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Entries in abc's of eating (27)

Friday
Jan202012

Z is for 'Grilled Zucchini Rolls With Goat Cheese & Olives'

{image and recipe via cookin canuck // image embellished by nook + nest}

For the last installment of the ABC’s of Eating (aww, I can’t believe it’s over!!!), I decided to feature a recipe that is easy, tasty, and versatile. Need a party appetizer? BAM! Zucchini rolls. Want a quick meal? SHAZAM! Zucchini rolls.  Hope you all have enjoyed the past 26 recipes! It’s been loads of fun. 


Grilled Zucchini Rolls with Herbed Goat Cheese & Kalamata Olives
Adapted from a Fine Cooking Magazine recipe; Makes 8 to 10 rolls.
 
Ingredients
1 very large or 3 small zucchini
Olive oil
Kosher salt
Freshly ground black pepper
3 1/2 oz. herbed goat cheese
1 1/2 oz. (about 7 kalamata olives, finely chopped)
 
Directions
1.       Preheat grill to high heat.
2.       Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.
3.       Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
4.       Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.
5.       Place goat cheese in a medium bowl. Stir olives into the goat cheese.
6.       Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.

Friday
Jan132012

Y is for ‘Baked Chipotle Yam Fries’

{image and recipe via skinny taste // image embellished by nook + nest}


I have never been a fan of candied yams….weird, huh? Something about the texture and saccharine sweetness makes me want to gag. However, if you prepare a savory yam dish,  I am sold. Something tells me these fries will not disappoint.


Servings: 2
Ingredients
1 yam or sweet potato, (about 5" long),  peeled and cut into 1/4" fries
2 tsp olive oil
sea salt
ground chipotle chile
garlic powder
 
Directions
1.       Preheat oven to 425°.
2.       In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
3.       Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.

Friday
Jan062012

X is for ‘Exercise’

{image via strawberry heart // image embellished by nook + nest}

Who’s been enjoying all the ABC’s of Eating eye candy a little too much, and now needs to work out? That would be me. Consider Jillian Michaels my new (meanest) friend, and sign me up for SHAPE Magazine.

Friday
Dec302011

W is for ‘Walnut, Pear, Brie & Arugula Pesto Panini’

{image and recipe via vegetable matter  // image embellished by nook + nest}
I mean really, can anything with these ingredients be bad? No. No it can’t. It just might be the best thing that has hit your lips all week. Let's see if you can prove me wrong tomorrow night with that New Year's smooch.

Ingredients
Arugula Pesto Mayo
3 cups packed arugula
¼  cup toasted pine nuts
¼ cup freshly grated parmesan
¼ cup olive oil
3 ½ tbs  mayo
sea salt and black pepper

Caramelized Walnuts
1 cup walnuts
2 tbs  light corn syrup
1 tbs  sugar
½  tsp  salt
¼ tsp  ground black pepper


Panini
4 slices sourdough bread
1 anjou pear, sliced thinly
4 thick slices brie

Directions
Arugula Pesto Mayo
1.       Combine arugula, pine nuts and parmesan in food processor until smooth.
2.       With machine running, gradually add olive oil and mix until well blended.
3.       Season with sea salt and black pepper.
4.       Add mayo and blend well.
5.       You will have extra after making the sandwich.
 
Caramelized Walnuts
1.       Preheat oven to 325°.
2.       Use silpat or spray sheet pan with non-stick spray.
3.       Combine all the ingredients in a bowl and toss well.
4.       Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
5.       Remove from oven and cool.
6.       You may have extra caramelized walnuts after making the sandwich.
 
Panini
1.       Spread arugula pesto mayo on both sides on bread.  One one side, layer pears, then cheese and walnuts.  Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil.  If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight.  Flip over to grill evenly.
2.       Eat warm.

Friday
Dec232011

V is for ‘Vanilla Macarons’

{image and recipe via the cake journal // image embellished by nook + nest}

No kidding, if I could have just ONE dessert to eat for the rest of my life, macarons would be it. They are persnickety little buggers to make though. However they are well worth it. The  recipe and tutorial are a little involved, so head on over to the cake journal for a photographic guide on how to make these heavenly delights.