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Lemon Squares

Deborah Smith, Executive Editor
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I attened a very impressive “Cookie Party” last Sunday hosted by a young woman with a passion for baking that borders on maniacle. Only kidding Danielle. Actually, the amount of time and energy that goes into putting this party together is a little crazy. Danielle tells me that she starts baking pretty much around the clock 3 days before the big event. She bakes about 12 different types of cookies in addition to a Gingerbread house which you can see above.

I asked Danielle which of the cookies were the crowd’s favorite, and the Lemon Squares were the winner hands down. So, she has been kind enough to share her recipe. I hope you enjoy the recipe and the pictures from Danielle’s annual “Cookie Extravaganza.”

INGREDIENTS:
CRUST LEMON FILLING
1 C all purpose flour
1/4 C confectioners’ sugar
6 T softened butter
1 1/2 oz softened cream cheese

LEMON FILLING
2 lemons
1 C granulated sugar
3 T All Purpose Flour
1/2 t baking powder
1/4 t salt
2 large eggs
1 T confectioners’ sugar

Preheat oven to 350 degrees F

Line 8″ x 8″ baking pan with greased aluminum foil, making sure it extends over the rim.
For crust: In a large bowl cream together butter, sugar, and cream cheese. Add in flour and beat until dough forms.
Press dough onto bottom of pan and bake for about 30 minutes and lightly browned.

For lemon filling: Grate 1 tsp lemon peel and squeeze 1/2 C lemon juice from lemons into a small bowl.(if you don’t get enough juice, it’s ok to use the lemon juice from that REALEMON container we all have in the fridge)
Whisk in granulated sugar, flour, baking powder, salt, and eggs. Whisk until smooth.
Pour the filling over the warm crust and bake until filling is light golden brown and set, about 25 minutes.
Cool completely on wire rack. Once cooled, transfer foil to a cutting board; carefully run a knife between the edge of bars and foil to separate. Cut into squares.
Put in fridge to chill for a couple of hours. Bring to room temperature before serving (about 1/2 hour) and sprinkle with confectioners’ sugar.

Mexican Lasagna

Deborah Smith, Executive Editor
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Mexican Lasagna
My friend Melissa made this fabulous dish the other night and since it was far better than my recipe, I had to have it. This is great football TV watching fare or easy dinner. Kraft has come out with some new Cream Cheeses designed for cooking. I used their Santa Fe Blend and it really added some nice flavor to the dish.
 
Ingredients
 
1 pkg of large flour tortillas
1 can of refried beans
1 large can sliced olives
1 large jar picante sauce
1 10 oz. can of Ro*Tel Original
2 Chicken Breasts cooked and shredded or one roaster chicken light meat shredded
2-3 cups shredded cheese (mexican mix or cheddar)
8 oz. sour cream
4 oz. cream cheese
3 peppers (red, yellow, green)
1 lg onion sliced
 
Directions
Spray 13 x 9 pan with Pam. Saute’ onion in olive oil and butter until soft. Add the peppers. Cook until soft. Beat together sour cream and cream cheese and fold in can of Ro*Tel. Cut tortillas to fit pan.
 
Start with a thin layer of picante sauce at the bottom.
 
Layer tortillas, beans, sour cream and cream cheese mixture.
Add a layer of shredded chicken, then peppers & onions.
 
Finally a layer of olives, cheese, and Picante sauce.
Mexican Lasagna steps 7 & 8
 
Top with tortillas. repeat steps a second time. Top tortilla with cheese and picante sauce. Cover loosely and heat in a 350 degree oven for 45 min. Let sit 10 min. Can make a day ahead. This reheats in the microwave beautifully.

Fabulous Swordfish Marinade

Deborah Smith, Executive Editor
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I’m posting this to the blog so I never have to worry about forgetting or losing it again. It is as described, fabulous. This recipe comes from CDKitchen.com. I highly recommend the site.

1 tablespoon finely chopped shallots
1/4 cup dry red wine
1/4 cup freshly squeezed orange juice
1/2 cup oil, preferably walnut oil, plus oil for brushing the grill
2 1/4 pounds fresh, boneless swordfish fillet, cut into four pieces, each about 1 inch thick

At least two hours before you are ready to grill the swordfish, put the shallots, red wine, orange juice and oil in a mixing bowl and blend well. Add the swordfish pieces and coat well with the marinade. Cover and refrigerate.

Grill swordfish approximately 5 minutes on each side. I serve this with Harry & Davids Onion Relish or Costco’s Mango Salsa.

Turkey Chicken Chili

Deborah Smith, Executive Editor
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Turkey Chicken Chili RecipeOkay Guys, you’re in for a treat. Just in time for football season. Here is my famous Turkey Chicken Chili recipe. (Well, its not famous yet, but it should be.)

