PB&J Panini

Freshening Up a Favorite
It's time for another panini recipe since you can never have too many. I mean come on, they're fast and easy to make plus no matter what you fill them with, they taste melty & marvelous. Tonight's panini was an update on the childhood classic Peanut Butter & Jelly. I took the simple PB&J to the next level but adding in fresh raspberries, syrupy blueberry compote, and crunchy walnuts. Once you fill the sandwich, all you have to do is let the panini press do it's magic!

PB&J Panini
Gluten Free
Serves One

Ingredients--
1 serving Blueberry Compote (see recipe below)
2 tbsp. peanut butter powder mix (like the kind by FitNutz)
1/4 cup fresh raspberries
1 tbsp. chopped walnuts
1 tbsp. Promise butter spread
2 slices light sandwich bread (gluten-free, obviously)


1. Preheat panini press to high heat. Prepare peanut butter mix according to package directions.


2. Lay bread slices flat on a clean work surface. Spread peanut butter on slice of bread. Sprinkle with walnuts and top was raspberries

3. Spoon blueberry compote on second slice of bread. Carefully place blueberry covered slice on top of peanut butter slice, blueberries facing in. Press down gently on sandwich.

4. Spread half of the Promise spread on outside of the top bread slice. Gently transfer sandwich to panini press and place so that the buttered side is facing down. Spread the remainder of the spread on the other slice (should be facing towards you) and close the panini press.

5. Cook sandwich, 4-5 minutes or until outside is golden brown and inside is warm & gooey.

6. Slice in half diagonally and devour.

Nutrition Information--approximately 240 calories per sandwich

Blueberry Compote
Gluten Free
Makes 1 Serving

Ingredients--
1/4 cup blueberries (frozen or fresh)
2 tsp. Truvia sweetener
1.5 tsp. cornstarch
2 tbsp. cold water
1/4 tsp. lemon zest
1 of cinnamon1. Meanwhile, stir all of the blueberry compote ingredients (blueberries, Truvia, cornstarch cold water, cinnamon, and lemon zest) together in a small saucepan.

2. Bring to boil and then reduce heat to low. Cook, 2-3 minutes until mixture becomes thick and syrupy, stirring frequently.

Pan Roasted Brussels Sprouts

Vegetable Outcast
Brussels sprouts may bring back horrible childhood memories for a lot of people, but when cooked properly  they are an amazing addition to any meal. In this recipe, the sprouts are pan-roasted until crisp and golden on the outside and tender on the inside, then finished with crunchy walnuts and tangy balsamic vinegar. Delicious enough to convert any Brussels sprout hater!

Pan Roasted Brussels Sprouts
Gluten Free
Serves Two

Ingredients--
1/2 lb. Brussels Sprouts
1 tbsp. balsamic vinegar + more for finishing
salt & pepper
chopped walnuts

1. Spray a medium skillet with nonstick spray and bring to medium heat.

2. Add Brussells sprouts to skillet and spread out in an even layer.

3. Let sprouts cook undisturbed, until they begin to "pop" and turn golden, about 2-4 minutes.

4.  Continue to cook, stirring occasionally, until sprouts are tender and golden brown on all sides (4-5 minutes). Respray with nonstick spray if necessary during cooking.

5. Once sprouts are tender, remove pan from heat and add 1 tbsp. balsamic vinegar. Stir until sprouts are thoroughly coated.

6. Season with salt & pepper, to taste. Transfer sprouts to serving bowl. Top with chopped walnuts and drizzle with balsamic.

Oh la la la!

For my dinner party tonight, I used a mix of old and new recipes to create the perfect assortment of French dishes.

Holiday In Paris Menu (For Two)

Appetizer--Baked Brie

To Prepare Baked Brie--
Ingredients--
3 oz. brie
2 tsp. honey
dried figs, apples, & grapes for dipping

1. Place brie in a baking dish.

2. Bake in 350 degree oven for 10 minutes.

3.Drizzle with honey & serve with dried figs, grapes & apples for dipping.

Main Dish-- Roasted Spaghetti Squash with Ratatouille Sauce


To Prepare Squash--
Ingredients--
1 small spaghetti squash
1/2 tsp. extra virgin olive oil
salt & pepper

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Carefully cut small spaghetti squash in half lengthwise and scoop out the seeds. Brush each half with a 1/4 tsp. of olive oilSeason with salt and pepper and place cut side down on baking sheet.

3. Roast squash for forty five to fifty minutes or until tender.

4. Once spaghetti squash is cool enough to handle, use a spoon to scoop out the flesh. Divide squash amongst plates.

To Prepare Ratatouille-- 

Check out "Eggplant- The Sequel" blog post from September. One serving (the entire recipe) makes enough for two sauce portions. The ratatouille can be made ahead of time and stored in the fridge until ready to serve.

http://spicysweetpotato.blogspot.com/2011/09/eggplant-sequel.html

To Serve-- 1.Transfer ratatouille to a medium pan. Stir in 1/2 cup of crushed tomatoes (adjust according to your desired thickness for sauce; add up to a cup). Cook over medium heat, stirring occasionally until all ingredients are heated through.Taste and adjust seasoning if necessary.

2. Spoon ratatouille on top of squash. Serve with a side of gluten free bread. 

Dessert- Creme Brulee

To Prepare Creme Brulee-- 

Look at yesterday's blog post! "Break the Ice" from December. Don't forget that creme brulee must be chilled before serving.

http://spicysweetpotato.blogspot.com/2011_12_01_archive.html

Creme Brulee

Break the Ice
Hungry Girl's recipe for Creme Brulee tastes just like what you would order in a restaurant. In my opinion, it's even better though because it's much healthier and takes minutes to whisk together. The hardest part about the recipe is waiting for it to chill for two hours before you can eat it. This recipe is also fun & entertaining because it gives you the chance to whip out your blow torch to create the crispy, sugary crust. My favorite part though  is using a spoon to crack the "ice" for the first bite!


