Today Food Breakfast feature

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Two of my recipes have been featured on the Today Food Club. Hope you can take a minute to check them out and vote. Click on the line below.

Thank you!!

http://community.today.com/user/homemade-delish

 

DIY slime

I did a segment today on Fox29 here in Philadelphia about DIY slime. The slime didn’t want to cooperate with me.  When I got home I did this video so you guys can see how easy it comes together.

checkout the link below.

 

 

Golden Milk

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This recipe has been requested on my social media ever since I posted a photo of my overnight oats using golden milk.  Golden milk’s main ingredient is Turmeric. That’s what gives it that beautiful golden color.  Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.  Try adding this to oats, cereal, tea, coffee and smoothies.  We are all looking to have a healthy start to the new year and this is the perfect recipe.

Ingredients:

1 TBSP Turmeric

1/4 TBSP Ginger

1/4 TBSP Cinnamon

1 TBSP Honey, more if desired

2 TBSP Hot water

2 cups Milk, Cashew, Almond, Coconut or regular Cows milk

Preparation:

Place ingredients in a bowl. Mix Turmeric, ginger, cinnamon and honey until incorporated. Next add hot water, stir. Now add Milk, stir.  Finally take Mason jar and pour milk, close and refrigerate.

Seven Fishes with Acme Markets

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The holidays are coming to a close.  This past weekend on Christmas Eve my family celebrated La Vigila, the Italian dinner of the seven fishes.  I had the pleasure of partnering up with Acme Markets to make the experience that much better. 
Acme was a one stop shop for me, providing all the fresh herbs, produce and seafood to make my seven fishes dinner delicious.  I’m always a little picky about getting seafood at supermarkets.  It’s sometimes difficult to find good, fresh selections.  I always look for color and smell of seafood first.  Seafood should smell like the sea, not fishy.  The Acme seafood counter person was very helpful in telling me when shipment came in.  The seafood that I chose was fresh with no bad fishy smells, making me a happy customer. 
Below you will find 3 out of the 7 fish recipes I created for Christmas Eve. I hope everyone has a blessed new year.
Baccala fritters
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Ingredients: 
4 large russet potato, peeled and cubed
2 lbs baccala (salted cod) 
1/2 cup scallions, finely chopped 
1/2 cup parsley, chopped 
6 large eggs 
1 teaspoon cayenne pepper
1 teaspoon salt
Vegetable oil, for frying 
2 cups all purpose flour 
2 1/2 cups Panko bread crumbs 
1 teaspoon ground black pepper
Preparation: 
Before you begin the process you must keep salted cod in water for at least 24 hours and change the water 3 times a day. This will help remove the excess salt. 
    In a large saucepan add enough water to cover the potatoes. Bring to a boil and reduce the heat and cook just until fork tender, about 10 to 12 minutes. Drain and place into a large bowl to cool. Mash the potatoes with potato masher until smooth but still slightly lumpy. In a large sauce pan add cod and boil for about 10 minutes. Drain and let cool until easy to handle. Take a fork and flake the cod. Next add the cod, green onions, parsley, 4 eggs, the salt, and cayenne and mix until smooth. Place in the mixtures in the refrigerator for about an hour. In a large, deep, heavy pot heat enough oil to fry the balls,.  Temperature should 350 degrees F.  In a small bowl place the flour.  In another bowl beat together the remaining eggs.  In a third bowl, place the Panko crumbs. Now begin to form the balls to your desire. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg, and then roll in the breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Lump Crabmeat Crostini 
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Ingredients:
1 16oz can Blu Lump crabmeat 
3 stalks of celery, diced 
1/4 teaspoon paprika 
1/4 teaspoon cayenne 
Salt & pepper, to taste 
Zest and juice of 1 lemon 
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/2 teaspoon garlic powder 
1/2 cup extra virgin olive oil 
Crostini, for serving 
Preparation:
Drain the crabmeat and place in a medium bowl. Add all of the ingredients stir and serve with crostini. 
Baby clams and saffron risotto 
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Ingredients:
1 small shallot, diced
1-2 garlic cloves, minced
Salt & pepper, to taste
2 cups arborio
2 cups white wine, (Preferably Sauvignon Blanc)
6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons evoo

2 lb baby clams, rinsed 

Pinch of saffron
Zest of 1 lemon
1/2 cup fresh parsley, chopped

2 garlic cloves, minced

Preparation:

In a heavy large saucepan over medium heat. Add the baby clams, 1 cup white wine, garlic, lemon zest, salt and pepper. Cover and cook for 3 to 5 minutes. Set aside. 

