Wednesday, August 29, 2012

Grilled Peach Salad

In case you missed it...August is National Peach Month, and to celebrate I made this fabulous Grilled Peach Salad.


That's right...I waited till the very end of August to share this with you, but don't worry you can still get your hands on some fresh peaches!

So what are you waiting for? Grill those babies up, and put them together in this salad of fresh arugula, thinly sliced prosciutto, and crumbled goat cheese. Lightly toss with a vinaigrette sweetened with a little honey, and you'll be savoring the last days of August in no time!



Makes 2 large servings or 4 side servings
Ingredients:

3 peaches, pitted and cut into wedges
Cooking spray
1 bag arugula 
3 ounces thinly sliced prosciutto, sliced into thin strips
5 ounces crumbled goat cheese
2 tablespoons white wine vinegar
1/8 cup olive oil
2 tablespoons honey

Directions:

In a large bowl combine olive oil, white wine vinegar, and honey, and whisk to combine. Season with salt and pepper to taste and adjust the amount of olive oil to get the right consistency for a dressing. Set aside

Prepare an outdoor grill or indoor grill pan to high heat. Coat peach wedges lightly with cooking spray and place on prepared grill. Grill about 30 seconds on each side, or until grill marks appear but peaches are still firm. Remove from the grill and set aside.

Add arugula to the bowl with the dressing and toss gently to coat. Arrange arugula mixture onto salad plates. Top with peach wedges and prosciutto. Sprinkle with goat cheese.

Recipe Adapted from My Recipes

In Other News:

I am now accepting September Sponsors! So make sure to stop by my updated Sponsor page here! I also have some fabulous guest posts scheduled for you next week as I adjust to getting back in the swing of things at work!

Sunday, August 26, 2012

Wagon Wheel Pasta with Pancetta & Peas for #SundaySupper

This weeks #SundaySupper event is all about Back to School Meals! Summer is just about over, Fall is steadily approaching, and it's time for back to school. I don't have children yet, but I do work at a school, and so I know that this time of year can get crazy!

When I was a kid I remember how hectic weeknights could be for my parents. Taking my sister and I to all sorts of activities, helping with homework, but most importantly trying to get dinner on the table that didn't involve a fast food drive through! The idea behind #SundaySupper is to help bring families Around the Family Table (no matter how busy they are) which is why this weeks #SundaySupper event is so important!

Today I'm sharing with you a twist on one of my favorites from my childhood, Wagon Wheel Pasta with Pancetta & Peas.






This pasta takes just minutes to prepare and is perfect for when you want a delicious meal that's ready in a flash. Have trouble getting your kids to the table? Trust me...once they smell the fragrant aroma of sauteed shallots and pancetta coming from your kitchen, you won't have to call them twice! The wagon wheel-shaped pasta in this recipe is so cute for kids and will leave them wanting seconds! This dish is also perfect to bring as leftovers for lunch.


Ingredients:

1 pound wagon wheel-shaped pasta (or any other fun shape for kids)
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 ounces pancetta, finely diced (you can purchase the pancetta at most supermarkets already diced)
2 large or 4 small shallots, chopped
2 cups frozen petite peas, thawed
1 cup grated Parmesan cheese
Salt and pepper to taste

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.

Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the pasta, cooked pancetta, petite peas, Parmesan cheese, the remaining 1/4 cup olive oil, and salt and pepper to taste. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, as needed to lossen the sauce. Transfer to bowls and serve.


Recipe Adapted from the Weeknights with Giada cookbook.

My Mother-in-Law recently bought me this cookbook and I absolutely love it! When it first came in the mail I spent hours reading through every recipe and fell in love with all of the quick and easy weeknight meals!

This week we have an amazing line up of recipes so be sure to check out my other #SundaySupper friends!


Saturday, August 25, 2012

Stone Fruit Bellini

The end of Summer is drawing near, and before you know it Fall will be in full swing. It's time to squeeze in that final Summer vacation, kick back, and relax. And what better way to enjoy a vacation than with a delicious refreshing cocktail? Lucky for you, I have just the thing! As part of the Foodbuzz Tastemaker Program, I created a beautiful summer cocktail featuring Sweet'N Low.


This Stone Fruit Bellini uses fresh seasonal stone fruits accompanied by bubbly champagne to create the perfect end of Summer cocktail. What's even better? The addition of Sweet'N Low allows you to sip away without feeling the guilt of a sugary cocktail. That's right, now things can be sweeter and lower in sugar when you use Sweet'N Low as a replacement for sugar!

Make this Stone Fruit Bellini for your end of summer vacation or bring a pitcher along with you to your Labor Day party!




 
Ingredients:
1 apricot
1 white nectarine
2 yellow peaches
2 tablespoons fresh lemon juice
2 tablespoons Sweet'N Low
1 bottle chilled champagne
2 cups ice

Directions:

Cut one yellow peach into wedges and set aside.

