This we discovered would be great to be served more as a dessert drink.
1 Peach cut into cubes
1/3 Cup of Peach Jam
1/4 Cup Grande Marnier
3 Cups of Red Wine
1 12oz can of Lemon/Lime Seltzer Water
In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.
Chilled Cucumber Soup
Recently, I was cooking dinner for a few friends and told that it had to be as close to calorie-less as possible. They had a bet going on at work and the final weigh in was this week. So I made two summer soups gazpacho and cucumber soup. We decided this would actually be great also as a dipping sauce. I would then just add a little less broth if you decide to use it that way.
2 Peeled and Seeded Diced Cucumbers
1/3 Cup chopped scallions
1 Tablespoon of Butter
1 Cup of Vegetable Broth
1 Cup of Yogurt
1 glove of garlic chopped
¼ Cup of Fresh Dill
1 to ½ Tablespoon of Lemon Juice
½ Cup Chopped Pecans
Salt and Pepper
In a bowl place the cucumbers and 1 teaspoon of salt and let stand for thirty minutes and then drain water from the bowl.
In a saucepan lightly sauté butter and scallions with salt and pepper for two minutes.
Combine all ingredients in a large bowl except pecans and refrigerate for about 4 hours. In a blender blend together all ingredients and ready to serve. Top with some fresh dill. Add salt and pepper to taste as well as lemon juice and dill if you want a little more flavor.
Now, I served this with a lime and cucumber water. Just slices of lime and cucumber and refrigerated it in the water for about 4 hours.
Last week I was making breakfast breads for a bachelorette party I was attending. The thought of SUN and warm weather took over me in what I was going to prepare. Banana Nut Bread, but I did not want it to be traditional. Because I was going someplace warm it made me think about adding coconut and chopped up chocolate cover macadamia nuts and no I did not go to Hawaii.
1 ½ Sticks of Butter
2 Tablespoons of Sour Cream
2 Eggs
½ Cup Raw Sugar
1 teaspoon of Vanilla
2 Teaspoons of Lemon Zest
3 Very Ripe Bananas chopped
1 Cup of Shredded Coconut
1 ½ Cup of Flour
1 Teaspoon of Baking Powder
½ Teaspoon of Baking Soda
1 Cup of Chopped Chocolate Covered Macadamia Nuts
Preheat 350
Grease and Floured a 10×4.5 loaf pan
With an electric mixer beat together the Sugar, Butter, and Sour Cream followed by one Egg at a time. When well combined add the Vanilla, Lemon Zest, Bananas, and Coconut. Mix in Flour, Baking Soda, Baking Powder and once well combined finally stir in the Macadamia Nuts. Pour batter into baking dish and bake for 50 minutes to 1 hour or until wooden spoon comes out clean.
It is clear that I enjoy being in the kitchen and cooking for others, but definitely one of my other favorite past times is when someone else cooks for me. I think it is always a thoughtful gesture and a time to learn from others and how they do things in the kitchen. Recently, a friend of mine had me over to dinner to have one of my favorite meals- pork chops, potatoes, apple sauce and green vegetable, broccoli for this dinner. This meal was actual a staple in my home growing up. Now, I have never thought much about cooking broccoli, I usually have it steamed or stir fried in Asian cuisine.
Well my friend cooked his broccoli in olive oil and garlic. And told me this is how he cooks all his vegetables. I at first was taken back, because this was out of the norm from how I prepared my broccoli. In the end I loved it this way.
1 head of Broccoli
3 Cloves of Garlic (Sliced thinly)
¼ Cup of Olive Oil
In a frying pan pour olive oil and make sure base of the pan is completely covered and add garlic and Broccoli. Cook on medium heat and stir the broccoli around to make sure heat is distributed evenly. It will turn a bright green and ready to serve.
I use to have a roommate that was Jordanian, and really did not like being in the kitchen. She made one thing, chicken couscous with tomatoes. I did not grow up eating couscous but have grown to love it. It is perect because you can use the couscous as a base and add what you like. This can be a quick and simple meal or side depending on what is added.