Add the butter to the pan. Add shallots. Cook until translucent about 3 minutes. Add the rice. Stir until well coated and translucent (about 2 minutes). Add the remaining wine. Cook and stir often, about 2 minutes. Add the broth and season with salt, pepper and saffron. Increase the heat and bring to a boil, stirring continuously. Reduce heat to medium low. Simmer for about 15 minutes until creamy.

Pour risotto into dish and top with baby clams. Add fresh parsley. Serve.

Disclosure: Opinions are my own. Acme Markets provided gift cards for recipe development

Christmas Kid Friendly Desserts

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Just wanted to share this fun segment I did on Fox 29 here in Philadelphia. This is perfect for entertaining guests and the little ones. Below you will find recipes for all the desserts.  

http://www.fox29.com/good-day/224873657-video

Santa Hat 

16 mini brownie bites

16 small strawberries (tops cut off)

Homemade frosting or store bought

Next, place the frosting in a zip lock bag and snip off the corner. Then place a swirl of frosting on top of the brownie.

Finally, put the strawberry on top and added a little dot of frosting on top to complete the Santa hat.

Refrigerate until ready to serve. Best served the same day.

Peppermint candy platter 

STEP 1

To make a 9-inch platter, unwrap about 65 to 70 peppermint candies. (If you want tomake a larger platter, unwrap more candies and use a bigger pan.)

STEP 2

Line the base of a 9-inch springform pan with parchment paper. Arrange the candies in the pan, placing them in a circle around the edge about ¼ inch apart from one another. Continue until you’ve filled the pan, trying to keep an even amount of space between the candies. 

STEP 3

Transfer the pan to a preheated 350°F oven, and bake for 6 to 8 minutes or until the candies are melted and flat. Cool the pan and the peppermint platter completely before unmolding.

STEP 4

Unmold the platter, then top it with cookies and candy. Pat yourself on the back.

Pretzel rod wreath 

2 packages (10 to 12 ounces each) white baking chips

1 package (10 ounces) pretzel rods, halved

1-1/2 cups green and red sprinkles

Preparation:
In a microwave, melt white baking chips; stir until smooth. Dip pretzels in chocolate, allowing excess to drip off. Add sprinkles; place on waxed paper until set. Arrange pretzels in a circle on a decorative serving plate.
Melted snowmen 
Line a cookie tray with either a silicon baking mat or wax paper
Melt chocolate according to the directions on the package
Cut the bottom portion of the peanut butter cups off and put them back together, but slightly off alignment (this gives it the “hat” look)
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Quick & Easy Cheeseboard

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I have done different cheeseboards on here but I figured I would share another one.  As I mentioned on a prior post, I partnered up with Giant Foods to come up with some easy ideas to entertain this holiday season and a cheeseboard is at the top of my list. Giant has an array of different cheeses, crackers and nuts to build the perfect platter. When building a cheese board you want to provide different cheeses and flavors to keep your company’s taste buds satisfied.

Here is what I included on this cheeseboard:

Blue cheese
Asiago
Aged cheddar
Cheddar
Nuts
Crackers
Salami
Caramel apples

A simple yet delicious selection. This is perfect for a New Year’s Eve party as well.

Stay safe and happy holidays.

Disclosure:
Thank you to Giant Foods for providing Homemade Delish with a gift card. Selections and opinions are my own.

