Thursday, July 24, 2014

New England Seafood Boil

Since vowing to post more recipes again, I also rejoined Food Network's FN Dish Summer Soiree.  This is a weekly "challenge" where food bloggers have to use a certain food item and/or theme when preparing a dish.

This week, we had to use corn on the cob! Now, corn on the cob can obviously be served on its own, but I decided to incorporate it into a dish that is quite popular here on the east coast - the New England Seafood Boil!

Also known/prepared as the New England Seafood Bake, this dish is very versatile and you can swap out and/or add ingredients that you prefer.  I would have normally added clams to this dish as well, but, as some of you may know from the news, Market Basket (our local grocery store) has been going through a family feud, causing protests, which in turn has caused the shelves to be emptied of food and no new deliveries have been made.  Therefore, fresh clams were off the table as I do not have another grocer nearby.  I just hope this feud ends soon!

Okay, enough of the Market Basket rant and back to business! As I said, this dish is very versatile, so don't be afraid to have fun with it and add in ingredients you like!

New England Seafood Boil

-1 pound sliced kielbasa
-1 pound of baby potatoes (or large potato cut up into smaller pieces)
-3 ears of corn, cut into 12 pieces
-1 pound of medium to large sized shrimp, shells on
-1 pound of little neck clams
-1 medium onion, sliced
-2 lemons, cut into thick slices
-1 teaspoon of minced garlic
-1 teaspoon of coriander (optional)
-1 750-ml bottle of dry white wine (or you can use water)
-Salt and pepper to taste
-Fresh parsley for garnish

In a large pot, layer all of the ingredients, starting with kielbasa, corn, potatoes, and then shrimp.  Toss the onions and lemons on top and then sprinkle with the garlic, salt and pepper, and coriander (if using).

Pour the wine (or water) over all of the ingredients and cover with a lid.  Cook on medium-high heat for about 20 minutes.

This dish does not have a lot of jazz.  It is very simple.  But sometimes simple is just what you need! This dish is very easy to throw together and the cleanup is easy too (which my husband loves)!

Serve with a sprinkle of the fresh parsley and your favorite summer drink.  Enjoy!

For other recipes using corn, see below:
The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes Pin It

Friday, July 18, 2014

Simply Scrumptious Blueberry Muffins

This year the hubs and I signed up for a CSA at Wilson Farm in Lexington, MA (amazing place)! For those who may not know, CSA is Community Supported Agriculture and is a great way to get local, seasonal produce.  I absolutely love doing the CSA because it is always a nice surprise to see what we get in our bucket each week! It has also provided me with the new challenge to use all ingredients in our bucket and to see what recipes I can come up with!

For the past couple of weeks we have been getting blueberries in our CSA.  Now, as much as I love blueberries and do not want to complain about getting them, I have actually had too many to know what to do with! Well, I decided to quickly solve that problem by baking.  A lot.  So be prepared for several blueberry posts!

Since today is the husbands birthday, for his "breakfast in bed" I made some fresh blueberry muffins! These muffins are easy and simple.  Although I have baked them with a crumb and streusel topping, I decided to bring these muffins back to the basics so that I could savor the farm fresh blueberries!

Homemade Blueberry Muffins

Ingredients (makes approx. 12 - 16 muffins):
-8 tablespoons (1 stick) unsalted butter, room temperature
-1 cup, plus two tablespoons sugar
-2 large eggs
-2 teaspoons baking powder
-1 teaspoon salt
-1 teaspoon vanilla extract
-Zest of one orange (optional - can use lemon zest too)
-2 1/2 cups of all-purpose flour
-1 cup milk
-1 1/2 generous cups of blueberries

Preheat the oven to 375 degrees F.

Grease a muffin tin or line with paper liners. In a KitchenAid mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix until combined. Then, add the eggs, baking powder, salt, vanilla, and zest and mix until all ingredients are combined. 

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with the remaining flour and milk.  Once the flour and milk is incorporated, gently fold in the blueberries by hand until well mixed.  

Use an ice-cream scoop or large spoon to fill the muffin cups about 3/4 full. Sprinkle the remaining sugar over the muffins and bake until golden brown and cooked in the center - about 20-25 minutes. Let cool in the pan at least 10 minutes before turning out.

Pop the warm blueberry muffins into your mouth and enjoy! 

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