From our Tummies to Yours

Woking it Satay Chicken

2011-10-09T20:43:00.000-07:00

Satay is most commonly served as grilled skewered meat, however, I decided to try it throwing it in the hot wok and serving it "hang free" style. The perfect solution for a satay fix in those winter months when it's too cold to trek through the snow to the barby.

Satay Sauce Ingredients:

2 Cups coconut cream

2 TBSP red curry paste

1 cup roasted, unsalted, ground peanuts

1 TBSP palm sugar

2 TBSP tamarind juice

2 TBSP fish sauce

2 TBSP Kecap Manis

In a wok, heat half a cup of coconut cream, add curry paste and cook until fragrant. Add palm sugar, fish sauce, tamarind, ,sweet soya, peanuts and remaining coconut cream. Bring to boil, reduce heat to a simmer and cook for a further 10 minutes. Store in a sealed glass container in refridgerator. Keeps well for 2-3 weeks.

To Assemble:

Heat 1 TBSp oil in wok on medium high heat. Add marinated chicken/meat. Do not over crowd wok, if necessary work in batches. You don't really need to stir this much, in fact I like just letting it sit and get almost a crunchy crust on it.

Cook until meat is cooked through.Remove from heat, pour satay sauce over the top.

Serve with steamed jasmine rice, and fresh cilantro leaves and crispy shallots.

Satay Marinade

2011-10-09T20:29:00.000-07:00

This marinade is suitable for 1lb chicken, pork, beef or extra large shrimp. Marinate for at least 2 hours and for best results overnight. If marinating shrimp a shorter period is required.

Ingredients

1 TBSP Palm sugar
1/2 Cup coconut cream
1 TBSP commercial curry powder
4 cloves garlic
1 TBSP Fish sauce
2 TBSP finely chopped coriander root and stem.

Put all ingredients in a blender and process until smooth. Marinate meat for a minimum of 2 hours, preferable overnight.

Garam Masala

2011-10-09T20:21:00.000-07:00

I have recently begun branching out to "Indian" flavors and combinations, I love the new food network star Aarti Sequira. She has great ideas for changing up common foods with Indian enhancements. However in my branching out I discovered that my local food stores do not stock the real Indian spice mix of Garam Masala. Here is the spice blend I have taken to using. You might as well mix up a double or triple batch and store it in a labeled container.

4 tbsps coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 ½ tsps black cumin seeds (shahjeera)

1 ½ tsps dry ginger

¾ tsp black cardamom (3-4 large pods approx)

¾ tsp cloves

¾ tsp cinnamon (2 X 1” pieces)

¾ tsp crushed bay leaves

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

When the spices are roasted turn off the heat and allow them to cool.

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

Grind them all together, to a fine powder in a clean, dry coffee grinder or spice grinder

Store in an air-tight container in a cool, dark place.

Cool Chicken Summer Wraps

2011-05-15T20:08:00.000-07:00

I will be honest, I am not a fan of pre-cooked/frozen food. But I saw the challenge from Tyson to create a meal with their new ready to eat grilled chicken and I thought it would be a good challenge to try to create a good tasting meal using it. My family had no idea they were eating pre-cooked chicken, and it saved me cooking, cooling and chopping my own chicken.

This recipe is flavorful and refreshing and a quick and satisfying meal for your family.

If you don't want to use precooked chicken go ahead and cook your own, but for me.. experiment tyson chicken strips was a success.

Ingredients

3-4 cups Tyson Grilled and ready chicken breast strips
1 small bunch cilantro chopped
1 1/2 cups chopped sundried tomatoes
3 stalks celery chopped
2 Lemons/juiced
Olive Oil to your preference
Salt to taste
1 Tbsp Poultry Seasoning
1 Tbsp dried oregano
Fresh tortillas

Directions

Heat Chicken strips and chop to small pieces.
Mix cilantro, tomatoes, celery, chicken ingredients together in a large bowl. Drizzle on olive oil and juice to desired moistness and sprinkle through seasonings.
Chill in fridge until you are ready to serve. Keeps well for up to a week.
When ready to serve,warm fresh tortillas and let people just wrap up their own.
Quick, easy, tasty and crunchy this is a great cooling summer meal or snack!

Stiry Fry of Beef with Roasted Chili Paste and Sweet Thai Basil

2011-05-15T19:21:00.000-07:00

Here is the stirfry I demonstrated at my

"Thai Essentials" class at Alive Utah's Cook and Taste Weekend.

It is one of my favorites!
Quick to prepare and cook which makes it a great weeknight meal. This recipe shows that you don't need to go to a restaurant for a great Thai meal.

Full of rich flavors it is certain to satisfy.

Ingredients

6 cloves garlic
1 lb tender beef cut into thin strips
1 small red onion sliced
2 tsp roasted chili paste
1 TBS oyster sauce
1 TBS fish sauce
1 TBS shaved palm sugar
1 red bell pepper cut into strips
Half cup of thai basil (or substitute regular basil if unavailable)
Handful of Asian greens, such as pak choy or baby bok choy
Coriander leaves and crispy fried shallots for garnishing

Directions

Heat 2 TBSP of vegetables oil in wok, add onions and stirfry briefly. Add garlic, stirfry briefly, add beef and cook a few minutes.

Add red pepper, stirfry briefly. Add chili paste, oyster sauce, fish sauce and palm sugar. Cook until beef is tender, only a few minutes.

Add basil, Asian greens, stirfry until greens are wilted.

Don’t over cook your stirfry, a good stirfry is fresh and crunchy and full of texture.

Transfer to serving plate and garnish with coriander and shallots. Serve with freshly steamed jasmine rice.

My Favorite Asian Supermarket--so far!

2011-05-15T18:38:00.000-07:00

I have had many questions as to where I purchase my hard to find Asian ingredients, I recommend the Southeast Market in Salt Lake City. I hear there is a great market in Las Vegas as well, while that is closer I just generally head up north more than I ever head down to Vegas. If I know I am going up there I go prepared with a little shopping list so I don't forget anything.
Here are the contact details for the store.

http://southeastmarket.com/contact_us

My Kaffir Lime Tree

2011-05-15T18:28:00.000-07:00

Recently I have had so much trouble locating Kaffir Lime leaves for my Thai cooking. After driving for 3 1/2 hours to Salt Lake City and still having no luck I decided it was worth the investment to purchase a tree myself. I took the time to research before I bought, I ordered seeds directly from Thailand and as back up I also purchased a 2 year old tree.
While kaffir lime trees do produce cute little limes, it is rare that they are used in recipes - in fact if you have a recipe for some let me know!. The leaves however are like a snippet of gold.

I purchased my tree from "The Tasteful Garden" which is located in Alabama. They have a great selection of other plants online as well. I was very satisfied and happy with my little tree. They take a little bit of TLC.. lots of sunlight, a little bit of soil treatment ever 2-3 months, and I spray it with water every couple of days to make it think it is in humidity. Worth it? TOTALLY. Here is the link to the website.

http://www.tastefulgarden.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=10&keyword=kaffir+lime&submit.x=0&submit.y=0

Hidden Veggie Crockpot Lasagna

2011-04-03T14:45:00.000-07:00

I have been thinking of making a crockpot adaption on my mothers lasagne recipe. I have seen many vegetarian versions that have eggplant and my kids and hubby really wouldn't enjoy eating that. So I snuck in some good carrots and Cauliflower.

While it's not exactly a "Quick" fix meal because there is a little preparation involved, it is worth the effort because it is so delicious and satisfying.
The good thing is once it's in the crockpot you can just forget it for 5 hours!

Ingredients
1 lb extra lean Ground Beef (beef mince)
3 mild Italian sausages (I opted for turkey - less fat than pork)
1 Small jar of your favorite marinara pasta sauce
1 lb can of crushed tomatoes
1-2 boxes lasagna pasta sheets

For the white sauce

Approx 4 cups thinly sliced (either by hand or mandolin) cauliflower

1 cup salted butter (2 sticks)

1 1/2 cups plain flour

4 cups milk

1 1/2 tsp salt to taste

1 1/2 cups shaved or freshly grated parmesan cheese

1 1/2 cups grated Asiago cheese

(if you want to top with cheese have an extra 1/2 cups shaved parmesan cheese)

Directions

Spray your crockpot generously with non-stick spray.

Prepare your sauces first so you can layer it up fast. If you like you can even slice your vegies and make your meat sauce the day before.

Meat Sauce:

Take sausage out of casing and combine it in a large heated frypan with the ground beef. You can put it in raw in the crockpot but by cooking it first you can get rid of the oils and fats. Drain the meat in a colander and replace back in pan.

Add your pasta sauce and half the can of crushed tomatoes. Flavor with extra with dried oregano and thyme.

White Sauce:

Melt butter in large saucepan on medium heat. In 1/2 cup incriments add your flour (creating a roux). Stir constantly. It will thicken up to a really thick porridge consistancy.

Turn your heat down to low. Cup by cup whisk in your milk. It will thicken constantly as it heats. When it reaches a thick soup consistancy you are ready to add in your cheeses. sauce is complete when cheese is melted into the sauce.

Put it all together

(note if you get non boil pasta sheets you can put the hard shells straight in the pot.. if not make sure to blanch your pasta in hot water so it is soft enough to form in your crockpot)

Spread some of the remaining crushed tomato on the bottom of your crock pot. Place a layer of lasagne sheets along the bottom of the pot.

Spread a very generous amount of meat sauce on top of pasta.
Cover with pasta, shaping it to your crockpot breaking hard shells if needed and cutting soft sheets if partially cooked.
Spread a generous amount of white sauce over the top of the pasta (by generous I mean about 1cm (approx 1/4 inch) - don't be stingy with your sauces.. I like to know exactly what layers I am eating.

Place a layer of cauliflower on your white sauce.

Layer Pasta.
Layer Meat Sauce again.
Layer Pasta.
Layer White sauce.
Layer Cauliflower.
Layer Pasta.
Pour remaining crushed tomatoes over last sheet of pasta, it should be just barely enough to cover the pasta lightly. Then spread the white sauce over the top hiding everything underneath. Spread parmesan shavings over the top.
Cover and allow to cook on low for 3 1/2 hours and crank it up to high for the last hour and a half.
Remove ceramic dish from crock pot and set aside to "set-up" for 15 minutes or longer. This will give you a nice firmly layered dish.

Thai Essentials Class

2011-04-01T12:26:00.000-07:00

Alive Utah South has asked me to teach a Thai Essentials Cooking Class at the next Cook and Taste Weekend, Friday May 13th, 4:00-6:00pm

First of all .. very flattered and excited! If you haven't been to one of these weekends you really should try it, there are some great classes available, not only did I learn alot but I had a fun and relaxing time.

This particular class I will teaching alot herbs, sauces and techniques, from appetizers to stir fries and curries, there is a little of everything to get you started. If you liked the Stuffed Coconut Shrimp that was featured at the last Cook and Taste weekend you will love the seafood noodle bundles we will make.

Bring a friend and come prepared to chop and eat these fresh, and tasty dishes.

~Seafood Noodle Bundles~

~Sweet Chili Dipping Sauce~

~Stirfry of Beef with Roasted Chili Paste and Thai Basil~

~Green Curry of Chicken and Thai Basil~

To sign up go to the link to the Alive website and click on Event registration in the top right hand corner.

http://aliveutah.com/content/may-cook-and-taste-event

Aussie Meat Pies

2011-03-13T14:28:00.000-07:00

Classic Australian food - Every Australian bakery has meat pies, there are so many variations on flavors - beef and bacon, beef and mushroom, steak and kidney -this recipe is using just the original basic plain beef pie. You can use it for mini pies, single serving pies or even for a large family size - just change your baking dishes. To serve for an Australian dinner simply roast or steam fresh vegies such as peas, potatoes and carrots, for dessert whip up my Australian Trifle recipe and whualla.. a complete Aussie meal!

Makes approximately 8 single serving pies.

Ingredients:

4 Sheets Puff Pastry Mostly Defrosted

1 lb Minced Beef (Ground Beef)

1 white onion chopped

1 packets brown gravy mix

Water

1 egg and milk for eggwash

Directions:
Pre-heat Oven to 410F
Spray a large skillet with non stick cooking spray. Heat on medium and add your onion, when softened add your beef.
When completely browned sprinkle on your gravy seasoning and then add water as directed on packet.. more if you like your pie saucey. If you find that your mixture is too runny simply add a little bit of corn starch.
When you have a thick stew like meat and onion mixture you are ready.

For single serving size pies use a large teflon muffin tin. (If you can find aluminium pie casings then use those.. I don't have them in my area)
Spray muffin tray with non stick spray.
Unfold your puff pastry, lightly dust counter with flour if it is sticky.
Quickly roll over the pastry with a rolling pin and thin the pastry out a little bit and make sure any creases are smoothed out.
Divide your pastry into squares to fit in the bottom and over lap over the top as well.

One by one press into your muffin tray.

Once you have the bottom of your pie put in scoop in your meat filling.
Don't fill it all the way to the top or when it cooks the juices wil make the pastry top come off.

Cut out tops to fit your pies. You want the edge to over lap so you can get a good seal on your pie. (See picture below)

When you have completed this for all your pies get your kitchen elf to help you put on an eggwash over the top, this gives the pastry that great shiney appearance...and kitchen elves love putting on their aprons and helping.

These were mini meat pies (mini muffin size-perfect for my kitchen elf)

Place pies in oven and bake until they are golden and flakey - approximately 15-20 minutes.

Your pastry should not be doey but cooked all the way through.

Serve with Tomato sauce for a truly traditional lunch.

Stirfry Chicken with Roasted Chili Paste, Asparagus and Thai Basil.

2011-03-01T15:48:00.000-08:00

I was craving some zingy thai flavors this week. This stirfry was whipped together in 15 minutes. A quick chop of your key ingredients and then it's minutes for a tasty balanced meal. I love those kinds of dinners.

Ingredients

6 Cloves Garlic

500 grams (Approx 1 pound) Uncooked chicken cut into thin strips

1 red onion (If in the U.S. use a small red onion and not the giant ones you commonly find)

2 tsp Roasted chili paste ( This is not Sambel Olek, don't confuse the two)

1 TBSP Fish Sauce

1 TBSP Oyster Sauce

1 TBSP Shaved palm sugar (you can substitute in brown sugar if you cannot access palm sugar)

1 large handful of Sprouts

Approx 2 cups chopped Asparagus (Small and fresh is best)

Half Cup Thai Basil leaves

Coriander (cilantro) leaves for garnishing.

