Tuesday, November 29, 2011

Lemon Dill Turkey Salad


2 cups cooked, picked and chopped Turkey
3 Tbs onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, diced
1/4 cup fresh parsley, chopped
1 Tbs dill
1 lemon, juiced
3 dates, chopped
salt and pepper, to taste
1/2 cup mayo (more or less to liking)

Milk Chocolate Hazelnut Fudge



Ingredients:
1 1/2 cups white sugar
2/3 cup (5 oz can) Evaporated Milk
2 Tbs butter
1 tsp vanilla
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups Milk Choc Morsels
1/2 cup chopped hazelnuts, pecans or walnuts (optional)

Directions: 
Line 8 inch-square baking pan with wax paper.
Combine sugar, milk, butter, vanilla and salt in medium saucepan.  Bring to a rolling boil, stirring constantly for 4-5 mins.  Remove from heat.  
Stir in marshmallow, morsels and nuts.  Stir vigorously for 1 minute (until all melted).  Pour into prepared baking pan, refrigerate for 2 hours or until firm.

Sunday, November 20, 2011

Fruit Cake (Dates, cherries, pineapple and walnuts)



1 cup dates

1 1/2 cups boiled water

1 1/2 cups sugar
2 Tbs. melted butter
2 egg

1 tsp vanilla
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda

1/4 tsp cinnamon 
1/4 tsp ground allspice
2  cups flour 

1 small jar maraschino cherries
4 pineapple rings, diced 
1/2 cup chopped nuts


Method:  
Pour the boiling water over the dates into blender. Let sit while mixing other
ingredients.

Cream together the sugar, butter, eggs and vanilla. Blend dates and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well.  Fold in cherries, pineapple and nuts
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350degree oven.  Less baking time is required for loaf pans.

Broccoli and Cheddar Granola Casserole


1 large head of broccoli, rinsed and chopped
1/2 stick butter
2 cloves garlic
1/2 small onion
1 small can chicken broth
salt and pepper, to taste
2 cups granola cereal with almonds, ground  (measure 2 cups ground, not whole)
1 lb shredded cheddar cheese

Preheat oven to 350.  In large casserole dish add 1/4 stick butter (reserve other 1/4), add broccoli.  Puree garlic and onion, pour over broccoli, add broth and season with s & p.  Sprinkle cheese on top then granola.  Add remaining butter to top.  Cover and bake for approx. 50 - 60 mins.  Toss if desire to combine flavors.

Note:  I purchase my granola at Whole Foods.  I like the brown sugar granola with almonds.

Friday, November 18, 2011

Lamb Stew


2 lbs Lamb Stew meat
1/4 cup cooking oil
1 large onion, chopped
3 stalks celery, chopped
3 large carrots, peeled and sliced
3 large potatoes, peeled and cubed
3 cloves garlic, chopped
2 Tbs flour
1-2 Tbs beef paste
4-5 cups water
1 Tbs fresh rosemary
1/4 cup cilantro, chopped (plus for garnish)
cherry tomatoes, for garnish

In large pot heat oil on medium.  Add meat, onion, celery, carrots, potatoes, garlic.  Saute until meat is brown.  Add flour and beef paste, stir.  Add water, rosemary and cilantro.  Simmer on low until thickens and vegs are cooked (approx. 1 hour)  Garnish with cherry tomatoes and extra cilantro

Chicken Cacciatore Soup

Cream of Tomato Bisque



Cream of Tomato Bisque:

1/4 cup olive oil, for sauteing
3 stalks celery (with leaves), diced
1 large onion, chopped
3 large cloves garlic, chopped
2 lbs whole Plum Tomatoes, cooked and peeled
2 Tbs butter
3 large basil leaves
salt and pepper, to taste
2 Tbs powdered milk
2 Tbs white sugar
1/4 cup white wine
Fresh mozzarella balls

In large pot, heat oil.  Add celery, onion and garlic and saute until lightly brown.  Add tomatoes, butter, basil, s&p, powdered milk, sugar and wine.  Simmer on low for approx. 30 mins.  In large processor or blender, puree to make smooth and creamy.  Serve in soup bowl with fresh mozzarella and garnish with fresh basil.  May also serve with toasted crostini or croutons.

