Food is Love

Jambalaya for the Virtual Mardi Gras Party

2012-02-20T09:00:00.000-05:00

It's Time to let the Good Times Roll!!! We are quickly approaching Fat Tuesday!!!

What better way to Celebrate Fat Tuesday than with a Virtual Mardi Gras Party???

Michelle at LaBelle Cuisine is throwing a Virtual Mardi Gras Party and we're bringing Jambalaya!

Of Course we are doing it the Food is Love way...Jambalaya "Easy Style"!!

I am passing along a Weeknight 5 Ingredient Jambalaya that you can jump on the bandwagon and make in no time! This Jambalaya is one of the many recipes included in my Cookbook 5 Ingredient Solutions!

Stop by and take a peek at the Slideshow!

5 Ingredient Jambalaya

This is a way to bring the entire “flavor” of Louisiana Creole into your home in a quick and easy

way.

Webster‟s defines Jambala

ya as “rice, usually cooked with ham, sausage, chicken, shrimp, or

oysters and seasoned with herbs”. Such a simple definition for what can be a complex recipe. I have paired it down to 5 Quality Ingredients that will allow a really flavorful experience, yet take advantage of some quality shortcuts. Any combination of Polish Sausage & Chicken, Shrimp and Andouille Sausage, Ham and Shrimp or anything of the like, will work here. Just remember to adjust stock flavors to compliment your choices. Ham stock, Seafood stock, Chicken stock etc…

Ingredients:

1 box Jambalaya Rice Mix or Fiesta Southwest Rice

2 lbs. Polish Sausage, cut on the bias to 2 inch pieces

2 Boneless Skinless Chicken Breasts (cubed)

1 (8 oz.) jar spicy Salsa or a 10 oz. can “Mexican style” tomatoes

16 oz. Chicken Stock

Instructions :

Prepare chicken Breast:

Dry Chicken Breast with paper towels.

Season with Salt & Pepper to both sides & Set aside

In a Large Skillet:

Heat 2-3 tbsp. Olive Oil to Medium High Heat.

Place chicken in skillet.

Brown chicken on both sides (Approximately 3 minutes then turn and cook additional 3 minutes)

After chicken is brown:

Add Sausage to skillet.

Brown Sausage and warm through

Add Salsa & Stock.

Check for seasoning. Add Salt and pepper if needed.

Once Mixture is at a boil,

Add Jambalaya Mix.

Bring to boil, then cover and simmer, on Medium/Medium-Low Heat 25-35 minutes.

Stir mixture about half through cooking time.

Adjust cooking temp to medium-low, if rice is sticking to bottom of skillet.

Once Rice has soaked up all the liquid and is soft, run a fork through the rice to “fluff”.

Serve.

**Note after Meat has been sautéed the remaining steps can be done in a rice cooker.

Add meat to rice cooker with remaining ingredients and set rice cooker to cook as per manufacturer directions.

It's Chocolate Cherry Heaven

2012-02-15T13:48:00.000-05:00

I know Valentine's Day was yesterday, but because we have a working household, we decided to delay "V" Day until we are both off. We will be celebrating tomorrow! So I had extra time to put together a most decadent little treat.

One of my favorite parts of a Box of Chocolates is the Chocolate Covered Cherry. I love when I bite into the hard candy shell and get all that cherry goodness leaking out. Then the fruity goodness of the cherry combined with the chocolate WOW!! It's absolutely Heaven. I wanted to get that sensation in a cookie and I think I have perfected it in this one. I give to you

Chocolate Cherry Heaven

Ingredients:

1 cup Butter (2 sticks, room temp)

2/3 cup Brown Sugar

3/4 cup White Sugar

2 Large Eggs

1 tsp Vanilla

2/3 cup Cocoa Powder

2 1/2 cups All Purpose Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

1 Cup White Chocolate Chips

1 medium jar Maraschino Cherries (drained and kept whole)

1 cup Chopped Walnuts *optional

Instructions:

Preheat Oven to 350° f

Line Cookie Sheet with Parchment Paper

Combine Sugars and Butter.

Beat until smooth

Add Eggs, Beat until frothy.

Add Vanilla, Combine

Add Dry ingredients and mix until well combined.

Fold in Cherries, Chips and Nuts.

With a 2 oz Ice Cream Scoop, Scoop mounds of dough onto parchment.

May use tablespoon and form into balls.

Bake at 350° for 9-11 minutes.

Cookies will be soft when removing from oven. Carefully move them to a cooling rack while still on parchment to avoid breakage. Allow to cool 15 minutes. Once cool, Cookies can be stored in covered container for 1 week.

Yields 3 doz cookies (depending on size)

ENJOY!!!

Peanut Butter Chip Cookies

2012-01-24T18:45:00.000-05:00

To help you celebrate a most fabulous Peanut Butter Day....I am dropping you my best Peanut Butter Cookie Recipe. A While back I made alot of cookies. I made alot of versions of cookies and Peanut Butter ones were to die for!! This Recipe is a culmination of 3 different recipes combined to make the Most FABULOUS Peanut Butter cookie you can ever imagine!!

Enjoy!

Peanut Butter Chip Cookies

Ingredients:

3/4 C Butter

1/2 cup Brown Sugar

1/2 cup White Sugar

1 egg

1 tsp Vanilla

3/4 Cup Peanut Butter

2 Cups Flour

1/2 tsp Baking soda

1/4 tsp salt

1/2 cup mini chocolate chips

40 Candy Kisses (paper removed)

(1/4 cup white sugar on a plate)

Instructions:

Preheat oven to 350°f

Line Baking Sheet with Parchment

In a Mixing Bowl: Combine Butter and Sugars. Beat until smooth and fluffy.

Add Eggs, combine until mixed through.

Add Peanut Butter. Beat until mixed thoroughly and smooth.

Add Flour and Baking soda. Beat until combined.

Fold in Chocolate Chips.

Measure out a ball of cookie dough by tablespoon.

Roll dough ball in sugar then place on lined baking sheet.

Repeat until baking sheet is full.

Press a Candy kiss into the center of each cookie.

Bake cookies for 8-10 minutes or until puffy and slightly brown at edges.

Move cookies to cooling rack.

Cool for 15-30 minutes.

Store Cookies in Closed Container for up to 2 weeks.

Recipe will yield 35-40 cookies (depending on size of cookies)

Enjoy!!

One of the "Best Baking Blogs on the Web" !?!?!

2012-01-23T21:21:00.000-05:00

Wow, not alot of pressure there, huh???

I am a simply an easy blogger. I am also thrilled to pieces!!!

Thank you FoodBuzz!
I am thrilled to be featured as one of

"The Best "Baking" Blogs on the Web".

Can You believe it??

Me ??? I am so shocked! (A little proud too).

I do bake, but I have to admit, there are lots of bloggers that bake alot more than I do. The only thing I think I do differently is that I try to make it easier for Everyone to bake. I so hope that comes across. I want everyone to feel that if they take my recipe and instructions into their kitchen that they will come out with the result they see here on my blog. That's my mission for everything I post here. I bake or cook every single dish I post. I go through every ingredient and concentrate very intently on making the ingredient lists available to anyone who can get to a grocery store. I truly want to empower anyone who wants to cook, but has been intimidated to do so or just thinks it's too much trouble.

Since the concentration of this honor is on my baking..I thought I'd highlight a few of the things that have been most popular in my baking efforts. I so hope you enjoy them.

Streusal Pumpkin Bread
~ Featured on Foodbuzz ~

Homemade Hamburger Rolls

Boston Cream Pie Cheesecake

Lemon Coconut Tartlets

As always Thank You EVERYONE who reads, comments and follows Food is Love.

I truly am honored for the privilege to be a part of your Food Experience!

Eggnog Creme

2011-12-14T12:32:00.000-05:00

Have you ever had Eggnog leftover ? Didn't know what to do with it?
This recipe will make ya want to go out and get some eggnog to make it!
Last night, I was rummaging through the pantry to think of something to make as a quick dessert.
A nice dessert for company. I had leftover Eggnog and some heavy whipping cream...I thought about just warming some Eggnog and add it to some coffee and top it with whipped cream. That just didn't seem like "Dessert". What could I do as something more substantial? Something that looks and feels like dessert?
Ok, I have chocolate chips... and heavy cream...I could make pudding. I go to the fridge and hmmph...not enough cream to make 4 servings of pudding. Grrrrr...Wait Eggnog! Eggnog Pudding?? Never had it.
I wonder.....So guess what. I did it!! Made some Eggnog "Pudding". Added some sugar on top to "brulee" and Voila!!! A real Dessert! This is my point all the time. You can always do something. It just takes a little thinking or a resource like me who shares these moments so you can pull this stuff out of your bag of tricks when you need to!
*By the way...I now have a "print" button at the bottom of my recipes so you can have these at your fingertips at all times :)
Here ya go!!

Eggnog Creme

Ingredients

2 Cups Eggnog (store bought, not "light")

2 Cups Heavy Cream

3 Tbsp Cornstarch

2 tsp Vanilla

Cinnamon

Sugar (raw or fine white sugar)

Instructions:

Place Eggnog in a medium saucepan, warm slowly on medium heat.

In a Measuring cup pour Cream.

Stir in Cornstarch.

Whisk mixture until cornstarch has dissolved completely.

Be sure not to have any lumps.

When the eggnog seems "warm", add Cream/Cornstarch mixture and turn heat up to medium high.

(if you'd like to be more careful pour mixture through sieve into saucepan to be sure of no lumps)

Bring to slow boil, stirring constantly.

When mixture is being stirred and leaves a film at the side of the pan remove from heat.

Stir in Vanilla.

Immediately pour mixture into serving dishes. (oven proof)

Top with a dusting of cinnamon.

Refrigerate for 15-30 minutes or until ready to serve.

Serve.

Brulee'd Eggnog Creme

Just as you are ready to serve, pour 1 tsp of sugar over top of serving dish. Using a kitchen torch hold the heat over the sugar (about a 1/2 inch away) carefully until it melts and turns a beautiful golden brown.

**If you do not have a kitchen torch:

With serving dishes on a baking sheet, place under oven Broiler. Broil puddings until sugar melts and turns a golden brown. Place dishes into freezer for 10 minutes. You can also place in refrigerator for 30 minutes or until ready to serve. ENJOY!!!

Chocolate Covered Oatmeal Raisin Cookies

2011-12-12T01:31:00.000-05:00

I am absolutely enamored with a cookie. My favorite cookie of this Season of Cookies so far is this one!

One would think "How could a Fresh Homemade Oatmeal Cookie get better"? Well It has...

Chocolate Covered Oatmeal Raisin Cookies

Ingredients:

1 cup Butter (room temp)

1 cup Brown Sugar

1/2 cup White Sugar

2 Eggs

1 tsp Vanilla

1 1/2 cups All Purpose Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp ground Clove

1/2 tsp ground Nutmeg

1/2 tsp Salt

3 cups Old Fashioned Oats

1 1/2 Cups Raisins

**Dried Cranberries,

Apricots or Chopped Dates can be substituted for Raisins

Instructions:

Preheat oven to 350°.

Line Baking Sheets with Parchment Paper

Cream together Butter and Sugars.

Add Eggs & Vanilla. Combine.

Beat well until light and fluffy.

Add Dry ingredients.

Stir in Fruit of choice.

Spoon out a Tbsp of dough per cookie, onto lined baking sheet.

Dough is dense so doesn't spread much.

Bake for 8-10 minutes. Do not overbake.

When you take them out of the oven they will be soft.

Move them to a cooling rack for 15 minutes.

Keep in a sealed container.

** Note:

If cookies start to become hard, keep a piece of apple in container with cookies, this will keep them soft :)

Chocolate Covered Oatmeal Cookies

In a Small bowl pour 1 cup semi-sweet chocolate chips.

Place in microwave for 15 seconds. Remove bowl, and stir chocolate.

Keep doing that at 10 second intervals until chocolate is melted.

Dip half cookie into chocolate. Let set on parchment until chocolate is set-up.

Enjoy!

I especially love these oatmeal cookies with chopped apricots and chocolate covering! Yum!!

Good Old Fashioned Dandy Cookies

2011-12-08T17:00:00.018-05:00

I love a Sweet Simple little bite of a cookie, that just gives a nod to the days of old. My Grandmother used to love a "plain" cookie to go with tea. I have to agree in this case. The brown little edges, the sweet little bite the freshness of the citrus..It is just a perfect little nosh with a nice hot cup of Tea! I know you'll enjoy these!

The Good Old Fashioned Dandy Cookie

Ingredients:

1 1/2 cups Flour (sifted)

1/4 teaspoon Kosher Salt

1 cup of Butter (2 sticks) room temp

1 cup of Sugar
(cane would be great here, but can use white)

2 eggs

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

Instructions:

Preheat oven to 350°

Line Baking Sheet with Parchment Paper

Sift together in a Medium Mixing Bowl the Flour and Salt. Set aside.

In another bowl, Cream together the Butter and Sugar.

Combine until light in color and fluffy.

Add Eggs, one at a time.

Beat only until combined.

Fold in Lemon and Vanilla.

Slowly add Dry ingredients, a little at a time so not to lose consistency.

May fold it in or use beater on "Low".

Be gentle.

Place dough in fridge for 15 minutes.

Spoon by teaspoonful onto parchment.

This dough spreads when baking. Leave room for spreading.

Bake at 350° for 8-10 minutes.

You will know they are done when the edges turn a nice golden brown.
**For a more golden brown, don't use parchment. They won't stick there's lots of butter in them.

Remove from oven and cool on rack.

Store in sealed container for up to a week.

**These make sweet gifts when enclosed in cello bags and wrapped with a seasonal ribbon!

**For purposes of full disclosure.
*I personally substitute orange juice and a 1 tsp orange zest for the "lemon" in this recipe.
It's just my personal preference. You can try them either way. :)
*I also put the dough into a pastry bag and pipe out onto the parchment for a more elegant appearance.

ENJOY!!!

A Simple Rugelach ...

2011-12-03T12:04:00.000-05:00

The very first time I decided to make such a traditional cookie I was terrified. Rugelach is intimidating. So many layers so many ingredients. I was afraid if I missed something the whole cookie would be ruined.

Rugelach is a fantastic flaky, pastry-like cookie with a fruit and nut filling . They take very well to different fillings (such as Nutella and chopped almonds) but don't let the experts know I said it hehehehe

I so hope you enjoy these! They are fantastic for the Holiday table among all of those decadent, chocolatey notions. Great with Christmas Morning Coffee!

My Simple Rugelach

Ingredients for Pastry:

2 1/4 cups Flour

1 tablespoon Sugar

1/2 tsp Salt

1 Cup Butter (2 sticks; cold, diced into pieces)

8 oz Cream Cheese

2 Tbsp Sour Cream or Greek Yogurt

(I use Sour Cream)

Ingredients for Filling:

1/4 tsp Salt
3/4 Cup Chopped Almonds

1 Cup Apricot Preserves

2/3 Cup Raisins (I use Golden)

**Note Dried Cranberries and Walnuts may be exchanged here. Works really well!

*Also with the Cranberry choice may add 1 tbsp of Orange Zest :) Yum!

