Yummm! Satisfying Soups: Low-Fat Seafood Gumbo

Happy Tuesday, all!! It's the last week in October, so I thought I would end my feature on satisfying soup recipes with a bang!!!

This delicious (albeit complicated-sounding) recipe has all the ingredients to make me go "Oooh!": Seafood, Spice and it's low-fat on top of it all!!! Score!!

Low-Fat Seafood Gumbo

Recipe Courtesy of Emeril Legasse, Food Network

Ingredients:

3/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 poblano pepper, chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 (15-ounce) can whole tomatoes
4 cups chicken stock
4 cups clam juice
8 ounces fresh okra, tops trimmed and halved lengthwise
3 bay leaves
1/2 lemon, juiced
Kosher salt
1/2 teaspoon cayenne
2 teaspoons fresh thyme leaves
3 blue crabs, quartered, optional
1 pound medium shrimp, peeled and deveined
2 dozen shucked oysters, liquid reserved
1 bunch green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 pound lump crabmeat
Serving suggestion: cooked white rice

Directions:

Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut brown.

Meanwhile, in a large heavy skillet or Dutch oven, heat the oil with the butter over medium heat. Add the onions, pepper, celery, and garlic. Season with salt and pepper and cook until softened, about 10 minutes. Add the tomatoes, crushing them through your fingers into the pot with their juices and cook for another 5 minutes. Gradually sift the browned flour in the pot until the vegetables are coated, cook for 2 minutes more. Slowly pour in the stock and clam juice, stirring constantly. Add the okra, bay leaves, lemon juice, salt, cayenne, thyme, and crabs. Bring to a boil, lower the heat, cover, and cook for 15 minutes.

Add the shrimp, oysters with their liquid, green onions and parsley; cook until the shrimp turn pink, about 3 minutes. Add the lump crabmeat and season the gumbo, to taste. Serve with rice.

Yummm! Satisfying Soups: Kale and Roasted Vegetable Soup Recipe

I'm back with another satisfying soup recipe that is sure to stick to your ribs and warm your spirits. If you have a soup recipe you'd like to contribute, be sure to drop me a line!

Kale and Roasted Vegetable Soup

Recipe Courtesy of SimplyRecipes.com

Ingredients

3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
* If cooking gluten-free, use gluten-free broth.


Directions

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally  about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead.

Yummm!! Spicy Curry Noodle Soup with Chicken and Sweet Potato

I cannot believe it's gotten so bloody COLD here in New York City already. I feel like just yesterday I was sweating up a storm! LOL

But I have to face the harsh truth that summer is over, and Autumn is passive-aggressively letting Winter taunt us New Yorkers with it's early presence. And it's with this brisk weather in mind I've been looking into some soup recipes. For the next few weeks, I will be sharing some of my Satisfying Soup finds for us all to create and enjoy!

Spicy Curry Noodle Soup with Chicken and Sweet Potato 

Recipe Courtesy of Epicurious.com

Ingredients:

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges


Preparation:

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

Yummm! Awesome Arugula is AWESOME!!!

Arugula... How do I love thee? Let me count the ways:

1) You contain about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce, which is really a nice way of saying you KICK iceberg lettuce's tuchus!!!
2) You are also an excellent source of vitamin K, which helps the body absorb calcium, protects against Alzheimer’s disease, and helps maintain cardiovascular and bone health. And seriously, when is that EVER NOT a good thing?!?
3) You are chock full of a myriad of phytonutrients, which protects our bodies from harm. Your health-inspiring phytochemicals cleanse the body of toxins and free radicals, helping keep communication between cells crystal clear.
4) You taste awesome... nuff said!!

Before my neighborhood of Bed-Stuy became gentrified, the only place I could manage to get my hands on some Arugula was a few "make your own" salad bars in Manhattan. So for that reason, I'd like to thank my new neighbors! LOL

Here are a few recipes I've scouted on the internet, all featuring arugula, that will be sure to spice up your meal plans for the week!!

