All posts filed under: Recipes

Chasin’ Cravings’ inspiration to fulfill your cravings. Follow your tummy…

Butternut Squash Soup

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With the extremely frigid temperatures, snow, slush, rain and many of us feeling under the weather, one of the best ways to warm up is a great homemade soup.  Butternut squash can easily be found in the markets in the winter and the pears in this recipe give it significant depth.  This recipe makes enough for about 8-10 servings and is great to freeze for another cold day, but we are hoping these are the last few this winter. Ingredients: 4lbs butternut squash 4 tablespoons hazelnut oil 3 tablespoons avocado oil (can substitute grape seed oil) 1 onion, chopped finely 2 pears, pealed and diced into 1 inch pieces 4-8 cups chicken or vegetable stock bouquet garni: 6 sprigs of thyme, 4 bay leaves, 2 smashed garlic cloves, 1/4 cup Italian parsley, 1 teaspoon crushed black peppercorns 6 fresh sage leaves french baguette 1 tablespoon olive oil Sea salt (to taste) 1/2 cup chopped parsley crushed hazelnuts 6oz creme fraîche Directions: Slice the butternut squash in half lengthwise and drizzle flesh with hazelnut oil.  Place face down on baking sheets and bake …

Avocado Egg Salad 

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Who guessed it?!  While thinking about how to create a twist on the traditional egg salad, and make something that is a lot lower in cholesterol, I decided to incorporate the only fruit that naturally aids in lowering cholesterol, avocados!!  This egg salad is mayo free and uses fewer yolks than egg whites. This recipe makes a large batch of avocado egg salad. You can make the avocadonaise and use what you need of it and store the leftover just like you would guacamole.  In order to prevent browning of the avocado, store in a tight sealing container. Cover top of avocadonaise with plastic wrap and ensure that the plastic wrap is completely touching the entire top of the avocadonaise. Then place another piece of plastic wrap over the top of the container and seal shut.  Store any leftover avocado egg salad the same way. I prefer a creamier egg salad so this recipe instructs for a larger ratio of avocadonaise to egg. If you like a drier egg salad you can use less avocadonaise. …

Shrimp Teriyaki Soba with Brussel Sprouts and Yellow Beans

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This is a great hearty and healthy dinner that is ready in under 30 minutes, but when you taste it you would never be able to guess. This recipe serves 1 person with some leftover for a cold lunch salad. Ingredients: 12 medium shrimp 10 brussel sprouts  Small bag of frozen yellow beans (you can also use fresh yellow beans or string beans) 2 oz dry soba (one serving size or one bundle, depending on how it is packaged) 1 tablespoon teriyaki sauce  2 tablespoons soy sauce 1 tablespoon sesame oil   Instructions: Marinate the shrimp with 1 tablespoon of teriyaki sauce and 2 tablespoons of soy sauce. If you like the brand of teriyaki sauce that you normally buy then just use that. I have found that most brands that I try are too sweet and have too much garlic in them so I doctor that by adding some extra soy sauce. In a medium sauce pan boil water and cook the soba for 2 minutes less than the instructions. Usually the instructions say …

Brussel Sprout and Radicchio Slaw

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Cole slaw with mayo and cabbage is always great with your sandwiches, but sometimes it is nice to have some new flavors and a healthier side dish.  This slaw uses brussel sprouts and radicchio to make a gluten and dairy free side dish that everyone will love.  It is easy and a great prepare ahead dish for when you are having a party.  It is also great to make at the beginning of the week and enjoy it throughout the week as it gets better and better with time! Ingredients: 1/4 cup canola oil 4 tablespoons apple cider vinegar 2 tablespoons lemon juice 2 tablespoons Dijon mustard 2 tablespoons pure maple syrup 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper 2 pounds Brussels sprouts, trimmed 1 small head radicchio 2 tablespoons finely chopped fresh chives 1/2 cup chopped toasted walnuts Instructions: Begin the process about 1 hour before you are planning to serve this salad.  The slaw develops fuller flavor as it sits and the dressing soaks into the veggies.  You can …

Cheese Straws

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There is no better way to impress your guests than with something they think they can only get at a fancy restaurant. These cheese straws are so incredibly easy that you could have your kids or the non-cook in the family help!! Another great aspect of them is that you can use your favorite cheeses, not just the ones that I used. Ingredients: 1/2 cup finely shredded Gruyere 1/4 cup finely shredded Parmesan 1 egg 1 tablespoon water 1 package of puff pastry Flour for dusting Yields about 24 cheese straws Instructions: Pre-heat oven to 350 degrees. Roll out the puff pastry using flour to ensure it does not stick to the rolling pin or working surface.  At the end, the pastry should be about 16 inches by 24 inches. Exact size is not critical, just make sure it is not super thin. Prepare your cheese mixture by combining the shredded 1/2 cup of gruyere and 1/4 cup of parmesan.  Also, prepare the egg wash by beating 1 egg with 1 tablespoon of water. Brush …