With all of the Dried fruit and Preserve choices these can be so versatile. It's all up to you!

2 Beaten Egg Yolks for Egg Wash

Instructions:

For the Pastry: In a Mixing Bowl or (Food processor) Combine Flour, Salt and Sugar. Add the butter and combine until the mixture turns to a pea size consistency. Add the cream cheese and sour cream. Work together until it comes together as a "dough". Turn the dough out onto a floured surface and roll into a ball. Portion the dough into 4 equal pieces. Wrap each portion in plastic wrap and freeze for 15 minutes.

Meanwhile Prepare Filling: In a mixing bowl (or food processor), place nuts, preserves, fruit and salt and mix until well combined. (If using a food processor pulse until becomes paste-like)

Assembly:

Remove dough from freezer. Place 3 portions into refrigerator and one to floured work surface.

Roll out dough to a 6 x 14 inch rectangle. (will be about 1/4 inch thick) *Don't be worried about "rough" edges they will roll inside the rugelach.

Spread 1/4 of the filling over the dough with a small spatula or spoon.

Starting with the "long side", roll the dough up tightly into a "cylinder" ending with the seam at the bottom.

Press the top a little to flatten..

Wrap cylinder in plastic wrap and freeze for another 15 minutes.

Repeat process with remaining dough. (The cylinders can be kept frozen for up to 1 month)

Preheat Oven to 375°

Line 2 Baking Sheets with Parchment Paper

Slice Cylinders into 1 1/2 inch pieces (they should look like little rectangles if you flattened the dough a little)

Place each slice onto parchment lined baking sheets seam side down.

Whisk 2 egg yolks together add 1 tsp water or milk.

Use this mixture to glaze over top of each slice, then Sprinkle with sugar if desired.

Bake about 25 minutes or until golden brown and crispy at top.

Remove from oven, cool on rack.

Serve.

Store in Sealed container.

Keep well for about 1 - 1/2 weeks if they last that long :)

Cocoa Dreams ..the 5 Ingredient Cookie!

2011-11-29T19:44:00.001-05:00

I love easy to make Cookies. Especially when you have to make so many.

I also love cookie batters that can be frozen and don't lose flavor .

This is one of those recipes!!

You are going to Love em!

Enjoy!

Cocoa Dreams

Ingredients

1 pkg. Chocolate Cake mix

2 Eggs

½ cup Vegetable Oil

3 Tbsp. Cocoa

1/3 cup Semi-Sweet Chocolate Chips

Instructions:

Preheat Oven to 350° f

Line a Baking Sheet with Parchment

In Large Mixing Bowl: Beat 2 eggs

Add Vegetable Oil and combine until frothy.

Add Cake Mix and Cocoa, Combine until well mixed.

Fold in Chocolate Chips.

Using a small ice cream scoop or 2 teaspoons

Scoop mixture in even dollops onto parchment lined baking sheet 2 inches apart.

Wet clean fingers with water and flatten dollops to ¼ inch thick.

Bake at 350° f 10-13 minutes, depending on size.

Remove from oven, cool on rack.

Enjoy!

It's Officially the Holiday Season...That means Cookies!!!

2011-11-25T09:00:00.000-05:00

Cookies are the definition of The Holiday Season for me. If anyone knows my kitchen they know that I am all about Comfort Food and Good Homemade Treats! Cookies are a staple of my Holiday table. I bake cookies, I freeze cookies, I decorate cookies, I am a Cookie Baking Gal! So, from the day after Thanksgiving until Christmas Week all of my posts will be COOKIES !!! I'll be the source of Cookie Knowledge you will refer to all Cookie Baking Season!

How to bake em? How to freeze em? How to Decorate em? How to package them? How to send them?

It's going to be a Blast!

To start off the Season of Cookies..I am giving you a gift!

A Cookie E-Book!

All Recipes.com has shared with us their Cookie Inspirations, Tips and Recipes for a Wonderful Cookie Baking Season! Are you up for it? I sure am. Here ya go!

Enjoy their TOP Cookie Picks for the Season, then stop by here at Food is Love and pick up a Season full of Cookies throughout the Month of December!!

Happy Baking All !!!

Squash Bread Pudding

2011-11-21T21:37:00.001-05:00

Hey All, I know it's a busy week and we all have alot to cook and get ready. I just had a quick thought and threw together something really quickly. It came out fantastic and I thought I'd pass it on.

I had to clean out my fridge for the turkey day shopping tomorrow , in doing so I found that I had alot of extra bread and some acorn squash I hadn't used. I immediately thought hmmm How about a bread pudding??
Ya know here is a thought, Any squash would do here. You could also use pumpkin or sweet potatoes. This would be a great little treat to make with Thanksgiving leftovers...those dinner rolls and left over squash and sweet potatoes... YUM !!!

Here it is:

Squash Bread Pudding

2 cups Whole Milk or Half and Half

6 Eggs

1 1/2 cups cooked Squash

(I roasted squash cubes in 2 tbsp butter on a cookie sheet for 30 minutes)

1 tbsp Cinnamon

1 tsp Pumpkin Pie Spice

1 cup Sugar

2 tsp Vanilla

4 cups Bread (cubed)

** Optional: Diced Apples, Raisins, Dried Cranberries, Nuts

I added apples and walnuts (Yum)

Preheat oven to 375° f

Place Bread in 9x13 baking dish

Combine all liquid ingredients in a blender.

Blend until smooth.

Add sugar. Blend until Sugar dissolved.

Pour mixture over Bread in baking dish.

Let sit and soak. (until oven is warm or at least15 mins)

Place baking dish on top of cookie sheet in case of spill over.

Bake in 375° oven for 1 hour or until toothpick in center comes out clean.
Enjoy!

Pumpkin Bread

2011-11-20T12:11:00.000-05:00

It's that time of year. Baking, Cooking and Eating are the flavors of the day. This weekend has been the getting the house ready for the season, time in my life. November is always a "change of the seasons time" in my house. Even in Florida, there is a certain "feel" to the coming End of the year celebrations. This time brings with it, thoughts of the speed of life, recollections of family celebrations past and holiday memories to come...along with all the bright smiles that come with it all.
With that, my house always wafts with the beautiful fragrance of Sweet and Savory offerings baking away ion the oven. Cinnamon is primary in that essence of November. I love Cinnamon in November.

I am sharing today a recipe for Pumpkin Bread. Pumpkin Bread signifies for me the beginning of the season and all of the wonderful flavors it brings. I so hope you join me in clicking below & sharing these fantastic flavors and essences. Wishes for your enjoyment of the Season's every moment to you and your family!

Streusel Pumpkin Bread

Cinnamon Apple Bread Pudding...My Way

2011-10-04T14:58:00.001-04:00

It has been my experience that I cook I am adventurous but I bake from memory. I very often share and gear toward what I know and am comfortable with when I bake. When I venture out on a new culinary adventure, I do it on the savory side of the kitchen. This may be for a couple of reasons. Baking is harder. It is an exact science most of the time. The components all have to gel together so that "it comes up right" or is "sweet enough" or isn't "too runny" etc...I bake safely. I follow recipes when I have to, I don't experiment with things I haven't tried too often, because the anxiety is too much for me. I have all the drama I want with The Real Housewives and General Hospital...whew....Who needs more pressure than Dante getting shot AGAIN?1!?!

I love the ability to go back to my roots and make my favorite comfort Pastry and know it is going to be Fabulous!

Today I share with you my family's recipe for Bread Pudding. I emphasize "My Family's" recipe because there are a million recipes for Bread Pudding. This recipe is a no muss no fuss "fool proof" recipe, that can be varied in taste by changing the components without messing it up. I love that kind of recipe!

My Mom and i ran a restaurant in Punta Gorda Florida for a while and she was always so dismayed when we had leftover bread products. She never understood why we had to carry so many different types of Bread. We used Rye, Wheat, White, Hawaiian, Portuguese Sweetbread, Italian baguette, Not to mention, hamburger, hot dog and "hoagie" rolls. One afternoon she came out from the back and said "Taste this"..(her favorite words)

It was Great! She had made a Giant Bread Pudding with a combination of all of the leftover bread. It was fantastic! So, Like I said...this is fool proof.

Cinnamon Apple Bread Pudding

Ingredients:

8 Eggs

4 Cups of Milk (try to use whole milk, 2% at least. Thinner milk will make it too wet)

1 1/2 cups Sugar

2 tsp Vanilla

1/4 tsp Salt

1 tsp Lemon Juice

6 Cups Bread (cubed)

2 cups Diced Apple (about 4 medium Apples)

1/4 cup Cinnamon

1/2 cup Brown Sugar

2 tbsp cold Butter

Grease a Baking Vessel

*note: The Deeper the vessel, the longer the baking time*

I sometimes use a nice deep large Souffle dish for flair, but as I said it takes alot longer to bake.

Preheat Oven to 375° f

Prep:

Slice Bread into Cubes (not too small, a little bigger than crouton size)

Core and Dice Apples (sprinkle with lemon juice if desired to reduce oxidizing)

Cut butter into Brown Sugar (set aside)

Instructions:

Beat Eggs and Sugar, until Sugar has dissolved and you obtain the consistency of ribbons.

Add Milk, Vanilla, Lemon and Salt. Beat until well combined.

Add cubed bread to Egg (custard) mixture.

Combine and set aside for 30 minutes to allow bread to soak up custard.

After 30 minutes, Sprinkle mixture with half of the cinnamon.(1/8 cup / 2 tbsp)

Combine.

Add Apples.

Combine Mixture Well.

Pour Mixture into Prepared Baking Vessel.

Add remaining Cinnamon to Brown Sugar and Butter.

Sprinkle Brown Sugar Mixture over the top of Bread Mixture.

Bake in preheated oven for 1 hour. (9x13 pan)

If using deeper pan continue baking until inserted skewer comes out clean

**If bread pudding starts to take on too much color before bottom is baked through, cover with foil.

Enjoy!

Variations:

Pumpkin Bread Pudding

Instead of Apples

Add Pumpkin and Pumpkin Pie Spice.

Traditional Portuguese Bread Pudding

Exchange Craisins, or Raisins for Apples.

Bananas Foster Bread Pudding:

Bananas in this would be great, just be sure to use some on top too as a Bananas Foster type of Bread Pudding.

Chocolate Bread Pudding:

Add 1/4 Cup Cocoa to the custard and eliminate the Cinnamon from the top.

Top with Brown Sugar, Butter, Cocoa and Chocolate Chips! Wow what a decadent delight.

Fabulous Dinner Party Dessert:

Pour warm Cooked Vanilla Pudding over the Plain Bread Pudding (no apples or brown sugar topping) and top with a little Fresh Fruit and Whipped Cream.

~ Yummy ~

The Cookie Swap has begun...

2011-10-02T11:40:00.000-04:00

I think my most favorite part of the Holiday season is the exchange of traditions. Cookies have always been a big part of my Holiday season. My Mom use to make dozens and dozens of Oatmeal Raisin Cookies for Christmas.

When I became an adult and ran my own home, I made several different kinds of cookies. From simple Italian Fudge Cookies to Elaborately Decorated Sugar Cookies.

After My Mom passed away I started to make Cookie Parcels and send them to my immediate family for Christmas. The packages were complete with everything My Mom use to put on her Holiday table. From Nuts to Candles, I sent all the trimmings. After the first year I just had to send the cookies. They became something everyone looked forward to and were sorely missed if not sent.

My family has moved on to having their own traditions now and I am down to sending 3 parcels...I was thrilled in July when I presented the idea to the Food is Love Friends on Facebook and they responded with an overwhelming and resounding YES!!!

I came up with the idea that I would like to start a Cookie Swap with the Food is Love Friends on Facebook. It was an immediate Hit!!! I received over 100 responses in 1 Day!

Yesterday "Officially" started the Cookie Swap with an email to the 80+ participants! The first of many interactions that include a call for information about the participants cookies..What their Cookies taste like, What they contain, How many people they'd like to swap with and What area of the World they'd like to swap cookies with? How Fabulous is this?!?! Can you imagine the ability to Swap with other countries?? What would a cookie taste like from Greece, Australia or Africa?

Please take the time to stop by the Cookie Swap Webpage and let us know what you think :)

We'll be having Cookie Recipe postings, Giveaways, Info on how to Ship Cookies Safely and Keep them Fresh! It is definitely going to be a Blast!

If you'd like to participate: Please stop by the Facebook Page and let us know, I'm sure we'd love a few more Cookies to choose from!!!

Surf and Turf, The Anniversary Dinner

2011-09-26T20:05:00.001-04:00

This weekend was the 10th Anniversary of my first date with my Boyfriend. As we are not married this is what we consider to be our anniversary. I love cooking for him and he loves eating for me! We have such a good relationship that way..LOL

This year I decided surf and Turf was the order of the day.

Ralph makes the most delicious Steak you can imagine, so I had to think of the most perfect side dish to compliment it! I recently made a wonderful Lobster Mac and Cheese so why not add it to his fantastic steak?!?

I was right! It was GREAT!!

Lobster Mac and Cheese

Ingredients:

½ - 1 lb. Pasta Lg. Elbows, or Shells (my favorite)

3-4 tbsp. Flour

Cheese: 2 Cups shredded Sharp White Cheddar

2 Cups Gruyere

4-6 tbsp. Butter

1 (10 oz.) can Lobster Bisque (may use Crab bisque)

Salt and Pepper to taste

2 cooked and chunked Lobster Tails (opt)(may use crab meat)

1 tsp. Nutmeg (opt)

Topping (For Baked version, optional)

Combine:

1 sleeve Ritz crackers (crushed)

4 tbsp. Butter (melted)

3 tbsp. Parmesan Cheese

2 tbsp. Parsley or Tarragon (chopped)

Instructions:

Bring 6 Quarts of liberally salted water, to a boil.

Add Pasta to water and cook to labels directions.

Simmer for 8-9 minutes or until al dente.

In Large Sauce pan:

Melt butter.

Add flour, 1 tsp. salt and ½ tsp. pepper

Whisk until flour and butter have fully combined. (approx. 1 ½ minutes)

Add Bisque. (If using nutmeg, add here)

Bring to boil @ Medium heat.

Whisking constantly, Mixture will thicken quickly.

Once it is thick and bubbly, lower heat to Low and keep whisking until smooth

Add Cheeses.

Remove from heat and stir well, melting cheese and combining to a smooth finish.

Drain Pasta well (you do not want water in the sauce)

Add pasta to sauce. Combine. (If using Lobster meat, add here)

Garnish with Parsley if desired

Serve.

Rellenas Malanga

2011-09-14T11:33:00.000-04:00

Rellenas Malanga is a dish that 's inception came from pure curiosity. Have you ever done that? Said "Hmmm..I wonder how this would taste with that?" and then gone on to develop the recipe and find one of two things; 1.) Yuck..definitely not! or 2.) Wow, It actually is good! Score!!! This recipe is in the "2" category.

