Archive | March, 2012

Swansboro, Beaufort & Ocracoke: A Quick Trip on the N.C. Coast

19 Mar

Last weekend we headed out to the beach for a quick trip. We spent the first night with the BF’s parents at their place just off Emerald Isle. If you’re ever in Swansboro, North Carolina, check out the Bogue House for lunch – classic North Carolina BBQ, hushpuppies, and more. And then hit up Trattoria for dinner – the pizza and the calzones are all good, but make sure you get the garlic knots too.

The next day we stopped in Beaufort to meet some friends for lunch at the Front Street Grill, which was delicious. They also have a great view of the harbor, which was nice on the first warm, sunny weekend of spring. After lunch, we walked around the Old Burying Ground, which was fascinating. They have graves dating back to the early 18th century. We noticed some markers with the names of really old Beaufort families, whose surnames matched some of the street names in the downtown area. There were a few Confederate Army markers too. Unfortunately I didn’t get any pictures, and they don’t have a website, but you can see some images here. Before parting ways, we recommended that our friends have brunch the next morning at Beaufort Grocery. It’s a little pricey, but really good. And don’t forget – in North Carolina, it’s pronounced BO-fert.

We took the afternoon ferry to Ocracoke Island, where we stayed at Edward’s, our usual place. Their rooms are simple, clean, cute, and cheap. After dumping our stuff, we walked over to Dajio. It’s not our usual place because they were still closed so early in the season, but that turned out to be a blessing in disguise. Dajio was amazing! I had eggplant napoleon made of layers of eggplant, roasted red and yellow peppers, and ravioli filled with manchego, all topped with a pesto sauce. Followed with a glass of North Carolina chardonnay, I was a happy camper. And since still nothing was open the next day, we returned for lunch, when I had their delicious grilled cheese made with cheddar, manchego, bacon and green chile chutney. We didn’t do much at Ocracoke since our stay was so short and a huge fog bank rolled in right behind us, but a walk to the lighthouse is usually part of the experience. The next day, we took the ferry back out after some tense waiting – the fog was so thick, they stopped running the ferry. Many visitors were getting pretty antsy, waiting in their cars to see if the ferry would start up again. Though I wouldn’t have been too sad to be stuck for another night, we did eventually get on a ferry over to Cedar Point, only a couple hours behind schedule.

This was definitely a fast trip. The BF and I are weird – we like being in the car, looking at pretty landscapes. So all the driving and ferrying are not objectionable. But for most people, I’d recommend taking a couple more days for this itinerary. Ocracoke alone is worth a week-long super-relaxing stay, preferably complete with beach bikes and a sack of books. And if you have even more time to meander, taking the ferry north through Hatteras and then stopping in Manteo is a great addition. Hopefully this summer we’ll have more coastal trips to post about!

Free Dinner!

14 Mar

This isn’t a nice recipe or anything, but I was just super impressed with my own economical dinner skills tonight and thought I’d share.

I got home late from a meeting, the BF is still out, and I was starving. I was doing my typical stand-in-front-of-the-open-fridge-and-hope-something-tasty-magically-appears. And in my head, I heard my dad yelling, “Shut the door!” (Everyone’s dad yells that, right?) But then something magically did appear: an idea. (Oh so cheesy, I know. Apologies.)

From the top shelf: Leftover bhindi (okra) masala from going out to Tandoor Indian last night (Yum!). The BF already ate the chicken tikka masala, so there wasn’t enough left for a meal.

From the way back of the middle shelf: Leftover brown rice from last weekend’s salmon lunch.

From the bottom shelf: Leftover baked chicken a friend sent home with the BF when I couldn’t make it to dinner this weekend.

From the drawer: Leftover asparagus spears, also from the salmon lunch.

Each on its own, certainly not enough for a meal. But together – perfect! I just finished, and it was delicious, easy, and free. Yay for no waste!

Leftovers Dinner

And for dessert… coconut chocolate chip oatmeal cookies leftover from a visit to a friend this weekend!

C is for Cookie!

Herbed Salmon with Asparagus and Brown Rice

11 Mar

We just made a super delicious Sunday lunch. Pretty fancy, but it wasn’t much work. This would make a great meal for dinner guests.

We got a frozen salmon fillet from Trader Joe’s and thawed it out. The BF laid it on a baking sheet while I put together the herb blend. I was going for a similar idea as the Herb-Crusted Pork I posted a while back. In a small bowl, I mixed up some toasted chopped almondsdried rosemarydried thyme, and some sage. (Sorry I don’t have exact measurements here, I was just making it up as I went.) I added enough olive oil to give it a somewhat paste-like consistency. Then I spread it evenly on top of the fish. If it looks like it’s not enough, just make a little more.

