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Grilled Shrimp Tacos

August 19, 2009 by Jen

shrimptaco

First things first, let me apologize profusely for the quality of this picture. Unfortunately, dinner wasn’t ready until it was dark outside so I was forced to shoot these in the harsh, unflattering light of my kitchen. But these shrimp tacos were just too delicious not to share!

I have been craving shrimp tacos for the last couple weeks. I couldn’t really find a recipe that sounded perfect to me so I just kind of went for it. I decided to do grilled shrimp with a spicy jerk rub, shredded cabbage, salsa, cheese and this great Baja cream that I found on Epicurious. The combination turned out great. The flavors went together really well. The Baja cream balanced out the spiciness of the jerk grilled shrimp and the cabbage added just the right crisp to the tacos. And to top it off, they were pretty healthy!

I served these with black beans and rice (recipe to come on the blog soon!) and grilled corn. Perfect summer meal!

Grilled Shrimp Tacos
(A Bakin’ and Eggs Original)

Ingredients:

1/3 cup light mayonnaise
1/2 cup light sour cream
1 teaspoon lime zest
1-2 tablespoons freshly squeezed lime juice (to taste)
Pinch of salt
1 pound medium shrimp, peeled and deveined
Extra virgin olive oil
Jerk seasoning rub (recommended Dizzy Pig Jamaican Firewalk)
Skewers (metal or bamboo soaked in water)
Cooking spray
Taco sized flour tortillas
Your favorite salsa
Shredded cheese
Shredded cabbage

Directions:

Mix together mayonnaise, sour cream, lime zest, lime juice and salt for Baja cream. Refrigerate at least 30 minutes to let flavors develop.

Preheat grill to medium heat (around 400 degrees).

Place shrimp in a bowl and drizzle with olive oil. Toss to coat lightly. Generously shake Jerk rub over the shrimp and toss to coat. Place shrimp on skewers. Spray grill grate with cooking spray and place shrimp and grill. Cook for about 2 minutes per side or  until pink and no longer translucent.

Wrap tortillas in a paper towel and heat for about 45 seconds in the microwave. Place grilled shrimp (I did about 4 per taco) on tortillas and then top with cabbage, salsa, Baja cream and cheese.

Yield: 2-3 servings

Posted in Big Green Egg, Dizzy Pig, Ethnic, Healthy, Mexican, Seafood, Shrimp | Tagged , , , , , , | 10 Comments »

Fig Upside Down Cake

August 13, 2009 by Jen

figupsidedown

I really wanted to bake something with the figs that I picked on Monday (see my fig pickin’ story and my Grilled Pizza with Fresh Figs, Prosciutto, Caramelized Onions and Blue Cheese here). I was not in the mood for a pie or tart and kind of had my heart set on baking some sort of cake so I Googled “fresh fig cake.” Surprisingly, there is not an abundance of fig cake recipes but I did find one Fig Upside Down Cake that sounded like just what I had in mind.

This cake was very simple to put together and so delicious warm out of the oven with a scoop of ice cream. The “upside down” topping of brown sugar, butter and honey caramelizes with the figs to create a caramelized fig preserves type flavor. The cake is moist and buttery and still tasted great the second day warmed up a little.

Fig Upside Down Cake
(Recipe source nola.com)

Ingredients:

12 tablespoons (1 1/4 sticks) unsalted butter, divided
1/2 cup packed light brown sugar
2 tablespoons honey
10 fresh figs, stems removed, cut in half (I needed more like 15)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup whole milk

Directions:

Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides (I used an 8-inch pan and it worked fin). Line the bottom of the pan with parchment paper and butter the parchment.

Melt 4 tablespoons of the butter in the microwave. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange figs, cut sides down, in concentric circles over the sauce. Set aside.

Whisk together flour, baking powder and salt and set aside. In the bowl of a stand mixer or with an electric mixer, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, about 2 to 3 minutes. Add eggs 1 at a time, beating until well combined after each. Turn mixer to low speed and add dry ingredients and milk in 3 parts, beginning and ending with flour. Spoon the batter evenly over the figs.

Bake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes (mine only took 45 so start checking early). Transfer the cake to a rack and cool in the pan for at least 30 minutes.