Thursday, November 17, 2011

Chocolate Delight



2 cups Kozy Shack Chocolate Pudding
8 ozs Cool Whip Topping
4 Large Brownies or slices of Chocolate Cake
 Choice of assorted candy:  Kit Kats, Hershey Bar, Chocolate or Peanut Butter Morsels, Malt Powder,
                           M & M's, Toffee...etc.
4 individual dessert cups

Separate ingredients to make 4 desserts.  Start by adding 1/2 brownie to bottom of each cup.  Add approx. 1/4 cup Kozy Shack Chocolate Pudding, sprinkle with assorted candy then top with Cool Whip.  Repeat second layer.  Top second layer with dollop of Cool Whip and arranged candy on top.  I like to stick two whole pieces of Kit Kat on top.

Wednesday, November 16, 2011

Banana Date Nut Cake (Bread)




Banana Date Nut Bread


1 cup dates
1 1/2 cups boiled water
1 very ripe banana

1 1/2 cups sugar
2 Tbs. melted butter
2 egg

1 tsp vanilla
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda

1/4 tsp cinnamon 
1/4 tsp ground allspice
2  cups flour

1/2 cup chopped nuts


Method:  
Pour the boiling water over the dates into blender. Let sit while mixing other
ingredients.

Cream together the sugar, butter, eggs and vanilla. Blend dates, banana and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well by hand.  Fold in nuts
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350degree oven.  Less baking time is required for loaf pans.

Saturday, October 29, 2011

Baked Ritz Mac & Cheese


1 lb shells, cooked al dente
1 lb mild Cheddar Cheese
1/2 lb Monterey Jack Cheese
1/4 cup Parmesan and Roman Cheese blend
3 cups half and half
2 Tbs butter
1/2 cup sour cream
1/2 tsp chicken base (paste)
1 sleeve Ritz Crackers, crushed
ground pepper, to taste

Preheat oven to 350 degrees.  Heat water for pasta, cook to al dente then drain.  In medium size saucepan add cheeses, half and half, butter, sour cream and chicken base.  Simmer on low until all cheeses are melted, stirring.  Add pasta to cheese, mix then add to baking dish ( I use approx 9 x 13).  Add crackers crumbs to top.  Bake until starts to brown on top. (approx. 30 mins.)

Monday, October 10, 2011

Pumpkin Mousse


1 Small Can "Ready Mix" Pumpkin Pie (with spices)
(approx. 15-16 ozs)
1 small box French Vanilla Instant Pudding
1 cup half and half
whip cream

In large bowl add pie mix, pudding and half and half.  Whip with electric mixer until fully blended.   Chill in dessert cups, layered with whipped cream.  Chill for at least 4 hours.

Friday, October 7, 2011

Pumpkin Oatmeal Cookies with fresh ginger glaze



1 cup Ready Mix (pie ready) can pumpkin
  (This can pumpkin contains some sugar)
3/4 cups white sugar
2 eggs
3.4 oz box instant vanilla pudding
3/4 cups canola oil
1 tsp fresh grated peeled ginger
Mix these ingredients in large bowl with electric mixer until fully blended.

Add lower ingredients and mix to combine:
1 tsp salt
1/2 tsp ground cinnamon
1 tsp baking soda
2 1/4 cups flour
Fold in approx. 1 cup oats (for cake like cookies)  (For chewier cookies add additional oats)

Preheat oven to 350 degrees.
Cookie dough and be refrigerated for a few mins before baking.  Drop by spoonfuls onto lined, greased cookies sheets.  I use parchment paper greased with cooking spray.  Bake for approx. 10-12 mins or until brown.  Cooking time depends on size of cookies.

Fresh Ginger Icing:
1 cup powdered sugar
1 tsp fresh grated ginger
1/2 tsp vanilla
milk, added little at a time to right consistency.  The glaze should be thin enough to run off fork.  Drizzle over cooled cookies.

