Vanilla Key Lime Cookies

In 2003 I moved to Hollywood to become, let's be honest, a star. While waitressing, going to auditions, and  pursuing a cliche (but worthwhile if it comes true) dream that thousands of others share (about 10,000 new dreamers arrive in LA each DAY!) ... I was financially challenge aka broke. So, for Christmas, I baked cookies for all my new Jewish friends I'd made in Los Angeles, most of whom worked in the music Industry. Long story short, they loved my cookies and told me I should sell them so I did. First by word of mouth, then online, and finally to 10 different wholesale accounts around LA, including Whole Foods. I called my little homegrown company Cookies Couture and prided myself on using the best, most unique ingredients the cookie world had ever seen. The good news ... people loved them! The bad news ... I was only 22 and began without a business plan or a lot of funding. For a few years I waitressed and ran the company, and was just breaking even. After consulting my heart, my head and my, let's be honest, parents, I decided I had to shutter the cookie biz for the time being, get a "real" job and learn more about the business side of the high end bakery world. 

It's 2010 and I have yet to resurrect Cookies Couture, but I do bake often and this recipe was my best seller! Even if you don't like key lime, you very well may love these cookies. There are also super simple to make. 

For Cookies

1 cup salted butter, softened
1 cup granulated sugar
1 egg yolk

2 Tablespoons keylime zest
1 teaspoon pure vanilla extract
2 Tablespoons key lime juice (I like Nellie & Joe's)
1/2 teaspoon salt

2 cups + 2 Tablespoons all-purpose flour

For Icing

2 1/4 cups powdered sugar
1/4 cup key lime juice (add more or less as needed to thin icing to a drizzle consistency)

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

2 drops green food coloring (optional)

Using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add egg yolk, zest, vanilla extract, key lime juice, and salt and mix on medium speed until combined, about 1 minute. Add flour and mix until just combined, scraping down sides as necessary. 

Transfer the dough to large piece of wax paper. Form into ball, wrap and refrigerate for 30 minutes or freeze for 10 minutes. 

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper, Silpat, or tin foil and set aside. 

Use a 1oz. ice cream scoop or small spoon to scoop dough into balls and place on baking sheet 1 1/2 inches apart. Bake for 8 to 10 minutes, rotating sheets half way through if your oven does not bake evenly. Remove cookies before they begin to brown. Remove from oven and let cool fully before icing. 

For the key lime icing: In bowl of electric mixer, combine the powdered sugar, key lime juice, vanilla, and salt. Using whisk attachment, whisk until smooth. Scrape down sides as needed and add more water or sugar as needed to create drizzle factor. Add food coloring and whisk until coloring is even. Fill piping bag or zip lock bag with icing and snip off tip to make a tiny hole for drizzling icing back and forth over cookies. 

Once cookies are iced, let dry at least one hour before packaging.

Cornish Game Hens with Citrus Berry BBQ Glaze ~ IF I CAN DREAM ~

This sweet and savory game hen recipe was one of my favorite from cooking for the cast at the If I Can Dream House. It's fairly simple but looks impressive on the plate and is perfect for a small dinner party. I like to give each person their own hen, as I think it makes a more dramatic statement, but you can cut these in half. I served them with wild rice, pecan and cherry stuffing ... a healthier version of "Grandma's Stuffing" that is every but as comforting and satisfying. Make this dinner when you feel like preparing a min-version of Thanksgiving that will please most any palate.

