clam linguine

Cooking with clams was new to me, but they are so simple, I’m not sure why I was so hesitant! All I needed was the motivation of a recipe and a free night to spend a little time in the kitchen.

The pasta was delicious with a bit of spice from the chiles, smoky flavor from the bacon and briny flavor from the sea. All of the flavors that I so often desire, over some chewy, whole-grain pasta.

Linguine with Clams – 2 servings

  • 2 slices bacon
  • 1 Tbsp olive oil
  •  3 cloves garlic, minced
  • 1 chile (medium heat), sliced
  • 1 lb little-neck clams
  • 1/2 cup white wine
  • 4 Tbsp parsley, chopped
  • 6 oz whole grain linguine (I used fresh)

Cook the bacon over medium heat until crisp, about 5 minutes. Remove from heat, crumble and set aside.

Add olive oil,  garlic, chile, clams and wine to pan used for bacon and cook over medium heat for about 10 minutes, until clams have opened and released juices. Remove clams and set aside.

Meanwhile cook pasta as directed, saving cooking liquid.

Add pasta, 1/2 cup reserved cooking liquid, bacon, 2 Tbsp parsley and toss until sauce has thickened. Divide pasta onto plates and top with clams and additional parsley.

Healthy Hint: Pasta is something that the taster and I can both overeat without even realizing it. An easy solution? Only making the number of servings we need! No leftovers mean no extra or bites or servings!

crab salad

This cute appetizer came from the Rachael Ray Magazine and now that summer is here, (at least it feels like it) it is a perfect, light snack for warm summer nights.  And so very fitting for a Friday night on the patio! Complete with cocktail of choice of course!

Since the flavors weren’t too overpowering the crab was able to shine through, which was just what I had hoped for. I love the flavor of crab and when paying a pretty penny for it, I want to be able to taste it!

Crab Salad - adapted from Rachael Ray

  • 8 oz crab meat (I found it in the deli)
  • 2 green onions, minced (reserve some of the green tops)
  • 1 Tbsp light mayonnaise
  • 1 Tbsp cilantro, minced
  • 1 Tbsp lemon juice
  • 1 package of Crunchmaster Crackers

Combine crab, onions, mayo, cilantro and lemon juice. Top crackers with crab mixture and reserved onions.

Enjoy your weekend!

iced tea & lemonade

If you’ve ever had a shaken iced tea from Starbucks, you know just where I’m going here.  Like most coffee-house drinks it comes complete with a squirt of sugar – and like most drinks you can request it without the sugar, which I always do. I got mine with just a splash of lemonade which adds the perfect amount of flavor!

I know I’ll be making batches of this iced tea & lemonade throughout the summer, perfect for pool-side sipping!

Iced Tea with Lemonade

Brew tea in large pitcher and let cool. I used 4 of each tea bags. Serve over ice and sip slowly. Best served in the sun!

maple & goat cheese wontons

I don’t know about you but if I’m at a Chinese restaurant, there is a good chance I’m getting cream cheese wontons. I’m not sure what it is, but I just can’t resist them. Crunchy on the outside, creamy cheese on the inside and just plain good.

But what about a sweet twist on the typically savory? I had some honey goat cheese in the freezer and just had a feeling that with some maple crystals, that I had been wondering what to do with for quite some time, this could be transformed to a delicious treat.

Unfortunately baking doesn’t give it that same crispy shell as frying does, but maple goat cheese trumps cream cheese any day. ;)

Maple & Goat Cheese Wontons - 4 pieces

  • 2 Tbsp honey goat cheese (or plain)
  • 1 Tbsp maple granules
  • 4 wonton wrappers
  • real maple syrup

Pre-heat the oven to 375° F.

Mix the goat cheese and maple granules together until smooth, heating in the microwave for a few seconds if necessary. Lay out 4 wonton wrappers on the counter, and have some water handy. Place 1/2 Tbsp of filling in the center of each wonton. Wet the edges with water and fold in half so that it forms a triangle. Pinch edges together to form a seal. Fold bottom corners in and pinch together.

Bake for about 15 minutes, until golden brown. Drizzle with maple syrup before serving if desired.