Potato Arugula Salad

Recipe Courtesy of Yummly.com

Ingredients:

1 1/2 lbs red potato (cubed)
3 tbsps white vinegar
2 cloves minced garlic (optional)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 bunch arugula (- rinsed dried and torn)

Directions:
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
2 Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
3 Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Pasta with Arugula and Tomatoes

Recipe Courtesy of SeriousEats.com

Ingredients:

1 pound pasta
3 cups cherry tomatoes (about 1 pound), rinsed
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/2 pound arugula
1/2 cup Pecorino Romano
salt

Directions:

1. Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.

2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula.

3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.


Rosemary Chicken with Arugula and White Beans

Recipe Courtesy of RealSimple.com

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

Yummm!! Falafel Frenzy!!

I have been freakishly obsessing about falafels lately. It's one of those foods that when I was working, there was always a falafel wagon nearby that I would pass by with a hearty, "Meh!". Now that I'm unemployed, in Brooklyn, and with no wagon to be found... it's all that I can think about! Such is life, huh?!?

I'm very much of a "D-I-Y" kinda gal, so I thought that I would look up a falafel recipe online to see if it could be done simply. And because I'm the kind of chick that likes to share good things, I am sharing the recipe with you all.

Falafels

Recipe courtesy of Tyler Florence, Food Network

Ingredients
2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
8 warm pita bread, store bought or homemade recipe follows
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers

Directions

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:

1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup

Yummm! Audrey's "I'm Lazy!" Green Smoothie Recipe!

Today marks the second week of my 30 Day Green Smoothie challenge! And I really must say that so far, it's been a BLAST! It's become a daily ritual to fire up the family ninja and make smoothies for the familia and I. 

While my sister and I have really enjoyed the smoothies, I do believe Mizz Lennid (My nickname for my Mama, for my new friends!) is still a bit skeptical. She has tried a few of my smoothie creations and liked them for the most part, which is HUGE, because as I've mentioned before, she's a total Finnicky Franny! LOL

Most days, I create my own concoctions, but there are times when I've really lacking the creativity to come up with something different. This is where my special "I'm Lazy!" Green Smoothie makes an appearance! 

Audrey's "I'm Lazy!" Green Smoothie Recipe

Recipe courtesy of Yours Truly (Ha!)

Ingredients: (Serves 2 women and 1 Finnicky Franny!)

1-2 handfuls of Baby Spinach

2 cups Bolthouse Farms Green Goodness

1/2 cup fruit (I usually use one of whatever I have on hand: watermelon, banana, etc.)

2 cups of Ice (We like our smoothies COLD here at Casa di Miss Moon!)

Directions:

1. In blender (Or smoothie maker, if you're fancy like that!), combine all of the ingredients.

2. Mix the heck out of them! 

3. Pour into pretty glasses (This is a requirement!) and put in a straw.

4. Lift the glass and toast to your good health. 

5. Enjoy!!!

In honor of today's post, I will be preparing my "I'm Lazy!" Green Smoothie, so be sure to check out my Tout Page for the video this afternoon!

Yummm! Dr. Oz's Tangerine Weight-orade Recipe!

I've discussed with detail the revamps I've made to my diet over the past few months in a new blog series I call, "Miss Moon Gets Healthy". One of the goals I have is to ultimately lose weight. While I love being a curvy girl, it's starting to take its toll on my health (My last hospital visit really opened my eyes!) and at 34, now is the time to get it done!

95% of what I've had to drink in the past few months is water, with the occasional aloe drink peppered in here and there. While I have definitely noticed a change (especially to my skin.. can you say "second puberty"?!?) I would like to incorporate a healthy, yummy drink choice into my diet. Variety is the spice of life, after all!

I spotted this recipe via Pinterest (If you haven't checked out my boards, feel free to do so!) and was immediately excited about the prospect of trying this out! To have a tasty beverage that can actually aid in speeding up my metabolism?!? I'm so there!

According to Dr. Oz, the Green Tea in this recipe can boost your metabolism by 12%. In addition, the tangerine helps to trigger a gene that can burn the fat in your body. And last but certainly not least, the mint is a great way to add flavor to your drink without adding any calories.

