Crab Cake Stuffed Mushrooms
1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms
For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley
Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.
6.13.2019
Creamy Zoodle Antipasto Salad
Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's
Mix everything up......refrigerate for an hour or so.
Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's
Mix everything up......refrigerate for an hour or so.
Bacon Cheddar Stuffed Mushrooms
8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out
Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.
I topped mine with a bit more cheddar before I baked.
8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out
Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.
I topped mine with a bit more cheddar before I baked.
Creamy Ground Beef and Green Bean Casserole
1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.
1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.
Grilled Bacon-Wrapped Jalapeno Poppers
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
Naked Dumplings
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
1.20.2019
Loaded Buffalo Chicken Casserole
1 head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
12 oz. cream cheese, softened (I use whipped)
1/3 cup buffalo sauce
1/4 cup ranch dressing, plus more for drizzling
1/3 cup sliced green onions, plus more for garnish
1 tablespoon garlic powder
2 cups shredded rotisserie chicken
1/2 cup shredded cheddar, plus more for garnish
1/2 cup shredded Jack cheese, plus more for garnish
Salt and pepper, to taste
Preheat oven to 450 degrees. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
Bake until tender, about 20 minutes. Reduce oven temperature to 350 degrees.
Meanwhile, in a medium bowl, stir together cream cheese, cheddar, Jack cheese, buffalo sauce, ranch, green onions and garlic powder until combined. Stir in the rotisserie chicken and cauliflower.
Pour mixture into a baking dish and top with cheddar and Jack. Bake until cheese is completely melted and bubbly, 15 to 20 minutes.
Let cool 10 minutes, then drizzle with ranch and garnish with remaining green onions and serve.
1 head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
12 oz. cream cheese, softened (I use whipped)
1/3 cup buffalo sauce
1/4 cup ranch dressing, plus more for drizzling
1/3 cup sliced green onions, plus more for garnish
1 tablespoon garlic powder
2 cups shredded rotisserie chicken
1/2 cup shredded cheddar, plus more for garnish
1/2 cup shredded Jack cheese, plus more for garnish
Salt and pepper, to taste
Preheat oven to 450 degrees. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
Bake until tender, about 20 minutes. Reduce oven temperature to 350 degrees.
Meanwhile, in a medium bowl, stir together cream cheese, cheddar, Jack cheese, buffalo sauce, ranch, green onions and garlic powder until combined. Stir in the rotisserie chicken and cauliflower.
Pour mixture into a baking dish and top with cheddar and Jack. Bake until cheese is completely melted and bubbly, 15 to 20 minutes.
Let cool 10 minutes, then drizzle with ranch and garnish with remaining green onions and serve.
Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto
1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.
1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.
12.31.2018
Cream Cheese Stuffed Peppadews with Parsley, Honey and Crushed Walnuts
Cream Cheese Stuffed Peppadews with Parsley, Honey and Crushed Walnuts
12 Peppadew peppers
4oz. cream cheese, softened
1 tablespoon dried parsley
Honey
2 tablespoons crushed walnuts
Drain and dry the Peppadews. In a small bowl, combine the softened cream cheese and parsley. Place mixture into a zip top bag and cut a small part of the corner with a scissor. Carefully pipe the cream cheese mixture into each of the Peppadews. Place on a serving platter.
Drizzle with honey and sprinkle with the crushed walnuts.
Footnote - I didn't have walnuts so I crushed some coconut-flavored almonds.
12 Peppadew peppers
4oz. cream cheese, softened
1 tablespoon dried parsley
Honey
2 tablespoons crushed walnuts
Drain and dry the Peppadews. In a small bowl, combine the softened cream cheese and parsley. Place mixture into a zip top bag and cut a small part of the corner with a scissor. Carefully pipe the cream cheese mixture into each of the Peppadews. Place on a serving platter.
Drizzle with honey and sprinkle with the crushed walnuts.
Footnote - I didn't have walnuts so I crushed some coconut-flavored almonds.
