Surviving a slow day at work courtesy of my cousin...
Thank you Gus!
11.23.2011
11.16.2011
Pretty neat trick...Short-Cut Crab Stuffed Mushrooms
So..there I was making some appetizers for me and Billy so we could veg-out and watch a movie. I wanted to make stuffed mushrooms but I didn't feel like making the stuffing. I look in the fridge and find a package of crab cakes. BINGO! Short-Cut Crab Stuffed Mushrooms!!
All I did was arrange the mushroom caps on a baking sheet. I broke up the crab cakes in a bowl then added about a tablespoon of the mixture to each mushroom cap. I melted a little butter in the microwave...sprinkled the butter on top of the prepared stuffed mushrooms, then sprinkled a little paprika and parsley on top.
I baked them at 325 degrees for 15 to 20 minutes. DONE!! And they were SO GOOD!!!
All I did was arrange the mushroom caps on a baking sheet. I broke up the crab cakes in a bowl then added about a tablespoon of the mixture to each mushroom cap. I melted a little butter in the microwave...sprinkled the butter on top of the prepared stuffed mushrooms, then sprinkled a little paprika and parsley on top.
I baked them at 325 degrees for 15 to 20 minutes. DONE!! And they were SO GOOD!!!
Ambrosia Jam
I found this jam at a craft fair and OMG...it has become one of my favorite things in the world. It's so good rolled up into pancakes with mini marshmallows.
Ambrosia Jam
8 peaches, peeled and chopped fine
6 mandarin oranges, peeled with pith removed and chopped fine
1/2 cup shredded coconut (optional)
Pulp from 1 medium cantaloupe, chopped fine
Juice from 1 lemon
1 cup crushed pineapple
Sugar
Combine all ingredients with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Gently cook mixture for 1 hour, stirring frequently. Store in sealed mason jars.
Ambrosia Jam
8 peaches, peeled and chopped fine
6 mandarin oranges, peeled with pith removed and chopped fine
1/2 cup shredded coconut (optional)
Pulp from 1 medium cantaloupe, chopped fine
Juice from 1 lemon
1 cup crushed pineapple
Sugar
Combine all ingredients with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Gently cook mixture for 1 hour, stirring frequently. Store in sealed mason jars.
11.15.2011
PB & Banana Breakfast Strudel with Nutella
PB & Banana Breakfast Strudel with Nutella
1 - 12 oz. can refrigerated crescent rolls
1/3 cup creamy peanut butter
1/2 cup Nutella
2 small ripe bananas, cut into 1/8-inch slices
1 egg white, beaten
3 tablespoons cinnamon-sugar
Preheat oven to 350 degrees. Line cookie sheet with foil and lightly spray with cooking spray.
Sprinkle flour lightly on sheet of wax paper. Unroll dough onto floured wax paper. Press perforations together to seal. Cover with another sheet of wax paper. Using a rolling pin, roll to make an 18 x 9-inch rectangle. Remove the top piece of waxed paper.
Spread peanut butter over dough leaving 1-inch space to the edges. Spread Nutella over peanut butter. Arrange banana slices with sides touching in 2 rows down center of hazelnut spread. Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly pinching edge of dough to seal. Remove from wax paper and place seam side down on prepared cookie sheet. Brush with egg white and sprinkle with cinnamon-sugar.
Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool for 30 minutes. Loosely wrap foil around strudel and refrigerate 30 minutes to 1 hour or until chilled.
To serve, cut into 1-inch slices, using serrated knife. Wrap and refrigerate any remaining strudel.
1 - 12 oz. can refrigerated crescent rolls
1/3 cup creamy peanut butter
1/2 cup Nutella
2 small ripe bananas, cut into 1/8-inch slices
1 egg white, beaten
3 tablespoons cinnamon-sugar
Preheat oven to 350 degrees. Line cookie sheet with foil and lightly spray with cooking spray.
Sprinkle flour lightly on sheet of wax paper. Unroll dough onto floured wax paper. Press perforations together to seal. Cover with another sheet of wax paper. Using a rolling pin, roll to make an 18 x 9-inch rectangle. Remove the top piece of waxed paper.
Spread peanut butter over dough leaving 1-inch space to the edges. Spread Nutella over peanut butter. Arrange banana slices with sides touching in 2 rows down center of hazelnut spread. Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly pinching edge of dough to seal. Remove from wax paper and place seam side down on prepared cookie sheet. Brush with egg white and sprinkle with cinnamon-sugar.
Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool for 30 minutes. Loosely wrap foil around strudel and refrigerate 30 minutes to 1 hour or until chilled.
To serve, cut into 1-inch slices, using serrated knife. Wrap and refrigerate any remaining strudel.
Ground Beef Stroganoff
Ground Beef Stroganoff
1 small yellow onion, chopped
2 tablespoons olive oil
1 lb. ground beef
1 teaspoon garlic powder
1 - 2 teaspoons Gravy Master
1 - 14.5 oz. can beef broth
2 - 8 oz. cans sliced mushrooms, drained
3 cups uncooked egg noodles
1 - 8 oz. container sour cream
1 tablespoon dried parsley
Salt and ground black pepper, to taste
Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and cook until slightly browned, stirring occasionally.
Add the ground beef and brown for about 7 or 8 minutes, breaking up the meat with a wooden spoon. Season with garlic powder, salt and pepper. Stir in the Gravy Master. Add the mushrooms, broth and uncooked noodles. Bring to boil then cover and simmer on medium-low heat 10 to 15 minutes or until noodles are tender. Remove from heat. Stir in the sour cream and sprinkle with parsley.
