Chocolate Covered Tiramisu Sandwich Cookies

2 pkg chocolate sandwich cookies
2/3 cup chocolate covered espresso beans, crushed
1 lbs dark chocolate, tempered

Tiramisu Filling:
1/4 cup strong Espresso Coffee
4 ounces mascarpone cheese
2 TBS butter, softened
1/2 tsp vanilla extract
9 ozs milk chocolate, melted
1 1/2 cups confectioner's sugar


Directions:
1.  Carefully separate sandwich cookies with knife, without breaking.  scrap cream and add to small bowl.  Reserve.  Line cookies inside side facing up.
2.  Add coffee, cheese, butter and vanilla in medium size bowl.  Mix well.  Add melted chocolate, mix.  Add sugar and mix.  Add contents of filling to pasty bag.  Enclose with twist tie or clip.  Snip bottom of pastry bag approx 1/2 inch from bottom.
3.  Fill approx 1/2 tsp of filling in the center of sandwich cookie.  Press another cookie on top of filling and press gently.  Filling will spread to outer edge of cookie.  Fill remaining cookies.
4.  Add dark chocolate to microwave safe bowl.  Heat on high for 1 minute, stir.  Add for additional 30 seconds, if needed to melt completely.  Dip each cookie into chocolate, covering on each side.  Place on wax paper to dry.
5.  Add bowl of cream to microwave.  Heat on high for 1 minute.  Stir.  If not melted heat for additional 30 seconds until completely smooth and melted, stirring between.  With a fork, drizzle white cream over top of chocolate covered cookie. (dark choc. does not have to be completed dry for this next step).  Sprinkle with crushed espresso beans.  Let dry completely before serving.
Makes as many cookies used from original package.  Approx 60 cookies.
Note:  Recipe may be cut in half.  Any extra filling may be refrigerated for up to 1 month (sealed).

LOBSTER ROLL DINNER

This dish reminds me of growing up in Connecticut.  Lobster rolls with butter, with a buttery toasted bun is very popular.  It takes me back to beautiful summer days and nights, eating lobster rolls, at a local seafood stand, smelling the ocean air and feeling the sandy beach on my toes.  I decided to put a twist to this dinner using several of Celtic seasonings.  You don't need to wait until Summer to make this.

Cole Slaw:
1/2 cup mayo
3 TBS sugar
1/4 cup red onion, chopped
1 TBS cider vinegar
1/4 cup fresh parsley
1/4 tsp Celtic Seaweed Seasoning
1/2 tsp Celtic Celery, ground
16 ozs slaw mix


Pan Fried Seasoned Fries:
3 TBS cooking oil
16 ozs frozen fries
2 TBS parmesan cheese
1/2 tsp Celtic Rosemary, ground
1/8 tsp Celtic Pink Salt, ground
1/8 tsp ground course black pepper

Ingredients for Lobster Rolls:
meat from 2 lobsters, cooked
4 TBS butter
1/4 tsp Celtic seaweed seasoning
1/4 tsp Celtic, smoked sea salt
2 TBS Celtic garlic sesame seeds
2 buttered hot dog rolls

Directions for Cole Slaw:

1.  To a medium size bowl add all ingredients except slaw mix.  Mix well.  Add slaw mix and toss until fully incorporated.  Refrigerate until ready to eat.

Directions for Fries:

1.  In large skillet add oil.  Heat on med/high until hot.  Add fries and fry until browned (approx. 7-10 mins), rotating to brown on all sides.  Drain on paper towels to absorb excess grease.  Place in serving plate.  Sprinkle with remaining ingredients.

Directions for Lobster Rolls:
1.  Pick lobster and add to bowl with butter, seaweed and smoked sea salt.  Heat for 2 mins in microwave.
2.  Place buttered rolls on skillet and toast on both sides until brown.  Stuff with lobster meat and sprinkle with garlic sesame seeds.