Sunday, September 18, 2011

Cloud Nine Mini Dessert Cups


4 Tbs sugar
1 1/2 cups choc cookie crumbs, ground
1/4 cup unpacked coconut
6 Tbs butter

1 box vanilla instant pudding
4 ozs cream cheese, softened
2 cups half and half
1/4 cup peanut butter chips
assorted chocolates, chopped

In mini food processor blend sugar, cookie crumbs and coconut.  Add to bowl and blend in butter until thoroughly blended.  Add approx. 1 tsp of crumbs into candy cups.  Press crumbs with round, flat tool to flatten, chill.
In another bowl combine pudding, cream cheese, half and half.  Spoon approx. 1/3 tsp on top of cookie crumbs.  Top with Peanut butter chips and chopped candy.  chill for approx. 30 mins.
 

Tuesday, September 13, 2011

Cranberry Risotto


2 cups Risotto
3-4 Tbs cooking oil
2 Tbs butter
1/4 cup chopped onions
1 garlic clove, chopped
1/2 tsp salt
8 cups Chicken Broth
1 can Ocean Spray Whole Cranberries
1/4 cup Parmesan Cheese

In large skillet, on medium heat add oil and butter, melt and combine.  Stir in rice.  Add chopped onions and garlic, season with salt.  In large pan add  broth, heat then lower temperature and simmer to keep warm.  When onions are soft ladle broth into rice, 1 cup at a time.  Continue to ladle  broth into rice each time liquid absorbs until rice is soft.  Add Whole Cranberries, stir.  Add Parmesan Cheese, stir...serve!!!!

Serves approximately 6

Thursday, September 8, 2011

Cranberry Chiffon Coconut Cream Cupcakes


1 1/2 cups sugar
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
7 large eggs, room temperature
(2 whole eggs, 5 yokes) 5 whites reserved
3/4 cup Ocean Spray Cranberry Lime
1/2 cup vegetable oil
1 tbsp vanilla extract (clear)
1/2 tsp cream of tartar

Preheat oven to 325 degrees.  Whisk sugar, flour, baking powder and salt together.  In large bowl, whisk in two large eggs, 5 egg yolks (reserve whites in small bowl), juice, oil and vanilla.  Add dry ingredients to wet and mix until batter is smooth.  Beat whites until foamy (approx. 1 min) then add cream of tartar.  Beat on med/high speed until very stiff for several minutes.  Fold whites into batter until completely mixed.  Spoon batter into cupcake wells lined with cupcake papers.  Bake for approx. 12-14 mins, (ovens vary).  Cool before frosting.
Note:  While oven is hot you may at this point toast your coconut on cookie sheet.  DO NOT BURN!!!!  Remove cookie sheet from oven when coconut is toasted....cool.


Frosting:
2 cups Heavy whipping cream, very cold
1 small box instant vanilla pudding
1 cup coconut, toasted

Place medium size glass bowl and electric whisks in refrigerator to chill for several mins.  Cream whips better when utensils are cold.  Add cold cream to cold bowl and whip on high speed until starts to thicken.  Add box pudding and mix until fully blended.  Frost cupcakes and sprinkle with toasted coconut.

Saturday, September 3, 2011

Chicken and Dumpling Buttermilk Biscuits

Chicken and Dumpling Biscuits
2 lbs chicken thighs
6 cups water
2 Tbs chicken base
6 carrots, peeled and diced
3 parsnips, peeled and diced
3 large celery stalks, diced
1 small onion, diced
2 large garlic cloves
1 Tbs herbs de provence (with lavender) (I make my own, see recipe on this blog)
4 Tbs butter (1/2 stick)
2 Tbs flour

1.  Boil chicken in water until cooked.  Remove chicken to cool.
2.  In same large pot add all ingredients (except butter and flour) to broth and simmer on med heat until vegetables are almost soft.
3.  In small pan melt butter, add flour and stir creating a roux. Cook for few mins.   Add to pot with vegetables, stirring.
4.  Pick chicken carefully from bone and place meat back into pot with vegetables, mix.  Discard bones.
5.  Add all contents of large pot to casserole dish.
6.  Add drops of biscuit dough on top, as shown in picture.  Bake for 20 mins then broil for addition 10 mins to brown.  Biscuit recipes below:


Biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup Buttermilk
  • 1.  In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture.  Add buttermilk.  Mix well. 
  • 2.  Drop on top of your Chicken Soup mixture in large casserole dish.  
  • 3.  Bake for 20 mins then broil for addition 10 mins to brown.




