Dining Detour

For an easy summer breakfast or a snack, I love me a good smoothie. I usually improvise with whatever fruit I have around, so testing out different combos is key. Bananas, pineapples, and strawberries are also up there as top contenders in the summer smoothie rotation. Enjoy!

Summer smoothies recipe: my own

Ingredients

• 1 peach cut into large slices
• 1/2 a mango peeled and cut into chunks
• 1/4 cup raspberries
• 1/4 cup blueberries
• 1 cup nonfat vanilla or plain yogurt
• 1/2 cup milk After blending, you can add more to blender depending on your preference of thickness
• 6 ice cubes
• Packet of protein powder optional
• Handful of granola

Instructions

Add all ingredients (sans granola) into blender. Blend until mixed to desired consistency. Serve in a tall glass and top with granola.

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I am quickly finding out that having guest bloggers has its advantages. Besides more exposure, it also helps build up more content on the site, giving readers more great recipes!

Dining Detour had two great contributers recently, Trish and Laura. Trish is an incredible cook, and my best friend, and we both share a love for all things food and beverage. Laura, my now former co-worker (tears), writes a few blogs herself, Saying I do in New York, Running to Nowhere, and contributes to The Knot. Proudly, this will be my second time on the Knot, first as a bride (see below), and now for Dining Detour. She gave me some terrific exposure, so just wanted to share the love!

I am hoping that Trish’s Dish and Laura Bakes become staples on Dining Detour – so get cooking ladies. And if any of you out there have a great recipe you would like to share, I would love to feature your recipe. Take some great photos and send me an email info@diningdetour.com for consideration. Thanks again to everyone who reads this blog.

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I found these cookies on a food blog, Heather Eats Almond Butter that I read religiously (well besides dining detour). I thought they looked really healthy and sounded great. Plus, all the comments on them said that their husbands LOVED them. Healthy and their husband’s loved them? Sign me up!  I actually have experimented with the recipe a little bit.

However, after reading the comments and making them a few times I decided on two things. One, I think the chocolate hazelnut spread that’s listed below really adds a chocolately richness to the cookie without adding or changing the nutritional content of the cookie. Two, Maple Syrup is expensive and I didn’t want to use 1/2 cup of it every time I made these. So, I use 1/4 cup maple syrup and 1/4 cup homemade applesauce and it comes out PERFECT.

Maple Nut Oaties recipe: adapted from Heather Eats Almond Butter

Ingredients

• 1 cup toasted rolled oats.  Toasted in the toaster oven set on 350° for a few minutes.  Watch them as they burn easily.
• ½  cup all natural peanut butter (However I do ¼ cup peanut butter and ¼ cup of this Chocolate Hazelnut Spread, I kind of think this makes it so much better)
• ¼ cup maple syrup
• ¼ cup applesauce
• 1/2 cup sweetened shredded coconut
• 1/2 cup sliced or whole almonds
• 1/2 cup chocolate chips
• 1 tsp vanilla
• 1 tsp cinnamon

Instructions

Preheat oven to 325°.

• Combine all ingredients and refrigerate for 15 minutes.
• Scoop cookie dough by TBSP onto parchment lined or very lightly greased cookie sheet. You should get 12 cookies out of the mix.
• Bake 10-12 minutes.
• Let cool for a minute or so before placing on the cooling rack.

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My parents have upped their garden game this summer, and are starting to grow vegetables at an alarming rate. So far, I have been the beneficiary of eggplant, summer squash, lettuce, cucumbers, carrots and tomatoes. Sadly, with no outdoor space of my own, the only thing I grow is basil…in my windowsill. Actually not totally true – I also have a geranium that has been hanging on for dear life for close to five years.

So, I wanted to give special treatment to my first home grown eggplant of the summer, so I went with this recipe, and it lived up to my expectations.