Directions

If you would like to garnish with egg as well lightly beat 2 eggs in a bowl, add a splash of fish sauce and mix. Heat 1 1/2 TBSP oil in wok, throw in egg tipping pan to let it spread around like you are making an omlette or crepe. Allow it to cook quickly flipping when ready to cook the other side without break it apart.

When completely cooked remove from wok and slice into long strips.

Heat 2 TBSP of vegetable oil in wok, add onions and stirfry briefly.

Add Garlic and stirfry briefly.

Add Chicken and cook a few minutes.

Add your asparagus, stirfry briefly.

Add chili paste, oyster sauce, fish sauce and palm sugar.

Cook until chicken is tender, only a few minutes.

Add basil, sprouts, and stirfry until greens are slightly wilted.

Transfer to serving plate, serve with Steamed jasmine rice and garnish with coriander and egg if desired.

Stuffed Coconut Shrimp and Sweet Thai Cucumber Relish Salad

2011-02-23T13:34:00.000-08:00

Here is the recipe Featured in the Alive Utah Appetizer Recipes. I have previously posted the Stuffed Shrimp and Relish recipes sepereately, but here they are together in "salad form" for your convenience. Serve these to your guests hot and crispy and while they eat you can whip up your stir fry or curry.! A great way to start your thai meal.!

Ingredients:
20 Large green king prawns (get the largest uncooked shrimp you can find if you aren't near fresh seafood) deviened and butterflied (butterflied is to slit down the back without cutting the shrimp in half.. thats why the bigger they are the more room you have to stuff.)

125 grams (.27 lb) chicken breast, finely chopped

1 clove garlic

1 tbsp coriander (cilantro) stems finely chopped

half teaspoon white pepper

2 slices finely chopped ginger

1 tsp fish sauce

2 tbsp coconut cream

Batter Ingredients:

2 tsp sambel olek

1 tbsp very finely chopped lemon grass, tender part only (If you can't get your hands on lemon grass substitute for half teaspoon lemon zest)

1 cup plain flour

1 cup corn flour

soda water (Enough to make a batter the consistency of pouring cream)

1 1/2 cups shredded coconut

Cucumber Relish Recipe to Follow.

1. If you have a mortar use it .. if not grind up and pound as best you can the garlic, peppercorns, coriander root and ginger into a paste.

2. Place finely chopped chicken into food processor with coconut cream and process to a paste. Add garlic coriander paste and fish sauce.

3. Place in fridge to chill for 2 hours

4. Fill the prawns down their butterflied backs with chicken mixture.

To Cook

1. Combine flours, lemon grass, sambel olek in bowl, add enough soda water to make thin batter.

2. Carefully roll prawns in some plain flour, dip into batter, then roll in coconut.(put only half of your coconut in a bowl at a time otherwise it will get goopy and gross quickly)

3. Heat 2 cups of vegetable oil in wok (or use deep fryer), deep fry prawns in batches of six until crisp and golden, about 5 minutes. Cut open to one to make sure they are cooked all the way through. The chicken stuffing and shrimp should be a solid white colour.

Plate immediately and serve while shrimp is hot. On each serving dress your lettuce with cucumber relish making sure each serving has good amounts of the cool cucumber and peanuts.
Place shrimp on top. It is a good idea to serve the relish in a bowl on the side as well so your guests can add more to their taste.

Sweet Thai Cucumber Relish

Ingredients:1 cup coconut vinegar (or white vinegar)
1 cup white sugar
1 good splash of fish sauce
1 large cucumber
4 small red chilis, deseeded and finely chopped
1/2 of roasted, unsalted peanuts crushed or finely chopped. (you will probably have to buy unsalted peanuts and roast and crush them yourself)
1/3 cup chopped coriander (cilantro), including stems
1/2 Tsp Salt
Directions:

Combine the vinegar, sugar and salt in a small saucepan over medium heat. Bring to boil, stirring occasionally, cook for one minute at a gentle boil. Remove from heat and cool completely to room temperature.

While sauce is cooling. Peel and slice cucumber in half lengthways. get a small spoon and scoop out the seeds. Slice very thinly so that you get "moon shaped" cucumber slices.

Place the cucumber, chilis, peanuts and coriander in bowl. Pour over cooled dressing and toss gently.

Place in fridge and chill until use.

As prepared for the Alive Utah/Artful Edibles Tasting.

Gourmet Chocolate Caramel Apples

2011-02-22T14:03:00.000-08:00

This is Definitely a tricky one to post. Alot of this recipe is common sense your judgment of consistancy and texture. I will update this recipe with more details and pics of step by steps. Most times I make these I am doing it by myself and it generally takes two hands, taking pictures of the apples in action is a challenge!.

Ingredients:

4 Large Apples (use your favorite - I love the kick of the granny smiths with the chocolate)
2 blocks of chocolate of your choice (milk, dark, or white)
Drizzle chocolate or chips of your choice. I particularly love the butterscotch flavored chips with the apple and chocolate flavors
2 bags of Caramels.
2 TBSP shortening (more for your drizzling topping)
2 TSP Whole Milk (full cream milk)
Parchment Paper
Popsicle Sticks (paddle pop sticks). Try to get good quality ones as the cheaper ones will not be able to handle the weight of the apples when you are dipping.

Preparation: This preparation is important. So many times I am asked the same question - "how do you get the caramel not to just slide off the apple" here are some prep tips that will almost guarantee you success.
1. Scrub you apples with as hot water as possible and rub dry vigorously. This will remove as much of the shiney, slidey wax as possible.
2. Chill your apples overnight. - Simply chilling them until they are cool to touch is not enough. You want the coolness to keep radiating from inside the apple so keep them chilling all night long. This will ensure your coatings set faster.(also chilling your cookie sheet/tray will also help)
3. This is best done in a cool environment.. if you are in the middle of summer try to do this in an area with air conditioning.. when I do this in the winter I usually prop a window open. The chilled air can be your best buddy when setting caramel on apples.

Directions For The Caramel Apple:
Place parchment paper on a cookie sheet or tray. Spray lightly with non stick cooking spray.
Unwrap all your caramels and place in a large microwavable bowl. Add milk and microwave 1 1/2 minutes, stir and place back in teh microwave removing every minute to stir and make sure it is not burning. When caramel is smooth runny consistancy it is ready to be used.
Remove only the apple you are working on from the fridge at one time. That helps the other apples remain as chilled as possible.
Place your stick firmly into top of the apple.
Tilting the bowl of caramel slightly dip your apple in and rotate it around until it is completely coated. By not letting your apple rub along the sides of the bowl as you turn it you will have prettier more evenly coated apples.
pull it out and rotate your apple over the bowl to let excess drip off.
Gradually as you see the caramel stiffening on the apple start rotating it slowly so it will continue to cool with as much of the caramel on as possible. Sometimes holding your apple in by your freezer vent or by a cool breeze while turning slowly will help. Taking your time with the apples this way makes it so that you dn't have puddles of caramel form on your tray. I like to think of it as lava. Cool it down and eventually it will stop moving.
Place it carefully on your tray . Don't squish it down just let the apple and caramel set it's own standing position.
Repeat with all apples, making more caramel sauce as needed if you run out.
Refridgerate over-night for completely set apples.

Directions For the Chocolate Apple:
As before your apples need to be completely chilled before embarking on the next step. Thankfully the chocolate cools alot faster and quicker than the caramel.
Prepare your chocolate by heating it over a double boiler set up. boil water in a pot and place a bowl with your chocolate on top of it making sure it does not touch the water. This will ensure even heating. Add your shortening. Stir the chocolate when needed, keep a close eye on it.
When completely smooth and runny remove from heat.
Remove one apple at a time from the fridge. Like with the Caramel dip the apple in until it is completely coated (without touching the sides of the bowl), letting remaining chocolate drip off. As chocolate drip slows start to rotate it slowly to help with the even spread and setting. If you want to add toppings such as crushed Oreos, toffee bits, nuts (Whatever candy bar takes your fancy really.. you just need to chop them pretty small) then now is the time to apply them. It is best if you scoop it in one hand and holding the apple in your other press it into the chocolate. If you do this too early it will all just slide off.
When chocolate lookes stable place it on the tray to cool until it is set.
Continue with remaining apples.

The Final Drizzle Touch:
If you aren't sick of your apples yet then go ahead and once the chocolate coating is firm you can put on the drizzle. Mix either another batch of different coloured chocolate or melts. I really LOVE the butterscotch melts on my apples. The flavor combo is great. Mix and heat it with Shortening like you did the chocolate. (The shortening allows it to set fast and hard and also gets is runny)
using a spoon or fork---PREPARE TO GET MESSY!-------
Coat your utensil and then start flicking it over the apple. More you flick the thinner your drizzle marks will be so don't be shy or afraid of the mess, just go for it. I like to flick in one diagonal direction, and then go the opposite direction over the top to make a fun criss cross pattern.
Feel free to experiment with different flavor combinations of your choice.

These apples are a bit of work and preparation, but they are so delicious, in the end it is all worth it!

Red Velvet Cream Cheese Cookies

2011-02-21T13:07:00.000-08:00

Here is a fun adaption on the Oreo Cookie recipe I posted. Perfect for Valentines Day or Christmas.

Cookie Ingredients:

1 Pkg Red Velvet Cake Mix (if you don't have that any moist chocolate cake mix will do)
1/2 cup crisco (translation for aussies.. shortening or a type vegtable oil)
2 Beaten Eggs
Filling Ingredients:
8 0z Cream Cheese
2 cups powdered sugar
1/4 cup butter or margarine
1 tsp Vanilla
Directions:
Heat oven to 350 F.
Combine all the cookie ingredients in a bowl.
Lightly grease a cookie sheet.
Take a small piece of the dough and roll it into a ball. It should be the size of a dime - or $1.00 Aussie dollar.
Do a test batch placing 1 or two balls on the tray. Cook for approximately 10 minutes. Dough should flatten out and deflat upon removing from teh oven as well. Use this time to exactly measure how long your oven requires to cook these cookies.
Place balls on tray and space approximately 2-3 inches apart.
Remove from oven once cooked and allow them to sit and cool before removing from the tray.
Allow cookies to completely cool before adding filling.
Filling Directions:
Soften cream cheese and butter. With an electric mixer whip the cream and butter together, add in Vanilla essence, slowly add the powdered sugar.
Place in fridge while you wait for your cookies to cook and cool.
To Assemble: Fill a large zip lock bag with the end cut or a piping bag and pipe cream cheese onto the top. Add sparkly sprinkles for an extra effect and crunch.

Southwestern Chicken Chili

2011-02-20T17:48:00.000-08:00

If you are a fan of the taco soup I posted then you will love this simple and tasty chili soup.

All these ingredients are usually in your pantry so its quick and easy.

I've tried many chicken chili's and this is by far my favorite.

Based on a recipe by Pixie Worthen

Ingredients
4 - 6 chicken breasts
2 cans diced tomatoes (garlic & onion flavor - if you can't get that just plane diced tomatoes is fine)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed
1 - 2 cans diced green chilis
1 1/2 pkg ranch seasoning
½ - 1 pkg taco seasoning

Topping options:
Cilantro, "mock cafe rio dressing," crushed tortilla chips, lime juice

Directions:
In a slow cooker, combine all chili ingredients and cook on low 5 hours.
Shred chicken, stir back into chili and heat for another 30 minutes-1 hour.
Serve with desired toppings.
Enjoy!

Pomegranate Pellegrino Mint Spritzer

2011-02-20T15:33:00.000-08:00

Refreshing, Fruity and Sweet this drink is a great compliment and palate cleanser to all dishes. Super easy to make, it sparkles and impresses on the table.

Ingredients:

2 bottles Pellegrino Sparkling Natural Mineral Water

1 bottle Langers Pomegranate Cranberry Juice

1/2 cup packed fresh mint leaves

1/2 cup sugar (or simple syrup) to taste.

Directions:

Combine all ingredients except mint to your taste.

When sugar has dissolved place mint in pitcher and with a wooden mixing stick crush it on the bottom to release the flavors.

Serve Chilled.

Dark Hazelnut Chocolate and White Coconut Chocolate Mousse Duet

2011-02-20T15:27:00.000-08:00

Creamy Rich FLUFF.. thats all I have to say about this dessert.

Chocolate Hazelnut Mousse

Ingredients:
12 Oz Ritter Sport Dark Hazelnut Chocolate ( you can also use the lindt chocolate hazelnut block, it just doesn't have whole hazelnuts like the Ritter Sport)
4 egg yolks
1/2 white cup sugar
1 tsp Almond Essence
3 cups heavy whipping cream

White Coconut Chocolate Mousse

Ingredients:
9 oz Lindt White chocolate coconut (1 1/2 blocks)
2 egg yolks
1/4 cup white sugar
1 1/2 cups heavy whipping cream

Directions:
Make each mousse one at a time. Have your bowls ready to spoon it in. Start with your dark chocolate mousse.
Melt the chocolate over a double boiler setup
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size.
Whisk in the Almond Essence.

When the chocolate has melted, whisk it into the egg yolk mixture. It will thicken extremely quickly .. don't panic it will work out once you work in the cream.

In a medium bowl, whip the heavy cream to medium peaks.
Using 1/3of the cream really mix it into the chocolate egg mixture well getting out most lumps.
Then gently fold in half of the remaining cream.
Even more carefully fold in the last section of the cream into the chocolate mixture. until it is all incorporated
Transfer the mousse to individual serving dishes.
Repeat the process for the white chocolate mousse and pour on top of the dark chocolate.
This is great because you can make it the night before.
Cover and refrigerate for AT LEAST 2 hours.

Apple and Ginger Glazed Fall Apart Ribs with Zesty Fresh Apple Chutney

2011-02-20T12:33:00.000-08:00

I decided to use my technique for fall off the bone BBQ ribs (see posted recipe) but I put a fall flavor twist to it.

So here we have juicy succulent sweet ribs. My husband tasted said they were the best he has had and actually prefers them to the BBQ flavored ribs.

