tomato basil shrimp capellini with warm goat cheese rounds and pan seared scallops

Every aspect of this dish could stand on its own -- it's so, so good. Ideally, if possible, prepare the goat cheese rounds a few hours, or up to a day ahead of time and refrigerate.

Yields 4 servings (serving size: about 2 cups pasta mixture and 1 goat cheese round)

Ingredients

• 2 cups Italian style bread crumbs
  
• 1 (4-ounce) package log-shaped goat cheese
• 1 tablespoon olive oil
• 1 cup coarsely chopped onion
• 1 shallot
  
• 6-8 garlic cloves, minced
• 2 1/2 cups chopped seeded Roma/plum tomatoes (about 1 1/2 pounds)
• 1 cup dry white wine
  
• 1/4 cup water
• 3/4 teaspoon crushed red pepper
• 1/2 pound medium shrimp, peeled and deveined
• 8 sea scallops
• 2 tablespoons unsalted butter
  
• 2 teaspoons salt
• 1 teaspoon course black pepper
  
• 1 box cooked capellini (I use Barilla Plus angel hair)
• 1/2 cup thinly sliced fresh basil
• non-stick cooking spray
  
• basil sprigs (optional)
• shavings/curls parmigiano reggiano

Preparation

Preheat oven to 400°.

Cook pasta according to directions.

Slice goat cheese into 4 round patties, crosswise. Lightly coat with non-stick cooking spray (I used butter-flavored) and press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and half the minced garlic; sauté 5 minutes. Stir in tomato, water, and red pepper flakes; cook 15 minutes, stirring occasionally. Add shrimp, salt and black pepper; cook until shrimp are done. Remove from heat. Cover; keep warm.

Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.

In the meantime, sauté remaining garlic (about 4 cloves) and chopped shallot in 2 tablespoons of butter. Cook until both begin to soften, then add one cup of white wine and bring to a boil. Turn down heat and simmer for about 5 minutes.

Heat cast iron pan over medium-high heat for 5 minutes; thoroughly pat scallops dry with paper towels, add salt and pepper to season, then place in hot pan. Sear scallops for approximately 2 minutes per side. Pour garlic and wine mixture over the top of scallops and sprinkle with fresh basil.

Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round and 2 scallops. Garnish with basil sprigs, if desired, and curls of fresh parmigiano reggiano.

petits pieds

easy-schmeasy red beans and rice

Another "light" version of a fatty classic.

Ingredients
2 cups Texmati white rice
3 tablespoons extra virgin olive oil
1 pkg (14 oz) turkey sausage
2 cans red beans
Zatarain's Creole seasoning
cayenne pepper
cold beer

Directions
Cook rice; set aside

Thinly-slice the sausage. Add olive oil to large skillet and heat over medium-high heat. Add the sausage, and generously sprinkle with Creole seasoning and cayenne pepper (to taste). Stir frequently for about 5-7 minutes, until the sausages begin to brown on both sides.

Strain liquid from the red beans and add to the sausage. Cook until warmed through.

Serve over rice. Enjoy with a cold beer.

gumbo, y’all

It’s that time of year when the best of New Orleans seeps into my inner Cajun.

Next project – Commander’s Palace bread pudding soufflé with whiskey sauce (um, yeah right).

In this gumbo recipe I used skinless turkey sausage to help lighten up the goodness a bit.

Chicken, Turkey Sausage, and Shrimp Gumbo

1/3 cup + 1 tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1/2 bunch green onions, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) beef broth
1 lb. boneless, skinless chicken breasts, cubed
1/2 lb. turkey sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
2 tablespoons Zatarain’s Creole Seasoning (I sprinkled more in, to taste)
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage leaves
2 teaspoons cayenne pepper, (optional)
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package

Directions:

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, sausage, herbs, Creole seasoning, cayenne pepper, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

Serve over rice.

Laissez les bon temps roulez!

skinny bagel widda shmeer, side of heat

Who doesn’t love a big, crusty NYC deli-style bagel, served with cream cheese, lox and capers? Oy. I’m getting all ver clempt just thinking about it.

Unfortunately, not only is a loaded bagel unkind to one’s daily calorie count, it can be tough to find unless you live or work near a good Kosher deli.

As an alternative, one of my favorite, long-time breakfast routines is noshing on an “everything” bagel (poppy & sesame seeds and garlic), topped with a spicy substitute to capers – jalapeños. Add the cool smoothness of the cream cheese and a cup of hot coffee, and you have the perfect medley of morning flavors and textures.