Let's see, I love green tea, I enjoy tangerines, and I'm mad for mint... Sign me up, please! LOL

Dr. Oz's Tangerine Weight-orade

Recipe Courtesy of Recipes for Diet

Ingredients:

- 8 cups of green tea, brewed
- 1 tangerine, sliced
- handful of mint leaves

Directions:

1. Mix all of the ingredients together in a large pitcher the night before. This helps the flavors to marry.
2. After sitting in the fridge over night, drink the entire pitcher the next day to get the most metabolism boosting out of the drink!

Yummm! Rave for Red Smoothies!!!

So of course I wanted to put together some recipes inspired by Rock the Red Pump™ day, and my first idea was to focus on the lusciousness that is red velvet, prominently featuring an intriguing recipe for Red Velvet Fried Chicken.... because seriously the thought of that makes my SPIRIT soar! LOL

Common sense got the better of me, and I knew that the recipe was hardly appropriate since I'm all about Getting Healthy, so begrudgingly, I sought out some more healthy options for this post. And to be honest, all of these recipes are certainly drool-inspiring, and will just as good for you as they are delicious!

Strawberry Smoothie

Recipe Courtesy of Food.com

Ingredients:

1 ½ cups soy milk
1 cup strawberry
2 tablespoons sugar
1 teaspoon lemon juice
1 cup crushed ice

Directions:

Put all ingredients into blender container. Process until smooth.

Banana Raspberry Yogurt Smoothie

Recipe courtesy of SmoothieWeb

Ingredients:

1 container (6 oz) 99% Fat Free French vanilla yogurt
1 1/2 cups soymilk or almond milk
1 cup unsweetened frozen or fresh raspberries
1 medium banana
add a few ice cubes if you don’t use frozen raspberries

Directions:

Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.

Ruby Red Grapefruit Smoothie

Recipe courtesy of SmoothieWeb

Ingredients:

1 large pink or ruby red grapefruit
1/2 cup cold water (preferably refrigerated)
1/2 cup plain nonfat yogurt
1 tablespoon honey
3-4 ice cubes
Fresh mint, chopped for garnish (optional)

Directions:

Peel grapefruit and remove as much pith as possible. Divide the sections and remove any seeds.
Add grapefruit sections and water to a blender and blend until smooth. Add the yogurt, honey and ice then process until smooth or to desired consistency. Pour into tall glasses and serve garnished with mint.

Fresh Cherry Smoothie

Recipe courtesy of MyRecipes

Ingredients:

2 cups pitted sweet cherries
1 1/2 cups ice
1 1/2 cups plain fat-free yogurt $
1/4 cup honey

Directions:

Combine all ingredients in a blender; process until smooth. Serve immediately.

Cinema, Cuisine and Cocktail : "True Blood"

I know, I know.. "True Blood" isn't a movie, it's a television show, but I'm very proud to say that thanks to my efforts (but mostly as a result of Christopher Meloni joining the cast! LOL), my sister is the newest True Blood fan.

She has been catching up on Season One over the past few weeks, so that she could be rightfully prepared when the show returns in June, and I thought that it would be the perfect opportunity to put together a Vampire-theme party menu for New Year's Eve. My plan is to rent Season Two on Netflix, get my familia together and take a virtual trip to Bon Temps, Louisiana to hang out with Sookie, Lafayette and the gang!!

The Menu:
Shrimp Scampi Po-Boy on Garlic Bread
Louisiana Red Beans and Rice
Red Velvet Vampire Bite Cupcakes
Vampire Kiss Martinis

Shrimp Scampi Po-Boy on Garlic Bread

Recipe courtesy Emeril Lagasse, Food Network

Ingredients:

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon Essence
4 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons chopped garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
1/4 cup dry white wine or Vermouth
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon finely grated lemon zest
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chiffonade basil
1 loaf Garlic Bread, recipe follows
Finely grated Parmesan cheese, garnish

Directions:

In a bowl, lightly season the shrimp with the Essence.

In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.

To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.

