Chicken Cutlets with Spicy Arugula

     On this wonderful Saturday morning, chicken cutlets with arugula sounded like the perfect meal to make for lunch. The thin and crispy breaded chicken was absolutely delicious and paired nicely with a spicy arugula salad.

Ingredients:

• Chicken cutlets:
• 4 chicken cutlets
• 2 large eggs
• 2 cups breadcrumbs
• 1/4 cup grated Parmesan
• 2 tsp Italian seasoning
• 1/2 tsp dried basil
• Canola oil, for frying
• Salt and pepper
• Spicy Arugula
• 4 oz arugula
• 1 1/2 tbsp lemon juice (about 1/2 lemon)
• 1 tbsp chopped shallots
• 1/2 tsp Dijon mustard
• Salt and pepper
• 1/4 cup extra-virgin olive oil

     Place a chicken cutlet between two pieces of plastic wrap and pound it out until 1/4 inch thick.

Season with salt and pepper and repeat for the other three cutlets.

     Whisk the eggs in a shallow bowl. On another plate, combine the breadcrumbs, Parmesan, basil and Italian seasoning. Take the cutlets and dip in the egg, coating both sides, then in the breadcrumb mixture.  Place on a dish and refrigerate for 20 minutes to allow the breading to set.

     Set a large skillet with canola oil over medium-high heat, and once hot fry the chicken cutlets until they are golden brown, about 2 minutes on each side. Transfer the cutlets onto a plate with paper towels to soak up the excess oil.

     In a small bowl, combine the lemon juice, shallots, Dijon mustard, and salt and pepper. Slowly whisk in the olive oil. Lightly toss the dressing over the arugula. Serve the cutlets with the arugula salad and a lemon wedge.

Tufahije (Bosnian Poached Apples)

     Tufahije is a very decadent Bosnian dessert that has origins dating back to the Ottoman Empire. Like most Bosnian desserts, tufahije is simple, sweet and inexpensive to make. Along with baklava, it is a popular dessert made for Eid (Bajram) which is exactly why I am making it this year.

Ingredients:

• 6 Golden Delicious apples; peeled, cored and placed in lemon water to prevent browning
• 2 cups sugar
• 2 cups water, enough to cover the apples
• Juice of half a lemon
• 1/2 cup finely ground walnuts
• 2 tsp cinnamon
• 1/2 tsp vanilla extract or Bosnian vanilin šećer
• Whipped cream

     To prepare the apples, begin by adding the water, sugar, and juice of half a lemon to a large pot (big enough to fit the 6 apples). Place on stove over medium heat. While waiting for the water to simmer, peel and core the apples. Place them in a separate bowl with lemon water to prevent browning. Once the water has begun to simmer, add the apples and allow to simmer until they are tender but not mushy, about 15 minutes. Carefully remove them, and allow to cool. Reserve the liquid they were cooked in also called Šerbe.

     To prepare the filling, combine the finely ground walnuts, cinnamon, and vanilla extract. Add 1/2 tsp of the Šerbe until the mixture a little mushy so that the apples are easier to fill. Fill the apples with the mixture and set aside until ready to serve.

     When ready to serve, add some Šerbe to the bottom of a small dish, add the filled apple, and top with a dollop of whipped cream.

Bajram Šerif Mubarek Olsun!

Grilled Chipotle Corn

     One of my favorite parts of summer is grilling. This past weekend we decided to grill corn, along with our usual steak and asparagus, for this new recipe I had found. I immediately gravitate toward any foods that have the word chipotle in it, so it's no wonder I was excited to try this recipe.
     The grilled corn on its own was absolutely delicious. I could not believe how much flavor grilling could bring out of the corn. Once you try this delightful side dish during a barbecue this summer, you will want to prepare it all year round.

Ingredients:

• 1 cup cream
• 1 chipotle in adobo sauce, seeded and finely chopped
• 1 tsp adobo sauce
• Zest and juice of 1 lime, divided
• 1/2 cup queso fresco, cotija, or soft crumbling cheese
• 1/2 tsp dried oregano
• 1 scallion or green onion, thinly sliced
• 2 tsp fresh cilantro, finely chopped
• 4 ears corn, husks and silk removed

     Preheat the grill to medium-high heat. In a small saucepan over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until think and flavors come together, about 15 minutes. Reduce the heat to keep the sauce warm.

     While the cream is reducing, mix the cheese, oregano, scallion, and cilantro together in a small bowl and set aside. 

     Grill the corn until the kernels char evenly. Once ready and cool, cut the corn off the cob and add to the cheese mixture. Pour the sauce over everything and mix until all the corn is coated. Drizzle some lime juice over the corn when serving. 

