Rainbow Trout with Sugar Snaps and White Asparagus

Although I ate enough fine fare in Paris last month for an army, there's something about a home cooked summer meal that I still managed to crave. On the night I arrived back in Memphis, my mother handed me piles of magazine recipe cut-outs she had been collecting over the course of the month. Here's what we chose for the first July homemade dinner of many.

We managed to find some gorgeous black wild rice in the back of our pantry, which I simmered for an hour in organic chicken stock. It was a hearty bed for the trout and vegetables; not to mention, the colors contrasted nicely.

I will let you know that the cumin seasoning was not favored by my family members (my ultimate critics). Next time, under our roof, we are going to leave out the cumin and simply load on salt and pepper before broiling the trout. Do as you wish!

rainbow trout with sugar snaps & white asparagus

Makes 4 servings

4 whole rainbow trout
Cooking spray
4 teaspoons olive oil, divided
1 lime, halved
1/2 teaspoon ground cumin
2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 cups sugar snap peas, trimmed and halved diagonally
1/2 cup shallots, sliced vertically
Small bundle white asparagus, peeled and cut into 3 inch pieces on the diagonal
1/4 cup pine nuts
2 teaspoons chopped fresh dill

1. Preheat broiler to high.

2. Arrange trout fillets on a baking sheet coated with cooking spray. Squeeze lime juice over trout, then sprinkle with cumin, 1 teaspoon salt, and pepper. Broil 5 minutes until fish flakes easily with a fork.

3. While fish cooks, heat a medium skillet over high heat. Add 2 teaspoons olive oil and shallots. After two minutes, add asparagus, snap peas and pine nuts. Cook 3 minutes or until peas are bright green and nuts are lightly toasted, stirring frequently. Stir in dill and remaining salt. Serve over trout.

adapted from cooking light magazine

Cheesecake Cupcakes with Mary Catherine

My adorable high school friend, Mary Catherine, and I are very similar. We love to bake. We love to sing (although she's the real deal in the NYC Broadway world). We love New York (except she actually lives there). We constantly Instagram pictures of food. We modeled for a tween magazine together (trying to block that photo shoot from my memory). And did I mention that we simply love good food?

On Wednesday evening, Mary Catherine and I planned a baking night together at her house. Since we were both home for a few days, we figured we'd seize the opportunity to create something fabulous in the kitchen. After debating recipes for weeks, we decided upon ny style cheesecake cupcakes with strawberry and salted caramel toppings. How cute, right?

To be honest, I've never baked my own cheesecake before. I had never prepared homemade caramel before. But we were ready. I brought my half of the ingredients over and we baked away!

We were too busy baking to even think of taking a picture together...so here we are (close enough?):

The cheesecake turned out to be absolutely delicious...except for one problem. The crust was burnt.

Bummer.

BUT, this was not our fault. Cooking Classy called for "18 sheets of graham crackers" in her original recipe. Sheets? What does that even mean?! We figured that meant 36 squares, but that must have been an incorrect assumption. After mixing and toasting the individual crusts in the oven for 5 minutes, we found that the crust was too crumbly. The consistency just didn't seem right. We had to add more butter and sugar, which resulted in overcooked crusts before the cheesecakes even went in the oven.

MC and I adapted the recipe to be more specific and less mistake-prone. We now call for 24 squares. And we think it'll work for you!

ny style cheesecake cupcakes

makes 24 servings

24 squares finely crushed graham crackers
3 tablespoons granulated sugar
6 tablespoons salted butter, melted
4 (8 oz) packages cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
4 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
Salted Caramel Sauce or Strawberry Sauce, recipes follow

1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 tablespoons granulated sugar. Pour in melted butter and stir mixture until evenly coated.

2. Divide graham cracker mixture among 24 paper lined muffin cups, adding approximately 1 tablespoon to each. Press mixture into an even layer. Bake for 4 minutes. Remove from oven and allow to cool while preparing filling.

3. In a large mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 tablespoons flour until well blended. Add softened cream cheese. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scraping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. 

4. Tap mixing bowl against counter top to release some of the air bubbles. Divide mixture among muffin cups, filling each cup nearly full (about 1/4 cup measured). 

5. Bake in preheated oven 18-20 minutes. Do not overbake. Centers should still jiggle slightly, but they will begin to overbake if they begin to crack. Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce. Store in an airtight container in refrigerator or freeze.

adapted from cooking classy

simply strawberry sauce

1 pound fresh strawberries, rinsed and halved
2 tablespoons granulated sugar
Juice of one lemon

1. Combine all ingredients in a food processor and pulse until well chopped.

2. Transfer to an airtight container and chill for 30 minutes or until ready to serve.

caramel(ized) sauce

1 1 /2 cups granulated sugar
1/4 cup + 2 tablespoons water
6 tablespoons salted butter
1 cup heavy cream
Maldon or coarse sea salt, for sprinkling

*SUPER IMPORTANT: Please lay out all measured ingredients before you begin making the sauce. Things get going pretty quickly and you don't want burnt caramel sauce!

1. In a 2-quart saucepan, heat sugar and water over moderately high heat while whisking constantly to dissolve sugar.

2. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. This should take 2-3 minutes.

3. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted. Then, immediately remove from heat. After 5 seconds, carefully pour in cream and immediately whisk to combine (warning: it will bubble vigorously). Whisk until mixture is smooth. 

4. Allow caramel to cool several minutes then pour into a glass jar to cool. I recommend chilling for at least one hour to get the rich, classic consistency.