Garlic Bread:

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise

1 stick unsalted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup finely grated Parmesan cheese

2 teaspoons Emeril's Original Essence

2 teaspoons minced fresh parsley

1 teaspoon dehydrated garlic flakes

1/2 teaspoon fresh lemon juice

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.

In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.

Serve hot.

Louisiana Red Beans and Rice

Recipe Courtesy of La Belle Cuisine


Ingredients:

1 pound dried red beans
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces
3 garlic cloves, crushed
1 1/2 cups chopped yellow onion
1 green bell pepper, chopped
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon Creole/Cajun seasoning,
such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Tabasco sauce to taste
4 cups hot cooked rice

Directions:

Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. Serve over rice.

Red Velvet Vampire Bite Cupcakes

Recipe Courtesy of Vino Primo

Ingredients:

-3 cups cake flour
-1 ½ tsp. baking soda
-1 ½ tsp. salt
-1 tbsp. cocoa powder (for a more chocolate flavor use 4 tbsp.)
-2 ½ cups sugar
-1 cup buttermilk
- ½ cup vegetable or canola oil
-1 ½ cup plain yogurt

-2 eggs
-3 ounces red food coloring (no less!)
-1 tsp. old white wine (can also use white distilled vinegar)
-2 ½ tsp. vanilla extract
-1 recipe or 2 cans of white buttercream frosting
-1 can cherries w/ filling
-1 ounce red food coloring

Directions:

1. Pre-heat oven to 350 F.
2. Sift dry ingredient together.
3. In a separate large bowl, blend wet ingredients.
4. Slowly add dry to wet. Do not over mix.
5. Evenly divide batter between the well of 24 to 30 muffin tin lined paper cups.
6. Bake until center springs back when lightly pressed in center 18 to 22 minutes.
7. Let cupcakes cool to room temperature before frosting.
8. Add one ounce of red food coloring to cherry filling.
9. Use pointed object to make two “vampire bite” puncture marks on each cupcake. (I use a meat thermometer.)
10. Using your pointer to drizzle cherry filling downward from puncture holes to simulate bleeding.

Vampire Kiss Martinis

Recipe Courtesy of Merlotte's Bar Book

Ingredients:
1 part Vodka (chilled)
1 part Champagne
1 part Chambord

Directions:

Pour vodka, then top with Champagne.

Finish off with the "blood": pour some of the Chambord over the back of a spoon to make it float. Garnish with a Blood orange slice.

Yummm! Holiday Cookies Santa'll Thank You For...

One of my favorite Holiday traditions as a kid was leaving a plate of cookies and milk out for Santa Christmas Eve. I remember the excitement I felt when I woke up to see the plate almost empty and a note from the Jolly One thanking me for the snack. It's something I look forward to doing for my kids one day. When I pass on the tradition, I think I will give Nicky a break from all the sugar cookies and chocolate chips. Here are a few recipes that I think Santa might leave an extra present for!!!

Creme de Menthe Balls

Recipe Courtesy of ChristmasCookies.com

Ingredients:

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar

Directions:

Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough. Roll into 1" balls, then roll in additional powdered sugar to coat.

Meemaw's Kitchen Sink Christmas Cookies

Recipe courtesy Paula ("Hey Y'all!") Deen, Food Network

Ingredients:

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old-fashioned oats
1 (8-ounce) package toffee bits
White chocolate, for dipping
15 peppermint hard candies, crushed, for garnish

Directions:

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Using an electric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg, and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.

Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1-inch of space around each drop. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.

Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate. Allow to cool or serve warm. Store in an airtight container at room temperature.

Holiday Peanut Blossom Cookies

Recipe Courtesy of Cooks.com

Ingredients:

1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 chocolate Kisses

Directions:

Combine all ingredients, except chocolate Kisses, in mixing bowl. Mix on lowest speed until dough forms. Shape dough into balls using a teaspoon for each. Roll balls in sugar. Place on ungreased cookie sheet.

Bake in 375°F oven for 10 to 12 minutes. Top each cookie with chocolate Kiss immediately and add holiday sprinkles and icing for a special touch. Press down firmly so cookie cracks around edges.

