Archive for October, 2013


Image

 

Ingredients:

1 lb. Tri-Color Pasta

2 cloves garlic (chopped)

4 tbs. olive oil

1/2 lb. broccoli (cut into pieces)

1 cup of sun dried tomatoes (in olive oil)

1/4 cup red onion (chopped) *optional

1 tsp. sea salt

1/2 tsp. black pepper

1/4 cup grated parmesan cheese

Directions:

1. In a pot of boiling water, boil broccoli for 5 minutes and drain well. Set to the side.

2. Begin to boil pasta to desired taste.

3. In a large skillet, add olive and garlic. Brown for a minute and add broccoli, red onion and sun dried tomatoes. Stir together. Cook for 5 minutes. Sprinkle with salt and pepper.

4. Drain pasta well.

5. In a large bowl, put pasta and broccoli mixture on top. Put parmesan cheese on top. Stir together and serve.

Chocolate Witches Cake Cones

Image

 

*You can use any kind of  soft cake to stuff the cones. I used a regular pound cake.

Ingredients:

2 cups of flour (sifted)

2 tsp. baking powder

1 tsp. salt

4 eggs

1 1/2 sticks of butter

1 1/2 cups sugar

1 tbs. vanilla

1 can of dark chocolate fudge icing 

8 sugar ice cream cones  (get extra, sometimes they crack)

8 edible witch ornaments

* optional black and orange sprinkles

Directions:

Preheat oven to 350 degrees.

1. Grease a pound cake pan with butter. Sprinkle a little flour into pan. Shake flour around the entire pan and shake out any excess.

2. In a bowl, sift flour, baking powder and salt.

3. In a bowl, with a mixture, mix eggs, sugar and vanilla. Beat until creamy.

4. Slowly add in flour, a little at a time, to the butter mixture. Mix well until all flour is added and batter is creamy.

5. Pour batter into pound cake pan. Take a knife and even out the top.

6. Place in center of a hot oven. Bake for 60-70 minutes. Use a cake tester at 60 minutes to see if dry in the center. If cake tester is wet, return to oven for 10 more minutes. 

Note: Everyone’s oven is different, so it’s always good to check on cake occasionally.

 7. Let cake completely cool. 
 
8. Cut pound cake into small pieces and gently stuff into cones. You won’t get to much in, but enough where it will stand up.
 
9. Coat each cone with plenty of dark chocolate fudge icing.  Icing should be smooth, so cone stands up.
 
10. Attach edible witch on top. (use icing as glue) Let dry a little before serving.
 
11. You can make ahead and refrigerate. Take out of refrigerator for 30 minutes before serving. Keeps for 2-3 days.
 
*You can decorate the bottom with sprinkles if you like.

Fried Green Tomatoes

Image

 

Image

Do you have any green tomatoes left over from your garden?

Ingredients:

3 green tomatoes (sliced)

1 cup panko bread crumbs

1 cup grated cheese

3 egg whites (beaten)

olive oil

sea salt

Directions:

1. Mix bread crumbs and grated cheese in a bowl. Put egg whites in a bowl.

2. Dip tomatoes in egg whites. Next, dip in bread crumbs mixture.

3. In a large skillet, put 4 tbs. of olive oil. Cook tomatoes on both sides until tender and crisp. Add more olive oil if needed while cooking.  Dry on paper towels.

4. Sprinkle with a little sea salt. 

*You can serve with a little marinara sauce if you like.

 

 

Image

 

Ingredients:

2 cups of flour (sifted)

2 tsp. baking powder

1 tsp. salt

4 eggs

1 1/2 sticks of butter

1 1/2 cups sugar

1 tbs. vanilla

vanilla fondant

2 cups chocolate morsels

Directions:

Preheat oven to 350 degrees.

1. Grease a pound cake pan with butter. Sprinkle a little flour into pan. Shake flour around the entire pan and shake out any excess.

2. In a bowl, sift flour, baking powder and salt.

3. In a bowl, with a mixture, mix eggs, sugar and vanilla. Beat until creamy.

4. Slowly add in flour, a little at a time, to the butter mixture. Mix well until all flour is added and batter is creamy.

5. Pour batter into pound cake pan. Take a knife and even out the top.

6. Place in center of a hot oven. Bake for 60-70 minutes. Use a cake tester at 60 minutes to see if dry in the center. If cake tester is wet, return to oven for 10 more minutes. 

Note: Everyone’s oven is different, so it’s always good to check on cake occasionally.

