Tuesday, November 29, 2011
1½ cups graham cracker crumbs, rolled fine
3-6 Tbsp butter, melted
3 packages (8 oz each) cream cheese, at room temperature
1 cup sugar
¾ tsp vanilla
1 1/3 cup pumpkin
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp salt
1 pint sour cream
3 Tbsp sugar
½ tsp vanilla
Mix graham cracker crumbs and butter. Press firmly onto bottom and sides of 10-inch springform pan. Leave in fridge to chill while you do the rest of the prep.
Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla.
In separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes.
Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Refrigerate until ready to serve.
Saturday, August 20, 2011
A double does of tomatoes lets you enjoy not only the sweet summery flavor of fresh tomatoes but the deeper, richer tones supplied by the sun-dried variety.
½ lb small red and yellow cherry tomatoes, halved
2 TBSP chopped drained sun-dried tomatoes
2 tsp. capers, rained
½ tsp finely chopped garlic
1 TBSP sherry vinegar
2 tsp lightly chopped fresh thyme
3 TBSP plus 2 tsp. extra-virgin olive oil
kosher salt and freshly ground black pepper
2 large boneless, skinless chicken breast, tenders removed and reserved for another sue. Breast butterflied.
In a small bowl, combine the cheery tomatoes, sun-dried tomatoes, capers, garlic, vinegar, 1 tsp of chopped thyme, 3 TBSP olive oil, ¼ tsp kosher salt and few grinds of pepper. Set aside, stirring occasionally to let the flavors combine.
Heat a gas grill to high. Put the chicken in a shallow nonreactive pan or plate. Rub it over with kosher salt, a few grinds of pepper, and the remaining 1 tsp thyme. Drizzle ½ tsp olive oil over each side of each piece of chicken and rub all over.
Lay the butterflied breast on the hot grill grates and cook, covered, until they have grill marks, 1 ½ minutes. With tongs, rotate the breast 90 degrees and continue grilling until grill marks form, another 1 ½ minutes. Flip the breast and cook the second side in the same way but for a little less time, grilling for 1 minute in one direction and 1 minute in another, until cooked through.
Transfer the breast immediately to two warm serving plates. Sitr the tomato miture and spoon equal amounts over each piece of chicken. Garnish with a sprig of thyme, if you like.
NOTES: I doubled but could have tripled the sun dried tomatoes. It adds a lot of taste to the dish. I am not a caper fan, so I reduced the capers to half; however, next time I will leave them out of the dish. It is up to you on how you want to make it. It is also great with couscous.
Friday, August 19, 2011
Monday, July 18, 2011
Saturday, July 16, 2011
- Freeze in ice cube trays for later use. Then remove and put in plastic baggie. Omit the garlic and cheese. Add right before serving.
- On fresh, warm pasta
- On a sandwich with fresh cut tomatoes and mozzarella (my sister and I's favorite sandwich in the summer. It is even good on a panini sandwich- slightly toasted)
- Pizza (recipe written below)
- On top of steak
- Soup (think summer tomato soup)
- Grilled Vegetables
- On chicken or white fish-- use as a marinated
- In lasagna instead of tomato sauce (or as one of the layers)
Friday, July 8, 2011
http://memoriediangelina.blogspot.com/2011/07/pesto-alla-trapanese.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FQaRz+%28Memorie+di+Angelina%29So I love this meal. It came to me via Memorie di Angelina (a great food blog in itself). I made this recipe that night and love, love, love. I actually have referred it to several friends. It is a great tasting summer dish with a great palate for the mouth. The tomatoes make the dish, so select wisely. I cannot wait for my tomatoes are ready to be picked (the first four came off the plant on Wednesday-- more to be selected tonight) to make this fabulous light summer dish. Try and enjoy.
Tuesday, May 31, 2011
Saturday, April 30, 2011
Saturday, April 9, 2011
Miniature Orange Scented Chocolate Chip Scones
recipe adapted from Teresa Miller
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
3 tablespoons orange zest
1/2 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 1/4 cups whipping cream (heavy cream)
Preheat oven to 400 degrees Fahrenheit. Mix flour, sugar, baking powder, orange zest, salt, and chocolate chips (by hand). Pour in whipping cream. Mix or knead by hand, just until combined (about 45 second). Mix will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately four inches. Note: Score each round first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.
1 cup powdered sugar
2-3 tablespoons orange juice
Mix together until a thin icing consistency to pour over warm scones.
Tuesday, March 15, 2011
1. Preheat oven to 375”
2. In a small bowl, mix together the wheat germ, honey, mustard, apricot nectar or jam, and soy sauce until well blended.
3. Arrange the chicken pieces, bone side down, on a baking sheet. Spread the wheat germ mixture evenly over the chicken breast. Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.
4. To serve, divide the rice among individual plates. Top each with a chicken breast.
Apricot Wild Rice
1 oz dried shiitake mushrooms, stemmed
1 ½ cups warm water
2 cups wild rice, rinsed in a fine mesh sieve under cold running water
½ cup coarsely chopped dried apricots
In a small bowl, soak the mushrooms in the warm water until barely softened, about 20 minutes. Remove the mushrooms, reserving the liquid, Coarsely chopped mushrooms. Strain the mushroom-soaking liquids through a fine mesh sieve into a measuring cup. Add enough water to equal 5 cups liquid. Pour the liquid into a large saucepan and bring to a boil. Add the wild rice, mushrooms, apricots and shallots. Return to a boil, cover, and reduce heat to low. Cook until the rice is tender and all the liquid has been absorbed, 45 minutes to 1 hour.