1 (10oz) Box of Couscous
1 Small Yellow Onion (chopped)
1 Large Garlic Clove (chopped)
2 Tablespoon of Olive Oil
1 Tablespoon of Butter
1/2 Cup Chopped Carrots
2 Cups of Chicken Broth
3/4 Cup Chopped Parsley
1/3 Cup Chopped Mint
1 Scallions Chopped
1 Cup of Chopped Cooked Chicken
1 Cup of Dried Cranberries
Juice of 1 Lemon
Salt and Pepper to Taste
In a saucepan cook onions and garlic with 1 Tablespoon of Oil and Butter for about 3 minutes add the carrots and Chicken broth. Once the broth starts to boil add Couscous. (It will take between 3-5 minutes of the couscous to absorb the broth- watch to make sure it is not over cooked) In a large boil mix together the remaining ingredient with the couscous. Can serve warm or cold.
Last night, I was in a rush to make dinner. I didn’t think I was going to have enough time. I had purchased a piece of Halibut on my way home from work and remembered once having an incredible butter sauce on a piece of fish. So I thought I would try it, but make it a lemon butter sauce. It took a total of ten minutes to make and it tasted so delicious, I was perfectly content and ready to run out door! This could become a staple.
Lemon Butter Sauce
1/3 Cup of Lemon Juice
4 Tablespoons of Butter
1/4 Cup of Vegetable Stock (or hot water)
In a sauce pan heat lemon juice until it has reduced to about 1 Tablespoon. Remove from heat and stir in 2 Tablespoons of Butter until fully melted and combined. Return to low heat and add stock and remaining butter and let come to simmer. Now ready to pour over fish. This will be enough for 2-3 pieces of Fish. This is perfect for any white fish.
The Super Bowl is quickly approaching. Last year I made my superbowl bundt cake and this year it is wings. But I think, I will still break out the stadium Bundt pan again this year.
Now these wings aren’t your traditional hot and spicy but I think a good alternative.
2 Pounds of Wings
1 Cup of Soy Sauce
Juice of 2 limes
2 Teaspoons of Lime Zest
3 Garlic CLoves Chopped
1 Tablespoon of Ginger Zest
1/4 Cup of Chopped Cilantro
3/4 Cup of Honey
2 Tablespoons of Butter
2 Tablespoons of Olive Oil
Salt and Pepper to Taste
In a bowl or a large zip lock bag, place the wings, soy sauce, lime zest, lime juice, ginger, garlic, and chopped cilantro. Make sure well coated and placed covered or zipped in the refrigerator for at least 2 hours but definitely longer is time permits. In a frying pan heat oil and butter, once butter has melted add the honey and wings (remove the wings from marinade and at this point you can salt and pepper them). Let the wings cook for about five minutes on each side.
This is a fantastic go to cake. It is quick, simple, and always a crowd pleaser! When it is freezing outside this time of year dense foods sound and taste so appealing.
Chocolate Flourless Cake
9 oz of Bittersweet Chocolate (chopped)
1 Cup of Butter (2 sticks)
1 1/2 Cup of Sugar
1 1/2 Teaspoon of Vanilla
6 Eggs
1 Cup of Unsweetened Cocoa Powder
Preheat Oven 350
In a double boiler melt chocolate and butter stir until smooth and remove from heat. Whisk in sugar and vanilla into chocolate followed by beating in each egg one at a time. Slowly sift in the cocoa powder. Pour batter into a greased 10 inch springform pan. (If you only have a 9 inch just bake it for about 5- 10 minutes longer) Bake for 35 minutes, when you test the cake you want moist crumbs on the toothpick.
Best to serve with vanilla ice-cream or whipped cream… maybe both!
Spaghetti Squash
There are words, that I think are fun to say. There are also foods, that I think are fun to work with. Spaghetti Squash would be one of them. It is so incredible how with just a fork the squash is easily separated and looks exactly like spaghetti! This is a great vegetable for winter and very simple to work with.
You can either cut in half and roast or roast uncut. I roasted my uncut, I am in dyer need to have all of my knives sharpened.
Preheat Oven 375
One Medium Spaghetti Squash (about 2.5 pounds)
1 Teaspoon of Vegetable Oil (Brush the squash with before baking)
3-4 Tablespoons of Butter
1 Teaspoon of Kosher Salt
1 Teaspoon of Pepper
If needed add more salt and pepper
Prepare the squash for roasting by brushing it with oil and piercing it. Roast squash for about 1 hour. Let cool for about 5 minutes before working with. Cut the squash in half and discard the seeds. (You can roast any kind of squash seed just like a pumpkin.) With a fork comb through the squash and pull it from the skin. Season with the butter, salt and pepper. Serve warm.
