event, learning how to enjoy the cocktail hour in the French way.

The book is divided into seven sections: Basics and Condiments, Small Bites, Savory Cakes and Tarts, Bread Sandwiches and Toast, Terrines, Sweet Bites, and Drinks. Everything you need to plan a party is in this book, all of it doable no matter your level of cooking skill. I have only had this book for a brief time, and it is already well thumbed.

From the tapenade that I’m sharing with you here (there are two other tasty tapenades that you’ll want to try as well), to the Marinated Mushrooms, Chicken and Olive Meatballs, Baked Croque Monsieur, Spiced Madeleines with Salted Caramel Sauce, this book has everything. How does a Salted Butter Caramel sound to you? Trust me, it is as delicious as it sounds

In addition to recipes for tasty cocktails, you will also learn how to make fruit and flower syrups to enhance your own beverages. Besides Simple Syrup, there are syrup recipes for Blackberry Lavender, Raspberry Rose, Lemon Chamomile, Orange Verbena, and Strawberry Hibiscus. If you’re getting the idea that this is a book that you cannot do without, you’re right.

As soon as you are able, run, don’t walk to your local bookstore, or favorite book-buying Internet source, and pick up a copy for yourself; you may also consider mom for Mother’s Day. You will thoroughly enjoy both cooking and nibbling from this book.

 Black Olive and Lemon Tapenade

1 cup oil-packed pitted black olives (such as Kalamata), drained (about 5 ounces)
2 tablespoons extra virgin olive oil
1 tablespoon drained capers
2 anchovy fillets*
1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon chopped fresh flat-leaf parsley
1/2 clove garlic, chopped (about 1/2 teaspoon)

Add all the ingredients to a food processor or use a hand blender. Process or blend until finely and evenly chopped, scraping down the sides if needed. The tapenade will be quite thick and chunky. For a smoother, creamier texture, add an additional 2 tablespoons olive oil and process until desired consistency.

*I used a teaspoon of anchovy paste.

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Another fabulous spread is Olive Cheese Spread, one of the most popular recipes on the blog! Try it!

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Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.

Chicken Burrito Bowls from Damn Delicious Meal Prep

If you are familiar with Chungah Rhee’s blog Damn Delicious, then you are well aware that this woman knows her food. Her first cookbook of the same name is one of the most used on my shelf. Her latest book, Damn Delicious Meal Prep, 115 Easy Recipes for Low-Calorie, High-Energy Living is just as good.

I have always liked the idea of meal prep, but never knew exactly how to get started. Oh sure, I’ve dabbled, but I didn’t have enough recipes to really go at it seriously. Now, I do. This book is the Bible of meal prep. An ample introduction will familiarize you with the process, a comprehensive shopping list will guide you as to exactly what to get, and then you will be off and running. Once you try this, it will change your life.

Every recipe that I have tried has been easy to prepare, satisfying, and delicious. The bonus is that meals are on hand when I want them, and good for me as well. Talk about a win, win!

The recipes run the gamut from snacks to smoothies, lunches and dinners, breakfasts, and even desserts.

My favorites have been the Thai Basil Chicken Balls, Vegetable Potstickers, Freezer Breakfast Croissant Sandwiches, Cheesy Chicken and Broccoli Rice Casserole, and the recipe that I am sharing with you today for Chicken Burrito Bowls. So grab your prep bowls and let’s go!

This was my first experience with ground chicken and it will not be my last. I couldn’t believe how good it was. There is something about the texture of the chicken, combined with the seasonings, that really makes you feel as if you are eating a decadent burrito. I replaced the plain rice for my Cilantro Lime Rice, and instead of making Pico de Gallo I used some salsa that I had in the fridge. I am so happy to have so many delicious meals this week, all of which are low in calories. This recipe provides you with an incredibly delicious meal for a mere 488 calories. Plus it is low in fat, and high in protein. Wow!

Each recipe in this book, most of which are accompanied by luscious photos, features an into by Rhee, provides prep time, cook time, total time, and number of servings, plus includes nutritional facts at the bottom. I think you will be surprised at how delicious relatively few calories can be.

I cannot say enough about this wonderful book. Next I’m going to try the Mason Jar Lasagna. After that the Fried Chicken TV Dinner. The excitement never ends!

I don’t think I have ever had as much fun making a week's worth of dinners as I have making these. If you don’t have this book buy it!

Chicken Burrito Bowls
From Damn Delicious Meal Prep

Chipotle Cream Sauce

1/2 cup nonfat Greek yogurt
1 chipotle pepper in adobo sauce, minced
1 clove garlic, minced
1 tablespoon freshly squeezed lime juice

2/3 cup brown rice
1 tablespoon olive oil
1 pound ground chicken
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1¾ cups corn kernels (Frozen, canned, or roasted)
½ cup pico de gallo (homemade our store-but)
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional) optional

For the Chipotle Cream Sauce

Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to three days.