A great way to eat this in guilt-free fashion is to use thin bagels. My favorite is a lightly-toasted “everything” Thomas 100-calorie bagel. And using low-fat (not the insipidly sweet fat-free version) cream cheese -– a tablespoon per slice – also helps keep things respectable. The grand total is only about 160 measly calories.

It sure ain’t the Carnegie Deli in Midtown, but it’ll certainly scratch a bagel itch when the craving hits you.

a free, Sovereign, and independent republic

The Texas Declaration of Independence (March 2, 1836)

“The Texas Declaration of Independence was produced, literally, overnight. Its urgency was paramount, because while it was being prepared, the Alamo in San Antonio was under siege by Santa Anna's army of Mexico.

Immediately upon the assemblage of the Convention of 1836 on March 1, a committee of five of its delegates were appointed to draft the document. The committee, consisting of George C. Childress, Edward Conrad, James Gaines, Bailey Hardeman, and Collin McKinney, prepared the declaration in record time. It was briefly reviewed, then adopted by the delegates of the convention the following day.

…the document parallels somewhat that of the United States, signed almost sixty years earlier. It contains statements on the function and responsibility of government, followed by a list of grievances. Finally, it concludes by declaring Texas a free and independent republic.” – Lone Star Junction

Happy 175th birthday, Texas.

black bean and chicken chilaquiles

It’s no secret that up here in the land of lobster and chowder, I miss Tex-Mex food. A lot.

I’m perpetually on the look-out for opportunities to indulge in some spicy goodness, whether it be out at a restaurant, or home in La Cocina de Farrell.

Tonight I made chilaquiles that fall into the Tex-Mex slot, and are definitely worth a repeat performance. Traditionally a Mexican breakfast favorite, chilaquiles is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. My version however, was dinner. And I lightened things up in the calorie and fat department.

The recipe, as is, is a great base, but needs some added freshness to suit my taste. Next time, I’m tweaking things a bit. A squeeze of some fresh lime juice on top would be perfect. Topping individual servings with wedges of avocado and chopped tomato would definitely be another tasty, fresh (and bright) addition. And cilantro is a must – throughout the actual dish, as well as for garnish on top.

One more tip: make sure to use the El Pato salsa de fresco. If you can’t find it at one grocery store, keep looking. It makes the recipe.

But for a first-time try, this was a winner. And the fact that it’s a tremendously light dish makes it that much more delicioso. At under 300 calories per serving, you can't beat it ... for breakfast or dinner!

Yield: 6 servings

Ingredients

• Cooking spray
• 1 cup thinly sliced onion
• 6 garlic cloves, minced
• 2 cups shredded cooked chicken breast (I poached mine in chicken broth, then shredded with a fork then seasoned with chile powder, cumin, and garlic powder)
• 1 15-ounce can black beans, rinsed and drained
• 1 cup fat-free, low-sodium chicken broth
• 1 7 3/4-ounce can salsa de chile fresco (such as El Pato)
• 15 6-inch corn tortillas, cut into 1-inch strips
• 2 cups shredded queso blanco (about 4 ounces); substitute Monterrey Jack, if needed
• fat-free or light sour cream (for garnish)

Preparation

Preheat oven to 450°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture and half of cheese over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with remaining cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Serve with a generous dollop of [fat-free or light] sour cream.

{ yee haw }

Rodeo cupcakes from Crave.

Adorable.

divine

On a meandering drive this past Sunday, we stumbled across the most beautiful church I’ve ever seen – St. Peter’s by the Sea in Cape Neddick, Maine, est. 1897.

It’s exactly what a church should be – strong, beautiful, unique, and welcoming. And nestled in the snow in the dead of winter, the majesty was even more magnified. And the red front door was exquisite.

St. Peter’s describes itself as …

… an Historic Summer Chapel located in Cape Neddick, ME, minutes from Ogunquit, Wells and York. We offer the opportunity for worship and fellowship during the summer months, welcoming people of all faiths, whether they are full-time residents, part-time residents or visitors to the Southern Maine Coast.

How beautiful and perfect. I’ll be attending at least one service this summer, and my heart is full even thinking about it – worshipping by the sea in such an historic part of our country.

I’m certain it will be memorable.

