Asparagus Potato Salad

Potato salad is one of those summer staples that you see at every cookout but rarely want to actually eat. Mushy potatoes swimming in mayo with little flavor is not my idea of a tasty treat. So I knew I could do better.

This salad combines tasty baby potatoes (I am in love with these multicolored ones) with fresh, seasonal asparagus. Adding a ton of veggies helps to keep the calories down and adds a tasty crunch to the dish. I used bacon, shallot and fresh chives for flavors and tossed everything with a light mustard vinaigrette.

This salad was incredible warm. I ate cold leftovers the next day and it was still super tasty and flavorful. The key is to just barely cook the asparagus, that way it will retain its nice crunch without feeling too raw.

I also wanted to give y'all a garden update! Things are coming along. My peas are growing like crazy and I'm excited to see how big they get. The kale and Brussels sprouts are coming along nicely on the porch.

In the ground, I have tomatoes, basil, cayenne and jalapeno peppers, butternut squash and baby watermelons. Watching everything grow is so much fun! I can't wait till August when I can start cooking with all this stuff!

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Baked Cattle Beans and a Giveaway!!!

I can't believe it's almost Memorial Day. The official start of summer!!! This is exciting for a number of reasons, mainly lots and lots of great cookouts to host and attend. I am also thrilled that my grandparents are coming to visit this weekend from Texas. I am always excited to see them and I have lots of great recipes planned for the weekend's festivities.

I will absolutely be bringing these baked beans along to every cookout this summer. Craig is constantly requesting baked beans, so I had to finally oblige. I used some gorgeous cattle beans, which are also called trout beans. Cattle beans are plump, red and white speckled beans. They are full flavored with a nutty aftertaste and hold their shape and texture for long cooking. If you can't find cattle (or trout) beans at your local grocery store, red kidney or great northern beans can be substituted.

I am a firm believer that dry beans make for the tastiest baked beans. Because you are cooking them at high temperature for a long time, dry beans hold their texture better and have a more intense flavor. Planning ahead is necessary, but it is totally worth the extra effort.

I sought to create a flavorful recipe that wouldn't be too heavy, soupy or sweet. The beans themselves are the centerpiece of this dish, combined with a bit of salty bacon, molasses and fresh sage for flavor. The result is an addictive, but light dish that will compliment any type of barbecue.

GIVEAWAY! 

In honor of the start of summer, I wanted to reward all my loyal and beautiful readers with a giveaway! I love reading your comments and emails and have gotten to know so many of you. As you all know, I am obsessed with my cast iron skillet and use it for everything. So it seemed like the perfect giveaway for my loyal Gen Y Foodie readers.

Cast iron skillets are versatile, easy to store, and lend themselves to many different types of recipes. My preferred brand, Lodge, manufactures their product in the USA and has a lifetime warranty!

Cast iron skillets are also a healthy cooking tool because they are a chemical free alternative to Teflon or non-stick pans, allow you to use less oil when you cook, and fortify your food with iron.

So I am giving away one Lodge 10-1/4" Cast Iron Skillet to one lucky reader.

THERE ARE FOUR WAYS TO ENTER: (all separate comments)

1. Leave a comment on this post telling me what you'd like to cook with this skillet.
2. "Like" Gen Y Foodie on Facebook and leave me a comment saying you did so or letting me know if you already do.
3. Follow Gen Y Foodie on Twitter and leave me a comment saying you did so or letting me know if you already do.
4. Tweet about this giveaway by saying "I just entered @GenYFoodie's Giveaway http://bit.ly/JLKzqi" and leave a comment saying you did.

The giveaway ends at 5pm EST on Friday May 25th. Winner will be announced on Tuesday May 29th. 

Valid in the USA and Canada only. 

Read more for the full recipe: Baked Cattle Beans
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Breakfast Pizzas

I have been on a huge homemade pizza kick lately. Back when we lived in Fenway, we had three different pizza places within walking distance, so we enjoyed our fair share of pizza. Here in Somerville, we haven't yet found our go to pizza place yet. (email me if you have suggestions!) So, I've started to really enjoy making my own and experimenting with all kinds of different toppings. I have always wanted to attempt breakfast pizza, I've seen it done in magazines and always thought it would be so much fun to have bacon and eggs on pizza.

I started with some whole wheat pizza dough that I rolled out into super thin, mini pizzas. To keep things light, I slathered on some tasty ricotta and topped it with fresh herbs. Then I got creative. I used bacon as well as a bunch of other toppings to make each pizza unique. You could add whatever you like to make your favorite breakfast combo. I was thinking next time I'd do some mushrooms and I was even thinking about adding salsa as a topping. I will keep you posted as my experiments continue.