Cook the rice according to package instructions in a large saucepan with 2 cups of water; set aside (I made my Cilantro Lime Rice instead.)

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Divide rice into four meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. It will keep covered in the refrigerator for 3 to 4 days. Drizzle with Chipotle Cream Sauce.  Garnish with cilantro and lime wedge, if desired, and serve. Reheat in the microwave in 30-second intervals until heated through.

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Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.

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Antique Dessert Plates - This Week's Find!

The cleaning out of my parents’ home continues, and this week’s cute find are these beautiful Italian dessert plates with matching server. I also found eight of these pink cups but, alas, no saucers to match.

These plates have a bit of history. They belonged to the mother of Shirley Fick, my mother’s long-time (since childhood) friend, who acted as maid of honor at her wedding.

You can see her in the picture below at far left. When her mother got up in years she passed them down to her daughter, who used them at every opportunity. Because Shirley had only one child, a son, she gave them to my mother knowing that they would get a lot of use, and eventually be passed down to me. And here they are, and here I am, as thrilled to have them as the original owner.

It’s going to take a special dessert for me to use these, but I guarantee I will be making one, and sharing the recipe with you.

Meanwhile, my mind is whirling thinking of all of the beautiful pink and green spring table settings that I will be able to create with these new, much loved items.

To see my previous find, click here.

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Tablescape Thursday

Moroccan Nights Tablescape

I owe this inviting and exotic looking table to my mother. The centerpiece is all made up of what were once her things. The cleaning out of my parents’ home continues, and I continue to marvel at the wonderful things I have been bringing home. I have long been an admirer of her Moroccan lanterns, and wooden elephant bowl (that lid lifts up for storage), and was delighted to have these. I knew they would make a wonderful centerpiece on a table, and I wasn’t wrong.

The table covering is a piece of fabric yardage that I bought years ago with the idea that I was going to turn it into a quilted runner. As you can see, I haven’t quite gotten around to that yet. Here’s hoping I live long enough to get this project finished. I do love the fabric, however, and think it looks marvelous here.

I didn’t know what to do about a runner for this table, so I used some gold tulle that I found in my mother’s stash. I think it really looks nice here, and sets the mood.

Gold chargers form the base.

The gold chargers are topped with nubby-edged plates in spice brown from Pier One.

On top of the brown plates are these wonderful palm tree plates with a bamboo border. These are by Fitz & Floyd and are a part of their “Cape Town” collection. I love these.

I had a hard time deciding what type of napkin to use. Initially I tried black, and I didn’t like that, then I went with persimmon, and didn’t like that, so combined the two and thought them perfect.

The gold flatware also belonged to my mother, and I think it adds a lot of sparkle here, and goes particularly well with the gold charger.

The stemware belonged to my mother years ago; she parted with them one year when I asked to use them at Thanksgiving. They go with so many table settings.

The palm tree candlestick holders I have had for years, and always keep them on display because I love them so much. I can’t tell you where I got them that’s how long I’ve had them.

 This is the type of table that strikes me would work very well on a warm summer night with balmy breezes coming in through the door. I will keep this in mind for the future, but for now I really am enjoying it this week.

Get the look:

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Tablescape Thursday

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Meal Plan Monday #16 - International Week

This may come as a surprise to you, but I find making international dishes both quick and easy. This week, like most weeks, like most of your weeks I’m sure, I have a lot on my plate. I’m also in a spicy mood, so I want good food, with little expenditure of time. International food seemed the answer, so I am representing four different countries this week. Here is what I’m planning:

Monday - Slow Cooker Chicken Tikka Masala, rice

Tuesday – Sushi via GrubHub

Wednesday - Slow Cooker Chicken Tortilla Soup, crusty rolls

Thursday - Chinese Walnut Chicken over Thai noodles

Friday – Ordering in good old-fashioned American BBQ

Saturday - Indian Shrimp Curry, Turmeric rice, melon salad

Sunday – Quiche Lorraine

Have a DELICIOUS week!

Fiesta Veggie Rice

If you read last week’s meal plan, you'll know that I made my Taco Meatloaf (always a winner) and Fiesta Veggie Rice from Abrams new cookbook Pescan, A Feel Good Cookbook by Abbie Cornish and Jacqueline King Schiller, to serve as a side. It is not nearly as much work as the recipe would make it appear, and it is so yummy! Each recipe in this book includes a note on what the authors call a "feel good" ingredient. The feel good ingredient in this recipe is oregano. Oregano, according to the book, is closely related to mint, so it has many of the same health benefits. It is a common digestive aid, and the essential oils in oregano have antibacterial and antifungal properties. As with most herbs it is extremely rich in antioxidants. It also provides a wonderful depth of flavor to this delicious rice dish. I have enough left over to freeze for later, and plan on having it as a main dish at some future point.

