Cran-stachio Icebox Cookies

Long time no see!!! Want to know something nuts, pun intended? I took a few of these cookies for a treat on the way to my son's basketball camp and I never had the chance to eat it because my daughter finished it off first. When you're done making these treats make sure you eat some before your kids finish off the whole batch.
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Cran-stachio Icebox Cookies
 Makes: 60 cookies
Ingredients:
3/4  cup unsalted butter, softened
1/3  granulated sugar
1/2  teaspoon ground cinnamon
1/2  teaspoon orange zest
1/4  teaspoon salt
1 1/2  cups all-purpose flour
1/2  finely chopped pistachio nuts
1/3  cup snipped dried cranberries

directions
1.In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until pale and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Beat in as much of the flour as you can, 1/2 cup at a time, with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachio nuts and cranberries. Using your hands, knead dough until smooth. Divide dough in half.
2.On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
3.Cut logs into 1/4-inch-thick slices. Rotate roll while cutting to prevent flattening. (If dough log gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on prepared cookie sheets.
4.Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.

Cajun Blackened Sea Scallops w/ Mango Pineapple Salsa

One of my personal favorite recipes. I'm not the hugest fan of seafood, but I absolutely love this recipe!! You cannot pass up on the flavor combinations of the spicy scallops and sweet salsa. If you are not a lover of seafood you might just change your mind after you try this. Enjoy!!
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Cajun Blackened Sea Scallops w/Mango Pineapple Salsa

Serves: 4

Ingredients:
20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil

Cajun Spice Mix:
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions:
Preheat oven to 350 degrees F.

Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces. Lol!!!

Cajun Spice Mix:
Mix well. Store in glass or plastic container with lid.

Ingredients:
3 slices fresh pineapple
1 red bell pepper
1 jalapeño pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
1/4 cup chopped cilantro
1 lime, juiced
1/2 teaspoon lime zest

Directions:

Preheat an indoor grill for medium-high heat; lightly oil the grate.
Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in stainless steel bowl, Saran Wrap and cover to cool.
After peppers are cool, rub skins off gently, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Rigatoni w/ Spinach & Spicy Creole Chicken Sausage

This is a nice hearty meal that is super easy to put together, which is a must have for me. I love delicious, easy, fast to make dishes. I really look forward to making dinners for the family. I love to be able to fill my tummy with some comforting food. It's a way to reward myself and the family by unwinding from the day. My family almost always ate a dinner together every night when I was growing up and I think it is important to continue that.
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Rigatoni w/ Spinach & Spicy Creole Chicken Sausage

Serves: 3 to 4

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 pound spicy chicken sausage
1/2 cup dry red wine
1 28-ounce can crushed tomatoes
8 ounces rigatoni
2 cups (packed) fresh spinach, stemmed
1/2 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano
1/2 cup freshly grated Parmesan cheese

Directions:
Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot.
Add wine, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Stir pasta, spinach, basil, and oregano into tomato sauce. Simmer until spinach wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

Summer Citrus Chickpea Salad

Here's a delicious recipe for the perfect salad this summer. The flavors are just incredible and tt looks like a million bucks. Take it to a whole new level of goodness and serve it with a toasted fresh baguette and the herbed feta spread. Happy summer everyone!!!
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Summer Citrus Chickpea Salad
Serves: 4

Ingredients:
3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Directions:
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with Herbed Feta Spread
(Recipes for both below)

Fresh French Baguette
Makes: 2 Loaves

1 1/2 tablespoons dry active yeast
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Herbed Feta Spread
Makes: 1 1/4 cup

Ingredients:

6 ounces feta
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill,
salt and freshly ground black pepper
Olive oil

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper and a drizzle of olive oil