Ingredients

1-2 racks Baby Back Ribs (Costco has a great pack of baby back ribs that are excellent quality and cook to perfection each pack has 3 racks)
1 batch of Apple Ginger Glaze (See Glaze Recipe)
2 TBS Liquid smoke
Water
1 batch of Rib Rub (see rub recipe)

Rib Rub Ingredients:

1 TBS garlic powder
1/2 TBS Ground Cloves
1/8 cup brown sugar
1/8 cup salt (Kosher is best)
1/8 cup onion powder
1/8 cup paprika
1 TBS black pepper
1 TBS chili powder
1 TBS dry mustard

1 TBS red pepper (Cayenne Pepper)

Combine all the spices ina bowl until ready to use.

Makes enough for 2 racks of rib

Pre-Heat oven to 270F (132C)

Remove ribs from packet. Pat dry with a paper towel.

To prepare the ribs for maximum tenderness you need to strip the back of the clear membranes.

With a sharp knife (preferably one that is long and skinny) you need to try to slip it between the membrane and the flesh. If you have too much difficulty doing this (it took me 2 racks to perfect it myself) at least scour the membrane so it can split off the meat when it cooks. If you do this be carefulnot to slice too deep so as to get into the flesh.

This takes time but I think it makes a huge difference in the end product, if you can try to slice the membrane off altogether that will produce the best result.

Prepare a roasting pan by placing approx 1 inch water in the bottom. Add your liquid smoke to this water.

Place the roasting rack in the pan to check the water will not be touching the meat.

Apply rub liberally all over the racks of ribs (note if your ribs are too long for the pan you might have to cut them in half)
Once spiced place them on the roasting rack, it is o.k. to place some on top of each other.

Cover with tin foil. Place in oven on middle rack and cook for 7-8 hours.

When ribs are done in the oven heat your BBQ/Grill to medium temp.

While the ribs are laying on one side coat it with your Apple Ginger sauce.
Coat some nonstick oil on the BBQ right before you put on your ribs .. the tender meat will stick!
(If a thunderstorm comes roller in while you are cooking outside it is o.k. to cook these in a large skillet instead - --- just speaking from experience)

Using long tongs or a super long spatula VERY carefully pick up ribs (1 rack at a time people). They are so tender they will slide off the bone when you try to pick them up. Place them on sauce side down. .
Flip oh so carefully when the front side is heated through. Remember the meat is already cooked you are just basting and infusing your glaze flavor.

Seared Scallop with Shaved Lamb and Pea Puree

2011-02-20T11:47:00.000-08:00

I LOVE this appetizer.

This whole dish was simple in seasoning, but has a few seperate components when put together make it burst with flavor. The small shaving of lamb compliments all the flavors of the puree and scallop.

I think this was my personal favorite of the luxury dinner night. If you can't afford or find lamb in your area then you could leave it out.. but if you have the chance to make it all you won't regret it.

Ingredients:

1 Batch of Pea Puree (see pea puree recipe post)
6 large Scallops
Count your Scallops - 1 per serving is plenty.. unless you know someone will like seconds do one or two more than needed- just in case!
Salt and Pepper to Season
Olive oil

Directions:

Scallops

Pat your Scallops dry.
Coast liberally with olive oil. Season both sides with salt and pepper.
Heat a stainless steel pan on high. Add in a coating of olive oil.
When heated add your scallops, they should hiss happily when they hit the pan.
Let them sit approximately 1 1/2 - 2 minutes each side (they won't take long). Be careful they don't stick to the pan. You should have lovely crispy brown scallops.

while the scallops are sizzling cook your lamb...............

Shaved Lamb Rack of Ribs

Ingredients:

3 Lamb Ribs
Salt and Pepper
Olive Oil

Directions:

Take a rack of lamb ribs and cut off 3.
Like with the scallops, Rinse ribs and pat dry with paper towel.
Heat Pan with olive oil on high temp.
Season ribs liberally with Salt and pepper on all sides.
Place ribs in pan and let them cook and sizzle to taste. I don't like rare lamb so I cooked my a little longer. It's up to you.
When done remove from pan onto a cutting board and slice very thinly.

PUTTING IT ALL TOGETHER.

On a nice white plate scoop a dollop of pea puree. Add small shavings of hot lamb and then top with Scallops. Clean plate edges if needed and serve. Simple and beautiful.

Pea Puree

2011-02-20T11:36:00.000-08:00

I decided to try a pea puree after the big "Top Chef" debacle of who stole the pea puree.

It made me think .. what is all the big deal with pea puree.

I am glad I was cheeky enough to try it because I think it was the show stopper of my luxury dinner menu.

Give it a try, even your pea haters might reconsider their attitudes to little ball of green.

(This can be made the day before and simply re-heat when ready to serve)

3 french shallots, finely chopped
1 garlic clove, finely chopped
2 slices Pancetta finely chopped (you can substitute a thickly sliced non smoked bacon in here)
135g (1 cup) frozen peas (YES FROZEN)
3 tablespoons chicken stock or water

Melt the butter in a saucepan over low heat. Cook the shallots, garlic and pancetta for 3 minutes, or until soft but not coloured. add the peas and stock. cook over high heat for 3 minutes, or until the liquid has evaporated.

Cool a little, then puree in a food processor until smooth. Season to taste. (I used an emulsifier... I LOVE that thing. puree and keep puree-ing until it is pretty much silky smooth)

Trio of Pastry Cups

2011-02-20T11:30:00.000-08:00

~Caramelized Sweet Onion and Feta~You are guaranteed to find each person will at least love one of these three if not all of them. They are teeny enough that you can snack and munch and save room for the rest of the meal.

~Grilled Bacon Mushroom and Fresh Herbs

~Brie and Cranberry Salsa~

Puff Pastry Cups

4 sheets Puff Pastry Sheets(found in the frozen section of your supermarket)

Allow your Pastry to thaw to complete.

Pre-Heat Oven to 400 F.
Spray a mini- muffin tray with non-stick spray. Also do a large regular muffin tray if you would like larger cups.

Roll your pastry to thin it out into a square shape. Cut it into squares (one sheet cut into 9 squares for me). Place the square in the muffin cups. Press it into the bottom to help it to form and keep shape as it puffs up. Trim the edges of pastry off the top of the muffin top edging.

Place in oven and cook until just barely crispy. Do not cook fully as then they will over cook when you fill them. You just want to firm up the middle .

Pastries will Puff up and you might think they are not cup shape. Just get the back end of a knife or spoon and while baking gently press in the middle. Repeat again once the come out of the oven and are a little malleable.

Fillings

Brie and Cranberry Salsa (Salsa must be done 3 days before hand)

Ingredients:

1 packet of Craisens (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary
1 large Triangle of Brie.

Directions:

Combine Vinegar and Sugar in a re-sealable bowl. Stir and try to break down the sugar as much as you can. Add the rosemary.
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate, when ready to place in cups drain it completely from the vinegarette, squeezing it out with a colander.

To Serve - Place as much brie as you can in your pastry cup without it overflowing. Bake in 400 Degree oven until Cheese is fully melted and bubbling slightly.

Remove and top with cranberries.

Grilled Bacon Mushroom and Fresh Herbs

Ingredients
4 cups Button mushrooms medium finely chopped
5 slices Meaty Bacon (chopped to same size as mushrooms)
2 TBS Worcestershire sauce
olive oil
2 sprigs fresh oregano
2 sprigs fresh thyme
1 tsp fresh parsley chopped
1 tsp beef Bullion
3 garlic cloves smashed
salt to taste

Directions:

Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.
Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.
With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).- If cooking indoors and not on a grill simply place the foil on a cookie sheet and cook on a high temperature in your oven.
Spray the foil with non stick spray.

Put the bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.

Nestle the smashed garlic cloves on the bottom under the mushroom mixture.

When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

When vegetables are starting to soften, drizzle on your Worcestershire sauce. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until are completely cooked through.

Remove from grill and spoon into your pastry cups.

Caramelized Sweet Onion and Feta

Ingredients:

2 Large red Onions (Finely Chopped)
1/2 cup TBS Butter
Salt to Taste
1 cup chopped Feta Cheese.
1 TBS Balsamic Vinegar
1/2 Cup Heavy Cream
2 eggs

Directions:

Heat pan to medium. Melt 1/2 butter in the pan and add the onion. Cook it on medium low heat. As onions cook keep adding parts of the butter to keep it moist. They will cook for approx. 20-30 minutes. At the end when the onions have darkened without burning add the balsamic vinegar.

Whisk egg and cream together, adding salt for seasoning.

Place a small amount of onion in the bottom of your pastry cup. Top with some Feta then pour in the egg cream mixture. Place in oven and cooked until set. (egg should be softly cooked through like a quiche)

Cranberry and Herb Salsa

2010-12-28T13:12:00.000-08:00

This zingy little chutney/salsa is the perfect accompaniment to baked brie, or on salads.

I also save the vinegar sauce used for marinating and turn it into a salad dressing!

Ingredients

1 large packet of Craisens chopped (dried cranberries will do)
2 cups Red Wine Vinegar
1 Cup Sugar
1 TBS chopped dried Rosemary

Directions

Combine 1/2 the vinegar and all the Sugar in a saucepan. Heat on low until the sugar dissolves, allow it to cool to room temp.
When cooled combine the remaining vinegar and herbs with the cooked sugar mixture in a re-sealable air tight container.
Add chopped dried rosemary
Add Cranberries and mix, thoroughly coat them evenly.
Seal and refrigerate. When ready to serve strain the vinegar marinade (if you want to keep this for salad dressing reserve in a bowl). Try to squeeze out as much of the liquid as you can from the berries.

To Serve - This is a great palate cleanser for cheese platters. Serve chilled.

Pumpkin Chocolate Chip Kiss

2010-10-17T18:03:00.000-07:00

Here's a little twist on pumpkin chocolate chip cookies. Your hands will get a little more messy and it takes time, but they are so cute and make wonderful gifts!

Cookie recipe courtesy of Libby Parr

Ingredients

1 cup butter flavored crisco (or shortening)
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
For dipping another 2 cups semi sweet chocolate - or your favorite dark chocolate.

DIRECTIONS

Preheat the oven to 375 degrees. Spray cookie sheets (grease).

In a large bowl, mix together the crisco shortening and white sugar until smooth or fully incorporated. Beat in the eggs one at a time whipping them in well.

Stir in the vanilla and pumpkin until well blended.

Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowel; stir into the pumpkin mixture.

Mix in the chocolate chips and walnuts if desired.

Scoop a small spoonful into your hand and roll fast into a ball. (if you roll your hands slow it will just stick to your hands) then roll some more unevenly so you create a cone shaped ball.

Place onto cookie sheet. This is a very firm dough. however you place it and shape it is how it will stay. It doesn't spread on the sheet so you don't have to worry too much about spacing.

Place in the oven and let cook approximately 8-10 minutes, until the tip is just barely turning golden.

While cookies are baking over a double boiler melt your remaining chocolate pieces until nice and runny.

Remove cookies from oven, cool on rack and continue to bake until the rest of the batter is used up.

Take your cookie and dip the pointy top into the chocolate, hold it in the air to let it start to set and get it's "kiss" look.

Then place a plate of them in the freezer to help them set up while you continue to dip the rest of your cookies, remove set up cookies and rotate remaining cookies into the freezer.

Chicken and Shitake Mushroom Lettuce Wraps

2010-10-07T16:26:00.000-07:00

My Handy dandy sister in law Camille hooked my up with this great recipe. If you are a fan of the P.F. Chang lettuce wraps then this is the post for you. The smokey flavor of the mushrooms, the slight crunch of the water chestnuts, the coolness of the lettuce, it all works together perfectly for a really tasty Asian inspired meal. Thank you Camille!

Cooking Sauce:

1 TBSP hoisin sauce

1 TBSP soy sauce
1 TBSP red wine vinegar
2 TBSP Oyster sauce
2 TBSP water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch (cornflour)
Iceberg lettuce leaves, or any preferred lettuce leaves (keep in mind you need a good head of lettuce since you need an intact leaf to hold the chicken mixture)

Remaining Ingredients
8 shitake mushrooms minced (you can use dried you just have to soak them with boiling water for 30 minutes and remove the woody stems before use)

1 tspn cornstarch

2 tspn red wine vinegar

2 tspn soy sauce

2 tspn water

salt and pepper

1 1/2 pounds boneless, skinless chicken (approx 680 grams)

5 TBSP fresh ginger, minced

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies (optional.. I did not use them this time)

1x8oz can bamboo shoots, minced

1x8oz can water chestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Directions

Make sure all your ingredients are prepared and ready for use. The key to Asian cooking is having it all prepped because it cooks so fast.

Mix all ingredients for cooking sauce in bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tspn oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Ad 3 tbsp oil, then add the chicken and stir fry for about 3-4 minutes (until cooked). Set aside.

Add 2 tbsp oil to pan. Ad ginger, garlic, chilies (if you are using them), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of the noodles.

Spoon into lettuce leaf and roll.

I served mine with Coconut Jasmine Rice.

Vote for My Luxury Fall Dinner

2010-10-04T19:12:00.000-07:00

Here we go again.

The voting booths are open for a couple days. If you put it off you know you will forget. It's pretty simple if you have already done it before you will already be all set up. You need be a member of Food Buzz. Simply go to this link.

http://www.foodbuzz.com/project_food_blog/challenges/3/view/1199

Then Click on the love heart on the top of the page to vote. It will tell you "To confirm your vote you need to login to food buzz or join". Simply follow the yellow brick road.

So many of you have commented and I love it. Thanks for all the feedback and by all means keep it coming. I love hearing your thoughts.

Hopefully I will be doing this again next week for the Photo Challenge.

Project Food Blog Challenge #3: La La La Luxury Dinner

2010-10-03T14:34:00.000-07:00

PRESS PLAY

The first thing that came to mind when read the word "luxury" in this food challenge I thought..

NO KIDS! haha.

Don't get me wrong I love the moments I have with my girls in the kitchen, but most of my food revolves around being compatible for little mouths. This subject of luxury gave me tingles and excitement at the possibilities open to me.

Seafood, Lamb, Chocolate.... my head was filled with visions of loveliness.

In deciding who to invite to the party I decided to make this a girls night for dinner. I called some friends that I knew weren't picky eaters (no offense picky eaters) and we all lined up our babysitters.(shout out to Brooklyn the babysitter here!)

I had such a great time, and I hope my friends did too, we talked, laughed and nibbled chocolate mousse long after dinner. Thank you girls for such a great night. I think we will have to do this again!

