New Years

Classic Martini

August 2, 2012

Classic Martini

Here’s an idea, why not have a martini party?

INGREDIENTS

2 Ounces Gin

1/2 Ounce Dry Vermouth

3 Green Olives

Lemon Peel

Thread 3 green olives on a cocktail pick and set aside.  In a cocktail shaker combine the gin and vermouth.  Add ice cubes.  Cover and shake until VERY cold.  Strain the liquid into a martini glass.  Garnish with the olives and lemon twist.  Makes 1 serving. 

Irish Cream Truffles

March 15, 2012

Irish Cream Truffles

These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.

INGREDIENTS

1 Cup Whipping Cream

1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces

4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces

2 Teaspoons Vanilla Extract

1/8 Teaspoon Salt

¼ Cups Butter

3 Tablespoons Irish Cream Liqueur

2/3 Cup Unsweetened Cocoa

In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.

Garlic Bread

March 3, 2012

Garlic Bread

Pasta Dishes seem lonely without Garlic Bread which is so easy to make. there are several ways to make

Garlic Bread. The easiest way is by rubbing a cut clove of garlic over the slices of Italian bread

by spreading the bread with butter and heating in the oven.

INGREDIENTS

1 Loaf Italian Bread

1/2 Cup Softened Butter

2 Large Smashed & Minced Garlic Cloves

1 Teaspoon Freshly Chopped Parsley

Preheat your oven to 350 F. Make 1 inch slices into the bread. Do not go all the way through, but just to the bottom crust.

In a small size bowl mix the butter, garlic and parsley together. Put a teaspoon of the butter mixture between each slice.

Bake for 15 minutes. Remove from the oven and serve immediately. Makes 16 to 20 slices.

Herb Salmon

March 2, 2012

Herb Salmon

INGREDIENTS

1 Pound Skinless Salmon Fillet Cut Into 4 Portions

1 Lemon

1 Tablespoon Dillweed

1 Tablespoon Lemon Thyme

1 Tablespoon Italian Parsley

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Tablespoons Softened Butter

Preheat your oven to 350° F. Rinse the fish and pat dry. Shred 1 teaspoon of the peel from the lemon and set aside. Juice half the lemon. In a small bowl combine the lemon peel, herbs, salt & pepper and butter. Stir to combine. Spread evenly on the salmon. Heat a large oven-proof skillet over a medium heat. Add the salmon, her side down. Turn the salmon. Pour the lemon juice over. Place the pan in the oven and cook for 5 minutes until the salmon flakes easily with a fork. Transfer to a serving platter. Drizzle with the pan juices. Top with the additional shredded lemon peel. Serves 4

Red Velvet Cupcakes

March 1, 2012

Red Velvet Cupcakes

These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!

INGREDIENTS

2 ½ Cups Unbleached Flour

½ Cup Cocoa Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Softened Butter

2 Cups Sugar

4 Eggs

1 Cup Sour Cream

½ Cup Milk

1 Ounce Red Food Color

3 Teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting

Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.

Garlic Mushroom Pizza

February 27, 2012

Garlic Mushroom Pizza

Soooooo good!

INGREDIENTS

1 Pizza Dough

¼ Cup Pizza Sauce

3 Finely Chopped Garlic Cloves

1 ½ Cups Shitake Mushrooms

1 Cup White Mushrooms

4 Tablespoons Herb Olive Oil

2 Cups Shredded Provolone Cheese

Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8

Soooooo good!

INGREDIENTS

1 Pizza Dough

¼ Cup Pizza Sauce

3 Finely Chopped Garlic Cloves

1 ½ Cups Shitake Mushrooms

1 Cup White Mushrooms

4 Tablespoons Herb Olive Oil

2 Cups Shredded Provolone Cheese

Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8

Lobster Bisque

February 13, 2012

Lobster Bisque

A nice special treat. This soup is great to make for Valentine’s Day.