FOR GAME HEN
6 Cornish game hens, defrosted (It's hard to find these fresh, so if you have limited time to cook, buy these a day ahead to defrost by leaving them in your refrigerator. For some helpful info about defrosting meat click here.) 
1/2 cup olive oil
1 Tbsp salt (I use kosher or course sea salt)
1 Tbsp black pepper (I use fresh cracked)
1 Tsp Turmeric (For color and it's healthy)
1 Bottle of your favorite BBQ sauce
3/4 cup orange marmalade
1/2 cup raspberry preserves
Juice from one lime
1 tsp pure vanilla extract (Optional but amazing)
1 tsp cayenne pepper, ground (Optional for those who like it spicy)

Directions

• Preheat oven to 450 degrees F (230 degrees C).  
• Note: I don't wash my poultry or meat before cooking it as many do. Jacque Pepin believed, if the heat that cooks the meat isn't strong enough the kill any bad bacteria, you don't want to eat it anyway, and I agree with him! Washing your poultry or meat in the sink can spread bacteria through cross contamination so, it's best, in my opinion, to leave it untouched until it's ready to be cooked, then throw away packaging immediately.) See more from experts here.
• Prepare large roasting pan (with rack if you have one) by spraying it with oil, set aside.
• In small bowl whisk together olive oil, salt, pepper, and Turmeric.
• Use basting brush to smother hens with olive oil mixture. 
• Tuck wings under bird and place on roasting rack, breast up. (You can tie the legs together with kitchen string if you wish, which helps keep the shape of the bird. View how to truss Poultry here.)
• Roast hens for 25 minutes.
•   While hens are roasting, in medium bowl,whisk together BBQ sauce, marmalade, preserves, lime juice, vanilla, and cayenne.
• Reduce oven temperature to 350 degrees F (175 degrees C) and baste hens with BBQ mixture.
• Continue roasting for 30 minutes or until hens are browned and juices run clear when breast is pierced with knife. Baste with BBQ mixture every 10 minutes.
• Remove from oven and let sit 10 minutes before serving. No carving needed!
  
  Wild Rice Stuffing with pecans and cherries recipe coming soon!
  
  ~XOXO~
  Lindsay Jones

Coconut Macadamia Rice with Edamame ~IF I CAN DREAM~

While cooking at the If I Can Dream House, I seemed to be on a coconut kick. The cast, especially Gig and Amanda, loved this rice and it's delicious alone or with fish, chicken, shrimp or tofu prepared with Asian flavors. You can also make this with brown rice if you prefer.  Enjoy!

Serves 5-7

2 cups white rice (I like to use jasmine rice)
2 1/2 cups water
1 1/2 cups light coconut milk
3 teaspoons sea salt or kosher salt (any salt will do)
1 1/2 cup macadamia nuts, roasted and chopped finely
1/4 cup olive oil or grapseed oil and salt to taste
2 cups edamame(soy beans), shelled and frozen
1-2 teaspoons coconut extract (to taste)
1/4 cup butter, salted
2 cups shredded, sweetened coconut

1.Preheat oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.

2. In a medium sized pot or rice cooker add rice, water, coconut milk and salt. If using pot, bring to a boil over medium-high heat, cover and reduce heat to medium. Simmer until all liquid has been absorbed; 25-30 minutes. With rice cooker, just turn on as directed.

2. While rice is cooking, place chopped macadamia nuts in preheated oven on lined cookie sheet and roast for 5-8 minutes, or until light golden brown. Use a spatula to turn them every few minutes for even roasting. Watch them closely so they don't burn. Remove from oven and let cool.

3. In large saute pan, add oil and heat on high for 1-2 minutes. Add edamame and sprinkle with salt. Cook over medium-high heat for 8-10 minutes or until beans begin to brown in parts, appear "grilled" and are al dente in texture. Add macadamia nuts during the last 2-3 minutes of cooking and stir to combine. 

4. When rice is done put in large bowl. Add coconut extract and butter then fold in softly using large spoon until butter is melted. Add edamame mixture and coconut flakes and fold into rice. Serve while hot.


 
 
 

 

Cornish Games Hens with Citrus Berry BBQ Glaze & Wild Rice Stuffing ~ IF I CAN DREAM ~ WEEK 3

I heart Cornish Game Hens and if you are wondering why I'm not making them at the If I Can Dream House ... it's because they take about an hour and a half to two hours to roast so I am pre-roasting them at home. That means you get a sneak peek at what the cast and special guest Lacey Brown from American Idol will be enjoying tonight!