10.15.2015
Pumpkin Cornbread
Pumpkin Cornbread
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses
Preheat the oven to 400 degrees. Grease an loaf pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
Recipe adapted from Sweet Pea's Kitchen
Slow Cooker Cream and Ale Short Ribs over Polenta
So without exaggeration...this was THE BEST thing I have ever made in my slow cooker. No joke. My husband and our friend Ronnie were circling my kitchen for 8 hours like 2 starving vultures...lol! I served it over polenta but you can change it up with mashed potatoes.
Slow Cooker Cream and Ale Short Ribs over Polenta
6 meaty short ribs (I served 2 short ribs per person)
1 package au jus gravy mix
2 tablespoons brown sugar
1/4 cup flour
2 cups beef broth, divided
1/4 cup water
1/2 teaspoon ground thyme
1/4 cup white wine
1 - 12 oz. can beer (I used Miller Light)
1 small onion, chopped
3 cloves garlic, minced
A few tablespoons oil for browning
1 cup heavy cream
Salt and pepper
Mix the au jus, brown sugar, flour and thyme in a small bowl. Place into your slow cooker. I used a mesh strainer to sift the mixture to make sure that there were no lumps. Add the beer and mix well.
In a large skillet, heat the oil. Sprinkle the short ribs with salt and pepper then brown well on all sides. You will probably have to do this in 2 or 3 batches. Place short ribs on a plate. Deglaze the pan with the 1/4 cup white wine scraping up any browned bits. Add 1/2 cup of beef broth. Add the onions and garlic and cook for about 15 to 20 minutes or until all of the liquid has been absorbed. Add 1/4 cup of water to deglaze again.
Add the onion mixture to the slow cooker. Place short ribs into slow cooker. Add the remaining 2 cups of beef broth. Cover and set on Hi (4 to 6 hours) or Low (8 to 10 hours).
Remove short ribs from slow cooker onto a serving plate. Carefully pour the liquid into a fat separator. Once settled, pour the liquid in a large, deep skillet over medium heat, being careful to get to get as little fat as possible. stir in the heavy cream. Allow to cook for a few minutes to thicken up. Pour gravy over the short ribs and enjoy!!
Creamy Parmesan Polenta
2 cups instant polenta
8 cups chicken stock
6 tablespoons salted butter
1 cup good-quality grated Parmesan cheese
1/2 cup mascarpone cheese
Salt and pepper
In a large pot, boil the chicken stock over medium-high heat. Pour in the polenta, stirring constantly. The polenta should be fully cooked in about 3 minutes. Remove from heat. stir in the butter 1 tablespoon at a time. Then mix in the Parmesan and mascarpone. Seaaon with salt and pepper. Serve immediately.
Slow Cooker Cream and Ale Short Ribs over Polenta
6 meaty short ribs (I served 2 short ribs per person)
1 package au jus gravy mix
2 tablespoons brown sugar
1/4 cup flour
2 cups beef broth, divided
1/4 cup water
1/2 teaspoon ground thyme
1/4 cup white wine
1 - 12 oz. can beer (I used Miller Light)
1 small onion, chopped
3 cloves garlic, minced
A few tablespoons oil for browning
1 cup heavy cream
Salt and pepper
Mix the au jus, brown sugar, flour and thyme in a small bowl. Place into your slow cooker. I used a mesh strainer to sift the mixture to make sure that there were no lumps. Add the beer and mix well.
In a large skillet, heat the oil. Sprinkle the short ribs with salt and pepper then brown well on all sides. You will probably have to do this in 2 or 3 batches. Place short ribs on a plate. Deglaze the pan with the 1/4 cup white wine scraping up any browned bits. Add 1/2 cup of beef broth. Add the onions and garlic and cook for about 15 to 20 minutes or until all of the liquid has been absorbed. Add 1/4 cup of water to deglaze again.
Add the onion mixture to the slow cooker. Place short ribs into slow cooker. Add the remaining 2 cups of beef broth. Cover and set on Hi (4 to 6 hours) or Low (8 to 10 hours).