Honestly, I have made many a chili recipe using everything from your basic chopped meat to more interesting meats like short ribs and pulled pork. I even went out and bought an enormous cast iron pot just to make one specific recipe, never used it again. In my book, nothing has come close to the recipe below. If you try it, please submit your comments, suggestions whatever.

This chili is best when cooked for several hours. You can easily make it the day before and throw it in a crock pot on low the next day. Delish! It freezes great too. Actually, I think I’m going to go defrost some for lunch right now. See ya.


Turkey Chicken Chili
1 lb. ground chicken
1 lb. ground turkey
2 Tbs. Olive Oil
2 medium or 1 large yellow onion, coarsely chopped
1 green and 1 red or orange pepper, coarsely chopped
3 garlic cloves, chopped
2 tsp. ground cumin
4 Tbs. chili powder
kosher salt & black pepper
2 (28 oz) cans whole tomatoes
2 cans tomato paste
1 (15 oz) can dark kidney beans
2 (15 oz) cans black beans
1/2 cup water
1 cup dark beer
1 Chipotle chili pepper chopped + 1 Tbs. adobo sauce
1 cup corn

Heat large cast iron dutch oven over medium high heat, add olive oil. Add peppers and onions and saute until tender. Add garlic and saute for 1 minute. Add ground chicken and turkey, breaking up any large pieces with a wooden spoon. Salt and pepper meat. Add ground cumin and 2 Tbs. of chili powder and brown with meat. Add tomato paste and both cans of whole tomatoes. Break up tomatoes with wooden spoon as chili cooks. Add 1/2 cup water, beer, chipotle pepper, beans and corn. Simmer for at least one hour but better when cooked longer. If chili starts to get to thick during cooking, add more water. Toward end of cook time add last 2 Tbs. of chili powder and taste for salt level. Add more salt if needed.

Serve with suggested sides: Grated cheddar cheese, sour cream with chopped scallions, chopped fresh cilantro, corn bread, white french bread.

Goat Cheese and Mushroom Crostini with Caramelized Onions

Deborah Smith, Executive Editor
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This is one of my favorite appetizers. I was introduced to something similar at a restaurant in Red Bank years ago and it was so yummy I had to come up with a home version. It’s easy, affordable and great every time.

1 whole wheat baguette
1 package of sliced button mushrooms (you can go fancier and use a variety of mushrooms, which I’ve done in the past, but the button are quite yummy in this and a lot cheaper.)
1 stick butter
2 Tbs. extra virgin olive oil
1 Medium yellow onion, sliced thin
5 oz. Spreadable Goat Cheese ( I use Chavrie’s Goat Cheese with Basil and Roasted Garlic)


Heat approximately 4 tablespoons of the butter and 1 Tbs. olive oil in a large non-stick skillet. Saute onions on med-low until caramelized. (Tto do this right, the temp needs to be low, you are not trying to fry the onions, and it takes about 1/2 hour but the payoff is so worth it. You’ll know when they’re done because they will have a caramel color. Caramelized onions are my favorite thing in the whole world. I add them to salads, on top of steaks, burgers, you name it.)

Remove onions. Add another 4 Tablespoons of butter and saute mushrooms until tender and lightly browned. Meanwhile thinly slice the baguette on an angle. Brush with remaining Tablespoon of oil and broil until lightly browned.

To assemble. Spread goat cheese on toast, spoon mushroom on top of cheese and finish with a light layer of carmelized onions. So delicious and fancy enough for a nice dinner party. I wouldn’t want to make this for a really big party, its a little too much work. But, for 6 to 8 people, a very nice, elegant appetizer.

Healthy Veggie, Chicken and Bean Soup

Deborah Smith, Executive Editor
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Ok, this is packed with veggies and very yummy. You won’t feel guilty about having a second bowl. And, it cooks up in just 25 minutes.

4 Cups Chicken Stock (or low fat broth will do)

5 oz. of Frozen Mixed Vegetables (you can add more if you like)

1 Med. onion, chopped

1 Med. zucchini, shredded

1 15 oz. can Cannellini Beans

1 15 oz. can Crushed Tomatoes (preferably Muir Glen Organic)

1/2 tsp. basil

1/2 tsp. oregano

1/4 tsp. smoked paprika

1 Cup cooked chicken, shredded or cubed

Salt and Pepper

Spray the bottom of your soup pot with cooking spray and saute onions until tender, about 5 minutes. Add broth, tomatoes, frozen veggies and spices and bring to a boil. Simmer for 20 minutes. Taste for salt and pepper, add if needed. Add chicken, beans and zucchini and cook for another 5 minutes, and serve.

