1.) Peppermint Candy Buttons
2.) The Original EDIBLE BUTTERFLIES - Rainbow Collection
3.) Mint chocolate chip ice cream ball style lollipops
4.) Sweet Sprout Cupcake Toppers
Have a great day and remember: Go Ahead & Indulge!
Showing posts with label taste. Show all posts
Showing posts with label taste. Show all posts
6.21.2011
Tasty Tuesday
Hello - I hope you have a great day! Today's feature is of tasty treats, and believe it or not, they are all edible!!! Enjoy!
1.) Peppermint Candy Buttons
2.) The Original EDIBLE BUTTERFLIES - Rainbow Collection
3.) Mint chocolate chip ice cream ball style lollipops
4.) Sweet Sprout Cupcake Toppers
Have a great day and remember: Go Ahead & Indulge!
1.) Peppermint Candy Buttons
2.) The Original EDIBLE BUTTERFLIES - Rainbow Collection
3.) Mint chocolate chip ice cream ball style lollipops
4.) Sweet Sprout Cupcake Toppers
Have a great day and remember: Go Ahead & Indulge!
3.29.2011
Tasty Tuesday
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
-Jeff Smith
Hello! Today I wanted to share a low-calorie recipe with you - it is still very filling and satisfying, no worries! Serve it as a main dish or a side for a large get together and Enjoy!
(P.S. I am allergic to eggplant, but when I really want this dish I soak the eggplant in milk overnight and it becomes edible.)
“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.”
-Ursula K. LeGuin
Eggplant Parmesan
Ingredients:
* 3 cups tomato sauce, divided
* 2 medium eggplants, trimmed, sliced in 1/2-inch rounds
* 3 Tbsp extra-virgin olive oil
* 1/4 cup seasoned bread crumbs
* 1/2 cup Parmigiano-Reggiano, grated, divided
* Fresh black pepper to taste
* 1 cup mozzarella cheese, grated
Equipment Needed:
* Small roasting pan
* Non-stick cooking spray
* Foil
Directions:
1.) Preheat oven to 450 degrees.
2.) Spray bottom and sides of pan with non-stick spray.
3.) Spread 1 1/2 cups of sauce on bottom of roasting pan.
4.) Top with overlapping layers of eggplant slices.
5.) Drizzle eggplant with olive oil.
6.) Top eggplant with an even layer of bread crumbs.
7.) Sprinkle with half the grated cheese.
8.) Season to taste with black pepper.
9.) Top with remaining sauce and remaining grated cheese.
10.) Bake, covered, 40 min or until eggplant is tender.
11.) Remove from oven and spread mozzarella cheese over the top.
12.) Return to oven, uncovered, 2-3 min, until cheese melts.
13.) Let rest 15 min before serving.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
-J.R.R. Tolkien
Have a great day and remember: Go Ahead & Indulge!
-Jeff Smith
Hello! Today I wanted to share a low-calorie recipe with you - it is still very filling and satisfying, no worries! Serve it as a main dish or a side for a large get together and Enjoy!
(P.S. I am allergic to eggplant, but when I really want this dish I soak the eggplant in milk overnight and it becomes edible.)
“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.”
-Ursula K. LeGuin
Eggplant Parmesan
Ingredients:
* 3 cups tomato sauce, divided
* 2 medium eggplants, trimmed, sliced in 1/2-inch rounds
* 3 Tbsp extra-virgin olive oil
* 1/4 cup seasoned bread crumbs
* 1/2 cup Parmigiano-Reggiano, grated, divided
* Fresh black pepper to taste
* 1 cup mozzarella cheese, grated
Equipment Needed:
* Small roasting pan
* Non-stick cooking spray
* Foil
Directions:
1.) Preheat oven to 450 degrees.
2.) Spray bottom and sides of pan with non-stick spray.
3.) Spread 1 1/2 cups of sauce on bottom of roasting pan.
4.) Top with overlapping layers of eggplant slices.
5.) Drizzle eggplant with olive oil.
6.) Top eggplant with an even layer of bread crumbs.
7.) Sprinkle with half the grated cheese.
8.) Season to taste with black pepper.
9.) Top with remaining sauce and remaining grated cheese.
10.) Bake, covered, 40 min or until eggplant is tender.
11.) Remove from oven and spread mozzarella cheese over the top.
12.) Return to oven, uncovered, 2-3 min, until cheese melts.
13.) Let rest 15 min before serving.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
-J.R.R. Tolkien
Have a great day and remember: Go Ahead & Indulge!
2.22.2011
Tasty Tuesday
I will be the first to admit it - I am not very adventurous when it comes to vegetables. Peas, corn, carrots, beans, beets - that is about it. However, my husband LOVES vegetables of all kinds, especially the ones that tend to be bitter such as broccoli-rabe, kale, brussels sprouts, etc..
Over the years I have tried to expand my vegetable palate, and have had some success. The following recipe is the only way that I can enjoy brussels sprouts - maybe you will also. I still love my peas though!!
“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
-Dave Barry
Roasted Brussels Sprouts & Smoked Bacon
Ingredients:
* 6 slices smoked, uncured bacon, cut in 1-inch pieces
* 2 lbs Brussels sprouts, trimmed, quartered
* 3 Tbsp olive oil
* 1 Tbsp. Rosemary
* 1 Tbsp. Parsley
* Salt and pepper to taste
* 1/2 cup chestnuts, peeled & halved
Directions:
1.) Preheat oven to 350 degrees.
2.) Heat large ovenproof skillet on medium-high.
3.) Place bacon in pan and cook, turning occasionally, until crisp.
4.) Remove bacon from pan and set aside.
5.) Drain bacon drippings from pan.
6.) Toss Brussels sprouts with oil and seasonings.
7.) Add to pan and roast in oven about 30 min.
8.) Remove from oven and stir in chestnuts and cooked bacon.
9.) Return to oven about to heat, about 10 minutes.
“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke
Have a great day and remember: Go Ahead & Indulge!
Over the years I have tried to expand my vegetable palate, and have had some success. The following recipe is the only way that I can enjoy brussels sprouts - maybe you will also. I still love my peas though!!
“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
-Dave Barry
Roasted Brussels Sprouts & Smoked Bacon
Ingredients:
* 6 slices smoked, uncured bacon, cut in 1-inch pieces
* 2 lbs Brussels sprouts, trimmed, quartered
* 3 Tbsp olive oil
* 1 Tbsp. Rosemary
* 1 Tbsp. Parsley
* Salt and pepper to taste
* 1/2 cup chestnuts, peeled & halved
Directions:
1.) Preheat oven to 350 degrees.
2.) Heat large ovenproof skillet on medium-high.
3.) Place bacon in pan and cook, turning occasionally, until crisp.
4.) Remove bacon from pan and set aside.
5.) Drain bacon drippings from pan.
6.) Toss Brussels sprouts with oil and seasonings.
7.) Add to pan and roast in oven about 30 min.
8.) Remove from oven and stir in chestnuts and cooked bacon.
9.) Return to oven about to heat, about 10 minutes.
“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke
Have a great day and remember: Go Ahead & Indulge!
1.18.2011
Tasty Tuesday
"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas
Hello! It is freezing in my neck of the country, so comfort food is very welcome. Here is a new take on a classic recipe, it is sure to make your day a bit "SPICIER!" Enjoy!
“Food is not about impressing people. It's about making them feel comfortable.”
-Ina Garten
Chicken Pot Pie: Tex-Mex Style
Ingredients:
* 8 cups chicken broth
* 1 cup + 3 Tbsp cornmeal, divided
* 2 green onions, finely diced, divided
* 4 Tbsp butter
* 2 Tbsp Tabasco sauce (I use the green one)
* 2 cups mixed vegetables, (tex-mex style)
* 1/4 cup poblano peppers, finely diced
* 3 1/2 cups cooked chicken, shredded
* 1 cup sharp cheddar cheese
Equipment Needed:
* Stockpot
* Large oven-proof skillet
Directions:
1.) Preheat oven to 350 degrees.
2.) Add broth to pot; bring to rolling boil on medium-high.
2.) Cook 1 hour on low boil, until stock is reduced by half.
3.) Reserve 1 cup.
4.) Add 3 cups of hot stock to large saucepan on medium-high heat.
5.) Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil.
6.) Cook and stir about 5 min, until mixture is smooth and thickened.
7.) Fold half of the chopped green onions into cornmeal.
8.) Remove from heat; let stand while preparing remainder of recipe.
9.) Place butter and Tabasco in an oven-ready skillet; heat on medium.
10.) Stir in 3 Tbsp cornmeal until mixture is bubbling.
11.) Raise heat to medium-high.