You obviously don't have to eat these pizzas for breakfast. We ate them for dinner while watching some playoff hockey (go Bruins!). I am excited to host a brunch and make these as individual pizzas for my guests.

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Kale, Bacon and Caramelized Onion Calzones

Had another clean out the fridge style cooking dilemma last night. So I decided to use one of my Christmas gifts. My brother Jeff bought me a calzone press, so I decided to make some tasty calzones using some multigrain pizza dough I had just bought. Calzone is such an underrated pizza alternative, especially since I always fold my pizza anyway. Using a little bit of bacon and some tasty caramelized onion for flavor, I also added kale to pack in some healthy vitamins. The combination of these ingredients yielded a flavorful and tasty calzone that wasn't overloaded with calories and salt. These made a fabulous dinner and I loved using the press, which made rolling, measuring and filling the dough a snap! Paired with some zesty homemade pizza sauce for dipping, it was a great meal that made some fabulous leftovers.

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Craig's Scallop Stuffed Trout

I love fish. I don't eat nearly enough of it, but I love it. Usually, on Sundays, Craig and I get inspired at the supermarket and take home a nice piece of salmon or something. Yesterday, Craig decided that he wanted some trout, so I left him at the fish counter to go get some other stuff. He came back with trout and sea scallops and informed me he had invented a new recipe. So we got home and started experimenting.

There are many ways to stuff fish, usually crab meat is used, but I really loved the idea of using scallops instead. Bay scallops have so much flavor and a great texture. I knew they would hold up well in a stuffing. We decided to make the stuffing very simple, some onion, a bit of bacon, and parsley is all you need. Stuffed in the trout and roasted to perfection, this is a flavorful and lean meal that looks really impressive! I am so impressed with Craig's culinary imagination! The best part is that this is actually an incredibly simple dish to prepare. The prep is simple and then you just throw it all in the oven.

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Beer Braised Chicken with Bacon

Braising is such a simple and delicious preparation for various cuts of meat. It is also a great option for a party or larger get together, as you can use tougher, and therefore cheaper, cuts to meats to create the most amazing flavors. For my bacon and beer party, I wanted to use beer to braise some chicken thighs. The recipe came together as I figured out what I had on hand, bacon, onions, and some fresh thyme. I used a combination of chicken thighs and drumsticks, but just thighs will work well. This recipe could not be easier, after cooking the chicken, you just reduce the sauce and then serve! Easy, impressive and can easily (and cheaply) feed a crowd. I would recommend serving this with some quinoa or brown rice to add some fiber and soak up the sauce.

Get full recipe after the jump!
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Pumpkin Ale Cupcakes with Maple Bacon Frosting

I love cupcakes. I enjoy all flavors, varieties and sizes. I do not, however, bake my own, generally preferring fabulous treats from my favorite bakeries. So, I decided to conquer my fear of cupcake baking with a bacon and beer version that I developed myself. This took a few batches to get right, but I am so proud of how these came out. And they're super cute too!

Pumpkin ale helps to make a very fluffy and light cupcake with lots of delicious pumpkin flavor. I topped it with a maple cream cheese frosting, because cream cheese makes everything delicious. I was going to crush the crispy bacon and sprinkle it on top, but I thought the single piece made it a bit more artistic. You can do either.

WARNING: these cupcakes are addictive. I love miniaturized anything, but cupcakes are especially dangerous. Make sure to have some guests coming over so you don't eat the entire batch!

Full recipe after the jump!
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Foodbuzz 24x24: Bacon and Beer Party!

Beer Braised Chicken & Salad with Lager Vinaigrette 

I was so excited to be chosen to host a Foodbuzz 24x24 party! Since I knew we'd be stuck at home with the new puppy, I wanted to host a fun and laid back evening featuring two of my favorite things in the world: bacon and beer. I decided to create a variety of dishes using both bacon and beer. In addition, I chose some delicious seasonal and local beers to compliment the menu and provide a fun tasting experience for my guests. This was an extra special occasion because it was our first opportunity to introduce our 8 week old labradoodle puppy, Archer to all our friends. He is a handful, but sooo adorable.

In designing the menu, I decided to try some new things I had never done before. This was my first time making chowder, biscuits and cupcakes, and it was so much fun. I spent Friday, the day before, experimenting with a bunch of different recipes, some of which didn't make it to the feast but I may still post later in the week. I am going to put up all the recipes this week, so bear with me.

Bacon and Beer Biscuits & Ale Clam Chowder with Bacon

Read all about my 24x24 after the jump!!
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Meatloaf

Meatloaf is one of those foods you tend to forget is amazingly delicious. I hadn't had meatloaf in years and this weekend, we were out and saw it served at a restaurant. It looked so amazing I had to go home and whip some up the next day. Normally, I make some variation of turkey/chicken meatloaf with quinoa and flaxseed and lots of healthy things. Not today. Today is about tasty comfort.