11.14.2011
Pasta in the Pink
Pasta in the Pink
1 lb. ziti pasta
1 cup thinly sliced shallots
3 tablespoons unsalted butter, divided
2 tablespoons minced fresh thyme
4 whole fresh basil leaves
1 teaspoon salt
1 1/2 cups half-and-half, divided
1/2 cup white wine
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided
Cook ziti according to package directions.
Meanwhile, in a large nonstick skillet over medium heat, cook shallots in butter for 10 to 15 minutes or until lightly browned. Add the thyme, basil leaves and salt; cook 1 minute longer. Add 1 cup cream, the wine and the tomato paste; cook and stir until blended.
In a small bowl, whisk together flour and remaining cream until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining tablespoon of butter to sauce and stir until melted. Stir in 1/4 cup cheese. Drain ziti and add to the skillet with the sauce. Toss until combined. Sprinkle with remaining cheese.
1 lb. ziti pasta
1 cup thinly sliced shallots
3 tablespoons unsalted butter, divided
2 tablespoons minced fresh thyme
4 whole fresh basil leaves
1 teaspoon salt
1 1/2 cups half-and-half, divided
1/2 cup white wine
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided
Cook ziti according to package directions.
Meanwhile, in a large nonstick skillet over medium heat, cook shallots in butter for 10 to 15 minutes or until lightly browned. Add the thyme, basil leaves and salt; cook 1 minute longer. Add 1 cup cream, the wine and the tomato paste; cook and stir until blended.
In a small bowl, whisk together flour and remaining cream until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining tablespoon of butter to sauce and stir until melted. Stir in 1/4 cup cheese. Drain ziti and add to the skillet with the sauce. Toss until combined. Sprinkle with remaining cheese.
Thumbs down to Magnolia Bakery
Well what a disappointment!
I have heard so many people just talk and rave about Magnolia Bakery...I even have their dessert cookbook. And while everything looks amazing, the actual product leaves a lot to be desired.
The story goes like this.....Billy and I went to Carnegie Hall for the NY Comedy Festival to see Bill Burr. As we were driving home through Manhattan, by chance, we drove by Magnolia Bakery. Billy pulled over, I got out and went inside. I was star-struck by all the cupcakes, cheesecakes, brownies and bars that were displayed on the counter. I ordered 2 yellow cupcakes with chocolate buttercream frosting (Which was WAY too sweet. So sweet in fact, that it hurt my teeth), 2 Snickerdoodle cupcakes with meringue frosting and a peanut butter brownie.
We got home...opened the box... and tasted the treats inside the box. STALE! Ummm...seriously? This is MAGNOLIA BAKERY!! So there we were, standing in my kitchen with $20.00 worth of stale cupcakes and a stale peanut butter brownie. What a waste! So a huge thumbs down to Magnolia Bakery.
11.07.2011
Easy Crab and Swiss Quiche
Easy Crab and Swiss Quiche
1 9-inch partially baked pie crust
1 tablespoon unsalted butter
1 large shallot, minced
1 cup crabmeat, picked over for shells
1 tablespoon flour
1 1/2 cups shredded Swiss cheese,divided
3 eggs
1 cup half and half
1/2 teaspoon salt
Dash white pepper
Dash nutmeg
Parsley flakes
Saute shallots in butter until tender, about 3 minutes. Remove from heat and mix in the crabmeat and flour; set aside. Sprinkle 3/4 of a cup of the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, half and half, salt, pepper, nutmeg and parsley until mixed. Pour into crust. Bake for 25 to 30 minutes at 350 degrees.
1 9-inch partially baked pie crust
1 tablespoon unsalted butter
1 large shallot, minced
1 cup crabmeat, picked over for shells
1 tablespoon flour
1 1/2 cups shredded Swiss cheese,divided
3 eggs
1 cup half and half
1/2 teaspoon salt
Dash white pepper
Dash nutmeg
Parsley flakes
Saute shallots in butter until tender, about 3 minutes. Remove from heat and mix in the crabmeat and flour; set aside. Sprinkle 3/4 of a cup of the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, half and half, salt, pepper, nutmeg and parsley until mixed. Pour into crust. Bake for 25 to 30 minutes at 350 degrees.
Bacon and Cheddar Quiche
Bacon and Cheddar Quiche
Dough for 1 pie crust or a pre-baked pie shell
8 strips bacon, cooked crispy and crumbled
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon dried leaf thyme
1/2 cup frozen, chopped onions, thawed
1/8 teaspoon ground pepper
1 1/2 cups shredded sharp Cheddar cheese, divided
If using dough, place dough in a 9-inch pie plate. Trim edges if necessary, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake crust at 375 degrees for 10 minutes.
In a small bowl, whisk together the eggs, milk, thyme, onions and season with the ground pepper. Add 1/2 cup of the cheese and mix. Pour into the baked crust. Crumble bacon over the top then sprinkle with the Cheddar cheese. Bake at 375degrees for about 30 minutes or until quiche filling is set and top is lightly browned.
Dough for 1 pie crust or a pre-baked pie shell
8 strips bacon, cooked crispy and crumbled
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon dried leaf thyme
1/2 cup frozen, chopped onions, thawed
1/8 teaspoon ground pepper
1 1/2 cups shredded sharp Cheddar cheese, divided
If using dough, place dough in a 9-inch pie plate. Trim edges if necessary, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake crust at 375 degrees for 10 minutes.
In a small bowl, whisk together the eggs, milk, thyme, onions and season with the ground pepper. Add 1/2 cup of the cheese and mix. Pour into the baked crust. Crumble bacon over the top then sprinkle with the Cheddar cheese. Bake at 375degrees for about 30 minutes or until quiche filling is set and top is lightly browned.