12.) Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
13.) Add vegetables, peppers, and reserved cup of stock to skillet.
14.) Stir to combine.
15.) Bring to a simmer, 4 min, or until sauce thickens.
16.) Turn off heat.
17.) Fold chicken and remaining green onions, stir until well-mixed.
18.) Smooth surface evenly.
19.) Fold cheese into cornmeal/onion mixture & spread over Tex-Mex mixture.
20.) Smooth surface, as if frosting a cake.
21.) Transfer skillet to oven.
22.) Bake 30-35 min, until golden brown on top and edges bubble.
23.) Rest 10-15 min before serving.
Thought of the Day:
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."
-Edith Sitwell
Have a great day and remember: Go Ahead & Indulge!
-Norman Kolpas
Hello! It is freezing in my neck of the country, so comfort food is very welcome. Here is a new take on a classic recipe, it is sure to make your day a bit "SPICIER!" Enjoy!
“Food is not about impressing people. It's about making them feel comfortable.”
-Ina Garten
Chicken Pot Pie: Tex-Mex Style
Ingredients:
* 8 cups chicken broth
* 1 cup + 3 Tbsp cornmeal, divided
* 2 green onions, finely diced, divided
* 4 Tbsp butter
* 2 Tbsp Tabasco sauce (I use the green one)
* 2 cups mixed vegetables, (tex-mex style)
* 1/4 cup poblano peppers, finely diced
* 3 1/2 cups cooked chicken, shredded
* 1 cup sharp cheddar cheese
Equipment Needed:
* Stockpot
* Large oven-proof skillet
Directions:
1.) Preheat oven to 350 degrees.
2.) Add broth to pot; bring to rolling boil on medium-high.
2.) Cook 1 hour on low boil, until stock is reduced by half.
3.) Reserve 1 cup.
4.) Add 3 cups of hot stock to large saucepan on medium-high heat.
5.) Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil.
6.) Cook and stir about 5 min, until mixture is smooth and thickened.
7.) Fold half of the chopped green onions into cornmeal.
8.) Remove from heat; let stand while preparing remainder of recipe.
9.) Place butter and Tabasco in an oven-ready skillet; heat on medium.
10.) Stir in 3 Tbsp cornmeal until mixture is bubbling.
11.) Raise heat to medium-high.
12.) Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
13.) Add vegetables, peppers, and reserved cup of stock to skillet.
14.) Stir to combine.
15.) Bring to a simmer, 4 min, or until sauce thickens.
16.) Turn off heat.
17.) Fold chicken and remaining green onions, stir until well-mixed.
18.) Smooth surface evenly.
19.) Fold cheese into cornmeal/onion mixture & spread over Tex-Mex mixture.
20.) Smooth surface, as if frosting a cake.
21.) Transfer skillet to oven.
22.) Bake 30-35 min, until golden brown on top and edges bubble.
23.) Rest 10-15 min before serving.
Thought of the Day:
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."
-Edith Sitwell
Have a great day and remember: Go Ahead & Indulge!
1.06.2011
Temptation Thursday!
“If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.”
-George Bernard Shaw
Hello! I hope everyone is having a great week! Today's recipe is really yummy - my kids love it! It only looks complicated, if you have all the ingredients ready it is very easy to make! Enjoy!
“When the apple is ripe it will fall.”
-Irish Proverb
Caramel Apple Lasagna
Serves: 8
Ingredients:
* 5 medium apples, cored, peeled, sliced very thin
* 1 lemon, sliced in half added to 4 cups water
* 1 1/4 cup sliced almonds
* 3 Tbsp unsalted butter, melted
* 3 sheets phyllo dough, thawed per package
* 4 Tbsp. Cinnamon-sugar mix (see below)
* 1/2 Tbsp unsalted butter
* 3/4 cup caramel apple dip
* Powdered sugar
* Vanilla ice cream
Equipment Needed:
* Cookie sheet
* Mandolin (for really thin apple slices)
* Parchment paper
Directions:
1.) Preheat oven to 350 degrees
2.) Place sliced apples in lemon water to prevent browning.
3.) Toast almonds on cookie sheet until light brown.
4.) Place one sheet phyllo onto clean, dry cutting board.
5.) Brush phyllo with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
6.) Place second phyllo sheet on top of first.
7.) Brush with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
8.) Top with last phyllo sheet & brush with remaining butter.
9.) Slice dough into 24 equal size squares.
10.) Slide squares onto parchment lined cookie sheet.
11.) Bake until golden brown, 10-15 min.
12.) Watch carefully so they do not get too dark.
13.) Drain apples.
14.) Melt 1/2 Tbsp butter in a pan on high.
15.) Add apples to pan & sprinkle with remaining cinnamon-sugar mixture.
16.) Cook until soft, 5-8 min.
17.) Melt caramel dip in small saucepan on medium; stirring occasionally.
18.) Reduce heat and keep warm.
19.) Place 2 Tbsp apples, 1 tsp caramel and 1 Tbsp almonds on on 8 phyllo squares.
20.) Layer another phyllo square over top and repeat 2 times.
21.) You will have 8 desserts with 4 phyllo squares in each.
22.) Garnish each dessert with almonds, apple pieces and powdered sugar.
23.) Serve immediately.
Cinnamon-Sugar Mix
Ingredients:
* 1 cup sugar
* 1/4 cup cinnamon
Directions:
1.) Mix together cinnamon and sugar.
2.) Store in a dry, well sealed container.
3.) Use as needed.
Thought of the Day:
“An apple a day keeps the doctor away.”
-Proverb
Have a great day and remember: Go Ahead & Indulge!
-George Bernard Shaw
Hello! I hope everyone is having a great week! Today's recipe is really yummy - my kids love it! It only looks complicated, if you have all the ingredients ready it is very easy to make! Enjoy!
“When the apple is ripe it will fall.”
-Irish Proverb
Caramel Apple Lasagna
Serves: 8
Ingredients:
* 5 medium apples, cored, peeled, sliced very thin
* 1 lemon, sliced in half added to 4 cups water
* 1 1/4 cup sliced almonds
* 3 Tbsp unsalted butter, melted
* 3 sheets phyllo dough, thawed per package
* 4 Tbsp. Cinnamon-sugar mix (see below)
* 1/2 Tbsp unsalted butter
* 3/4 cup caramel apple dip
* Powdered sugar
* Vanilla ice cream
Equipment Needed:
* Cookie sheet
* Mandolin (for really thin apple slices)
* Parchment paper
Directions:
1.) Preheat oven to 350 degrees
2.) Place sliced apples in lemon water to prevent browning.
3.) Toast almonds on cookie sheet until light brown.
4.) Place one sheet phyllo onto clean, dry cutting board.
5.) Brush phyllo with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
6.) Place second phyllo sheet on top of first.
7.) Brush with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
8.) Top with last phyllo sheet & brush with remaining butter.
9.) Slice dough into 24 equal size squares.
10.) Slide squares onto parchment lined cookie sheet.
11.) Bake until golden brown, 10-15 min.
12.) Watch carefully so they do not get too dark.
13.) Drain apples.
14.) Melt 1/2 Tbsp butter in a pan on high.
15.) Add apples to pan & sprinkle with remaining cinnamon-sugar mixture.
16.) Cook until soft, 5-8 min.
17.) Melt caramel dip in small saucepan on medium; stirring occasionally.
18.) Reduce heat and keep warm.
19.) Place 2 Tbsp apples, 1 tsp caramel and 1 Tbsp almonds on on 8 phyllo squares.
20.) Layer another phyllo square over top and repeat 2 times.
21.) You will have 8 desserts with 4 phyllo squares in each.
22.) Garnish each dessert with almonds, apple pieces and powdered sugar.
23.) Serve immediately.
Cinnamon-Sugar Mix
Ingredients:
* 1 cup sugar
* 1/4 cup cinnamon
Directions:
1.) Mix together cinnamon and sugar.
2.) Store in a dry, well sealed container.
3.) Use as needed.
Thought of the Day:
“An apple a day keeps the doctor away.”
-Proverb
Have a great day and remember: Go Ahead & Indulge!
1.04.2011
Tasty Tuesday
“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”
-S. Parkes Cadman
Hello! Have the dog days of winter got you down? Well don't let them! Try this slow cooker recipe and it will put smiles on the faces of your entire family! What is not to love? It is easy to make, fairly inexpensive and is truly a comfort food that will warm you to your cockles! ENJOY!