My significant other brings home some Cuban traditional foods sometimes that I have to admit are quite intimidating at first blush. For this dish he brought home " Malanga. "

Malanga is lightly described as a root vegetable that resembles Taro root in appearance, but similar to potato in texture and taste. My Hunny had been asking me if I would try to make his Mother's signature Papa Rellenas for months and I would not even think of it, for fear of not doing it justice. You know how it is to make your "Mother in Law's" signature dish...? It will never be "as good" as hers...no matter what you do. I was not in the mood for trudging along the path of never good enough with this dish. So when he brought the Malanga home I asked him, had his mother ever made Papa Rellena with Malanga, and he said "No". ~Lightbulb~

Even playing field!! Now I can do this.

Papa Rellena is basically a Potato Ball stuffed with a Cuban Ground Beef mixture called Picadillo.

Picadillo is ground beef, slow cooked with Latin spices and tomato. It's good for lots of things besides this dish. Try it in a taco shell, or over white rice, or even in an enchilada...Yummy!

Now to swap out the potato for malanga I had to boil the malanga and check the texture. It was comparable. Even after adding the butter and cream..held up pretty well. So it was on like Donkey Kong.

On a day that my Significant Other went fishing...I decided to pop into it, and here is the resulting recipe!

The look on his face when he came home was priceless!!! Give it a try!!

Rellena de Malanga

Ingredients

2 lbs Malenga or Potatoes (peeled and cubed)

2 cloves Garlic (chopped)

1 cup Cream

1 Stick Butter

2 cups Cuban Crackers (crushed to crumbs)

*may substitute breading of your choice ie: Panko, Bread Crumbs etc

1/2 cup Seasoned Flour

3 lg Eggs (beaten)

2 Quarts Vegetable oil

Picadillo

1 1/2 lb Ground Beef (80/20)

2 tbsp Olive Oil

4 cloves Garlic chopped finely

1 cup chopped Onion

1 Green Pepper chopped (about 3/4 cup)

Salt

Pepper

1 tsp Cinnamon

1/2 tsp Cloves

1 tsp Cumin

2 Bay Leaves

1/4 tsp Hot Sauce

1/4 cup Vinegar

4 cups chopped Tomatoes (may use canned)

In a Medium Saute Pan Warm Olive Oil on Medium-High Heat, Add Onion and Gr Pepper.

Saute until translucent and softened. Add Garlic and Ground Beef. Saute until Ground beef starts to caramelize. Add spices. Saute until spices are combined. Add tomatoes and vinegar, combine well. Lower heat to Medium-Low. Simmer for 1 hour. Remove Bay Leaves before Serving.

Preparing Rellenas (Balls)

Peel and chop Malanga (or potatoes) into cubes. Boil in Large Pot with garlic until fork tender.

While boiling Malanga, heat Cream and butter in a small pan.

Drain Malanga and toss back in warm pot. Mash.

Add enough cream and butter mixture to bring Malanga to nice thick mash texture. No lumps.

Set aside to cool. Can even be done night before or morning of.

**If you have leftover Mash...it is perfect here.

Once mash is cooled to stiff, Use an ice cream scoop to obtain a 1/2 ball of the mash.

Pack scoop well..

Once 1/2 Ball is made, poke center of ball with straight end of a Wooden spoon.

Using fingers widen center to leave "pocket for the Picadillo".

Fill center of the Malanga/Potato ball with picadillo.

(I used a teaspoon for this)

Then take a Teaspoon more of the mash and cover over the open area of the ball.

Release the ball from the scoop and shape the ball with your hands into a closed ball.

Place on a Parchment lined cookie sheet and repeat until all balls are complete.

Refrigerate Balls for 30 mins minimum.

*Seasoned Flour: Salt, Pepper, Dry Garlic, Oregano, Cumin (1/2 tsp)

Prepare "Coating" Station:

First platter is your Flour platter.

Next is the bowl of beaten Eggs

Final one is the bowl or platter of breading (I used crushed cuban crackers)

Remove ball from fridge and coat in Flour, then Egg, then Breading.

Set aside.
Complete all balls through the "coating process"

Heat Vegetable Oil in "Deep Fryer" or on Stove Top with Dutch Oven.

Fry Balls in vegetable oil until golden brown.

Serve immediately.

Enjoy!!

Cocoa Dreams Ice Cream Sandwiches, A Last Summer Hoorah

2011-09-08T11:37:00.000-04:00

Being a South Florida resident saying farewell to Summer is different than in other parts of the country. Summers ends on the calendar well before it does in our weather forecast. We are still experiencing sunny 90 degree days well into October and sometimes November. So when I think of the Labor Day weekend as the end of summer I have to shake off my New England upbringing and the feeling to make a hearty soup. I am drawn more to "How can I make the summer last all year long?"

Yesterday I was in a baking mood. I grabbed my favorite "easy" cookie recipe and dolloped out some adorable little cookies.

Although adorable, kinda nondescript looking, No?. Nothing fancy, just delicious.

How can this really delicious, fudgey cookie be a special nod to Summer?

This is a "Last Hoorah" to Summer? Nope.

Ohhhhhhhh....

Make it an Ice Cream Sandwich!!!! Yes!!!

Now we're talking!

Now that's Summer! That's a treat that can bring Summer back to your mind anytime of the year!

These beautiful little treats can be wrapped in parchment paper and frozen to bring Summer goodness well into your non-sunny months!!!

One bite of these and you are "feeling" summer all year long!!!

Just because the calendar says Fall, these make your mouth say Summer!!!

Cocoa Dream Cookies:

Ingredients:

1 pkg. Chocolate Cake mix

2 Eggs

½ cup Vegetable Oil

3 Tbsp. Cocoa

1/3 cup Semi-Sweet Chocolate Chips

Instructions:

Preheat Oven to 350° f

Line a Baking Sheet with Parchment

In Large Mixing Bowl: Beat 2 eggs

Add Vegetable Oil and combine until frothy.

Add Cake Mix and Cocoa, Combine until well mixed.

Fold in Chocolate Chips.

Using a small ice cream scoop or 2 teaspoons

Scoop mixture in even dollops onto parchment lined baking sheet 2 inches apart.

Give room as they spread when baking.

*Be sure to make an even amount of cookies for sandwich making.

Using clean fingers; dab fingers with water and flatten dollops to ¼ inch thick.

Bake at 350° f 10-13 minutes, depending on size.

Remove from oven, cool on rack.

Making Ice Cream Sandwiches:

Place any candies, chocolate or nuts in small bowls.

Once cookies are cooled, arrange cookies on a baking sheet bottom side facing up.

Scoop one scoop of favorite ice cream onto each and top with another cookie.

Roll “sandwiches” in chosen addition. Serve immediately

*May freeze, wrapped in parchment until ready to serve.

(Stay fresh for 2 weeks minimum in freezer. If you place the parchment wrapped sandwiches into a freezer bag, they last twice as long. If you don't eat them first..LOL)

These are so versatile. Think of all of the combinations you could make, just by varying the ice cream, the candy coating, the "cake mix"...This is a Can-Do easy!! They are a Fantastic Hit for a Birthday party!

Switch out Chocolate Chips for M&M's for a Birthday Party??? Wow! Can you say Super Mom?!?

How about Strawberry Cake Mix, Frozen Strawberries, and Strawberry Ice Cream for a Girly Baby Shower Treat? The possibilities are endless!!! Give it a try!

Strawberry Spinach Salad

2011-09-04T10:09:00.000-04:00

When I am planning a meal I sometimes get caught up in the Main Dish that I lack in the accompaniment. The other night I had some inspiration. I had gone grocery shopping that day. This is usually my biggest inspiration. I found some beautiful Strawberries. They were plump and beautifully red and ripe! I knew they were going to be as sweet as they looked. I had no idea how I would use them, but knew I had to pick them up.I got home and decided to have Salmon for dinner. I chose a nondescript side dish of Rice with Broccoli and Cheese Sauce, but knew I needed something "fresh' to go along side of that. I knew the meal would be "heavy" and 1 dimensional if not. I looked around at what I had bought and remembered the Strawberries!

Ok, I am just going to make a salad... what else is in the fridge? Ohhhhh I have some baby spinach leaves...Yum, the star was born!! Putting this salad together was pure inspiration....Just throwing things together and tasting as I went along brought together a side dish I would make again and again. You have to try it!

Strawberry Salad

4 cups Fresh Baby Spinach

2 cups sliced Strawberries

1/2 cup sliced Almonds

1/2 cup Bleu cheese

Dressing:

1/2 cup EV Olive Oil

1/4 cup Champagne Vinegar

1 tbsp Lemon Juice (optional)

**Combine well, add Salt and Pepper to taste.

Place Spinach and Strawberries in Large Bowl. Toss to combine.

Top with Bleu cheese and Almonds.

Sprinkle with Vinegairette and serve.

You will not believe what this fresh flavor will add to your meal...It will definitely be a great add on to your kitchen arsenal!

Bacon Wrapped BBQ Shrimp Po Boy Goes to College~!

2011-08-31T13:09:00.000-04:00

I am delighted to share this with you! A wonderful Young Man, Arthur King appeared on Paula Deen's "Best Dishes" Show a few months ago. Arthur's specialty is taking College aged People away from eating "Ramen Noodles" to eating Real food without killing their budget. He concentrates on things that are Easy to make, Flavorful and easy on the budget!

When I saw him on Paula Deen I knew I had a resource for him. I contacted him and let him know I have a cookbook that could really be a resource for his mission. My 5 Ingredient Solutions Cookbook is not only an easy trek through making good food, but it's also very budget friendly. He apparently thought so too, because he highlighted the Cookbook and my Blog in one of his recent videos!!!
Bacon Wrapped BBQ Shrimp Po Boys, Remember those???

Check out the video!

Awesome job Arthur and Kira!!! It really was a good Sandwich wasn't it?
You can keep up with Arthur on his Facebook Page and His Website.
You can also Purchase my Cookbook 5 Ingredient Solutions, here.

The Ordinary yet Not so Ordinary Dinner...

2011-08-30T13:28:00.000-04:00

I had taken out a Boneless Chicken Breast to make "Him" something for dinner. I had no idea what I was going to do, but I would marinate it anyway...I added the Chicken Breast to a Tupperware container with some Italian dressing, Crushed Garlic and some Frozen Adobo sauce from my chipotle peppers. It marinated for a few hours.

When I was ready to cook, I took out the chicken and when I opened the container a beautiful aroma wafted from the chicken. The Adobo had added a spicy / smoky component to an ordinary chicken breast that I hadn't really thought about.

I sliced some onion and added it to a cast iron pan (about half a medium onion) with some olive oil. Once the onion was tender I added the chicken breast. Let the chicken breast get some color. Once it was nicely browned on both sides, I added 1/2 cup wine and the rest of the marinade. Brought the "sauce" to a simmer and tasted it. It was spicy & smokey, but kind of one dimensional. I then added 2 tbsp Brown sugar. That Did It!!! I hit the jackpot! The addition of the Brown Sugar gave it a sweet first note, then the chipotle (in the adobo) comes right back to bite your tongue. It was slight enough that you get an even amount of sweet to spicy in every bite. Absolutely Perfection.

Don't ask me how...It just is...

As this is my 100th post, I thought it interesting that I share with you exactly how my recipes come about. I don't spend everyday scowling through Cookbooks and Internet sites...I merely walk through my kitchen, my grocery and through my life experiencing everything around me...This inspires me. I know I say it all the time, but Cooking isn't Hard. Getting the motivation to cook is hard! I hope that my 100, 1000, 10,000 posts will inspire you to cook. Simply Cook. I'm not asking for 5 Star Dinners every night. Just cook, at your own kitchen stove, in your very own home. It is that which brings me here Everyday!

Thank you so much for reading!

~Laurie

Quick and Tasty Chourico & Peppers Quesadilla

2011-08-27T13:01:00.000-04:00

I love Friday evenings. It's a quick and easy night. Although i try to make what I post quick and easy, sometimes there are just those that stand out more than others. This will be a Faster than you can imagine meal that will get you raves in the kitchen! These quesadillas have 5 ingredients and couldn't be quicker and full of flavor. A Portuguese version of a Mexican classic. A classic Quesadilla with a spicy Portuguese sausage. The Chourico contains its own spices, such as garlic and smoked paprika. This is a recipe you can save for football, soccer, baseball, afterschool, or a busy Friday evening as I did. It's also great the next day to tote for lunch!

Enjoy!

Chourico & Peppers Quesadilla

Ingredients:

1 Stick Chourico (Portuguese sausage)

½ Green Pepper sliced in strips

½ cup onion chopped

1 cup Monterey Jack cheese

2 Medium Tortillas

Instructions:

In a sauté Pan

Saute Chourico until browned.

Add peppers and onion.

Saute mixture until peppers and onions are translucent.

Set aside.

Warm a non-stick skillet over medium heat.

Lay Tortilla in skillet, flat.

Sprinkle ¼ cup cheese on one side of tortilla.

Lower the heat to Medium-Low.

Add Chourico and peppers mixture on top of cheese.

Add additional ¼ cup cheese on top of Chourico and Peppers mixture.

Fold tortilla over to cover meat and cheese mixture.

Turn tortilla to ensure brown on both sides.

Keep on heat until cheese appears to ooze out of seams.

Remove from heat

Place on cutting board.

Let rest 1 minute.

Cut tortilla with a “V” to retrieve 3 triangles.

Serve.

Quesadillas can be served alone or with salsa, guacamole, sour cream etc…

Play with it…Enjoy!

**A note about the “Chourico”.

There is also a Spanish Sausage called “Chorizo” it can be substituted here.

Any protein really can be used here. A precooked Rotisserie chicken is Great in this.

Play with it. Make it your own!

Spanish Filling (Bologna Salad?)

2011-08-22T14:05:00.000-04:00

Growing up in my house we had staples for every "Party" or Celebration. My mom made some, My Grandmother made some and My Aunts (except for one) brought the rest. One of those Party Staples was My Mom;s "Spanish Filling". When I got married, I learned My Mother In-Law had her own version. Don't even remind me of the clash at my son's Baby Shower....Have you had those? My Mom wants to bring her's My Mother in Law wants to bring hers...It was a fiasco. I decided to come up with my own version. Needless to say neither was appeased, but neither could say anything, otherwise be labelled (picky).

My version is a combination of both styles. My husband loved it and that's all that mattered for me.

Enjoy, my Spanish Filling.

Ingredients:

2lb Chunk of Bologna

(Meat bologna is the only choice here.Beef Bologna is too salty, German Bologna too sweet)

6 Hard Boiled Eggs

1 Medium Onion

1 Green Pepper

1/4 cup Green Olives (with pimentos)

1 cup Mayo (not Miracle Whip)

Salt & Pepper (to taste)

Instructions:

Grind all ingredients (except mayo) (Hand grinder, electric or food processor)

Combine all ingredients well, before adding Mayo.