Mitsubishi Outlander Sport

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December has been such a busy month from holiday shopping to TV segments and events.  While doing all this running around, I had the opportunity to try out the Mitsubishi Outlander Sport.  My opinion on this car before I go into the break down, is it’s a great little inexpensive vehicle with many uses.

The Mitsubishi Outlander Sport has a four-cylinder base engine, and a five-speed manual and automatic transmission is standard.  The acceleration on this is not on the strong side, and perhaps that’s my real complaint.  It’s a 24/31 mpg city/highway with the CVT. Front-wheel drive is standard and all-wheel drive is available. The Outlander Sport’s ride is smooth and comfortable.

The cabin design I thought could use some updating, but both rows of seats are supportive and somewhat roomy.   The infotainment system is generally easy to use, although the one I drove did not have navigation which made things a little harder.  The Outlander Sport has good cargo capacity for the class.

 Available features include push-button start, a panoramic sunroof, automatic climate control, a nine-speaker Rockford Fosgate audio system, satellite radio, HD Radio, a rearview camera, front and rear parking sensors, and a navigation system with a 7-inch touch screen and voice recognition.
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The 2016 Outlander Sport has 21.7 cubic feet of cargo space with the rear seats up and 49.5 with them folded. The available panoramic sunroof was pretty cool, and one of the biggest ones I have seen; although it does not open. The trunk was perfect for all the shopping or traveling that some of us have to do. 
All in all I give this a 6 out of 10.

Gingerbread Decorating on The Q show

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Last week I was on The Q show on Fox 29 Philadelphia. We had the host and the producer battle it out to see who would decorate the best gingerbread house. Thanks to Bed Bath & Beyond for providing the gingerbread houses.  Here is the clip from the episode http://www.fox29.com/the-q/223685984-video

I hope everyone has a great holiday.

~Roberta

Chocolate Lava Cake

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The craziness of the holidays is here.  Family and friends are coming and going. Entertaining is one of my favorite things to do, so I’m excited to partner up with Giant Food Stores.  They have become one of my favorite supermarkets at which to shop.  They have a great organic section and products called “Nature’s Promise”.  Below you will find an easy dessert to entertain with.  I hope you all have a blessed and beautiful holiday season.  I’ll be posting up an appetizer soon too, so stay tuned.

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Chocolate lava cake with peppermint chips. (This was one of the easiest dessert I have ever made.  This time of year it’s all about timing and not worrying about making everything from scratch.  It’s time to enjoy family and friends.)

Ingredients:

1 package of Giant brand chocolate lava cake ready to bake
Cooking spray
Giant brand Peppermint chips

Preparation:

Lightly spray 6 muffin tins. Pour the cake ready package in each muffin tin. Bake for 8-10 minutes. Remove from oven and sprinkle some peppermint chips on top. Place in a serving bowl with a scoop of vanilla ice cream if desired. Enjoy!

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Disclosure: Giant Food Stores have provided me with the products but the opinions are my own.

Pumpkin Cheesecake with Pecan glaze

Another great option for dessert this Thanksgiving.

Homemade Delish

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Holidays are in full effect. I have been testing lots of recipes. This was a huge hit on my thanksgiving table this year. I love a good New York cheesecake but wanted to try creating a pumpkin cheesecake with a pecan glaze. If you’re planning on bringing anything special to a holiday party or even if you just want to have something sweet at home, this is the perfect dessert. Enjoy!

Ingredients:

Filling:
3 (8oz) packages cream cheese
1 (15oz) can pumpkin purée
3 large eggs, room temperature
1 (14oz) can of sweetened condensed milk
2 tablespoons maple syrup
2 1/2 teaspoons pumpkin pie spice
Pinch nutmeg
Pinch salt

Pecan glaze:

1 cup heavy cream
2/3 cups pecans, chopped and some whole
1/3 cup maple syrup

Crust preparation:

2 cups Keebler graham cracker crumbs
1/2 cup unsalted butter, melted
1 tablespoons sugar

Crust preparation:

In a medium bowl toss together crumbs…

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