“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
-Arnold H. Glasgow
Slow Cooked Hunter Chicken
Ingredients:
* 1 pkg split chicken breasts w/ ribs, drums & thighs (3 Lbs)
* salt and pepper to taste
* flour (for coating)
* 2 Tbsp vegetable oil
* 2 cloves garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 6 Tbsp all-purpose flour
* 2 cups dry red wine
* 32 oz chicken stock
* 1 cup white mushrooms, sliced
* 1 can Italian style tomatoes
* 2 tsp Herbs de Provence
* 1 Tbsp tarragon, chopped
* Crusty Italian bread
Equipment Needed:
* 6-8 qt slow cooker
* large braising pan
Directions:
1.) Season chicken with salt/pepper & dust with flour.
2.) Heat oil on medium in braising pan.
3.) Brown chicken pieces lightly on all sides, 8-10 min.
4.) Remove chicken & place in slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Lower heat to medium-low.
7.) Add garlic & mirepoix to pan; cook 2-3 min, stirring frequently.
8.) Stir in all-purpose flour and mix well.
9.) Add wine and stir.
10.) Slowly mix in chicken stock and bring to simmer.
11.) Pour stock mixture over chicken in slow cooker.
12.) Add mushrooms, tomatoes, and herbs, mix well.
13.) Cover & cook on HIGH 3-4 hours or LOW 6-7 hours.
14.) Remove chicken & arrange on a large serving platter.
15.) Stir tarragon into sauce; season to taste with salt and pepper.
16.) Pour sauce over chicken and serve w/ bread.
(P.S. Dunking the bread in the sauce is DIVINE!)
Thought of the Day:
"People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately."
-Oscar Wilde
Have a great day and remember: Go Ahead & Indulge!
-S. Parkes Cadman
Hello! Have the dog days of winter got you down? Well don't let them! Try this slow cooker recipe and it will put smiles on the faces of your entire family! What is not to love? It is easy to make, fairly inexpensive and is truly a comfort food that will warm you to your cockles! ENJOY!
“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
-Arnold H. Glasgow
Slow Cooked Hunter Chicken
Ingredients:
* 1 pkg split chicken breasts w/ ribs, drums & thighs (3 Lbs)
* salt and pepper to taste
* flour (for coating)
* 2 Tbsp vegetable oil
* 2 cloves garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 6 Tbsp all-purpose flour
* 2 cups dry red wine
* 32 oz chicken stock
* 1 cup white mushrooms, sliced
* 1 can Italian style tomatoes
* 2 tsp Herbs de Provence
* 1 Tbsp tarragon, chopped
* Crusty Italian bread
Equipment Needed:
* 6-8 qt slow cooker
* large braising pan
Directions:
1.) Season chicken with salt/pepper & dust with flour.
2.) Heat oil on medium in braising pan.
3.) Brown chicken pieces lightly on all sides, 8-10 min.
4.) Remove chicken & place in slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Lower heat to medium-low.
7.) Add garlic & mirepoix to pan; cook 2-3 min, stirring frequently.
8.) Stir in all-purpose flour and mix well.
9.) Add wine and stir.
10.) Slowly mix in chicken stock and bring to simmer.
11.) Pour stock mixture over chicken in slow cooker.
12.) Add mushrooms, tomatoes, and herbs, mix well.
13.) Cover & cook on HIGH 3-4 hours or LOW 6-7 hours.
14.) Remove chicken & arrange on a large serving platter.
15.) Stir tarragon into sauce; season to taste with salt and pepper.
16.) Pour sauce over chicken and serve w/ bread.
(P.S. Dunking the bread in the sauce is DIVINE!)
Thought of the Day:
"People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately."
-Oscar Wilde
Have a great day and remember: Go Ahead & Indulge!
12.21.2010
Tasty Tuesday
"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon."
-Doug Larson
Hello! I hope you are well and taking time to enjoy the season! Make sure to slow down and remember what is really important: Family! The recipe I am sharing today is a great way to treat your family when they awake - it is a YUMMY and filling breakfast! ENJOY!
"My soul is dark with stormy riot, Directly traceable to diet."
-Samuel Hoffenstein
Berry Breakfast Cobbler
Servings: 4
Ingredients:
* 1 1/2 Tbsp butter, softened
* 1/2 cup granulated sugar
* 2 cups assorted berries (raspberries, blueberries,etc.), diced small
* 2 cups prepared pancake batter (your choice)
* 1 tsp vanilla extract
* 1/2 cup mascarpone cheese
* 1/4 cup real maple syrup
Equipment Needed:
* 4 - 4" ramekins
Directions:
1.) Preheat oven to 350 degrees.
2.) Butter bottom and inside of ramekins.
3.) Pour sugar into one ramekin.
4.) Turn ramekin until all inside surfaces are coated with sugar.
5.) Pour remaining sugar in 2nd ramekin & repeat.
6.) Continue until all ramekins are sugar-coated.
7.) Reserve excess sugar.
8.) Evenly distribute fruit among ramekins.
9.) Combine pancake batter, and vanilla in small bowl.
10.) Spoon over fruit.
11.) Sprinkle with reserved sugar.
12.) Place ramekins on center rack of oven.
13.) Bake 25-30 min (until centers are firm and tops lightly browned).
14.) Mix mascarpone with maple syrup in small bowl.
15.) When cobblers are done, remove from oven.
16.) Top each cobbler with a dollop of mascarpone.
Thought of the Day:
"Whatever you are be a good one."
-Abraham Lincoln
Have a great day and remember: Go Ahead & Indulge!
-Doug Larson
Hello! I hope you are well and taking time to enjoy the season! Make sure to slow down and remember what is really important: Family! The recipe I am sharing today is a great way to treat your family when they awake - it is a YUMMY and filling breakfast! ENJOY!
"My soul is dark with stormy riot, Directly traceable to diet."
-Samuel Hoffenstein
Berry Breakfast Cobbler
Servings: 4
Ingredients:
* 1 1/2 Tbsp butter, softened
* 1/2 cup granulated sugar
* 2 cups assorted berries (raspberries, blueberries,etc.), diced small
* 2 cups prepared pancake batter (your choice)
* 1 tsp vanilla extract
* 1/2 cup mascarpone cheese
* 1/4 cup real maple syrup
Equipment Needed:
* 4 - 4" ramekins
Directions:
1.) Preheat oven to 350 degrees.
2.) Butter bottom and inside of ramekins.
3.) Pour sugar into one ramekin.
4.) Turn ramekin until all inside surfaces are coated with sugar.
5.) Pour remaining sugar in 2nd ramekin & repeat.
6.) Continue until all ramekins are sugar-coated.
7.) Reserve excess sugar.
8.) Evenly distribute fruit among ramekins.
9.) Combine pancake batter, and vanilla in small bowl.
10.) Spoon over fruit.
11.) Sprinkle with reserved sugar.
12.) Place ramekins on center rack of oven.
13.) Bake 25-30 min (until centers are firm and tops lightly browned).
14.) Mix mascarpone with maple syrup in small bowl.
15.) When cobblers are done, remove from oven.
16.) Top each cobbler with a dollop of mascarpone.
Thought of the Day:
"Whatever you are be a good one."
-Abraham Lincoln
Have a great day and remember: Go Ahead & Indulge!
11.23.2010
Tasty Tuesday
"Do what you can, with what you have, where you are."
-Theodore Roosevelt
Hello! Today I want to share a recipe using one of my favorite products: Nutella! Those of you who have never tried Nutella are missing out!! It is a wonderful chocolate spread that tastes good with anything (or alone for that matter). When I was growing up you could only get it in Italian specialty stores, but now it is available in most grocery stores. Enjoy!
Nutella Souffle with Vanilla Sauce
Serves: 6
Ingredients:
* 1 1/4 cups whole milk
* 1/2 cup sugar, plus extra for coating ramekins
* 2 Tbsp corn starch
* 4 tsp flour
* 3/4 cup Half-and-Half
* 3 large egg yolks
* 1 tsp pure vanilla extract
* Butter for coating ramekins
* 3 Tbsp Nutella
* 5 large egg whites
* 3/4 cup vanilla ice cream, melted
Equipment Needed:
* 6 (6 oz) ramekins
* parchment paper
* mixer
* baking sheet pan
Directions:
A.) Make pastry cream:
1.) Heat milk in small saucepan on medium until simmering.
2.) Whisk 1/2 cup sugar, corn starch, flour, 1/2 & 1/2, egg yolks, & vanilla in bowl.
3.) Add milk, 1/2 cup at a time, to egg mixture, whisking constantly.
4.) Return mixture to saucepan on medium.
5.) Bring to a gentle boil, stirring constantly.
6.) Cook 2-3 min until pastry cream is very thick.
7.) Transfer to bowl.
8.) Press some parchment paper on surface of pastry cream to keep skin from forming.
9.) Chill 1-2 hours.