Planning the Party

First step is to plan ahead. Start at least a week before your party, the more time you give yourself to plan ahead the more you can enjoy your guests and the food. What's the point of a party if you can't enjoy it right?

Lists.

In planning what food to choose you can plan whatever you want but it is pointless if you don't have a catering kitchen to create it all in.

I wrote out a huge list of dishes that sounded great to me. I thought about food available in this region of the U.S., what foods are in season right now locally, what foods are in my ripe in my veggie patch.

List 1 - Narrow Down Your Dishes

Then I narrowed it down to what dishes were possible to cook in the kitchen at roughly the same time, this is all about multi-tasking. No point booking the oven for one dish when another needs it.

I worked out that if I did my slow cooked ribs in the oven I would be able to cook my seafood on the stove top and that I could grill other things on the BBQ too. My list got smaller.

O.k. if you are not a list person, for the sake of planning a party you will have to start now!

List 2 - Work Out What You Can Make the Day Before

I looked at my menu and broke down what I could prep the day before, I saved myself alot of stress by making these parts before hand. I was surprised after writing it all down how much I could pre-do

Pea Puree

Roasted Tomato & Jalapeno Sauce

Apple Chutney & Glaze for Ribs

Ribs Rub

Cut Herbs from Garden

Puff Pastry Cups

Caramelize Onion

Chop Mushrooms & Bacon

..... and so on

List 3 - Check Your Serving and Decorating Resources

Something I learned.. make sure you have enough dishes to feed people, check that you have table clothes, and all those little details we sometimes forget about until the last minute.

List 4 - The Shopping List

Break it down.. work out what food you need from what store. You don't want to be rushing around at the last minute only to find no one has marscapone (cough cough). Browse the stores if you are there.. see what they have so you know you have those ingredients.

List 5 - The Time-line

Write out a schedule of what you need done by what time.

Don't forget the important things like... cleaning the guest bathrooms, cleaning entire house, and .. TAKE A SHOWER. Just because you have been cooking all day or days doesn't mean you have to look like it. Party's are about the whole package!

List 6 - Whats Left

2 hours before "go time" double check your time-line. Go over all your dishes and write down what you haven't yet accomplished or done. It's easy right before mealtime to check things off the still to do, and easier if you have friends or husbands helping you out to just look at the list and start working for you. (yes there always a hidden motive!)

THE RECIPES

My Menu

Trio of Puff Pastries

You are guaranteed to find each person will at least love one of these three if not all of them. They are teeny enough that you can snack and munch and save room for the rest of the meal.

Puff Pastry Cups

4 sheets Puff Pastry Sheets(found in the frozen section of your supermarket)

Allow your Pastry to thaw to complete.

Pre-Heat Oven to 400 F.

Spray a mini- muffin tray with non-stick spray. Also do a large regular muffin tray if you would like.

Roll your pastry to thin it out. Cut it into squares (one sheet cut into 9 squares for me). Place the square in the muffin cups. Press it into the bottom to help it to form to the shape as it puffs up. Trim the edges to match the circle top.

Place in oven and cook until just barely crispy. Do not cook fully as then they will over cook when you fill them. You just want to firm up the middle .

Pastries will Puff up and you might think they are not cup shape. Just get the back end of a knife or spoon and while baking gently press in the middle. Repeat again once the come out of the oven and are a little malleable.

Fillings

Brie and Cranberry Salsa (must be done 3 days before hand)

Ingredients

1 packet of Craisens (dried cranberries will do)

2 cups Red Wine Vinegar

1 Cup Sugar

1 TBS chopped dried Rosemary

1 large Triangle of Brie.

Directions

Combine Vinegar and Sugar in a re-sealable bowl. Stir and try to break down the sugar as much as you can. Add the rosemary.

Add Cranberries and mix, thoroughly coat them evenly.

Seal and refrigerate until ready to serve.

To Serve - Place as much brie as you can in your pastry cup without it overflowing. Bake in 400 Degree oven until Cheese is fully melted.

Remove and top with cranberries.

Grilled Bacon Mushroom and Fresh Herbs

Ingredients

4 cups Button mushrooms medium finely chopped

5 slices Meaty Bacon (chopped to same size as mushrooms)
2 TBS Worcestershire sauce

olive oil

2 sprigs fresh oregano

2 sprigs fresh thyme

1 tsp fresh parsley chopped

1 tsp beef Bullion

3 garlic cloves smashed

salt to taste

Directions

Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.

Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.

With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).

Spray the foil with non stick spray.

Put the bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.

Nestle the smashed garlic cloves on the bottom under the mushroom mixture.

When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

Vegetables should be starting to soften, Drizzle on your Worcestershire sauce over the top. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until are completely cooked through.

Remove from grill and spoon into your pastry cups.

Caramelized Sweet Onion and Feta

Ingredients

2 Large red Onions (Finely Chopped)

1/2 cup TBS Butter

Salt to Taste

1 cup chopped Feta Cheese.

1 TBS Balsamic Vinegar

1/2 Cup Heavy Cream

2 eggs

Directions

Heat pan to medium. Melt 1/2 butter in the pan and add the onion. Cook it on medium low heat. As onions cook keep adding parts of the butter to keep it moist. They will cook for approx. 20-30 minutes. At the end when the onions have darkened without burning add the balsamic vinegar.

Whisk egg and cream together, adding salt for seasoning.

Place a small amount in the bottom of your pastry cup. Top with some Feta then pour in the egg cream mixture. Place in oven and cooked until set.

Warm Mixed Seafood Salad

Nothing says luxury to me more than warm juicy seafood. I hunted down the best I could find and made it into a light salad.

Ingredients

1/2 cup butter

1/8 cups chicken broth

1/8 cup dry white wine

2 Tsp finely chopped garlic

1 TBS freshly chopped Oregano

20 Mussels

2 lobster tails

crab leg meat (however many you want to shell really)

Mixed greens

small bunch of cilantro

Roasted Tomato and Jalapeno Sauce (see recipe)

1/4 cup Fresh chopped parsley

Directions

Heat butter in pan.

Add garlic. and lobster tails. (meat side down)

Cook 1 minute

Add mussels. White wine and chicken stock. Put on lid and allow them to steam. When mussels are open remove lid and add crab meat. Toss gently with parsley and oregano.

Remove from heat and plate on top of mixed greens. Place a little cilantro in the greens.

Serve with Roasted Tomato Sauce.

Roasted Tomato and Jalapeno Sauce

Ingredients

Approx. 3 TBS Olive Oil
4 cups cherry tomatoes (I used ones from my garden.. they are always best fresh)
3 Garlic cloves smashed
1 Pepper (capsicum) de-seeded and quartered.
Salt & Pepper
2 Jalapeno Chilies finely chopped and with seeds removed.
2 TBS Balsamic Vinegar
3/4 cup Heavy Whipping Cream

Directions

Heat oil gently in a pan. Add tomatoes, garlic, peppers and a generous sprinkling of salt and pepper and jalapenos.

If the garlic starts to brown you have your stove too high. Allow to cook slowly and gently on low until tomatoes are totally. This will cook for approx. 30 minutes. It's good if you can get a nice toasted look on the tomatoes.

When done briefly turn up your heat and add the balsamic Vinegar.

Remove from heat.

Add cream and then pulse with an emulsifier or in a blender until smooth.

Taste to season if needed.

Serve on the side of salad.

Seared Scallop with Shaved Lamb and Pea Puree

I LOVED this dish. I decided to try a pea puree after the big "Top Chef" debacle. It made me think .. what is all the big deal with pea puree. I am glad I was cheeky enough to try it because I think it was the show stopper of the night.

This whole dish was simple in seasoning but full of flavor. The teeny sliver of lamb complimented all the flavors of the puree and scallop. I think this was my personal favorite of the night.

Pea Puree

(This can be made the day before and simply re-heat when ready to serve)

3 french shallots, finely chopped

1 garlic clove, finely chopped

2 slices Bacon finely chopped (you can substitute bacon in here)

135g (1 cup) frozen peas (YES FROZEN)

3 tablespoons chicken stock or water

Melt the butter in a saucepan over low heat. Cook the shallots, garlic and pancetta for 3 minutes, or until soft but not coloured. add the peas and stock. cook over high heat for 3 minutes, or until the liquid has evaporated.

Cool a little, then puree in a food processor until smooth. Season (I used an emulsifier... I LOVE that thing. puree and keep puree-ing until it is almost silky smooth)

Scallops

Ingredients

6 Large Scallops

Count your Scallops - 1 per serving is plenty.. unless you know someone will like seconds do one or two more than needed.

Salt and Pepper to Season

Olive oil

Directions

Pat your Scallops dry.

Coast liberally with olive oil. Season both sides with salt and pepper.

Heat a stainless steel pan on high. Add in a coating of olive oil.

When heated add your scallops, they should hiss happily when they hit the pan.

Let them sit approximately 3 minutes each side (they won't take long). Be careful they don't stick to the pan. You should have lovely crispy brown scallops.

while the scallops are sizzling cook your lamb...............

Shaved Lamb Rack of Ribs

3 Lamb Ribs

Salt and Pepper

Olive Oil

Take a rack of lamb ribs and cut off 3.

Like with the scallops, Rinse ribs and pat dry with paper towel.

Heat Pan with olive oil on high temp.

Season ribs liberally with Salt and pepper on all sides.

Place ribs in pan and let them cook and sizzle to taste. I don't like rare lamb so I cooked my a little longer. It's up to you.

When done remove from pan onto a cutting board and slice very thinly.

PUTTING IT ALL TOGETHER.

On a nice white plate scoop a dollop of pea puree. Add small shavings of hot lamb and then top with Scallops. Clean plate edges if needed and serve. Simple and beautiful.

Apple and Ginger Glazed Fall Apart Ribs

with Zesty Fresh Apple Chutney.

I wanted to incorporate fresh produce that was relevant to Utah and the season. The leaves on the mountain have started turning and the pumpkins are ripening. It's the end of tomatoes and the beginning of ripe pumpkins and apples.
I decided to use my technique for fall off the bone BBQ ribs (cooking them on low for 8 hours) but I put a luxury/fall twist to it. So here we have juicy succulent Sweet ribs. My husband tasted some left-overs and said they were the best he has ever had.

Look at that Shining Glaze and Juicy Chutney... MMM

Ingredients

1-2 racks Baby Back Ribs (Costco has a great pack of baby back ribs that are excellent quality and cook to perfection each pack has 3 racks)

Apple Ginger Glaze (See Glaze Recipe)

2 TBS Liquid smoke

Water

Rib Rub (see rub recipe)

Rib Rub Ingredients

1 TBS garlic powder

1/2 TBS Ground Cloves

1/8 cup brown sugar
1/8 cup salt (Kosher is best)

1/8 cup onion powder

1/8 cup paprika
1 TBS black pepper
1 TBS chili powder
1 TBS dry mustard
1 TBS red pepper (Cayenne Pepper)
Makes enough for 2 racks of ribs

Pre-Heat oven to 270F (132C)

Remove ribs from packet. Pat dry with a paper towel.

To prepare the ribs for maximum tenderness you need to strip the back of the clear membranes.

This takes time but I think it makes a huge difference in the end product, if you can try to slice the membrane

off altogether that will produce the best result.

Prepare a roasting pan by placing approx 1 inch water in the bottom. Add your liquid smoke to this water.

place the roasting rack in the pan to check the water will not be touching the meat.

Apply rub liberally all over the racks of ribs (note if your ribs are too long for the pan you might have to cut them in half)

Once spiced place them on the roasting rack, it is o.k. to place some on top of each other.

Cover with tin foil. Place in oven on middle rack and cook for 7-8 hours.

When ribs are done in the oven heat your BBQ/Grill to medium temp.

While the ribs are laying on one side coat it with your Apple Ginger sauce.

Coat some nonstick oil on the BBQ right before you put on your ribs .. the tender meat will stick!

(If a thunderstorm comes roller in while you are cooking outside it is o.k. to cook these in a large skillet instead)

Using long tongs or a super long spatula VERY carefully pick up ribs (1 rack at a time people). They are so tender they will slide off the bone when you try to pick them up. Place them on sauce side down. .

Flip oh so carefully when the front side is heated through. Remember the meat is already cooked you are just basting and infusing your glaze flavor.

this is how clean your bones will be!

When heated on both sides remove from grill and serve juicy hot with your Apple Ginger Salsa!!!

Apple Ginger Salsa

Ingredients

2 tablespoons unsalted butter

1/2 cup coarsely chopped red onion
1 tablespoon finely chopped jalapeno
2 tablespoons finely diced ginger
2 cups fresh orange juice
1/2 cup red wine vinegar
1/2 cup light brown sugar
2 tablespoons honey
6 medium Granny Smith apples, peeled, cored, halved and cut into little rectangles
2 tablespoons chopped cilantro

In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.

Add the ginger, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.

Turn off the heat and gently fold in the remaining apples. Pour the chutney into a bowl and allow to cool to room temperature.
Mix in the cilantro. Pour 1/2 of this into a separate bowl to use for your glaze.
Add salt and pepper to taste.

Apple Ginger Glaze

Take Apple Ginger chutney and with an Emulsifier or blender pulse until smooth.
Heat in a pan with 1/4 cup Brown Sugar and 2 TBS salted butter. Cook until bubbling and slightly glaze look again and seal in a container until ready to use.
To use heat up briefly in the microwave before basting the ribs.

Dark Hazelnut Chocolate and White Coconut Chocolate Mousse Duet

Creamy Rich FLUFF.. thats all I have to say about this dessert.

Dark Chocolate Hazelnut Mousse

Ingredients

12 Oz Ritter Sport Dark Hazelnut Chocolate

4 egg yolks

1/2 white cup sugar

1 tsp Almond Essence

3 cups heavy whipping cream

White Coconut Chocolate Mousse

Ingredients

9 oz Lindt White chocolate coconut (1 1/2 blocks)

2 egg yolks

1/4 cup white sugar

1 1/2 cups heavy whipping cream

Directions

Make each mousse one at a time. Have your bowl ready to spoon it in. Start with your dark chocolate mousse.

Melt the chocolate over a double boiler setup.

While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the Almond Essence. When the chocolate has melted, whisk it into the egg yolk mixture. It will thicken .. don't panic it will work out once you work in the cream.

In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes.

Repeat the process for the white chocolate mousse and pour on top of the dark chocolate.

