Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, April 20, 2015

Tuesday's Table for April 21, 2015

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Lemon & Lime Thyme's Cardamom and Saffron Brioche.  Cardamom is one of my favorite spices.  This gorgeous brioche reminds me of the Easter Bread my mom would make when I was growing up.  To see how to re-create this, step-by-step, in your kitchen, head over and see this wonderful site.




Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!





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Crispy Baked Stuffed Parsnips #CIC


I think parsnips are a highly under-utilized vegetable.  You hardly ever see it on a menu, probably don't cook with it very often.

Parsips, though, are really veratile.  This pale, carrot-like root has a creamy sweet texture- treat it as you would a potato, or get creative with soups, stews and cakes.



Twice baked potatoes are the inspiration for this recipe.  The parsnips are sweet when roasted (like carrots), stuffed with a creamy ricotta cheese mixture, topped with bread crumbs and then baked for a crispy texture.



I particularly like the addition of cardamom to the filling.  Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic.  It smells like holidays to me.

And these parsnips would make a beautiful holiday side dish - you could make them (up to the point of baking) a day or two in advance and then bake just before serving.

That being said, this is a really easy recipe and would be wonderful any time of the year, holiday or not!  We had them with grilled steak and corn on the cob - perfection!
















Crispy Baked Stuffed Parsnips

by Susan @ Love from the Kitchen
Prep Time: 15 minutes
Cook Time: 30 - 35 minutes
Ingredients (serves 6)
  • 12 medium parsnips, peeled
  • 1/2 cup ricotta cheese
  • 1/2 onion, finely chopped
  • 1 teaspoon ground cardamom (best to buy seeds and grind yourself for the most flavor)
  • Salt and pepper to taste
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon paprika
Instructions
Place parsnips in a skillet; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 10 to15 minutes or until crisp-tender. Drain and cool.
Cut a thin lengthwise slice out of each parsnip. Scoop out parsnip, leaving a 1/4-inch shell; set shells aside.
Process the removed parsnip in a food processor or blender until finely chopped. Add ricotta, onion, cardamom, salt and pepper. Spoon into parsnipshells.
Place in a greased 13 x 9-inch baking dish. Combine crumbs, butter and paprika; sprinkle over parsnips.
Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until the parsnips are tender and the coating is crispy.
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Tuesday, April 14, 2015

Simple Lemon Cherry Cheesecake Bars


Lemons are one of my very favorite flavors to use in all kinds of dishes.  Lemons make great dessert dishes (like today's Simple Lemon Cerry Cheesecake Bars) but also are fantastic in savory dishes - like Creamy Lemon and Basil Pasta or Roasted Potatoes with Lemon Vinaigrette.

I like lemon so much that I am going to fill up this week with lemon recipes!  Feel free to add a link to your favorite lemon recipes in the comments.  I'd love to hear about them!




These bars are truly simple to make with only 8 ingredients, but those ingredients come together into a beautiful and irresistable dessert.



The crust is a sweet and tender shortbread and the filling is brightly lemony.  The cherry preserves on top add both a beautiful color contrast and a touch of sweet cherry flavor.



With only about 10 minutes of "work" time, these are the essense of simplicity.  Be sure not to tell anyone either - they are so lovely and delicious, no one will ever know!


Simple Lemon Cherry Cheesecake Bars

by Susan @ Love from the Kitchen
Prep Time: 10 minutes
Cook Time: 2 hours bake/chill
Ingredients (25 bars)
    For the Crust
    • 1/2 cup sugar
    • 1/2 cup butter, softened
    • 1 1/4 cups all-purpose flour
    For the Filling
    • 8 ounces cream cheese, softened
    • 1/2 cup sugar
    • 1/4 cup lemon juice
    • 1 tablespoon fresh lemon zest
    • 1 egg
    For the Topping
    • 4 tablespoons cherry preserves
    Instructions
    1. Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray.
    2. In large bowl, combine 1/2 cup sugar and butter; blend well. Add flour and mix until crumbly. Press mixture in bottom of sprayed pan.
    3. Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
    4. Meanwhile, combine all filling ingredients and beat well.
    5. Remove pan from oven. Pour the filling over the partially baked crust.
    6. In small bowl, stir 2 tablespoons of the cherry preserves until softened. Spoon over filling mixture. With tip of spoon, carefully swirl preserves into top of filling. (Do not disturb crust.)
    7. Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
    8. Stir remaining preserves and spread evenly over bars.
    9. Refrigerate 30 minutes. Cut into bars.
    10. Store in refrigerator.
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    Monday, April 13, 2015

    Tuesday's Table for April 14, 2015

    Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







    This week's feature is Feeding Big's Lemon Cheesecake Topped with Lemon Curd.  This is a perfect feature to start my week of lemons!  I love lemon in just about everything - and this beautiful cheesecake has double the lemon flavor!  To see how to re-create this, step-by-step, in your kitchen, head over and see this wonderful site.




    Please grab a button  - and thanks so much for sharing!

    And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

    For this week's party, only a few guidelines:
    • Please share as many links as you like, but only if you haven't shared them here before
    • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
    • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
    No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

    And now, for this week's link party!






    zentMRS - Love in the Kitchen
    Pin It

    Friday, April 10, 2015

    Easter Candy Bark



    The Easter Bunny was generous in our house this year.  In an effort to prevent myself from eating all of it (sigh) I decided to make this bark and share it.



    The making it part was easy.  Sharing it?  Not so much.  This is fantastic and addictive stuff.  Sweet and salty with wonderful textures.



    I made mine with Easter trail mix and honey roasted peanuts as well as crumbled vanilla sandwich cookies and Easter candy.

    I think you could use more or less anything in place of the trail mix and peanuts.

    You want something salty and with some texture - think potato chips, pretzels, crackers, nuts...

    Raisins or other dried fruit is also wonderful here.

    And of course, Easter candy.


    This was a huge hit at the office.

    At least the part that they got to eat.  I'll have to make twice as much next year.



    Easter Candy Bark

    by Susan @ Love from the Kitchen
    Cook Time: 30 minutes
    Ingredients (1 1/2 pounds)
    • 1 cup trail mix (or mixture of nuts and raisins)
    • 1/3 cup broken up vanilla sandwich cookies
    • 1/3 cup honey roasted peanuts
    • 1 1/2 cups Easter candy (jelly beans, candy coated chocolates... whatever you have on hand)
    • 1 pound (16 ounces) vanilla candy coating
    • decorative sprinkles
    Instructions
    • Line a cookie sheet with parchment paper. Evenly distribute the trail mix and crumbled vanilla cookies.
    • Melt candy coating per package directions and pour over prepared layer. Using a spatula, spread the coating coating to cover completely in a thin layer.
    • Immediately scatter candy over bark and lightly press into warm coating to adhere. Sprinke with decorative sprinkles as desired.
    • Allow to set before breaking into pieces. Store in airtight container.

    Note: White chocolate and vanilla candy coating can seem interchangeable. Though candy coating works best for this recipe (as it is easier to work with when melted), I used white chocolate chips. In that case, carefully melt the chocolate according to the package instructions and then mix all of the ingredients (except decorative sprinkles) into the white chocolate before preading on the parchment covered sheet.
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