Run a knife around the sides of the pan to loosen the cake. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Serve warm. Extra delicious with ice cream.

Posted in Cake, Dessert, Fruit | Tagged , , , , | 3 Comments »

Grilled Fig and Prosciutto Pizza

August 11, 2009 by Jen

freshfigbluepizza

I stopped by my in-law’s house today during my lunch break. Brandon was over there helping his mom cut some dead trees down to create extra sunlight for the garden she’s planning. So as he was doing back breaking labor, I was meandering around the yard and saw a fig tree I’d never noticed before – chock full of fresh, ready to pick figs. I left with a bag full of fresh figs and Brandon left sweaty and sore. Hey, fair trade for this super flavorful, delicious pizza we created tonight!

I came home and started looking for recipes to use my fresh figs. I saw tons of suggestions just to wrap them in prosciutto or stuff them with cheese. I decided to take those ideas and turn it into a pizza. One of our favorite grilled pizzas during the summer is this Gorgonzola, Walnut and Caramelized Onion Pizza from Gourmet. Using the preparation method from that recipe, I created this pizza. The flavors went together beautifully and it was a perfect light dish for this very hot summer day. I served it with a side of mixed greens.

Grilled Fig and Prosciutto Pizza
(Recipe inspired by Gourmet)

Ingredients:

1 ball pizza dough (homemade or store bought – we used Trader Joe’s) at room temperature
Extra virgin olive oil
2 ounces prosciutto
1/2 cup sliced fresh figs
1/2 cup caramelized onions
1 cup blue cheese, crumbled

Directions:

Preheat grill to medium. On a well-floured surface, stretch dough into about a 12 x 10 rectangle (we chose to divide our dough and make two smaller pizzas because they’re easier to handle on the grill).  Brush top with olive oil to lightly coat.

Create a platter and bring your dough and pizza toppings to the grill area. Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2-3 minutes or until golden brown on the bottom.

Carefully remove dough from grill and turn over (grill side up). Layer toppings starting with prosciutto, followed by onions, figs and cheese. Return to grill and grill covered for another 3 minutes, until underside is golden and cheese is melted.

Let cool before slicing into squares.

Yield: 2-3 servings

figpizzaongrill

Posted in Appetizer, Big Green Egg, Bread/Yeast, Fruit, One Dish, Pizza, Quick and Easy, Tried and True | Tagged , , , , , | 12 Comments »

Cajun Tilapia with Polenta and Peppers

August 6, 2009 by Jen

cajuntilapia

I am always hearing the question, “What can I do with tilapia?” One of our all-time favorite tilapia preparations is this Cajun tilapia. For a while I kept this Cajun seasoning in the pantry and even gave it out as a Christmas gift in mason jars a couple years ago.

So I was looking for a way to jazz up  the Cajun tilapia. I usually just serve it with roasted potatoes (sprinkled with the Cajun seasoning) and a vegetable. I found myself with some peppers and mushrooms in the fridge and decided to saute them and serve the fish over polenta. It was great!

If you’re looking for a new idea for tilapia and you like a little spice, this recipe is for you!

Cajun Tilapia with Polenta and Peppers
(Recipe source: Tilapia – Cooking Light, Polenta – Joy of Cooking, Vegetables – a Bakin’ and Eggs original)

Ingredients:

FOR THE CAJUN SPICE MIX
3 tablespoons paprika
2 tablespoons red pepper
2 tablespoons thyme
2 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon sugar

Mix everything together and store in a airtight container. You can use this Cajun seasoning on anything – poultry, pork, fish, vegetables.

FOR THE FISH
1 pound tilapia fillets
4 tablespoons Cajun seasoning mix (enough to coat fish fillets)
2 tablespoons olive oil, plus extra for coating fish
Sliced lemons (optional for garnish)

FOR THE POLENTA
3 tablespoons butter
1/2 cup onions, finely diced
2 1/2 cups water, divided
1 1/2 cups chicken broth
1 cup yellow cornmeal
Salt, to taste

FOR THE PEPPERS
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup mushrooms, sliced
1 tablespoon olive oil
Salt and pepper, to taste

Directions:

FOR THE FISH
Coat each fish fillet in olive oil. Coat with Cajun seasoning.