Peel the remaining yellow peach, white nectarine, and apricot. Halve, pit, and coarsely chop. Place the chopped fruit in a mini-processor or blender. Add lemon juice and Sweet'N Low and pulse until smooth. Transfer to a large pitcher.

Add bottle of champagne to the pitcher and stir well to combine. Add the ice and remaining peach wedges to the pitcher. Chill for at least one hour. Garnish with basil before serving.


Disclosure: As a part of the DailyBuzz Food Tastemaker program, Sweet'N Low™ provided me with a stipend and product for sampling. All thoughts and opinions are my own.

Friday, August 17, 2012

Blog Hop Recipe Swap {Back to School Recipes}



Happy Friday and thank you so much for visiting Chelsea's Culinary Indulgence!

Welcome to our Blog Hop Recipe Swap, hosted by Ashlee @ Abpetite, Ellen @ Ellen B Cookery,  Keyona @ Skinny and Delicious and myself.

For those of you who are new to our blogs, we hold a Blog Hop Recipe Swap EVERY Friday!  Read our Tweets and Blogs and we’ll give you a head’s up so you can prepare for our theme each Friday and share new or recycled recipes from your blog with all our Foodie Friends! 

We build new friends every day that are not familiar with our older posts and miss out on awesome recipes.  This is a great way to keep our friends aware and catch up on what they’ve missed.

Today's theme is Quick Back to School Recipes!
Lunch, Snacks, or Dinner!

WHAT IS A BLOG HOP RECIPE SWAP? If you're new to our Recipe Swap, here is what you need to know... Recipe Swaps are an awesome way to show off your talent by linking your recipe(s) below.  By doing so, you will meet new bloggers and build a network of new followers. Add your recipe to the link below and please visit other blogs in the linky.  Let them know that you are a new follower and ask them to stop by and visit you back. Sharing is caring!

Do you host your own blog swap? Come add it to our directory!

Only 2 {simple} requests:
1. Post the Blog Recipe Swap button somewhere on your blog post or sidebar.
2. Please follow our blogs via our Google Friends Connect or Google Plus Page, and leave a comment.  We will follow you back!

Friday, August 10, 2012

Blog Hop Recipe Swap (Cookie Theme)


Happy Friday and thank you so much for visiting Chelsea’s Culinary Indulgence!

Welcome to our Blog Hop Recipe Swap, hosted by Ashlee @ Abpetite, Ellen @ Ellenbcookeryhttp://ellenbcookery.blogspot.com/, Keyona @ Skinny and Delicious and myself.

For those of you who are new to our blogs, we hold a Blog Hop Recipe Swap EVERY Friday!  Read our Tweets and Blogs and we’ll give you a head’s up so you can prepare for our theme each Friday and share new or recycled recipes from your blog with all our Foodie Friends! 

We build new friends every day that are not familiar with our older posts and miss out on awesome recipes.  This is a great way to keep our friends aware and catch up on what they’ve missed.

Today's theme is COOKIES!

WHAT IS A BLOG HOP RECIPE SWAP? If you're new to our Recipe Swap, here is what you need to know... Recipe Swaps are an awesome way to show off your talent by linking your recipe(s) below.  By doing so, you will meet new bloggers and build a network of new followers. Add your recipe to the link below and please visit other blogs in the linky.  Let them know that you are a new follower and ask them to stop by and visit you back. Sharing is caring!

Do you host your own blog swap? Come add it to our directory!

Only 2 {simple} requests:
1. Post the Blog Hop Recipe Swap button somewhere on your blog post or sidebar.
2. Please follow our blogs via our Google Friends Connect or Google Plus Page, and leave a comment.  We will follow you back!



Saturday, August 4, 2012

Boeuf Bourguignon #SundaySupper #CookForJulia

Although summer is getting closer and closer to an end, the heat continues to rise and rise! Last weekend I made a fabulous Frozen Strawberry Yogurt Pie, which involved absolutely no cooking whatsoever...a perfect way to beat the heat. Yesterday I spent an entire afternoon with the stove on for 3 hours making Boeuf Bourguignon...somewhat of a contradiction wouldn't you say? But, it was well worth it, because not only was this dish amazingly delicious, in fact it was the best thing I've ever eaten, but more importantly I made it for a special #SundaySupper, to honor and celebrate a cooking legend, Julia Child. August 15th, 2012 would mark Julia's 100th birthday, and since this is such a special occasion, I decided to make a special dish of Boeuf Bourguignon.



 Let me tell you, this dish will make your kitchen smell absolutely amazing! We're talking get your man to propose or convince your hubby it's time for a baby kind of dish...it's just that good. As said best by Julia, it is "one of the most delicious beef dishes concocted by man."



