Tuesday, October 20, 2009
Wednesday, August 26, 2009
Growing up I was a Girl Scout. I started in the Brownies and moved up the ranks eventually helping my mom out - who was our Troop leader. Now we were not your typical Girl Scouts. We never went camping, we stayed in hotels. We did art and crafts most of the times. But the cookies were all well worth it! (Mental note: I must make a recipe using Girl Scout Cookies!)
Now I have to admit I had a blast in Girl Scouts. I met my Best Friend in my troop. Ive known her for almost 20 years now and she was even one of my bridesmaids at my wedding. The only thing I wish we would have done was Camping. Yes its a hard concept...me in the woods with a tent. We called ourselves "Troop Beverly Hills". Great movie! I honestly don't now how I would have been able to handle eating berries and sleeping on the ground, but i hear that camping goes hand in hand with S'mores.
One year my mom had the bright idea to make S'mores at a family gathering at my Grandparents house. 20 kids all hoped up with sugar near an open flame. Good times! Needless to say it was only about 3 minutes into the process that we discovered that a flaming marshmallow flies quite well.
This year my husband and I had a BBQ with my family. Instead of flaming marshmallows flying all over my new home I made this reciepe. Normally I would make the batter from scratch but I was cooking for about 80 people. If you use boxed the Ghiradelli Brownie is the best, in my opinion. Betty Crocker makes a good batter as well.
1 Bowl of Brownie Batter
10 oz bag of Marshmallows
1 Graham Cracker Crust
Prep time 20 minutes
Cook time 10 minutes for the crust, 40 minutes for the brownies, 5 minutes marshmallows
2 cups of Crushed Graham Crackers
1/4 cups of Granulated Sugar
1/2 cup of Melted butter
Mix the Crushed Graham Crackers, sugar and melted butter together. Firmly press into a baking pan and bake for 10 minutes. You will need to pour the brownie batter on top so make sure your pan is big enough to hold it all.
Pour the brownie mixture over the Crust. Make sure it is nice and even. Bake for 40 minutes at 375 degrees or until a toothpick comes out clean
While the brownies are still hot layer the top with your marshmallows and set it under the broiler for just a few minutes. I personally love crispy gooey marshmallows so I leave it in for about 7 minutes. If you like yours more on the golden brown side 4-5 minutes should do. Make sure you keep an eye on them. They can and will burn very fast.
Saturday, August 15, 2009
I love me some Chocolate...no lots of Chocolate. As much of a Chocoholic as I am, I can not and will not have a heavy chocolate cake for dessert. It usually is great the first few bites but it will have you reaching to loosen your belt in no time. I believe a dessert should be satisfying and not heavy. Nice and light. Otherwise it may ruin your meal. I save the decadent desserts for girls nights and when we have friends over for coffee.
This has all the best qualities for a great sweet ending. It looks pretty and impressive. Everyone gets their own serving. You can make it a day in advance. It is also very dangerous because it is very cheap, quick and easy to make. Not to mention I usually have all the ingredients on hand anyway. You can even drop a dollop of it into your morning coffee the next day.
2 Cups of COLD heavy cream
1 cup of Semi Sweet Chocolate chips
2 teaspoons of Vanilla extract.
3 tablespoons of butter
Garnish: Chocolate shavings and 6 strawberries
Depending on how big your cups are this recipe will serve 6.
Melt the butter and a 1/4 cup of heavy cream over low heat.
Add the Chocolate Chips and vanilla. Whisk until smooth. Set aside and let it cool to room temperature. The butter will prevent the chocolate from hardening up again.
Divide into 6 Cups, top with a strawberry and the chocolate shavings.
Monday, August 3, 2009
This is also a great and creative way to turn leftovers into a new dinner. You can add some left over meatloaf chopped up with some cheddar and you have Hamburger Quiche. You have left over chicken? Toss it in with some Monetary Jack Cheese and some Hot Sauce-Mexican Quiche. Is your garden out of control? No problem, Veggie Quiche.
Yes I know what you are thinking....oh boy here she goes with the cheese again. Deal with it. I do :-) this time I added bacon too. Say it with me now...'nom nom nom nom'. I know this isn't exactly a 'glamorous' recipe but it is very tasty, convenient and i am stunned by the amount of people who do not know how to make a good crustless quiche.