7. Let pound cake cool. Cut cake into different size rectangles. (see photo)

8. Wrap vanilla fondant around each piece.

9. Melt chocolate morsels in microwave. Put in a Ziploc bag.

10. Put wax paper on a baking pan. Draw eyes and a mouth for each ghost. Put in a freezer. When they dry attach to fondant. (see photo)

*Be creative, when decorating. 

Image

This “flashback” is not to long ago when I was invited to meet “Sex and the City’s” Kim Cattrall. She is one of the nicest people I’ve met. 

Antipasto Pasta

Image

 

I lb. rigatoni pasta

1/4 lb. ham (chopped)

1/4 lb. salami (chopped)

1/2 cup black olives (pitted and sliced)

1/2 cup red onion (sliced)

1 cup roasted peppers (sliced and chopped)

2 tbs. olive oil

1 tbs. fresh parsley (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

3 tbs. parmigiano reggiano (optional) * Any parmesan cheese is good.

Directions:

1. Boil pasta to desired taste. Drain well.

2. Add olive oil and stir well.

3. Add all other ingredients, mix well and serve.

*This is delicious warm and also cold.

Image

 

Ingredients:

2 tbs. extra-virgin olive oil (plus 2 tbs)

3 lbs. chicken breasts (boneless and skinless) cut into 1/2 inch bite size pieces

1 large onion ( chopped )

2 cups chicken stock

2  cups apricot all fruit spread or apricot preserves

1 1/4 lb. string beans (ends trimmed)

3 cloves of garlic (chopped)

sea salt

black pepper

Directions:

1. In a pot of water, boil string beans for 8 minutes and drain well. Set to the side.

2. In a large skillet add olive oil. Heat up and add chicken.

3. Season with salt and pepper.

4.  Brown the chicken for 5 minutes and then add onions. Cook 5 minutes more. Add a drop more of olive oil if needed.

5.  Add chicken stock. When stock comes to a bubble, add preserves and stir to combine.

6. Cover pan. Reduce heat and simmer for 15 minutes.

7. In another skillet, put 2 tbs. olive. Brown garlic and add string beans. Sprinkle with a little sea salt and black pepper.

8. Put string beans on a plate and put apricot chicken on top. (See photo)

Serve hot. Serves 4 people.

Sirloin Steak With Mushrooms and Asparagus

 

 

Image

 

Ingredients:

4 ( 1/2 lb.) pieces of sirloin steak

1 lb. asparagus (ends trimmed off)

1 lb. mushrooms (sliced) *Your choice of mushrooms.

2 cloves of garlic (chopped)

olive oil

sea salt

black pepper

Directions:

1. Boil asparagus in boiling water for about 5 minutes and drain well. 

2. In a large skillet, put 2 tbs. of olive oil. Add garlic and mushroom. Cook until tender. Remove from stove and set to the side with asparagus.

3. In a large skillet, cook steak to desired taste. 2 minutes before done, add asparagus and mushrooms. Sprinkle with sea salt and black pepper. Heat through for 2 more minutes and serve. 

Serve hot.

 

Chocolate and Vanilla Chip Cookies

Image

 

Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 cups butter softened

1 1/4 cups sugar

1 cup firmly packed brown sugar

2 large eggs

2 tsp. vanilla extract

1 (12 oz.) package semi sweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 375°F.

1.Mix flour and baking soda in a medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well.  Beat in flour mixture on low speed until well mixed. Stir in chocolate and vanilla chips.

2. Drop rounded tablespoons about 2 inches apart onto ungreased baking sheets. (Or make them larger as in photo, about 2 tbs.)

3. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes. Remove to wire racks and let cool completely.

 

Marble Cake

Image

 

Ingredients:

2 1/2 cups all purpose flour

3/4 cup butter (softened)

1 1/2 cups sugar

3 eggs

1 1/2 tsp. vanilla extract

1/4 tsp. baking soda

3/4 cup milk

2 tsp. baking powder

1/2 cup chocolate syrup 

Directions:
Preheat oven to 350 degrees.

1. In a large bowl, beat together the butter, sugar, eggs and vanilla with an electric mixer, until smooth and creamy. Add a little bit of milk at a time and keep beating.

2. in another bowl, stir together the flour and baking powder. Add to the milk mixture  and beat until everything is combined.

3. Grease a large bundt pan and pour about 2/3 of the batter into the pan.

4. Add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer until blended.

5. Spoon the chocolate batter into the pan over the white batter.

6. Using a spatula or knife, gently swirl the two batters together to give a marble look.

7. Bake for 60 to 75 minutes, until a toothpick stuck into the the cake comes out clean.

8. Allow the cake to cool for about half an hour before removing  from the pan.