This is great because you can make it the night before.

Cover and refrigerate for AT LEAST 2 hours.

Palm Sugar Grilled Ripened Peaches and Strawberries

with Unsweetened Whipped Cream

I cannot have a dinner party without serving this dessert. It was my job growing up to make the grilled peaches. And it hardly seems like a special dinner without it to me. The brown palm sugar liquefies on top of this fruit and then mixes with the cream to create a creamy sweet sauce. YUM!

Ingredients

Peaches ( firm but ripe. you don't want them mushy or blemished or they will fall to pieces as you broil them) I accounted for 1 peach per two people. Slice them in half and de-seed them.

20 strawberries, fan sliced.

Shaved Palm Sugar (If you don't have that nearby brown sugar will substitute)

Heavy Whipping Cream

Vanilla Essence (just a dash)

Directions

Heat broiler on high (Australian - low grill temp) Line a tray with edges (not a cookie sheet) with Aluminium tin foil and spray with non stick spray. Wash peaches - approximately 1-2 per person, cut in half and remove seeds keeping the cavity intact. Whip cream and add vanilla essence.

Place Peaches on the tray with center facing up. Spread out strawberries between peaches. Sprinkle the peaches with sugar so all edges and center are lightly covered.

Place under broiler/grill and watch closely. The sugar will melt and start to bubble. You want it to turn into a liquid. Pull out tray and quickly top peaches again with another light sprinkle of sugar. Remove from oven once the 2nd sprinkle of sugar is bubbling and liquefied. Watch closely or the will burn.

While still hot top each peach center (they should be filled with the liquid sugar) with a dollop of the cream. Pour remaining sauce on tray onto the strawberries.

This creates a wonderful sweet but creamy sauce for your hot peach and strawberries.

Serve hot, juicy and creamy

Pomegranate Pellegrino Mint Spritzer

Refreshing, Fruity and Sweet this drink was the perfect compliment to all dishes. Super easy to make, it sparkles and impresses on the table.

Ingredients

2 bottles Pellegrino Sparkling Natural Mineral Water

1 bottle Langers Pomegranate Cranberry Juice

1/2 cup packed fresh mint leaves

1/2 cup sugar (or simple syrup) to taste.

Directions

Combine all ingredients except mint to your taste. When sugar has dissolved place mint in pitcher and with a wooden mixing stick crush it on the bottom to release the flavors.
Serve Chilled.

O.k. .. you've read my post.. stop drooling I am going to go and eat some leftovers, but YOU can go have yourself a party.
Because good food is SO worth cooking.

Momo meatballs, Garlic Cream Achar Sauce and Fettucine with Toasted Cashews and Feta Cheese

2010-09-29T17:34:00.000-07:00

Momo Meatballs!

During my PFB Challenge #2 I had quite alot of leftover Momo filling mix, and just a little bit of my Tomato Achar. (if you are confused.. go read my post on food from Nepal!!) So .. being me I thought, how can I make this into another completely different meal. (my hubby doesn't like eating the same food more than once a week).

I already had everything from my momo meal all I added to it was cream, a little milk, and fettuccine. Who knew Nepalese food would go so well with Italian.! Not quite curry, not quite Italian meatball this is an entirely ME recipe and it ROCKS!

Ingredients
a couple of cups of left over Momo Filling (see momo recipe)

1 1/2 cups of bread crumbs

1 egg

1/2 cup Tomato Achar (See tomato achar recipe)

1 1/2 cups whipping cream

2 TBS all purpose flour

1 tsp cumin seeds

2 TBS Vegetable Oil

2 TBS Chopped Garlic

6 TBS Butter
1 pckt Fettucine Pasta

Directions

In a large bowl combine the bread crumbs, egg and momo filling and mix thoroughly.

Roll into small 1 inch meat balls.

Now is a great time to start heating your water for your fettuccine. Cook according to packet directions.

Heat up a large pan, spray non stick spray before placing meatballs.

Cook meatballs until browned and crispy on the outside. Remove from pan.

In a small sauce pan heat on very low 2 TBS of butter, add garlic and cumin seeds and allow it to sweat and saute for about 7 minutes, watch not to burn garlic.

In your large fry pan heat up remaining butter on medium low heat.

Sprinkle over it the flour and whisk it in so there are no lumps.

Whisk in the cream and also add the garlic and cumin mixture.

As the sauce thickens add in the milk to thin it out a bit, add your Achar and let the sauce simmer for 1 minute, put your meatballs back into the mix and simmer 5 minutes on low heat.

In your small sauce pan toast the cashews until starting to release flavor and brown slightly. Add the feta cheese and let it melt slightly before removing from heat.

Place a small serving of pasta on plate, place your meatballs and sauce mixture, then top with Cashews and feta.

I can't even describe this dish.. you really will just have to make it!

How to Vote... in case you have forgotten!

2010-09-27T14:13:00.000-07:00

Hey every one.

Voting for round two is now open to the public for the next couple days. The competition went from 2000 to 400 ... OUCH! I am so happy to make it through that round and now it's up to round two. They will be cutting the competition in half.. down to 200 after this.

If you would like to vote for me follow this link.(copy and paste it into your browser)

http://www.foodbuzz.com/project_food_blog/challenges/2/view/764

Click on the heart to vote for my challenge post.

All voting aside I would really just LOVE to hear your comments and thoughts on my post on the Nepali food I fed my family.

Feel free to write me with any questions.

WISH ME LUCK!!!!

Project Food Blog Challenge #2: A Classic Dish From Another Culture..... Drum Roll Please...

2010-09-23T14:36:00.000-07:00

NEPAL

Thick satisfying Dal Bhat, Freshly steamed meat momo, a sweet and smokey, spice infused tomato achar for dipping, then wash that down with a cool and refreshing lassi and you have yourself a meal fit for a mountain king... or queen.

Welcome to Nepal!

This challenge from Project Food Blog was to create a classic dish from another culture, one we are not experienced or familiar with, being as authentic as possible.
After much contemplating I decided to opt for Nepali cuisine. I figure if the sherpa's can cook it so can I!.
I had eaten at a Himalayan restaurant in Brisbane, Australia many years ago and I really enjoyed the meal. Never have I had the chance to recreate that satisfying food though. I must say I have definitely stepped out of my comfort zone in this challenge. Not only did I have to purchase turmeric (a spice I had never used before.. yes gasp in horror) but I discovered after the fact that Cedar City, Utah does not have red or black lentil beans. I am proud to say that I stayed as true to the authentic Nepalese food that was possible within my means -- which is what my blog is about any way... doing what you can with what you have.

Following is the recipes for these scrumptious dishes

Dal Bhat

Translated this means lentil soup with rice. This soup is satisfying and extremely healthy! Simple and quick to make, it's a great winter recipe for any family, the best thing is it's better the next day!

Ingredients

2 cups lentils (it's recommended to use 1 cup red and 1 cup Black... but I didn't have the option and was quite satisfied with regular lentils)

8 cups of water

2 TBS minced garlic
3 TBS salt
1 TBS Turmeric
1 TBS Cumin Seed
2 TBS butter
4 TBS oil
1 cup sliced red onions
1 TBS minced ginger

Directions

Wash Lentils and let them soak for 30 minutes; remove the floaties and then drain.

Add the lentils to fresh water, salt, turmeric, and butter in a large pot.
Cook covered at a simmer for approximately 30 minutes until the lentils look like porridge.

In a frying pan on medium heat, add the cumin seeds, red onions and minced ginger. Allow it to simmer and infuse with the oil, watch it closely so it does not burn.
Pour it over the top of the soup once it is cooked. Serve steaming hot with basmati rice cooked to packet directions. (this is great also with fresh naan bread)

Meat Momo

I took the bull by the horns with this one and made my own dough from scratch, worth it? well, I would say that I am glad I attempted to do the real thing but I would just use a spring roll wrapper next time. As a working mother I don't always have the time to go all the way with the dough!

Things to make ahead: you can definitely create the filling the day before. In fact the flavors will be more enhanced if you DO!

Dough for Wrappers

3 cups all purpose flour


Halfway kneaded

1 tbs oil

1 cup water

pinch of salt

In a large bowl combine flour, oil salt and water

Mix, knead the dough until it becomes the same consistency throughout.

When I started kneading my dough I thought "Becky there is no way this is working out" but I persisted... after 5 minutes it looked like the first picture.. and by the full 10 minutes (ohhhh and your arms are going to BURN) it somehow works out.
Cover it with a bowl or tea towel and let it sit for about 30 minutes

Fully kneaded

Momo Filling Ingredients

1 lb (Approx. 500 grams) Ground Chicken (Mince)

1 lb (Approx. 500 grams) Ground Pork (Mince)

1 red onion finely choppped

1/2 cup green onion finely chopped

1/2 cup ripe tomato, finely chopped

3 TBS fresh cilantro (Coriander) chopped

1 TBS Fresh Ginger minced

1 TBS Fresh Garlic minced

1/4 tsp turmeric

1 TBS curry powder (Or momo masala if you have an international food store available in your area)

3 Red Chilies, seeds removed minced/finely chopped

Generous seasoning of Salt and Pepper. I would almost say that you could give a TBS of Salt.

Directions

It's time to get dirty.. take off your wedding ring and watch and mix all the ingredients together in a large bowl until all the ingredients are well incorporated. Or if you are like me you can get one of your handy kitchen elves to do it for you.

My Kitchen Elf.. a happy worker.

Cover and refrigerate. Like I said before it's good for it to let all the flavors marry together ... making this part the day before is a good idea, and a lot easier for you!.

Assembly of the Momo

Give the Dough a final knead.
Then enlist the help of your kitchen elves to create 1 inch balls of dough, it's much easier with helping hands.

Kitchen Elf #2.. I find elves are much more inclined to eat this food when they help prepare it!

Cover your balls with a large bowel or tea towel while you do this as they will dry out during this process.

Dust your working area lightly with flour.

On the work area firmly flatten the dough ball with the palm of your hand to create a circle that is larger in the middle than on the outside. This happens naturally when you use the palm of your hand.

Make a few of these and then cover again to keep from drying out.

Try your best to keep the middle of the dough slightly thicker than the edges.

(After reading and researching momo's I didn't understand why it is stressed to keep the middle slightly thicker than the edges. As you fold the momo and push the filling down it will thin out the middle..if you don't you will most likely have some split dumplings!)

Hold the dough in one hand and with the other spoon some filling into the center.

Use your thumb in the dough hand to press down on the filling to keep it away from the edges as you fold it shut.

Pinch the end of your momo together then pleat and press a fold (making sure you keep that filling down and away from the edges as you go. Repeat .. pleat.. press, pleat... press.

It takes practice.. by the end of your dough you will be a pro, don't be disheartened by your wobegone first attempts.. keep at it!

I read many recipes to try to understand how to do this and the best explanation was a video I found. I think this one is the best visually, watch closely as he shows you more than one way to fold a momo!

http://www.youtube.com/watch?v=-M-tTy5xX-s&feature=related

My First attempt at Momo's .. they are not perfect but I'm so proud of them!

Heat up your steamer.. oil your rack well, place your cabbage leaves completely over your steamer (especially if it is metal) This will prevent them from sticking. Do not let them touch each other (A mistake I made). You might have to cook them in batches if you have a small steamer like me.

Cook for approximately 20 minutes. Break one open to double check the meat is cooked through.

Serve with the warm, spice infused Tomato achar recipe that follows!

Note: use freeze your left over meat in a zip lock bag for use later. I plan on concocting a Himalayan meatball recipe for my family!

Tomato Achar

Translated the word Achar is used to describe a chutney. Authentically this is blended to create a smooth texture, but I left my roasted tomatoes chunky.. what can I say I am a chunky girl!. I will be honest.. this was my favorite part of the entire dish.. I would absolutely make this again and again.The secret to this awesome flavor is the infusion of the oil. That is probably one of the most important things I discovered while creating this meal.

Ingredients

4 TBS Vegetable Oil

1 TBS Cumin Seeds

1 tsp Mustard Seeds

1 TBS Garlic minced

1 TBS Ginger minced

1 tsp Turmeric

1 small can of fire roasted diced tomatoes(fire roasted is best!)

2 TBS freshly chopped cilantro (coriander)

Salt and Pepper to taste

Directions

Gently heat oil in a small sauce pan.

Add cumin seeds, mustard seeds and gently cook until they are fragrant and their smells really start to open up. Don't have your temperature so high it starts to burn. They are done when they start to gently brown.

Add your garlic and ginger

Continue sauteing your spices.

Add can of tomatoes.

Stir and allow the infused oil to warm up the tomatoes. When hot all the way through add in remaining ingredients of Turmeric and cilantro.

Allow it to cool slightly before transferring it to a blender or if you are like me you can eat it chunky.

Season with Salt and pepper to your liking. Serve with freshly steamed momo's!

Lassi

A lassi is a cool and soothing yogurt drink. I preferred to create a sweet version of the drink. Perfect for some of those warm spices and it's great for cleansing your palate. Feel free to throw in some fresh fruit for different tastes. This was put together in 3 minutes flat, how awesome is that!.

Ingredients

2 small containers of plain Greek yogurt

3-4 cups of milk (depending on how thick or runny you want your drink)

2 TBS freshly chopped mint

1/4 cup fine sugar.

Directions

Place all ingredients in a blender. Pulse until it is well combined, taste to make sure it is flavored to your personal liking and adjust where needed.

Serve nice and cold!

And there you have it... a meal bursting with warm flavors. So you and your family can experience a taste of Nepal right at home.

And the Voting Begins

2010-09-20T06:53:00.000-07:00

The Voting Booths are officially open.!!!!

If you go to www.foodbuzz.com and click on the "Project Food Blog", All the contestants will appear and you can click on a button on the top of the page to sort them alphabetically. This sorts the entries alphabetically through their blog titles- as you can tell from my blog my title is "From Our Tummies to Yours".

After looking at the voting system it appears that you need to be a member of "Foodbuzz" to participate in the voting. Don't be scared off by this, FoodBuzz is like facebook for food people, it's a great resource for you if you are looking up for different recipes.

Cross your fingers and wish me luck that I make it through to the next round.. because the next round looks like a alot of fun to me!
p.s. the picture for my entry is the same as the picture in the slideshow below.
(just so you know how to recognise it)

Project FoodBlog Challenge #1: What defines my Food Blog???