Basic Build Your Own Quiche:
2 Cups of Cooked Filling (I'm using Bacon)
1 Cup Shredded Cheese (I'm using Swiss)
1/4 Cup of Chopped Onion
1 Cup Bisquick
2 Cups of Milk
Pinch of Salt, Dash of Pepper
Prep time: 10 Minutes
Cook time: 35 Minutes
Pre-heat oven to 400 degrees
Cook your choice of filling with the diced onions. If you aren't using bacon or anything else that will release oils while cooking use a bit of olive oil to coat the pan.
Whisk together the eggs, bisquick, milk, salt and pepper.
On the bottom of a pie plate add the filling. Then top with the shredded cheese of your choice.
Super easy simple Delicious Quiche.
Monday, July 27, 2009
Light Alfredo with Spinach Ravioli
Wednesday, July 22, 2009
Greek...Italian....Apples and Oranges- we are all just fruit right? Two of our dear friends are Greek and its so funny how similar our cultures are. We spent our first Greek Easter with my friends family and boy oh boy was it goooood! It was so nice to see other cultures celebrations. With us Easter is a Marathon of eating. From the moment you walk in the door until you unbutton your pants on the car ride home-you are eating...non stop. Its amazing. I was blessed to be born into a family that knows how to cook. I think that when you have a love for eating and tasting the cooking comes naturally. Food has always and will always be comforting. Big meals surrounded by 30 of your aunts, uncles, cousins and grandparents is one of the biggest joys in life.
Greek Easter was a very different experience for us. We are used to sitting down, eating, talking and drinking wine the whole time. Nope...not the Greeks. We drive up and we could instantly smell the lamb roasting on the spit from down the block. The first thing that my Friend father does is rips off a piece of meat and hands it to us. Amazing. Then I see this thing that I thought was sausage. Her mother says that its the insides of the lamb wrapped up in intestines. Gross to most...but to me I couldn't wait to try it. Then the music started and everyone was dancing. Then a little bit of food...then dancing-rinse and repeat. My husband and I are used to eating and eating and eating. All of this moving around in between courses got us full very quickly. Next year I'll be prepared.
I'm always teaching my friend how to cook like an Italian and in return she teaches me to cook Greek. Bless her heart, because she does try, but she needs to stick with the Greek cooking! (love ya!). One of the first things she told me is "lamb, lemon and spices can make anything Greek- just leave out the Windex". When i came up with this next dish i made it for my friend. She said that this dish 'isn't really Greek' but she will let it slide because its so damn good.
Stuffed Leg of Lamb
1 Leg of Lamb, butterflied (you can use bone in or out)
2 apples chopped
1 onion chopped
1 cup goat cheese, crumbled
1/2 cup of fresh mint, diced (you can use dried too but try not to please!)
3 lemons- 3 juiced, 1 zested
Salt & pepper to taste
Prep time: 30 minutes
Cook time: 1 hour
Pre-heat oven to 375 degrees
In a saute pan (big enough to hold your lamb) heat some Olive oil, enough to coat the bottom of the pan. Add the onions and apples. Stir and cook until tender. Add the Mint, Lemon juice and zest. Cook for another 5 minutes on low.
Lay out your lamb and, if needed, pound out the lamb so that it is all even thickness. Season both sides with salt and pepper. Lay the apple mint mixture on top. Then add the crumbled goat cheese. Roll the meat and tie it with some butchers twine to keep it from opening up during cooking.
Add another few tablespoons of Oil to the Pan you used to cook the apples in. Place the Lamb roll in there and cook for 2-3 minutes each side to get a nice sear (I flipped mine too early here but the other sides came out good). When all sides are seared put it in your pre-heated oven and cook for about an hour or until the temperature is 140F degrees. Take it out of the oven and let it sit, loosely covered with aluminum foil for about 10 minutes. Slice and serve.
Friday, July 17, 2009
I think I am the only person in the world who gets hungry when I hear this Quote. For those of you who don't know it, please climb out from under your rock and rent "My Cousin Vinnie". Joe Peshi & Marisa Tomei :::swoon:::
My husband called me on the way home from work one night and said "oh you are going to love me when I get home...I got a present for you!". My mind was racing. What could it be? Candy? Flowers? Wine? Diamonds? EVEN BETTER.....It was fresh caught deer meat! One of the guys who works with him went hunting and caught himself a nice big Buck. (Side note: Honey I did not really mean that venison meat it better than diamonds...please feel free to bring those home at anytime...preferably with venison).
The first night we grilled it as is. No spices, no seasoning just the wild game taste of the meat. Since beer and BBQ always go hand in hand this is my concoction for night 2 of the venison meat.