Remove short ribs from slow cooker onto a serving plate. Carefully pour the liquid into a fat separator. Once settled, pour the liquid in a large, deep skillet over medium heat, being careful to get to get as little fat as possible. stir in the heavy cream. Allow to cook for a few minutes to thicken up. Pour gravy over the short ribs and enjoy!!
Creamy Parmesan Polenta
2 cups instant polenta
8 cups chicken stock
6 tablespoons salted butter
1 cup good-quality grated Parmesan cheese
1/2 cup mascarpone cheese
Salt and pepper
In a large pot, boil the chicken stock over medium-high heat. Pour in the polenta, stirring constantly. The polenta should be fully cooked in about 3 minutes. Remove from heat. stir in the butter 1 tablespoon at a time. Then mix in the Parmesan and mascarpone. Seaaon with salt and pepper. Serve immediately.
7.21.2015
Mezzi Rigatoni with Balsamic Roasted Cherry Tomatotes and Burrata
If you are not familiar with burrata mozzarella, be prepared to enter Mozzarella Heaven. Burrata is basically a mozzarella truffle...mozzarella on the outside and little mozzarella shreds mixed with cream inside. It is so delicious and so amazing in this pasta dish.
Mezzi Rigatoni with Balsamic Roasted Cherry Tomatotes and Burrata
1/4 cup olive oil
5 cloves garlic, minced
1/3 cup white wine
1/4 teaspoon crushed red pepper flakes, lightly crushed
2 pints cherry tomatoes
Salt and pepper
1/4 cup balsamic glaze
1 lb. mezzi rigatoni
1 - 8 oz. ball burrata mozzarella, cut into quarters
1/2 cup flat leaf parsley, chopped
Freshly grated Pecorino Romano cheese
Heat the oil over medium heat in a large Dutch oven. Add the garlic and red pepper flakes and stir for 2 to 3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper. Add the white wine and stir. Cover the pan and raise the heat to medium-high. Cook for 10 to 12 minutes, until the tomatoes burst, stirring occasionally. Uncover and add the balsamic glaze. Reduce the heat to low and reduce for about 2 minutes more.
Meanwhile, cook the rigatoni in a large pot of salted, boiling water to al dente. Reserve about a cup of the starchy cooking water just before draining.
Break the tomatoes up a bit with a potato masher. Add 1/2 cup of the starchy cooking water and parsley to the pan, then toss with the drained rigatoni for 1 to 2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Place the rigatoni into 4 shallow bowls. Place a piece of the burrata on top of each and add a small drizzle of the balsamic glaze and top with the Pecorino Romano cheese and serve.
Chicken Francese with Ziti
Chicken Francese with Ziti
4 to 6 thin-sliced chicken breasts
Salt and pepper
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon paprika
6 tablespoons salted butter, cut into 1 tablespoon slices
2 large eggs
1/4 cup grated good-quality Parmesan cheese
3 lemons, juice from 1/2 of a lemon, 2 sliced
1/4 cup olive oil
3 to 4 cloves garlic, minced
1 cup white wine
2 cups chicken broth
Parsley
1 lb. ziti pasta, cooked according to package instructions, drain and set aside
Season chicken cutlets with salt and pepper on both sides.
Place flour in a shallow bowl. Add the garlic powder and paprika to the flour. Dredge the butter slices in the flour and set aside.
In another shallow bowl, beat the eggs and add the Parmesan cheese and lemon juice.
Heat the olive oil over medium to medium-high heat. You will have to cook the chicken cutlets in batches. Dredge 2 pieces of chicken in flour then coat in egg batter and saute to deep golden, 2-3 minutes on each side. Repeat with each batch, removing browned chicken to plate.
Add sliced lemon to the pan, allowing to brown on both sides. Add the garlic to pan and cook for 1 minute. Deglaze the pan the white wine. Add the stock and bring to a slight boil. Add the reserved flour-coated butter and swirl in pan to form sauce. Add the chicken back into pan for about 5 to 7 minutes to combine the flavors. Serve over ziti.