Baked Eggplant Rolantini recipe: adaption from epicurious

Ingredients

• Nonstick olive oil spray
• All purpose flour
• 3 large eggs, beaten to blend
• 2  cups fresh breadcrumbs
• 1 1/2 cups grated Parmesan cheese
• 9 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 1 medium)
• 1 1/4 cups (packed) coarsely grated whole-milk mozzarella cheese
• 1  cups ricotta cheese I used skim
• handful of chopped fresh basil leaves
• 2 cups purchased marinara sauce

Ingredients

Preheat oven to 350°F. Spray 2 baking sheets with nonstick spray. Set up breading station; Place flour on plate, eggs in a bowl, and breadcrumbs mixed with 1/2 cup Parmesan cheese on another plate. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant until coating is golden, turning after 15 minutes, about 30 minutes total.

Heat pre-made marinara sauce over low flame. Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Add a few spoonfulls of the warm marinara sauce to coat bottom of a baking dish. Arrange rolls, seam side down, in baking dish.

Spoon marinara sauce over rolls; sprinkle with remaining Parmesan cheese. Bake uncovered in 350°F oven until rollatini are heated through and mozzarella cheese melts, about 30 minutes. Broil for 2 minutes, to get the top crispy.

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My dear Krissy has finally relinquished control as soul web master of Dining Detour to her bff  (yours truly) an equal lover of everything dining (and dirty martini) related.   In doing so, she is going to allow me to make a guest post from time to time to share my own favorite tried and true recipes.  Thanks Kristin for dropping the velvet ropes for the VIP treatment:).

In celebration of my maiden voyage I thought it would be most respectful to pay homage to our fabulous Dining Detour Diva by sharing a recipe that I made for Krissy and her hubby for our Valentine’s Day double date/Kristin’s 30th birthday celebration.

This recipe is everything I celebrate about great cuisine.  Simplicity + great ingredients.  It’s creamy, colorful, rich, and nutty in flavor and the perfect dish for entertaining without spending all night in the kitchen.  Its a heavier dish so perfect for a cold winter night.  It was perfect for our Valentine’s Day date.   Thank you to Giada for putting yet another fabulous spin on pasta!

I also highly recommend pairing this with a nice Malbec.  I am a firm believer in wining while cooking.  Alamos is a really great Malbec that I recently discovered from South America that is medium bodied and super smooth.  And best yet.  A great price!

Creamy Farfalle with Cremini Mushrooms, Asparagus, Walnuts, & Marscapone recipe: adaption of Giada De Laurentiis

Ingredients

Salt
1 pound farfalle pasta I usually buy the fancy gourmet stuff when entertaining
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced This is Rick’s favorite so I typically do 2 lbs instead of 1.  Mushroom lovers only
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese  the secret weapon
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan don’t be shy

Optional:  Chicken Sausage (Cook per instruction and add once pasta is prepared and pulled together)

Instructions

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.  I’ve dumped the reserved pasta water oh so many times when first debuting this dish.  If this should occur, a semi-good plan B is to make 1 cup of salt water.

To toast the walnuts, bring your oven to 400 degrees.   Line a baking dish with aluminum.  Add the nuts and cook until your kitchen is fragrant and aromatic with a nutty smell – about 5 or so minutes.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes.  Make sure the mushrooms are fork tender before you move onto the next step.   Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

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With summer in full swing, our new grill is also our new favorite accessory. Now, I am not claiming that I have any clue how to even turn the grill on, but I have been a recipient of many wonderful meals it has produced. Steve can keep his title of grill master, and I am perfectly comfortable to help shop and prep, and let him and the grill do the rest.

Here is a sweet little recipe I found that is so simple, but has such serious flavor. Squeeze the grilled lemons over the cooked shrimp to really enhance all that lemon goodness.

Grilled Shrimp and Lemon Skewers recipe: Cooking Light

Ingredients

• 2  tablespoons fresh lemon juice
• 1  tablespoon olive oil
• 1/2  teaspoon salt
• 1/2  teaspoon crushed red pepper
• 1/2  teaspoon freshly ground black pepper
• 2  garlic cloves, minced
• 32  large shrimp, peeled and deveined (about 1 1/2 pounds) We have also tried doing half scallop and half shrimp, the result is delicious.
• 32  fresh bay leaves
• 4  large lemons, each cut into 8 wedges
• Cooking spray

Instructions

Prepare grill. Again, not my area of expertise…

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.