Wednesday, August 31, 2011

Veal Pizzaiola


Six Veal Steaks
fry oil
2 egss, beaten
2 cups seasoned bread crumbs
1/4 chopped leeks
2 cloves garlic, chopped
2 Tbs capers
1/4 cup sun dried tomatoes, sliced
Season with fresh basil or oregano
salt and pepper, to taste
1 lemon, juiced, optional

In large fry pan heat oil.  Beat eggs in bowl.  Add crumbs in another bowl.  Season steaks with salt and pepper.  Dip steaks in egg and then in crumbs then into hot oil.  Saute on both sides, remove from pan and place in serving plate.  Cover with Aluminum Foil to keep warm.  In same fry pan, on med-low saute leeks and garlic for 2-3 mins.  Add capers and sun dried tomatoes and any seasoning, if needed.  Pour on top of veal in serving plate.  Garnish with basil or oregano.  Squeeze lemon juice on top, if preferred.

Sunday, August 28, 2011

Red Lentil Lemon Cream Soup



2 cups red lentil
1 qt chicken broth
1 garlic clove, chopped
1 Tbs Herbes de Provence
3 Carrots, peeled and diced
3 Parsnips, peeled and diced
3 celery stalks, peeled and diced
1 small onion, chopped
4 ozs Philadelphia Cream Cheese, warm
1 lemon, juiced

Boil in large pot red lentils and broth.  (water may be added during cooking to loosen up soup).  Add garlic, herbes, carrots, parsnips, onion and celery.  Cook until lentils are soft.  Puree soup.  Add warm cream cheese and lemon, mix.  Serve hot.

Friday, August 26, 2011

Lemon Lavender Shortbread Cookies



1 cup sugar
2 tsp dry lavender, chopped
1 Tbs lemon zest, grated
1 stick butter, room temp
4 ozs Philadelphia Cream Cheese, soften
2 cups flour
1 tsp salt

In large bowl combine sugar, lavender, zest, butter and cream cheese.  Mix with electric mixer until fully combined.  Add flour and salt, mix.  Wrap dough in wax paper and chill for 20 mins.  Remove and roll in 2-3 inch log, evenly across length.  Re-wrap and chill for 45 mins.
Preheat oven to 350 degrees.  Slice log into 1/4 inch slices and place on cookie sheet.  (line cookie sheet with parchment paper.  Bake for approx. 20 mins or until starts to brown on bottom of cookie.


Wednesday, August 24, 2011

Lettuce Wraps with Cream Cheese Hummus


4 ozs Philadelphia Cream Cheese
1 can Chick Peas, drained
4 strips bacon, fried
1 head Romaine Lettuce, washed
1/3 cup cilantro, fresh
2 Plum Tomatoes, washed and diced
1/4 cucumber, peeled and cubed
3 Tbs Red Onion, diced
Sea Salt, to taste

Cut lettuce in half.  Fry bacon, remove from pan and place on paper towels to drain excess grease.  In same frying pan lightly saute chick peas (with bacon grease), remove and add 3/4 of contents to processor (reserve the other 1/4 can).  Puree chick peas and cream cheese, opt sea salt to taste.  Prepare other toppings.  Arrange lettuce and spoon approx 1-2 Tbs of mixture into center of each piece of lettuce.  Add remaining toppings, including the reserved chick peas.  Sprinkle with cilantro and sea salt....Serve Cold

Fruit Pizza


Fresh Pizza Dough (approx. 20 ozs)
2 (8 oz) (Philadelphia) packages cream cheese
1/3 cup white sugar
1 container fresh strawberries
2 ripe bananas, peeled and sliced
1 pint fresh blueberries
1 kiwi, peeled and sliced
1/3 cup Nutella, warmed

Preheat oven to 350 degrees.  Roll out pizza dough.  *Note: I purchased dough from my local Pizza Parlor.  Place on grease and lined cookie sheet.  Bake until done (approx 15-20 mins).  Remove from oven and cool.  Start preparing fruit.  In small bowl mix softened cream cheese with sugar.  Spread on cooled dough.  Layer fruit as shown in picture.  Drizzle with warm Nutella.  Slice into quarters and place on serving dish.  Cut with sharp Chef Knife.

