Cornmeal Crepes with Ricotta Blueberry Filling and Family Celebrations

So much has been going on here in our humble little home in Albany, NY.  So much that it is slightly overwhelming and tiring and has sapped my energy or should I say "desire" to turn my computer on at night.  I've been a lazy "iPhone poster" who doesn't care much about her spelling mistakes when it comes to posting.  No, it has absolutely nothing to do with the fact that the tiny lettering is blurred by my old vision in anyway.  *wink*!

The events in our life that have had me busy?  Well, for one, our house finally sold.  Yippee!  Thank the Lord, Hallelujah!  Seriously folks.  One more month of having to pay rent and mortgage along with everything that comes with running two households would probably have had us spiraling downward pretty fast.  The closing took forever and I don't mean forever for just us.  I'm sure it felt like forever to the buyers also....whom I am very happy to say, happens to be a young man I've known since he was a toddler whose mom was my friend and he played with my children when growing up!  I'm so pleased and happy with who bought our home and I sincerely hope they thoroughly enjoy it.  Our Real Estate Agent, Sherri Stone was totally awesome.  She went way above and beyond for us and even went as far as taking a few fellow agents with her to our home and mowed our yard that I fretted about getting taller and taller as we waited for the closing to arrive.  If you live in northern NY area and you are looking for a killer Realtor, you won't go wrong if you choose Sherri.  Words cannot express how thankful we are that she put so much effort into helping us sell.  She more than earned her commission and I wish we had made a killing so we could have given her a big fat bonus on top of it.  As it is, we were lucky to sell our home in this market that is definitely not for the seller at this point in time.  So, all that said, Thank you to Sherri for your awesome hard work, and congrats to the buyers on becoming first time homeowners.

Next, not only was it Grumpy and my 8th anniversary this year, but it was a milestone anniversary for my awesome parents!  50 years ago, my Dad and Mom were married.  They flew to Albany on a commuter flight (a first), spent a couple days with us and were joined by my brother Steve and his family.  We all took a family trip that included my Aunt Ann who lives in my area and went to NYC where we met up with my cousin Ryan (my Aunt Ann's son) who lives in Manhattan.  Ryan was awesome and took us on a guided tour of the city.  You can view the Statue of Liberty from Ryan's apartment roof and its an awesome view of the city where you can look in one direction to see the Statue of Liberty and then in the other direction where you can see the new towers going up at Ground Zero.  We visited Central Park, Ground Zero, Times Square, Ripley's Believe it or Not Museum and Bryant Park, then we all took the train back to Albany.  A first vacation for my family together in a long time, and it felt great.

After our NYC excursion, we all went north to Mom and Dads and that next weekend my brothers and I took our parents to The Granview in Odgensburg for a celebration of their anniversary. There were gorgeous photo ops as it is located right on the St. Lawrence River and we took this precious photo of Mom, Dad, and their 4 grandsons. Happy Anniversary to Mom and Dad - I hope you enjoyed your family togetherness and I hope we can celebrate 75 years with you also and by then maybe have some great grandchildren in the picture with you too!

After all the excitement of Family celebration, we had another family celebration to attend the next day. My cousin Andrea's 2nd child graduated from high school and came to NY from Arizona to visit his grandparents for the summer. It was great seeing family we don't see often and reconnect again. Sadly, for me, that Sunday I also had to say goodbye to my youngest Christopher. He moved to North Carolina with his cousin Eric that day and while I will see him again, he has moved more than 700 miles away from me and I was having separation anxiety.

I never had to deal with any of my children being too far away from me. Usually never more than a 6 hour drive. Moving to Albany was hard, seeing Chris move to North Carolina was harder. He's grown up though and needs to find his own niche in life, so I have to accept he is so far away and just look forward to having a sunny East Coast state to go visit when I want to see my Furr. I hope the very best for him and I hope he is very happy with his new life and all goes well! I have always told my children to do what makes them happy, not what they think will make me happy. I won't be happy unless they are, so the best way to make me happy is to be it yourself. I can accept anything you choose to do, anyone you choose to see, because I know you are doing what you need to be happy in life and that is all that matters to me!  