Heat a large non-stick skillet over medium-high heat. Add oil and heat until shimmering. Carefully add fish fillets and cook about 3-4 minutes per side. Fish should be opaque and flaky. Internal temperature should read about 145 degrees.

FOR THE POLENTA
Melt butter in a large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in 1 1/2 cups water and 1 1/2 cups chicken stock and bring mixture to a boil.

While the mixture is coming to a boil, mix together 1 cup water and 1 cup cornmeal. Gradually stir into the boiling water and then reduce heat to low. Cook, stirring constantly with a wooden spoon, until the cornmeal is thick and leaves the side of the pans when it is stirred. About 25 minutes. Add extra water or chicken stock in small amounts if necessary while cooking the polenta. Season with salt to taste.

FOR THE PEPPERS
Heat a medium skillet over medium-high heat. Add oil and heat until shimmers. Add sliced peppers and mushrooms and cook about 8-10 minutes, or until vegetables have softened a bit. Season with salt and pepper to taste.

YIELD: 4 servings

Posted in Ethnic, Fish, Side Dish, Tried and True, Vegetable | Tagged , , , , , | 5 Comments »

Coconut Cake with Lime Curd Filling

August 3, 2009 by Jen

coconutlimecake

My mother in law’s birthday was last week and of course I volunteered to bring the birthday cake to our dinner party.  I love making cakes but it doesn’t make a lot of sense to make a whole cake for just Brandon and me.

I wanted to make a summery flavored cake. We have coconut and key lime lovers in the family so I decided that a coconut cake with a lime curd filling would be just the thing.

I used a Paula Deen recipe for the cake and frosting and adapted a lemon curd recipe from my blog for the lime filling. I must say that I was especially impressed by the Seven Minute Frosting for this cake. I had never made this type of frosting before and it was a nice change to my usual buttercream or cream cheese frosting. Brandon and I both thought it was reminiscent to marshmallow fluff, in a good way!

I was pleased with the way this cake turned out and it got good reviews at the party. I think my mother in law was also thrilled to be the guest of honor instead of the party planner.

Coconut Cake with Lime Curd Filling
(Recipe sources: cake and frosting – Paula Deen, lime curd filling – adapted from this lemon curd on my blog)

Ingredients:

FOR THE CAKE
2 sticks unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups self rising flour, sifted
1 cup coconut milk, stirred (not lite)
1 teaspoon vanilla

FOR THE LIME CURD
2 large eggs
1/2 cup sugar
3 tablespoons fresh lime juice (juice of about 2 limes)
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons grated lime peel

FOR THE FROSTING
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3  cup water
2 egg whites
1 1/2 teaspoons vanilla
2 cups sweetened shredded coconut

Directions:

FOR THE CAKE

Preheat oven to 350 degrees. Grease and flour 3 (8-inch) cake pans. (I used the butter wrappers from the cake to grease the pans)

In the bowl of a stand mixer, cream butter on medium speed until fluffy. Add sugar and continue to cream for 6 to 8 minutes, until mixture is fluffy and lightened in color. Add eggs one at a time and beat well after each addition. Add flour and coconut milk alternately, beginning and ending with flour. Add vanilla and beat until just mixed.

Divide batter equally among prepared pans (about 2 cups per pan). Level batter in each pan by holding pan a few inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and create a more level cake.

Bake for 25 to 30 minutes or until done. Start checking cakes at around 22 minutes. Cool in pans for 5 to 10 minutes before inverting cakes onto cooling racks to cool completely.

FOR THE LIME CURD
Whisk eggs, sugar and lime juice in heavy small saucepan. Add butter and lime peel. Stir over medium-low heat until curd thickens to pudding consistency, about 8 minutes. DO NOT LET MIXTURE BOIL – it will curdle (trust me, I had to throw a batch out!) Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.

FOR THE FROSTING
Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Using a hand held mixer, beat mixture for about a minute on high speed. Place pan over boiling water and make sure that the boiling water does not touch the bottom of the top pan. Beat constantly on high speed with for 7 minutes. Beat in vanilla at the end and combine well.

TO ASSEMBLE THE CAKE
Place the bottom layer on a plate or cake stand. Spread top with half of the lime curd, leaving about a 1/2 inch border around the edges. Place second layer on top of the first and spread the remaining lime curd over the top. Place third layer on top of second and frost top and sides with frosting. Press coconut into the top and sides of frosting.