Fried Eggplant Parmesan


You will need: To start
1Fresh Eggplant
1 cup Flour
4-5 Eggs, beaten
salt and pepper, to taste
fry oil

Slice eggplant and slice into very thin slices.  In large bowl crack and beat eggs (add little water to thin out).  In another large bowl or dish (I like a dish with a lip on it), add flour.  In large skillet heat fry oil on medium.
Dip slices of eggplant into egg wash, then into flour coating on both sides.  Places into hot oil, repeat.  Season before turning eggplant over to fry opposite side.  When both sides are browned remove from pan and drain onto paper towels to soak up excess oil from eggplant.  Continue frying other slices.

Fried eggplant can be layered into baking dish with cheeses and tomato sauce.  Start with sauce on bottom of baking dish, layer of fried eggplant, season with salt, pepper and grated cheese.  Sprinkle with shredded mozzarella cheese before adding second layer of eggplant.  I like two layers of eggplant with mozzarella between them before adding more sauce to another layer.
So your layers will be built like this in your baking dish:
Sauce
eggplant
cheeses and seasonings
eggplant
sauce
eggplant
cheeses and seasonings
eggplant
sauce

Tuesday, August 23, 2011

Pork Chutney (Peach Balsamic/Lambrusco) Sauce

                                                Pictured with a Cauliflower/Parsnip Puree.

2 large boneless Pork Chops
1 peach, peeled and cubed
1/2 onion
1/3 cup balsamic vinegar
1/3 cup Lambrusco Red Wine
1 garlic clove
3 Tbs brown sugar
salt, to taste

Puree all ingredients (peaches may be left out and used as chunks).  Saute meat until almost done, remove.  Pour puree in pan, with juices from meat.  Simmer until liquid reduces.  Add meat back to pan and simmer until liquid reduces more, stirring.  Serve with rice or potatoes.

Sunday, August 21, 2011

Zuppa di Pesce (Fish Soup)

1 lb muscles
2 large pieces of Swai, Grouper, Cod or Tilapia
1 lb Calamari
1 lb Shrimp, peeled and deveined (optional)
1/4 cup cooking oil
1/2 can tomato paste
3 garlic cloves, chopped
1 cup red wine
2 cans tomatoes, crushed
2 bay leaves
salt and pepper, to taste  (crushed red pepper, opt)
fresh basil, chopped

Saute white fish in frying pan, season and lightly brown on both sides, remove from pan.  In large pot add cooking oil and saute garlic and tomato paste.  Add red wine. Add all other seafood and saute until muscles open and all seafood is cooked.  Add tomatoes, bay leaves, salt and pepper.  Simmer for 20 mins.  Serve with linguine, spaghetti or favorite pasta.  Sprinkle with fresh basil.


Friday, August 19, 2011

Mango Lime Jam


7 cups cubed mango
1 cup water
1 1/2 cups white sugar
1 lime, juiced
1/2 tsp salt

In large pot add mango and water.  Cook on medium heat for 30 mins, stirring.  Add sugar, lime and salt, stir.  Let simmer for additional 30 mins stirring and making sure mango does not stick to bottom of pot.  Ladle hot mango into hot sterilized jars, cover.  Let sit until cool.  Store in pantry until ready to use.  Refrigerate any opened jars.

Sunday, August 7, 2011

Mango Cake w/Cream Cheese, Greek Yogurt

       This is picture without the mango topping
     This is pictured with the mango topping


Please note:  You will need a total of 2 cups of chopped Mango.  1 cup for each section of this recipe.