Pumpkin Cookies with Cream Cheese Frosting

     As you can probably tell by now, I love pumpkin desserts. The combination of pumpkin puree, cinnamon, nutmeg, and cloves is simply scrumptious. Even though this is an autumn/holiday season cookie, they are so delicious that I had to make them this summer.

Ingredients:

• Cookie Batter
• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• Cream Cheese Frosting
• 1 stick (1/2 cup) butter, softened
• 3 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

     Begin by preheating the oven to 350 degrees. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside.

     In a medium bowl, cream together the butter and sugar. Add the pumpkin puree, egg, and vanilla extract until creamy. Mix in the the dry ingredients. Once everything is combined, drop the batter by tablespoonfuls onto a cookie sheet lined with parchment paper; flatten slightly. 

     Bake for 15-20 minutes until lightly golden yet soft. As the cookies are cooling, cream together the cream cheese frosting ingredients, until you have a creamy consistency. Spread onto the cooled cookies and serve!

Strawberry Shortcake

     Strawberry shortcake has always been synonymous with spring and summer. It is light, refreshing, and bursting with flavor. This cake is simple to make and great to take on a picnic.

Ingredients:

• Shortcake:
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp sugar
• 3/4 tsp salt
• 1 1/2 cups heavy cream

• Whipped Cream:
• 1 1/2 cups heavy cream, chilled
• 3 tbsp sugar
• 1 1/2 tsp vanilla extract
• 1 tsp freshly grate lemon zest

• Strawberry topping:
• 1 1/2 pounds strawberries, stemmed and quartered 
• 3 tbsp sugar

     Mix the quartered strawberries with the 3 tablespoons of sugar, and place in the fridge for about 30 minutes to allow the juices to develop.

     Preheat the oven to 400 degrees, and begin to make the shortcake. Add the dry shortcake ingredients into a bowl, and mix in the heavy cream. Once the dough has formed, place in an 8-inch square pan and bake until golden for about 18-20 minutes.

     Allow the shortcake to cool, and cut into as many pieces as you would like your shortcakes to be. Finally, combine all the ingredients for the whipped cream, and set aside. Cut the shortcakes horizontally, and begin to assemble everything. Add the strawberries to the bottom, top with whipped cream, and add the shortcake top. Then, add more strawberries and whipped cream to the top, and you are ready to serve!

Carrot Cake with Cream Cheese Frosting

     I have eaten store-bought carrot cake many times. It was never my favorite, and now I know why. Last year, I discovered the jackpot of carrot cake recipes and realized what I had been missing all these years. I guarantee that once you try this homemade carrot cake, you will never go back to store-bough either.

Ingredients:

• Carrot Cake:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 large carrots = 3 cups grated carrots
• 1 cup chopped pecans

• Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

     Begin by preheating your oven to 350 degrees, and grease your pan of choice.

Mix the ingredients for the carrot cake in a large bowl. Combine the eggs, oil, sugar and vanilla extract first. Once thoroughly mixed, add the flour, baking soda, baking powder, salt, and cinnamon. 

     Stir in the grated carrots and pecans. Add this to your pan, and bake for 40-50 minutes depending on your oven. Check on the cake after 30 minutes by inserting a toothpick or fork, and if it comes out clean then the cake is ready.

     Set the cake aside and allow to cool. While the cake is cooling, whip your ingredients for the cream cheese frosting. Fold in the pecans at the end. Add on top of your cooled carrot cake, and serve.

Enjoy!

Blackened Fish Tacos

     I had some of the best fish tacos while on vacation in Cancun, Mexico a couple weeks ago. When I stumbled upon this blackened fish taco recipe, I could not wait to make them. Although not the same as what I had in Mexico, these fish tacos are some of the best I've had!

Ingredients for the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp brown sugar
• 1/4 tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

For the Slaw:

• 1/2 red cabbage, thinly sliced
• 1/4 green cabbage, thinly sliced
• 1/2 medium onion, diced
• 1/2 cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• 1/2 cup sour cream
• 1 ripe avocado
• 1/4 cup cilantro
• 1 jalapeno, seeded
• Juice of 1 lime
• Pinch of salt

     Combine the spices for the fish in a bowl. Add the fish to an oiled pan, and rub the spice mixture onto them. Heat a skillet over medium-high heat, and add the fillets. Fry 4-5 minutes on each side, or until the fish begins to fall apart. Warm the tortillas in the skillet for about 30 seconds on each side.

     In a food processor, combine the ingredients for the avocado-cilantro sauce. Place in a small dish and set aside.

Add the ingredients for the slaw in a bowl, mix well, and set aside.

Assemble the tacos, and you are ready to serve!