Makes 48.

Chocolate Candy Cane Cookies

Recipe Courtesy of Epicurious.com

Ingredients:

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Directions:

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

White-Chocolate-Glazed Cookies

Recipe Courtesy of Martha Stewart

Ingredients:

1 batch plain or tinted Vanilla Dough (pressed into any shape)
1 cup melted white chocolate (8 ounces)
Small candies (optional)

Directions:

Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
Let cool completely before dipping in the white chocolate. Apply small or crushed candies while glaze is wet. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

Yummm! Awesome After-Thanksgiving Recipes for Your Leftover Turkey...

Thanksgiving is one day away (cue "Tomorrow is Thanksgiving" song, for everyone who attended P.S. 135 in Brooklyn! lol), and all over the globe families will be gathering together to spend time, laugh, watch the game, and eat until they lapse into a food coma. But what do you do after the friends and family have returned home and you have LOADS of turkey left over? There's really only so many turkey sandwiches you actually WANT to eat, really!

Never fear, good peers! I have scoured the internet and have assembled a group of yummy recipes that can be creating using the leftover turkey from the night before.

Curried Turkey Casserole

Recipe courtesy of Martha Stewart Living

Ingredients

1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter
1 small yellow onion, diced small
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk, room temperature
2 teaspoons curry powder
Coarse salt and ground pepper
6 1/2 cups broccoli florets (from 1 bunch)
4 cups cooked turkey, cut into 3/4-inch pieces
3 cups day-old bread, diced medium

Directions

Preheat oven to 400 degrees. In a medium pot, melt 1/4 cup butter over medium. Add onion and garlic; cook until slightly softened but not browned, about 7 minutes. Whisk in flour and continue to whisk 1 minute. Slowly add milk, whisking constantly until mixture is smooth. Cook, stirring frequently, until sauce comes to a simmer. Stir in curry powder and season to taste with salt and pepper. Add broccoli and cook just until beginning to soften, 5 minutes. Stir in cooked turkey. Transfer mixture to an 8-inch square baking dish.

In a small bowl, toss bread with remaining 2 tablespoons butter, melted, until coated. Top turkey mixture with bread and bake until sauce is bubbling and bread is golden brown, about 15 minutes.

Day After Thanksgiving Turkey Pho

Recipe courtesy of pooks088, AllRecipes.com

Ingredients

1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
1/2 onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
1/4 cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves (optional)
1 tablespoon chopped fresh cilantro (optional)
1/4 onion, thinly sliced (optional)
1 lime, cut into wedges (optional)
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)

Directions

Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.

Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Crispy Turkey Tostadas

Recipe Courtesy of EatingWell

Ingredients

1 14-ounce can petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cups shredded cooked turkey
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese

Directions

Position racks in the upper and lower thirds of the oven; preheat to 375°F.

Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey and cook until heated through, 1 to 2 minutes.

Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes
.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce and cheese.

Turkey-Porcini Tetrazzini

Recipe courtesy of Delish

Ingredients

1 package(s) (1-ounce) dried porcini mushrooms
2 1/2 cup(s) large pieces of roast turkey
8 ounce(s) wide egg noodles, cooked
3 tablespoon(s) olive oil
3 tablespoon(s) finely chopped shallots
1 teaspoon(s) chopped thyme leaves
1 pinch(s) cayenne pepper
3 tablespoon(s) all-purpose flour
2 1/2 cup(s) milk
1 tablespoon(s) cognac, quartered
1/4 teaspoon(s) salt
1/2 cup(s) Parmesan cheese
1/2 cup(s) bread crumbs

Directions

Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.

Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.

Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.

Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.

Yummm! A Bounty of Birthday-Ready Cupcakes!!!

I's my birthday, y'all!!!!! I am 34 years old today, and I am very excited and optimistic about the next year of my life will bring me. I am old enough to not want a cake on my birthday, but I do wish to sink my teeth into a delicious, yummy cuppy cake sometime within the next several hours! LOL

To inspire me to manifest a delicious sweet treat for my birthday, I scoured the internet for some yummy nummy cupcake recipes that I would love to nibble on today!