Mango Topping for bottom of cake:  Blend in small bowl, put aside.
1 cup chopped mango
1/2 cup sugar
dash salt


Blend together:
1 cup pureed mango
1/2 cup canola oil
1-1/2 cups white sugar
2 large eggs
1/2 cup water
1 tsp vanilla extract
1 small lime, zest and juiced
1 tsp ground cinnamon
1/4 tsp salt

In small bowl mix:
1 1/2 teaspoons baking soda
2 cups all-purpose flour


Preheat oven to 350 degrees.  Grease and flour bundt pan.  Add mango topping to bottom of pan.
In food processor combine  mango, butter, sugar, eggs, water, vanilla, lime, cinnamon and salt.  In a bowl combine baking soda and flour.  Add wet ingredients to dry ingredients in bowl and mix with electric mixer until fully mixed.  Bake for approx. 35-45 mins, depending on baking pan.


Cream Cheese/Greek Yogurt Glaze:
4 ozs Cream Cheese
4 ozs Greek Yogurt
1/2 tsp vanilla
1/4 cup milk
1/4 cup white sugar 

Thursday, August 4, 2011

Fried Eggplant Parmesan


You will need: To start
1Fresh Eggplant
1 cup Flour
4-5 Eggs, beaten
salt and pepper, to taste
fry oil

Slice eggplant and slice into very thin slices.  In large bowl crack and beat eggs (add little water to thin out).  In another large bowl or dish (I like a dish with a lip on it), add flour.  In large skillet heat fry oil on medium.
Dip slices of eggplant into egg wash, then into flour coating on both sides.  Places into hot oil, repeat.  Season before turning eggplant over to fry opposite side.  When both sides are browned remove from pan and drain onto paper towels to soak up excess oil from eggplant.  Continue frying other slices.

Fried eggplant can be layered into baking dish with cheeses and tomato sauce.  Start with sauce on bottom of baking dish, layer of fried eggplant, season with salt, pepper and grated cheese.  Sprinkle with shredded mozzarella cheese before adding second layer of eggplant.  I like two layers of eggplant with mozzarella between them before adding more sauce to another layer.
So your layers will be built like this in your baking dish:
Sauce
eggplant
cheeses and seasonings
eggplant
sauce
eggplant
cheeses and seasonings
eggplant
sauce

Salmon Patty Burger w(caper, horseradish, cream cheese) Sauce.


1 lb Salmon Steaks, fresh (cubed)
2 cups seasoned stuffing mix
1 small onion
2 large garlic cloves
2 celery stalks, diced thin
1 egg
2 tsp capers
3 Tbs green pepper, diced
1 lemon, juiced
salt and pepper, to taste
1/4 cup fresh cilantro, chopped (plus extra for garnish)

In large bowl add stuffing mix.  In blender, blend onion and garlic.  Add to stuffing mix and let soak in, tossing.  Let sit until moist.  Add celery, egg, capers, green peppers, lemon juice, salt and pepper and cilantro, folding.  Add Salmon and continue folding.  Mold into patties and saute in frying pan on medium heat (canola oil & butter).  Flip when brown and saute on opposite side.  Reserve on paper towels and continue sauteing remaining patties.  Squeeze remaining lemon juice on top of patties before serving.

Can be served with a mango/pineapple, red onion and cilantro salsa.  Garnish with lemon juice and top with cilantro for color.  Can also be served with dollop of sour cream.

Thursday, July 21, 2011

Sausage Balls and Mussels Fra Diavolo


Sausage Meatballs:
1 lbs Mild Italian Sausage
1 cup chopped day old bread (soaked in milk, then squeezed out)
1 small egg, beaten
2 Tbs chopped onion
2 garlic cloves, chopped
2 Tbs basil, fresh, chopped
2 Tbs parsley, fresh, chopped
3 Tbs grated cheese
salt and pepper, to taste
Remove casings from Chicken Sausage, put aside.  In large bowl mix all other ingredients together.  Add meat, folding.  Roll into balls and place in baking dish.  Bake 350 until crispy.  Can be fried also.
Remove from oven and cool on plate.  Reserve grease in baking dish for use in sauce.

