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Nectarines and Cream Galette via JennySheaRawn.com Nectarines and Cream Galette. A rustic pie layered with light whipped cream cheese, fresh sliced nectarines and apricot preserves. Simple, sweet and perfect as a summertime dessert or mid-afternoon treat. Enjoy in the back yard with a cold glass of milk or a scoop of vanilla ice cream.

Nectarines and Cream Galette via JennySheaRawn.com This month’s Recipe ReDux challenge is: Pie Love – Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

I like pies, but perfect two-crust pies don’t interest me much. Unless a slice is served warm with a melty scoop of vanilla ice cream. Two-pie crusts, in my mind, are just too much crust (to fuss with and to eat) and are just a little too perfect. Rustic galettes and pie crumbles, on the other hand, are right up my alley. They’re imperfectly pretty, easier to create and more interesting because the filling of the pie is celebrated more than the crust. I like to see what goodness is inside the pie.

Nectarines and Cream Galette via JennySheaRawn.com
Because I’ve been eating and loving tons of fresh peaches and juicy nectarines recently, I wanted to use one of these summer stone fruits for my pie. And inspired by my recently created Peaches and Cream Frozen Yogurt, I also wanted to combine nectarines with cream (in this case cream cheese), because they pair so nicely.

I used a store bought pie crust for this galette. If you enjoy making your own crust, by all means, go that route. I have always had a hard time making pie crusts from scratch – mainly because I have little patience in that arena. Maybe someday I’ll devote a day to learning, but for now, I am taking advantage of the time and patience-saving pre-made crusts.

Nectarines and Cream Galette via JennySheaRawn.com
Here’s how to make this simple galette:

Nectarines and Cream Galette
Serves: 8
Time: 50-55 minutes
Ingredients:

  • 4 nectarines
  • 1 9-inch refrigerated pre-made pie crust
  • 4 Tbsp light whipped cream cheese
  • 3 Tbsp 100% fruit apricot preserves

Directions: Preheat oven to 425 degrees F. Remove pie crust from the fridge and let sit 15 minutes. Meanwhile, wash, pit and thinly slice the nectarines. Line a baking sheet with tinfoil or parchment paper. Spray with nonstick cooking spray. Unroll pie crust and lay on lined baking sheet. Spread the cream cheese in the inner section of the piecrust, leaving about 2 inches around the edges with no cream cheese (you’ll fold this part in later). Starting in the center of the crust, layer the nectarines in a circular fashion atop the cream cheese. In a microwave safe dish, heat the apricot preserves for 15 seconds. Stir. Heat again, if needed, to thin the preserves. Using a spoon, spread preserves over top the nectarines. Beginning at the top of the pie crust, fold the topping-free section, inward and pinch lightly to crease. Continue around the pie crust, until toppings are contained. Bake for 25-30 minutes until nectarines are tender and pie crust is lightly browned. Remove from oven, let cool slightly and serve.

Check out these other Pie Love recipes by fellow Recipe ReDuxers:

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I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them, a brand that I love. I was compensated for the recipe creation, but not for this post. All opinions are my own.

Swordfish and Veggie Kabobs. Fresh, tender and meaty swordfish paired with flavorful chunks of veggies for the perfect summer meal.

Swordfish and Veggie Kabobs via JennySheaRawn.com Swordfish has always been one of my favorite fish, ever since I was a kid. I would request swordfish steak as a little girl and would dip pieces into a little ketchup bowl on the side (ugh). Fast forward a few (plus) years and I still love swordfish, but love it simply prepared and, thankfully, without the ketchup. Either simply seasoned with salt, pepper, extra virgin olive oil and lemon or with a quick marinade, like in this case. I used Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade for 30 minutes on these chunks of swordfish and veggies. The marinade keeps the swordfish super moist and tender and add just enough garlic and peppercorn flavor. Swordfish holds up extremely well on the grill and on kabobs, as it’s a meaty and thick fish and doesn’t flake apart nearly as easy as other fish.