Chicken Chorizo Burger with Poblano Peppers

Ingredients:
1/4 cup canola oil, plus 2 TBS
3 poblano peppers, sliced in steps
1 large onion, sliced in strips
2 garlic cloves, minced
6 chicken (boneless/skinless) thighs, seasoned with salt and pepper
1/8 tsp salt
1/8 tsp pepper
8 ozs Mexican Cheese Blend Cheese
6 sandwich buns, toasted
6 corn tortilla, cut into squares
16 ozs chorizo, molded into 6 patties

Cilantro Sauce Ingredients:
1 small head cilantro
1 garlic clove
1/2 cup sour cream
1 lime, juiced
1/2 tsp cider vinegar
1/8 tsp salt
1/8 tsp pepper


Directions:
1.  Heat 1/4 cup oil in skillet on med/high heat.  Add sliced poblano peppers and onions.  Season with salt and pepper.  Cook until soft (approx. 10 mins).  Add garlic.  Stir.  Sauté for additional 3 mins.  Add chicken thighs to skillet.  Open up and lay flat.  Season with salt and pepper.  Sauté until golden brown, approx 10 min.  Flip and brown other side.  Scoop peppers and onions and place on top of chicken.  Add cheese to top of veggies.  Cover and turn off burner.
2.  In separate skillet add 2 TBS canola oil.  Trim off edges of tortilla, making square pieces.  Place in skillet and toast on both side.  Place on paper towels to absorb excess oil until ready to use.
3.  In small skillet add chorizo patties.  Sauce on both sides until done.  Approx. 5 mins on each side.
4.  To make cilantro sauce:  Add all ingredients to medium size food processor.  Blend well.
Makes 6 Sandwiches

ORANGE CHEDDAR RUM CAKE WITH ORANGE RUM GLAZE

My Story:  This cake reminds me of my Italian Grandmother.  She would always bake cakes from scratch.  Every time there was a special occassion she would call us to ask us what kind of cake we wanted, and then she would bake it, no matter what we asked for.  One of her specialties was an Italian rum cake.  The cake layers would be brushed with rum and then frosted.  I decided to put an orange twist to my rum cake and also make an orange glaze to serve with it.  I am sure Grandma would just love my addition of the cheddar also.  

INGREDIENTS:
1 stick butter, softened
1 1/2 cups sugar
4 large eggs
2 cups sour cream
1 cup canola oil
1 1/4 cups orange juice
4 TBS vanilla
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
4 cups flour ( I use gluten free)
1 cup grated extra sharp cheddar cheese ( I use a good brand)
6-8 drops orange food coloring (or to liking)
1/2 cup rum

FROSTING:
2 pkgs (8 oz each) cream cheese
1 stick butter, softened
2 TBS vanilla
6 cups powdered sugar (or to liking)

GLAZE:
1 cup orange juice
2 TBS butter
3 TBS brown sugar
1/4 tsp ground cloves
1 TBS vanilla
1/8 tsp salt
3 TBS rum


DIRECTIONS:
1.  Preheat oven to 350 degrees.  Grease and flour four round cake pans.
2.  In large bowl whisk together butter and sugar until blended.  Add remaining wet ingredients, whisk.  In separate bowl add salt, baking powder, soda and flour.  Mix.  Add to wet ingredients and mix well.  Fold in cheddar cheese.  Add food coloring and mix well.
3.  Bake for approx 20 mins.  Remove and let cool.  Remove from pans and brush rum onto top of each cake.
4.  To make frosting:  combine all ingredients in food processor.  Blend well.
5.  To make glaze:  In small saucepan add orange juice.  Bring to boil.  Reduce heat and simmer for additional 5-7 mins to reduce liquid.  Add butter, brown sugar, cloves, vanilla, salt and rum.  Simmer for additional 5-7 mins.
6.  Layer cake with frosting in between each layer.  Spread remaining frosting around outside and top of cake.  Garnish with orange slices, orange zest and mint leaves.