2010-09-17T22:06:00.000-07:00

Well... where to start? I originally began posting my recipes online as a quick resource for myself and my family to access our favorite recipes - A great solution to having a pile of 20 different cook books sitting on the kitchen counter, when people asked me what exactly I cook at home I realised I couldn't exactly remember myself, it has been fun looking back at the different foods I have concocted, but to define it???? I suppose I could ramble on for another 800 words but I feel my food and blog is best defined below, just press play!!.

I would love to hear what you think... DON'T FORGET TO FOLLOW THE WIDGET ON THE RIGHT TO VOTE FOR ME ON THE 20th!!!!!!!

Slow and Tasty Apricot Chicken

2010-09-12T08:08:00.000-07:00

Apricot chicken is an Australian classic. I used to have it every year at camp and we made it in dutch oven (cast iron) pots.

I hadn't realised until now how simple but full of good flavor this recipe is. Don't be fooled by the "Apricot" title. It is most definitely a savory dish and you will be suprised if you give it a try. Not only that moms it only has a couple ingredients. Put it on in the morning and come home to a great meal, add this recipe to your list of easy throw it together weeknight meals.

Ingredients

2 x 15oz cans of apricot puree - if you can't find that (like me) get 2 cans of halved apricots and then blend them up in you blender.

1 packet french onion soup mix

4 boneless skinless chicken thighs

6 chicken breast tenders.

salt and pepper to taste

3/4 cup chicken stock

1/4 heavy cream (this is just a twist I added.. if you don't have cream it's still just delicious with out it)

Directions

Spray your slow cooker with non stick cooking spray.

In a pan heat a tabsp of butter or magerine. When pan is hot and butter melted add the chicken to brown and crisp the outside.

While it is cooking add your apricot, french onion soup mix and chicken stock into the slow cooker, mix together.

Place semi cooked chicken into the sauce in the slow cooker. Season with salt and pepper. Cover and let it cook on high for 4 hours. Or on low for 6-7 hours. If you plan on letting it cook for longer you might need to add more apricot sauce.

I recommend tasting before serving so you can add more salt or pepper if it's needed.

When ready to eat serve with rice (I cooked jasmine rice) plate. And if desired drizzle a small amount of cream on top of your chicken.

Then sit back and enjoy a little piece of Australia right at home.

New cereal to watch out for... just an FYI

2010-08-23T20:23:00.000-07:00

If it hasn't reached you yet a new cereal hitting the shelves to watch out for is Kellogg's "Berry Yogurt Crunch" the best part is this cereal is it's apart of the healthier line of cereals now becoming available. It is a fibre loaded cereal (so if you are a raisin bran fan this will be right up your ally). The cinnamon oat crunch was not a show stopper, but the "Berry Yogurt Crunch" got a thumbs up all around from my fam.

Fall Off the bone BBQ Ribs

2010-08-23T18:54:00.000-07:00

I love the flavor of ribs, I used to hate that you had to pick it up to gnaw on it and get all that great meat off the bone, so I never really ever made them. A friend of mine showed me how to create fall off the bone.. and I do not exaggerate people, the meat literally slides off the bone. Combine that with some spice rub and BBQ sauce you have yourself a showstopper BBQ dinner.

Recipe courtesy Tim Strand

Ingredients

2-3 racks Baby Back or spare Ribs whatever you prefer (Costco has a great pack of baby back ribs that are excellent quality and cook to perfection each pack has 3 racks)

1 bottle your favorite BBQ Sauce

2 TBS Liquid smoke

Water

Rib Rub (see rub recipe)

Rib Rub Ingredients

1/8 cup brown sugar
1/8 cup salt (Kosher is best)

1/8 cup onion powder

1/8 cup paprika
1 TBS black pepper
1 TBS chili powder
1 TBS dry mustard
1 TBS red pepper (Cayenne Pepper)
1 TBS garlic powder
Makes enough for 2 racks of ribs

Pre-Heat oven to 270F (132C)

Remove ribs from packet. Pat dry with a paper towel.

To prepare the ribs for maximum tenderness you need to strip the back of the clear membranes.

This takes time but I think it makes a huge difference in the end product, if you can try to slice the membrane

off altogether that will produce the best result.

Prepare a roasting pan by placing approx 1 inch water in the bottom. Add your liquid smoke to this water.

place the roasting rack in the pan to check the water will not be touching the meat.

Apply rub liberally all over the racks of ribs (note if your ribs are too long for the pan you might have to cut them in half)

Once spiced place them on the roasting rack, it is o.k. to place some on top of each other.

Cover with tin foil. Place in ven on middle rack and cook for 7-8 hours.

When ribs are done in the oven heat your BBQ/Grill to medium temp.

While the ribs are laying on one side coat it with your BBQ sauce.

coat some nonstick oil on the BBQ right before you put on your ribs .. the tender meat will stick!

Using long tongs or a super long spatula VERY carefully pick up ribs (1 rack at a time people). They are so tender they will slide off the bone when you try to pick them up. Place them on the BBQ sauce side down. Quickly coat the other side with sauce.

Flip oh so carefully when the front side is heated through. Remember the meat is already cooked you are just basting and infusing your bbq sauce flavor.

this is how clean your bones will be!

When heated on both sides remove from grill and serve juicy hot!!!

Aebleskivers

2010-08-20T20:34:00.000-07:00

Aebleskivers are traditional Danish pancakes that are in the shape of a ball. There are many available recipes each resulting in a slightly different textures- just like normal pancake recipes. They are made in a special cast iron pan called a monk's pan.

This is the recipe I prefer so far. Whipping the egg whites separately gives the batter alot of air and fluff!

Ingredients

4 room temperature eggs, separated

4 TBS sugar

1/2 tsp salt

2 TBS vegetable oil

2 cups buttermilk

1 tsp baking soda

1 tsp baking powder

2 cups of all purpose flour (Plain flour)

Directions

Beat egg whites until stiff; set aside.

Beat rest of ingredients until batter is very smooth.

Fold in egg whites.

Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes.

Fill each hole [about three-quarters full] with batter. (Be sure to add a few drops of oil to each well in the pan before the next round of batter). When browned on one side (almost right away), turn with the blunt end of a wooden skewer/ Put it on the edge and loosen the pancake by sliding it sideways, once you have loosened it use two skewers to flip it.

It takes a couple of rounds before you perfect your technique. Be aware that these cook so fast that by the time you have filled each well with batter you immediately have to flip them. So stay on your toes!

A great way of really stepping up your aebleskivers is to drop a small filling into the middle. I put in some chopped strawberries, and even tried a little nutella. Remember though you don't have much time to do this and it's best if you have a helping hand to follow behind you putting the batter in the wells.

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities, Williams and Sonova also stock them.

As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

Grilled Mushroom, Potato and Bacon Hot Toss

2010-08-20T20:30:00.000-07:00

A great and extremely flavorful side to your BBQ dishes. Easily place it on the side of your grill while your main dish is cooking.

Ingredients

1 tub Button mushrooms chopped to preferred size (about 1 inch cubed - see picture)

2 TBS Worcestershire sauce

olive oil

2 medium potatoes

2 sprigs fresh oregano

2 sprigs fresh thyme

1 tsp fresh parsley chopped

1 tsp beef Bullion

3 garlic cloves smashed

salt to taste

Directions

Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.

Cut potatoes so they are smaller than your mushrooms, they take longer to cook so you want them to all be done at the same time and not have mooshy mushrooms.

Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.

With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).

Spray the foil with non stick spray.

Put the potatoes, bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.

Nestle the garlic cloves on the bottom under the mushroom mixture.

When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

Remove from grill and plate as you desire.!

Root Beer Can BBQ Chicken

2010-08-20T10:28:00.000-07:00

You've heard of Beer Can Chicken, well why get a beer when you can use root beer. I don't think I've ever cooked such a perfect chicken before. The good thing is if you can't eat it all in one meal.. use the left overs for tacos the next day. mmmmmm.

Ingredients

1 small-medium whole chicken, cleaned
1 can root beer
1 tbsp olive oil
2 tbsp. Barbecue Rub, Recipe Follows
2 cups your favorite BBQ Sauce

Directions
Pop the tab off the root beer. Using a church key style can opener make some more holes around the edge of the top of the can. (I didn't have one so I used a hammer and the end of a sharp knife.. it was a little dangerous so try to get a can opener)

Set up the grill for indirect grilling - I have a gas grill so I turned on the left side burners and placed my chook on the opposite side.
Use a drip pan if you have one, there are good disposable ones in the grocery store, I didn't have one so I created my own pan with a double layer of Aluminium Foil (See the picture)

Remove and discard any other pieces in the cavity of the chicken. Remove and discard the fat just inside the body and neck cavities.
Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towel.

Loosen the skin from off the body of the chicken by gently sliding your fingers in between the skin and meet. This will create a great added flavor cavity for you to use.

Lightly coat the chicken with olive oil.

Sprinkle the chook cavity with 2 teaspoons of the dry rub.

Set aside 2 tsp of your rub. With remaining dry rub apply it to the outside of the chicken, making sure you are thorough. (Yes it's gross but good food is worth getting your hands dirty)
Put some rub also under the skin, careful not to tear it.

Spoon your 2 tsps of rub in the root beer can. Don't worry if it foams up, this is normal. Insert the can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wings tips behind the chicken's back. You might need help in inserting the can.. my 6 year old thought it was the coolest and most funny thing ever!

When you are ready to cook, stand the chicken up in the center of your drip pan on the opposite side of your running gas burners. If using charcoal grill, toss some wood chips on the coals.

Cover your grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 Degrees F. About 1 1/4 - 1 1/2 depending on the size of your bird.

Monitor it closely you do not want to over cook this juicy bird!

I had to rotate my chicken about half way through to get all sides evenly crispy. A good sign it was done was when the juices in the pan were coming out clear.

Using tongs, carefully transfer the chicken. You might need help removing the can. One person holding the can with tongs and the other sliding off the chicken.

Allow it to rest before carving it up. Serve it with your BBQ sauce, I also served it with some grilled bacon and button mushrooms. (See Recipe to follow.)

RUB RECIPE

1/4 cup firmly packed brown sugar

1/4 cup paprika

2 tbsp ground black pepper

3 tbsp salt

1 tsp garlic salt

2 tsp garlic powder

2 tsp onion powder

2 tsp celery seeds

1 tsp cayenne pepper

Creamy Mushroom and Smoked Gouda Burger

2010-08-10T14:40:00.000-07:00

Sauteed Mushroom and onion, a seasoned beef patty, melted soft gouda cheese on a toasted sesame bun. Need I say more?

Ingredients

Prepared Perfect Hamburger Patty (see recipe)

4 oz Cream cheese softened(1/2 a brick)

1 punnet button mushrooms chopped into small pieces

1/2 a small onion medium finely chopped
2 tbsp Salted Butter

1 tsp beef bullion

Sliced Smoked Gouda cheese(regular gouda cheese would be great too of course)

Hamburger buns. (Feel free to experiment with different rolls I recommend a soft roll though rather than a harder bread)

Directions

Heat a saucepan on the stove to medium to low heat. Add butter and melt. combine mushrooms and onions to the pan and saute and sweat them until they are really soft.

While they are cooking sprinkle the beef bullion granules on top and blend in.

Once they are completely softened remove them from the heat and allow them to sit and cool a little for 5 minutes or so.

In a small mixing bowl place the cream cheese and mushroom mixture together and stir until well combined. The beef bullion will spread through out the cheese and give it a great beefy flavor for the burgers.

Heat BBQ grill to a medium heat.

While grill is heating butter the rolls generously so they are ready to go on the grill when needed.

Once grill is ready , spray with non stick spray and cook the patties .. generally only turning once, never EVER squish your patties down. This is squeezing all the juice and moisture out of them. Slow and steady will keep your patties nice and juicy.

After turning patties place your buns on the grill also, if you need to press gently to have all the areas of the bun toasting. Remove quickly when done to your preference.

When patties are almost ready place your slices of cheese on top of them and close the BBQ lid to quickly melt the cheese on top.

Remove when the cheese is melted and gooey!

To put the burgers together place the patty on the bottom bun, spoon a generous amount of the mushroom mixture on top and spread it out. Place the bun top on and allow the heat from the patty and top of the bun to melt the cream cheese mushroom mixture.

Cinnamon Butter

2010-07-18T17:49:00.000-07:00

I was on a quest to remake the cinnamon butter from Texas Roadhouse to go with my sunday dinner rolls.

After much perusing different recipes online I came across this one that I changed slightly. While most rip-offs consisted of just butter, honey and cinnamon this one had the textural difference I was looking for. Try it and feel free to let me know what you would or wouldn't change.

Ingredients

1 cup unsalted butter (2 sticks) VERY softened.

1/3 Cup sweetened condensed milk - chilled in the fridge

1 tsp Corn syrup (Karo syrup)

1 tsp cinnamon to taste

Directions

In a mixer or with a hand mixer whip the softened butter until smooth and creamy. Add in remaining ingredients one by one. Whip mixture on high speed scraping down sides until it is all incorporated.

Refridgerate until ready to use. Remove to allow it to soften approx an hour before you need it.. dependant upon the temperature in your kitchen. The texture of this butter with teh condensed milk does allow it to spread even when chilled, however for the best creamy and smooth texas roadhouse effect allow it to soften before use.

Serve with fresh hot rolls.

Indulging tastebuds instead of Cooking.

2010-07-02T21:02:00.000-07:00

Apart of experience of cooking is the participation in eating other foods that you have not prepared yourself.... In fact the older and more experienced in cooking I get, the more aware of layers and notes in dishes, I have a greater appreciation for the time and thought put into each dish as I eat.

Recently during a trip to my homeland Australia I had the chance to partake of some noteworthy restaraunts and meals, I decided to post blogs of restaurants that made it to my favorite list during my travels.

(When I say noteworthy.. I really mean it)

These restaurants are from different towns in the beautiful state of Queensland.

Sun-Dried Tomato Pesto

2010-07-02T18:08:00.000-07:00

This is one of my favorite Italian basics. Intense and sweet I love the concentrated flavor of sun-dried tomato pesto.

Ingredients

1 8.5oz jar sun-dried tomatoes packed in olive oil

1 cup (Packed) fresh basil leaves

2 garlic cloves

3/4 cup freshly grated parmesan cheese

1/4 cup roasted pine nuts

1/2 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

Directions

In a food processor, pulse the sun-dried tomatoes and their oil with the basil, garlic and pine nuts just until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese adn salt and pepper. Season the pesto with more to taste. Depending on the oil in your sundried tomatoes you might need to add more Extra Virgin Olive oil in order to get it to the right consistancy.