Baked Spaghetti Squash

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When you are in the mood for Italian, but don’t want all of the calories of pasta, turn to spaghetti squash for your answer! This gluten free and one pan dish is easy and so tasty. The recipe makes 1 whole 9×11 pan of spaghetti squash “lasagna”. Ingredients: 1 large size spaghetti squash (or 2 smaller ones) 15 ounces of ricotta 1 medium size fresh mozzarella 1 container of spinach 1 clove of garlic 1 cup tomato sauce (fresh or jarred) Extra Virgin olive oil Salt and pepper Instructions: Preheat the oven to bake at 400 degrees. Slice the spaghetti squash in half lengthwise and drizzle with olive oil. Lightly coat a 9×11 Pyrex or aluminum pan with olive oil and place the squash cut side down on the pan. Bake in the oven for 50 minutes. While the squash is baking, combine the ricotta, egg, spinach, minced garlic clove, 1 teaspoon salt and 1 teaspoon pepper in a large mixing bowl. Also, slice the fresh mozzarella into 1/4 inch slices. Remove the squash from …

Chasin’ Craving’s Creamy Clam Chowder

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It is a pretty big challenge for two people to eat 100 topneck clams in one sitting!!! A friend of the family runs a large seafood distribution company in Miami. We were able to pick up 100 clams for $42 while down in Florida. We love clams, but eating all of them in one sitting was a complete fail. We had about 40 clams left over, so I decided to create my own take on New England clam chowder (and yes the clams were actually from New England)! Here is a great recipe that will make 2 to 3 quarts of soup. It seems like a lot, but once you taste it you will be happy you have some to freeze and have later. Ingredients: 40 live topneck clams (30 for the soup and 10 for garnish) 4 cups water 1 cup heavy cream 2 cups half and half 3 tablespoons flour 3 celery stalks 2 large carrots 1/2 sweet onion 6 russet potatoes 2 sprigs fresh thyme 3 teaspoons chives 4 slices bacon cooked …

Baked Brie

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If you are looking for an easy and delicious appetizer or snack, the baked brie is your answer.  With a crusty outside and melty inside, this dish will fulfill your cheesey cravings.  There is also a minimal amount of prep work and can be prepared in advance. Ingredients: 6-8 inch wheel of brie 4 tablespoons fig preserves 1/3 cup sliced almonds 2 eggs 1 package puff pastry Most importantly, make sure you defrost the puff pastry overnight the night before you want to prepare the brie.  You can not defrost it at room temperature as this will change the way the puff pastry will bake.  It is hard to find a good tasting brie that is inexpensive as a whole wheel.  I was able to find a 7 inch wheel of brie at Whole Foods for about $18, which worked very well for this recipe.  Most cheese sections in grocery stores will allow you to taste the cheeses, especially if you are buying a whole wheel.  Picking a brie on the mild side will work …

Sushi Night

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One of my favorite foods is sushi and what is better than making it in your own home. Yesterday we were at Chelsea market and went over to The Lobster Place. This fish market is unreal! The amount of shellfish that greets you when you walk in will always put a smile on my face. The shellfish bar is like being in heaven. You can try any type of oyster, clam, etc that you want and there is no minimum order. They shuck everything right there in front of you and you can enjoy the freshness. Making your way around the market you will see a plethora of fresh fish to chose from, including sushi grade fish. They also have a sushi station and a place to order sandwiches and cooked food. We got a little more than half of a pound of yellow tail ($28), half of a pound of tuna ($12), and one third of a pound of fluke ($7). Including the sushi rice, seaweed, ginger, wasabi, cucumber, rolling mat, flavored sushi rice …

Salsa

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After my Aunt Pilar taught me her famous salsa recipe, I went home and modified it a little bit. Now I don’t think I will buy another jar of salsa again. This is a very simple recipe for a great dip that you can bottle up and keep in the fridge. You can also use it to prepare fish such as salmon or mahi to give it a little twist.   Ingredients: 6 large beefsteak tomatoes, very red and firm 1 red onion 1 bunch of cilantro 1 jalapeño 2 teaspoons salt 3 tablespoons extra virgin olive oil 3 large limes Instructions: Coarsly chop the tomatoes and onions and put in a large mixing bowl. Finely chop the cilantro. The best way to do this is to keep it as a bunch and begin cutting from the tops of the leaves. Continue to chop until you reach the end of the part with leaves. Do not put too much of the stems in. Add the cilantro to the bowl. Use a mallet to beat the …