Add Mayo tablespoon by tablespoon, until consistency of Sandwich Spread.

(less is more here. You can always add more later if need be)

Taste. Add Salt and Pepper if needed.

Mayo and Olives have salt, so be careful of additional salt. Added pepper is always needed.

Chill for minimum 2 hours before serving.

Once chilled Stir though and decide if additional Mayo is needed.

(You can always add, but too much makes the salad soupy so be sparing on the mayo)

Serve Spanish Filling or Bologna Salad on crusty bread or use as a dip for crackers.

It's different and it's great every once in a while for a change up to the everyday lunch choices. Kids love it!

Give it a try!

Enjoy!

Alfredo Chicken from Birdseye Voila®

2011-08-19T09:00:00.002-04:00

Ok, I admit, I'm not one to buy a pre-packaged meal from the freezer section of the Supermarket. I have guilt issues. I am one of those women who shop in the market peering at other young women's carts and commenting on how they are shopping in a supermarket yet they buy frozen Prepared food! Well, I was one of those women yesterday, and after eating a really good dinner last night...my opinion has changed!!
As part of the Foodbuzz Tastemaker Program®, I agreed to sample a Free package of Birds Eye Voila®.
I know I tout a mantra about fast food, but this truly is Fast Food with Slow Food Flavor. I equate this "Meal in a Bag" to what I would get if I had made Chicken Alfredo and frozen it for a later date. The spices, flavor and content were definitely satisfactory.
Here's what you get: I got the 23 oz package..here's a pic of the actual bag:

I received a Coupon from Birds Eye® for a FREE 23 oz package. Coupon value was for $5.99 My Grocer's price was $5.49. So I was straight. There were probably 8-10 different flavors to choose from. Flavor choices were Italian, American and even Asian.The Birds Eye website lists 17 different flavors in this package size. I brought the package home and read the instructions. It said to pour the contents of the bag, the sauce package and 2 tbsp of water into a saute pan and heat covered on med high for 10 minutes. (There are microwave instructions also) I have to admit, for college kids who have a microwave handy, this would be a treat!

I opened the bag and find a "block" of sauce in it's own little package. I removed the block and poured the contents of the bag into a saute pan. (I was surprised by the amount of chicken in the bag. Nicely done.) Opened the sauce package and chopped it up into little pieces so it would melt evenly in the pan. I heated it on medium until it warmed through, then lowered to low for 3-4 minutes longer.
The contents of a 23 oz package is enough for 2 servings. Served aside a fresh salad and nice crusty bread, you have a substantial meal that took literally 10 minutes without the sacrifice of a Take Out price tag or the fast food guilt. Thumbs up Birdseye!

A meal remembered...Cube Steak

2011-08-18T12:33:00.000-04:00

In the 7 Facts Post, I was prodded to go back in my Blog to review and answer a few questions about my blog. In doing so I found a dish that I remember being a big splash, but hadn't made it lately...I'm reviving it! I hope you like it as much s I do. I call it Cubed Steak, but some of you may call it "Swiss Steak" either way...It's always a hit at my house!

Enjoy!

Cubed Steak

Orange Chipotle Ribs, Slow Cooker Delight

2011-08-17T09:36:00.003-04:00

Good Morning! Today I am sharing a recipe before I have the photo. Not normal for me..I usually take great care to wait until the dish is done and take the painstaking process to get a great shot to complete the post. Today I decided to post the recipe so you can cook along with me! The Recipe is so good and the sauce smells outstanding so I know it will be a Winner!! So here ya go!

Orange Chipotle Ribs

Ingredients:

3 pounds Ribs
(can use Pork, Beef, or even Boneless Pork Cubes, That's what I used)
1/2 cup Ketchup
1/4 cup Orange Marmalade
4 oz Orange Juice
1/4 cup Apple Cider Vinegar
2 tblsp Soy Sauce
3 tbsp Brown Sugar
4 Garlic Cloves minced (Try to use fresh here. It really makes a difference)
2 tsp Chipotle in Adobo (I used 1 pepper minced and 2 tsp sauce)
1/2 tsp Cumin
1/4 tsp Ginger (opt. Also try to use fresh)

**Note on some things: I used Boneless Pork Cubes.(they were partially frozen) I used Chipotle in Adobo (but you can use Chipotle Chili Powder). I used Bluebird Orange Juice (ya know those little cans? I keep em in the house just for this reason ;).This recipe is versatile..Work with what you have in the house.

Instructions:
Using a 6 Quart Crock Pot Place Met in bottom of Crock Pot, no need to sear meat. I actually put the meat in the crock pot a lil frozen...
In a bowl combine all sauce ingredients.
Pour sauce over meat and cover.
Cook in crock pot on low for 8 hours or high for 4-5.

Meat will come out tender and Sauce divine!!
Serve with Rice and fresh veg.

**If you are using a bone in rib, the meat should be fall off the bone tender. If you like the meat to stay on the bone cook a little less. Reduce cooking time by an hour or so.

Enjoy!!

7 Facts about Food is Love

2011-08-16T14:06:00.000-04:00

My friend Claudia over at What's Cookin, Italian Style Cuisine "tagged" me in a 7 Facts Blog. It's an interesting idea for posting a Review of your blog Posts. It's also good for those who haven't seen all of your posts. this way they might see something they've missed. I like the idea of highlighting Popular Controversial and even Unsuccessful posts. It really shows the ins and outs of how some blogs posts are received in the blogosphere. There are only 2 Rules to this. 1.) Use only one Link per Category. 2) Choose 5 blogging Friends to *Tag* . So here goes:

1rst Category: Most Beautiful
I would have to say the Peaches n Cream Rice Pudding was my most Beautiful.
The photo was probably my most "professional looking" to date.
What I was most impressed by was that many people loved the idea of the recipe and said they hadn't thought of it before. It was a Great Post, I was very happy with it!

2nd Category: Most Popular:

I had to make a decision on this one. To understand this you'd have to know what defines "popular". Does Popular mean... Views? or Comments? I went with views. The reason for this is because I too am a "Food Gawker" I love looking at recipes and food photos and seeing if the recipe is relevant to me and if I can recreate it, even though I love the recipe and recreate it, I might not comment. Thusly my choice was "Most Views". The post that received the Most Views in the history of this blog was Pastichetti. I love this post. It was my first recreation of a restaurant offering! It was fantastic!

3rd Category: Most Controversial:

This post is hands down the 1 post I got the most email from. I have no idea why it raised so many eyebrows. It just goes to show you that people don't like changing habits. The post is Baked Zeppole. Apparently to bake a Zeppole shell is to go against the norm. I got emails asking, where I was from? How can it be done? Am I sure this is right? and on and on and on... Just to reiterate, Yes it can be done. Yes those are my pictures, and Yes they are Delicious!!! Try them!

4th Category: Most Helpful:

This one kind of had me thinking... Even though I get quite a few questions and requests via the Facebook Page Via the Blog...there aren't many questions. As I said previously many people read blogs and don't comment, therefore feedback sometimes can be hard to put your finger on. I'll have to say this one came out to a Tie. The tie was between: Simple Desserts You'll Love & Drive Thru Killers . They both encompass exactly what I like doing. Showing everyone that Cooking a fantastic meal or dessert doesn't have to be a brain buster! I love it when I get comments like.. I can't believe how easy that was.

Category # 5: The Post that was Surprisingly Successful

I knew instantly what the answer to this one was going to be. In recent weeks I posted a "Fail". Gorilla Bread, a Tasty Fail is where I documented my trials and tribulations with a recipe from a Paula Deen Show. To my astonishment this was a hit! If you haven't read this post., Please do! It's a hoot. And, by the way the Recipe did make Foodbuzz Top 9 that week. Just goes to show ya! Ya never know what's going to be popular! Ya just never know!

Category 6: The Post that Didn't Get the Attention it Deserved.

This was a hard one. I usually am pretty grateful for any attention paid to my recipes and writing. I have to go to statistics on this one and found that my Hearty Beef Stew recipe received 6 paviews!. In going to the stats, I realized there were probably very many reasons this poor post didn't get it's due. First of all it was very near the beginning of my blog. I didn't label it correctly, I didn't tag it for search engines and I didn't have much of a following. I probably will repost this in the Winter and see that it will get a much warmer response. We'll see. It is an awesome recipe and is definitely worth it's due.

Category 7: Post I am Most Proud of:

This was easy. I am most proud of the post where I announce my Cookbook Publishing! Writing a cookbook is a process I think any cook should try at least once. I cant express how great it feels to have your recipes out in the world! The feeling that your cooking legacy will live on in perpetuity is phenomenal! To think that you can pass down your family's treasured recipes and memories with the whole world is an indescribable feeling. I wish it to everyone! Publishing 5 Ingredient Solutions was certainly one of my proudest moments.

I hope you've enjoyed this review as much as I enjoyed doing it! (even though I broke the rules).

Thanks Claudia for thinking of me and for including me. This was Great! Now, I get to include 5 of my Dearest Blogging Friends! I can't wait to see their posts: Check them out, wont you?

1. Jackie @ Syrup & Biscuits

2. Angie @ Angie's Big Love of Food

3. Lark @ Lark's Country Heart

4. Melissa @ Cooking with Mel

5. Helena @ Saucy Girls Kitchen

Question # 2 for the Facebook Page Giveaway

2011-08-12T11:00:00.005-04:00

Question # 2

Can u find the Celebrity Chef in this photo?

Name the Chef!

Answer posting at 2:00pm

Click here to answer!

Anyone who sends in their correct answer before 2:00 pm gets 2 entries .

It's Anthony Bourdain!!!

I got to see him at the South Beach Wine and Food Festival!!

So much fun!

Ok on to Question 3!

My New Kodak Photo Book

2011-08-11T13:58:00.002-04:00

I have exciting News!

I was a chosen Foodbuzz Tastemaker this month.

We were given the opportunity to create and receive a FREE Kodak Photo Book!

I had made one previously when the books like this had first come out. I had gone to the Florida Keys for my 40th Birthday and wanted to make a scrapbook, but wanted it to be especially nice.

The process for this Kodak Photo Book was similar.

You simply choose the photos you want to include in the book and

insert them into the Page Layout of your choosing.

I have to admit, This book is more than I ever expected!

As my Cookbook, is an E-book, I don't have a Hard-copy.

So I chose this time to create a book about my Cookbook Journey.

It was so much fun. The photos came out Fantastic!

I have the simplest Point & Shoot Camera,

and was so afraid of "Low Resolution" problems.

This book makes my photos look beyond professional!

The Quickstart Program lets you choose the Book Style

then Upload any and all Photos you might want to include.

Can you believe this???

Thanks to Kodak and the Tastemaker Program I can now

not only see my Cookbook, but hold it and thumb through it!

I now have a Hard Copy Cookbook!

I am over-the-moon thrilled!

With each turn of the page, I am happier and happier with the outcome.

The process was painless and the turnaround 5 days!

I created the book in 2 days, ordered it and it was in my hands in 5 days!

I think my Hunny was disappointed that I didn't do a "Vacation Book",

but the expression on his face when he saw this book

lets me know I made the right choice.

Stuffed Eggplant Caponata

2011-08-11T09:04:00.001-04:00

This is a beautiful Summer Dish. It is quintessential company food, but you know me...I love serving special food for everyday meals! I love the sweet and sour flavor of Caponata. The texture of the Eggplant when it's sauteed to perfection is just that perfection. From the first bite to the last the wonder of this meal is that you never look for protein. you never miss the meat. It is that special.
Enjoy my version of Stuffed Eggplant Caponata

Ingredients:
2 Medium Eggplants
(serves 4)
1 cup diced Yellow Onion
1/2 cup sliced Bell Pepper
1/2 cup sliced Roasted Red Pepper
2 cloves Garlic diced
2 cups cubed Bread
(I used day old french bread)
2-4 tbsp Tomato Paste
1 stalk Celery (diced small)
1./4 cup Olive Oil
1/4 cup Parmesan Cheese
1/4 cup Red Wine Vinegar
4 tbsp Sugar
2 tbsp Red Crushed Pepper
2 tbsp Oregano (dry)
2 tbsp Basil (fresh, chopped finely)

Instructions:
Split Eggplant in half lengthwise.
Slice into eggplants as you would an avocado, making cubes within the eggplant.
Remove eggplant from skin, leaving skin shell intact. (leave a little bit of the white, just enough so that the eggplant can retain it's shape).

In a large saute pan at high heat, warm 1/8 cup Olive Oil. Add onions, celery and green pepper. Saute until onions translucent.
Lower heat to medium. Add Red Peppers and Garlic saute until well combined. Add remaining olive oil. Saute until cohesive. Add spices. Saute until well blended.
Add Vinegar and Sugar. Blend until sugar melts through. Add tomato paste. Saute until tomato paste melts into mixture. Add Bread Combine and cover. Simmer on medium low for 5-7 minutes or until bread is softened and heated through.

Preheat oven to 375°
On a baking sheet, place Eggplant shells.
Fill Eggplant shells with Sauteed mixture.

Sprinkle with Parmesan and bake for 20-25 mins, until softened and slightly browned.
Remove from oven.
May serve at this point.
or
Top with Mozzarella cheese

Bake 10-12 minutes until Hot melted and bubbly.

Serve.
Yummy!! I loved it! Give it a try and let me know what You think!

Baked Ravioli alla Bolognese

2011-08-06T13:19:00.000-04:00

I ask my readers everyday "whatcha cookin today?". I get a minimum of 8-10 responses. This warms my heart. I actually have readers who sit down to dinner at their table most nights. I love to hear the answer "I'm making your..........! This is the sweetest sound to my ears. That I have inspired someone to cook something that I have made my family is nothing short of heartwarming. To know I have inspired someone else to cook is a "fait accompli". It is the mission I set out on everyday!
The recipe I am passing along today is a recipe inspired by my late husband. He loved a great Bolognese (meat sauce). It had to be warm, and hearty. It had to have body, and herbs. It had to have a "cooked all day" flavor. He was a man after my own heart. He knew how to cook, and he knew how to inspire me to cook. I hope this recipe inspires you to show someone else how to cook. It's simple in ingredients, but complex in flavor. Just what I look for in a recipe I want to pass on.
I give you my Baked Ravioli alla Bolognese.

Ingredients:

Bolognese:
1 lb Italian Sausage meat (no casing)
1 lb Ground Beef
2 tbsp Olive Oil
4 cloves Garlic (crushed)
1 minced Onion (yellow onion)
1 Roasted Red Pepper diced
2 Large Tomatoes (diced small)
1 Large Can (Tomato Sauce)
4 Tbsp Tomato Paste
2 tbsp Basil (dried)
2 tbsp Oregano (dried)
2 tbsp Garlic (dried)
1 tbsp Red Crushed Pepper (dried)
Salt & Pepper to taste
1/2 cup Orange Juice
2 cups Red Wine (opt) may sub stock or water But the wine really is a flavor enhancer.