(this pesto will last for 1 week if stored in an air-tight container.)

Massaman Beef Curry with Potato

2010-05-11T17:39:00.000-07:00

Perfect for a cold winter day. It's worth stinking up your house for! This hearty curry with mild flavors is very kid friendly. My family gobble it up.

Ingredients
2 1/2 tablespoons vegetable oil
approx 750 grams of beef
1 large red onion, chopped
4 small potatoes or 2 large chopped to bite size
2 cans coconut milk (Do not shake your can... let it sit and seperate in your fridge before cooking)
1 cup massaman curry paste (See recipe on blog) - variations and ratios may be different depending on your paste. This recipe is based on the flavors in the paste I make myself with the recipe shown below
1/2 cup roasted, unsalted peanuts
half cup of shaved palm sugar (Substitute dark brown sugar if you cannot access palm sugar)
7 Tablespoons fish sauce
quarter cup of tamarind water

Directions
Heat oil in wok and sear meat.
Add onion, cook about 1-2 minutes.
Add enough water to cover, bring to boil and simmer for 15 minutes.
Add the potatoes, cover and simmer until potatoes are partially cooked.
Strain out meat and vegetables, reserve broth.

Place thick cream from the coconut milk in wok, stir in curry paste, cook for 2 minutes.
Mix in potatoes, meat and peanuts. Stir in reserved coconut milk, add sugar, fish sauce and tamarind.
Stir until sugar is dissolved. If necessary, stir in as much of the reserved broth to thin the sauce to your taste. Simmer until the potatoes are cooked through.
This curry taste almost better the next day, the flavors sit and marry in the fridge. Reheat gently.

Massaman Curry Paste

2010-05-11T17:25:00.000-07:00

This mild curry, named after the Muslim people in southern Thailand, is spiced with cardamom, cloves and cinnamon, and used for hearty stew-like dishes.

It is one of the mildest and most fragrant of the Thai curries.

Ingredients

10 gms of dried red chilis - I used 1 huge pod. Pick your chili dependant on the heat you want.

2 cardamom pods, roasted ( no stores in my area have cardamom pods, I opted to use 1/2 tsp ground dried cardamom).

1 1/4 teaspoon whole cumin seed, roasted

1 1/2 tablespoon whole coriander seed, roasted

1 1/2 teaspoons shrimp paste, roasted

1/4 teaspoon whole black peppercorns

2 cloves

1/4 teaspoon ground cinnamon

1 stalk lemon grass, finely sliced

1 tablespoon finely chopped, peeled galangal (Substitute ginger root if you cannot find galangal)

1/4 cup fresh chopped garlic

third cup chopped red onion

Soak chilis in warm water.

Line a tray with tin foil. Put spices cardamom, cumin, coriander, and shrimp paste on tray and roast in oven until fragrant.

Combine peppercorns, cloves, cinnamon and roasted spices, grind in mortar and pestal for best results,... or if you don't have one put them in a zip lock bag and pound with flat side of a mallet until all are ground up and combined.

Finely chop remaining ingredients and transfer to food processor with the ground spices and shrimp paste.

Process to a paste using some of the soaking water if necessary.

Store in the fridge. Keep sup to 2 weeks. Or freeze in ice cube tray.

The Surf & Turf Burger

2010-04-26T20:39:00.000-07:00

Check back tommorow for the recipe !

Alyses' Super Satisfying Taco Soup

2010-04-25T09:31:00.000-07:00

I Have tried many taco soups and this is by far the most family friendly and satisfying.

Perfect for a cold winter day and it only takes me 15 minutes to cook it, fantastic for a busy day at work or school.

Ingredients
1 pound beef mince (Ground Beef) - I prefer to use extra lean.
1 Cheesy Taco seasoning packet - If you don't have that flavor at your store simply choose the regular taco seasoning with what heat you want.. it's best to go with mild for young families.
1 can corn with liquid
1 can beans of your choice rinsed and drained
1 large can of crushed tomatoes
2 cans cream of potato soup
For Topping
Grated Cheese
Sour Cream
Tortilla Chips

Directions
In a deep frypan or soup pot, brown your mince.
Sprinkle seasoning directly on meat, stir through.
Add remaining ingredients and stir through. Stir while it's on the stove until it's heated and bubblig gently all the way through.
Serve immediately with toppings of your choice. I love to use tortilla chips as my spoon.

BBQ'd Thai Coriander Garlic Lime Chicken

2010-03-07T12:53:00.000-08:00

This flavor packed marinade is not for the weak in tastebuds.

Grilled slow and low for perfect juiciness!

Ingredients

3 Tbspoons Finely chopped garlic

4 Tbsp finely chopped coriander (Cilantro)

1 1/2 tbsp Oyster Sauce

2 splashes fish sauce

1 lime

1 tbsp oyster sauce for extra basting while grilling

Vegetable Oil

Create the following marinade for the chicken.

Finely chop all the garlic and coriander. If you have a mortar and pestal then use it to pound the ingredients into a paste. If not use the flat back of a large knife to press and smear the ingredients together. Add salt and pepper (if you want it spicy add more pepper).
Once paste is juicy and well smooshed together add in 1 1/2 tbsp of Oyster sauce and the spashes of fish sauce. Mix together.
Using your hands (it's really the only way to do this) smear all the paste evenly over the chicken pieces. I used 2 skinless chicken breasts and 2 drumsticks with the skin on, just for a little variety, and also convenience - it was the only chicken I had in the fridge. You can use whatever you like. Once covered in marinade squeeze the juice from half lime over the top of the meat. (Put other half of lime aside to use later)
Place in an airtight container and store in the fridge for at least an hour.

When you are ready to grill heat the BBQ, and then reduce the temperature to medium low. lightly grease the grill and place chicken trying to keep as much of the marinade on as possible.

Cook for approximately 25 minutes or until completely cooked through. While cooking watch closely and turn and baste with remaining oyster sauce, I also drizzled some vegetable oil over them about halfway through the cooking time . When done squeeze extra lime juice over the top to your taste.

Serve with a salad or side of vegetable stirfry noodles.

Peachy Cream Cobbler

2010-02-28T19:57:00.000-08:00

This is my absolute favorite cobbler recipe. Peaches baked with cream cheese, cake and heavy cream - what could be better on a cold winter night.

Ingredients

2 large cans sliced peaches (or approx 5 cups of your own home-canned peaches)

1 1/2 cups powdered sugar

1 8oz package cream cheese

1 box yellow cake mix

1/2 tsp cinnamon

1/2 cup butter

1/2 pint heavy whipping cream

Directions

Pre-Heat oven to 350 F.

Spray a 9x11 glass casserole dish with non stick spray.

Beat the cream cheese and powdered sugar together until fully combined

Drain the peaches and pour them into the bottom of the greased dish.

Using a spoon dollop the cream cheese across the peaches.

Pour the cake mix evenly over the top of the peaches and cream cheese. This will completely cover the peaches.

Sprinkle the cinnamon evenly across the cake mix.

Slice the butter into chunks distribute them on top of the cake mix.

pour over the heavy cream.

Place in the oven and cook for 40-60 minutes. Until golden brown on top and cake has cooked.

After removing from the oven allow the cobbler to "set-up" for 10 minutes before serving.

Serve warm with Vanilla icecream.

Aussie Trifle Twist

2010-02-28T17:35:00.000-08:00

This is a recipe based on the traditional Australian trifle. Growing up trifle always consisted of Fresh whipped (unsweetened) cream, canned fruit salad, and sponge cake. This adaption is a little more elegant looking than the version I had as a child and tastes super fresh. (no canned fruit!)

So far this recipe has been a big hit.

Sorry there is no picture, I will post one when I make this again

Ingredients

approx 3 Butter/pound cake cut into large cubes

(sponge cake if you can get your hands on it)

For Berry Layer

1 punnet blackberries

1 punnet raspberries

2 large (or 4 small) punnets of Strawberries

1 cup sugar

1 tsp vanilla essence

For Cream Layers

2 8oz packages cream cheese softened

1 1/2 cups milk

1 pckg cheesecake flavored jello instant pudding

2 Pints Heavy Whipping Cream (1 of those big

1 cup white sugar

Directions

Prepare your berries the night before you want to put this dessert together.

Slice strawberries thinly, place all the berries in a large container, mixing evenly. Sprinkle half the sugar over the top of the berries, mix through. Pour in 2 cups of cold water or approximately enough to have them almost submerged. Mix gently . Pour the other half of sugar over the berries and once again mix. You want to make sure every berry recieve the sugary moisture.

Refridgerate overnight, stirring a couple times to keep covering the berries in the sauce you are creating.

For the cream layers you are going to be creating 2 different mixtures. One is just a plain whipped cream (for that good old fashioned traditional trifle flavor) and the other is a cheesecake flavored cream to kick it up a bit.

Split the whipping cream into two seperate bowls. Beat them both until they are completely whipped. Add vanilla into one of the bowls.

In a large mixing bowl combine the pudding and milk. Beat in the softened cream cheese into the pudding mixture. Quickly fold it into the cream with no vanilla, until it is completely incorporated.

In your trifle dish (this is usually just a very large circular glass bowl) layer the bottom of your dish with cake. The put a layer of berries, spooning on some of the juices to help moisten the cake. (just be sure to save enough juices for the other layers)

Smooth on a generous layer of cream cheese/pudding mixture.

Put a layer of cake. Berries & Juice, and then a layer of the plain whipped cream. Another layer of Cake, Berries, continue in this pattern until you reach the top of your bowl.

Place remaining cream cheese mixture into a zip lock back. Cut the end to form a circular shape for piping.

Pipe large circular dobs of the mixture edge to edge around the outer rim of your bowl working your way gradually in until the entire top of the bowl is covered.

Set in the fridge for 2 hours before serving. The pudding in the cream will make this very firm once it settles in the fridge.

Enjoy.

Homemade Oreo Cookies

2010-02-13T10:27:00.000-08:00

I love my homemade oreos to be moist and cakey! Cream cheese frosting inside seperates the bikkie slices. YUM YUM.

The great part is for the most part all the ingredients are already in your pantry.

Cookie Ingredients

2 Pkgs Devils Food Cake Mix (if you don't have that any moist chocolate cake mix will do)

1 cup crisco (translation for aussies.. a kind of vegtable oil)

4 Beaten Eggs

Filling Ingredients

8 0z Cream Cheese

2 cups powdered sugar

1/4 cup butter or margarine

1 tsp Vanilla

Directions

Heat oven to 350 F.

Combine all the cookie ingredients in a bowl.

Lightly grease a cookie sheet.

Take a small piece of the dough and roll it into a ball. It should be the size of a dime - or $1.00 Aussie dollar.

Do a test batch placing 1 or two balls on the tray. Cook for approximately 10 minutes. Dough should flatten out and deflat upon removing from teh oven as well. Use this time to exactly measure how long your oven requires to cook these cookies.

Place balls on tray and space approximately 2-3 inches apart.

Remove from oven once cooked and allow them to sit and cool before removing from the tray.

Allow cookies to completely cool before adding filling.

Filling Directions

Soften cream cheese and butter. With an electric mixer whip the cream and butter together, add in Vanilla essence, slowly add the powdered sugar.

Place in fridge while you wait for your cokoies to cook and cool.

To Fill: Take 2 evenly sized cookies, gently spread your preferred amount of filling on one side, and press the top cookie.

whualla. Done.

I really like ALOT of cream cheese filling in my cookies but feel free to add more or less to your taste. Cookies will soften with the filling in them giving them moisture.

Leftover Alfredo Pastries

2010-01-31T10:29:00.000-08:00

Using leftovers from the "Perfect Alfredo" recipe, and some sheets of puff pastries in my freezer I concocted this little meal for my family. It was a hit so I am posting it, try it and see what you think too!

Ingredients

Left over Perfect Alfredo - refridgerated until solid

5 slices plain thick cut bacon, fat removed

1 or 2 sheets puff pastry depending on how much leftovers you have.

Directions

Heat oven to 400. F

Cut bacon into small pieces and cook in a pan to your preferred crispy stage.

Allow your puff pastry to defrost, and on lightly floured surface roll it out a bit.

With a knife cut your solid alfredo leftovers into a square or rectangle shape. (see picture)

Cut out desired size of pastry, enough to wrap around teh entire piece of alfredo.

Place alfredo and wrap pastry around it. tucking and squishing in corners and edges, so that when cooking there are no holes for the creamy alfredo sauce to come out.

Whisk an egg and a tsp of milk together and lightly brush over your pastry.

Repeat for all leftovers.- I made mini pastries for my kids so feel free to do what you like size wise.

Put foil on top of a cookie sheet and bend up the edges to catch any juices that may escape while cooking so it won't make your oven dirty.

Allow to cook for approximately 20 minutes, until pastry is cooked and the inside is bubbling. It's easy to tell this by the steam and bubbles moving the pastry. Your pastry should be dark golden brown.

Like I said this is largely dependant on how many leftovers you have.

Perfect Alfredo

2010-01-19T09:13:00.000-08:00

This is based on a recipe by Giada DeLaurantis, with some helpful hints from my sister in law Melinda. In this particular instance I used chicken, but feel free to use this base and add in your preference, shrimp, scallops, mushrooms would all be scrumptous.

Sorry I have no picture for this one.... we ate it too fast to catch it on the camera!

Ingredients

2 1/2 cups of heavy cream
12 TBSP butter
2 cups grated parmagiana reggiono cheese
salt and pepper
2 chicken breasts (sliced into bite size pieces)
2 tsp garlic
2 tsp butter
1 lb Mostaccioli pasta ( or whatever your preference, make sure it's a firm pasta that won't turn to mush)

Directions
Cook pasta in a large pot of boiling salted water until tender but firm to the bite (aldente). Drain.
Heat the 2 tsp butter and garlic in a skillet on low until melted and starting to heat the garlic (without burning it) add in chicken and allow it to grill and reduce butter to create a nice browning on each side of the chicken pieces.
Rinse the large pot you used to boil the pasta and dry. Stir 2 cups of the cream, add the butter (12 tbsp) and cook over medium heat until butter is melted.
Add the pasta and toss through the cream mixture. Add cheese, mix through, add remaining 1/2 cup of cream. Season with salt and pepper. Toss over low heat until mixture starts to thicken slightly (it will thicken upon cooling as well with the cheese in there)
Add in chicken, mix throughout - serve hot.