Fra Diavolo Sauce:
1/2 lb mussels
Olive oil
2 tsp garlic
1 can crushed tomatoes
salt and (red crushed pepper, optional)
In large pot, heat oil and saute garlic.  Add mussels, cover and cook until mussels open.  Add can tomatoes, salt and pepper flakes, stir and simmer for 15 -20 mins.  Add meatballs to sauce with reserved grease, toss gently and serve with favorite pasta.  Garnish with fresh Basil and/or Parsley.

Monday, July 11, 2011

Strawberry Banana Smoothie

Strawberry/Banana Smoothie:

1 blender filled half with ice
9 Frozen Strawberries
1 Ripe Banana
2 Tbs powder milk
8 ozs Tropical juice ( I like Tropical Mango)
or any fruit juice


Coconut Smoothie:

Blender filled half way with ice
9 Frozen Strawberries
1 Ripe Banana
1/2 cup Coconut Soy Milk
1/2 cup water
1 tsp vanilla extract

Blend in blender until completely smooth.  Pour into large glass with straw and enjoy.

Wednesday, July 6, 2011

Chocolate "Chocolate Chip" Cookies




12 ounces Milk Chocolate Chips
1 2/3 cup  all purpose flour
1/3 cup (35 grams) unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt

1 cup salted sweet butter, room temperature
1/2 cup dark brown sugar
1/2 cup  white granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup walnuts, chopped 

Preheat oven to 350 degrees.  Mix flour, cocoa, soda and salt in mixing bowl.  In separate bowl, with electric mixer whip together butters and sugars until well blended.  Add eggs one at a time, then add vanilla mixing until blended.  Slowly add dry ingredients to wet, slowly folding with large spoon.  Add chips and nuts, fold.
Drop by spoonfuls onto greased cookie sheet gently pressing center of each cookie.  Bake for 15-17 mins or until center of cookie is completely done.  Cool on wire rack.  Let cookies sit until cool before removing from sheet.

Sunday, June 26, 2011

Sunflower Artichoke Lemon Pesto



Left over pasta, previously mixed with tomato sauce.
1/4 cup olive oil, plus extra for frying pan.
1/4 cup sunflower seeds
1/4 cup grated cheese
5-6 large fresh basil leaves
2 large garlic cloves
2 artichoke hearts
1 lemon, juiced
salt and pepper, to taste


1.  Heat oil in large skillet, on low heat.  Add pasta. Saute and stir until heated, season.
2.  In small food processor or blender add olive oil, sunflower seeds, cheese, basil, garlic, artichokes, lemon juice, salt and pepper..blend.  Set aside.
3. When pasta is heated, plate pesto first on serving dish.  Top with pasta and then roasted tomatoes.  Garnish with extra grated cheese.


In a mini food processor blend together all ingredients.  Add extra olive oil if needed.  Toss with pasta.

NOTE:  This recipe is great with left over pasta from a previous day.  Pasta and be sauteed with sun dried tomatoes or roasted tomatoes.

To make Roasted Tomatoes:  Slice cherry tomatoes and place on greased cookie sheet. ( I use my toaster oven since I make only a small batch for this recipe).  Drizzle with olive oil, season with sea salt and/or pepper.  Broil or roast for only a few mins until browned.


Roasted Tomatoes are optional
Artichoke Hearts are optional and can be left out of this recipe.

Chocolate Mayonnaise Cake with Buttermilk Peanut Butter Frosting

3 cups flour
1 1/2 cups white sugar
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
2 1/4 tsp baking powder
1 1/2 cups mayonnaise
1 1/2 cups water
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Lightly grease and flour two 9 inch layer pans or one bundt pan.  In large mixing bowl combine all dry ingredients, stir.  Add mayonnaise, water and vanilla.  Mix with electric mixer until well blended (approx 2 mins).  Pour batter in pan(s).  Bake for approx 50-55 mins depending on oven.  Cool and frost with favorite frosting.