You can also add mushrooms, green beans and substitute lentils or any other bean you prefer for the Cannellini beans. I have also used smoked andouille chicken sausage in place of the chicken and that was tasty too.

Elizabeth’s Week Night Chicken Cutlets

Deborah Smith, Executive Editor
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Submitted by a Jersey Bites Fan

This is my go to recipe during the week. It can be paired with pasta or rice and is great the next day cut up in a salad. My husband loves leftover on Italian bread with cheese melted over it.

1 lb. thin sliced chicken cutlets

3 eggs

salt, pepper

1 cup flour

2 T soy sauce

1 T dried parsley flakes

2 T olive oil

Beat eggs, salt, pepper, soy sauce and parsley in medium size bowl. Pour flour, salt, pepper into plastic bag. Heat olive oil in skillet. Put cutlets into flour mixture, shake and coat. Take them out of the mixture and shake off excess flour. Put each cutlet in egg mixture and place in pan. Cook in oil, on each side till golden brown. Serves 4.

For 7 different Pan Sauces you could serve over these cutlets, click here

Island Heights Sailers host First Annual Rib Cook-off!

Deborah Smith, Executive Editor
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The Island Heights Sailing Club held its first every rib cook-off on Saturday, September 29th. Aptly named the Ribgatta, the event drew 12 contestants and approximately 100 attendees. The World Championship A Cat Fleet was also on hand just making the setting that much more breath-taking. It was a spectacular day in a spectacular spot.

The first rib expert we met was Ben from Extreme Barbeque in Forked River who quickly informed me that the type of ribs that I cook and love, you know the kind where the meat falls off the bone, would never be competition worthy. He explained that the kind of meat that falls off the bone has been steamed or boiled and lost its entire flavor. This type of rib relies completely on the sauce for flavor. He educated me on what constitutes a competitive rib; the smoky wood flavor, proper texture and bite and on the whole rib cook-off subculture. If you’d like to learn more about rib competitions and find a list of events, go to NBBQA.org.

Lesley Knox, the event coordinator, introduced us to Mike, Keith, and Matt of “The Ocean County Pig Assassins.”

The OCPA’s had been in a few competitions and won a few ribbons already. Their secret weapon this time around was their homemade pumpkin barbeque sauce which they let me sample. I have to admit, it was outstanding and I’m hoping they might share their recipe with us. These guys were having way too much fun and it really made me want to break out my smoker and start testing recipes for next year. We may just have a Jersey Bites booth, who knows. The Assassins were also telling us about their idea for starting a “Cocktails Club.” Similar to a supper club, each participant takes turns hosting the party. Instead of supper, however, everyone will make one appetizer. Sounds like fun, and since these guys can really cook, I bet there will be some great food too. I’ll work on getting a menu and some recipes from one of their parties.

As it turns out, we picked the right group to interview because “The Ocean County Pig Assassins” won first prize. I hope this event sticks around and grows in number of contestants and attendees.

You can’t beat the scenery. I know I’ll be back next year. For more information on the Ribgatta, go to Ribgatta.com.

Vegetarian Biker and Cookbook Author

Deborah Smith, Executive Editor
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Alright, I admit it, bikers make me nervous. I’ve never really known a biker or even met a biker for that matter, so where did these unfounded jitters generate? Probably from growing up in the 70’s. I blame everything on the 70’s. Well, after meeting Biker Billy at the Ocean County Bookfest (of all places) I am happy to say that my biker nerves were quickly tamed.

Now, I’m guessing here, that Biker Billy is not your run-of-the-mill, typical biker. For one thing, Biker Billy is a cookbook author and a vegetarian. When I heard the title of his book, Biker Billy Cooks With Fire, I thought for sure it was a barbecue book. Well, I learned otherwise. And, P.S., what a gentleman this Biker Billy.
Billy is a NJ native. He now lives in North Carolina which lets him ride his motorcycle year round, so he explained. He has three books currently on the shelves, his first book was published in 1995. His second book is titled, Biker Billy’s Freeway of Fire. And, his latest book, Hog Wild on a Harley Cookbook, is a compilation of recipes contributed by riders, Harley factory workers, and dealers in addition to Billy’s recipes. As Billy describes it, its a “little slice of Americana.” You can find out more about Biker Billy, his upcoming appearances and purchase his books on http://www.bikerbilly.com/.

He has promised to submit a recipe for publication on Jersey Bites so we can all sample his style of spicey vegetarian cooking. I’ll be sure to post that as soon as I get it.

About Deborah Smith | Founder of Jersey Bites

Deborah Smith, Executive Editor
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About Deborah Smith | Founder of Jersey Bites

Hi, I’m Deborah Smith, founder of Jersey Bites.