Risotto with Mixed Seafood:Risotto alla Chiogiotta

2010-01-01T22:04:00.000-08:00

Easily Serves 4

Based on recipe by Mario Batali

Ingredients
1/2 onion, coarsely chopped, plus 1 onion, finely chopped

1/2 carrot, coarsely chopped
1 bay leaf
5 Lobster Tails
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 1/2 cups arborio rice (Vialone Nano brand preferred)
1 cup dry white wine
Approximately 2 cups large shrimp
6 Large (the ones that are about 2 1/2 inches across) - cut in half
1 cup small bay scallops
2 tablespoons unsalted butter
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Directions
Bring 3 quarts water to boil with the coarsely chopped onion, carrot, and bay leaf. Prepare the ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove with tongs and submerge in ice water 1 minute. Drain and set aside.

In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil and onion and tomato paste over medium heat until softened but not brown, about 8 to 10 minutes. Add the rice and, stirring constantly, cook until opaque, about 2 minutes. Add the white wine, then the lobster cooking liquid, ladle by ladle, until the rice is covered. Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 10 minutes (keep ladleing the lobster broth to maintain the liquid level. Continue cooking 5 minutes.

Taste to make sure the rice is nearly aldente before the next step adding more liquid if needed.
Remove the lobsters from their shells, chop the meat into 1-inch pieces, and toss into rice, along with the shrimp and scallops. Continue cooking until rice is soft but still al dente and seafood is completely cooked (do not overcook it or it will be rubbery) Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately.

Pine Nut Cheese Crisps

2010-01-01T21:49:00.000-08:00

These tasty crisps were the perfect addition to my salad. Either crumble them on top or let them sit elegantly on some crisp romaine. Super tasty, easy and they look like you are a magician in the kitchen.

Based on Food Network Magazine Recipe

Ingredients
1 1/2 cups Parmesan Reggiano cheese grated
3 tbsp chopped fresh sage leaves
4 tbsp chopped pine nuts

Pre-heat oven to 425 F. Place parchment paper on a cookie tray. Mix pine nuts and sage together. Place 9 tablespoon-size mounds of cheese on cookie sheet. sprinkle each mound with pinenut sage mixture. Bake at 425 until teh cheese is golden and the edges are slightly crisp. approx 8-10 minutes. Allow them to cool slightly so you can touch them. Remove each crisp with a thin spatula and carefully wrap them around a rolling pin handle to give them a curve shape. Allow them to cool completely.
Repeat until mixture is done.

Sausage and Herb stuffed Mushrooms

2010-01-01T21:38:00.000-08:00

Based on a recipe by Tyler Florence

The stuffing of in these mushrooms is SO tasty you could almost serve it by itself!

Ingredients

8 large green olives, pitted

1/4 cup pine nuts lightly toasted
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed

Directions
Preheat oven to 400 degrees F.
To make the stuffing, put the olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.

Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

Crab Stuffed Mushrooms

2010-01-01T21:28:00.000-08:00

Ingredients
1 cup crab meat
1/2 cup cream cheese softened
1/2 cup italian parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons grated parmesan cheese
Approx.15 mushroom caps (small/medium sized white)
3/4 cup fresh breadcrumbs
2 tbsp grated parmesan
nonstick cooking spray
1/4 tsp garlic powder
1/2 tsp salt
pinch pepper

Directions
I recommend making the cream cheese mixture a day ahead. It lets all the flavors incorporate well.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with salt, garlic salt and pepper - season it to taste.
Preheat the oven to 375 degrees F.
combine breadcrumbs and 2 tbsp parmesan in a bowl.
Stuff the mushroom caps with teh mixture and top with bread crumbs. Drizzle the tops with olive oil. Place them either on a cookie sheet or in a glass casserole dish. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and the tops crispy.
Serve hot!

Perfect Glazed Baby Carrots

2010-01-01T14:03:00.000-08:00

Based on Recipe by Anne Burrell
Makes 4-6 Servings

Ingredients
Salt
1 bag (approx 1 pound) baby carrots
4 tbsp butter
3 tbsp brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs of thyme
pinch pepper

Directions
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water, when they are cooked but still have a slight crunch left, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off (if they had any on). Reserve.

To a large skillet add teh butter, sugar, lemon juice, garlic, thyme, pepper and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems blended together, remove teh garlic and add the carrots, stir until they are coated. Allow it to cook for another 5 minutes on medium low. The carrots should be completely coated and hot!

Eggnog

2009-12-22T20:20:00.000-08:00

This non alcoholic version of the festive drink got a huge two thumbs up from my kids and husband!. Gently cook to ensure no bacteria from the eggs, you will never drink the store bought again!

Ingredients

6 egg yolks

2 1/2 cups whole milk

1/3 cup sugar

1 tsp vanilla

1 cup heavy whipping cream

1 tbs sugar

ground nutmeg

Directions

Beat the egg yolks, add the sugar and continue to beat until they start to lighten in colour.In a large saucepan mix the egg yolks and milk until well incorporated. Heat in medium low heat and stir constantly. Allow this to heat slowly for approx 10 minutes or until it coats the back of a spoon. Do not allow it to boil or simmer. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Sitr in vanilla. Cover and chill in fridge for at least 4 or up to 24 hours.

When ready to serve whip cream in a mixing bowl and 1 tbsp sugar until peaks form. Transfer chilled egg mixture to a punch bowl. set aside a spoon of cream for each cup and then fold in the rest of the cream to the egg mixture.

Pour into cup and top with a dollop of cream and sprinkle a pinch of nutmeg on each serving.

Melting Moments Bickies

2009-12-22T19:41:00.000-08:00

These small melt in your mouth sugar packed bickies, are the christmas tradition in my house. Making them at this time of year just seems to make them that much more special to my family and friends. Originally I kept this recipe a secret but gradually over the last couple of years I have learnt to share the joy! put them in a cute little box with a ribbon and you have the perfect christmas gift!

Note: this recipe takes patience and can be temperamental. Take the time to ensure you have exact ingredients, and that your butter is really well softened to room temperature. If you double the batch you run a much higher risk of it not turning out (it has worked about 50% for me when I double it). You are better off just making one batch at a time to ensure it will always be perfect.

Ingredients

1/4 cup icing sugar (powdered sugar)--do not pack it down.

3/4 cup plain flour (just shy of this is perfect. I have learnt if you go over this at all it will not work)

1/4 cup custard powder ( this is available in the "gello"/pudding section of your supermarket. Should be in a little tub)

6 0z salted butter

Directions

Pre-heat oven to 355 F ( 180c)

Cream butter, slowly add the custard powder, constantly scraping down the sides of your mixer. Then gradually whip in the icing sugar. while mixing gradually spoon in the flour.

Using a freezer zip lock bag, cut off the tip to use for piping. spoon in the cookie mixture.

Lightly spray a cookie sheet with non stick spray and then lightly wipe it with a paper towel. You want the tray to be just barely oiled since the cookies are butter based!.

Pipe 1 or 2 on the tray and do a test run to see how long you will need to cook it. The cook time changes depending on different ovens I use. Time how long it takes for the edges to barely start turning brown and take your cook time as being 30 seconds less than that.

Pipe a small circle as shown in the picture.

Bake them for 9-15 minutes depending on your altitude and oven. Watch closely, when they are ready they will not be browned.

Allow them to sit on the tray for a minute and then while still warm slide the tip of a metal knife under them and transfer them to a cooking rack to cool completely.
Allow the cookie sheet to cool completely before piping more on.

Repeat until all the cookies are baked.

While they are baking prepare the frosting. (see directions below) Carefully put some frosting on a cookie and then with evenly distributed pressure slowly siggle the second on top. They are very fragile and at this point will break easily so be patient. It's SO worth it!.

Frosting Ingredients & Directions

125g Softened Salted butter (softened to room temperature)

1 1/4 cups icing sugar (powdered sugar)

2 tbsp whole milk

Beat butter and gradually whip in half the icing sugar, add in the milk 1 tbsp at a time. Then slowly whip in the rest of the sugar. Whualla. Easy!

Satay Chicken Wraps

2009-12-03T15:23:00.000-08:00

Tender, and TASTY. Give these wraps a try. I used leftover satay chicken to make myself an asian salad the next day. I love a good meal that just keeps on giving.

Ingredients

Marinade
1 pound boneless, skinless chicken thighs, pounded/flattened, cut into 1-inch strips (Approximately 4-6 thighs)
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped white onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice vinegar
2 tablespoons crunchy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce

To cook
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 flat out wraps, (or naan bread)

Directions

Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour at least. You can marinate this as long as you want overnight is fine, you can't over marinate it.
While the chicken is marinating, prepare the Asian Mayonnaise.
Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately. The asian mayo is pretty strong tasting. Feel free to try it with or without the mayo.. the chicken flavor is fantastic either way.

Asian Mayonnaise
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro(coriander) leaf
2 teaspoons finely chopped green onions

In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes

Chocolate Mousse

2009-11-27T14:50:00.000-08:00

Ingredients

6 Ounces Semi-Sweet Chocolate
2 egg yolks
1/4 cup sugar
1 tsp Almond Essence
1 1/2 cups heavy whipping cream

Directions

Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whicsk in the Almond Essence. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Chocolate Hazelnut Gelato

2009-11-18T12:27:00.000-08:00

Picture is coming!

Ingredients

1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/2 cup sugar plus 1/4 cup
4 egg yolks
1 tsp vanilla extract
1/2 cup melted Ritter sports chocolate hazenut chocolate bar. Or Lindt Chocolate hazelnut chocolate bar (the ritter sports has whole hazelnuts.. the lindt has only pieces)

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium low heat. Cook until the sugar dissolves, about 5 minutes. Do not let it get so hot it boils. Just hot enough to melt the sugar.
Meanwhile, in a medium bowl whip the egg yolks with the remaining (1/4 cup)sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add another 1/2 cup milk slowly. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, rubbing along the sides or you will have cooked egg, do this until the mixture becomes thick enough to lightly coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the melted chocolate, with a whisk gently incorporate and stir the chocolate until it is all combined with the milk mixture, this may take up to 10 minutes, sometimes letting it sit and then stir, sit then stir again helps. Add the vanilla. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

Grilled Marinated Ginger, Lime and Garlic Pork Tenderloin

2009-11-16T19:52:00.001-08:00

This recipe is everything it's name says it is. I should put in extremely miost and tasty as the title as well! Using only a few key ingredients this is a really tasty, zingy... and not too spicey meal. My kids and husband both loved it. Try it yourself and let me know what you think.

Ingredients

1 plain pork tenderloin roast, trim off any excess fat or rhind
5 Tbsp soy sauce
2 tsp freshly chopped garlic
1 heaped Tbsp finely chopped ginger
juice of 2 limes
peel of lime chopped finely
3 Tbsp oyster sauce
1 tsp chilli paste

Directions

in a bowl mix all ingredients except pork and whisk together until all the sauces are well blended and incorporated together.
Slice pork roast ultra thin, then cut down into bite size strips.
In a zip lock bag put your sauce in first getting all the yummy little lime ginger and garlic pieces in. Then add your pork strips. Before sealing squish it around to get the sauce all through the pieces. Then seal and refridgerate for 4-5 hours.

Before cooking is a good time to start steaming your rice as it cooks in approx. 5 minutes.

To cook heat up 1 tbsp vegetable oil in a pan or lightly grease your BBQ, heat up to Medium high.
(If BBQ-ing leave strips long so they don't fall through grates on the grill)
Once oil (grill) is heated add pork in single layers to the heated cooking area ..., allow it to sear the sides well. With the remaining juices in the bag, place in a small sauce pan on medium high and simmer and reduce the marinade while the pork cooks.
When meat is done all the way through (it cooks EXTREMELY fast) remove it from the heat. Let it rest a minute and it will get very happy in your pan/plate!.
Serve over steamed rice and pour reduced marinade over the top.
YUM!

BBQ'd Bacon Wrapped Creamy Mustard Chicken

2009-11-08T07:45:00.001-08:00

I pulled out a bunch of ingredients sitting in my fridge that needed to be used last night. All I knew was I felt like BBQ'ing and it had to be chicken. What was originally a throw it together meal turned into a creamy, moist and extremely satisfying winner of a meal.

My daughter gave it 100/10!

Note: This meal does not HAVE to be BBQ'd, it was the method I chose, I am sure it will turn out great if you cook it in a pan on low on your stove top.

Ingredients
4 chicken Breasts trimmed of fat
1 packet maple bacon (trimmed of fat) - it will work with normal bacon too but the maple bacon turns this flavor into honey mustard, if you use normal bacon you won't get that effect.
1/3 cup mayonaise
3 tbsps sour cream
4 tbspoons yellow mustard
pinch salt
pinch pepper
3 tbsp Spade L Seasoning (Beef)
approx 1/2 cup grated monterey jack cheese or blend mix.
Toothpicks

Instructions

Place chick inen a zip lock bag or cover with plastic. Place on a chopping board and with a mallet (or anything heavy pound it flat and even. The thinner it is the quicker and more evenly it will cook)
Mix Sour cream, mayonaise, mustard, salt and pepper together in a small bowl. Whip it together well until it looks creamy.
One piece of chicken at a time spread a generous amount of mustard mix on the inside of the breast, sprinkle cheese on top of the mustard (just enough to lightly cover it. Layout enough strips to cover the cheese (it doesn't have to be exact).
Starting at on end of the chicken breast firmly roll it up, keeping a good firm grip and tension on it without breaking it. Then use 4 or 5 strips of bacon to wrap around the outside and hold the roll shut by overlapping ends. Using toothpics pin the bacon and chicken in place, tucking in the open ends to keep as many juices in as possible. sprinkle the outside of the roll generously with Spade L Seasoning. Let it sit 5 minutes. The smear a littel more mustard mix over the outside of the chicken. So it looks like the picture while grilling.

Repeat with all chicken.
Heat BBQ up to medium low heat. In order to keep it moist while not burning the bacon cook around 310 for 30 minutes covered so the inside is cooked and not dry. Keep an eye on it and use your judgement. Lower and longer means a more succulent piece of meat.