Brussel Sprouts w/ Shaved Almonds Recipe

Posted on November 20, 2012 by Christina
brussel sprouts with shaved almonds

brussel sprouts with shaved almonds recipe

Happy Thanksgiving from Florida!
Brussel Sprouts with Shaved Almonds Recipe

Ingredients:
  • 1 lb. brussel sprouts
  • 4 whole garlic clove, minced
  • ¼ cups almonds, shaved/sliced
  • 3 T. Olive Oil
  • 1 T. butter
Directions:
1. Prepare Brussell Sprouts: In a collander under running water, carefully slice thin layer off of the bottom of the sprout, and continue to peel off any dry leaves from the outer portion of the brussell sprouts, and slice in half. Set aside.
2. Prepare to cook.: Pour olive oil & butter in large skillet and heat on medium.
3. Add Brussell Sprouts and cook until starting to crisp.: Rotate with spatula often and raise heat if necessary to crisp edges. Be careful NOT to burn.
4. Add shaved almonds and cook for another 2 minutes.
 

Posted in Dining In, Recipes, Special Occasions, Super Easy | Tagged | Leave a comment

Mom’s Poppy Seed Cake

Posted on November 9, 2012 by Christina

Poppyseed Cake Recipe

Mom’s Poppy Seed Cake Recipe

Ingredients:
1 box yellow or lemon cake mix
4 ounces vanilla or lemon instant pudding pack
2 ounces poppy seeds (save some for icing)
4 eggs
1 cup cooking oil
1 cup white wine 
2 teaspoons vanilla extract

Directions:
1. Combine all ingredients in bowl, and mix on medium speed for one minute.   Stop and scrape down sides of bowl, then beat one more minute.  
2. Pour into well greased floured tube pan.
3. Bake at 350 for 40 minutes to one hour.
4. Cool  in pan for 15 minutes than turn out on serving plate.

Icing:
To make icing, combine powdered sugar & water until a creamy paste if formed, about 1/2 cup worth, add remaining poppy seeds.  Spoon over warm bundt cake. 

Posted in Dining In, Recipes, Special Occasions, Super Easy | Tagged , | Leave a comment

New Mexican Hatch Green Chile Pepper Sauce Recipe

Posted on August 31, 2012 by Christina

New Mexican Hatch Green Chile Pepper Sauce Recipe
I was in Fresh Market late August this year, and to my surprise I saw bundled freshly wrapped trays of New Mexican Hatch green chile peppers.  I remember last years harvest proved fruitful on those nights where I wanted to add a little depth and hotness to soup, chicken or tacos.  It’s the perfect accompaniment. You can roast them, can them, freeze them, pack them in water, oil, salt, or any combination – think roasted red peppers or tuna in olive oil. When canning, I prefer olive oil over water – it’s just my preference for healthy oils.  Although my doctor may say otherwise  - my HDL is over 100.

I also met a nice woman whom inquired about the hatch peppers, to which I shared with her my New Mexican Hatch Green Chile Pepper Sauce Recipe.

It should also be noted that our President of the United States visited the New Mexican Hatch Green Chile Pepper Festival last year in 2011. Our President really does have good taste.

To Roast Peppers - simply lie flat on a large baking sheet. Set broiler to low. Place baking sheet with peppers directly under the broiler with oven door closed. Wait for peppers to puff up, and blister. They will turn a little black on skin. Carefully, open door and pull rack out, so as to be able to flip the peppers using tongs. Place back underneath broiler. Wait for blistering to take effect again and remove and place roasted peppers in glass bowl. Repeat with the remaining peppers.

Once peppers are roasted, wait for them to cool. carefully peel skin away from flesh. Gently pull stem out of flesh, and carefully slice flesh near top to expose seeds, and rinse under running water.

Proceed to recipe.

Authentic New Mexican Hatch Green Chile Pepper Sauce Recipe
 
Ingredients:
  • 3 tablespoons corn oil
  • 2 tablespoons all-purpose flour
  • 1 cup onion, chopped
  • 2 teaspoons minced garlic
  • 2 cups hatch chili peppers, roasted, peeled, seeded, and chopped
  • 2 cups beef broth
  • 1 teaspoon salt
Directions:

1.Saute onions in corn oil: in a heavy saucepan until they begin to brown.
2.Add garlic : and cook another 2 mintues.
3.Stir in flour: so that it thickens.
4.Add chopped chilies,: beef broth and salt and mix well. Bring to a boil and simmer 10-15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together. Sauce can be refrigerated for 3 days, or frozen.

Posted in Dining In, Recipes | Leave a comment

Fried Green Tomatoes

Posted on March 6, 2012 by Christina

Living in Florida, nothing says “Southern” like fried green tomatoes.  The funny thing is… I remember growing up on an Ohio farm in the storybook town of Troy with my Mom making these every tomato season as if it were a Northern tradition. Word would spread throughout the day that she were going to fry tomatoes that night, and neighbor kids from all up the hill would visit and snack on these tasty delights as if it were a celebration.  In a way, it was a celebration… a celebration of the tomato!

To make these tasty treats, all you need are a few ingredients and a garlic aioli sauce for slathering.

Fried Green Tomato Recipe:
Ingredients:
  • Green Tomatoes
  • Panko crumbs
  • salt & pepper
  • eggs
  • parmigianno reggiano cheese, grated
  • olive oil
Directions:
1. Slice tomatoes 1/4″ thick
2. Dip in egg, panko crumbs, then parmesan cheese.
3.  Drizzle olive oil in 10″ skillet and heat enough to fry tomato.
4.  Place tomatoes all around, sprinkle with salt & pepper, and fry on one side to a golden brown underneath.
5.  Flip over carefully using 2 forks to leverage the tomato.
6. Fry until golden and carefully remove and place on paper towels.
7.  Continue in batches, adding more olive oil as needed.  Be sure to place additional paper towels in between layers of tomatoes as needed also.
 