1 Bag Frozen Cheese Ravioli (that have been defrosted in the fridge)
3 Cups Mozzarella
1 cup Parmesan

Instructions:

In a Dutch Oven, warm Olive Oil on medium-high heat. Add Sausage and Ground Beef, saute at medium heat until starts to brown. Once you have a color starting to change, add Onion and Garlic and Roasted Red Pepper. Finishing sauteeing the meat until cooked. Add Tomatoes. Saute and scrape bottom of pan. Stir in Tomato Sauce and Paste. Combine well. Cook through about 5 minutes.Add remaining ingredients. Taste. Salt & Pepper if need be. Cover and simmer on Low Heat 1 hour. If mixture becomes dry..add enough Water to make it a thick but not overly meaty consistency. (see photo above).
Taste periodically to adjust seasoning. May add 1 tbsp honey or tbsp sugar if tomatoes are too acidic. May add more salt and pepper as needed.

Once Bolognese is complete, Pre-Heat oven to 375°.

Into the bottom of a Baking Dish, pour 2 ladles of Sauce.
Lay (refrigerated) Ravioli atop the sauce in one (or so) layer. (may be a few stuck together this is fine)
Pour remaining sauce over Ravioli. (If too much sauce, save some for next time)
Sprinkle top with Cheeses.
Bake @ 375° for 30 minutes or until Cheeses are thoroughly melted.

Serve with Garlic Bread and Salad!
Enjoy!

**Quick Note: This dish can be varied so much. you can use Tortelloni, Cavatelli etc...Try a Pasta in your grocers refrigerator aisle. The refrigerated stuffed pastas are fabulous here! Preparing them this way makes it much more of a "Sunday Dinner" than just Pasta and meat sauce on a Wednesday night.... Give it a try! You'll love it!

He went fishing. So it's Crispy Vermilion Snapper for dinner tonight!

2011-08-03T16:24:00.000-04:00

This weekend my Hunny went fishing. He is an avid Fisherman, but in South Florida that usually means alot of Kingfish. Not for nothin, I'm sick of Kingfish! So this time he went looking for something new. There apparently is a moratorium on Vermilion Snapper (pink mini snapper), You can only catch and keep 2 per person. We got lucky! He caught 2 and we had 2 Snapper for dinner! Yum. When fish is caught and cooked immediately and not frozen, it is at it's best! We love a light flaky fish, with a bold flavor coating. Yum!
I made Lemon Rice and a Broccoli Slaw to go alongside..and it was a fantastic Summer dinner!

Crispy Vermilion Snapper

Ingredients:
2 Snapper fillets
2 Lemons
2 tbsp Garlic
2 tbsp Complete seasoning
1 tsp Red Pepper Flakes
Salt and Pepper

1 cup Seasoned Bread Crumbs
1 tbsp Parsely
Salt & Pepper

Instructions:
Marinate fillets in juice of 2 Lemons, Garlic, Complete Seasoning and Salt & Pepper.
Marinate for min 2 hours (preferably overnite)

When ready to cook fish:

Combine Bread Crumbs, Parsley, Salt and Pepper in a Plastic Bag (zip bag)

Add fish to bag

Shake to coat.

If Baking Fish: Preheat Oven to 400°.

Pour 2 tbsp Vegetable oil at bottom of Baking Dish.
Place Fish in Pan
Bake fish for 15 mins, turn Bake for 15 mins longer.
Fish is done when it gives resistance when touched in middle.

If Frying Fish: Preheat Peanut/Vegetable Oil to 350°
Place coated fish into Oil and fry until Golden brown on both sides.
(Approx 3-4 mins on each side)
Drain on paper towel 30 seconds. Serve.
Lemon Rice:
Prepare Rice per Directions on Rice.
Add 2 tbsp Butter, 2 tbsp Lemon juice & 1 tsp Lemon zest
Salt & Pepper to taste.

Enjoy!

Gorilla Bread, a Tasty Fail?

2011-07-31T11:49:00.000-04:00

Have you ever watched a cooking show and said "Wow, That looks Fantastic!" ? I have. Many, many times. Well this week was just one of those occasions. I watched a cooking show last week, that absolutely had me hoodwinked into thinking that my every day "Monkey Bread" wasn't good enough anymore.

All of a sudden I needed "GORILLA BREAD"!

For goodness sakes...What about it's differences did I need? What was it that made me want to stray away from my tried and true favorite? I knew it was a risk...I knew to try this *shiny*new* tantalizing treat, was to forego years of perfecting an old trusted friend. I was mesmerized. I was taunted and teased. I was Tempted! This Food Network Maven had me convinced that this was the Newest Bestest thing since the invention of the Cinnamon Roll. She was worse than an Ice Cream Vendor in a heatwave! The new fangled idea of Twisted Cinnamon and Brown Sugar mixed with the sweetness of Chocolate and Banana deliciousness was now replacing and forever changing the landscape of Baked Breakfast Indulgences Everywhere! Was I going to go with this New Fangled Wave? I tried to fight it. I was NOT going to write anything down. If I didn't write it down, I wasn't going to do it!!

::::strategic long pause:::::

Yup, It got to me...My mind kept going back to it. How different can it be? It's just szushed up Monkey Bread. What's the big deal? Upon looking back I realize Oh, it was soooo a Very Big Deal!

Sweetened Condensed Milk, Bananas and Chocolate Chips wrapped in the center of a warm, fluffy, buttery Croissant! Then it all is enveloped in a sweet glaze of Brown Sugar, Cinnamon and a hint of crunch from the Walnuts! I couldn't stop myself...I HAD to MAKE IT!!! But wait ! I didn't write down the recipe...

What have we learned about me? I don't look up the recipe on the website. I scurrily write it down while watching..Emphatically getting every detail..and replicating beautifully as if I were there learning from the Master herself! But, this time..I was so sure, that this was not something I wanted to make, that I had convinced myself that if I did, it was a "no-brainer"! Oh boy... I left my self wide open! Wide open for what ? You ask.

FAILURE !!! I FAILED !

I didn't write it down. I was sure I would know what to do, but for some reason...I was sooo wrong. To this very moment, I don't think I know for sure what it was that I missed...but it was not a successful moment in my kitchen.

Here it is my friends: Gorilla Bread...gone awry.

I have to admit. My Hunny liked it. He loved it hot from the oven. I also must confess, I had a piece. It was GOOD!!! It looks like someone dumped mashed up chocolate chip cinnamon rolls on a plate. But, it tasted Fabulous!!! It's worth the try!

Here's the breakdown: Whole Croissants, Bananas, Chocolate Chips, Cinnamon and Brown Sugar...How bad can it be? Really? You could put all of those things anywhere and someone will eat them!

I'm sure you would like to try this ...But, Please, Please be sure to have the Recipe!!!

Michelle's Banana Chocolate Gorilla Bread

The moral of this story... Sometimes we set out to make something in the kitchen, WE know in our heads what it "should" look like. But friends, nobody but You can see that image. When I cut my Hunny's piece and put it in front of him..He ate it up! Think about that everytime you make something. Everytime you say "I'm no chef..but...." Everyone has failures...but sometimes the failure is a perception. This Gorilla Bread may not be a Food Buzz Top 9 Feature, but It was in the Top 9 at my house this week. That's all that really matters. Isn't it?

Have Fun in the kitchen...

Enjoy!!!

Janice's Pad Thai for Fan Friday

2011-07-29T09:06:00.000-04:00

Hey Everyone it's Friday!!

Our Fan Friday Feature this week is a Friend of Food is Love's Facebook Page.

Jan Gardner.

One of the missions of Food is Love is to encourage people to cook. Moreover for some, it is to cook outside of their comfort zone. If I reach just one person so that they accomplish one dish they have never had the courage to try before, I have succeeded in my Goal. The whole point of writing a blog for me is to encourage people to cook and eat at home. It is my thrill to hear back from friends of Food is Love via the multiple Internet sites, Email and Facebook. I LOVE answering questions, suggesting menu items and helping to figure out a recipe. This is my Zone! To hear that this thing that I do everyday, encourages someone, makes me smile like you can only imagine.

Jan is a frequent poster on Food is Love. She is also someone who has recently gotten the courage to try new things. She posted recently as an answer to my daily question "What are you making for dinner?" that she had made her 1rst Pad Thai! I was thrilled to hear it! Here are her results!!!

What a beautiful dish!!

Thank you so much Janice for sharing your accomplishments with Food is Love!

Poor Man's Lobster

2011-07-28T16:27:00.000-04:00

I know you're thinking Monk Fish...Great thought! But, not in this recipe.
Recently I had been visiting family in New England and upon returning home, I could still feel and taste the Lobster I had while there. Living in South Florida, Lobster is not only expensive, but not to a New Englander's taste. I still had New England on my mind and wanted to make something with some Cod I had in the house. My Mom left me a few cookbooks when she passed away. One of them was an old church cookbook, of all New England and Azorean/Portuguese Favorites. In reading through the book i came upon this recipe...The recipe was intriguing and absolutely "doable" for anyone, anywhere in the country. I decided to try it and I am so glad I did.

Poor Man's Lobster

Ingredients

2 Fillets Sturdy White Fish (serves 4)

(anything from Cod to Haddock, Turbot to Tilapia)

Lobster Bisque (10 oz can)

(Do not substitute this for anything else. Has to be Bisque. Not chowder, not broth. only Bisque)

3/4 cup Milk (or cream)

3 cups Crackers

(I used cuban crackers. You can use anything from unsalted saltines to ritz, to new england "milk" crackers)

1/2 stick Butter

2 tsp each Thyme & Rosemary

1 tsp Dill

(herbs may be dry or fresh, remember: dry is stronger than fresh so add according to personal taste)

Fresh Lemon

Instructions

Preheat oven to 375°

In a sauce pan heat bisque and cream until warmed through and at viscous consistency.

Set aside to cool (cool but not too thick)

Crush crackers into a bag or bowl, add butter and herbs.

Combine well.

Slice Cod Fillets into 4 equal serving pieces

In a 13x9x2 Baking Dish place fillets.

Pour Bisque evenly over all 4 Fish Servings.

Top with Crumb mixture.

(Be sure to add crumbs to top of each piece. Keeping them individual, makes a better presentation)

Bake in 375° oven for 35-40 minutes.

Immediately upon removing from oven sprinkle with lemon.

Serve.

Fish will be moist, flaky and sweet like lobster.

Serve with butter and lemon..You will be thrilled!

Baking Up a Cure Starts Today!

2011-07-26T23:45:00.002-04:00

Tonight at 12:01 am The Virtual Bake Sale begins!

"Baking up a Cure"

The goal is to raise $2300.00 For Breast Cancer Research

For Details stop over at the website and find out how to bid on

Super Yummy baked goods made by all of our

Fabulous Foodie Baking Friends!

You know the ones who make you drool on a daily basis!!

Well this is your chance to finally taste what you've been drooling over and it's for a Great Cause!!!

Check it out!!

BBQ Shrimp Po' Boy

2011-07-23T13:37:00.002-04:00

This is soooooo good you will ask why you haven't made it before!
As I do most mornings, I was watching Food Network. It's a staple in my house. Even if it's going while I'm doing other things...it's usually what's on my TV. The other morning I was having a cup of coffee and actually watching. Paula was making a Salmon BLT...I became "food mesmerized". For those of you that this is foreign, it's when you are watching a cooking show and you see the "tease" picture..that's shown in the beginning and you cant change the channel because God forbid you miss the section where the ingredient list is given and the dish is prepared. I know, I know...the recipe is on the Food Network website..but who does that? hehehe
I just watch the demo and that gets the wheels going in my mind. I think about how the ingredients go together..(or not) and then go to my kitchen. The one without the Cuisinart...the one without the Viking Range..and the one without someone else shopping and chopping for me.Where I recreate the dish to my everyday, really accessible, really easy standards. So, I watched the episode..and Salmon BLT, was Yum!!! I then shout out to my Hunny who was in the kitchen at the time, "Do we have any Salmon?" He answers, "No, we have to go to Costco". So I continue to watch Tv, but the picture of the sandwich weighs on my mind. I can taste that bad boy...I HAVE to make it!

The next episode on FN is Ina, she is making Oven Roasted Shrimp, ya know the episode where she brings those HUGE Pecan bars to her friend the florist? and then comes the :::lightbulb:: We have shrimp! Oh ...I make this bbq shrimp that's wrapped in bacon, to have as a side when we put steak on the grill....wouldn't that be awesome on this sandwich???
And that my friends is where the Star is born! I give you:

Bacon Wrapped BBQ Shrimp Po'Boy!!!

Ingredients:
Shrimp (Shelled & Deveined, approx 5 per sandwich)
Bacon (half cooked)
BBQ Sauce (may be bottled, but I'm giving a recipe for mine just in case)
Sub Rolls
Boston Lettuce (or your choice or a crispy fresh lettuce)
Tomato (meaty)
1 cup Smoky Mayo (recipe at bottom)

BBQ Sauce Ingredients
2 cups Ketchup
1/2 cup Brown Sugar
3 tbsp Worcestershire Sauce
2 tbsp Smoke Sauce
1 medium Onion (chopped)
3 tbsp Butter
Salt and Pepper
(If you desire a spicier bbq sauce, add 2 tsp Siracha)

In a saucepan, saute butter and onions until translucent.
Add remaining ingredients.
Lower heat to medium low and simmer for 1 hour. (min)
Remove from heat. Cool 30 mins.
Refrigerate in closed container. (I use old water bottle)

Smokey Mayo
1 cup Mayo
2 tsp Smoke Sauce
1 tsp Worcestershire sauce
Combine all ingredients in a small bowl. Mix well.
Refrigerate in closed container until needed.

Instructions for Shrimp:

Wrap each Shrimp with 1/2 slice of bacon.
(Pre-cook the bacon by half.)
The bacon takes too long to cook and the shrimp will be overcooked by the time the bacon cooks.

Once Shrimp is wrapped in bacon, Place Shrimp on the Metal Skewers.
(may use wooden, if pre-soaked in water to prevent burning)
Be sure to "catch" the ends of the bacon, so they stay attached to shrimp when turning.

Grill shrimp on direct heat until bacon is crisp.
Move to indirect heat and baste with BBQ sauce. 2-3 times
When Shrimp start to give resistance, remove from grill.

Slice Sub rolls, spread Smokey Mayo onto bread.
Add Lettuce and Tomato
Top with Shrimp
Drizzle with BBQ Sauce.

I served with Sweet Potato Fries, Phenomenal Meal!
Enjoy.