So, we have had some exciting adventures and events that have been happening in our household.  I feel like I have written a book to put all this out there!

I have some exciting food news also.  The Beijing Beef Sliders that I entered into Price Chopper's contest?  Well, I ended up taking first prize for that burger and won $1500 worth of Lowe's gift cards!  I was totally stoked and it gave me inspiration to want to create more recipes.  Now that things have slowed down, I will have just the chance to do so.

I will be participating with Buitoni in testing out some of their new pastas (ummmm, pasta love.....) and am very excited about getting creative in the kitchen with the pasta!  I will be sharing the recipes I come up with you sometime in July so keep your eyes open for the recipe reveals and follow Buitoni on Facebook, Twitter, and Pinterest for the exciting recipe reveals!

I am also participating in the Cooking Light Virtual Supper Club for July and the post will be up next Wednesday, on July 4th.  Val, Helene and I were part of the original group who organized the supper club and all three of us will be posting along with Jerry and Sandi and Giz.

Now, last, but not least, I will leave you with this delicious breakfast crepe I made this morning.  It was so delicious I didn't want to stop eating it!

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Cornmeal Crepes with Ricotta Blueberry Filling

by June-30-2012

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 cup splenda
• 2 teaspoons lemon zest
• 3 large eggs, lightly beaten
• 2 cups almond milk
• 1 teaspoon vanilla
• Ricotta Filling
• 2 cups ricotta cheese
• 2 tablespoons splenda
• 1 teaspoon almond extract
• 1 cup fresh blueberries

Instructions

Whisk the dry ingredients together - flour, cornmeal, sugar, and salt.  Stir in the beaten eggs.  Mixture will be very dry and clumpy.  Whisk in almond milk 1/2 cup at a time.  Add flavoring and set aside in refrigerator for at least 30 minutes.

Meanwhile, make the ricotta filling by mixing ricotta, extract, splenda together until well blended.  Fold in blueberries.  Set aside in refrigerator until ready to use.

Make crepes using a 9-inch non stick skillet.  Over medium heat, pour 1/4 cup batter into center of skillet and swirl to coat bottom of pan.  When crepe begins to look bubbly and slightly dry on top, flip over to continue cooking - about 30 seconds.  Remove from pan and place on platter to cool.  Layer crepes with a small sheet of wax paper between each crepe.

To serve, spoon 2 tablespoons of filling in center of crepe.  Fold over and serve with more blueberries.

You can store leftover crepes in the refrigerator or freezer.Note:  Prep time does not include sit time in the refrigerator for the batter prior to making crepes.  Cooking time is per crepe.

Details

Prep time: 11 mins Cook time: 3 mins Total time: 15 mins Yield: 20 crepes

Velvet Shrimp

This is a recipe from years ago out of what was formally Light & Tasty Magazine and I believe is not Healthy Cooking - a Taste of Home magazine.  I used to make this dish often but since moving to Albany hadn't done so....and that has been almost 2 years ago already!  Time sure does fly!  I have blogged this before, but  because it was in my early days and the photos weren't spectacular, I decided to blog it again with some new photos!

 This is a creamy, cheesy, and slightly spicy dish and I'm so glad that I remembered and made it again as it is one of Grumpy and my favorites.  This is also my submission to this week's Presto Pasta Nights event.   This week's round up will be hosted by Ruth of Once Upon a Feast.  Make sure to check her site out on Friday, July 6th, 2012 to see the round up of pasta loving meals!  If you are interested in joining in, you can find the guidelines for submission on the Presto Pasta Night webpage.

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Velvet Shrimp

by Light & Tasty June-27-2012

Slightly spicy, creamy, and cheesy pasta dish that is sure to please!!

Ingredients

• 12 oz uncooked linguine
• 1/2 cup thinly sliced green onions
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon old bay seasoning
• 1 lb uncooked medium shrimp, peeled and deveined
• 1 tablespoon flour
• 1-1/2 cups fat free half and half
• 3/4 cup shredded part skim mozzarella  cheese

Instructions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm.Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; toss with shrimp mixture..