Footnotes - You can make this using veal or pork cutlets, tilapia or shrimp...all delicious.
Recipe adapted from Rachael Ray.......and my mom.
Quick Nutella Ice Cream
Quick Nutella Ice Cream
3/4 cup Nutella
1 - 8 oz. container Cool Whip, thawed
1 cup heavy cream
Mix all the ingredients together until smooth. Pour mixture into popsicle molds or ice cream container. Freeze until set.
Oreo Truffle Brownies
Okay so...I am not a baker so I shortcut these by using boxed brownie mix. If you have a favorite brownie recipe that you love, absolutely use it.
Oreo Truffle Brownies
1 box Duncan Hines Fudge Brownie Mix, plus ingredients to make the brownies
For the truffle layer -
1 package Double Stuf Oreos, finely crushed
8 to 10 oz. softened cream cheese
Chocolate layer -
1 1/2 cups milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
Make brownies according to package instructions. Allow to cool completely.
In a large bowl, mash together the Oreo crumbs and softened cream cheese until well combined. Spread truffle layer on top of cooled brownies.
In a medium microwave-safe bowl, combine both chocolate chips and shortening. Microwave in 30 second intervals, stirring between each, until smooth. Pour evenly on top of truffle layer.
Refrigerate for about an hour or so....then cut into these bad boys and enjoy!!
Recipe adapted from Chef in Training
Oreo Truffle Brownies
1 box Duncan Hines Fudge Brownie Mix, plus ingredients to make the brownies
For the truffle layer -
1 package Double Stuf Oreos, finely crushed
8 to 10 oz. softened cream cheese
Chocolate layer -
1 1/2 cups milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
Make brownies according to package instructions. Allow to cool completely.
In a large bowl, mash together the Oreo crumbs and softened cream cheese until well combined. Spread truffle layer on top of cooled brownies.
In a medium microwave-safe bowl, combine both chocolate chips and shortening. Microwave in 30 second intervals, stirring between each, until smooth. Pour evenly on top of truffle layer.
Refrigerate for about an hour or so....then cut into these bad boys and enjoy!!
Recipe adapted from Chef in Training
Raspberry Lily Cookies
My mom got this recipe from her friend Ellen who made these all the time. The cream cheese in the dough makes these cookies so rich and decadent. Plus...who doesn't love raspberry jam?!
Raspberry Lily Cookies
4 1/2 oz. softened cream cheese
1/2 lb. butter, softened
2 cups flour
1/2 cup Confectioners sugar
1 jar raspberry jam
Preheat the oven to 375 degrees.
In a large bowl, mix together the cream cheese, butter and flour. Place dough on a lightly floured surface and roll it our with a rolling pin to about 1/8-inch thick.
Using a 2-inch round cookie cutter, cut dough into circles. Bring the 2 sides together letting them overlap and pressing the center gently. Fill open ends with raspberry jam. Bake for about 15 minutes.
Cool and sprinkle with Confectioners sugar.
Raspberry Lily Cookies
4 1/2 oz. softened cream cheese
1/2 lb. butter, softened
2 cups flour
1/2 cup Confectioners sugar
1 jar raspberry jam
Preheat the oven to 375 degrees.
In a large bowl, mix together the cream cheese, butter and flour. Place dough on a lightly floured surface and roll it our with a rolling pin to about 1/8-inch thick.
Using a 2-inch round cookie cutter, cut dough into circles. Bring the 2 sides together letting them overlap and pressing the center gently. Fill open ends with raspberry jam. Bake for about 15 minutes.
Cool and sprinkle with Confectioners sugar.
Buffalo Cauliflower
Buffalo Cauliflower
1 head cauliflower, cut into florets
4 tablespoons olive oil
Salt, to taste
2 tablespoons unsalted butter, melted
1/2 cup Frank's Red Hot Wing Sauce
Ranch dressing for dipping (I use Marie's...yummy!!)
