June 2012 ~ Not Your Ordinary Recipes

http://www.voiceboks.com
http://sumossweetstuff.blogspot.com/
http://www.skiptomylou.org/
http://ninthstreetnotions.com/
http://tipjunkie.com/
http://delightfullydowling.blogspot.com
http://todayscreativeblog.net/
http://www.reasonstoskipthehousework.com/
http://mandysrecipebox.blogspot.com/
http://thischickcooks.blogspot.com/
http://somedaycrafts.blogspot.com/
http://www.somethingswanky.com/
http://www.theshabbycreekcottage.com/
http://mizhelenscountrycottage.blogspot.com/
http://www.somewhatsimple.com/
http://www.everydaytastes.com/
http://www.ladybehindthecurtain.com/
http://www.flourmewithlove.blogspot.com/

Monday, June 18, 2012

Zesty Orange Cupcakes

I was so excited when I presented these cupcakes to all of the dads on Father’s Day because they all wanted one. Even better, some of the dads had more than one! I had my second one today and it was still as tasty as it was yesterday.

You can make a cake if you’d prefer, but the cupcake was the perfect serving size.

I used all of the liners I could find in my house and then made mini cupcakes with extra batter.

You are going to love the flavor in the icing and the cake. I used fresh squeezed OJ and the zest from one of the oranges. The orange wasn’t overpowering! It was perfect for summer too!

What You Will Need:
1 C fresh squeezed orange juice (about 3-4 navel oranges)
2 tsp orange zest
2 C all purpose flour
3 ½ tsp baking powder
1 ¾ C sugar
2 tsp vanilla extract
2 sticks of unsalted butter, softened
3 eggs
1 tsp salt
½ C milk
3-4 C powdered sugar
red food coloring
yellow food coloring
Non-stick cooking spray
cupcake liners
cupcake pan
hand mixer
large bowl

1) Juice the oranges.
2) Preheat oven to 350°F.
3) Sift together flour, salt and baking powder. Add sugar.
4) Mix in 1 stick of butter, eggs, 1 tsp vanilla, ½ C OJ and ½ C milk.
5) Add 1 tsp orange zest. Blend together until smooth.
6) Grease cupcake pan.
7) Fill each mold until halfway full.
8) Bake for 25 minutes or until slightly browned.
9) Clean mixer and bowl.
10) Add 1 stick butter, 1 tsp vanilla, ¼ C orange juice, and 1 tsp orange zest to bowl. Whip together.

I didn't want to make the icing too orange!

11) Sift in powdered sugar. Add food coloring to turn orange.
12) Add more OJ depending on consistency. Set aside until cupcakes have cooled.
13) Frost cupcakes.
14) Serve.

Sunday, June 17, 2012

Grilled Tuna w/Polenta and Grilled Veggies

The perfect Father’s Day Meal is one that consists of all things to grill and it’s super-easy. We had a busy day yesterday. My sweet husband took the kids to the store to buy something for dinner. He came back with an amazing surprise plus he cooked! It was incredible! And all of this on his one weekend of the year, but he insisted that he loves to grill and he wanted to make dinner.

So here goes…

What You Will Need:
6-8 oz ahi tuna steak
½ pkg prepared polenta
1 yellow squash, cut vertically into big slices
1 zucchini, cut vertically into big slices
½ C Teriyaki marinade olive oil salt and pepper

1) Marinate tuna in teriyaki sauce.
2) Slice polenta into ½ inch pieces.
3) Drizzle olive oil over squash and zucchini and sprinkle with salt and pepper.
4) Prepare grill.
5) Cook tuna for about 2 minutes per side.
6) Grill polenta and veggies until slightly charred.
7) Serve.

Saturday, June 16, 2012

Sweet and Savory Saturday- Happy Father's Day!

I know two things Daddy would love for dinner tomorrow...

Chocolate Cookies w/ White Chocolate Chips from Chocolate, Chocolate and More!

Three Cheese White Pizza from Baking with Blondie

As always, thank you for all of your great recipes! We look forward to next week!
xo, NYOR

Thursday, June 14, 2012

Foodie Friday is Back!

Wednesday, June 13, 2012

Tex Mex Chicken

The Hubs just got home from Texas, so we celebrated with a Tex-Mex dinner.

I threw a bunch of stuff together from what I had leftover in the fridge and it was pretty darn tasty. He liked it, the kids liked it and our dog enjoyed stealing a bite too!

It wasn’t overly spicy, but it definitely had a nice bite to it.

What You Will Need:
1 lb chicken breast tenders
1 (15 oz) can petite diced tomatoes
½ C mild bottled salsa
1 large clove garlic, chopped
½ C ricotta cheese
5-6 flour tortillas
½ tsp ground oregano
½ tsp chili powder
¼ tsp ground coriander
½ tsp ground cumin
½ tsp onion powder
salt and pepper
1 T olive oil
avocado
Mexican rice cooked
Skillet
foil

1) Season chicken with oregano, chili powder, coriander, onion powder and a pinch of salt and pepper. 2) Heat olive oil over medium-high heat. Add garlic and sauté for 1 minute. 3) Add chicken to skillet. Cook until no longer pink. 4) Transfer chicken to plate. 5) Lower heat and add diced tomatoes, cheese and salsa to skillet. 6) Wrap tortillas in foil. Warm in oven. 7) Bring tomato mixture to boil and reduce to simmer. Add chicken back to skillet. 8) Serve tortillas with chicken and sauce. 9) Garnish with avocado slices and Mexican rice.