Makes 6 Servings
Ingredients:

6 strips of bacon
1 tablespoon olive oil
3 pounds beef stewing meet, such as Chuck Roast, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
salt and pepper
2 tablespoons flour
3 cups of a full-bodied red wine
2 cups beef stock
1 cup diced tomatoes
2 cloves chopped garlic
1/2 teaspoon fresh thyme leaves
1 crumbled bay leaf

Brown-Braised Onions (see recipe below)
Mushrooms sauteed in butter (see recipe below)

Directions:

Fill a large pot with 2 quarts of water. Add the bacon strips to the put and bring to a boil. Simmer for 10 minutes. Drain and dry with paper towels. Preheat the oven to 450 degrees.

In a large Dutch oven, saute the bacon in the olive oil over medium heat for about 2-3 minutes, until slightly browned. Remove the bacon to a side dish. Reheat the Dutch oven until fat is almost smoking before you saute the beef.

Dry the beef very well in paper towels (this is to ensure that it will brown). Season the beef with salt and pepper. Saute a few pieces at a time in the bacon fat until browned on all sides. Remove the beef from the pan and add it to the bacon on a side dish.

In the same fat, brown the carrots and onions. Season with a little salt and pepper. Once the vegetables are browned, returned the beef and bacon to the pan. Sprinkle the flour over the beef and toss to coat. Set the Dutch oven, uncovered in the middle position of the oven for 4 minutes. Toss the meat and return to the oven for another 4 minutes. This is what helps the meat to get a nice brown crust. Remove the Dutch oven and place on the stove. Turn the oven down to 325 degrees.

Stir in the wine and add enough beef stock so that the meat is almost covered. Add the tomatoes, garlic, thyme, bay leaf, and bacon. Bring to a simmer on top of the stove. Cover the Dutch oven and place in the lower third of the oven. Continue to check that the heat is just at a low simmer for about 2 1/2 to 3 hours. The meat is done when tender enough to break with a fork.

While the beef is cooking, prepare the onions and mushrooms.

Brown-Braised Onions
18-24 peeled white onions
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
2 large thyme sprigs
1 bay leaf

Place butter and olive oil in a heavy skillet over medium-high heat. When the butter and oil is bubbling, add the onions and saute about 10 minutes, rolling over the onions so that they will brown. Be careful not to break their skins.

Pour in the beef stock, season to taste, and add the thyme and bay leaf. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herbs. Set aside until the beef is finished cooking.


Mushrooms Sauteed in Butter

1/2 pound Crimini mushrooms, washed, well dried, and sliced.
1 teaspoon thyme leaves
2 tablespoons butter
1 tablespoon olive oil

Place butter and olive oil in a heavy skillet over high heat. When the butter and oil is bubbling, add the mushrooms and thyme. *Here is the most important tip-I learned that I have been sauteing mushrooms all wrong!* Toss and shake the pan for 4-5 minutes. While the mushrooms are sauteing, they will first absorb all of the fat, making the pan dry. In 2-3 minutes the fat will reappear on the surface, and the mushrooms will begin to brown. As soon as they are browned lightly, remove the heat. Set aside until the beef is finished cooking.

Directions Continued:

When the meat is tender, pour the contents of the Dutch oven into a sieve set over a saucepan. Return the beef, bacon, and vegetables to the Dutch oven. Cover the contents of the Dutch oven with the brown-braised onions and mushrooms sauteed in butter.

Skim fat off the liquids in the saucepan. Simmer sauce for a minute of two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of beef stock. Season the sauce to taste. Pour the sauce into the Dutch oven, over the meat and vegetables.

Cover the Dutch oven on the stove and simmer for 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve the Boeuf Bourguignon on a platter with boiled potatoes or crusty bread on the side, and of course enjoy a glass of wine after all your hard work!



And if you're thinking this Boeuf Bourguinon sounds like a whole lot of trouble, I will leave you with a few words of wisdom from Julia herself, "...nothing is too much trouble if it turns out the way it should."

My #SundaySupper friends have whipped up some marvelous recipes to celebrate Julia Child so please be sure to stop by and see what they've made!


#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

Thursday, August 2, 2012

Frozen Strawberry Yogurt Pie

Today I am so honored to be guest posting over on Laura’s fabulous blog, Blue Eyes & Biscotti! Her site is filled with awesome recipes, fabulous fashion, and highlights all of her adventures with her hubby and two precious little boys! Like myself, she is also featuring a a fantastic giveaway with only a few more days left to enter, so be sure to check it out here!

When she asked me to guest post for her I was absolutely thrilled! While trying to come up with a recipe, I started thinking about what’s in season, and I thought to myself my oh my, where has the summer gone?

I don't know if I've been living under a rock or what, but I can't believe I still haven't whipped up anything showcasing fresh strawberries. So, with only one month of summer left, I had to get my hands on some! And what better way to use up the little beauties than in this elegant Frozen Strawberry Yogurt Pie?



Would you just look at that beautiful dessert! Light and creamy fresh strawberry filling is spooned into a buttery graham-cracker crust and then frozen. The result? A perfectly pink frozen pie, deserving of your best cake stand!


























Want the recipe??? Head over to my friend Laura's site Blue Eyes & Biscotti and check it out!