Preheat Oven to 400 degrees.
Place cauliflower florets in a large bowl. Drizzle with olive oil and season with salt, tossing to combine.
spread cauliflower onto a baking sheet and roast until they begin to brown and soften, about 25 to 30 minutes.
meanwhile, in a small bowl, mix together the melted butter and wing sauce.
Using about 1/4 of the wing sauce mixture, drizzle over the cauliflower, tossing again to coat and roast an additional 8 to 10 minutes.
remove from oven and toss with the remaining wing sauce mixture. Serve with the ranch dressing.
Mini Key Lime Pies
These mini pies are so light and fluffy....perfect for summertime!
Mini Key Lime Pies
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 - 14 oz can sweetened condensed milk
6 oz Cool Whip, thawed
1/2 cup lime juice
In a small bowl, mix together the graham cracker crumbs, sugar and melted butter.
Prepare the cupcake tin by lining with foil cupcake liners. Add about 2 tablespoons of the crumb mixture to each liner pressing the crumbs down with your fingers. You will have extra crumbs left over.
In a large bowl, mix together the sweetened condensed milk and Cool Whip until smooth. Add the lime juice and mix until slightly thickened.
Add the filling on top of the graham cracker crust. I like to pipe my filling using a zip-top bag but you can also use a spoon.
Refrigerate for about 3 hours or overnight. Sprinkle with some extra graham cracker crumbs or whipped cream and enjoy!
Mini Key Lime Pies
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 - 14 oz can sweetened condensed milk
6 oz Cool Whip, thawed
1/2 cup lime juice
In a small bowl, mix together the graham cracker crumbs, sugar and melted butter.
Prepare the cupcake tin by lining with foil cupcake liners. Add about 2 tablespoons of the crumb mixture to each liner pressing the crumbs down with your fingers. You will have extra crumbs left over.
In a large bowl, mix together the sweetened condensed milk and Cool Whip until smooth. Add the lime juice and mix until slightly thickened.
Add the filling on top of the graham cracker crust. I like to pipe my filling using a zip-top bag but you can also use a spoon.
Refrigerate for about 3 hours or overnight. Sprinkle with some extra graham cracker crumbs or whipped cream and enjoy!
5.06.2015
Shrimp Alfredo with Spinach
2 tablespoons olive oil
2 cloves garlic, pushed thru a press
1 shallot, minced
1/4 cup white wine
1 lb large shrimp, raw, peeled, deveined with tails removed
1 1/2 cups heavy cream
3 cups fresh baby spinach
1/3 cup freshly grated Romano cheese
12oz fresh fettuccini pasta
Salt and pepper, to taste
Cook fettuccini according to package instructions; drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallots and garlic and sauté for about 3 to 5 minutes. Add the white wine and cook for about 3 minutes more. Add the shrimp and sauté until pink.
Remove from heat and add the cream and spinach. The spinach will wilt from the heat of the sauce. Stir in the Romano cheese. And season with salt and pepper. (I use a lot of pepper). Add the fettuccini to the skillet and toss a few times to combine. Serve immediately.
Creamy Garlic Spaghetti
2 teaspoons olive oil
2 tablespoons butter
4 cloves of garlic, pushed thru a press
3 cups chicken stock
1/2 lb spaghetti, broken in half
1/2 cup grated Romano cheese
1 cup heavy cream
2 tablespoons parsley
Salt and ground white pepper, to taste
In a large pot over medium heat, heat the olive and butter until the butter has melted. Add the garlic and cook until fragrant, about 1 minute.
Add the chicken stock, season with salt and pepper and raise the heat to high allowing the stock to come to a boil.
Add the spaghetti and cook until al dente (I like thicker sauce so I drained about 1/4 cup of the liquid). Reduce heat to medium and add the grated cheese, stirring until blended. Remove the pit from the heat and stir in the heavy cream and parsley.
Serve immediately.
Recipe adapted from The Cheese Pusher
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