What began in 2007 as a passion project centered around recipes and food writing has grown into one of New Jersey’s most recognized independent food publications. Today, Jersey Bites serves as a trusted source for restaurant news, dining guides, chef features, and culinary storytelling across the Garden State.

Over the years, I have had the privilege of covering countless restaurants, chefs, and hospitality professionals while helping readers discover the people and places shaping New Jersey’s vibrant dining scene.

My love for food extends beyond digital publishing. I am also the author of The Jersey Shore Cookbook, a Publisher’s Weekly bestseller that celebrates the flavors and stories of the Jersey Shore. Following the book’s release, I had the opportunity to appear on QVC and in television segments on Good Day New York and CBS, sharing recipes and discussing the inspiration behind the cookbook.

Deborah Smith appearing on QVC to promote The Jersey Shore Cookbook
Deborah Smith appears on QVC to promote The Jersey Shore Cookbook, her Publisher’s Weekly bestselling cookbook celebrating the flavors and stories of the Jersey Shore.

In addition to leading Jersey Bites, I have owned and operated Foxtrot Media since 2010, a hospitality-focused marketing and public relations agency specializing in digital marketing and media strategy for restaurants. Through Foxtrot Media, I work closely with restaurants and hospitality brands to help them grow their visibility both online and in the marketplace.

Between Jersey Bites and Foxtrot Media, my career has been built around one core passion: championing the hospitality industry and helping great restaurants tell their story.

Whether I am exploring New Jersey’s newest dining destinations, interviewing chefs, developing restaurant guides, or working behind the scenes with hospitality brands, I remain committed to spotlighting the restaurants and culinary talent that make New Jersey one of the most exciting dining destinations in the country.

Thank you for reading and for supporting Jersey Bites.

Media Mentions

Marketing Agency Power Hour

The Jersey Shore Cookbook: QVC

Dining Under the Influence: Dining Out Jersey Magazine

50 Recipes 50 Shore Eateries: NJ Monthly

‘Jersey Shore Cookbook’ reels in recipes from coastal eateries: NJ.com

Jersey Bites – Some fun foodie sites to follow: Bergen Record

 

Jersey Bites Needs You!

Deborah Smith, Executive Editor
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We are looking for food enthusiasts who would like to contribute articles covering your own little corner of New Jersey. Our goal is to have correspondents in every county covering local culinary events, restaurants, farm markets and, of course, spreading the word about Jersey Bites.

This is a non-paid, volunteer post. If you share a passion for cooking and eating great food and enjoy getting out and participating in culinary adventures, you’re our kind of people. If you have kids, venturing out on behalf of Jersey Bites is a great way to get them involved and eagerly learning about their community and the food they are eating. I call my boys the midget reporters. Sometimes we even bring their friends along. The kids love it and it teaches them how to ask questions, think about angles for articles, and to just take a more active role in every day life.

So, if you are interested, please send an email to [email protected] and tell us your name, county and what you’re all about, oh, and a sample of your writing. If you don’t have anything on hand just put together a paragraph on your favorite restaurant.

We’re looking forward to working with you.

Pete’s "Indianish" Dish

Deborah Smith, Executive Editor
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Every once in a while I like to turn over the kitchen to the man in my life, who happens to love Indian food. We cooked together the other night since I wanted to add fried eggplant (you all know my obsession with using all the eggplant I’m now harvesting) to the menu. It turned out delicious, so here you go.

Ingredients

1/4 jar of Patak’s Biryani Sauce (find this at your local supermarkets in the Indian Section)
1 cup water
2 plump chicken breasts (cubed into 1″ pieces)
1 large onion roughly chopped
1 green bell pepper roughly chopped
1 Tbs. olive oil
cilantro (optional)

Heat oil and saute onions and peppers until tender. Add chicken and lightly brown. Add the Patak’s Biryani Sauce and 1 cup water and simmer until sauce thickens, approximately 15 minutes. Serve over eggplant. Sprinkle with chopped cilantro.

Eggplant

2 small eggplants or one medium/large, peeled and cut in slices 1/2 inch thick
1 tsp. hot madras curry powder
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. coriander
1/4 cup olive oil
1 cup flour

Salt eggplant and let stand for 30 minutes. If you want directions on why and how to do this, search the blog for “salting eggplant” Mix spices in small bowl. Lightly flour each eggplant and sprinkle spice mix liberally on each side. Pan fry in hot oil until browned on both sides and tender if pricked with a fork. Remove and place on paper towels. Fry eggplant in batches so as not to over crowd the pan and bring the oil temperature down. If you need more oil, add it.
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