Fish Close-Up

I set the whole pan in the fridge until we were ready for lunch. Then the BF popped it in the oven, and we baked it on 400 F for about 12-15 minutes. He covered it in foil while it baked so it would stay moist. If you like it flakier, you may opt to go without the foil, or to take the foil off in the last few minutes.

He also prepared a tray of asparagus seasoned with a lemon and garlic spice blend, and baked it right alongside the fish. That’s what made it so easy – they baked at the same temperature for the same amount of time, so only one thing to keep track of.

Asparagus

We served our fish and asparagus with brown rice. A delicious and healthy meal. Lunch is served!

Lunch

Banana Fluffernutter Cupcakes

4 Mar

My mom is nuts for marshmallow fluff. Whenever I think of it, I picture her eating it straight off a spoon with a giant grin on her face. My mom is an excellent role model. She also demonstrated burping the alphabet and how she could squirt water through the gap between her two front teeth, both at the dinner table. The latter didn’t go well when my sister, who was about five years old at the time, attempted to do the same. She didn’t realize it wouldn’t quite work the same if you’re missing your four front teeth. That mess put an end to our water squirting at the dinner table, even if my dad was away on business.

Surprisingly, I never got on that much with marshmallow fluff. Maybe because I would always prefer to have chocolate. But this frosting changed my mind. I’ve never had a fluffernutter sandwich, but my mom always spoke of them fondly. To make a classic fluffernutter sandwich, you spread peanut butter and marshmallow fluff between two slices of soft white bread. I was thinking about this when dreaming up a new cupcake idea, and I decided that adding banana to the mix would be pretty awesome. Plus, I had some brown bananas I really needed to use. Thus, the concept for banana fluffernutter cupcakes was born: banana cupcake with peanut butter filling and marshmallow frosting. Unfortunately, these cupcakes disappeared before I could take one to my mom, but I might have to make another batch for her.

Cupcakes & Flowers

I started with a basic banana muffin. I thought something more muffin-like rather than cake-like would balance out the crazy sugar dose in the frosting.

I used applesauce instead of butter to be slightly healthier, and honestly, if you subtract the frosting, the banana/peanut butter portion of this recipe makes for an excellent and fairly healthy breakfast muffin. But if you wanted to go all out, by all means, use butter instead of applesauce.

A note about the applesauce: The first day, the paper completely stuck to the cupcake when I tried to peel it off. I recommend using butter or at least half butter and half applesauce. But if you do want to go applesauce all the way, not to worry. I took these to work on the third day after making them, and not only were they still moist, but also the paper peeled right off, no problems.

While they baked, I set out to make the marshmallow frosting. This stuff is SO GOOD. It’s just sugar with sugar, really.

After letting the cupcakes cool completely, I used my cupcake corer to remove the centers from each cupcake. This little guy is only 5 bucks and is seriously handy. You can get through a whole tray of cupcakes super fast. I definitely recommend it. But if you don’t have one, you can use a paring knife.

Not a happy day to be a cupcake.

Hardcored. Ha.

Instead of making a sugary peanut butter filling, I decided to fill them with plain peanut butter right out of the jar. I thought making a sweet filling might be too sweet when paired with the frosting. And most brands of peanut butter (like my favorite, crunchy Peter Pan) include a significant amount of sugar already. I used a little spoon to smush the peanut butter down in there.

Then I topped them with the marshmallow frosting, and there you go.

One Cupcake...

Super delicious. The blend of banana, peanut butter, and marshmallow is to die for. The flavors mingle so well together.

Two Cupcakes! Two! Ha Ah Ah. (Sorry. I just watched a video of The Count from Sesame Street. Don't ask.)

 

Banana Fluffernutter Cupcakes

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg
1/2 cup (1 individual serving) applesauce (OR 1/3 cup butter)

Pre-heat oven to 350 F. Line a muffin pan with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, mash bananas with a fork. Add sugar, egg, and applesauce. Mix on low until just combined. Mix in flour mixture on low until just combined.

Pour the batter into the cupcake pan and bake for about 25-30 minutes. They should spring back slightly when tapped.

Let cool completely. Core each cupcake and fill with peanut butter. Top with marshmallow frosting.

Marshmallow Frosting

1 cup confectioners sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla
1/2 tub (about 8 oz) marshmallow cream

Sift sugar and set aside.

In a large mixing bowl, beat butter until creamy. Beat in 1/2 the sugar until combined. Add vanilla and the rest of the sugar and beat until combined.

Stir in marshmallow cream.

 

Aerial View

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