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!

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!

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!

Tasty Tuesday

“Food is the most primitive form of comfort.”
-Sheilah Graham

Hello! I know you probably have a chicken pot pie recipe that is much less labor intensive than the one I am sharing today, but let me tell you: IT IS WORTH IT! The creamed chicken and vegetable recipe below it can be made ahead of time and served with biscuits for a meal of its own. Enjoy!

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas


Chicken Pot Pie
Serves 16

Ingredients:

* 2 pkg pre-made pie crusts, divided, brought to room temp
* 7 cups creamed chicken and vegetables (recipe below)
* 2 Tbsp sherry cooking wine
* 1 Tbsp thyme, chopped
* 1 pkg "Simply Potatoes" diced potatoes with onion
* 1/2 tsp cracked black pepper
* 1 large egg, beaten
* 1 Tbsp water

Equipment Needed:

* 2 large pie plates (at least 9 inches)
* Large pot

Directions:

1.) Preheat oven to 450°.
2.) Unroll 2 pie crusts & place 1 crust in each pan.
3.) Press crusts firmly against side and bottom of pans to prevent shrinking.
4.) Trim crust evenly to pan edges.
5.) Prick sides and bottom of crusts with fork.
6.) Bake per pkg directions, 11-13 min.
7.) Set aside.
8.) Heat creamed chicken and vegetables in large pot on medium.
9.) Add sherry, thyme, and potatoes.
10.) Heat thoroughly.
11.) Season with pepper.
12.) Divide hot creamed chicken equally between pie pans.
13.) Unroll remaining crusts & place 1 atop each pie, cover completely.
14.) Seal crusts together by crimping.
15.) Cut a few holes in top crust with knife tip.
16.) Whisk egg and water together in small bowl.
17.) Brush top pie crust with egg mixture.
18.) Reduce oven to 425°.
19.) Transfer pies to oven.
20.) Bake 15-20 min, until top crusts begin to turn golden brown.
21.) Remove from oven & let stand 15 min before serving.


Creamed Chicken & Vegetables
Makes 8 cups

Ingredients:

* 1 stick unsalted butter
* 1 1/2 cups mirepoix, diced carrots, celery & onion
* 1 1/4 cups all purpose flour
* 6 cups chicken stock, warmed
* 1/2 cup heavy cream
* 1 tsp salt
* Cracked black pepper
* 3 cups cooked chicken, shredded
* 2 cups frozen green peas

Directions:

1.) Melt butter in large stockpot on medium.
2.) Add mirepoix.
3.) Increase heat to med-high.
4.) Cook, stirring occasionally, about 10 min, until mirepoix begins to soften.
5.) Add flour, stirring until well-combined.
6.) Reduce heat to medium.
7.) Cook 5 min, stirring often, watching carefully that it doesn't burn.
8.) Slowly add 2 cups stock to mixture; stir 1 min to make a smooth paste.
9.) Continue adding stock, 1 cup at a time.
10.) Whisk continuously until all stock is used and mixture is smooth.
11.) Continue to cook, stirring, until mixture comes to a full boil, about 5-6 min. 12.) Reduce heat to med-low.
13.) Slowly whisk in heavy cream.
14.) Season with salt and pepper.
15.) Add chicken & return to simmer.
16.) Stir in peas 10 min prior to serving.


Have a great day and remember: Go Ahead & Indulge!

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!

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!

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!

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!

Tasty Tuesday: Brine & Roast a Turkey

"He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart."
-J.A. Shedd

Hello! I hope you are well! Can you believe Thanksgiving is NEXT week! I cannot! I was recently asked by a friend how I brine my turkey, so I decided to share that technique here. Brining your bird really does produce a flavorful turkey! ENJOY!



What is brining?

Brining was a traditional method of preserving foods before the days of refrigeration, and it is a technique that has regained popularity. Cooks of all types are discovering that a good brine bath adds flavor and juiciness to pork, chicken, turkey and even shrimp. After the food is brined, it is then roasted or grilled.