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Steve and I celebrated July 4th with some good old fashioned BBQing and fireworks. After the heat wave, hot dogs, and potato salads of the long weekend, we settled back into our summer salad routine. Our latest obsession, is this little number. Pair it with some hummus and toasted pita bread and enjoy some Mediterranean flair.

Greek Salad recipe: my own

Ingredients

• Mixed baby greens
• Two tomatoes cut into wedges
• One cucumber peeled and sliced
• 1/2 red onion sliced thin
• 1/2 can of sliced black olives
• 4-6 grape leaves – each sliced into 4 pieces
• 1/2 cup fresh feta cheese cut into cubes

Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• salt, pepper and oregano to taste

Instructions

Combine all salad ingredients into large bowl. Whisk the salad dressing ingredients together, pour over salad, serve and enjoy!

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Just a quick note that Dining Detour has a new feature – You can now add your own photos of dining detour creations to my blog in the comment field. A special thanks to those who have prompted me to add this, Erin, Trish, Tamar and Kerri, and I hope to see some of your photo highlights!

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I watched the movie Julie and Julia last night, it was very cute, although slightly monotonous. I thought Meryl Streep did an excellent job as Julia Child, but was disappointed with the Julie Powell side story.  She comes across as a whiny, depressed thirty year old with a childlike obsession with Julia Child. I thought it was a good angle that her blog had a goal, 524 recipes in 365 days, however with that comes a expiration date of when people stop caring! I guess in the end it worked out for her, getting a book and movie deal and all.

They talked about eggs a lot in the movie, which reminded me of this fabulous little recipe that mixes Asian and French cuisines, and can be served as a side dish or as an entree. Bon Appetit!

Ginger Fried Rice recipe: adapted from Smitten Kitchen

Ingredients

• 2 tablespoons peanut oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Salt and pepper to taste
• 1 cup thinly sliced leek, white and light green parts only, rinsed and dried or 1 cup of thinly sliced green onions
• 1/2 cup chopped frozen Broccoli thawed
• Small can of peas and carrots drained
• 2 cups day-old cooked rice, brown or white;  this is the perfect way to use up any leftover rice you have, especially from Chinese delivery
• 2 large eggs
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce

Instructions

In a large skillet, heat 2  teaspoons peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

In the same skillet, reduce heat to medium-low and add 2 tablespoons oil and leeks or green onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned.

Add broccoli, peas and carrots to the skillet.

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt and pepper.

In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

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Steve and I took a road trip to Montreal for our 2 year anniversary. What a romantic place! The city has a unique European vibe, being the second largest partially French-speaking city in the world, after Paris. Our favorite part of the city was Old Montreal, it’s built up along the waterfront and lined with cobblestone streets and charming outdoor cafés along Rue Saint-Paul.

Old Montreal Architecture

Most importantly, here are a few highlights from our dining experiences. The most memorable restaurant was Chez L’Epicier, where everything was very French and exceptionally delicious.

Goat cheese salad from Chez L’Epicier

Salmon entree from Chez L’Epicier

Crêpe from café

Being from NY, I “thought” our bagels trump all. We heard through the grapevine that Montreal was famous for its amazing bagels. So naturally, we took the metro 45 minutes outside of the city to try  them. It was almost like going to Brooklyn. There are two notable bagel places;  Fairmount Bakery and St.Viateur. We tried Fairmount, and the bagels were the best I have ever had. They were small, honey-boiled and absolutely delicious. Steve and I both ate one, went back for a second, and then went back and bought a dozen to bring home.

Bagel from Fairmount

Overall, Montreal was a great choice for our little getaway. Next time we venture up that way, we hope to make it to Quebec City, which I hear is a must if you have the extra time. I leave you with this cute street performer. Au Revoir!

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