B.) Make souffles:
1.) Preheat oven to 450 degrees.
2.) Coat inside of souffle dishes with butter, then sugar and set aside.
3.) Arrange dishes together on baking sheet.
4.) Whisk Nutella into pastry cream, then set aside.
5.) Beat egg whites in separate bowl with mixer until soft peaks form.
6.) Whisk 1/3 of egg whites into pastry cream until almost no white streaks remain.
7.) Fold in remaining egg whites until just incorporated.
8.) Fill prepared souffle dishes to top with mixture.
9.) Transfer baking sheet with souffle dishes carefully to lower middle of oven. 10.) Bake 20-24 min until top edges are browned and souffle has risen above rim of dish, and doesn't jiggle when shaken.
11.) Remove souffles from oven.
C.) To serve:
1.) Immediately transfer souffles to serving area.
2.) Create hole in top of souflle with spoon and pour melted ice cream into hole.
D.) Tips:
* Pastry Cream can be made a day ahead and refrigerated until ready.
* For souffles to rise properly, wipe any drips of batter from souffle dish rim and do not open oven to check for at least 20 min.
Thought of the Day:
"You can tell more about a person by what he says about others than you can by what others say about him."
-Leo Aikman
Have a great day and remember: Go Ahead & Indulge!
-Theodore Roosevelt
Hello! Today I want to share a recipe using one of my favorite products: Nutella! Those of you who have never tried Nutella are missing out!! It is a wonderful chocolate spread that tastes good with anything (or alone for that matter). When I was growing up you could only get it in Italian specialty stores, but now it is available in most grocery stores. Enjoy!
Nutella Souffle with Vanilla Sauce
Serves: 6
Ingredients:
* 1 1/4 cups whole milk
* 1/2 cup sugar, plus extra for coating ramekins
* 2 Tbsp corn starch
* 4 tsp flour
* 3/4 cup Half-and-Half
* 3 large egg yolks
* 1 tsp pure vanilla extract
* Butter for coating ramekins
* 3 Tbsp Nutella
* 5 large egg whites
* 3/4 cup vanilla ice cream, melted
Equipment Needed:
* 6 (6 oz) ramekins
* parchment paper
* mixer
* baking sheet pan
Directions:
A.) Make pastry cream:
1.) Heat milk in small saucepan on medium until simmering.
2.) Whisk 1/2 cup sugar, corn starch, flour, 1/2 & 1/2, egg yolks, & vanilla in bowl.
3.) Add milk, 1/2 cup at a time, to egg mixture, whisking constantly.
4.) Return mixture to saucepan on medium.
5.) Bring to a gentle boil, stirring constantly.
6.) Cook 2-3 min until pastry cream is very thick.
7.) Transfer to bowl.
8.) Press some parchment paper on surface of pastry cream to keep skin from forming.
9.) Chill 1-2 hours.
B.) Make souffles:
1.) Preheat oven to 450 degrees.
2.) Coat inside of souffle dishes with butter, then sugar and set aside.
3.) Arrange dishes together on baking sheet.
4.) Whisk Nutella into pastry cream, then set aside.
5.) Beat egg whites in separate bowl with mixer until soft peaks form.
6.) Whisk 1/3 of egg whites into pastry cream until almost no white streaks remain.
7.) Fold in remaining egg whites until just incorporated.
8.) Fill prepared souffle dishes to top with mixture.
9.) Transfer baking sheet with souffle dishes carefully to lower middle of oven. 10.) Bake 20-24 min until top edges are browned and souffle has risen above rim of dish, and doesn't jiggle when shaken.
11.) Remove souffles from oven.
C.) To serve:
1.) Immediately transfer souffles to serving area.
2.) Create hole in top of souflle with spoon and pour melted ice cream into hole.
D.) Tips:
* Pastry Cream can be made a day ahead and refrigerated until ready.
* For souffles to rise properly, wipe any drips of batter from souffle dish rim and do not open oven to check for at least 20 min.
Thought of the Day:
"You can tell more about a person by what he says about others than you can by what others say about him."
-Leo Aikman
Have a great day and remember: Go Ahead & Indulge!
11.09.2010
Tasty Tuesday!
“Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Suess inspired me to try cauliflower.”
-Jim Carrey
Hello! As much as I love to cook, making dinner daily has become a chore. Sadly, we have started to eat out more and more - I need to put a stop to that! After all, I post so many of our favorite recipes I don't have an excuse. (Except for caring for my boys, washing the clothes, cleaning my home, running my business, etc.....) Starting today I vow to be better and only eat out two days a week, not four! Care to join me?
“Cauliflower is nothing but cabbage with a college education.”
-Mark Twain
Tortellini w/ Spinach, Roasted Cauliflower & Tomato Sauce
Ingredients:
* 1 head cauliflower, broken into florets
* Salt and pepper to taste
* 3 Tbsp extra virgin olive oil
* 1 cup baby spinach
* 2 cups tomato sauce (your favorite)
* 1 1/2 Lbs. cheese Tortellini (cooked al dente)
* Grated Pecorino Romano Cheese
* Italian Bread
Directions:
1.) Preheat oven to 450 degrees
2.) Toss cauliflower with olive oil in large bowl.
3.) Arrange on baking sheet in a single layer; season to taste with salt & pepper. 4.) Roast cauliflower 25-30 min, until softened and lightly browned.
5.) Transfer cauliflower to a large bowl and set aside.
6.) Add baby spinach to cauliflower and toss until wilted.
7.) Season to taste with salt and pepper.
8.) Toss vegetables with warmed sauce and cooked pasta.
9.) Sprinkle with cheese.
10.) Serve with bread.
Thought of the Day:
"See everything; overlook a great deal; correct a little."
-Pope John XXIII
Have a great day and remember: Go Ahead & Indulge!
-Jim Carrey
Hello! As much as I love to cook, making dinner daily has become a chore. Sadly, we have started to eat out more and more - I need to put a stop to that! After all, I post so many of our favorite recipes I don't have an excuse. (Except for caring for my boys, washing the clothes, cleaning my home, running my business, etc.....) Starting today I vow to be better and only eat out two days a week, not four! Care to join me?
“Cauliflower is nothing but cabbage with a college education.”
-Mark Twain
Tortellini w/ Spinach, Roasted Cauliflower & Tomato Sauce
Ingredients:
* 1 head cauliflower, broken into florets
* Salt and pepper to taste
* 3 Tbsp extra virgin olive oil
* 1 cup baby spinach
* 2 cups tomato sauce (your favorite)
* 1 1/2 Lbs. cheese Tortellini (cooked al dente)
* Grated Pecorino Romano Cheese
* Italian Bread
Directions:
1.) Preheat oven to 450 degrees
2.) Toss cauliflower with olive oil in large bowl.
3.) Arrange on baking sheet in a single layer; season to taste with salt & pepper. 4.) Roast cauliflower 25-30 min, until softened and lightly browned.
5.) Transfer cauliflower to a large bowl and set aside.
6.) Add baby spinach to cauliflower and toss until wilted.
7.) Season to taste with salt and pepper.
8.) Toss vegetables with warmed sauce and cooked pasta.
9.) Sprinkle with cheese.
10.) Serve with bread.
Thought of the Day:
"See everything; overlook a great deal; correct a little."
-Pope John XXIII
Have a great day and remember: Go Ahead & Indulge!
11.02.2010
Tasty Tuesday!
"If the only prayer you said in your whole life was, "thank you," that would suffice."
-Meister Eckhart
Hello!! Have I mentioned how much I love fall and Thanksgiving? Well, if I have neglected to do so, let me say it now!! I LOVE FALL & THANKSGIVING!!
Everyone always laughs at how much I cook for Thanksgiving dinner, but I just cannot help myself! There are so many wonderful recipes!! Today's recipe is one of my favorites!! I can eat yams/sweet potatoes everyday - they are so YUMMY! Enjoy!
Apple, Almond and Yam Patties
Ingredients:
* 1 1/4 lbs yams, peeled, coarsely grated
* 1 large honeycrisp apple, peeled, cored, coarsley grated
* 1/4 cup finely diced onions
* 1 1/2 Tbsp sour cream
* 4 large eggs, lightly beaten
* Salt and pepper to taste
* 1 1/4 cups all-purpose flour
* 1/2 cup sliced almonds
* 1/2 cup vegetable oil
* Sour Cream
Equipment Needed:
* Large nonstick skillet
* Box grater
* Ice cream scoop
Directions:
1.) Combine yam, apple, and onion in a large mixing bowl.
2.) Add sour cream and eggs; season to taste with salt and white pepper.
3.) Stir ingredients to combine.
4.) Slowly fold in flour, then add in almonds.