Peanut Butter Frosting
Prep Time: 10 minutes
2 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, melted
2  teaspoons vanilla extract
¼ teaspoon kosher salt
1 cup buttermilk

Combine all ingredients in large mixing bowl.  With electric mixer whip until creamy.  Add extra confectioner's sugar or buttermilk to adjust texture.

Thursday, June 23, 2011

Roasted Asparagus and Fruit Salad



1/2 lb roasted asparagus
1 lb bacon, fried and crumbled
1 bottle (8 ozs) Wishbone Balsamic Vinaigrette
2 Tbs brown sugar
cantaloupe
pineapple
red grapes
Blue Cheese Crumbles
mixed greens

Clean asparagus, snap off ends.  Place on small baking sheet and season with salt and pepper.  Take 8 ozs bottle of dressing and squeeze oil out from the bottle and use to toss asparagus with.  The oil will rise to the top so it will be easy to pour out.  Take the balsamic left in the bottle and pour into small sauce pan with brown sugar, stir and keep on med/low heat until thickened and caramelized.  Slice and cube cantaloupe and pineapple (can be done ahead of time and refrigerated).  Arrange greens on plate..add asparagus, fruit, bacon, blue cheese then drizzle with dressing.  Serve 4

Sunday, June 19, 2011

Bread and Butter Jalapeno Peppers

1 lbs Jalapeno Peppers, sliced into 1/8 inch rings
1 large Spanish Onion, sliced
3/4 cups Rice Vinegar
1/2 cup sugar
1/2 tsp fresh ginger, diced
1/2 tsp celery seed
1/2 tsp mustard seed
salt, to taste

In medium pan combine vinegar, sugar, ginger, celery seed, mustard seed and salt.  Heat on med until boils.  Clean and slice peppers and onions.  Make sure to take out seeds from peppers.  Place into hot vinegar mixture and stir.  Continue to cook and stir for approx 10 mins, or until soften.  Cool and reserve in clean glass jar.  Refrigerate

Wednesday, June 15, 2011

Mediterranean Chicken Vermicelli

olive oil
garlic
lemon
grated cheese
butter
onion
basil
white wine

feta
chicken
panko
egg
salt and pepper

Tuesday, June 14, 2011

Creamy Date "Night" Chicken


Ingredients:
  • 4 large Chicken Breasts
  • cloves garlic, chopped
  • 3 TBS leeks, chopped
  • 2 TBS butter
  • 1/2 tsp chicken base
  • 2-3 TBS brown sugar
  • 6 large Dates
  • 1/4 cup white cooking wine
  • 1/2 cup heavy cream, warmed
  • 2 TBS flour
  • 8 ozs baby bella mushrooms
  • 1 lemon, juiced
  • 4-5 TBS fresh parsley, plus garnish
  • salt and pepper to taste
Directions:
..In large skillet, on medium heat brown chicken on both sides until almost cooked. Remove from pan. To skillet add, garlic, leeks, butter, chicken base, sugar and dates, stir and saute until dates are soft. Add contents of pan to blender or food processor to puree. Add white wine, to deglaze pan then add to blender. Add cream and flour to blender, puree. Add mushrooms, lemon juice and parsley to pan then add contents of blender to pan. Simmer all ingredients until starts to thicken. Add chicken back to sauce flipping to coat both sides. Salt and pepper, to taste. Garnish with remaining parsley. Serve over rice, pasta noodles, potatoes or just by itself.
.




.

Tuesday, June 7, 2011

Seafood Fra Diavolo


1 lb Raw Shrimp, cleaned, peeled.
1 lb Scallops
1/2 lb Mussels
Olive Oil
1/2 cup Red Cooking Sherry
1 small onion
2 garlic cloves
3 basil leaves, fresh
2 cans crushed tomatoes
Crushed Red Pepper Flakes, to taste
salt

In large sauce pot heat oil.  In blender add onion, garlic & basil, blend until smooth, add to pot and saute.  Add seafood, saute and stir for a few mins or until mussels open up.  Pour in tomatoes, add crushed red pepper flakes and salt, stir.  Simmer 15-20 mins.  Add water to large pot.  Serve with favorite pasta.