Details

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 6 servings

Quick and Easy Chicken Alfredo

Weeknights sometimes just have to be easy.  Sometimes I don't have a clue what I'm doing for dinner until I actually get home from work.  The night I made this was one of those nights in particular.  My day was so busy that I didn't have time to think about dinner until I was driving home.  Fortunately I had some chicken cutlets thawed in the refrigerator, so I at least knew I would be doing something with chicken.  I started to think about what I could do when I remembered I had some fat free half and half in the fridge too.  Hence, quick and easy Chicken Alfredo became our dinner that evening!

 I am submitting this post to this week's Presto Pasta Nights.  This week the host will be by the founder of Presto Pasta Nights, Ruth of  Once Upon a Feast.  You can join in by sending your submission to Ruth.  You can find the guidelines on the PPN website.  Ruth is also looking for some future hosts.  Let her know if you would like to participate and host a week of PPN!  If you love pasta as much as I do (and several other's who participate) you don't want to miss out!

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Quick and Easy Chicken Alfredo

by Shelby Law Ruttan June-5-2012

A low fat, quick and easy alfredo recipe for those busy weeknights!

Ingredients

• 1 lb Chicken Cutlets, diced
• 1/2 tbsp olive oil
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 4 garlic cloves, minced
• 1-1/4 cup fat free half and half
• 1 tablespoon cornstarch
• 1/3 cup grated parmsean cheese

Instructions

Cook pasta according to package.

While pasta is cooking, In a large skillet, heat olive oil over medium heat until hot.  Add garlic and stir fry one minute.  Add chicken pieces and cook until pieces are no longer pink.  Add salt and pepper to season.

Mix half and half and cornstarch together until combined.  Add to chicken.  Heat and stir until sauce begins to thicken.  Stir in cheese.  Toss in drained pasta, garnish with parsley and serve.

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 6 servings

Falafal Salad

When I was working at Clarkson University, there was a faculty member who's spouse brought falafal to one of our departmental parties.  That first taste had me hooked.  I absolutely loved it and wanted to know how to make them!  The faculty's spouse invited me to their home and she showed me how to do so.  I felt like I had a pretty good lesson considering they were from Jordan and I was getting an authentic recipe!  I did make them once after I was shown how but didn't really make them more than that because Grumpy would not eat them.

Then, just a few weeks ago when I was assigned my blog for the Secret Recipe Club for the month of June, I found a falafal recipe that was very unique in the fact that it was cooked in your crockpot!.  Amanda, who is the author of Fake Ginger was my match for this month and when I received her name, I never imagined I would be making falafal from her blog; mainly because she has several other items on her blog that I have pinned and want to make!  I expected I was going to be making her Bang Bang Shrimp recipe that I have had saved forever.  While I'm sure its an awesome recipe and I still plan to make it, I decided that it just didn't fit our lifestyle right now.  When I read how easy the recipe for crockpot falafal sounded I couldn't resist.  I decided then and there I was making that and it was going to be my lunch!  I didn't bother sharing with Grumpy because I knew he would say no anyway, which more than makes me happy since I get to have them all to myself.  :-)

Amanda has been around in the blog world a little longer than I have been.  She mentions that she likes it when her hubby is away because it gives her the opportunity to make things that she likes to make but her hubby doesn't care for.  The exact same thing I look forward to!  We both belonged to Tuesday's with Dorie and Daring Bakers way back in the beginning (and which I dropped out due to gaining weight being a negative side effect!)

This is definitely a great way to make falafal without the frying, I loved it and will be definitely be making it again and again!  Thanks Amanda for having such a terrific blog and sharing your recipes with us!

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Falafal Salad

by May-28-2012

Falafal patties made in the slow cooker and used to create a delicious salad.

Ingredients

• 2-1/2 cups chickpeas
• 1/2 small onion, chopped
• 2 garlic cloves, chopped
• 1-1/2 teaspoon ground cumin
• 1-1/2 teaspoon ground corriander
• 1/2 teaspoon cayenne pepper
• 1/2 cup coarsely chopped cilantro
• 1 egg
• 1 lemon, juice of
• 1/3 cup flour
• 1-1/2 teaspoons baking soda

Falafal Dressing:

• 1 cup fat free yogurt
• 3 tablespoons tahini butter
• 3 cloves garlic, minced
• juice of 2 lemons
• 1/2 teaspoon salt

Instructions

Drain chickpeas and place in food processor along with next 8 ingredients (onion through lemon juice) and pulse until mixture starts to come together but still is slightly chunky.  Transfer chickpea mixture to mixing bowl and mix in flour and baking soda.

