Wednesday, August 29, 2012

Drunk Date with Brie

 I love the sweetness of the dates with the bitter brie.  These were a bit of an experiment, however much loved last night.


5 organic medjool dates
1 tbsp butter
2 tbsp Grand Marnier
1/8 tsp nutmeg
1 wedge of brie
wheat entertaining crackers

Directions:

Remove and chop dates. Place in a small skillet with butter, Grand Marnier, and nutmeg.  Over low heat, stir until butter is absorbed.  Place lid on skillet and leave for 3 to 5 minutes, until dates are softened.

Slice brie and place on crackers, top with some of the warm drunken dates. Serve.











  • Green  Shellfish
  • Yellow Nuts
  • Blue  Soy
  • Red Eggs
  • Orange Fish



Monday, August 27, 2012

Carmel Apple Cookies

The Carmel Apple Cake was such a huge hit.  The girls at school were asking for it.  However with sauce it does not travel as easy as say a cookie so here is my answer.   Cookies are so easy for travel and I am excited to take them to volleyball tonight.

    Ingredients for cake
    1 and 3/4 cups unbleached all purpose flour
    1 tsp baking powder
    1/4 tsp salt
    1 very large organic apple, peeled, cored and chopped into small cubes
    2 large eggs
    3/4 cup sugar
    3 tbsp Frangelico 
    1 tsp vanilla
    6 tbs  butter, melted 
    12 chewy carmel candies
Directions

Sift four baking powder and salt.  Melt butter and mix in to flour with a whisk until crumbly.  

Mix eggs, sugar, frangelico, and vanilla until creamed.  slowly add mixture to flour mixture whisking all the time.  Continue mixing until smooth.

Add your chopped apple and fold into the batter.  

I covered my cookie sheet with foil and greased it. Pre-heat oven to 350.



Now comes the tricky part.  This works easiest if you use two of your silverware spoons.  I used one of my larger spoons and one smaller. Scoop batter with the larger spoon push a carmel candy into the middle and use your smaller spoon to cover with batter and push on to your cookie sheet.   I was able to make 12 cookies, I made them large enough that my carmel was in the middle of each cookie. 

Bake cookies for 8 to 10 mins.  Keep an eye on them.  




  • Green  Shellfish
  • Yellow Nuts
  • Blue  Soy
  • Orange Fish



    Saturday, August 25, 2012

    Crab Cake Stuffed Avocado

    I love crab cakes and avocados.  I wanted to incorporate both in a lighter version this is what I came up with. They turned out great, this will be a great go to for a quick lunch.  Definitely would impress friends if you need to make a couple for a luncheon and serve with a side of baby greens.

    Ingredients
      1 10 oz can of crab meat
      1/4 cup of chopped sweet onions
      3 sun-dried tomato halves chopped
      3 quarters of marinated artichoke chopped
      3 cloves of garlic
      3 tbsp organic sour cream
      1/2 tsp of lemon juice 
      dash of cheyenne pepper
      1/8 tsp dry mustard
      1 tbsp organic butter
      1 Avocado 
      salt to taste





      Directions 

      Drain crab meat and check for shell pieces.  Put to the side.





      In a small saute pan. On med low heat, place butter and onions. Once onions are beginning to turn translucent add sun-dried tomatoes and artichokes.  Let this sauté a few minutes so the ingredients mary a bit. 

      While that is cooking mince garlic.  Take one clove of garlic and puree in a small mixer.  

      Take your pureed garlic and add dill, sour cream and 1/4 tsp of lemon juice, mix together with will be the sauce you drizzle on top.  Add a dash or so of salt to this.


      Add remaining garlic, crab, cheyenne pepper, mustard, and lemon juice to your saute pan.  Mix together and make sure it is evenly heated. About 4 minutes,  Add salt to taste.  Put to the side so that it can cool slightly.  

      Cut avocado in half, remove pit and skin.  Place each half on a plate and fill the concave part of your avocado with your crab cake mixture.  Drizzle with sour cream sauce and serve.

      • Pink Gluten
      • Yellow Nuts
      • Blue  Soy
      • Red Eggs
      • Orange Fish








    Friday, August 24, 2012

    Carmel Apple Cake

    I have been craving apples and have more ideas on the horizon so stay tuned.  This cake exceeded my expectations.  And the carmel sauce got rave reviews.  The cake did not make it more than a few hours and I was thinking of making another.



