Baklava Pie (a.k.a. Greek Walnut Pie)

My husband L-O-V-E-S baklava. For those of you who are unfamiliar with baklava, it's a very rich and sweet pastry made with layers of phyllo dough and a mixture of nuts with honey or syrup. I usually make it once a year, during the holidays for my husband to bring to work as a "gift" to all his employees (and himself). They always gobble it right up and then beg me to make it over and over again throughout the year. I would make it more often, but it's very time consuming to make, not to mention a little pricey.
So, I was super happy when I recently came across a recipe for Greek Walnut Pie. It's a pie that tastes just like baklava, but takes a fraction of the time to make! I was sold and needed to make it immediately.
The results are just amazing. If you are a fan of baklava, then you will love this pie!
Here's the recipe:

Baklava Pie (a.k.a. Greek Walnut Pie)
(adapted from a recipe by Maria Irvine, Pillsbury.com)

Pie crusts for a two-crust pie (homemade or store-bought)
2 1/2 cups walnuts, finely chopped
1/4 cup packed light brown sugar
2 T granulated sugar
1 1/2 tsp cinnamon
3/4 cup margarine or unsalted butter, melted and slightly cooled
3/4 cup honey
1 T lemon juice

Preheat oven to 325 degrees.
Lightly spray a 9 inch pie plate with baking spray (glass works best).
Line the pie plate with one pie crust. Trim edges to fit plate.

In a medium sized bowl, combine the chopped walnuts, brown sugar, granulated sugar and cinnamon; mix well.

Pour and evenly spread 1/4 cup of the melted margarine or butter into the bottom pie crust. Then spread the walnut mixture onto the top of the melted butter in the pie crust.

Then drizzle about 1/4 to 1/3 of a cup of melted butter over the top of the walnut mixture (do not stir!).

Top with the remaining pie crust. Seal and flute the edges.

Cut multiple large slits in the top of the pie for steam to escape. Then brush the top crust with about half or more of the remaining butter.

Bake the pie for 45-55 minutes, until lightly golden brown. About 5 minutes before you remove the pie from the oven, heat the honey and lemon juice in a small saucepan over medium heat until it has a watery consistency, stirring frequently.

Remove pie from the oven onto a wire cooling rack. Slowly pour the hot honey/lemon mixture over the entire top of the pie, making sure to let the mixture seep into the slits of the top pie crust. Brush onto the edges as well.

Cool for at least 3 hours before serving. Top with whipped cream and enjoy!

Fried Green Tomatoes

My mom used to make fried green tomatoes for just her and I as a special treat once in a while during the summer when I was growing up. I remember running out into her garden with excitement and hunting down the perfect green tomato for her and I to share.

My mom would make her tomatoes using just seasoned bread crumbs and egg, but when I make my tomatoes today, I prefer using panko bread crumbs to make them extra crispy and cayenne pepper for a little kick. I also prefer using the "shallow fry" method of cooking instead of deep-fat frying. You can use whatever method you want though.

Fried Green Tomatoes

-Serves 4

(adapted from The Neelys on Food Network)

1/4 cup canola oil (for shallow frying) or use a deep-fryer

4 medium sized green tomatoes, sliced into 1/4 inch thick rounds

3/4 cup all-purpose flour
1 T garlic powder
4 eggs
2 T milk
1 1/2 to 2 cups panko bread crumbs
1/4 tsp ground cayenne pepper (add more or use less to your taste)
1/8 tsp paprika
Kosher salt
Black pepper

Heat the oil in a skillet over medium-high heat (or heat a deep-fryer to 350 degrees).

In a shallow bowl, whisk together the egg and milk.

In a second shallow bowl, mix together the garlic powder and flour.

In a third shallow bowl, mix together the bread crumbs, paprika and cayenne pepper. Season with a little kosher salt and black pepper.

Lay the sliced tomatoes on a paper towel. Season both sides of all the tomatoes well with salt and black pepper.

When the oil is ready, dredge one tomato slice at a time into the flour mixture, then into the egg mixture and finally into the bread crumbs, making sure both sides are equally covered.

Place into the skillet and fry for 1-2 minutes on each side until dark golden brown (or cook 2-3 minutes if using a deep-fryer). Remove and drain on a paper towel. Season right away with more salt, if desired. Repeat until all the tomatoes are done.

Let rest for a couple of minutes, then enjoy!

Basil Lemon Butter Salmon

Hi everyone! Remember me? I know I haven't posted anything for a super long time, but now that school is over for the summer, I am gradually starting to get my life back :) I am going to start blogging again, but it won't be as frequent as before. Thanks for sticking with me!

So, my vegetable and herb garden I planted this spring is looking great. I have tomatoes already, my green beans, cucumbers and bell peppers are starting to flower and I can see tiny jalapenos starting to grow. My herbs have totally taken off and I'm picking some every day to cook with :) I am just loving this time of year!

I wanted to share with you a favorite and very versatile recipe. It isn't the salmon, but is actually the butter compound used to baste the salmon with!
This simple butter mixture is great on so many different foods and is very kid friendly. It's wonderful on pasta, different types of fish, grilled shrimp, biscuits, corn on the cob, in vegetable sautes and many other dishes. Be creative! You can make it in advance and keep it in the fridge. Just use what you need and store the leftovers for a different use (within a few days, that is).