{ lunch with a view }

We took a cold, snowy drive up the road to Maine today and had a super lunch with a spectacular view at Jackie’s Too Seafood & Grill in Perkins Cove, Ogunquit, ME.

Mussels, wine, falling snow and a churning ocean-front table (indoors, of course) made the experience just about perfect. And when the friendly wait staff oohed and ahhed over Paige, insisting on holding her so we could eat, I almost wept with gratitude (as I ordered another Chardonnay).

I can’t wait to return during the summer months ... again and again. What a fantastic spot in an awesome little town.

scotch and cigars

I love both.

My daddy had three girls and no boys. The result was three daughters who love baseball, fishing, scotch, and cigars.

But here’s the thing -- I’m a scotch snob, and my favorite bottle has forever prejudiced me against anything but something of the same caliber, or better.

I can sip a glass, on the rocks, of Aberlour A’bunadh (Scotland: Speyside) for an evening, and be about as happy as is humanly possible. Aberlour a'bunadh is a natural single cask strength malt whisky. Taken directly from specially selected sherry casks, it’s bottled simply without the use of modern filtering methods or the addition of water.

The palate, for me, is vanilla, apple, sherry, smoke, caramel and butter … and the butter lingers. It’s glorious.

It’s pricey (about $70), but I’ve informed Ty that for the rest of our lives, our home must never be without at least one bottle of Aberlour A’bunadh.

Even if you’re not a scotch lover, this smooth bottle of heaven will leave a future guest singing your praises (and owing you big-time for the party of the senses).

Buy it. Seriously. Buy it.

{ child’s play }

My living room has been taken over by Baby Einstein and Hot Wheels.

And I couldn’t ask for better interior designers.

{ solid }

… food, that is.

Paige is transitioning into the wonderful world of steak, lobster, caviar, and Twizzlers.

But for now, we’re starting out with rice cereal.

Nom nom nom.

{ capellini with mushrooms and garlic shrimp }

Another simple and light pasta recipe, made with ingredients that are likely already in the pantry and fridge.

I actually used frozen shrimp (defrosted by running under cold water in a colander for five minutes), which makes it that much easier. I keep a jumbo Sam’s/Costco bag of medium-sized cooked shrimp in the freezer, so it’s handy when I want to throw together a quick and yummy shrimp (usually pasta!) dinner. I also lightened things up in this dish even more by using Barilla Plus pasta.

This fast and easy recipe can be prepared and ready in 15 minutes.

Next time I think I’m going to add some lemon zest and lemon juice -- the added tang and freshness would be excellent with the shrimp and garlic.

Ingredients:

- 2 cups of cooked shrimp, peeled and de-veined
- 1 lb. mushrooms, roughly chopped (ideally, Portobello, but just about any will do)
- 5 cloves garlic, diced
- 2 tbsp. olive oil
- crushed red pepper flakes, to taste (I use a good amount)
- 1/3 cup white wine
- 1 box/package of Barilla Plus Angel Hair Pasta
- 3 tbsp. parsley, finely chopped
- Shredded parmesan cheese, Kosher salt and pepper, to taste

Directions:

Cook pasta in a large pot of salted boiling. Drain and dry well.

Meanwhile, heat oil in a medium saute pan over medium heat. Add the garlic and red pepper flakes and cook until soft, about 1 minute. Add the sliced mushrooms, salt and pepper and sauté about 2 minutes. Add white wine and cook another 3 minutes. Turn down heat and add shrimp. Cover and steam at a simmer until shrimp is heated through (about 5 minutes).

Serve over capellini and top with shredded parmesan cheese.

{ goat cheese & thyme-stuffed chicken breast }

If you’re a goat cheese fan, here’s a simple dinner worth making … again, and again.

The ingredients are few – fresh thyme, goat cheese, four chicken breasts, bacon (8 slices – I used peppered) salt, pepper and olive oil.

Cut the breasts length-wise, butterfly open like a book, and pound thin (not too thin, just evened out some).

Season both sides with salt and freshly-cracked pepper.

Fill chicken with crumbled goat cheese (as desired), and sprinkle with chopped, fresh thyme. Close, wrap with two slices of bacon, and lightly coat with olive oil.

Place in greased dish and cook at 400° for an hour.

I served the chicken with sliced potatoes, baked with rosemary, thyme, salt, pepper and olive oil, topped with Parmigiano Reggiano.