Posted in Cake, Special Occasion | Tagged , , , , , | 4 Comments »

Summer Corn Dip

July 23, 2009 by Jen

corndip

While we were living in Birmingham, this corn dip seemed to pop up at a lot of parties. Who would think that a cold, creamy corn mixture would be delicious and addicting with Fritos Scoops? Yes, you heard me right…I said it – Fritos!  This dip is a cinch to put together and will bring people back to the dip bowl over and over…and over…and over.

This week I volunteered to bring appetizers to a family barbecue and I knew this dip was the perfect thing! My friend Lindsey from Birmingham sent me the recipe. As I expected, no one in the Charlotte crowd had tried the dip before but they all loved it.

Bring this dip to your next party!

Summer Corn Dip
(Recipe source my friend Lindsey)
Printable Recipe: Corn Dip

Ingredients:

1/2 cup light sour cream
1/2 cup light mayo
2 cans Mexi-corn, drained
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped
1/4 cup red and green peppers, finely diced
Directions:

Mix together and chill for at least 30 minutes before serving. Serve with corn chips – recommended Fritos Scoops.

Posted in Appetizer, Quick and Easy, Vegetable, Vegetarian | Tagged , , , , | 23 Comments »

Strawberry (or Cherry) Muffins

July 20, 2009 by Jen

strawberrymuffins

With a fridge full of fresh cherries and strawberries, I found myself wanting to make a batch of muffins. I was looking for a very simple recipe where I could just stir in the chopped cherries and strawberries into the batter. I scoured the Internet for recipes and the only one that truly appealed to me was this recipe I saw on a blog I’m unfamiliar with, Cucina Nicolina.

I made six strawberry and six cherry muffins (I just divided the batter at the end). The muffins were exactly what I was looking for. I really enjoyed the texture and appreciated that they weren’t overly sweetened. The flavor of the fruit was the star.

Muffins are the perfect on the go breakfast. I usually just stash them in the freezer and grab one on my way out to work. These have been a welcome change to the banana muffins that I’m typically stocked with.

Strawberry (or Cherry) Muffins
(Recipe source Cucina Nicolina)

Ingredients:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg, lightly beaten
1/4 cup vegetable oil
1 cup milk (I used 2 percent)
2 cups cherries (pitted) or strawberries, roughly chopped (or 1 cup of each if you want to mix it up!)

Directions:

Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or liners.

Whisk together flour, baking powder, salt and cinnamon. In a separate bowl, mix together egg, vegetable oil, sugar and milk. Make a hole in the dry ingredients and pour in wet ingredients. Mix together until just combined. Do not overmix. Batter should still be fairly lumpy. Stir in chopped fruit (if you’re doing a combination, you will want to divide the batter first).

Fill muffin tins about two-thirds full. Bake for 20-25 minutes, until golden in color.

Yield: 12 muffins

Posted in Breakfast/Brunch, Fruit, Muffins, Quick and Easy | Tagged , , , | 8 Comments »

Barbecue Shrimp

July 16, 2009 by Jen

bbqshrimp

I love barbecue shrimp but I’m usually scared away from serving it reguarly because of the amount of butter in the sauce. And you know you have to eat all the sauce – the best part is dipping your bread in it! My dad used to always order this dish when we were on vacation at the beach. He worked for several years to perfect his at home version and that’s the recipe I’ve always used when I make this. And sorry to disappoint…but you’re not getting the full fat version today. You’re getting my first (and very successful) attempt at scaling it back some. While Brandon said it’s definitely not the same as the real version, it’s pretty darn good for a substitute.

If you’ve never had barbecue shrimp make sure to serve it with good French bread for mopping the sauce. Also, leave the shells on the shrimp. I know it’s tempting to take them off. But trust me…part of the fun of this dish is getting a little messy!

So I promise to give you my dad’s recipe in the future. But try this version and let me know what you think. It’s different but I think you’ll be pleasantly surprised…and walk away from the table with slightly less guilt!