http://www.voiceboks.com
http://sumossweetstuff.blogspot.com/
http://www.skiptomylou.org/
http://ninthstreetnotions.com/
http://tipjunkie.com/
http://delightfullydowling.blogspot.com
http://todayscreativeblog.net/
http://www.reasonstoskipthehousework.com/
http://mandysrecipebox.blogspot.com/
http://thischickcooks.blogspot.com/
http://somedaycrafts.blogspot.com/
http://www.somethingswanky.com/
http://www.theshabbycreekcottage.com/
http://mizhelenscountrycottage.blogspot.com/
http://www.somewhatsimple.com/
http://www.everydaytastes.com/
http://www.ladybehindthecurtain.com/
http://www.flourmewithlove.blogspot.com/

Sunday, June 10, 2012

Orrechiette w/Ricotta, Sausage and Peas

This dish almost makes me not want to serve orrechiette any other way again.

It goes so well together that I tried to convince my husband not to have seconds. I wanted to have leftovers for lunch.

How did I think of it?

We had peas, sausage, and leftover ricotta in the fridge and I finally found orrechiette at my grocer this week!!! Threw them all together and voila!

What You Will Need:
½ lb uncooked orrechiette pasta
1 lb Italian sweet sausage, casings removed
½ bag frozen sweet peas
¾ C part-skim ricotta cheese
½ C grated parmesan
½ tsp ground oregano
½ tsp dried basil
½ tsp dried parsley
1 tsp onion powder
½ tsp garlic salt
¼ tsp ground nutmeg
skillet
large pot
colander

1) Crumble sausage in skillet and cook until no longer pink. 2) Stir in peas and cook on low until peas are cooked. 3) Add ricotta and seasoning. 4) Prepare pasta according to package directions; reserve ½ C pasta water; drain pasta; add pasta back to pot. 5) Stir water into skillet until mixture absorbs liquid. 6) Add meat mixture to pasta. 7) Stir in parmesan. 8) Serve.

http://www.voiceboks.com
http://sumossweetstuff.blogspot.com/
http://www.skiptomylou.org/
http://ninthstreetnotions.com/
http://tipjunkie.com/
http://delightfullydowling.blogspot.com
http://todayscreativeblog.net/
http://www.reasonstoskipthehousework.com/
http://mandysrecipebox.blogspot.com/
http://thischickcooks.blogspot.com/
http://somedaycrafts.blogspot.com/
http://www.somethingswanky.com/
http://www.theshabbycreekcottage.com/
http://mizhelenscountrycottage.blogspot.com/
http://www.somewhatsimple.com/
http://www.everydaytastes.com/
http://www.ladybehindthecurtain.com/
http://www.flourmewithlove.blogspot.com/

Saturday, June 9, 2012

Sweet and Savory Saturday

Thursday, June 7, 2012

Foodie Friday- Your Recipes

Wednesday, June 6, 2012

Tomato and Zucchini Tarte

My folds collapsed.

I’ve been eyeing a recipe on www.epicurious.com for quite some time now. It is a great recipe to use up summer squash rather than zucchini bread! I always make zucchini bread and freeze it.

This year I wanted to go for this Zucchini Galette on www.epicurious.com. After checking out the recipe more in depth, I decided to change some things and add others. It turned out really well.

It’s a perfect brunch vegetarian dish or you could make mini galettes as appetizers for a dinner party. I’ll be eating my extra one for lunch!

What You Will Need:
2 C flour
1 ½ sticks of unsalted butter, cubed
6 T ice water
pinch of salt
1 ½ C part-skim ricotta cheese
½ C grated parmesan
1 large egg
½ tsp nutmeg
¼ tsp cinnamon
½ tsp dried basil (fresh would be even better)
½ C grape tomatoes, halved
½ lemon, juiced, reserve peel and grate
1 medium yellow onion, finely grated
1 large zucchini, finely grated
1 large garlic clove, chopped
2 T olive oil

1) Preheat oven to 425°F.
2) Mix pinch of salt and flour in medium bowl.

3) Mix in butter with fingertips. Squeeze flour and butter together to form meal.
4) Add water, little by little until dough form (you’ll be mixing with your hands.)
5) Divide dough in two portions. Wrap with plastic and freeze.
6) Grate zucchini. Transfer to colander and sprinkle with pinch of salt. Drain in colander while cutting onion.
7) Heat olive oil over medium-high heat. Add onion and garlic and sauté.
8) Stir in zucchini and lemon juice. Sauté for 4-5 minutes (depending on thickness of vegetables.) Remove from heat.
9) Mix ricotta, parmesan, egg, lemon peel, nutmeg, cinnamon, pinch of salt and pepper.
10) Stir in zucchini/onion mixture. Set aside.
11) Remove dough from freezer and roll out. Cut into 5-6 circles.
12) Spray cookie sheets with non-stick cooking spray. Place dough onto sheets.
13) Spoon ½ C- ¾ C ricotta mixture in middle of dough. Fold up edges.
14) Layer tomatoes evenly on top of each pie. Sprinkle with basil.
15) Bake for 15 minutes and lower heat to 375°F. Bake an additional 20 minutes.

16) Serve with salad.

So rich, one is all you need.

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