A brine bath penetrates into food much more deeply than a marinade. Water from the brine enters each meat cell, making the meat juicier while infusing it with flavor. When cooked, the meat or poultry will not necessarily taste salty; it will just taste juicy and delicious!

How to make a basic brine:

To make a basic brine, mix a 1/4 cup kosher salt for every 4 cups of liquid. (The salt should be kosher salt because it does not contain additives.) You can use water only or mix in other flavorful liquids, such as orange juice, apple cider or wine. Brown sugar, lemon zest, garlic, ginger, sage, rosemary and cinnamon sticks are a few flavoring ingredients that can be used. Heating the liquids helps to dissolve the salt and meld the flavors, but be sure to cool the brine completely before adding meat, poultry or fish.

Submerge the food completely in the brine, using nonreactive containers or sealable plastic bags. Then cover and refrigerate.

Shrimp only require 30 to 45 minutes of brining. Individual cuts of meat, such as pork chops or chicken breasts, take 2 to 4 hours. A pork tenderloin can be brined overnight, while a whole turkey is best after 24 hours of brining.

Always discard brine solutions; do not reuse them!

After the specified time remove your turkey from the brining bag/container, rinse with cold water and pat dry with paper towels. Place the turkey, breast side up, on a flat rack in a large roasting pan. Let stand at room temperature for 1 hour.

For a 16 lb. turkey:

1.) Position a rack in the lower third of an oven and preheat to 425°F.
2.) Roast the turkey for 25 minutes.
3.) Reduce the oven temperature to 325°F and roast for 45 minutes more, then begin basting the turkey every 30 minutes with your choice of basting liquid.
4.) Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F.
5.) Total roasting time will be around 3 to 3 3/4 hours.
6.) Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.


Thought of the Day:

"Nothing is more honorable than a grateful heart."
-Seneca

Have a great day and remember: Go Ahead & Indulge!

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!

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!

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!

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

Silly Joke of the Day:
Why were the teacher's eyes crossed?
....She couldn't control her pupils.

Have a great day and remember: Go Ahead & Indulge!

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.

Silly Joke of the Day:
Where do fortune tellers dance?
...At the crystal ball.

Have a great day and remember: Go Ahead & Indulge!

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!

Tasty Tuesday!

“On the motionless branches of some trees, autumn berries hung like clusters of coral beads, as in those fabled orchards where the fruits were jewels . . .”
-Charles Dickens

Hello! Berry time! There are so many types of berries available from late spring through the fall - who can resist? Even though this recipe calls for blackberries, you can use blueberries, raspberries, or any other berry instead. Be creative! This recipe does have multiple steps, but believe me, the end result is worth it!! Enjoy!


“The crew of the caravel "Nina" also saw signs of land, and a small branch covered with berries. Everyone breathed afresh and rejoiced at these signs.”
-Christopher Columbus



Blackberry and Almond Bars
(adapted from William-Sonoma)

Servings: 20 bars

Ingredients:

Shortbread:

* 12 Tbsp chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup almonds ground toasted
* 1/2 cup granulated sugar
* 1/2 tsp salt

Blackberry Curd:

* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbsp fresh lemon juice
* 4 Tbsp unsalted butter, at room temperature, cut into 1-inch pieces
* Confectioners' sugar for dusting

Directions:

1.) Preheat an oven to 350°F.
2.) Lightly butter a 9 x 13 cake pan.

Shortbread:

1.) Combine the butter, flour, almonds, granulated sugar and salt and mix in a food processor until small lumps form.
2.) Sprinkle the mixture into the prepared pan and press evenly into the bottom.
3.) Bake until the shortbread is golden, about 20 minutes.
4.) Remove from oven and place pan on a wire rack.
5.) Reduce the oven temperature to 325°F.