5.) Mix well.
6.) Form patties: scoop mixture with ice cream scoop, press firmly with hands.
7.) Set patties aside.
8.) Heat oil on medium-high 1-2 min. (do not let oil reach smoking point)
9.) Reduce heat to medium.
10.) Add yam patties to pan.
11.) Cook, 7-8 min until edges begin to brown.
12.) Gently turn patties over and cook 5-6 min until browned and tender.
13.) Place on a double layer of paper towels to drain.
14.) Repeat with remaining yam patties, heating additional oil if needed.
15.) Serve warm with sour cream as garnish.
(These can be made ahead of time and reheated in a 350° oven for 20 min)
Thought of the Day:
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy
Have a great day and remember: Go Ahead & Indulge!
-Meister Eckhart
Hello!! Have I mentioned how much I love fall and Thanksgiving? Well, if I have neglected to do so, let me say it now!! I LOVE FALL & THANKSGIVING!!
Everyone always laughs at how much I cook for Thanksgiving dinner, but I just cannot help myself! There are so many wonderful recipes!! Today's recipe is one of my favorites!! I can eat yams/sweet potatoes everyday - they are so YUMMY! Enjoy!
Apple, Almond and Yam Patties
Ingredients:
* 1 1/4 lbs yams, peeled, coarsely grated
* 1 large honeycrisp apple, peeled, cored, coarsley grated
* 1/4 cup finely diced onions
* 1 1/2 Tbsp sour cream
* 4 large eggs, lightly beaten
* Salt and pepper to taste
* 1 1/4 cups all-purpose flour
* 1/2 cup sliced almonds
* 1/2 cup vegetable oil
* Sour Cream
Equipment Needed:
* Large nonstick skillet
* Box grater
* Ice cream scoop
Directions:
1.) Combine yam, apple, and onion in a large mixing bowl.
2.) Add sour cream and eggs; season to taste with salt and white pepper.
3.) Stir ingredients to combine.
4.) Slowly fold in flour, then add in almonds.
5.) Mix well.
6.) Form patties: scoop mixture with ice cream scoop, press firmly with hands.
7.) Set patties aside.
8.) Heat oil on medium-high 1-2 min. (do not let oil reach smoking point)
9.) Reduce heat to medium.
10.) Add yam patties to pan.
11.) Cook, 7-8 min until edges begin to brown.
12.) Gently turn patties over and cook 5-6 min until browned and tender.
13.) Place on a double layer of paper towels to drain.
14.) Repeat with remaining yam patties, heating additional oil if needed.
15.) Serve warm with sour cream as garnish.
(These can be made ahead of time and reheated in a 350° oven for 20 min)
Thought of the Day:
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
-John Fitzgerald Kennedy
Have a great day and remember: Go Ahead & Indulge!
8.31.2010
Tasty Tuesday!
“All happiness depends on a leisurely breakfast.”
-John Gunther
Hello! I am sitting here, eating my breakfast while I type this up and I am wondering.. Now, why didn't I make that for myself this morning? I usually eat oatmeal or frosted mini wheats for breakfast, same old thing, day in and day out!! It may sound boring, but both are very tasty, give me energy and are easy!! The following recipe I am sharing today is great for a Sunday brunch or whenever the mood strikes! They can be made ahead of time and stored in the refrigerator until you are ready to heat them! Enjoy!
Oat Pudding
Servings: 4
Ingredients:
* 1-1/2 cups old fashioned oats, prepare per pkg directions, keep warm
* 4 tsp almonds, finely chopped
* 2 cups cooked oatmeal (from above)
* 1/4 cup fresh blueberries
* 1 cup fresh strawberries, sliced
* 4 Tbsp strawberry preserves (or your favorite)
* 1/2 cup organic vanilla yogurt
* 4 fresh mint leaves
Equipment Needed:
* 4 microwave save ramekins (3/4 cup size min)
* Cooking spray
* 4 serving plates (when ready to serve)
Directions:
1.) Toast almonds lightly in pan over medium heat, set aside.
2.) Spray the inside of four ramekins with cooking spray.
3.) Spread 3 Tbsp cooked oatmeal evenly on bottom of each ramekin.
4.) Top oatmeal with 2 Tbsp blueberries and 2 tsp almonds.
5.) Spread 2 more Tbsp oatmeal on top of blueberries using the back of spoon.
(spray back of spoon with cooking spray to make it easier).
6.) Lightly press 1/4 cup of strawberries into top of oatmeal layer.
7.) Spread 2 more Tbsp of oatmeal evenly over strawberries.
8.) Your ramekins should be filled even with top edge.
9.) Chill at least 2 hours or overnight until ready to eat.
10.) Once chilled, run a sharp knife along inside edge of ramekin to loosen pudding from sides.
11.) Heat pudding in ramekins in microwave on high 1 to 1-1/2 min.
12.) Spread a serving plate with 1 Tbsp strawberry preserves.
13.) Unmold pudding onto fruit spread by turning over & tapping bottom of ramekin.
14.) Top pudding with 2 Tbsp of yogurt.
15.) Garnish with sliced strawberry and mint leaf.
“So munch on, crunch on, take your nuncheon, / Breakfast, supper, dinner, luncheon!”
-Robert Browning
Have a great day and remember: Go Ahead & Indulge!
-John Gunther
Hello! I am sitting here, eating my breakfast while I type this up and I am wondering.. Now, why didn't I make that for myself this morning? I usually eat oatmeal or frosted mini wheats for breakfast, same old thing, day in and day out!! It may sound boring, but both are very tasty, give me energy and are easy!! The following recipe I am sharing today is great for a Sunday brunch or whenever the mood strikes! They can be made ahead of time and stored in the refrigerator until you are ready to heat them! Enjoy!
Oat Pudding
Servings: 4
Ingredients:
* 1-1/2 cups old fashioned oats, prepare per pkg directions, keep warm
* 4 tsp almonds, finely chopped
* 2 cups cooked oatmeal (from above)
* 1/4 cup fresh blueberries
* 1 cup fresh strawberries, sliced
* 4 Tbsp strawberry preserves (or your favorite)
* 1/2 cup organic vanilla yogurt
* 4 fresh mint leaves
Equipment Needed:
* 4 microwave save ramekins (3/4 cup size min)
* Cooking spray
* 4 serving plates (when ready to serve)
Directions:
1.) Toast almonds lightly in pan over medium heat, set aside.
2.) Spray the inside of four ramekins with cooking spray.
3.) Spread 3 Tbsp cooked oatmeal evenly on bottom of each ramekin.
4.) Top oatmeal with 2 Tbsp blueberries and 2 tsp almonds.
5.) Spread 2 more Tbsp oatmeal on top of blueberries using the back of spoon.
(spray back of spoon with cooking spray to make it easier).
6.) Lightly press 1/4 cup of strawberries into top of oatmeal layer.
7.) Spread 2 more Tbsp of oatmeal evenly over strawberries.
8.) Your ramekins should be filled even with top edge.
9.) Chill at least 2 hours or overnight until ready to eat.
10.) Once chilled, run a sharp knife along inside edge of ramekin to loosen pudding from sides.
11.) Heat pudding in ramekins in microwave on high 1 to 1-1/2 min.
12.) Spread a serving plate with 1 Tbsp strawberry preserves.
13.) Unmold pudding onto fruit spread by turning over & tapping bottom of ramekin.
14.) Top pudding with 2 Tbsp of yogurt.
15.) Garnish with sliced strawberry and mint leaf.
“So munch on, crunch on, take your nuncheon, / Breakfast, supper, dinner, luncheon!”
-Robert Browning
Have a great day and remember: Go Ahead & Indulge!
8.17.2010
Tasty Tuesday!
Hello! Have a great day! Today's recipe is sure to please - you can serve it for breakfast, dessert or just eat it as a snack! It is healthy and very tasty! Enjoy!
"How could this not have any fat? It's too good!"
-George, in "The Non-Fat Yogurt"
Fruit & Yogurt Banana Split
Servings: 2
Ingredients:
* 2 bananas, peeled and halved lengthwise
* 1/2 cup non-fat vanilla greek yogurt (halved)
* 2 strawberries, stemmed & sliced
* 1/2 cup blueberries
* 4 Tbsp granola
Equipment Needed:
1.) 2 serving dishes
Directions:
1.) Place 2 banana halves in each serving dish.
2.) Top bananas with 1/4 cup of yogurt at each end of dish.
3.) Place strawberry slices in center over the yogurt.
4.) Top with 1/4 cup of blueberries and 2 Tbsp granola.
5.) Serve immediately.
Have a great day and remember: Go Ahead & Indulge!
"How could this not have any fat? It's too good!"