Fiesta Veggie Rice
from Pescan, A Feel Good Cookbook

2 tablespoons olive oil
½ onion, diced
1 cup brown basmati rice, rinsed and drained well
½ (14.5-ounce) can diced tomatoes
1 carrot, thinly sliced into coins
2 celery stalks, thinly sliced
1¾ cups vegetable broth
¾ teaspoon kosher sea salt
¾ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon smoked paprika
1 bay leaf
1 cup frozen peas
½ cup fresh cilantro, chopped

In a large pot with a tight-fitting lid, heat the oil over medium heat until hot, about one minute, then add the onion. Sauté until soft and translucent, about two minutes. Add the rice and stir continuously until the grains smell nutty and appear translucent and lightly toasted on the tips, about three minutes. Add the diced tomatoes and cook, stirring, until most of the liquid from the tomatoes evaporates, about three minutes more. Add the carrot and celery and stir.

Pour in the vegetable broth and add the salt, pepper, cumin, oregano, and paprika. Stir to dissolve the spices. Add the bay leaf and bring to a boil over medium-high heat, then lower the heat to maintain a simmer. Cover and cook for 45 minutes, or until the grains are tender and most of the water is absorbed. If there is excess water at 45 minutes, leave the lid off and cook for an additional 5 to 10 minutes. Turn off the heat and allow the rice to rest, covered, for 10 minutes.

While the rice cooks, placed the peas in a small bowl and cover with boiling water. Stir once and allow the water to cool.* When the rice is done resting, drain the peas and fold them into the rice, fluffing rice with a fork as needed. Remove the bay leaf. Garnish with the cilantro and serve immediately, or cool completely and store in an airtight container in the refrigerator for up to five days or three months in the freezer.

Serves 6. 

*I found this step unnecessary. I thawed the peas while I was making this dish, and then stirred them in at the end, heating through. This worked just fine.

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New Orleans-Style Gumbo

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Whether we realize it or not, a lot of what we do is dictated by others. Case in point, the late Mr. O-P did not care for Creole or Cajun dishes, ergo I never made them. Now that he is, sadly, gone, it does free me up to experiment with this cuisine. Considering the season, and considering my love for this type of food, I decided to make my first ever pot of gumbo. Before I embarked upon this journey, I read a lot about it, studied a lot of recipes, and used all of that knowledge to come up with this version. Personally, I thought it was wonderful, but the real taste test was taking it to a neighbor who loves this type of food and used to live in New Orleans. In a word, she said it was “fabulous,” and thus I can share it with you.

There are different schools of thought when it comes to rice. Some people add it to the gumbo, some people serve it on the side, and others consider such an addition blasphemous. You can do what you like. I found that adding rice makes for a very hearty meal with the need for little else. But, if you want the true taste of the gumbo, serve and enjoy it as it is. Either way, this recipe is a winner.

New Orleans-Style Gumbo

Adapted from Allrecipes.com

4 oz. bacon drippings

4 oz. all-purpose flour

1 c. coarsely chopped celery

4 large Melissa’s shallots, rough chopped

1 large green bell pepper, coarsely chopped

2 cloves garlic, minced

1 lb. andouille sausage, sliced

3 qts. beef stock

1 T. granulated sugar

½ - 1 teaspoon Kosher salt

1 tablespoon cayenne pepper (or to taste)

½  teaspoon Cajun seasoning

4 bay leaves

1/2 teaspoon dried thyme leaves

1 14.5-oz. can petite stewed tomatoes

1 6-oz. can tomato sauce

2 teaspoons file powder

2 tablespoons bacon drippings

2 10-oz. packages frozen cut okra, thawed

2 tablespoons distilled white vinegar

1 pound lump crabmeat

3 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons Worcestershire sauce

2 teaspoons file powder

Preheat the oven to 350° F.

Make a roux by placing the bacon drippings and flour into a 5 to 6-quart cast iron Dutch oven. Whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 80 minutes, whisking every 20 minutes.

Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the finished roux, and mix in the sausage. Bring the mixture to a simmer on top of the stove over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

In a stockpot bring the beef stock to a boil. Once boiling, whisk in the roux mixture. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; stir in 2 teaspoons of file gumbo powder at the 45-minute mark.

Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

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If you prefer Jambalaya to Gumbo, try this easy Slow Cooker Jambalaya for a taste of New Orleans.

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