**Note:
May substitute, lettuce and tomato for Broccoli or Cabbage Slaw.....WOW !!!

Sonesta's Homemade Corn Chips

2011-07-11T13:53:00.004-04:00

A wonderful Food is Love friend heard about another Food is Love friend's Corn Chip Casserole and thought to lend her a homemade hand up the flavor ladder. Sonesta Nelson-Gilliam a fantastic contributor to Food is Love's Facebook Page is a great resource for us. She has been helpful to those who are skiddish about new ideas, and lends them the confidence to make flavorful home cooked dishes! (You all know how much I Love that!) When she shared this recipe I knew I had to try it...They came out Fantastic!!! Think about all the ways You can customize your own Corn Chips! This recipe so lends to that kind of versatility! I loved it! I added Garlic and Siracha to the masa "dough", then fresh out of the oven, I sprinkled with Crushed Red Pepper and Sea Salt! Wow!! Here's a Photo and the Recipe Enjoy!

Sonesta's Corn Chips
adapted from: More-With-Less Cookbook by Doris Janzen Longacre

Preheat oven to 350.

Combine in a mixing bowl
1 cup yellow cornmeal
2/3 cup flour
1 t. salt
1 t. baking powder
2 T. dry milk solids

Stir together in separate bowl
1/2 cup water
1/4 cup oil
1/2 t. Worcestershire sauce
1/8 t. Tobasco sauce

Add liquids to dry mixture and stir with fork.
Knead a little, until smooth. Grease two cookie sheets (10x15) and sprinkle with cornmeal. Divide dough in half. Roll each half onto each cookie sheet with a floured rolling pin until "dime" thin. Sprinkle lightly with paprika, garlic, onion and/or seasoned salt. Run rolling pin one more time over dough. Prick with fork, Cut in squares or triangles. Bake for 10 minutes or until lightly browned. Makes 1/2 pound.

**Notes: I used Whole Milk instead of the milk solids.. (didn't have any in the house) and Half way through baking, I tossed the chips to loosen and space them, it increased the crunch of the chip. Also, to give a more textured mouth feel to the chips the next time I make them, I might lower the amount of flour and increase the amount of corn meal. Yum!

I have to admit, I had never thought of making my own corn chips before this recipe but I will be doing it, all the time now!! I bet you will be too!
Enjoy!!

Dru's Diabetic Friendly Banana Pudding

2011-07-06T09:00:00.000-04:00

I have had the pleasure of a Wonderful Facebook Follower/Friend Base. One of those friends is Dru Lovett. She is as she will tell you, a Southern Gal who loves to share her love of cooking as much as I do. She first contacted me because I put out a calling for ""Guest Bloggers". She wrote and said "I don't know if you are looking for someone who is known or unknown. Right then and there I knew I had to get to know who Dru is. She is a delightful woman who is well versed in Southern Cooking but also has a down to earth sensibility to her that brought her to creating alternative diet recipes to taste as good if not better than the original!
Her local cable channel was lucky enough to have her for a few years on a show called "Barbeque a la Dru", and now we are honored and humbled to have Dru as a friend and as a Guest here @Food is Love.

Dru writes:

Photo Credit: Dru Lovett

I had a small restaurant several years ago near the local hospital. Diabetic customers kept asking for diabetic friendly desserts. Being hypoglycemic myself, I have to be careful of carbs and sugar intake. One day I sliced 1/2 a banana into some fat free pudding and the wheels began to turn. This dessert became my best seller in the restaurant among ALL of my customers....not just diabetics.

I had a cooking show on local cable T.V. for several years and this was the very first recipe I made on air. I remember being so nervous. My background is in Health Care, not broadcasting....Cooking has become a hobby that has gotten me several little party catering jobs here in Northwest Alabama, but Nursing is my first love. We retired 13 years ago from our jobs in Peoria, Il and came back to our home state. I really learned to cook out of self defense because I thought all the food up north was half raw compared to how we used to cook things for a long time here in the south. I have developed a lot of compromising recipes over the years that North & South seem to enjoy.

Dru Lovett

Winfield, AL

Diabetic Friendly Banana Pudding

4 bananas

1 six serving size sugar free instant vanilla pudding

3 cups cold fat free milk

1 12 oz carton light whipped topping

1 8oz carton low fat sour cream

1 box regular or light vanilla wafers

Slice bananas. Mix pudding with milk using wire whisk. Fold in low fat sour cream and about 34 of light whipped topping. Reserve remaining 1/4 for topping.

Layer vanilla wafers in bottom and up sides of a glass bowl. Spread with half of pudding mixture. Add 2 sliced bananas and a single layer of wafers. Spread remaining pudding mixture making sure you spread it to the edges to seal. Add slices from remaining bananas. Add another layer of wafers and top with remaining whipped topping. Reserve a couple of banana slices dipped in lemon juice for decoration, or sprinkle with vanilla wafer crumbs. Chill and serve.

Sawsan's Oatmeal Peach Cobbler

2011-07-02T09:08:00.000-04:00

Hey Everyone hope you are excited as I am about the upcoming Holiday!!!
I asked my Facebook Readers if they had a perfect compliment for a wonderful backyard BBQ. What would be a quintessential Summer BBQ dessert? Sawsan came up with a wonderful idea!
Oatmeal Peach Cobbler!

Sawsan writes:

I love oatmeal! I love it in cakes and in cookies and even in soup. But my all time favorite treat is oatmeal cookies, this recipe takes the good old oatmeal cookie to the next level. Adding fuits as a filling to the oatmeal cookie dough not only make this a healthier dessert but it also makes it super yummy.

Soft warm juicy peaches, dotted with heavenly cherries topped with oatmeal cookies that are crunchy on top and chewy on the inside.

What could be better?you ask?

I have the answer.. A scoop of vanilla ice cream on top of this beauty and you're in for a treat!

For the topping

1 cup granulated sugar

1 cup packed brown sugar

1 cup butter, softened

1 tablespoon vanilla

2 eggs

2 cups flour

2 cup old-fashioned rolled oats

1 teaspoon baking powder

1 teaspoon salt

For the filling

4 cups Sliced & Peeled Peaches

1 1/2 cups pitted Fresh or Frozen Bing Cherries

1/3 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

Preheat oven to 350°f .

Make the topping,

Beat the sugar and butter until light and fluffy.

Add the vanilla and eggs and beat again.

In a bowl add the flour, oats, baking powder, and salt; Stir with a whisk.

Add flour mixture to sugar mixture; beat at low speed until blended.

Cover and chill 30 minutes.

Make the filling

In a bowl toss the sliced peaches, cherries, sugar, flour, and lemon juice.

Arrange the fruits in a pan coated with cooking spray.

Dollop mounds of chilled dough over peach mixture at even intervals.

Bake at 350°f for 40 minutes or until lightly browned and bubbly.

Put under the broiler for a couple of minutes to get a golden top

Dollop with a Scoop of Vanilla ice Cream and you're in for a Treat!

Is that Yummy or what????
Enjoy All!!
Hope you enjoyed the whole BBQ :
Eccentric BBQ Chicken & Angie's Pasta Salad
A Very Happy INDEPENDENCE DAY to you!

Grill Master BBQ Chicken

2011-07-01T09:00:00.000-04:00

I love it when a friend sends a call out to her friends and they are happily lend advice, a shoulder and sometimes a Really good Recipe. One morning I decided I wanted to make my own BBQ sauce and hadn't tried it yet, so I asked my Facebook friends if they had a good recipe I could try?

Photo credit: EccentricKitchen.blogspot.com

Steph from Eccentric Kitchen answered in a snap! She commented "My husband makes an Awesome Bourbon BBQ Sauce" I was invited to try the recipe of her husband, The "Grill Master"...? Wow, hope I could live up to the challenge! Seriously, I'm a novice BBQ sauce maker and originally from New England. BBQ, is not my strong suit.

But I was willing to give it a try!

The recipe is pretty straightforward...Tasted awesome when preparing! Tasted even better after grilling it on chicken for the family !!! WOW !! 2 thumbs up for the Grill Master!!!!

Here's the final product:

Click here for Matt The Grill Master's "Awesome Bourbon BBQ Sauce". Steph was right, It's Awesome!!

Remember the perfect compliment:

Angies Pasta Salad and for dessert Sawsan's Oatmeal Peach Cobbler!

Enjoy your 4th of July All !!!

Angie's Pasta Salad

2011-06-30T08:50:00.000-04:00

It has been one of the biggest pleasures of my life to be a part of such a wonderful community. The community I speak of is the "Food Blogging Community". I have met several hundred people who have a love of Food and a love of making people happy through food as much as I do. My friend Angie is one of those people.

Meet Angie Stewart!

Angie is the founder of "Angie's Big Love of Food" and is a contributing editor @ "Country Cooks Across America"

Angie is a self proclaimed "Southern Girl" who loves food as much as I do if not More!!! I am inspired by Angie's zest for keeping it "REAL". Southern cooking is so much about feeding your family...and making it count. Angie so exudes the warmth and charm of all of those things put together! I was so honored when Angie answered the call for guest Bloggers while I was visiting my hometown, because I know what she shares with you will be from the heart!

Enjoy All!!!

Well, hello there, Food is Love family!! I am Angie, from Angie's Big Love of Food. And I can not tell you how honored I am to be guest posting this page today. Laurie has extended her never ending support, not just for my personal page but for my latest project, with 4 other fabulous gals, Country Cooks Across America. We just love her to pieces. And now I am getting to meet all of you and my heart is all smiles. I am truly honored that each of you, are welcoming me into your kitchen.

It's that time of year again, time for BBQ's, picnics and being surrounded by family and friends. Next time you have a gathering to attend and want to take something that will have folks beggin' for the recipe, THIS IS IT!! We have a local deli here in Memphis that is much loved for their incredible pasta salad. In fact, I have spent many years attempting to copy it and failed miserably...until NOW!!! So, this has quickly become our families favorite Pasta Salad recipe. It's so easy to make you won't believe it!!! I have even cut it in half, on several occasions to make just a few servings for a quick side dish to go with burgers on a Sat. night. This dish is going to be at every BBQ/picnic, we attend this summer, can't wait to share with everyone!

Big southern hugs,

Angie

Angie's Creamy Parmesan Pasta Salad

Ingredients:

4 oz medium shells

4 oz large elbow

3/4 cup cucumber, diced

3/4 cup red onion, diced

1/4 cup pimentos, diced

garnish with 1 T cilantro

season to taste (1/4 tsp salt)

Creamy Parmesan sauce:

1/4 cup mayonnaise

1/4 cup sour cream

1 T lemon juice

1/4 tsp grated garlic

3/4 cup finely grated Parmesan cheese

season to taste

(doesn't need much extra salt because of the parm & probably added 1/4 tsp white pepper)

Prepare the sauce, set aside to allow the flavors to marinate. Prepare your noodles according to package directions (don't forget to salt your water), drain and rinse in cold water. In a large bowl, add everything and toss in dressing. Garnish with cilantro. You could refrigerate this, if you want, allowing the flavors to really come together. But with something this good, you won't want to wait.

Coming up this week: Sawsan's Oatmeal Peach Cobbler and Eccentric BBQ Sauce..be on the lookout!

Chris's Biscuits

2011-06-27T09:00:00.000-04:00

I have the best Food Blogging Friends!!!
Just cause I am on vacation I cant leave you all with nothing to drool over!!
Chris Burkett from Cooking with Kick has favored us with her biscuit recipe!
Thank You Chris!! You are Awesome!!!!!
Last weekend Chris had a Canning Party, did you see what she canned and how we can use those flavors all year long? Stop by her Facebook Page and her Blog to find out!
Chris takes the time out of her busy life in addition to her day job to let us into her kitchen. She shares wonderful stories and insights into making things easier and just downright Good!
Stop by Cooking with Kick and say Hi! Chris is someone you'll be happy you've met.

For this Post, Chris is submitted a really yummy Biscuit Recipe.
She wrote the recipe out for you, but think's it much easier to show you how to do it!
Here she is: Chris Burkett, from Cooking With Kick...

Biscuit Recipe

2 cups self-rising flour

1 stick butter

1 tablespoon sugar (optional)

a little more than 3/4 cups of milk, but not quite 1 cup

3 tablespoons of butter

Preheat oven to 450

Melt 3 tablespoons of butter in a cake pan in the oven while it is preheating

In a bowl cut butter into flour using a pastry cutter or by criss-crossing knives. Stir in sugar and then milk until dough pulls away from bowl. Place dough on a floured surface and knead about 5 times. Roll out the dough to about 1/4 inch thickness. Cut out biscuits using a glass or a biscuit cutter. Slide each biscuit around in the melted butter and then turn over and place in pan. Biscuits should touch. Bake for about 10 minutes.

They look fabulous don't they???
Bet they'd be great in a shortcake like the one below!!!

Enjoy all!!!

Be on the lookout for the 4th of July BBQ posts coming up at the end of the week...

Bristol, Rhode Island

2011-06-24T09:00:00.002-04:00

Hey All, as I mentioned a few weeks ago I am going on vacation for about 10 days. I am going to a wonderful New England State called Rhode Island. While I know my friends and family are very familiar with the state, many of my readers may not be. Some of my readership are not from the US. So, if you'll indulge me a little, I'd love to show you a little about Rhode Island.

Rhode Island is the smallest of the United States in land mass.
According to the 2009 census, Rhode Island is 1,044.93 square miles with a Population of: 1,053,209. Just to give you perspective, the County I live in..Miami-Dade County is according to the same census: 1,946.06 square miles with a Population of 2,500,625. The whole state would fit into the county I currently live in!

The town in Rhode Island where the bulk of my vacation will take place is Bristol.

Photo Credit: Julie Castigliego, Photographer

Bristol is nicknamed the "Most Patriotic" city in the country. They celebrate the 4th of July with Flair! The 4th of July Celebration in Bristol is in fact the "Oldest continuous Independence Day Celebration" in the U.S..
I have to admit, coming home for the 4th of July is bigger than Christmas in Bristol. It's that good.
Every year a crowd of 200,000+ people gather in Bristol. They sleep in tents in family members backyards or in RV's parked at the local VFW, just to secure their "spot" on the parade route. We all gather to celebrate the pride we have in our community as well as our country and how it resonates through it's people.

Photo Credit: Julie Castigliego, Photographer

Bristol is a picturesque New England town much like many others with the distinction of being a beautiful History driven community.

Linden Place
Photo Credit: Julie Castigliego, Photographer

With Historical buildings dating back to the 1700's and early 1800s. A walk through the downtown streets will have you in awe of it's splendor. For example "Linden Place", the "crown jewel" of Bristol's Historic Downtown, is a Federal period Mansion that was originally built for General George DeWolf and later became the home of actress Ethel Barrymore (sister of Drew Barrymore's Grandfather) and Samuel Colt (American Arms maker).

Photo Credit: Julie Castigliego, Photographer

Bristol's history and small town charm bring a peace and contentment to your day that equates with a comfy armchair and a good book on a rainy afternoon. Its tree lined sidewalks, and sprawling harbor views instill a feeling of warmth and welcome that isn't found very often in a vacation spot.
I cannot wait to enjoy the seaside views and a glass of wine at the end of my day!

