Yummm! Sinfully Sweet Sorbets!!!

I could never explain within the confines of this little blog of mine the pure unending love I have of a good, cool, soothing, sorbet. Ice Cream loaded with chocolate and candy and all that good stuff is great... but honestly, 9 times out of 10, I will be rocking a pint of Haagen Daaz Lowfat Raspberry Sorbet.

I have never attempted to make my own sorbet, and I wondered if it would be something easy to do, so I scoured the internet and found a collection of delicious and unique sorbet flavors that will not require a Master's Degree in Chemistry (Just an ice cream maker!) to accomplish and enjoy!!

Mango Sorbet

Recipe Courtesy of Epicurious

Yield: Makes 6 cups

Ingredients:

4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 tablespoons fresh lime juice, or to taste

Directions:

Line a baking sheet with plastic wrap.

Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.

Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

Honeydew Sorbet

Recipe Courtesy of Epicurean

Ingredients:

4 1/2 cups honeydew melon -- diced
- melon should weigh about 3 1/2 lbs
1/3 cup sugar
2 tablespoons lime zest -- grated
1/2 cup lime juice

Directions:

Mash the sugar and lime peel with a spoon to release the oils. Let stand for 5-10 minutes. Add the lime juice. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.

Add melon, a portion at a time, and whirl until smooth. Add more sugar or lime juice if desired. Transfer to bowl.

Nest bowl in ice water; stir often until cold, 5-10 minutes. Pour chilled puree into an ice cream maker. Freeze as directed by the maker until the sorbet is firm enough to scoop. Serve or place in freezer until frozen harder

Key Lime Sorbet with Ginger Snaps
Recipe Courtesy of Cooking Light

Ingredients:

5 cups water
1 cup sugar
3 (1/8-inch-thick) slices peeled fresh ginger
2 teaspoons grated Key lime rind or lime rind
1/2 cup fresh Key lime juice or lime juice (about 10 Key limes)
Gingersnaps (Make them fresh or buy a box)

Directions:

Combine first 3 ingredients in a large nonaluminum saucepan; bring to a boil. Add lime rind, and cook over low heat 10 minutes, stirring occasionally. Strain mixture through a sieve into a bowl, reserving the sugar mixture. Discard solids. Cool sugar mixture completely. Stir in lime juice.

Pour the juice mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Serve with Gingersnaps.

Matcha Green Tea Sorbet
Recipe Courtesy of Japanese Food About.com

Ingredients:

1 Tbsp matcha (green tea powder)
2/3 cup granulated sugar
2 cups water

Directions:

Combine granulated sugar and green tea powder in a bowl. Put 2 cups of water and the sugar mixture in a sauce pan. Heat until sugar dissolves. Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer. Stir the sorbet every 30 minutes or one hour. Freeze until sorbet is alomost frozen. Serve into glasses.

Pomegranate and Mint Sorbet

Recipe Courtesy of Giada De Laurentiis, Food Network

Ingredients:

1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish

Directions:

Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Peach-Jasmine Sorbet

Recipe Courtesy of Gourmet.com

Ingredients:

1 1/2 lb ripe white peaches, peeled, pitted, and sliced
1 1/2 cups jasmine syrup
2 tablespoons fresh lemon juice, or to taste
Sugar to taste (optional)

Directions:

Purée peaches, syrup, and lemon juice in 2 batches in a blender until smooth. Add lemon juice and/or sugar to taste if necessary (keep in mind that sorbet will taste a little less sweet when frozen). Strain through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.

Chill, covered, until cold, at least 4 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

Yummm! Scintillating, Scrumptious Salads!!!

A couple of weeks ago, Chris and I had a ridiculously amazing side salad from The Spot in Brooklyn. On paper, it sounds completely bland and boring (we forgot to pick salad dressings): spinach tossed in light lemon juice and olive oil. But the taste was EXTRAORDINARY.... so much so, that I actually put down my cajun fries in favor of the salad (And some of y'all know I loves my cajun fries!). After eating that, I've been on a quest for green ever since. I have assembled a loverly listing of salads that are not too difficult to make at home, delicious, AND best of all.... super good for you!