5. Sprinkle lightly with sea salt after spooning caramel over cheesecakes (or a scoop of vanilla ice cream).

(during step 2)

TA-DA!

Blueberry Power Muffins

I typically shun myself when I order a muffin or other pastry at Starbucks in the mornings. But guess what? These aren't even bad for you! Fresh fruit, greek yogurt, whole oats...this recipe is exactly what the Slender Student has been advising us to do all along.

I think you'll love the texture and taste. Sweet oatmeal and plump blueberries marry into a fluffy, light muffin. Mmm.

Thanks, Brenna, for the recipe!

blueberry power muffins

Makes 12 muffins (if you fill the tins all the way!)

Per serving: 205 calories | 7 g protein

No-stick cooking spray
2 cups all-purpose flour
1 cup oats–quick or regular oats, plain
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
16 ounces honey nonfat greek yogurt (We used Yoplait!)
2 large eggs, lightly beaten
4 tablespoons (half a stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

1. Heat oven to 350°. Coat muffin tin with cooking spray (or liners).

2. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl.

3. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.

4. Spoon into muffin tins.

5. Bake until top is golden and springs back when you gently touch it, 25-28 minutes.

adapted from domesticated academic

A Mother's Day Pizza Party

We celebrated my momma with the usual festivities: giving her a beautiful DebraJill necklace, eating bagels and shmear for breakfast and doing whatever my mom wished...even if that meant cleaning out the garage and her event planning storage office.

Since mom is always the one grocery shopping, cooking and cleaning for the family, I figured I would volunteer to do so on Mother's Day. I decided on flatbread pizza.  The store-bought whole wheat dough did not require any prep, and the individual pies allowed every member of my high maintenance family to pick his or her own toppings.

The four pizzas were a hit. And, might I add, this pizza party would be appropriate for any gathering, not just Mother's Day. The meal screams summer and sunshine!

THE MICAH:

My dad likes the fully loaded pie...always. A generous red base with just a sprinkle of shredded mozzarella (he always orders "light cheese") created the foundation for a vegetarian delight. I caramelized a sweet onion with baby bella mushrooms.  Artichoke hearts and black olives sat on top. Yum-o.

THE JAKE:

Basically...a margarita pizza. I sliced roma tomatoes and layered them on top of fresh mozzarella slices and a base of extra virgin olive oil. Freshly ground black pepper and a drizzle of truffle oil added the punch of flavor after this baby popped out of the oven.

THE JULIA:

Julia likes it simple too (surprisingly!). A red base with extra shredded mozzarella and caramelized baby bella mushrooms. A drizzle of truffle oil after cooking.

THE SHERIL:

My favorite momma called for my favorite kind of pizza. A base of extra virgin olive oil held a sprinkle of mozzarella, caramelized onions and baby bellas and artichokes. After the pizza cooked entirely through, I added a handful of arugula and a fried egg, which I cooked on the stove beforehand. Oh, and you cannot forget the truffle oil.

Individual Pies

Just in time for summer, eh?! And Mother's Day too!

What I love most about these pies is their size.  I mean, come on, how cute is a mini version of a classic? You can fill each 6-inch throwaway pie tin with whatever you'd like...I chose raspberries for one and blackberries for the other. But if your momma is a chocolate lover, or your grandmother enjoys a Southern apple pie, then go for the chocolate chips and sliced apples!

If you're making these for Sunday, wrap each in some cellophane with twine and a tag! The ladies in your life with love their individual treats.

individual pies

makes two 6-inch pies

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 pound fruit or chocolate filling
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
2 teaspoons cornstarch

1. Combine flour, 1 tablespoon of sugar, and salt in a large bowl. Cut the butter into the flour until the mixture resembles coarse meal. Add up to 3 tablespoons ice water and mix until just combined. Wrap in plastic wrap and chill for 30 minutes.

2. Preheat oven to 350 degrees. Divide the dough by 4 and roll each out to a 1/8-inch thickness. Line two 4-inch pie plates each with a piece of rolled dough.

3. Toss 2 tablespoons of sugar and the remaining ingredients together and divide evenly between the two dough pieces. 

4. Cut remaining two dough pieces into strips and criss-cross over filling. Crimp the edges to seal and bake until filling is bubbling and crust is golden, 55 to 60 minutes.

adapted from country living

Black Bean and Avocado Lettuce Wraps

I know I'm really into wraps these days, but this recipe was actually featured on The Slender Student last week for my Team Slender guest post!

The vibrant green lettuce is filled with protein, healthy fats and fresh produce to keep you satisfied until dinner.  I think you'll love it and find that it only takes minutes to put together.  Easy peasy.

black bean and avocado lettuce wraps

Makes: 4 servings

Per serving: 180 cal. | 5.9 g fat (1g sat.) | 25.1 g carb | 8.8 g protein

2 cups black beans, drained
2 cloves garlic, minced
1 small tomato
4 large butter lettuce leaves
½ avocado
1 teaspoon olive oil
Salt
Pepper

1. In a small saucepan over medium-low heat, sauté garlic with a drizzle of olive oil. Add black beans and stir to warm. Use a fork to slightly mash beans. Add salt and pepper to taste.

2. Place ½ cup black bean on each lettuce leaf. Top each with a slice of tomato, two slices of avocado, and a pinch of salt and pepper.

3. Wrap the leaves into tight rolls and slice in half, if desired. Enjoy right away or pack yours in a tupperware for a tasty lunch on campus! 

adapted from rabbit food for my bunny teeth