Swordfish and Veggie Kabobs via JennySheaRawn.com
Adrian gobbled up these kabobs in no time. I had to really restrain myself from eating more than two small bites of swordfish, as I have just passed week 33 of pregnancy (time is flying by!) and eating swordfish/shark/king mackerel/tilefish during pregnancy and nursing and for young children is a no-no because of the higher levels of mercury found in these larger fish. Thankfully, most other fish and cooked shellfish are fair game (in portions recommended in link above). This recipe is going to be one of the first recipes we make once I can eat swordfish again. At least for now, I can enjoy all the veggies!

Swordfish and Veggie Kabobs via JennySheaRawn.com
You can thread any veggies you’d like, but make sure they’re sturdy enough to hold up on a skewer on the grill and cut the veggies into even, bite-sized pieces. As for the fish, I’d stick with a steak-like fish like swordfish – or try a shellfish like scallops or shrimp – both would be great on these kabobs.
Swordfish and Veggie Kabobs via JennySheaRawn.com
Swordfish and Veggie Kabobs
Serves: 4
Time: 45 min prep + marinade / 20 min cook
Ingredients:
• 1.5 lb swordfish steaks
• 2 medium green peppers, cored
• 2 medium red onions, ends trimmed and peeled
• 1 8 oz package baby bella mushrooms
• 1 cup Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade plus extra for dipping
Directions:
Wash and dry green peppers and onions and cut into 1 inch chunks. Clean mushrooms and slice in half. Trim skin off swordfish then slice into 1 inch chunks. If using wooden skewers, soak in water for 30 minutes. Thread fish, green peppers, onions and mushrooms alternatively onto 8 skewers. Place skewers onto a large shallow baking dish and drizzle evenly with marinade. Set in the fridge for 30 minutes, rotating skewers after 15 minutes. Heat grill to medium. Discard extra marinade and grill kabobs for 20 minutes, or until desired doneness, turning once halfway through cooking time. Remove from the grill and serve with extra Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade for dipping and a side of corn on the cob.

Tip: you can also place fish and veggies into a large resealable bag with the marinade prior to threading on skewers, but the chunks of onion may separate. I found it easier to marinate in a shallow baking pan to ensure the onion pieces stayed together.

To find out more about Drew’s like them on Facebook and join their monthly newsletter (through Facebook by clicking on “Join My List” or email them at info@chefdrew.com to be added). You’ll find my monthly recipes in this newsletter, along with other Drew’s News.

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I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time. Peaches and Cream Frozen Yogurt via JennySheaRawn.com Peaches and Cream Frozen Yogurt.

A sweet summer treat that blends fresh juicy Vitamin C-packed peaches with protein-rich Greek yogurt and eggs, coconut milk and vanilla.
Peaches and Cream Frozen Yogurt via JennySheaRawn.com Eggs are a staple in our house. We have them every weekend morning – either fried over easy with black beans and greens or bacon or on a breakfast sandwich if we’re on the go. If Adrian is traveling, it’s not uncommon for me to make a veggie omelet for dinner or have a salad topped with quinoa and an egg.

We both like our eggs under cooked and runny. They’re just so much creamier, richer and more buttery that way. Thankfully I haven’t had to forgo under cooked eggs altogether for the past 32 weeks – because of Davidson’s Safest Choice Eggs. They’re slowly heated in a warm bath and pasteurized, so even those with a baby belly, like me, can enjoy them raw and lightly cooked without the chance of salmonella and without changing the flavor or nutrition. Tricky part is, they’re hard to find. The stores closest to us didn’t carry then, but Roche Brothers not too far away in Mashpee, MA, was willing to special order them whenever whenever I want them.

So, we’ve been enjoying our eggs undercooked in traditional savory ways – over easy, scrambled, etc., but also in sweet ways. Because Davidson’s Safest Choice Eggs are pasteurized, desserts like chocolate mousse, custard, raw cookie dough, ice cream and frozen yogurt made with under cooked or raw eggs are all fair game and safe to enjoy, worry free.
Peaches and Cream Frozen Yogurt via JennySheaRawn.com For ice cream and frozen yogurt, eggs add a creaminess and smoothness, plus flavor and color. They also help prevent ice crystals from forming on frozen treats.