~XOXO~

LINDSAY JONES

 

Cornish Games Hens with Citrus Berry BBQ Glaze

 

Pepperoni, Mushroom and Black Olive Pizza ... My Favorite

(From Thursday If I Can Dream Dinner with David Cook)

 Prosciutto, Mozzarella, Tomato, Arugula Whole Pizza with 

Honey Whole Wheat Crust

(From Thursday If I Can Dream Dinner with David Cook)

Triple Chocolate Therapy Cookies 

&

Money Mint Chocolate Cookies

Tuesday Night Menu at Casa If I Can Dream

TUESDAY NIGHT MENU

by FoodFlirt 90210

Very Veggie Pot Stickers

Garlic Ginger Shrimp Stir Fry with Asparagus, Snap Peas, Edamame (soy beans), and Carrots

Coconut Brown Rice

Sugar Seared Mango with Toasted Coconut

Recipes will be posted this afternoon with any luck :)

Cooking begins at 5pm. See you in the kitchen!

~xoxo~

LINDSAY JONES

Gourmet Grilled Cheese and Cali Tomato Soup ~ IF I CAN DREAM ~ WEEK3

At the end of last week, Amanda and Kara asked for some more homestyle cooking, so this week, I'll be putting a California spin on some down home foods. Grilled Cheese with Tomato Soup is one of my favorite comfort meals and it makes for a fun dinner party. Below I list a variety of ingredients that your guests can choose from to create their own signature grilled cheese sandwich. Add anything you like to the options! Watch how to make these killer gourmet grillers this Monday night, 5pm at the If I Can Dream House! If you are in a time crunch, skip the homemade soup and add 1tsp sugar and 1/2 tsp cayenne pepper to your favorite store bought tomato soup.

MONDAY NIGHT MENU

Gourmet Grilled Cheese and Creamy Cali Tomato Soup

Servings 5-7 

Ingredients :
FOR CREAMY CALI TOMATO SOUP
1/4 cup grapeseed oil (or olive oil)
2 garlic cloves, minced or pressed
1 medium onion, chopped
1/4 tsp cayenne pepper
1 bay leaf
2 (28-ounce) cans whole tomatoes in juice
1/2 tablespoon dark brown sugar
1/2 tablespoon molasses
1/4 tsp pure vanilla extract
3 large slices white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups vegetable broth
1 tablespoons dark rum   (optional)
Salt and pepper to taste 
¼ cup chopped fresh basil (optional)

1. Heat 2 tablespoons oil in large soup pot over medium-high heat until shimmering.

2. Add garlic, onion, cayenne, and bay leaf. Cook, stirring frequently, about 4 minutes.

3. Stir in tomatoes with juices. Using a potato masher or whisk and mash tomatoes until no large pieces (2 in. max) remain.

4. Stir in sugar, molasses, vanilla, and bread and bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, about 5 minutes or until bread breaks down completely. Remove bay leaf and toss out.

5. Transfer  1/3 of soup to a blender or food processor, add 1 tablespoon grapeseed oil and process until soup is smooth, silky and creamy, 2 to 3 minutes ( When using hot liquid, never fill past 2/3 of the way full and cover blender with dish towel in case hot liquid escapes!)Transfer to a large bowl and repeat with remaining soup and oil. Third batch, add no oil.

5. Rinse out soup pot and pour soup back in. Stir in vegetable broth and rum. Return soup to a boil and season to taste with salt and pepper.

6. Sprinkle each portion with pepper and basil.  Serve gourmet grilled cheese sandwiches.

FOR SANDWICHES
2 medium Red onions, sliced
4 tablespoons grapeseed oil, divided (or olive oil)
1 package Chicken or Turkey Sausage, pre-cooked and sliced into 1/3" rounds
1 large loaf Foccacia Bread
1 loaf whole wheat bread
1 small jar olive tapenade (or any type of spread you like)
1/2 lb Pepper Jack Cheese,
1/2 lb Extra Sharp Cheddar Cheese,
1/2 lb Brie Cheese (use your 3 favorite cheeses that melt)
1-2 Granny Smith Apples, sliced thinly
1/4 c salted butter, melted
salt
pepper

1.  Preheat oven to 375 degrees.

2. Heat frying pan over high heat for 1 minute. Add 2 tablespoons oil and reduce to medium-high heat. Add onions and saute for 5-7 minutes or until translucent. Place in small bowl and set aside.