Place about 1 tablespoon olive oil in the bottom of crockpot (I used my large oval crockpot).  Using a large cookie scoop, scoop falafal mixture and then form into slightly flattened balls with floured hands.  Place in crockpot and spray tops lightly with cooking spray.  Cover and let cook on high  2-3 hours.

Amanda instructed to use a little more oil than I did and I did follow her instruction to not turn the falafal over half way.  They browned perfectly and were delicious!

Make dressing by blending together yogurt, tahini butter, lemon juice, garlic, and salt.  To serve, place about 2 cups of chopped lettuce in center of plate. Place 2-3 falafal on top of the lettuce bed and arange chopped cucumber and chopped tomato around the lettuce bed.  Drizzle with Tahini-Yogurt Dressing and sprinkle with fresh cilantro.  Makes 12 falafal patties.

Details

Prep time: 15 mins Cook time: 2 hour 30 mins Total time: 2 hour 45 mins Yield: 4

Beijing Beef Sliders with Broccoli Slaw Topping

Grumpy and I love The Steamy Kitchen Cookbook's Beijing Beef recipe.  I had been thinking for a while how flavorful a burger would be made with the sauce for the recipe mixed into ground beef.  Then, I happened to notice that Price Chopper Supermarkets was sponsoring a Burger contest on their Facebook page.  I thought "why not?"  Whether I win or not, I wanted to create this burger anyway, so I entered it and if I were to win, well that would make me happy.  If I don't win, I will still be happy because I found a flavorful new way to make a burger!

As I thought about creating this burger, I knew that just regular ketchup, mayo, pickles would not be right for a topping.  It needed something with some vegetable and some crunch.  I wasn't sure about mayonnaise, but I sampled a little of my burger sauce mixed into the mayo and I knew that it was going to work.  I went with broccoli slaw with the mayo flavored with some of the beijing beef sauce ingredients.  I loved this slider!   The recipe is made for the BBQ Grill using the Cuisinart Nonstick Slider Grill Basket but you can also use the George Foreman Mini-Burger Slider Insert (which I have and love for rainy days!)

The burgers are moist, flavorful and 2 are a serving.  Yes, just two.  Restaurants overserve everything and when they give you 4 sliders as a serving, they are giving you way more than you need.  I made due with just one burger and an ear of corn, some sugarfree icecream sandwiched between a large graham cracker (broke in half) and still managed to stay under 500 calories for my dinner.  It would be just slightly over 500 calories for two of these burgers.

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Beijing Beef Sliders with Broccoli Slaw

by Shelby Law Ruttan May-30-2012

Flavorful moist little burgers with an Asian flair!

Ingredients

• 1 lb lean ground beef
• 2 tablespoons soy or maggi sauce
• 1 tablespoon seasoned rice vinegar
• 1/2 teaspoon black bean garlic sauce
• 1 tablespoon Splenda brown sugar blend
• Asian Broccoli Slaw:
• 1-1/2 cups broccoli slaw mix
• 3 tablespoons mayonnaise
• 1 teaspoon soy or maggi sauce
• 1 teaspoon seasoned rice vinegar
• 2 teaspoons splenda (regular)
• 1/4 teaspoon black bean garlic sauce

Instructions

To make broccoli slaw: in 1 cup measure combine mayonnaise, vinegar, soy sauce, splenda (or sugar) and black bean garlic sauce. Pour over broccoli slaw and place in refrigerator until ready to serve.

To make burgers:
Mix sauce mixture into ground beef until combined. Divide into 8 slider sized burgers (about 1/4 cup of beef mixture).

Grill burgers 3-4 minutes on each side over medium low heat.

Serve with topped with Asian Broccoli Slaw.Note:  I use Martin's Whole Wheat Potato Slider buns.  They are the BEST!

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 4 servings (2 burgers = one serving)