-George, in "The Non-Fat Yogurt"
Fruit & Yogurt Banana SplitServings: 2
Ingredients:
* 2 bananas, peeled and halved lengthwise
* 1/2 cup non-fat vanilla greek yogurt (halved)
* 2 strawberries, stemmed & sliced
* 1/2 cup blueberries
* 4 Tbsp granola
Equipment Needed:
1.) 2 serving dishes
Directions:
1.) Place 2 banana halves in each serving dish.
2.) Top bananas with 1/4 cup of yogurt at each end of dish.
3.) Place strawberry slices in center over the yogurt.
4.) Top with 1/4 cup of blueberries and 2 Tbsp granola.
5.) Serve immediately.
Have a great day and remember: Go Ahead & Indulge!
8.10.2010
Tasty Tuesday!
“Why not upset the apple cart? If you don't, the apples will rot anyway.”
-Frank A. Clark
Hello! I hope you are doing well. I had a late night last night, so am very slow this morning! I have only had 1 cup of coffee so far!! My boys are clean and fed, so I guess that is a start! I have a wonderful little dessert to share with you today - it is so yummy! Make sure to use day old bread - it soaks up the liquid much better!
Enjoy!
“So we grew together, Like to a double cherry, seeming parted, But yet an union in partition.”
-William Shakespeare
Apple-Cherry Bread Pudding
Serves: 10
Ingredients:
* 4 Tbsp butter, melted, divided
* 1 10 oz baguette, cut into 1/2" cubes (day old)
* 2 unpeeled Granny Smith apples, coarsely grated
* 1 cup dried cherries
* 1 Tbsp orange zest
* 3 cups half and half
* 7 large eggs
* 1 cup sugar
* 1 Tbsp vanilla extract
* 1 Tbsp almond extract
* 1 tsp ground nutmeg
* 1/2 tsp ground cinnamon
* confectionery sugar
Directions:
1.) Preheat oven to 350 degrees
2.) Coat bottom and sides of large roasting pan with 1 Tbsp butter.
3.) Place baguette, cherries, apples, & orange zest in pan.
4.) Mix ingredients thoroughly.
5.) In a large bowl, whisk together 1/2 &1 /2, eggs, sugar, vanilla, nutmeg, cinnamon, & remaining 3 Tbsp butter.
6.) Pour over baguette mixture, stirring to mix thoroughly.
7.) Let rest 10 min.
8.) Bake, uncovered for 45 min, until knife inserted in center comes out clean.
9.) Let rest 15-20 min before serving.
10.) Scoop into plates and sprinkle with confectionery sugar.
“Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious.”
-Author Unknown
Why were the teacher's eyes crossed?
....She couldn't control her pupils.
Have a great day and remember: Go Ahead & Indulge!
-Frank A. Clark
Hello! I hope you are doing well. I had a late night last night, so am very slow this morning! I have only had 1 cup of coffee so far!! My boys are clean and fed, so I guess that is a start! I have a wonderful little dessert to share with you today - it is so yummy! Make sure to use day old bread - it soaks up the liquid much better!
Enjoy!
“So we grew together, Like to a double cherry, seeming parted, But yet an union in partition.”
-William Shakespeare
Apple-Cherry Bread Pudding
Serves: 10
Ingredients:
* 4 Tbsp butter, melted, divided
* 1 10 oz baguette, cut into 1/2" cubes (day old)
* 2 unpeeled Granny Smith apples, coarsely grated
* 1 cup dried cherries
* 1 Tbsp orange zest
* 3 cups half and half
* 7 large eggs
* 1 cup sugar
* 1 Tbsp vanilla extract
* 1 Tbsp almond extract
* 1 tsp ground nutmeg
* 1/2 tsp ground cinnamon
* confectionery sugar
Directions:
1.) Preheat oven to 350 degrees
2.) Coat bottom and sides of large roasting pan with 1 Tbsp butter.
3.) Place baguette, cherries, apples, & orange zest in pan.
4.) Mix ingredients thoroughly.
5.) In a large bowl, whisk together 1/2 &1 /2, eggs, sugar, vanilla, nutmeg, cinnamon, & remaining 3 Tbsp butter.
6.) Pour over baguette mixture, stirring to mix thoroughly.
7.) Let rest 10 min.
8.) Bake, uncovered for 45 min, until knife inserted in center comes out clean.
9.) Let rest 15-20 min before serving.
10.) Scoop into plates and sprinkle with confectionery sugar.
“Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious.”
-Author Unknown
Why were the teacher's eyes crossed?
....She couldn't control her pupils.
Have a great day and remember: Go Ahead & Indulge!
7.27.2010
Tasty Tuesday!
“Friends are the Bacon Bits in the Salad Bowl of Life.”
-Unknown
HELLO! I do not know about you, but we are big salad eaters in my home! The recipe I am sharing with you today is a favorite. Sometimes I add some shrimp to it and you have an entire meal! Enjoy!
“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.”
-Oscar Wilde
Warm Spinach & Portobella Mushroom Salad
Serves 4
Ingredients:
* 1 pkg (6 oz) portobella mushrooms, diced
* Salt and pepper to taste
* 1 Tbsp parsley
* 1 tsp thyme
* 3 Tbsp extra virgin olive oil Oil
* 1 pkg (6 oz) fresh baby spinach (clean & dry)
* 1 Tbsp balsamic vinegar
* Italian Bread
Directions:
1.) Preheat oven to 450 degrees.
2.) Season mushrooms to taste with salt and pepper.
3.) Toss mushrooms with 2 Tbsp. olive oil, parsley & thyme.
4.) Arrange in single layer on baking sheet.
5.) Roast 10-12 min, until tender. Set aside.
6.) Place spinach in large bowl.
7.) Add mushrooms; season to taste with salt and pepper.
8.) Toss with oil and balsamic vinegar.
9.) Serve warm with Italian bread.
Where do fortune tellers dance?
...At the crystal ball.
Have a great day and remember: Go Ahead & Indulge!
-Unknown
HELLO! I do not know about you, but we are big salad eaters in my home! The recipe I am sharing with you today is a favorite. Sometimes I add some shrimp to it and you have an entire meal! Enjoy!
“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.”
-Oscar Wilde
Warm Spinach & Portobella Mushroom Salad
Serves 4
Ingredients:
* 1 pkg (6 oz) portobella mushrooms, diced
* Salt and pepper to taste
* 1 Tbsp parsley
* 1 tsp thyme
* 3 Tbsp extra virgin olive oil Oil
* 1 pkg (6 oz) fresh baby spinach (clean & dry)
* 1 Tbsp balsamic vinegar
* Italian Bread
Directions:
1.) Preheat oven to 450 degrees.
2.) Season mushrooms to taste with salt and pepper.
3.) Toss mushrooms with 2 Tbsp. olive oil, parsley & thyme.
4.) Arrange in single layer on baking sheet.
5.) Roast 10-12 min, until tender. Set aside.
6.) Place spinach in large bowl.
7.) Add mushrooms; season to taste with salt and pepper.
8.) Toss with oil and balsamic vinegar.
9.) Serve warm with Italian bread.
Where do fortune tellers dance?
...At the crystal ball.
Have a great day and remember: Go Ahead & Indulge!
6.29.2010
Tasty Tuesday!
"I want to have a good body, but not as much as I want dessert."
-Jason Love
Hello! I REALLY LOVE coffee cake! This recipe that I am sharing with you is an absolute favorite! The steps look long and maybe even daunting - no worries! It is very easy once you have all the ingredients. I broke the steps down (therefore there are more of them) to make it easier to understand the recipe. Enjoy!
"Seize the moment! Remember all the women on the Titanic who waved off dessert."
-Erma Bombeck
Brown Sugar & Macadamia Nut Coffee Cake
Ingredients:
Topping:
* 2/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 6 Tbs. cold unsalted butter, cut into small pieces
Cake:
* 1 cup unsalted macadamia nuts
* 1 cup all-purpose flour
* 1/2 cup cake flour
* 1/2 cup granulated sugar
* 1/2 cup firmly packed light brown sugar
* 1 1/2 tsp. baking powder
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1 cup sour cream
* 2 eggs
* 1/2 cup canola oil
* 1 1/2 tsp. vanilla extract
Directions:
1.) Preheat oven to 350°F.
2.) Grease a 9-inch round springform pan.
3.) Line the bottom of your pan with parchment paper and grease the paper.
To make the topping:
1.) In a small bowl, stir together the flour, sugar, cinnamon and ginger.
2.) Add the butter and using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form.
3.) Set aside.
To make the cake:
1.) Coarsely chop the macadamia nuts and set aside.
2.) In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt.
3.) In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended.