Barbecue Shrimp
(Recipe adapted from Cooking Light)

Ingredients:

1/4 cup reduced fat Caesar dressing (recommended Newman’s Own)
3 tablespoons Worcestershire sauce
2 tablespoons butter
1 teaspoon oregano
1 teaspoon paprika
2 teaspoons dried rosemary
1/4-1/2 teaspoon cayenne pepper (or more! depending on your spice tolerance – we like this dish spicy!!!)
1 teaspoon hot sauce
3 bay leaves
1 large garlic clove, minced
1 pound shrimp (deveined but shell on – you can just butterfly the shrimp to devein)
1/4 cup chicken broth
Salt and pepper, to taste
Lemon wedges

Directions:

Combine the first 10 ingredients in a medium skillet over medium-high heat. Bring mixture to a boil. Add in shrimp and chicken broth and cook for 3-5 minutes, until shrimp turn pink (depending on size of your shrimp).

Season with salt and pepper to taste. Serve with lemon wedges and French bread.

Yield: 2-3 servings

Posted in Healthy, Quick and Easy, Shrimp | Tagged , , | 4 Comments »

Tomato Pie

July 14, 2009 by Jen

tomatopieslice

Tomato pie is probably one of my husband’s all-time favorite recipes. The recipe came from his church’s cookbook and it was one of his favorite dishes his mom made. Though I grew up in the South, I had never heard of tomato pie until I met Brandon. I was definitely willing to give it a shot – the combination of garden fresh tomatoes, cheddar cheese and basil baked in a pie crust sounded right up my alley. I made this for the first time when we were in college and didn’t quite perfect it on my first shot. But lots of practice over the years and my own modifications have made me a tomato pie pro.

I only make this pie during the summer when we have access to local, homegrown tomatoes. The difference in taste between grocery store and garden tomatoes is huge and tomato pie is just not the same if you don’t have fresh tomatoes and basil.

Serve this pie with a salad of mixed baby greens and you’ve got yourself a delicious summer dinner.

Tomato Pie
(Recipe adapted from Christ Church Cooks)

Ingredients:

1 double 9-inch pie crust (homemade or Pillsbury)
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
Salt and pepper, to taste

Directions:

Preheat oven to 400 degrees.

Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.

Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.

Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.

Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.

Yield: 6-8 servings

Posted in Tarts and Pies, Tomato, Tried and True, Vegetable, Vegetarian | Tagged , , , | 16 Comments »

Fresh Cherry Cobbler

July 8, 2009 by Jen

cherrycobbler250

Tonight was the last night of my visit with my grandmother. Unfortunately, I have to head back to Charlotte tomorrow and rejoin the working world. I’ve definitely enjoyed my week off of work. My dad bought some great looking Bing Cherries at the Dekalb Farmers Market last weekend. He loves all things cherry so I decided to treat everyone to fresh cherry cobbler tonight.

I really love making fruit cobblers. They are a breeze to throw together and a great way to showcase summer fruits. I thought this cobbler had just the right ratio of fruit to dough (my biggest cobbler pet peeve is too much dough) and had just the right balance of tart and sweet. The topping is biscuity, which I prefer, and has just a hint of cinnamon.

If you are a cherry lover, this cobbler is a must try!

Fresh Cherry Cobbler
(Recipe adapted from Emeril Lagasse)

Ingredients:

FOR THE FILLING:
5 cups Bing cherries, pitted
1 cup sugar
1/4 cup water
3-4 teaspoons cornstarch

FOR THE TOPPING:
1 cup all-purpose flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons cold butter
1 egg, lightly beaten
3 tablespoons milk

Directions:

Preheat oven to 400 degrees. Prepare an 8 x 8 pan with cooking spray.

Mix together cherry filling ingredients in a medium saucepan. Heat over medium-high heat until mixture is bubbling and thickened, about 5 to 7 minutes. Stir frequently. Start with 3 teaspoons of cornstarch and add extra teaspoon if necessary. Pour filling into prepared pan.

In the meantime, mix together flour, sugars, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, combine egg and milk. Stir into flour mixture until just combined.

Top cherry filling with tablespoons of dough. You should have about three rows of three dough dollops. Bake for 20-25 minutes, or until topping is golden in color.

Serve with ice cream.

Yield: 6-8 servings

cherrycobblerpan

Posted in Dessert, Fruit, Tarts and Pies | Tagged , , | 5 Comments »

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