One of my favorite ways to use this butter is on grilled salmon. Oh, how I love grilled salmon. Spread some of the butter over salmon fillets or steaks (a teaspoon or so per serving), place onto a greased grill and cook until done (about 10 to 15 minutes over medium heat). You can baste the salmon with more butter while it's cooking to add more flavor if you wish. Pan cooking the fish with the butter on it is wonderful as well. Enjoy!

Basil Lemon Butter

8 T unsalted butter, softened, but not melted
8 fresh basil leaves, chopped
Zest of one lemon
Juice of one lemon
1/4 tsp to 1/2 tsp Kosher salt (or to taste)
Fresh black pepper, to taste

Soften the butter until it's easily spreadable, but not melted. Using a wire whisk, whip in the chopped basil leaves, lemon zest, lemon juice, salt and pepper. Use immediately or place in the refrigerator until ready to use (within a few days). Let soften at room temperature before using.

To my friends...

I just wanted to say that I'm sorry I've been MIA for the past couple of weeks. Don't worry, I haven't given up on blogging, just needed to take a little break so I could focus on all of the craziness going on as this school year comes to an end. Between my sister having a new baby (congrats Kate and Ben!), school plays, concerts, assembly's, baseball games and other activities, I literally have not had any free time. I'm still cooking and baking all the time though, just not anything new or exciting :)

I am getting very excited for Memorial Day weekend because it will be my families first camping trip of the year. We love camping! I am so looking forward to relaxing, playing with my kids, fishing, boating and of course, eating! Camp food is the best!
Thanks to my followers and visitors for being patient with me. I will be posting new things again soon! :)

Jen

Jen's Zucchini and Summer Squash Frittata

This is one of my favorite ways to use up the leftovers from my summer saute of zucchini and summer squash. Frittatas are great for breakfast, lunch or dinner and can be made with so many different ingredients. Plus they are super quick and easy to throw together.

Here's my simple version:

Jen's Zucchini and Summer Squash Frittata

(serves 2-3)

1 1/2 - 2 cups leftover sauteed zucchini and summer squash (recipe here)
2 large eggs
2 egg whites (or just use a total of 4 large eggs, if desired)
2 T (heaping) reduced fat parmesan cheese (or regular)
Kosher salt, to taste
Fresh ground black pepper, to taste
Basil, for garnish

Using a small cast iron skillet or oven-proof skillet, spray liberally with cooking spray or rub all over with a little olive oil.
Heat skillet over medium heat. Add the leftover zucchini and summer squash and heat for about a minute or so.
Meanwhile, whisk together the eggs, egg whites and parmesan cheese. Season egg mixture well with salt and pepper.
Gently pour egg mixture over the vegetables and let cook for about 2 minutes (do not stir) or until the top is almost set (it's ok if the egg is still a little runny on top). Sprinkle top with basil.
Turn oven to LOW broil setting.
Remove skillet from heat and place in the oven. Broil for 2-3 minutes until the top is slightly golden brown. Remove from oven and let sit for a few minutes before serving. Enjoy!

Jackie's Summer Saute

My mom loved to cook. She also loved summertime and was an avid gardener. She would always have a HUGE garden every year and maintain it meticulously. One of her best loved recipes, fresh from the garden, was her summer saute of green zucchini and yellow summer squash.

I make this throughout the summer for my family now, but it's great any time of the year. It's so special to me to be able to share my mom's recipes, and the stories that go with them, with my children. Even though they never got to meet her, they will definitely know how special she was and how passionate she was about everything she did.

Jackie's Summer Saute

1 T extra virgin olive oil
2 T unsalted butter
2 medium sized green zucchini squash, sliced
2 small-medium yellow summer squash, sliced
1 green bell pepper, chopped (slightly larger pieces)
1 small onion, chopped
1-2 cloves fresh garlic, minced
1/4 tsp dried basil or 1/2 tsp fresh, chopped fine
Kosher salt
Fresh ground black pepper

In a large skillet, heat the oil and butter over medium heat. Add the squashes, bell pepper, onion, garlic and basil to the pan. Season with the salt and pepper to taste.

Saute vegetables over medium heat for about 8-10 minutes, stirring frequently, until they are tender, but not mushy. Enjoy!

Teriyaki Grilled Pork

It was such a beautiful weekend here in New England. Totally made me wish I was camping. Soon, Jen, soon!
The super nice weather made me crave grilled summer food, so for dinner one night I decided to whip up my super quick and easy homemade teriyaki sauce, and use it to marinate some boneless pork spareribs. Major yum!

Homemade Teriyaki Marinade

(makes about 1 cup)

1 cup packed light brown sugar
3/4 cup soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
* 1 1/2 - 2 lbs pork, chicken or steak tips

Combine all of the ingredients except for the meat, in a small saucepan.

Over medium high heat, bring just to a boil, stirring occasionally.

Remove from heat, pour the sauce into a heat proof bowl or measuring cup and refrigerate until luke warm (about 20 minutes).

Place rinsed meat into a single layer of a shallow container or into a resealable gallon-sized plastic bag.

Pour marinade over meat and refrigerate for 2 to 8 hours, turning the bag or meat a few times during that time.
Remove meat and discard marinade. Grill meat until desired doneness and then enjoy!