I was planning on putting this on the grill but due to a Tornado Watch (Yes in NY) I was forced to cook this on the stove. Get a Pan searing hot and sear all sides of the meat for 30 seconds. Add the remaining marinade to cover the Venison 1/2 way. Cook for 4 minutes on each side depending on the thickness of the cut and your preferred done-ness. Once you remove the meat from the pan simmer the Beer for about 5 minutes while you let the meat rest. Use as a dipping sauce.
Serving suggestions....um Beer works!
Wednesday, July 15, 2009
Combine the Rice, Hot Sauce and Cream of Chicken together in a Casserole dish. Bake for 25 minutes at 350 degrees.
Top with Boneless buffalo wings and Blue Cheese dressing.
***hangs head in shame***
Tuesday, July 14, 2009
While he waits he sits down with a nice beer and enjoys his night of cooking dinner for me, I am in the kitchen preparing the vegetables, salad and steaks to go on the grill. I try to tell him that just because he puts the meat on the grill doesn't mean he is giving me the night off from cooking. Its not fair when you really think about it. I spend all the time in the kitchen cleaning the meat, making a marinade from scratch, cleaning and cutting up the veggies then I get the joy of clean the kitchen AND the grill after Bobby Flay is done out there. Yet he gets the credit. I really don't get it but I go along with it because being near an open flame is some sort of male power trip.
Sunday, July 12, 2009
Mix together all of the ingredients. Dip the Oreos in so that they are completely covered. The batter should stick to the Oreo and not run off as shown in the picture above. If its to runny add more Bisquick, too thick add more milk. You want to put the coated Oreo in the hot oil as soon as it is dipped. Do not try to dip them all at once. If the batter sits on the Oreo it will make the cookie mushy and it will also never 'poof' up to a perfect little gem.
Gently place some the dipped Oreos in the hot oil. It is best to do them in batches and not all at once. You can test the oil first by dropping a bit of batter in, if it bubbles right away then your good to go. Make sure the Oreos don't touch when you first place them in the oil otherwise they will stick together. After two minutes turn the over and let the other side cook. Do not move them around to much or the batter will come off the Oreo if it is not cooked through. When both sides are a nice golden brown they are ready to come out.
Dust with powdered sugar and loosen your belt!
Serving recomentdation: A nice big ole cup of cold milk!
Saturday, July 11, 2009
Monday, June 15, 2009
This is my first shot at tequila fish. I've seen it dozens of times on menus and I've always been curious to dry it. Low and behold my Darling Husband come home from work with a nice bottle of Tequila. I love his job. His clients bring him booze all the time. I have a fully stocked liquor and wine cabinet thanks to his job. On top of him taking their money, he also get free liquor and goodies. Ahhh the good life.
That night I was listening to the radio and the most bizarre song came on. I love this song, don't get me wrong, but I don't think I've ever heard it on the Radio before. So there I am dancing and singing around the kitchen with my dogs howling along on Que. To an outsider it would look like they were just telling me to shut up but my sweet angels were just singing with their mama. In walks in my Husband...Tequila in hand. That is my inspiration to this recipe.
You put the lime in the coconut and drank them both up, I say WOOOWOOO aint there nothing you can take?
...............you such a silly woman! Put the lime in the coconut........
Coconut Tequila Monk Fish
4 Pieces of Monk Fish (any other fish will do, I want to try shrimp next time)
1/2 cup of Tequila
1 Can of Coconut Milk
2 limes (one sliced, one juice and zested)
1 tablespoon of Butter
Prep time: 5 Minutes
Marinade time: Minimum of 30 minutes
Cook time: 15 Minutes
Mix the Coconut milk, Tequila, Lime Juice and Zest in a large bowl. Add fish and let it marinade for at least 30 minutes.
In a Skillet melt the butter and add the fish. Sear on all sides then add the Coconut mixture to cover the bottom of the pan. Add the Lime Slices on top. Cook through for about 15 minutes.
You can also Grill the fish separately. Make sure that you put the Coconut mixture in a small pan to cook out any of the raw fish juices.
To serve this dish make sure you add the cooked marinade on top with a sprinkle of lime zest.
I have a side of spinach with this dish. Just saute some fresh spinach with some Olive Oil, garlic and Salt & Pepper until the spinach is wilted.
Pesto White Pizza with Chicken
Bake at 400 degrees for 15 minutes.