 
 
 
 

Garlic Aioli Sauce Recipe:
Ingredients:
  • 3 garlic cloves, chopped
  • 1 large egg
  • 1 T freshly squeezed lemon juice
  • 1 T fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup olive oil
Directions:
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor and puree.  Add the oil slowly and continue processing until the mixture has formed a thick emulsion.
 

 

Posted in Dining In, Recipes, Super Easy | Tagged , , , , , , | 1 Comment

Tahitian Rose Marshmallows

Posted on February 16, 2012 by Christina

Tahitian Rose Marshmallow Recipe:

You will need a candy thermometer, sifter, and a stand mixer with paddle attachment for this recipe. Heart shaped cookie cutter is optional.
Ingredients:
  • Vegetable oil, for brushing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 ¼ cups light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoons pure tahitian vanilla extract
  • 1 teaspoon rose water
  • 1 ½ cups confectioners’ sugar
  • Pink gel food coloring, toothpick
Directions:
1.  Brush a 18″x12″x2″ pan with oil.  Line with one piece of parchement, and carefully press into pan, slitting 4 corners in order to bend each side piece behind the next to form a good rectangle inside the pan.
2. Brush top of parchment paper with oil.
3.  Put granulated sugar, corn syrup, salt, and 3/4 cup water into medium saucepan, and bring to a boil over high heat.  Cook, without stirring, until mixture registers 238°F on a candy thermometer.  About 8 minutes.
4.  Measure 3/4 cup cold water  and put into the bowl of an electric mixer; sprinkle with gelatin and allow to soften at least 5 minutes.
5. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; add pink gel using a toothpick to mixture, repeat until you get to a desired color.  Beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
6. Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush metal cookie cutter with oil, and wiggle the cookie cutter to the bottom and press hard.  Gently lift the cookie cutter and carefully pull marshmallow out of cutter. Conversely, you can also oil a knife and cut the marshmallows into squares.  Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 21 days.

Posted in Dining In, Love, Recipes, Special Occasions, sweets | Tagged , , , | Leave a comment

New Year’s Day “Lucky Do’s & Don’ts”

Posted on December 31, 2011 by Christina

New Year’s Day is day of renewal and a chance to live again… in an off world colony.   That last part sounded a little familiar, didn’t it? Oh well, I’m going to keep this short and to the point so as to make sure you get this before the stroke of midnight.  There are some things you can do to up your luck for the new year.  And there are also some things to not do or eat, so as to insure that you do not backslide in 2012.

DO LIST:
Start  by eating 12 GRAPES at MIDNIGHT, this tradition originated in Spain.  Each grape should be eaten one at a time, and all should be eaten before the last stroke of midnight.  As you consume each one, each represents a different month in the upcoming new year.   For example, if the third grape you eat is sour, chances are, March may be a not so great month.  So, here is me wishing you all sweet grapes for each and every month.

Greens: Any and all kinds of greens are welcome.  They represent money.  The more greens you eat, the greater your wealth in the new year.

Lentils:  Quite simply, lentils represent coins.  Thereby increasing your chances for great wealth for the new year.

Pork: The custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving.

Fish: Dates back to before refrigeration and fish could be cured and saved.  Herring is usually consumed for fertility, Shrimp for long life, and Sardines for good harvest.

Cakes: With emphasis on the round shape, or ring shape.  Cakes aren’t always round. In Scotland, where New Year’s is called Hogmanay, there is a tradition called “first footing,” in which the first person to enter a home after the new year determines what kind of year the residents will have. The “first footer” often brings symbolic gifts like coal to keep the house warm or baked goods such as shortbread, oat cakes, and a fruit caked called black bun, to make sure the household always has food.

What NOT to eat:
1. Lobster should not be eaten because they move backwards and could therefore lead to setbacks.
2.  Chicken is also discouraged because the bird scratches backwards, which could cause regret or dwelling on the past.
3.  Another theory warns against eating any winged fowl because good luck could fly away.

Posted in Special Occasions | Tagged | Leave a comment

Parmigiano-Reggiano Crisps

Posted on December 26, 2011 by Christina
cool

This gallery contains 20 photos.

Parmigiano-Reggiano Crisp Recipe If you’re having dinner guests, and you’d like to dress up a Teriyaki Chicken Caesar Salad, adding these Parmigiano-Reggiano Crisps introduces an elegant touch.  They are also delicious to eat as a snack, and low-carb too. Purchasing Parmigiano-Reggiano … Continue reading →

More Galleries | Leave a comment

Peppermint Puffs

Posted on December 26, 2011 by Christina
puffsheet

This gallery contains 7 photos.

I can remember my mom always making Peppermint puffs at Christmas.  They were one of my favorite candies.  Filled with crushed candy canes…  Oh, what a way to celebrate the season and consume candy canes in a different, more elegant … Continue reading →

More Galleries | Leave a comment

Jewish Chocolate Babka

Posted on December 26, 2011 by Christina
Jewish Chocolate Babka

This gallery contains 7 photos.

If you’ve ever seen the Seinfeld episode titled, “The Dinner Party”, then Babkas will forever be etched in your memory.  As my husband and I are both Seinfeld fans, and often find ourselves putting in a disc of Seinfeld to … Continue reading →

More Galleries | Leave a comment

Tahitian Apple Pie

Posted on November 6, 2011 by Christina
Madagascar Apple Pie

This gallery contains 7 photos.

Have you ever bought fruit, and for some reason, it just never gets eaten?  Well, here is a perfect example of what you can do with that week old fruit that has lost it’s luster.   I used Gala apples, … Continue reading →

More Galleries | Leave a comment