Clams Casino Crostini

Crostini Week continues with a pretty unique appetizer on bread: Clams Casino Crostini!  These little bites are so full of complementing flavors that I about died when I took my first bite!  I used Martha Stewart’s recipe as a guide but I added more bacon {duh} and took the lazy route with canned clams instead of fresh. {I know...}  This is a great appetizer for a classy party all the way down to a game night/poker night.  Even those who “don’t like clams” will love this crostini due to the bacon...and the clams being cooked in the bacon fat.

Clams Casino Crostini (makes 24 pieces)

1 can clams, drained and picked through

1/2 baguette, thinly sliced on the bias to yield 24 slices

Extra-virgin olive oil, for drizzling

Coarse salt and freshly ground pepper

2/3 cup minced shallots (2 large)

1 tablespoon minced garlic

1 teaspoon finely chopped fresh oregano

1 tablespoon finely chopped fresh parsley

3 strips raw bacon, thinly sliced crosswise, 

Fresh parmesan cheese for sprinkling

Preheat oven to 400 degrees, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.

In a large skillet over medium high heat, add bacon to pan and cook until crisp.  Set on paper towels to drain and discard all but 2 tbsp bacon fat from pan.  Add clams, shallots, and garlic to pan and cook until shallots are opaque, about 3 to 5 minutes.  Remove pan from heat and add oregano, parsley and bacon, stirring to combine.  

Pile mixture on top of crostini and sprinkle with parmesan cheese.  Place under the broiler until cheese is melted.  Serve immediately.

Filet Mignon w/ Risotto Cake and Greens Salad

If you are a follower of this blog, you know that I’m not a huge fan of “the ordinary” when it comes to my dinner plate.  I do, however, greatly appreciate traditional dinners with flair!  When I saw this recipe I knew it had to be made -- especially since I am a huge fan of risotto.  So I saw this as a spin on a traditional steakhouse dinner -- salad, steak and side dish -- all piled up in this beautiful presentation!  

Ok, let’s talk about this risotto cake.  It is absolutely perfect drizzled with the salad dressing as the acid perfectly cuts through the fat and complements the entire dish.  Not to mention the cake’s perfectly crisp exterior and deliciously creamy interior.  O.M.G.  Ok, I can’t wait any longer to get to the recipe -- just get in the kitchen and make it your next dinner!

Filet Mignon w/ Risotto Cake and Greens Salad (makes 2 servings)

adapted from Hip Foodie Mom

For Steaks:

2 (4 oz each) filet mignon steaks

salt and pepper

olive oil

For Salad:

1 1/2 c. loosely packed greens of your choice

1/4 c. balsamic vinegar

1 tbsp dijon mustard

1/4 c. extra virgin olive oil

salt and pepper to taste

1 tsp dried italian seasoning

For Risotto Cakes:

1 1/2 c. low sodium chicken broth

1 1/2 tbsp unsalted butter

1 large shallot, minced

1/2 c. Arborio rice

1/2 c. dry white wine

1/4 c. frozen peas, defrosted

juice of 1 lemon

1 tsp lemon zest

3/4 c. fresh grated parmesan

2 oz. shredded mozzarella

salt and pepper

1/2 c. all purpose flour for dredging

1 egg, beaten

3/4 c. panko breadcrumbs

vegetable oil, for frying

1. For Risotto: In a medium saucepan, heat the chicken broth to a simmer.  In a separate saucepan, melt the butter over medium-high heat.  Add the shallots to the butter, cooking into fragrant and translucent, about 2 minutes.
2. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots.  Add the white wine, continuing to cook while stirring until the wine is absorbed.  You should be able to run your spoon through the risotto and have the indentation stay.
3. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed.  Repeat the process 3 more times, adding the broth in stages while continuing to stir.  Once all the broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.  
4. Remove from heat and stir in the parmesan, mozzarella and season with salt and pepper.  Cool risotto in fridge for 20 to 30 minutes {this makes it easier to make the patties}.  
5. Once cooled, form the risotto into burger sized patties about 1 inch thick.  Set up a dredging station with the flour in one dish, beaten eggs in another and panko in another.  Dip the rice patties into the flour then into the eggs and finally the panko.  
6. In a large skillet, heat 1/2 inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil.  Fry risotto cakes until golden brown, 2 to 3 minutes per side.  Transfer to a wire rack, season with salt.
7. For Steaks: Season with salt, pepper, and olive oil and grill over medium high heat until desired doneness. Set aside.
8. For Salad: Combine all dressing ingredients and whisk.  Lightly dress greens with 2 tbsp dressing.
9. Assemble:  Lay 1 risotto cake on each plate and top with filet.  Pile half of the greens on top of steak and drizzle dish with remaining dressing.  Serve immediately.

{SkinnyChow} Grilled Shrimp Caesar Salad

This week is one of my favorite weeks of the year....

Most people have a nice, short work week....

And I spend the whole week planning the most important meal of the year -- and then I get to cook it!  Woo hoo! 

I just love the excitement of Thanksgiving because it kicks off the holiday season.  I don’t know how it happens but every year I plop down to watch the Macy’s Day Parade and I literally burst into tears when the Rockettes do their thing.  In fact, my eyes are watering just typing this.  LOL.  So yes, I’m a little dramatic, but I just LOVE this week.

So how about we start the week out with a little SkinnyChow -- save up some calories for the big feast!

So this salad is extra special because the romaine lettuce is grilled!  If you haven’t tried grilled lettuce you’ve gotta get on it asap.  It takes your salad to the next level, adding some smoky charred action and slightly wilting the leaves.  Also, the creamy caesar dressing is super satisfying and is made with fat free greek yogurt.  {I just LOVE that stuff!}  Feel free to substitute any protein in this salad -- chicken, beef and salmon would be fantastic.  

SkinnyChow Grilled Shrimp Caesar Salad (makes 4 salads)

For Salad:

24 large raw shrimp, deveined, tails on

salt and fresh ground black pepper

2 hearts of romaine, split in half

cooking spray

fresh grated parmesan cheese

1 lemon, cut into 4 quarters

SkinnyChow Creamy Caesar Dressing:

1/2 c. plain fat free greek yogurt

2 tbsp fresh lemon juice

2 to 3 tbsp skim milk {or more depending on how thin you like your dressing}

grated zest of 1 small lemon

1 large clove garlic, grated

1/4-1/2 tsp anchovy paste {optional -- but it really kicks this dressing up a notch}

salt and pepper to taste

1. Combine all ingredients for dressing in a mason jar, or jar with a lid and shake up.  Refrigerate until ready to use.
2. Heat a grill pan over medium heat.  Toss shrimp with salt and pepper and spray grill pan with cooking spray.  Cook shrimp on grill pan 1 to 2 minutes per side, or until shrimp turn pink.  Remove shrimp from heat into bowl and set aside.
3. Spray each romaine heart half with cooking spray and place cut side down on grill pan.  Grill until charred then remove each romaine heart to serving plates.  Top romaine with 6 shrimp each, sprinkle with parmesan cheese, salt and pepper, and squeeze lemon juice over each salad.
4. Drizzle each salad with caesar dressing and serve with crusty bread if desired.