      Ingredients for cake
      3/4 cup + 1 tbsp of unbleached all purpose flour
      3/4 tsp baking powder
      1/8 tsp salt
      3 very large organic apples, peeled, cored and chopped into 1-inch chunks
      2 large eggs
      3/4 cup sugar
      2 tbsp Frangelico 
      1 tsp vanilla
      6 tbs  butter, melted 

      Ingredients for Carmel Sauce

      6 tbsp organic butter
      1 tsp frangelico
      1 cup sugar
      1/4 cup organic milk

      Directions;  This cake is a couple of steps but it really is worth the extra effort. 
      Pre-heat oven to 350.

      Peel, core and chop apples into cubes.

      sift flour, baking powder, and salt.  with a whisk mix in melted butter until crumbly.  

      In a separate bowl cream eggs and sugar until slightly frothy.  Add in Frangelico and vanilla.  Mix thoroughly.  
      Go back to your flour mixure and slowly start adding in you egg and sugar mixture, whisking your mixture as you go.  Continue adding  and mixing until creamy and complete.
        
      Add cubed apples and fold in with a soft spatula.  Place in a greased round 8 inch baking dish.  I one of my pie dishes for a great home cooked rustic look.
      Place in oven and let cook for 50 to 60 minutes until and toothpick comes out clean and the  top of cake is golden.  


      While cake is baking make your carmel sauce.

      Place sugar in a sauce pan on med to high head.  Using a wire whisk keep sugar moving so that is melts evenly.  Once all sugar is melted and amber in color.  Add butter.  Once butter is melted and fully incorporated.  remove form heat. Add Frangelico let cool a little and add in the milk this just thins the sauce out so that it drizzles better.  Once finished sauce can be refrigerated and warmed when putting over the cake.  
      This cake is great warm and delicious  alone or with ice cream.  You will have enough sauce to top some ice cream.


      • Green  Shellfish
      • Yellow Nuts
      • Blue  Soy
      • Orange Fish

    Thursday, August 23, 2012

    Artichoke Bruschetta






    I love this appetizer.  My husband and kids love it too.  Easy to set out when entertaining.















    The recipe starts with simple ingredients.

      1 cup of marinted artichoke hearts drained.
      1tbsp capers
      4 oz manchego cheese
      1 clove garlic
      12 pieces of crostini or toasted slices of baguette bread





      You have two choices with preparation.  You can had chop or use a food processor.  I used my magic bullet.  It makes for quick clean up.  

      First finely mince the garlic.  I like it first so that it gives a more even flavor. Add  in the artichoke hearts these can be roughly chopped.  Last add in the capers.  I like them less chopped so that you get little hits of their salty bite.   Once you have your topping mixed spread out on your crostini.  Use a vegetable peeler to make thin slices of cheese.  Put pieces of cheese on top of each piece of bruschetta.  You should have extra cheese.  I buy a 10 oz package of Manchego and leave extra slices to the side.  My children love this cheese to snack on.  I am sure you will love this cheese as well, if you are not familiar it is a part skim milk mexican cheese.  

      This is very popular at my house.  I hope you enjoy.


      • Green  Shellfish
      • Yellow Nuts
      • Blue  Soy
      • Orange Fish



    Friday, August 17, 2012

    Simple Green Beans


      2 cups frozen Organic Green Beans
      olive oil spray
      2 tsp organic butter
      salt to taste


      Directions:  spray skillet with olive oil and saute green beans when almost tender add butter and salt. When butter is melted and green beans are tossed with butter and salt, serve.



      • Green  Shellfish
      • Pink Gluten
      • Yellow Nuts
      • Blue  Soy
      • Red Eggs
      • Orange Fish









      Image: FreeDigitalPhotos.net

    Monday, August 6, 2012

    Little Miss Crumpet



    This is my new favorite breakfast.  Super easy.

    1 crumpet (store bought) toasted
    1 tablespoon part skim riccota
    1 teaspoon honey

    Directions; toast crumpet spread Ricotta over crumpet
    drizzel with honey, I don’t know if I really use a teaspoon or less I just drizzle a bit on top.



    • Green  Shellfish
    • Yellow Nuts
    • Orange Fish

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