3. Add 2 tablespoons oil and sausage to same pan and cook over medium-high heat for 6-8 minutes or until browned. Place in small bowl and set aside.

4. Line cookie sheets with tin foil and spray with oil.

5. Slice Foccacia bread into 4 inch wide slices, then slice those in two for sandwiches.

6. Layer sandwiches as you like with spread, cheese, onions, sausage, and apples.

7. Brush each sandwich lightly with butter, sprinkle with salt and pepper place on lined cookie sheet.

8. Bake in oven for 5-10 minutes or until cheese is melted. Slice in half on the diagonal and serve with a piping hot bowl of Creamy Cali Tomato Soup. It's like sneaking back to your child hood in a sophisticated way :) Dip away!

~xoxo~

LINDSAY JONES

NEW FOOD FLIRT VIDEO + COOKIE GIVEAWAY!

As promised, here is a new Food Flirt 90210 Video where I re-create two of Hollywood's favorite dishes, from two of their favorite restaurants. Watch me put my Food Flirt twist on The Ivy's Grilled Chopped Vegetable Salad and Koi's Crispy Rice Topped with Spicy Tuna.

Lindsay Jones :: Food Flirt 90210 from Lindsay Jones on Vimeo.

FOOD FLIRT COOKIE GIVEAWAY: Retweet or share this link http://bit.ly/foodflirtvideo on twitter (@foodflirt90210) and be entered for the chance to win one dozen cookies from Food Flirt 90210! I'll announced the winner on Monday March 21 from the If I Can Dream Kitchen!

FUN FACT: I used to own a cookie company, "Cookies Couture" so I know what's up in the world of addicting cookies :)

Good luck!
~xoxo~

LINDSAY JONES

Giglianne's Pasta Puttanesca ~ IF I CAN DREAM ~ WEEK 2

Well, I've been cooking for 5-7 people at the If I Can Dream House for 2 weeks now. Time to give a serious nod to our Grandmother's who often had 5+ kids (mine had 7) and cooked for them every single night, often on a tight budget. It's a lot of work! Kudos also to Mom's and Dad's everywhere who cook for their families each night. While I was slightly, I mean completely exhausted by last night, it's been well worth it!

In case you don't know, my BIG DREAM is to have my own cooking show that inspires people to explore new flavors and become creative and confident in the kitchen. Being a chef on If I Can Dream is obviously a killer opportunity for me and I am incredibly grateful. Earlier in the week, I asked the cast if they had any requests and Giglianne (Gig) wanted to make Pasta Puttanesca. This is a dish from Southern Italy that is simple and inexpensive to make but delicious with olives, garlic, capers, tomato sauce, and anchovies. I left those out to make it vegetarian for Gig. I also used whole wheat penne pasta to kick up the nutritional value and added some cumin and turmeric. And, since there are two strapping young men at the iicd house, I also made some scrumptious turkey meatballs to go on top.  Alriiiiiiight already, enough babble and on to the recipe!

~XOXO~

LINDSAY JONES

Gig's Pasta Puttanesca

Ingredients
1 box dried, whole wheat spaghetti or fettuccine 
2 tablespoons salt
1/3 cup extra-virgin olive oil + 3 tablespoons for pasta water
1 large head garlic, peeled and minced
1/2 teaspoon hot red-pepper flakes
1 (28-oz) can whole tomatoes in juice, drained and chopped
1 (28-oz) can or jar of your favorite Marinara sauce
2 tablespoons brine from olives
1/2 cup pitted Kalamata olives, chopped
1/3 cup capers, drained
1 teaspoon turmeric (optional)
1/2 teaspoon cumin (optional)
2 tablespoons balsamic vinegar
2 teaspoon white sugar or agave
1 cup fresh basil, finely chopped
1/2 cup Parmesan cheese,  freshly grated

1. Fill large pot 3/4 full with cold water and bring to a boil over high heat. Add 2 Tbsp salt and 3 Tbsp oil to water. Add pasta and cook until al dente, about 20-25 minutes for whole wheat spaghetti.  (Al dente refers to the texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed. If you prefer softer pasta, cook a few minutes longer.)