Blackberry Curd:
(start while crust is baking)

1.) In a food processor or blender, puree the blackberries until smooth.
2.) Strain the puree through a strainer set over a bowl.
3.) Using a large spoon, firmly push on the berries and extract as much juice as possible.
4.) Discard the solids.
5.) You should have about 3/4 cup juice.(measure to make sure)
6.) In a stainless steel (do not use aluminum) saucepan, whisk together the eggs and granulated sugar until blended.
7.) Then whisk in the blackberry juice, salt and lemon juice.
8.) Place the saucepan over medium-low heat. (do not heat the mixture too quickly.) 9.) Cook, stirring constantly with a wooden spoon, until the mixture is warmed through, 1 to 2 minutes.
10.) Begin adding the butter a little at a time, stirring each addition until blended before adding more.
11.) Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more.
12.) Immediately remove the pan from the heat.
13.) Put the curd through a strainer set over a bowl and let stand for 10 minutes.
14.) Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.
15.) Bake until the curd is set, about 30 minutes.
16.) Remove from oven and let cool completely.
17.) Cut into individual bars, cover and refrigerate until ready to serve.
18.) Dust the bars with confectioners' sugar before serving.


“The merry year is born like the bright berry from the naked thorn.”
-Hartley Coleridge


Silly Joke of the Day:

What do you get when 354 blueberries try to go through the door at the same time?
.............A blueberry jam!


Have a great day and remember: Go Ahead & Indulge!

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!

Tasty Tuesday!

"Sex is good, but not as good as fresh, sweet corn."
-Garrison Keillor

Hello! A friend requested a pasta salad recipe and I aim to please! The one I have to share today is very versatile - you can substitute different pasta for the tortellini or mix in different vegetables. The sky is the limit! The directions may look daunting, but don't let the steps fool you. I broke them down so it was easy to follow!

You never know, this may become a family BBQ favorite! Enjoy!

"Do vegetarians eat animal crackers?"
-Author Unknown



Tortellini & Vegetable Salad

Serves: 8

Ingredients:

* 1 1/2 Lbs. cheese Tortellini
* 1 medium red pepper, cored & thinly sliced
* 1 small red onion, peeled, thinly cut (about 3/4 cup)
* 1/2 Lb. asparagus, trimmed, cut in 1 1/2" pieces
* Sea salt and black pepper to taste
* 4 Tbsp extra virgin olive oil, divided
* 1 large zucchini, diced
* 3 Tbsp of pine nuts
* 7 oz. basil pesto sauce (you can by it prepared or make your own)
* 1/2 tsp Tabasco sauce
* 15 basil leaves , finely sliced

Directions:

1.) Preheat oven to 450 degrees.
2.) Cook tortellini until tender and they float to top of the water.
3.) Drain and rinse the tortellini with cold water and set aside.
4.) Place red pepper, onions and asparagus, in a single layer on a baking sheet.
5.) Season the vegetables with salt and pepper and drizzle with half of the olive oil.
6.) Roast vegetables 10-12 min and turn halfway through cooking.
7.) Remove from oven and set aside.
8.) Arrange the zucchini in a single layer on another baking sheet.
9.) Season with salt and pepper and drizzle with the remaining olive oil.
10.) Roast 5-7 min, until tender but not browned.
11.) Remove from oven and add zucchini to pepper mix.
12.) Chill 1 hour.
13.) Toast pine nuts in small pan on medium for 3 minutes.
14.) Stir frequently until they are slightly toasted.
15.) Remove from pan and set aside.
16.) Add tomatoes, pesto, Tabasco sauce, basil, pine nuts, and veggie mix to tortellini in a large bowl and gently mix.
17.) Season to taste with salt and pepper.
18.) Serve chilled.

“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

Silly Joke of the Day:

What is the most dangerous vegetable to have on a boat?
............ A leek!


Have a great day and remember: Go Ahead & Indulge!

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!

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!