This Peaches and Cream Frozen Yogurt uses the freshest, sweetest peaches of the season and combines the pureed peaches with Greek yogurt, coconut milk, vanilla and eggs for a protein-rich sweet treat without the guilt. We will be repeating this recipe ALL summer long.

Peaches and Cream Frozen Yogurt
Serves: 4
Time: ~1 hour (includes 30 min chill time)
Ingredients:
• 4 peaches
• 2 5.3 oz containers peach Greek yogurt (nonfat or lowfat)
• ¾ cup coconut milk
• 1.5 tsp vanilla extract
• 2 Davidson’s Safest Choice Eggs (or 4 oz egg substitute)
Directions: Slice 3 peaches (reserve the 4th), discard pit. Puree in blender or food processor. Whisk pureed peaches, yogurt, coconut milk, vanilla and eggs together until well combined. Chill for at least 30 minutes. Add mixture to ice cream maker and follow manufacturer directions. Once frozen yogurt is ready (about 20 minutes), scoop or spoon prepared ice cream into bowls. Slice the last peach thinly. Add peach slices to each bowl of frozen yogurt. Serve.

For more recipes using Davidison’s Safest Choice Eggs, visit these fellow ReDuxer sites:

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Egg, Lamb and Cheese with Avocado Breakfast Sandwiches via JennySheaRawn.com

This post and sweepstakes is sponsored by Mountain States Rosen. I was compensated for my time, however all opinions throughout are my own. Thanks for supporting brands that align with my personal values and that help make this blog possible.  

Egg, Lamb and Cheese with Avocado Breakfast Sandwiches.

Plus a sweepstakes not to be missed (at the end of this post)!

Egg, Lamb and Cheese with Avocado Breakfast Sandwiches via JennySheaRawn.com Who says you can’t jazz up your traditional breakfast or brunch sandwich? Lamb raised here in the U.S. freshens up any recipe idea! Top a whole grain English muffin with an herb-infused American lamb patty, melted cheese, an egg and smashed avocado and you have a protein-packed, nutrient-rich, hearty breakfast that will power you through your morning. Simple, clean and real ingredients for a flavorful, feel-good breakfast.

Egg, Lamb and Cheese with Avocado Breakfast Sandwiches via JennySheaRawn.com We love breakfast sandwiches in our house because they’re so easy to make and take on the run. And we’ve been doing a lot of running recently. And not running in the literal sense as I used to do. Walks have taken over my normal running routine due to this growing belly. But running from here to there … doing errands, home renovations (Adrian is madly trying to finish our master bathroom and all the little and large home improvement projects), landscaping and organizing the house prior to this little baby’s arrival in early August. So, often, we have breakfast or brunch on the run. And I know we are not alone. Breakfast, and any meal or snack for that matter for many of us, is often portable, handheld and eaten on the go.

Egg, Lamb and Cheese with Avocado Breakfast Sandwiches via JennySheaRawn.com Adrian enjoying his lamb on the go while planting trees and spreading mulch.

Now, I don’t typically think of grilling or cooking up lamb for breakfast. Why? Because I (and many of you) think of lamb as a special occasion protein. Well, it’s time to think again. Lamb is as easy to prepare as any other type of meat and is extremely versatile. Plus, I love lamb’s smooth taste and beneficial nutrition profile. Lamb fits into healthy diets as a meat that is nourishing, nutrient-rich and satiating. On average, a 3 oz serving of lamb provides 175 calories, an excellent source of protein, niacin, zinc and selenium and a good source of iron and riboflavin (learn more about the benefits of these nutrients here). Most cuts of lamb are lean, the leanest cuts being from the leg, loin and shank.

These morning lamb patties are just over 3oz each and are packed with herbs, resulting in a lighter, tender, flavorful and very fresh patty.  You can grill or pan-fry these patties the day before, then just warm them up in the frying pan when you fry your eggs for the sandwich. Or cook a batch over the weekend and freeze, so you have the patties ready to grab and go during the week.