There are many secrets to amazing meatloaf, I definitely do not know them all. My basic rules are: 1) do not overmix the meat, just lightly combine all the ingredients; 2) bake at 375 max, higher temperatures dry out the meat; 3) do not use a loaf pan, free form meatloaf is crisper and cooks more evenly; and 4) use a variety of veggies and herbs to mix in, not just breadcrumbs. Some people swear by zucchini in their meatloaf, but I like to keep it basic. I do, however, insist on adding some grated parmesan and fresh parsley, which together compliment the meat and elevate the flavors. Also, if you have a meat thermometer, use it to get the cooking time just right.

So... are you hungry yet? Read more to get the full recipe!
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Smoked Trout Hash

We recently discovered a fabulous restaurant around the corner from our new apartment. One of their brunch specialties is smoked trout hash. Since the wait for a table is usually more than an hour, we decided to create our own version. We don't have a smoker, but Craig was intrigued by the idea of smoking fish on our charcoal grill. So after cooking dinner one night, as the heat was dying down, we smoked some fresh Rainbow Trout we had picked up. We used a cedar plank, which gave is a fantastic smoky flavor. After picking the meat off the bones, we just stored it in the fridge. The next morning, I used it to make this dish. Traditional, but with the flavorful fresh fish, this is a filling and impressive breakfast. The hash itself is simple to throw together in 20 minutes or so. You can serve alone or topped with fried or poached eggs. A liberal sprinkling of black pepper is required.

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Bacon, Ricotta and Pistachio Pizza

Homemade pizza is always a special treat. This is a very unique combination of ingredients, but it makes for a delicious gourmet pizza. Crisp bacon and salty pistachios compliment the whole wheat crust and creamy ricotta. The secret to this pizza is to rub the crust with garlic and olive oil and bake it briefly before adding all the toppings. This adds a lot of flavor and character to the pizza. This is a filling meal, but could also be an impressive appetizer or dish to bring to a potluck.

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Snap Peas with Garlic and Bacon

Fresh snap peas are a delicious summer treat. This recipe is a simple way to dress up this tasty summer veggie. My friend Liz very generously gave me some fresh organic produce from Sienna Farms in Sudbury, Massachusetts, including some young garlic. Young garlic is a special treat. Available only for a few weeks each year, it is sweeter and has a more complex taste than traditional garlic. It has a slight purplish color and a you can actually eat the whole stalk. Regular fresh garlic will work fine in this recipe as well. Check out Sienna Farms at the Copley Farmer's Market on Tuesdays and Fridays or on the web at www.sienafarms.com.

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Frisee Salad with Bacon

I love all the lettuce varieties that are starting to show up in the grocery store. I saw some frisee yesterday and decided to put together a tasty salad that highlights its peppery taste. I wanted to create a hearty meal, so I added some applewood smoked bacon and roasted potatoes. Craig called this a "man salad" because of these filling and substantial ingredients. Despite the meat and potatoes, the frisee remains light and crisp. A simple shallot vinaigrette adds a bit of a kick. Dress the salad minimally, it is intended only to compliment the flavors. This recipe has a few more steps than the salads I usually make, but it is absolutely worth it.

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Best Bolognese Sauce Ever

Craig came home today and begged me to make a bolognese sauce. I decided to create a version that highlighted a few different meats and some fresh herbs. This is a simple and flavorful sauce that will make your kitchen smell divine. Bacon, sausage and ground beef combine for a complex, meaty, and hearty sauce. Serve over the whole wheat pasta of your choice, I used farfalle, but anything would work well. Top with some fresh grated parmesan and black pepper.

Also, you may have noticed the gorgeous cutting boards I use in many of my photos. They are actually handmade by my grandfather, who sells them on Etsy! Click here to check out his page.

Full recipe after the jump!
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Linguine with Asparagus and Bacon

Usually, Craig is the only person who eats what I cook. So it's always a treat to be able to cook for a crowd, particularly when I get to do so in a kitchen far roomier and nicer than my own. Despite our April 1st snow storm, spring is on it's way and the presence of fresh asparagus is a great reminder of that.  Tossed with some bacon, lemon and pasta, it's a light dish that is full of flavor. Topped with lots of black pepper and some parmesan, it's a satisfying dinner that makes plenty of leftovers.

Full recipe and photos after the jump.
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Brussels Sprout Hash

I love all variations of hash and am constantly trying to figure out new ways to put together this tasty dish. I just concocted this fabulous version that can be a great dinner or an impressive weekend brunch. Topped with poached eggs, its a complete and filling meal.

Full recipe after the jump!
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