Serves 12

Mexican Street Corn Rice Burger

Burger Ingredients:
2 lbs ground beef
1 cup Del Real Rice
2 TBS Del Real Fire Roasted Green Salsa
1 Egg
1/2 tsp cumin
1/8 tsp salt


Mexican Street Corn Ingredients:
2 TBS mayo
2 TBS sour cream
1/2 cup Queso Fresco Cheese, crumbled
1/4 tsp chili powder
1 small garlic clove
1/4 cup cilantro leaves
1 tsp lime juice
1/2 can creamed corn
1/3 cup Del Real Fire Roasted Green Salsa

Ingredients:
6 Buns
1/2 lb cooked bacon, warm
1/2 cup cilantro leaves for topping

Directions:
1.  In large bowl mix together ingredients for burgers.  Mold into 4 large or 6 smaller burgers.  Put aside.  Heat grill on High.
2.  On side burner, in medium size saucepan add all ingredients.  Stir well.  Turn burner on low and heat for 10 mins or until warm.
3.  Place burgers on grill and grill for approx 4 mins on each side.  For larger burgers 6 mins on each side.  Or until temperature of liking.
4.  Butter and toast buns on upper rack of grill, until slightly browned.  Wrap bacon in foil and place on upper rack to warm.
5.  To assemble burgers:  Add burger to bun.  Top with Mexican Street Corn and bacon.  Garnish with cilantro leaves.

Mexican Cheesy Pasta

Kid Friendly Mexican Cheesy Pasta

Ingredients:
1/2 lb pasta, ( I used small penne)
2 TBS cooking oil
1 package Del Real Shredded Beef, room temperature
1/2 tsp minced garlic
1/2 tsp ground basil
1/2 tsp ground parsley
1/2 tsp ground cumin
1 TBS Del Real Fire Roasted Salsa
2 cups favorite red pasta sauce
1 cup ricotta cheese
8 ozs Mexican Blend shredded cheese
1/2 cup cilantro leaves

Directions:
1. Preheat oven to 375 degrees.
2.  In medium saucepan, heat approx 6 cups of water on high heat.  Cover and bring to boil.  Approx 5 mins.  Add pasta and cook until done.  Aprox. 8 - 10 mins.  Drain.  Pasta will continue to cook in oven.
3.  In large (oven safe skillet) heat oil on med/high heat.  Add beef, garlic, basil, parsley, cumin, salsa and red sauce.  Stir and heat while pasta is cooking.  Add drained pasta, stir.  Stir in ricotta cheese and sprinkle Mexican blend over top.  Bake for 15 mins.  Remove and serve with cilantro leaves.

Serves 4 hungry kids

Lemon Shrimp and Celery Cherry Pepper Risotto

Creamy, earthy, lemony shrimp risotto.  Enjoy the flavors as all these ingredients come to life.

Ingredients:

32 ozs chicken broth
4 TBS olive oil
1/2 cup shallots, chopped fine
1/2 cup leeks, sliced
1/2 cup fennel, chopped small
1 cups celery, chopped fine
2 large cloves garlic, chopped
2 cups arborio rice
1/4 cup white wine
2 bay leaves
2 cherry peppers, chopped
1 lb medium size shrimp, peeled and deveined (about 2 cups)
3 TBS butter
1 lemon, juiced and zested (plus extra for garnish)
1 cup grated parmesan cheese
5-6 large basil leaves, chopped (plus extra for garnish)
1/4 tsp salt, or to liking
1/4 tsp coarse pepper, or to liking

Garnish with lemon wedge, basil leaves and celery leaves

Directions:
1.  Add broth to large pot.   Bring to boil on high heat.  Reduce down to low to keep hot
2.  In large skillet on stove top heat oil on med/high heat.  Add shallots, leeks, fennel, celery and garlic. Stir. Saute for 10-12 mins.  Add rice, stir.  Saute for additional 5 mins.
3.  Pour in wine, scraping bottom to loosen any flavor.  Add bay leaves.  Stir.
4.  Add broth 1 cup at a time to rice.  Let it cook down until 1/2 liquid is cooked out.  Whisk fast to make creamy.  Repeat process by adding 1 cup at a time until rice becomes done.  Approx. 15-18 mins.  Remove bay leaves.
5.  Add shrimp and eggs, cook until shrimp turn pink.  Approx. 5 mins.  Add additional broth if needed.
6.  Add butter, lemon juice, zest, cheese and basil.  Stir.  Taste before adding salt and pepper.  Add additional broth, if needed.

Serves 4 - Serve in separate bowls