German Chocolate Cupcake

Recipe Courtesy of Yum Sugar

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.

Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.

In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool in the pan on a rack.

Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.

Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.

To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.

Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set. Top each cupcake with a dollop of nut filling.

Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Recipe Courtesy of Martha Stewart

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Seven-Minute Frosting
1 1/3 cups large-flake unsweetened coconut

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

White Russian Cupcake

Recipe courtesy of Casey's Cupcakes, Cupcake Wars (Food Network)

Ingredients
2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoons vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
1 ounce coffee liqueur (recommended: Kahlua)
1 tablespoon mocha paste
Irish Cream Filling (recipe follows)
12 ounces Irish Buttercream (recipe follows)
Small chocolate pearls (recommended: Verona)
Chocolate cigarettes
Gold dust
Vodka
Directions
Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.

Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.

Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.

Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling.

To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Irish Buttercream. Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Irish Buttercream:
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
2 tablespoons lemon extract
1 tablespoon mocha paste
4 tablespoons cherry liqueur
2 ounces Irish liqueur (recommended: Bailey's Irish Cream)
1 1/2 ounces coffee liqueur (recommended: Kahlua)
1 tablespoon vodka
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.

Cook's Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

Irish Cream Filling:
8 ounces heavy cream
4 ounces Irish liqueur (recommended: Bailey's Irish Cream)
In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.

And last.... but most certainly not least.... the cupcake I need in my life today........ :::sighs dreamily:::

White Chocolate Cupcakes

Recipe Courtesy of AllRecipes.com

Ingredients

1 cup Ghirardelli Classic White Chocolate Chips
6 ounces Ghirardelli White Chocolate Baking Bar
1 3/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
3/4 cup whole milk
3/4 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
4 large egg whites
1 cup granulated white sugar, plus
2 tablespoons granulated white sugar
1 cup unsalted butter at room temperature, plus
2 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 350 degrees F. Line 14 cupcake molds or muffin tins with paper liners or spray with nonstick spray. Sift together the flour, baking powder, and salt.

To make the cupcakes, in large bowl, beat the 3/4 cup butter and 1-1/2 cups sugar with an electric mixer on medium speed until light. Add the 3 eggs, one at a time, scraping down the sides of the bowl between each addition. Stir together the milk, lemon juice, and the vanilla. On low speed, add half the milk mixture. Mix until incorporated; scrape down the sides of the bowl. Add the remaining milk mixture and the dry ingredients in the same manner. Divide the batter among the 14 cupcake molds.

Bake on the middle oven rack for about 15 minutes, or until a tester inserted in the center of the cupcakes comes out clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool on a wire rack.

To make the frosting, melt the white chocolate baking bar in the top of a double boiler, or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Cool to room temperature. While the chocolate is cooling, combine the egg whites and 1 cup plus 2 tablespoons sugar in the bowl of an electric mixer. Place the bowl in a pot of simmering water so the water comes a third of the way up the bowl. Lightly whisk the egg whites just until hot to the touch, about 1-1/2 minutes.

Remove the bowl from the pot on whisk on high speed until very thick and cooled to room temperature, about 5 minutes. Decrease the mixer to medium-low speed and add the butter, 1 tablespoon at a time, mixing the butter in before adding the next tablespoon. Add the melted white chocolate and vanilla and mix until smooth. Frost the top of each cupcake and sprinkle them with the white chocolate chips.

Cinema, Cuisine and Cocktail : "Roman Holiday"

If you haven't watched the classic film, "Roman Holiday",what are you waiting for?!?! Funny, sweet, romantic, you will root for Gregory Peck & Audrey Hepburn, and you'll want to visit all of the places scene in the movie. Perhaps your first time watching the movie should be an event for all to enjoy, so I've put together an Italian feast that Princess Ann would've enjoyed during her stay!!