Photo Credit: Julie Catigliego, Photographer

Photo Credit: Julie Castigliego, Photographer

My very peaceful and contented vacation will end with the Oldest 4th of July Celebration in the country!
Carnivals and Concerts, Great food and Great friends. The week ending with the most spectacular Civic & Military Parade that I will share with 200,000 other Very Proud Americans!
Join me, wont you?!?!

Photo Credit: Julie Castigliego, Photographer

Many Thanks to Julie Castigliego for her beautiful Photos and the story they tell.

Coconut Macaroon Brownies

2011-06-20T11:40:00.000-04:00

Have you ever had a hankering for something and just can't get it out of your head? That's exactly what happened to me last week. I had a brownie in my mind that I had made months ago. It is a combination of my best brownie recipe ever and a moist, sweet coconut macaroon on top! I couldn't get it out of my head. The last time I made them the whole 9x13 pan went in 3 days! But now, where was the recipe? Had I published it before? Was it in my cookie Binder? ugh...
Luckily now, that I have the blog, I never misplace recipes anymore. What I did realize although, was that I hadn't posted the actual recipe for this fantastic confection before. As I usually go to my Blog first, when looking for a certain recipe..I was not so fortunate in this instance. I then have to go to my Facebook Recipe Box, if I don't find it there and it's not a "5 Ingredient Recipe", I then have to go to my "Binder". The Binder is left over from my cookie days. I bet everyone has specific places they look for recipes...this was my trek to find this one. So I finally found it in my "Binder" and here it is for you...While I have to admit, the recipe may seem a bit pretentious. Make from scratch brownies and make from scratch macaroons...I have to say it really works. Now, for those who are time and patience bound..take my advice...Make a box mix Brownie and make the coconut macaroon topping with sweetened condensed milk.
The results will still be so satisfying! Believe me! Enjoy!

Coconut Macaroon Brownies

Ingredients:

Brownie:

(8) 1 oz squares Unsweetened Chocolate

1 cup Butter (melted)

5 Eggs

3 cups Sugar

1 tbsp Vanilla

1 1/2 cups Flour (AP)

1 tsp Salt

2 1/2 cups chopped Walnuts (optional)

**Easy: Brownie mix (enough for 9x13 pan)

Macaroon:

4 Egg Whites

2 1/2 cups sweetened shredded Coconut

1/4 cup Sugar

2 tsp Vanilla

1/4 tsp Salt

**Easy:

(20 oz sweetened shredded Coconut & (1) 14 oz can Sweetened Condensed Milk)

Instructions:

Preheat oven to 350°

Grease 9x13 baking dish.

In a small sauce pan on medium heat, place butter and chocolate.

Stir constantly until butter and chocolate are melted and smooth.

Once smooth and combined remove from heat and set aside.

For Brownies layer, Combine eggs & sugar.

Beat until light yellow and sugar has dissolved.

Add chocolate and Butter mixture.

Combine thoroughly.

Stir in Vanilla.

Add remaining ingredients, beat until mixture is smooth.

Will be dense and shiny.

Pour mixture into prepared pan.

Set aside.

**Easy: Prepare brownie mix as directed on box then pour into prepared baking dish.

Macaroon :

Beat Egg Whites until combined.

Add Sugar.

Beat until soft peaks form.

Add salt and vanilla, mix to combine.

Fold coconut into Egg white mixture.

Be sure to coat coconut with the mixture.

**Easy: Combine Coconut and Sweetened Condensed Milk

Spoon/Spread coconut mixture over top of Brownie mixture.

Bake at 350° 35-40 minutes.

Coconut will be golden and brownies done in center.

Fan Friday Feature: Yani Markham

2011-06-17T11:39:00.003-04:00

Happy Friday Everyone! This post is absolutely one of my favorites to do.
I am highlighting someone who is a perfect example of why I do what I do!
Yani Markham is a wonderful South Floridian who is a consummate promoter and friend to Food is Love.

Photo Credit: Yani Markham

She goes out of her way to make sure Food is Love is mentioned where it should be and makes positive statements across the board.
Yani also consistently reminds me of my mission. I am here to help people to cook. Not just the pretty stuff, not just the really difficult show stopping cakes and lobster meals, but the everyday, I wanna make supper stuff.
She keeps me grounded.
I don't think she really knows what and inspiration she is.
A prime example would be the other day when I posted a photo on the Facebook page of a "piece of baked chicken" I hadn't made in 10 years. It was a chicken recipe my Mom made all of my life, and truthfully I didn't think it was "blog worthy". Yani made it crystal clear.
Her comment read: "Yani Markham I appreciate this a lot, I looked everywhere for that garlic chicken recipe but figured it was top secret ... lol. You may take your recipe's for granted cause you are awesome but to some of us (suckish cooks), every basic instruction helps! lol thanks again! :o)" Yani went on to say in her next comment: " Yani Markham U would be so proud, I made a really good meatloaf today, I'm still licking my fingers, not bad at all. Thanks for the motivation."
She has no idea what an inspiration She is... It's her and everyone like her, that I post for..every time I post! She is my reason for doing this. She is the reason I wrote a cookbook that contains 5 Ingredient Recipes. She is the reason I ask what everyone is making for dinner everyday! To give Everyone inspiration, motivation and confidence to eat at home and not the Drive thru!
Yani posted a photo on my Facebook page the other day that I want to share! Yani made Sloppy Joes!!! I am thrilled that she shared it with us! I love that she is cooking and so enjoy hearing about it!

Photo Credit: Yani Markham

Yani Thank YOU for all that you do for Food is Love and for being the voice in the back of my mind, when I think something isnt worth posting! You remind me of why I want to do this! I am proud to know you and proud to say you are the Food is Love Fan Friday Feature! :)

Baked Apple Pancake

2011-06-15T10:00:00.001-04:00

A few days ago I received a comment from a Reader "Soxy Girl said...

We used to get these at Bickford's in New England with apples baked into them (with a little cinnamon and brown sugar). I may have to make this for breakfast on Sunday morning. :D"

The post she commented on was for the "German Pancake" I had made for a certain someone's birthday breakfast...

She was absolutely right! I know the pancake she spoke of. The pancake in that recipe is modeled after the "Bickfords" Baby or Big Apple that we loved and enjoyed from my New England upbringing. As I hadn't had it in years and never really knew how to make it, I looked up several recipes and came up with one I thought was as close as I could come. The one I made in that post was sans Apples and Cinnamon because I needed something light and the recipient had a pension for Pineapple!!!

To bring back old memories, I made it again and made it in Apple and Cinnamon form just for "Soxy Girl" a fellow New Englander, who is now in Atlanta Georgia!

Baked Apple Pancake

Ingredients:

Topping

3-4 medium Apples, peeled, cored and sliced

1 cup Brown sugar

3/4 stick Butter (room temp)

3 Tbsp Cinnamon

Pancake batter

4 eggs
2 tbsp Butter (melted)
2/3 cup Flour (sifted)
2/3 cup Milk
1 tsp Vanilla
1/2 tsp salt
2 tbsp Sugar

Instructions:

Preheat Oven to 400°

In a Cast Iron Skillet, Melt 3/4 stick of butter.

Remove from heat

Arrange apple slices at bottom.

Top with Brown Sugar and Cinnamon.

Prepare Batter:

Beat Eggs, Milk and Sugar and Vanilla until light and fluffy.

Add Flour and Salt.

Combine.

Add the 2 tbsp melted butter.

Mix well.

Pour batter over apples.

Bake in 400° oven for 40 minutes or until pancake is light, puffy and golden brown.

Remove from oven and invert onto serving platter.

Enjoy!

Kristine's Fish Tacos

2011-06-10T09:59:00.001-04:00

Today I have the pleasure of featuring a Recipe and Photo shared by a "Friend/Fan"on the Food is Love Facebook Page. The Creator of the Recipe is Kristine Gerlach of "Go Play in the Kitchen"

I ask my Food is Love friends every morning, what they're having for dinner. One morning Kristine told us she was having Fish Tacos and sent us a photo to tease the heck out of us and inspire us to get going in making some!

Well it worked for me! Here is her pic:

Photo Credit: Kristine Gerlach, goplayinthekitchen.wordpress.com

Wanna try em now!?!? I'll bet you do!

Well stop on over and check out the full recipe @ Go Play in the Kitchen!

Thanks so much to Kristine for being a wonderful friend to Food is Love and freely offering her ideas and sharing her blog with Food is Love.

Her Fish Tacos are our first in the New Series

"Food is Love, Fan Fridays"

"Fan Fridays" are a chance for anyone to share their recipes, food related photos, videos and stories etc...

Once chosen, the story is then tagged with the "Featured on Fan Fridays" Badge

and then posted here, to the Food is Love Blog then also to Foodbuzz, Cook Eat Share, Twitter and the Food is Love Facebook Page! It's an awesome opportunity to get your ideas out there! We Love our Fans and Friends and love sharing and inspiring them as much as they share and inspire us!

So enjoy Kristine's Fish Tacos and share YOUR ideas with us! You never know where it could take you!

Pastachetti

2011-06-09T10:56:00.126-04:00

Have you seen the commercials for the *New* Pasta dish @ that franchise Italian Restaurant? Every time I see the commercial, I say to myself.."I can do that!"... Sometimes that works out and sometimes it goes horribly wrong. Well this time I was right! Pastachetti was a breeze! It was as easy as I knew it would be!
We can do this one!
When I was growing up, "going out" to eat was a special treat...not an everyday occasion. So my Mom use to make sure that what we ordered wasn't something we could get at home. If my brother were to try to order Spaghetti...or something pasta related...ooohhh he got "that look" from across the table...or the cute lil tap at the back of the head...hehehehe. I knew better. Pasta was for home, period.
Now it can be so, for you too! This one's easy, easy, easy...

Pastachetti

Ingredients:

8 oz Ricotta Cheese

2 eggs (beaten)

1 tbsp Oregano (dry)

1 tbsp Basil (dry)

1 tbsp Garlic (minced or crushed)

Salt and Pepper to taste

3 tbsp Olive Oil (preferably garlic olive oil)

16 oz Mozzarella Cheese (portioned in 8 oz portions)

8 oz Parmesan Cheese

6 Lasagna Noodles

White sauce of your choice. (my recipe is at bottom)

Instructions:

Boil Lasagna noodles per package directions. Drain and lay flat on damp paper towels.

Cover with damp paper towels.

In medium Mixing bowl, combine Ricotta and beaten eggs. Mix until fluffy.

Add Garlic & Spices. Combine.

Fold in 8 oz of the Mozzarella and 4 oz of the Parmesan, combine well.

**Note: if Ricotta is "watery" strain ricotta through a cheesecloth or paper towel to remove excess water.

Set mixture aside

In a separate bowl combine remaining Mozzarella and Parmesan cheeses.

Set aside.

Preheat Oven to 375°

When ready to fill pasta with filling. Spoon 3-4 tblsp of filling into center of pasta sheet. Be careful when handling, pasta easily tears. Small tears can be dealt with pretty easily. :)

Fold Pasta over the Filling

If you have a split, fold that side first as seen here...

Fold remaining side over to complete the Pasta Roll.

Pour 3 tbslp Olive Oil into bottom of shallow baking pan.

Place each pasta roll into the baking pan seam side down.

Sometimes they split the other way too...

Just try to get them as close to the bottom of the pan as possible.

They'll crisp and close up :)

Sprinkle remaining Cheese Mixture at top of each roll

as seen here...

Bake at 375° for 45 minutes or until top of each roll is golden and cheese in the center is firm.

(edges will brown a little also)

**Notes:

This dish can be served solo with a nice creamy sauce, salad and breadsticks...or you can do as I did here:

I added Sauteed Italian Sausage and Peppers. Yummyyyyyy...

You are able to use any sauce you like. A Jarred Alfredo or White sauce is perfectly fine.

I used a white sauce because I wanted to go as close to what I saw in the commercial as possible.

Here's my White sauce:

Ingredients:

3 tbsp Flour

4 tbsp Butter

2 cups Cream or Half and Half

1 tbsp Basil (fresh)

2 tsp Lemon

1 tbsp Lemon Zest

Instructions:

In small sauce pan melt butter. Stir in Flour. Continue stirring until flour reaches a golden color.

Reduce heat to medium. Add Cream. Bring to boil, once sauce thickens remove from heat. Add Basil and lemon. Serve.

This sauce can be modified by changing the herb...or substituting white wine for the lemon...can add Parmesan, Gruyere...it's a basic white sauce that can be made into anything you want really...

**The other thing I found when eating the dish was that, a great Bolognese would be fantastic with this!

This would also be Fantastic with shrimp or lobster added to the cheese filling..WOW!

Once you make it the first time and eat it..It will inspire you in all directions!

Enjoy!

Slice of Summer... Watermelon Pie

2011-06-04T11:14:00.146-04:00

We are fully submerged in the Summer's heat here in South Florida!

Once this heat sets in on us... we go straight to Fresh Fruit and Icy Cold Refreshments!

Watermelon is both!!

On a beach date the other day I was told that we had an abundance of Watermelon.

Watermelons are on sale here $3.99 for a whole Seedless Watermelon!

You can't go wrong.

(except if there are only 2 people in your house like us).

I needed something new to do with all of this watermelon.

I made a wonderful Watermelon Smoothie that smarted me with *brain freeze*.

This discouraged me from doing it again. :)

But the flavor of the smoothie was sooo good!

I needed another way to do it without the *pain*.

A walk through my local market brought me the "lightbulb" moment!

Watermelon Pie!!

This is a creamy, fruity, summer refreshing delight!

Check it out!!!

WATERMELON PIE

Ingredients:

2 Cups Crushed Graham Crackers
1/2 stick Butter (melted)
2 tbsp Granulated Sugar
3 cups Heavy cream
3 tbsp Conf Sugar
1 (0.6oz) pkg Watermelon Jello (can sub Knox unflavored gelatin)
3 cups Watermelon diced & pureed
2 cups Watermelon balls or cubes
Chocolate Shavings (optional)

Instructions:
Watermelon Syrup:
In a medium sauce pan bring watermelon puree "water" to a boil.
Add gelatin. Stir to combine until gelatin has dissolved.
Lower heat to low, steep 15 mins.
Remove from heat, cool.
Refrigerate for 1 hour until reaches "syrup" consistency.

Crust:
Preheat oven to 350°
Combine Graham cracker crumbs, melted butter and gran. sugar.
Pat mixture into bottom and upsides of a 9 in pie plate.
Bake at 350° for 20 mins until firm.
Remove from oven, cool 10 mins.
Refrigerate 35-45 mins.

Filling:
In Large mixing bowl combine whipping cream and conf. sugar.
Beat mixture to stiff peaks.
Push mixture to side of bowl.
Pour 1 cup of watermelon syrup to empty side of bowl.
Fold whipped cream into syrup.
Slowly and carefully folding so not to break cream.
Taste. (if watermelon flavor is prominent, stop...If weak add more syrup)
Once Cream is complete, fold in watermelon balls or cubes.
Remove crust from refrigerator.
Pour 2 -3 tbsp syrup into bottom of crust.
Swirl syrup throughout crust coating it with watermelon goodness!
Pour filling into pie crust.
Freeze for 1 hour minimum, then move to refrigerator.
Refrigerate until ready to serve.
Garnish with whipped cream, diced watermelon and chocolate shavings if desired.