2. While pasta boils, add 1/2 cup olive oil to heavy skillet over medium-high heat. Add garlic and red pepper flakes, stirring occasionally, for about 3 minutes.

3. Add chopped tomatoes and marinara sauce to garlic oil mixture along with olive brine, olives, capers, balsamic vinegar, turmeric, cumin, and sugar, stirring occasionally until pasta is done. 

4. Drain pasta and return to pot. Add sauce to pasta and simmer on medium-low heat, twirling pasta with tongs, for about 2 minutes. Plate immediately and sprinkle with basil and Parmesan. Take a bite and RELISH THE MOMENT:)

NOTES:

• Use finely diced anchovies in this dish if you wish! Add them when you add the tomatoes and marinara sauce.
• You can use any type of pasta you want.
• If you dislike any of these ingredients, just leave them out ... except the pasta and tomato sauce.
• Serve with turkey meatballs if you want more protein.
• Don't be scared to improvise if you are missing an ingredient! Get creative ... you know what flavors you like.

Food Flirt Fish Tacos ~ IF I CAN DREAM ~ WEEK 2

Thanks to my twitter pals who joined me at the If I Can Dream House for Thursday Taco Night! While I was calling these Baja Style Tacos I've decided to re-name this version as the fish is not battered and fried (which your mouth loves but your butt doesn't. Hehe.) I brought 2 pinatas up to the house to make our taco night a little more festive but I had to leave before they cast began smacking card board objects for candy. Well, maybe they forgot about them and I can witness the glorious event tomorrow night. Ok, on to the taco recipe!

~xoxo~

LINDSAY JONES

Photo Courtesy of @combattx who cooked with us tonight from his house!

(My camera went dead this evening)

FOOD FLIRT FISH TACOS

Servings: 5
Preparation Time: 1 hour(+ marinade time)

FOR MARINADE
3 pounds tilapia, catfish, or snapper
1/2 Cup corn or canola oil
4 tablespoons red wine vinegar
4 teaspoons lemon juice
3 tablespoons agave, honey or sugar
4 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon all spice (optional)
1 teaspoon cayenne pepper
2 teaspoons hot sauce
2 tablespoons soy sauce
1/2 cup mexican beer (or any beer)

FOR DRESSING
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
2 teaspoons agave or honey
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon garlic powder

FOR CABBAGE MIX
1 head purple cabbage, washed and sliced thin
1/2 cup onion (any color), diced
1/4 cup cilantro leaves, chopped fine
1 tablespoon fresh garlic, minced
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
pepper to taste

FOR TORTILLAS:
12-15 white corn tortillas, as authentic as possible. Buy the cheap kind at the store that  smell the most like corn :)
oil

OTHER ITEMS NEEDED
tin foil
large zip-lock bag
whisk

1.    FISH PREP: Use kitchen scissors to cut fish into 1 inch wide strips length wise, then cut strips into 1/2 inch pieces. Place in large zip-lock bag. Set aside and wash hands since they're slimy at this point :)

2.    FOR MARINADE: In medium size bowl, whisk together all ingredients for marinade beginning with oil and ending with beer. Pour into zip-lock, zip bag, then shake gentle to coat fish and place in refrigerator for 4-6 hours. The longer the better.

3.    Preheat oven to 200 degrees.

4.    FOR FISH: Remove from marinade and pour into colander to drain. Add 2 tablespoons oil (olive or canola or corn) to large frying pan and heat on high for 1-2 minutes. Add fish and cook for 2-3 minutes on high heat. Reduce to medium heat and continue to cook 8-12 minutes or until fish flakes apart with fork. Cooking time may vary depending on fish type and stove top.