The Menu:
Stuffed Mushrooms
Italian Wedding Soup
Limoncello Gelato
Sangiovese

Stuffed Mushrooms

Recipe Courtesy of Italian Chef Blog

Ingredients:

24 (two 8 ounce packages) large white stuffing mushrooms
1 small yellow onion, diced
4 tablespoons olive oil, plus extra for drizzling
1 cup bread crumbs
1/2 cup freshly grated Parmagiano-Reggiano cheese
1 tablespoon parsley, chopped
1 clove of garlic, minced
salt and freshly ground pepper to taste

Preheat the oven to 400°F. Clean the mushrooms, then remove and finely chop the stems. Place 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion to the pan and sauté until onion is soft and translucent. Add the chopped mushroom stems and cook until tender, another 4-5 minutes. Remove from heat.

Combine bread crumbs, Parmagiano-Reggiano cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Add the cooked mushroom stems and onion and mix together well.

Stuff the mushrooms with the filling and place in an oiled baking pan. Drizzle the tops of the mushrooms with olive oil.

Place pan in oven and bake until the mushrooms are tender about 25-30 minutes and serve.

Italian Wedding Soup

Recipe Courtesy of Cooks.com

Ingredients:

1/2 lb. meat loaf mix (ground beef and pork)
2 tablespoons fresh parsley
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 quarts water or broth

Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more. Serve with warm Italian bread.

Limoncello Gelato

Recipe Courtesy of Epicurious

Ingredients:

2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup buttermilk
1/4 cup mascarpone cheese*
4 coffee beans
1 teaspoon finely grated lemon peel
1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup limoncello or other lemon liqueur plus additional for serving

Directions:

Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes.

Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. S coop gelato into glasses. Drizzle with additional limoncello and serve. * An Italian cream cheese; sold at many supermarkets and at Italian markets.

Yummm! Brown Baggin' It with Scrumptious Sandwiches

Working in Manhattan, I can very easily spend around $50 a week on my lunch alone... and that's if I only frequent outdoor carts, so yeah.... that's over $2,000 a year!!!! I really need to be more frugal, so I have decided to try to brown bag it to lunch more often. I love a good sammy (Which can cost $8-$12 Downtown Manhattan), so I decided that I would start by bringing a sandwich to work at least three times a week. While average Tuna and PB&J are great, I wanted to look up some more exciting (and grown up) sandwich choices!

Roasted Pepper and Goat Cheese Sandwiches

Recipe Courtesy of Ina Garten, Food Network

Ingredients:

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
For assembling:
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

Lamb Sandwich

Recipe Courtesy of Martha Stewart


Ingredients:

2 slices 7-grain or whole wheat bread
Mayonnaise or unsalted butter
Grilled Lamb
Mint jelly
Watercress
Fresh mint leaves
Romaine lettuce
Coarse salt and freshly ground pepper

Directions:

Spread mayonnaise or butter on 1 slice of bread. Top with lamb, mint jelly, watercress, mint leaves, and lettuce; season with salt and pepper. Spread mayonnaise on remaining slice of bread and place on top of mint leaves to form a sandwich.

Grilled Cheese with Pulled Short Ribs and Pickled Red Onions

Recipe Courtesy of Epicurious

Sachet:
4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorns

Pulled short ribs:
1 tablespoon grapeseed or canola oil
2 pounds boneless beef short ribs
Salt and pepper to taste
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion cut into large dice
6 medium cloves garlic, cracked
1 cup red wine (such as cabernet sauvignon)
Sachet (see above)
3 cups beef broth
1 2-pound loaf sourdough bread , cut into 16 slices
12 ounces Bel Paese cheese , sliced thin
2 tablespoons plus 2 teaspoons Pickled Red Onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil

Preparation:

For the sachet:
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
For pulled short ribs:
Preheat the oven to 325°F.
Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
To prepare each sandwich, begin by preheating the oven to 350°F.
Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.

Chipotle Grilled Chicken with Avocado Sandwich

Recipe Courtesy of SimplyRecipes.com

Ingredients:

3 Tbps olive oil
1 Tbsp lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise

Directions:

1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.
2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.
3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
Serves 4.