Egg, Lamb and Cheese with Avocado Breakfast Sandwiches via JennySheaRawn.com In our house, we buy only American Lamb, as I don’t want my lamb traveling 10,000 miles from New Zealand or Australia. Our lamb of choice: Mountain States Rosen (MSR) lamb (under the brands Cedar Springs or Shepherd’s Pride). MSR lamb is raised by multi-generational family rancher-owners who raise their lambs in the American West – from the Rocky Mountains to Texas to Oregon. Their lamb is of the highest quality and they’re the only lamb and veal producer in the US to receive the top rated food safety and quality certification from global, third party auditors. Plus, MSR’s lamb-raising practices preserve green open spaces and promote sustainable agriculture, so I can feel good using my dollar to buy their lamb.
Egg, Lamb and Cheese with Avocado Breakfast Sandwiches via JennySheaRawn.com Here’s how to make these extra ordinary on-the-go breakfast sandwiches.

Egg, Lamb and Cheese with Avocado Breakfast Sandwiches
Serves: 5
Preparation time: 15 minutes
Cook time: 15-20 minutes

Ingredients:
1 pound ground Cedar Springs or Shepherd’s Pride lamb
3/4 cup cilantro, chopped
1/4 cup parsley, chopped
1/2 cup red onion, minced
1/2 teaspoon garlic powder
5 slices Cheddar cheese
5 eggs
5 whole grain English muffins
2 teaspoons olive oil
1 avocado, sliced thinly and lightly mashed
salt and pepper to taste

Directions:

1. Combine lamb, cilantro, parsley, red onion, garlic powder, salt and pepper in a bowl.
2. Divide mixture equally into five 1-inch thick patties.
3. Fry eggs in 1 teaspoon olive oil to desired doneness, set aside.
4. Brush English muffins with remaining 1 teaspoon olive oil.
5. Grill or pan-fry lamb patties over medium heat, flipping once, until they reach desired doneness or an internal temperature of 160 degrees F for medium, depending on thickness.
6. Two minutes prior to removing the patties from the grill or frying pan, place a slice of cheese on each and place English muffins on the grill.
7. Assemble breakfast sandwiches by adding one lamb patty to each muffin, topping each with 1 egg and equal slices of avocado.
8. Salt and pepper to taste.
9. Serve with tomato slices, salsa or sriracha, if desired.

Note: to save time in the morning you can also prepare and cook lamb patties ahead of time and briefly heat through in a sauté pan while you’re frying the eggs.

Find a Cedar Springs or Shepherd’s Pride retailer near you and more flavorful and street-chic Lamb on the Go recipes on the Mountain States Rosen website.

And now, a special offer to you, my readers, sponsored by Mountain States Rosen and the American Lamb Board! Enter the Lamb Rocks Hammock Sweepstakes for a chance to win a top-rated hammock with a wooden stand. #MSRlambrocks

Enter here!
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PB&J Sundaes via JennySheaRawn.com

PB&J Sundaes

I received coupons from Welch’s for this post. By posting this recipe I am entering a recipe contest sponsored by Welch’s and am eligible to win prizes associated with the contest. I was not compensated for my time.
PB&J Sundaes via JennySheaRawn.com Peanut Butter and Jelly Sundaes.

Grape ice cream topped with warm creamy peanut butter and crushed salted peanuts. A frozen treat for kids and adults alike. Because who doesn’t love PB&Js?

Recently I pulled our ice cream maker out of the basement. It’s been left unused for over 3 years, but luckily (or perhaps, unluckily…) still works like a charm! Since the sun has been shining on the Cape, temps have been rising and my baby belly is happily growing, all frozen treats are oh so appealing. Sorbet, fro yo, gelato, popsicles, ice cream – any and all of it.
PB&J Sundaes via JennySheaRawn.com
When Welch’s challenged Registered Dietitian bloggers to create a family friendly recipe using one of their products, I knew I’d be making some sort of frozen treat. And because grape pairs so well with peanut butter and PB&Js remind me of everything that is great about summer, PB&J Sundaes came to be.