**Note: This recipe also makes a fantastic Parfait! Just alternate layers of graham cracker crumbs, filling and diced watermelon in parfait dishes and top with whipped cream! Yummmm! Also, the watermelon "syrup" is fantastic over vanilla ice cream! Keep it in the fridge all summer for a fresh alternative to heavy sundae choices!

**Variation:
Use a Chocolate Crust then dot filling with chocolate shavings. Add whipped cream to top of filling and sprinkle top with chocolate shavings! Wow!
Substitute different fruits...Mango, Peaches, Strawberries etc...just change the jello flavor or use the knox unflavored gelatin and go for it! Awesome!

Just have fun and Enjoy!!! Welcome Summer!!!

Drive-Thru Killers...

2011-06-03T12:24:00.153-04:00

Lately I have been posting pics of different dishes I have done and not posting recipes...if the influx of Email is an indication, I think this might not be the best thing to do. I have to Thank you all for being so sweet with your little email requests..like this one: "That pic is making me drool, WHERE IS THE RECIPE"????? lol... Your Facebook posts are even funnier sometimes.... "WOW...are we getting the recipe, I have to make this Today???"
I have to admit, sometimes I think that what I make isn't recipe/publish worthy...or "Why would anyone want My recipe for baked chicken?" Then again, I am always very much humbled by the requests I get for recipes.
I have come to understand, that it isn't that it is My recipe, but it might be something very different than what someone else makes...simple as that.
So in the interest of cleaning things up..Here are a few of the photos I published, without recipes and their perspective recipe. Thank You again, for being interested! I love your company in my Kitchen! Come back Anytime!

Garlic Chicken

Ingredients:
4-6 Chicken Thighs
1/2 stick Butter
7 cloves Garlic
4-5 Tbsp
Complete Seasoning
Salt & Pepper
This has to be the easiest and tatiest chicken you will ever make. I use Chicken thighs to bake chicken. The reasons for this are 1.) On the bone chicken is always juicier and 2.) Dark meat is always more tender and easier to cook than white meat. If you choose white meat, I would suggest keeping it on the bone until you serve. Nobody needs to know you cooked it on the bone. Just take it off the bone before putting it on the serving platter. (just be sure to let it rest 5 minutes first).Anyway....the recipe:
This first part should be done before hand. Can be a day before or night before or morning before. :)
I first take 7 cloves of garlic and "warm" them in a 1/4 cup olive oil on the stove-top over Medium LOW heat. This process is a slow one..but sooo worth it.
Once the garlic is soft, spoon it into a small dish and add 1/2 stick of room temp butter. Combine the garlic and butter. Mash the garlic into the butter. Then refrigerate until firm again. (Oh, by the way save the olive oil in a bottle. It's wonderful over pasta, bruschetta, warm from the oven rolls, and fantastic to saute shrimp in with a lil red pepper...thats another story Wow!)
When you're ready to go to the chicken, Preheat your oven to 400-425.
Remove your chicken thighs from their package. Dry them with a paper towel.
Loosen the skin over the meat of the thigh, with your fingers.
Spread the "garlic butter" under the skin.
(I use my fingers here too, but I use all of my butter, if you wont be using it all for your chicken, portion out what you'll need for the chicken and set the rest aside. Careful not to cross contaminate your butter..Yuck (raw chicken fingers in butter used for something else...ewww) ). Be safe :)
Wrap the skin tightly over the whole thigh. (my butcher sometimes leave an exorbitant amount of skin on my chicken, but in this case it's a good thing. I want the skin..It gets sooo crispy! Yum).
So now your chicken is tightly wrapped with the skin. Salt and Pepper Liberally. Sprinkle liberally with "Complete Seasoning". This is my go-to spice conglomerate of choice. If you like Mrs Dash, go for it. It's great here! If you like Lemon Pepper..really good too. I use Complete Seasoning because of the range of spice and cost. Mrs Dash is kinda expensive in the quantities I use it. :) Think I should start blending my own actually. Geez..thats even another story....Anyway back to the Chicken, Place the thighs in a 9x13 baking dish. Place in your 400-425 oven for 15 minutes. After 15 minutes lower oven to 375. Bake Chicken for additional 40 minutes or until crispy and when poked juices run clear. It is sooo good, you'll like it better than fried chicken. No more Colonel you know who for You!

What else did I make? Oh !! I made Homemade Big Macs!! Yummyyy... Did you see it???

This is a Drive-Thru killer If I ever saw one! Sometimes I get a hankering for a Fast Food Burger, but once I acquiesce I regret it with indigestion and well...I'll leave the rest to your imagination. So i really had to know what I liked and how to make it myself, because the alternative just wasn't worth the unpleasantries...
This burger is simply a double cheeseburger divided by a burger bun bottom (or top squeezed down), with all the fixins of a Mc' Drive-Thru burger.
Lettuce, diced onions, dill pickle slices and "Special Sauce". I have heard others say that they just substitute a "thousand island dressing" for the "special sauce", but I just wasn't satisfied that it did it for me. I had to delve deeper.
I think I have nailed it! I'd love it if you tried it and let me know :)
Burger Special Sauce
1 cup Mayo
1/2 cup Sweet or Dill Pickle Relish (strained)
1/4 cup Ketchup
3 tbsp Lemon juice
1 tbsp Apple cider Vinegar
Salt & Pepper
Combine all ingredients, except salt and pepper. Taste. If it needs a little more tang add lemon. If you use Dill pickle relish, check to see if it needs salt..probably not. If you used sweet pickle relish, will need salt and good amount of pepper. Refrigerate sauce for 1 hour prior to using. (This thickens it a bit) If you'd like you can use diced pickles instead of the relish, this reduces the liquid. Again just be wary of the salt content of your pickles.
Assembly:
On the bottom bun place 2 tbsp sauce
Top with 1 Cheeseburger
Top with small diced onions
Top with middle bun choice
Top that with 2nd burger
Top burger with onion, dill pickle slices and lettuce.
Place 2 tbsp Sauce on top of bun.
"Squish" together and ENJOY!!!!

Hope I have inspired you to stay away from the Drive-thru even more that I usually do. Beating the big guys at their own game is definitely a Win-Win for all of us!
Thanks for stopping by :)

Flourless Peanut Butter Wonders

2011-05-28T17:20:00.001-04:00

Todays episode of 5 Ingredient Fix had me mesmerized. How can you possibly make baked cookies with no flour? I had to try em. They are Fantastic!!! The episode doesn't tell you how much sugar to use as she uses all natural peanut butter and requires a little more sugar than a jarred peanut butter would. I baked them myself today and have an answer for those who will be using jarred peanut butter. Wooohooo!
I also added Mini Reeses Peanut Butter Cups to the middle as they were on sale at Walgreens 2 bags /$3.00.

Ok..well here they are: Flourless Peanut Butter Wonders

Preheat Oven to 350
Prep baking sheet with parchment.
Combine all the ingredients listed, in a medium mixing bowl.
Spoon by teaspoonful and drop onto parchment lined baking sheet.

If using Peanut Butter Cup Minis:
You will need about 15-20 for one per cookie.

Spoon a teaspoonful of dough into your hand as pictured above.
Place 1 or 2 mini peanut butter cups in the center of the dough.
Roll dough around the candy.

Then "pat" down to make the cookie flat at bottom and top.
Using a fork indent top of cookie with "crosshatches".
Sprinkle over top with scant amount of white sugar if desired.
Bake on Parchment lined cookie sheet for 10-12 minutes.

Cool on rack until ready to serve.
Makes 15-20 cookies depending on size.

ENJOY!!!!

A Vacation Trip Home

2011-05-27T09:21:00.254-04:00

For me "Home" is a "feeling". Home means the town where I grew up. It's what I know. It's an unchanging little New England town steeped in tradition and family. Where on Sundays the roads are slowed with cars moving to Church in the morning and streaming to the Soccer fields at midday. It's where you go to the grocery store on Saturday morning and you run into your Aunts who are in their hair rollers and your neighbors whom you either avoid because you don't want them to see what your buying or you smile and converse over the price of the ever rising cost of Chourico. Bristol is where you drive down the road and when you hear a car horn beeping you don't immediately cringe about a terrible traffic snafu but feel your heart lift and a smile come on, as it could be recognition of someone you know.

Hey neighbor!!!

I've been in Florida 10 years and not once have I beeped my horn to say "Hi" if ya know what I mean. It was probably more like something that involved a little "hand gesture".

I'm from Bristol, Rhode Island. Yes, Rhode Island. I'm going to show you a map, but that might not even help as being from the smallest state really doesn't lend to quick recognition. Many times when I say I'm from Rhode Island, people say "oh Long Island...?"

I then have to choose whether I need to clarify or just let it go because it could lead to an explanation that would end up with the listener's eyes glazing over in more confusion.

Rhode Island is pretty popular even though you probably don't recognize it. Remember the movie "Conviction" with Hilary Swank? Well the lead character of the movie went to Law School at Roger Williams University (in Bristol) and worked at Aidan's Pub, also in Bristol. The Showtime Series the Brotherhood was based on Rhode Island Politics. (Not that this is a good thing to point out..lol)

Are your eyes glazing over?? Let me move on...

So I'm from Rhode Island, so what? Rhode Island is my home. What is so special about Rhode Island, you ask? If you had asked me before I moved away from Rhode Island I would be hard pressed t o answer you. But since moving to Miami (a very urban area where, the square mileage of the county I currently live in, is larger than my whole home State and the population double!) I have come to value having had neighbors who knew me before I was born! Yes, it was inconvenient to have to go out of town to go to a liquor store as a teenager because everyone in town knew I wasn't of age yet... Yes it was weird to grow up in a town where your Dr's secretary was someone who went to school with your Mom. Or the Police Chief 's wife an employee of your Big Brother but, where I live now I dont even know my Police chief's name. Heres one better...I dont even know where my police station is! My county is so large, industrious and urban that to go to the beach I have to pay two tolls for a 20 mile drive and then I have to be sure to time everything just right so not to be caught in commuter traffic. Have you had a long drive home after the beach? I mean an hour+ ride home from the beach? Sand in all your crevices, face so taut that smiling or blinking could cause cracking? Traffic so dead slow that when the horns beep it's not your neighbors saying Hi... It's not all fun. Miami is interesting. The beach is beautiful, and I can go in the water. The waves wont knock me over and the temp of the water wont render me frostbite in May. The price of a house wont leave a mortgage that I would have to pass on to my children. Miami has also been educational! I have learned a third language and honed up my second one. I can go to the grocery and not even speak English! Alright, sometimes I feel I have left the country, never mind just my home state. It's just not Home. So, I am going Home on my vacation!

Alright I know your eyes have sufficiently glazed over now...so I'll give ya some food porn to gaze at...

What you are seeing here is an Azorean treat! Mallassadas! I get mine at The Cornerstone Bakery and Restaurant. It is a fried sweet dough that is immediately taken from the scathing hot oil and dipped into sugar! The first bite is crisp and then so tender, warm and sweet. It's an ultimate in a Food is Love kinda way ;)

I will be writing more about my trip home, why it's so important and what's so special about it in the next few days. Yes, I will be including everything I will be doing with relation to food..Would I be me, if I didnt?

Peaches n Cream Rice Pudding

2011-05-17T12:20:00.099-04:00

This weekend I went shopping at my local fruit market. There was an abundance of wonderfully bright and juicy fruits. Crimson Strawberries, shiny with dew, Soft and juicy Peaches, ripe with sweet fragrance and bright Purple Plumbs that sweat when you removed them from their case. The Mangoes were gleaming in the sun just screaming to be added to my cart. What a beautiful sight! I love the fruit market, can you tell?
The ride home went by in a whirl. My mind reeling with ideas for my bounty. The aromas coming from my backseat were to die for. I thought of fruit salads, fruit compotes, fruit crumbles, and of course fruit pies. That ride made me think of out of the norm ideas for my treasure. What could I delight my readers in, that they haven't tried before? What would be something I haven't tried before? I pondered for most of the day on Saturday. It was a rainy day and perfect for brainstorming. As I prepared my dinner, I opened the door of my cabinet and in the corner of my eye I saw my huge rice container. I live with someone who thinks that rice is the staple of the universe, so he buys it in bulk! The sight of the container reminded me that I had promised to make rice pudding and hadn't. I then went to the fridge and the aromas of the fresh fruit filled the air. It hit me! Peach Rice Pudding. I had found it...the idea that I had not done before! Now was the task of putting it together..and creating just the right recipe. I definitely accomplished what I set out to do...
The dish is creamy and sweet with peach essence and when served cold with a dollop of whipped cream, the just tart bite of the fresh peach is a fantastic prize within the creamy comfort of the rice pudding. You will love this!

Peaches & Cream Rice Pudding

Ingredients:

Peach compote

2-3 peaches diced (may leave skin on)

1/4 cup water

1/4 cup sugar

Rice pudding

2 cups Milk

1 cup Heavy Cream

4 xl Eggs (if using large use 6)

1/2 cup Sugar

1 tsp Vanilla

1/2 tsp Salt

2 Peaches (diced)

3 cups Rice (freshly cooked)

Instructions:

Compote

In a small sauce pan over medium heat combine water and sugar.

Heat on medium until sugar is dissolved.

Lower heat to low, add peaches.

Simmer uncovered for 30-45 minutes.

The end result will be a thick peach "sauce".

Rice Pudding

**I cook rice in a rice cooker. I start my custard mixture once rice has moved to "warm". For those who do not use a rice cooker, time your custard to start at point where rice is 2 minutes from done**

In a large heavy pot, add milk, cream, eggs and sugar. Mix well.

Turn on Heat to high.

Once mixture starts to warm...(condensation on side of pan shows dewy)

Lower heat to medium.

Simmer and stir constantly...

Mixture will start to thicken (leaves a "skim" at side of pan)

Lower heat to Low (2-3 on electric stove)

Add peach compote and fresh diced peach.

Combine really well.

Once fresh peaches have combined into custard well, add Rice.

Stir constantly over low heat.

When mixture is creamy and thick and starting to bubble (spit) at you.

Remove from heat.

Add vanilla and Stir vanilla through.

Cover and let stand 5 minutes.

After 5 minutes serve warm with dollop of whipped cream or wait 30 minutes until cool enough to refrigerate.

Refrigerate for 2 hours minimum and serve cold with whipped cream.

**Note: I thought about the addition of cinnamon and consulted my partner. He agreed with me that the cinnamon would be too much and change the "Peaches and Cream" idea of the dish. Peach cobblers have cinnamon and nutmeg so if you'd like to taste it with cinnamon please try. If you do..could you let me know? I'd love to hear :)

Enjoy!