Creme Brulee
Gluten Free
Serves Two

Ingredients--
1 tbsp. + 2.5 tsp. brown sugar (not packed)
1/4 cup fat free evaporated milk
1/4 cup fat- free half & half
3/4 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
2 tbsp. liquid egg substitute
1/2 tsp. pure vanilla extract
2 Truvia packets
2 tsp. granulated white sugar
Special Equipment-- blow torch (available at stores like Bed Bath & Beyond)

1. Preheat oven to 325 degrees.

2. In a small unheated pot, combine evaporated milk, half & half, and brown sugar. Raise heat to medium, then stir and cook until the sugar is dissolved and the milk mixture is hot.

3. Stir in the powdered creamer, blending well. Remove from heat.

4. In a medium bowl, whisk together the egg substitute and vanilla extract. Gradually whisk in the hot milk mixture

5. Place two (4 oz) ramekins in a deep baking dish. Evenly distribute the custard mixture among the cups.

6. Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custards. The water should come about halfway up the outside of the custard dishes.

7. Carefully transfer dish to the oven and bake for 28-29 minutes or until custards are set.

8. Remove dish from oven and set custard cups on a cooling rack. Allow to cool completely, then refrigerate  until completely chilled about 2 hours.

9. Once ready to serve, sprinkle each custard evenly with a Truvia packet then top each with a teaspoon of granulated sugar.

10. Use a blow torch to caramelize the sugar and create a golden crust on top.

11. Crack the top and enjoy!

Nutrition Information--approximately 104 calories per serving

Fennel Fish Stew

Feast of a Few Fishes
Initially, I was going to try Rocco DiSpirito's recipe for Bouillabaisse tonight, however, a few ingredient mishaps led me to create a new fish stew instead. My recipe still uses Rocco's amazing tomato fennel broth as the base but utilizes cod, shrimp, and sausage as the meat of the stew. Adding in ingredients such as clam juice and marinara sauce help make the strong flavors of this savory stew easy to create in a short amount of time.

Fennel Fish Stew
Gluten Free
Serves Four

Ingredients--
1 fennel bulb, trimmed, cored & thinly sliced
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup white wine
1 cup bottled clam juice
1 jar marinara sauce (such as Classico Tomato & Basil), check for gluten
12 ounces cod or other firm, white fish
1/2 lb. shrimp, peeled and deveined
1 (3 oz) natural chicken sausage (such as Al Fresca's Sundried Tomato), sliced into half-moons
salt & pepper

1. In a large saute pan over high heat, bring the fennel, garlic, white wine, paprika, claim juice, and marinara sauce to a boil.

2. Reduce heat to low, cover, and simmer until the fennel is tender, about 7 minutes.

3. Season the cod with salt and pepper and add to pan. Raise the heat to high,cover, and simmer 5 minutes.

4. Once five minutes have elapsed, add shrimp and sausage to pan. Cover pan, and continue cooking for about 3 minutes, or until cod and shrimp is cooked through.

5. Season with salt & pepper to taste. Ladle into bowls and serve.

Fiesta Time

It's time for another scrumptious sandwich creation. Peppers, salsa, kidney beans, and cheddar cheese give the Green Pepper Panini bold flavor with a kick of spiciness. It's a Mexican fiesta in your mouth!

Green Pepper Panini
Gluten Free
Serves 1

1/2 of a green bell pepper, seeded and cored
1 tsp. jalapeno, finely diced (adjust for your heat preference, remove seeds for a milder heat)
1/4 cup dark red kidney beans, rinsed and drained
2 tbsp. prepared salsa
1 fat-free cheddar cheese slice
2 slices light gluten free sandwich bread
1 tbsp. Promise butter spread
a few sprinkles of scallions, chopped
hot sauce, to taste
salt


1. Heat a panini press to high.

2. Cut green pepper into thin strips.

3. Place bell pepper and jalapeno in a microwave safe bowl. Cover with plastic wrap and microwave until soft, about 2 minutes. Let stand, covered until cool enough to handle

4. Meanwhile, combine beans, salsa, and a dash of salt in a small bowl. Mash beans with a fork or potato masher until a chunky paste starts to form.

5.  Spread bean mixture on one slice of bread.

6. Top bean mixture with cheese slice, then pile on bell pepper, jalapeno, and scallions.

7. Drizzle with hot sauce. 

8. Top with remaining slice of bread. Spread Promise on outside of both slices.

9. Cook the sandwich in the panini press until golden brown, about 4 minutes. Slice in half and enjoy!

Roasted Red Pepper Bean Dip

Dip It Good
If you ever get tired of hummus (hard to believe bu I suppose it could happen eventually!), here's a great new recipe to try. This is a version of a recipe by Joy Bauer, which blends together roasted red peppers and pinto beans to form a delicious and creamy dip. It can be used for dipping vegetables, gluten free pita, or even as a sandwich spread.

Roasted Red Pepper Bean Dip
Gluten Free
Serves 1

1 oz. roasted red pepper (about 1/2  a slice), patted dry
2.5 oz. pinto beans, drained and rinsed
1 tsp. grated Parmesan cheese
1 tbsp. low sodium chicken broth
2 tsp. nonfat greek yogurt
1/4 tsp. dried basil
1/8 tsp. garlic powder
salt & pepper


Place all ingredients in a small food processor. Blend until smooth (or desired consistency). Check seasonings, then enjoy!


* Are you in the mood for hummus now that I mentioned it? Check out my "Easy Entertaining" Post from August for the ultimate hummus recipe*