4.) Stir the sour cream mixture into the flour mixture.
5.) Using an electric mixer on medium speed beat until smooth and creamy, about 1 minute.
6.) Spoon half of the batter into the prepared pan and spread evenly.
7.) Sprinkle evenly with half of the topping.
8.) Cover evenly with the remaining batter.
9.) Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
10.) Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
11.) Transfer the pan to a wire rack and cool for 20 minutes.
12.) Remove the sides of the springform pan.
13.) Serve the cake warm or at room temperature.
"Fudge is a noun, a verb, an interjection, and delicious!"
-Jessi Lane Adams
Silly Joke of the Day:
What do you do when your chair breaks?
....Call a chairman.
Have a great day and remember: Go Ahead & Indulge!
-Jason Love
Hello! I REALLY LOVE coffee cake! This recipe that I am sharing with you is an absolute favorite! The steps look long and maybe even daunting - no worries! It is very easy once you have all the ingredients. I broke the steps down (therefore there are more of them) to make it easier to understand the recipe. Enjoy!
"Seize the moment! Remember all the women on the Titanic who waved off dessert."
-Erma Bombeck
Brown Sugar & Macadamia Nut Coffee Cake
Ingredients:
Topping:
* 2/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1 tsp. ground cinnamon
* 1/2 tsp. ground ginger
* 6 Tbs. cold unsalted butter, cut into small pieces
Cake:
* 1 cup unsalted macadamia nuts
* 1 cup all-purpose flour
* 1/2 cup cake flour
* 1/2 cup granulated sugar
* 1/2 cup firmly packed light brown sugar
* 1 1/2 tsp. baking powder
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1 cup sour cream
* 2 eggs
* 1/2 cup canola oil
* 1 1/2 tsp. vanilla extract
Directions:
1.) Preheat oven to 350°F.
2.) Grease a 9-inch round springform pan.
3.) Line the bottom of your pan with parchment paper and grease the paper.
To make the topping:
1.) In a small bowl, stir together the flour, sugar, cinnamon and ginger.
2.) Add the butter and using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form.
3.) Set aside.
To make the cake:
1.) Coarsely chop the macadamia nuts and set aside.
2.) In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt.
3.) In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended.
4.) Stir the sour cream mixture into the flour mixture.
5.) Using an electric mixer on medium speed beat until smooth and creamy, about 1 minute.
6.) Spoon half of the batter into the prepared pan and spread evenly.
7.) Sprinkle evenly with half of the topping.
8.) Cover evenly with the remaining batter.
9.) Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
10.) Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
11.) Transfer the pan to a wire rack and cool for 20 minutes.
12.) Remove the sides of the springform pan.
13.) Serve the cake warm or at room temperature.
"Fudge is a noun, a verb, an interjection, and delicious!"
-Jessi Lane Adams
Silly Joke of the Day:
What do you do when your chair breaks?
....Call a chairman.
Have a great day and remember: Go Ahead & Indulge!
6.08.2010
Tasty Tuesday!
"I don't drown my sorrows; I suffocate them with chocolate chip cookies."
-Author Unknown
Hello! I hope you enjoy some of these tasty finds that I have found! Any of them will make a great Father's Day gift!! Enjoy!
Ultimate S'mores from Dean and Deluca
"Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done."
-Author Unknown
Reuben Sandwich Kits from Zingerman's
"My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate. That's my philosophy."
-Thornton Wilder
Coconut Lemon Layer Cake from Williams-Sonoma
Silly Joke of the Day:
Two peanuts were walking down a spooky road at night... One was assaulted!
Have a great day and remember: Go Ahead & Indulge!
-Author Unknown
Hello! I hope you enjoy some of these tasty finds that I have found! Any of them will make a great Father's Day gift!! Enjoy!
Ultimate S'mores from Dean and Deluca
"Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done."
-Author Unknown
Reuben Sandwich Kits from Zingerman's
"My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate. That's my philosophy."
-Thornton Wilder
Coconut Lemon Layer Cake from Williams-Sonoma
Silly Joke of the Day:
Two peanuts were walking down a spooky road at night... One was assaulted!
Have a great day and remember: Go Ahead & Indulge!
5.18.2010
Tasty Tuesday!
“Everyone who enjoys thinks that the principal thing to the tree is the fruit, but in point of fact the principal thing to it is the seed. Herein lies the difference between them that create and them that enjoy.”
-Friedrich Nietzsche
Hello! I hope you are having a wonderful day. The following recipe is a delight, especially if you like bourbon! It is not hard to make, but it does require some preparation a day or two prior to serving.
I like to use fresh berries, but if you are in a pinch frozen berries can be used also. Mint is a pretty garnish, but definitely not necessary! Enjoy!
“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.”
-Wendell Berry
Berries with Bourbon & Ice Cream
Servings: 6
Ingredients:
* 3- 6 oz pkgs. raspberries
* 8 oz strawberries, stemmed and halved
* 1 pint blueberries
* 1 pint blackberries
* 1/2 cup plus 2 Tbsp granulated sugar, divided
* 3/4 cup bourbon
* 1/2 tsp vanilla extract
* 1 cup heavy cream
* 1 pint french vanilla ice cream
Directions:
Day or 2 before serving:
1.) Combine berries, 1/2 cup sugar, and bourbon in bowl.
2.) Stir and mix well.
3.) Cover and refrigerate 24-72 hours.
Day you're serving:
1.) Combine 2 Tbsp sugar, vanilla extract, and heavy cream in bowl.
2.) Whisk until soft peaks form, 3-4 min to make fresh whipped cream.
3.) Place 1 scoop of ice cream into 6 individual bowls.
4.) Top with berries and whipped cream.
5.) Serve immediately.
“What will come from the briar but the berry.”
-Irish Proverb
Silly Joke of the Day:
What do you call a raspberry blowing a raspberry?
.............Berry rude!
Have a great day and remember: Go Ahead & Indulge!
-Friedrich Nietzsche
Hello! I hope you are having a wonderful day. The following recipe is a delight, especially if you like bourbon! It is not hard to make, but it does require some preparation a day or two prior to serving.
I like to use fresh berries, but if you are in a pinch frozen berries can be used also. Mint is a pretty garnish, but definitely not necessary! Enjoy!
“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.”
-Wendell Berry
Berries with Bourbon & Ice Cream
Servings: 6
Ingredients:
* 3- 6 oz pkgs. raspberries
* 8 oz strawberries, stemmed and halved
* 1 pint blueberries
* 1 pint blackberries
* 1/2 cup plus 2 Tbsp granulated sugar, divided
* 3/4 cup bourbon
* 1/2 tsp vanilla extract
* 1 cup heavy cream
* 1 pint french vanilla ice cream
Directions:
Day or 2 before serving:
1.) Combine berries, 1/2 cup sugar, and bourbon in bowl.
2.) Stir and mix well.
3.) Cover and refrigerate 24-72 hours.
Day you're serving:
1.) Combine 2 Tbsp sugar, vanilla extract, and heavy cream in bowl.
2.) Whisk until soft peaks form, 3-4 min to make fresh whipped cream.
3.) Place 1 scoop of ice cream into 6 individual bowls.
4.) Top with berries and whipped cream.
5.) Serve immediately.
“What will come from the briar but the berry.”
-Irish Proverb
Silly Joke of the Day:
What do you call a raspberry blowing a raspberry?
.............Berry rude!
Have a great day and remember: Go Ahead & Indulge!
5.11.2010
Tasty Tuesday!
Hello! Today's recipe is VERY easy to make and only requires four ingredients - talk about simple!!! If you have never had Spaghetti Squash, you are in for a treat. It is tasty, good for you and a cinch to prepare! I love to make it and top it with tomato sauce - even my kids love it! Enjoy!
Don't know what a Spaghetti Squash is? Well here is a picture to familiarize yourself with!
(stock image from pictopia)
Spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
-Wikipedia
Seasoned Spaghetti Squash
Serves: 4
Ingredients:
* 1 Spaghetti squash, halved stem to blossom end, seeded
* 1 Cup grated Parmigiano-Reggiano cheese
* 1/4 Cup chopped fresh parsley
* Fresh cracked black pepper to taste
Directions:
1.) Place one squash half, skin side up, on microwave-safe dish; cover with plastic wrap.
2.) Microwave on high 10-12 min, until tender.
3.) Repeat with second half.
4.) Let rest, covered, 10-12 min, until cool enough to handle.
5.) Carefully remove plastic wrap to avoid steam.
6.) Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands.
7.) Scoop strands into serving bowl.
8.) Toss with cheese and parsley; season to taste with pepper.
* Option: Top with tomato sauce and serve instead of pasta.