INGREDIENTS

2 Cups Cooked Lobster Meat

1/3 Cup Dry Sherry

¼ Cup Butter

3 Tablespoons flour

3 Cups Milk

1 Teaspoon Steak Sauce

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

1 Tablespoon Chives

Combine the lobster meat and sherry in a small bowl. Set aside. In a medium saucepan over a low heat melt the butter. Blend in the flour and cook. Stir constantly until smooth and bubbly. Gradually add the milk and stir constantly. Continue to cook and stir until the mixture is thickened. Stir in the steak sauce, salt and pepper. Add the lobster and sherry. Cover and simmer for 10 minutes. Stir occasionally. Garnish with chives. Makes 4 Cups.

Chopped Cobb Salad

February 7, 2012

Chopped Cobb Salad

There are various stories of how the Cobb Salad was invented. The most popular story is that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Legend has it that Mr. Cobb had not eaten until near midnight, and so he mixed together leftovers found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

The best way to serve this hearty salad is on a large luncheon plate, so that all of the ingredients can be seen. Serve any extra vinaigrette on the side.

INGREDIENTS

For the Vinaigrette:

2 Tablespoons Red-Wine Vinegar

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Sugar

Pinch of Dry Mustard

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

½ Teaspoon Finely Minced Garlic

¼ Cup Extra Virgin Olive Oil

For the Salad:

1 Head Diced Romaine Lettuce

3 Ripe Diced Plum Tomatoes

6 Diced Radishes

3 Diced Scallions

¼ Pound Diced Baked Ham

1 Cooked Diced Skinless/Boneless Chicken Breast

2 Diced Hard Boiled Eggs

4 Tablespoons Snipped Chives

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

12 Slices Cooked & Crumbled Bacon

1 Ripe Avocado Peeled, Pitted and Diced

4 Ounces Crumbled Roquefort Cheese

In a bowl, whisk together all of the vinaigrette ingredients except the olive oil. Whisking constantly, drizzle in the oil; continue whisking until the dressing is slightly thickened. Set aside.

For the salad, arrange the lettuce, tomatoes, radishes, scallions, ham, chicken, eggs, 2 tablespoons of the chives, salt and pepper in a large bowl. Just before serving, toss the salad with the reserved vinaigrette. Arrange the salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle evenly with the remaining 2 tablespoons of chives. Serves 4

Ultimate Ginger Snaps

January 30, 2012

Ultimate Ginger Snaps

If you like Ginger Snaps, like I do, then you will love these. They are nice and chewy with just the right amount of ginger. You just might want to double the batch because they are sure to be a big hit.

INGREDIENTS

2 ¼ Cups Unbleached Flour

½ Teaspoons Ground Cloves

½ Teaspoon Ground Ginger

1 Teaspoon Cinnamon

2 Teaspoons Baking Powder

½ Teaspoon Salt

¾ Cup (1 ½ Sticks) Softened Unsalted Butter

1 Cup Sugar

¼ Cup Dark Molasses

1 Large Egg

3 ½ Ounces Crystallized Ginger Chips

Preheat your oven to 375° F. Sift the dry ingredients together in a medium size bowl and set aside. In a large bowl, mix the butter and sugar until light and creamy. Stir in the molasses and the egg. Add the dry ingredients to the ginger chips. For the best result, chill the dough for 1 hour. Form 1 inch balls. Roll in granulated sugar. Place on a parchment paper lined cookie sheet. Make sure that they are about 2 inches apart. Bake for 8 to 10 minutes. Remove from the oven while the cookies are still soft. Let the cookies cool for 10 minutes before removing and placing on a serving plate. Makes 3 dozen cookies.

Camille’s Pita Pizza

January 26, 2012

Camille’s Pita Pizza

Camille created this “Pita Pizza” and loves how it tastes. Try it and see if you like it.

INGREDIENTS

1 Large Pita Flat Bread

½ Cup Humus

½ Cup Feta Cheese

¼ Cup Pitted Olives

½ Cup Diced Artichoke Hearts

¼ Cup Halved Cherry Tomatoes

½ Cup Baked & Shredded Chicken

Apply the humus to the pita flat bread. Sprinkle on the feta cheese. Layer with the olives, artichoke hearts and cherry tomatoes. Finish up with placing the shredded chicken on the top. Bake in a 350° F preheated oven for 15 minutes. Remove from the oven and slice like a pizza. Serves 4

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