5.    FOR DRESSING: In small bowl, whisk together all ingredients listed above for dressing. Set aside and refrigerate if not using immediately.

6.    FOR CABBAGE MIX: In large bowl, combine cabbage, onion, cilantro, garlic, lime juice, salt and pepper. Prior to serving, pour dressing over cabbage mixture and toss with tongs or the cleanest of hands.

7.    FOR TORTILLAS: Cut tin foil into rectangles, 9-12 inches in length depending on the size of your tortillas. Stack 2-3 tortillas in center of each piece of foil and brush with thin layer of oil to keep them from sticking together. Wrap foil around tortillas to form small packages then place in preheated oven for 10 minutes before serving.

8.    OPTIONAL GARNISHES: Lime wedges, minced red or green jalapeno.

Serving Ideas: Serve with, homemade lime garlic guacamole, baked whole wheat tortilla chips,  Mexican style rice and black beans with green chilies.

Sweet Chili Pomegranate Tilapia ~ IF I CAN DREAM ~ WEEK 2

It's Wednesday. Hump day. For those of you who may not know, I have another job besides being the private chef for the If I Can Dream Team. I work for POM Wonderful managing their online community and assisting them in recipe based content. Let it be known I truly do LOVE pomegranates. Anyway, after leaving the office today, I felt a little low low on energy so I wanted to cook something simple, and fast that would still live up to my FoodFlirt standards: amazing flavors, uniquely paired, fresh, healthy, and crave-able. How'd the cast like it? Ben told me everything so far has been good, but that each night seems to get better. "I think you're getting better and better." Aw, thanks Ben :)

~ xoxo~
LINDSAY JONES


Sweet Chili Pomegranate Tilapia

Servings: 5

FOR MARINADE:
1 cup 100% pomegranate juice
1 cup orange juice
1 cup white wine
1/4 cup pineapple vodka or juice (optional)
1/4 cup molasses
3 tablespoons soy sauce
6 pieces Tilapia (about 1.5 pounds) (can sub Catfish, Dover sole, or Snapper), fillets

FOR POMEGRANATE REDUCTION:
2 cups 100% pomegranate juice
3 tablespoons molasses or honey
1/4 cup shallots, diced

FOR TILAPIA:
sea salt
pepper (fresh ground if you have it)
3 tablespoons butter, salted AA, melted
1/2 cup sweet chili sauce

FOR MARINADE: In large bowl whisk together first six ingredients. Place Tilapia in bowl making sure all pieces are covered with marinade. Cover and place in refrigerator for 2-3 hours.

2.    Preheat oven to 375 degrees. Line baking dish or cookie sheet with tinfoil and spray with oil.

3.    FOR POMEGRANATE REDUCTION: To medium sized sauce  pan add pomegranate juice, molasses, and shallots and bring to a boil over medium-high heat, stirring periodically. Continue to simmer for 30-40 minutes or until liquid reduces by half and becomes syrup-like. Be sure to stir sauce every few minutes and keep heat at medium-high to avoid burning.

4.    FOR TILAPIA: Remove fish from marinade and place in one layer on lined baking dish. Discard liquid. Salt and pepper both sides of fillets to taste. Drizzle one side with  melted butter. Use a basting brush to brush sweet chili sauce generously over both sides of fillets. You can also use clean hands for this ... give the Tilapia a lil' rub down :) About 15 minutes before your pomegranate reduction is done, place fish in preheated 375 degree oven on center rack to bake for 10-14 minutes depending on the thickness of your fish. When done, fish should flake apart easily with a fork. Plate fish and drizzle approx. 1 tablespoon pomegranate reduction over each fillet. Serve immediately and relish the moment.

Preparation Time: 30 minutes
Start to Finish: 2 hours 45 minutes

Serving Ideas: Serve with oven roasted lemon shallot asparagus and roasted new potatoes with onion.