Silly Joke of the Day:
Why couldn't the sesame seed leave the casino?
............Because he was on a roll.
Have a great day and remember: Go Ahead & Indulge!
Don't know what a Spaghetti Squash is? Well here is a picture to familiarize yourself with!
(stock image from pictopia)
Spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
-Wikipedia
Seasoned Spaghetti Squash
Serves: 4
Ingredients:
* 1 Spaghetti squash, halved stem to blossom end, seeded
* 1 Cup grated Parmigiano-Reggiano cheese
* 1/4 Cup chopped fresh parsley
* Fresh cracked black pepper to taste
Directions:
1.) Place one squash half, skin side up, on microwave-safe dish; cover with plastic wrap.
2.) Microwave on high 10-12 min, until tender.
3.) Repeat with second half.
4.) Let rest, covered, 10-12 min, until cool enough to handle.
5.) Carefully remove plastic wrap to avoid steam.
6.) Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands.
7.) Scoop strands into serving bowl.
8.) Toss with cheese and parsley; season to taste with pepper.
* Option: Top with tomato sauce and serve instead of pasta.
Silly Joke of the Day:
Why couldn't the sesame seed leave the casino?
............Because he was on a roll.
Have a great day and remember: Go Ahead & Indulge!
4.27.2010
Tasty Tuesday!
“Hope is a good breakfast but a bad supper.”
-Francis Bacon
Hello! Today I have a wonderful breakfast/brunch recipe for you! However, if you like us you may even make it for dinner at times! (brinner!) This recipe is easy to make and only requires one pan! Enjoy!
“Marriages are all happy, its having breakfast together that causes all the trouble.”
-Irish Proverb
Sweet Potato & Apple Hash
Servings: 4
Ingredients:
* 2 Tbsp extra virgin olive oil
* 2 medium (about 1 1/2 lbs) sweet potatoes, peeled, diced small
* Salt and pepper to taste
* 2 Tbsp sweet onions, minced
* 4 medium (about 2 lbs) firm apples, peeled, diced small
* 1 tsp chopped fresh thyme
* 4 large eggs
1.) Heat olive oil on high, in large saute pan until oil begins to faintly smoke.
2.) Add sweet potatoes in single layer and cook, turning occasionally, 3-4 min.
3.) Season to taste with salt and pepper.
4.) Stir in onions and cook for 1 minute.
5.) Add apples to the pan and cook, turning occasionally, 3-4 min.
6.) Season with thyme and cook 1 min.
7.) Remove from pan and set aside.
8.) Cook your eggs in same pan, until yolks are desired consistency.
9.) Portion potato/apple mixture onto plates and top with an egg.
10.) Serve with fresh fruit and/or toast.
“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked”
-Bernard Meltzer
Silly Joke of the Day:
What lies at the bottom of the ocean and twitches?
....A nervous wreck!
Have a great day and remember: Go Ahead & Indulge!
-Francis Bacon
Hello! Today I have a wonderful breakfast/brunch recipe for you! However, if you like us you may even make it for dinner at times! (brinner!) This recipe is easy to make and only requires one pan! Enjoy!
“Marriages are all happy, its having breakfast together that causes all the trouble.”
-Irish Proverb
Sweet Potato & Apple Hash
Servings: 4
Ingredients:
* 2 Tbsp extra virgin olive oil
* 2 medium (about 1 1/2 lbs) sweet potatoes, peeled, diced small
* Salt and pepper to taste
* 2 Tbsp sweet onions, minced
* 4 medium (about 2 lbs) firm apples, peeled, diced small
* 1 tsp chopped fresh thyme
* 4 large eggs
1.) Heat olive oil on high, in large saute pan until oil begins to faintly smoke.
2.) Add sweet potatoes in single layer and cook, turning occasionally, 3-4 min.
3.) Season to taste with salt and pepper.
4.) Stir in onions and cook for 1 minute.
5.) Add apples to the pan and cook, turning occasionally, 3-4 min.
6.) Season with thyme and cook 1 min.
7.) Remove from pan and set aside.
8.) Cook your eggs in same pan, until yolks are desired consistency.
9.) Portion potato/apple mixture onto plates and top with an egg.
10.) Serve with fresh fruit and/or toast.
“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked”
-Bernard Meltzer
Silly Joke of the Day:
What lies at the bottom of the ocean and twitches?
....A nervous wreck!
Have a great day and remember: Go Ahead & Indulge!
4.13.2010
Tasty Tuesday!
"A light wind swept over the corn, and all nature laughed in the sunshine."
-Anne Bronte
Hello! Today I have a different, but very tasty dessert recipe to share with you! It is easy to make and uses very few ingredients. The cornbread pudding can be made ahead of time and you can make the pineapple just before serving. Enjoy!
"Up from the meadows rich with corn, Clear in the cool September morn."
-John Greenleaf Whittier
Cornbread Pudding w/ Caramelized Cinnamon Pineapple & Ice Cream
Cornbread Pudding:
Ingredients:
* 1 Box of Jiffy© Corn Bread mix prepared as directed, cooled and cubed
* 2 Cups half and half
* 3 Large Eggs
* 3/4 cup sugar
* 1 1/2 tsp pure vanilla extract
* French Vanilla Ice cream
* Cinnamon
Equipment needed: 2 qt baking dish
1.) Preheat oven to 275 degrees.
2.) Layer cornbread cubes on bottom of baking dish and set aside.
3.) Add half and half, eggs, sugar, and vanilla to large bowl.
4.) Whisk together to blend completely.
5.) Pour mixture over cornbread.
6.) Bake for 1 1/2 hours, until sides puff and center jiggles slightly when shaken.
7.) Let cool about 30 min, until set but still warm.
8.) While cooling make the pineapple.
Cinnamon Pineapple:
Ingredients
* 1 Can of pineapple rings, cut in half
* 1 tsp ground cinnamon
Directions:
1.) Preheat oven to broil with the rack 6" from heat source.
2.) Arrange pineapple on baking sheet.
3.) Sprinkle both sides of the pineapple with cinnamon.
4.) Broil 7-10 min, watching carefully, until fruit is caramelized and light brown.
5.) Set aside until ready to plate.
On individual serving plates, arrange two pieces of the cinnamon pineapple, cornbread pudding and a scoop of ice cream. Garnish with cinnamon and serve.
“I had always thought that once you grew up you could do anything you wanted -- stay up all night or eat ice-cream straight out of the container.”
-Bill Bryson
Bad Joke of the day:
What was the snack bar next door to an atom smasher called?
...The Fission Chip!
Have a great day and remember: Go Ahead & Indulge!
-Anne Bronte
Hello! Today I have a different, but very tasty dessert recipe to share with you! It is easy to make and uses very few ingredients. The cornbread pudding can be made ahead of time and you can make the pineapple just before serving. Enjoy!
"Up from the meadows rich with corn, Clear in the cool September morn."
-John Greenleaf Whittier
Cornbread Pudding w/ Caramelized Cinnamon Pineapple & Ice Cream
Cornbread Pudding:
Ingredients:
* 1 Box of Jiffy© Corn Bread mix prepared as directed, cooled and cubed
* 2 Cups half and half
* 3 Large Eggs
* 3/4 cup sugar
* 1 1/2 tsp pure vanilla extract
* French Vanilla Ice cream
* Cinnamon
Equipment needed: 2 qt baking dish
1.) Preheat oven to 275 degrees.
2.) Layer cornbread cubes on bottom of baking dish and set aside.
3.) Add half and half, eggs, sugar, and vanilla to large bowl.
4.) Whisk together to blend completely.
5.) Pour mixture over cornbread.
6.) Bake for 1 1/2 hours, until sides puff and center jiggles slightly when shaken.
7.) Let cool about 30 min, until set but still warm.
8.) While cooling make the pineapple.
Cinnamon Pineapple:
Ingredients
* 1 Can of pineapple rings, cut in half
* 1 tsp ground cinnamon
Directions:
1.) Preheat oven to broil with the rack 6" from heat source.
2.) Arrange pineapple on baking sheet.
3.) Sprinkle both sides of the pineapple with cinnamon.
4.) Broil 7-10 min, watching carefully, until fruit is caramelized and light brown.
5.) Set aside until ready to plate.
On individual serving plates, arrange two pieces of the cinnamon pineapple, cornbread pudding and a scoop of ice cream. Garnish with cinnamon and serve.
“I had always thought that once you grew up you could do anything you wanted -- stay up all night or eat ice-cream straight out of the container.”
-Bill Bryson
Bad Joke of the day:
What was the snack bar next door to an atom smasher called?
...The Fission Chip!
Have a great day and remember: Go Ahead & Indulge!
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