Whenever my family went on summer vacations to the Cape or Nantucket, my mom used to (actually, still does) pack us 3 pound PB&Js on local bakery whole grain bread. These were BIG sandwiches. We’d enjoy every last bite on the beach, listening to the waves, and then would fall asleep in the sun from the PB&J (calorie) overload. All well worth it.

PB&J Sundaes via JennySheaRawn.com This grape ice cream is made simply with four ingredients: 100% grape juice, whole milk, pasteurized eggs and vanilla. Top the ice cream with warm creamy peanut butter and crushed salted peanuts. This treat is lower in fat than true ice cream since whole milk was used. If you prefer a more decadent dessert, use heavy cream vs whole milk for a true ice cream.

My Recipe for the Welch’s Recipe Contest:

PB&J Sundaes
Serves: 4
Time: 45-60 minutes (including 30 minutes chill time)
Ingredients:
Grape Ice Cream:
• 1 cup Welch’s 100% grape juice
• 2 cups whole milk
• 1.5 tsp vanilla extract
• 2 pasteurized eggs (or 4 oz egg substitute)
Peanut Butter Topping:
• ½ cup smooth peanut butter
• ½ cup salted peanuts, crushed
Directions: Whisk ice cream ingredients together until well combined. Chill for at least 30 minutes. Add mixture to the ice cream maker and follow manufacturer directions (our ice cream took about 20 minutes to freeze). Scoop prepared ice cream into bowls. Heat peanut butter in a microwave safe dish in 15 second intervals until melted. Spoon overtop bowls of ice cream. Top with crushed peanuts.

You can also freeze the ice cream in a freezer safe container for a later date. Just let soften for 10-15 minutes prior to scooping.

And if you’d prefer an ice cream sandwich vs a sundae, go for it. Put a scoop of grape ice cream between two peanut butter cookies and roll in crushed peanuts. Like so.
PB&J ice milk sandwich via JennySheaRawn.com Dreamy.
PB&J ice milk sandwich via JennySheaRawn.com

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Veggie Inspiration

Summer Corn and Herb Salad with Feta

Summer Corn and Herb Salad with Feta. Served in bibb lettuce leaves. Bring on the fresh corn! This is one of the lightest, sweetest, freshest salads you’ll make this summer. The funny thing is – I never liked corn as a kid. I preferred broccoli, leafy greens, etc. Starchy veggies like corn, peas and potatoes […]

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Pea, Watercress and Bulgur Salad with Mint

Pea, watercress and bulgur salad with mint. A salad that celebrates tender and sweet peas, bitter and peppery watercress and fresh and fragrant mint. Combine these spring ingredients together for a light lunch or a fresh side dish with dinner. Mint is the only thing in our vegetable garden beds that’s currently ready for the […]

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Roasted Cauliflower with Spring Herb Pesto

Roasted Cauliflower with Spring Herb Pesto. A side dish that shouts spring and all things fresh. Use any herbs you have on hand for this deliciously light and vibrant pesto. I used a combination of mint, dill, cilantro, basil, flat leaf parsley and scallions. And blended it all up in my food processor with some fresh […]

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Avocado, Pistachio and Goat Cheese Salad

Avocado, Pistachio and Goat Cheese Salad. Creamy and smooth avocado, crunchy and salty pistachios, tart and soft goat cheese. Served atop greens – in this case watercress and baby kale. All topped with a toasted pumpkin seed vinaigrette. A satisfying combination that’s packed with healthy fats and protein. I first tried this combo back at […]

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Spring Pea Shoot and Radish Salad

Pea Shoot and Radish Salad to welcome in the spring. Fresh and light. But still hearty enough for a satisfying lunch.  Tender pea shoots, crisp and bitter radishes, crunchy walnuts, creamy and pungent blue cheese and sweet figs are tossed together and drizzled with a bit of extra virgin olive oil and balsamic glaze. During […]

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Roasted Beet Dip

Just in time for Valentine’s Day – the perfect appetizer in the shade of love. Roasted beet dip made simply with beets, ricotta and Greek yogurt.  Serve this to your sweetie this Saturday night with sweet potato chips for dipping. We’ve always avoided date night on Valentine’s Day. Not a fan of crowds, over packed restaurants […]

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