I don't do mushrooms, but instead I would use chicken stock or broth to enhance the flavor of the wild rice.
Doesn't it sound good. I will let you know. I am also thinking of serving it with saute spinach or asparagus. I am trying to think of another vegetable that could go with it too. Any suggestions?
Friday, February 18, 2011
2 cans of crescent rolls
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
1 stick of butter
1/2 cup sugar
1 1/2 tsp. cinnamon
Preheat the oven to 350 degrees. Spray a 13X9 inch pan.
Spread 1 can of crescent rolls on the bottom of the pan.
Mix cream cheese, sugar and vanilla extract together and spread on top of dough. Cover with other can of crescent rolls. Pour melted butter over the top. Sprinkle Cinnamon and sugar over top.
Bake for 30-35 minutes-- crust should be golden brown. Let sit for 5-10 minutes but serve warm.
Notes: I saw crescent rolls in a solid roll instead of individual crescent cut outs the other day. I did not try it because it was more expensive, but I think if I were to make it again for myself, I would use it. It saves some time in rolling out and looks prettier. I also do not use low fat in this recipe. That means no low fat cream cheese (it does not melt easily and does not taste the same) nor do I use low fat crescent rolls. I do go with the regular recipe ingredients and minimize my portions. One piece of dessert won't kill you and it is all you really need. But this is a good, quick dessert. You can make it ahead of time and just cook before your guest arrive.
Tuesday, January 4, 2011
So one of my favorite activities is to make my own extracts. Partially because it is super easy and partially because it is so much tastier than the store stuff-- and half the cost. It is also a great gift. So here are the simple recipes I have found over time.... (and if you want an exact recipe or all on a PDF file, just send me a note.)
Vodka or Bourbon
Vanilla Beans (of any kind)
Fill a sealable container with the liquid of your choice (I prefer Vodka because it has no smell or taste and the true taste of the vanilla bean can be tasted). Once filled, slice a vanilla bean length wise with about pinkie size remaining together and place in the container. (I tend to make mine in the largest vodka bottle I fine with about 15-20 beans). Then let sit for about 2 months, shaking occasionally (about once a week). In two months you have vanilla extract. You make remove your bean or keep it in the extract. If you leave it in, the taste will get stronger over time. Or you may use the bean for another batch of extract OR you may take the bean out and use the seeds for vanilla sugar. It is up to you on what you do with it. I usually just make another batch. Your bean can be used up to three batches. Sometimes I leave the bean inside and just empty the extract into another container (a great way of doing it for gifts) and then refill with more liquids.
Fiori di Scilia
dried lemon zest
dried orange zest
Fill your container 1/4 filled with zests-- use about 50-50 for the zest. Then slice your vanilla bean length wise except for pinkie size at the top, separate and place in the jar. Fill jar with liquid. Shake immediately and shake about 2-3 times a week. The zest will fall to the bottom, so you need to shake often for best results. Also for best results, the zest needs to be dried. Fresh zest is not as concentrated. Keep in a cool, dark place for about 2 months and voilà, Fiori di Scilia.
Not sure what to use this wonderful extract in.... Well it can be substituted for Vanilla extract at any time. IT just gives a fresher, fruiter flavor to items. We use ours in cookies, sweet breads, whip cream/icing, desserts- but not chocolate for some reason. It is often a main ingredient in Italian sweets and breads- Pantone for instance. It is used more often in Europe than in the US.
1 Tbsp of blanched, slivered almonds (slightly toasted)
Slightly toast your almonds and then crush, but don't make a paste. They should be the size of large sand. Place in your jar/container and fill with Brandy. Once filled place in a cool, dark storage area for 1-2 months. Shake once a week. Almonds will settle to the bottom so shake well.
Place dried peppermint into the bottom of your container until about 1/4 filled. Then pour in vodka. Once poured, shake well. Shake daily for about 2 weeks. then use cheesecloth or coffee filter and drain liquids- saving it to a different jar. Throw out the used peppermint. Now you have peppermint extract.
If you let the peppermint sit for longer in the extract, the taste will be stronger. But do not keep for longer than 1 month.
Break cinnamon stick in half. Place in about 4 oz. of vodka. Let sit for 2 weeks to 2 months. Remove cinnamon sticks and you have cinnamon extract.
this extract is great of hot chocolate or adding to chocolate cakes, breads, cookies, etc. It will last you a long, long time.
Lemon or Orange Extract
dried lemon zest or orange zest
fill container about 1/4 with zest, then pour in vodka. Keep in a dark, cool place for up to 2 months. Remove zest and you have extract.
Most extracts are to rest for 2 months. You could go longer and you can leave in the items (minus the peppermint) which allow the flavor to continue to strengthen. If you have made the extract in a separate container (like a large Vodka bottle), then you can pour the extract into another bottle and use the items again. This is the best way to give the away as gifts. If you use a lot of extract, make plenty. Refill the current bottle as you go along with Vodka so it is melding with the vanilla. Otherwise plan on 2 months between each one.
Oh and by the way, these are super easy and quick to make- really truly easy. I do have a list of where I purchased my ingredients: zest, vanilla beans, jars, labels, etc if you want them.