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts

Recipe Courtesy of Epicurious.com

Ingredients:

1 5-ounce container herb salad mix
1 cup coarsely chopped roasted red peppers from jar
1/2 cup walnut halves or pecan halves, toasted
1 10.5-ounce jar feta cheese in oil with herbs and spices
1 tablespoon red wine vinegar

Directions:

Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

Grilled Chicken and Rice Salad

Recipe Courtesy of Fitness Magazine

Ingredients:

1 recipe Thyme Vinaigrette*
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)

Directions:

Prepare Thyme Vinaigrette*. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.

Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.

If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.

*Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well.

Green Goddess Salad

Recipe Courtesy of Eating Well

Ingredients:

1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery

Directions:

Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Spinach Salad with Grilled Mediterranean Vegetables

Recipe courtesy Danny Boome, Food Network

Ingredients:

1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1/4 cup olive oil, plus more to taste
Salt and freshly ground black pepper
1/2 cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves

Directions:

Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.

Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

Yummm! Picnic in the Park!!!!

Around New York City, the evidence suggests that Spring has OFFICIALLY sprung!!! And I am sure that I am not the only New Yorker that says, "It's about time!!!" lol

I cannot wait until the weather is warm enough to spend the entire day at the park (or the beach!), with friends, great music, and of course... a picnic feast!!!



Iced Tea with Grenadine
Recipe courtesy Giada De Laurentiis, Food Network



Ingredients
4 cups iced tea (homemade or store-bought)
1/4 cup fresh lemon juice (1 to 2 lemons)
1/4 cup grenadine
Ice, for serving
Directions
In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

Zesty Chicken Salad Spread Recipe
Recipe Courtesy of About Home Cooking



Ingredients:

3 ounces (small block) cream cheese, at room temperature
1/2 cup ranch salad dressing
1 teaspoon Dijon mustard
1 (12.5 ounces) can chicken, drained (see Notes)
1/4 cup minced sweet onion
1/4 cup minced roasted red pepper (jarred are fine)
1-1/2 Tablespoons sweet pickle relish
Kosher salt and freshly ground black pepper to taste
2 to 3 drops liquid smoke, optional
1 Tablespoon chopped chives
Minced parsley for garnish
Preparation:

Whisk together cream cheese, ranch dressing, and Dijon mustard until smooth.

Mash chicken with a fork in a medium bowl until it is shredded. Add dressing mixture, sweet onion, roasted red peppers, and relish. Stir to combine. Taste and add salt, pepper, and liquid smoke, if using. Fold in chives. Sprinkle with chopped parsley.

Refrigerate 1 hour or overnight to allow flavors to meld.

Use as a spread for crackers or as a sandwich spread.

Yield: about 2 cups
Notes: Feel free to substitute chopped rotisserie chicken or albacore tuna for the canned chicken.

Spicy Hummus
Recipe Courtesy of Big Oven



INGREDIENTS
1 can Garbanzo Beans drained, reserve 2 tbls. of liquid
1/4 cup tahini
1/4 cup olive oil
1/2 tsp. lemon juice
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
1/2 tsp. paprika

PREPARATION
Place all ingredients in food processor or blender, including the 2 tbls. reserved liquid. Puree until smooth. Serve with warm pita, raw veggies, veggie or rice chips. Can also be used as a sandwich spread or on chicken.


Tomato and Garlic Pasta Salad
Recipe Courtesy of Big Oven



INGREDIENTS
1 pound Medium shells
1/3 cup Extra-light Tasting Olive oil
2 can (12 oz) Tomatoes whole peeled
1 can (16 oz) Black olives sliced
1/2 cup Fresh Parsley chopped
1 1/4 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic (Use two if cloves are small)

PREPARATION
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain.

Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine.

Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.

Herb Potato Salad
Recipe Courtesy of Ina Garten, Food Network



Ingredients
3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
Directions
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Barbecue Chicken
Recipe courtesy The Neelys



Ingredients
2 lbs chicken wingettes
1 1/2 cups Italian dressing, recipe follows
1/4 cup Neelys Barbecue Seasoning, recipe follows
1 cup Neelys Barbecue Sauce, recipe follows

Directions
Rinse chicken in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If Cooking Inside:
Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.

Place into a preheated 350 degree F oven for 45 minutes. The wings should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neelys Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups