Food!!

Coconut Pudding

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I love a good pudding.  It’s like the perfect ending to a delicious dinner.  I have made so many varieties of pudding (vanilla, chocolate, strawberry, lemon and passion fruit), but this coconut one has now become a favorite on the list.  This is a must try recipe.  You will not be disappointed, and even the kids will want seconds.

Ingredients:

1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Raspberries, garish optional

Preparation:

Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Place in little ramekins and in the refrigerator for 90 min or overnight. Top with raspberries and chocolate.

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Food!!

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

Food!!

Fun Dips with Pretzel Crisps

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My daughter’s birthday was couple of weeks ago, and I wanted to have some fun delicious dips to serve for the kids and adults.  These dips are perfect for entertaining, and a great pairing with them would be those delicious and crunchy pretzel crisps.  I Hope you try these and enjoy.

Fundetti Dip (recipe by Pretzel crisps)

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Ingredients:

Pretzel Crisps®, for serving
1 Box Funfetti Cake Mix
2 Cup Cool Whip
2 Cup Vanilla Yogurt

In a large bowl mix the ingredients until well incorporated.  Serve with pretzel crisps.

Goat cheese and Horseradish Dip

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Pretzel Crisp, for serving
4 oz goat cheese
2 tsp horseradish
Green onions, chopped for garnish

In a small bowl mix together horseradish and goat cheese. Roll into a log and top with green onions and serve.

Food!!

Apple Tart Tatin

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Apples are one of Autumn’s staple fruits.  It’s used in so many recipes throughout the holidays.  This recipe will satisfy that sweet tooth.  Instead of making an apple pie, try making an apple tart tatin.  As soon as it comes out of the oven, slice it up, and scoop some vanilla ice cream to serve.  This will make everyone happy. 
Ingredients: 
1 pepperidge farm puff pastry sheet
4 large Granny Smith apples, peeled, cored and quartered 
1 stick unsalted butter 
1/2 lemon juice 
1/4 cup Apple cider or orange juice 
1 cup sugar 
Vanilla ice cream, for serving 
Preparation: 
Preheat oven to 400 F degrees.
Place the apple cider, sugar,  & lemon juice in a 9″ inch cast iron skillet.  Stir to combine.  On high heat bring the mixture to a boil brush down the sides of the pan occasionally with a pastry brush dipped in water.  After 5 to 6 minutes the mixture will begin to turn light brown.  Whisk the mixture a bit.  Cook for another minute or so until you reach deeper amber color.  Remove from the heat and stir in the butter, 2 pieces at a time.  The mixture will bubble up.  That’s normal just be VERY CAREFUL.  Making caramel can be dangerous.  When all of the butter has been melted, start to arrange the apples rounded side down in circles.  Make this look pretty because the bottom will become the top. 
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Take the puff pastry & place it on top of the apples.  Trim the edges and tuck it in.  Place in oven for about 20 minutes or until the dough is golden brown and crispy.  Let the tart cool for 10 minutes.  Place a serving platter upside down on top of the skillet and CAREFULLY flip and the pan over.  Let the tart fall gently out of the pan.  Slice and serve with some vanilla ice cream. 
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Food!!

Easy Turkey Chili

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  • I have been so busy lately that I haven’t had much time to post recipes. There’s been a lot going on and I’ll be sure to share those with you. But for now I wanted to bring you a quick and simple turkey chili. Weather here on the east coast feels like summer, but before you know it the cold weather will be here in full effect. I hope you enjoy this warm bowl of happiness, which is great for football tailgates and parties. 
    Ingredients:
    1/2 to 2 lbs ground turkey
    3 cloves garlic, minced
    1 small onion, diced
    8oz can tomato sauce
    2 tbsp hili powder
    1 tsp cumin 
    1 tsp ground oregano
    1 tsp salt & pepper, to taste
    1 tsp cayenne pepper, to taste
    1  15oz can kidney beans, drained and rinsed
     1 15oz can pinto beans, drained and rinsed
     Shredded Cheddar, for garnish
     Chopped green onions, for garnish 
     Sour cream, for garnish 
    Preparation:

    Place the onions in a large pot & sauté for 2 minutes or so until translucent.  Next add ground Turkey and garlic. Cook over medium heat, until browned. Pour in the tomato saucechili powder, cumin, oregano, salt and cayenne. Stir and cover, and then reduce the heat to medium low. Simmer for 35 to 45 minutes, stirring occasionally. 

    Finally add the beans and simmer for 10 minutes. Serve with shredded Cheddar, green onions and sour cream. 

Food!!

Loaded Baked Potato Salad

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I’m not sure about you but we have lots of BBQ parties to go to this summer; including some of our own.  A staple at a lot of BBQs are potato salads.  Some people have recipes that have been passed down and some are very traditional.  For this potato salad I wanted to turn it up a bit.  I have seen lots of loaded baked potato salads out there, but it seemed like something was just missing so with this recipe I added broccoli florets. It can be served warm or cold, and is so delicious it will not disappoint.  I hope everyone is having a great summer.

Ingredients:

8-10 red skin potatoes
Salt & pepper, to taste
1 cup mayonnaise
1/2 cup sour cream
1 cup sharp cheddar cheese
12 pieces cooked turkey bacon, crumbled
1/4 cup chopped chives
2 cups cooked broccoli florets, chopped
Dash of EVOO, optional

Preparation:

Place the potatoes into a large pot.  Bring to a boil over medium-high heat cook for about 20-25 minutes, until tender. Drain the potatoes, and allow to cool to room temperature. Cut into cubes and place into a large bowl.

Next add all of the remaining ingredients and toss together until well incorporated. Place in a serving dish and serve.

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

The Mom 100: Classic Potato Salad with Celery and Fresh Thyme
Feed Me Phoebe: Creamy Red Potato Salad with Capers, Radishes and Chives
Homemade Delish: Loaded Baked Potato Salad
Creative Culinary: French Potato Salad
In Jennie’s Kitchen: Italian String Bean & Potato Salad
Elephants and the Coconut Trees: Salmon and Potato Salad
The Heritage Cook: Potato, Spring Vegetable and Bacon Salad with Lemon Vinaigrette
Taste with the Eyes: Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Healthy Eats: 5 Potato Salads for a Lighter Picnic
FN Dish: The New Age of Potato Salad: 7 Ways to Do It Up Right

 

Food!!

BBQ jalapeño poppers

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I can’t believe the 4th of July weekend is already here. It’s time to celebrate our Independence with lots of delicious foods. I’m sure many of you will be hosting a BBQ or going to one. These barbecue jalapeño poppers are the perfect addition to any get together and will leave the crowd wanting more. I hope everyone has a safe weekend.

Ingredients:
12 jalapeños, cut in half and remove membranes and seeds
8oz package cream cheese
1/2 cup barbecue sauce, homemade or favorite store brand
24 slices turkey bacon or regular bacon

Preparation:
Preheat oven to 400 degrees F.

In a bowl add cream cheese and barbecue sauce and whisk until smooth. Next take jalapeños that have been sliced and seeds removed, add about 1/2 to teaspoon of the bbq cream cheese mix to the center. Now wrap a slice of bacon around the jalapeño and set on a baking sheet.

Place poppers in the oven for 25-30 minutes until bacon is nice and crispy.  (You can also grill these instead of baking.)

heck out the other great dishes from this week’s Food Network Blog #sensationalsides below:

Devour: Add Asian Flair to Grilled Ribs with These 4 Recipes
The Lemon Bowl: 20 Healthy Marinades for Grilling Season
Homemade Delish: BBQ Jalapeno Poppers
Napa Farmhouse 1885: BBQ Beef on Toast
TasteBook: Skewered Grilled Prawns with Spicy Peach Glaze
Domesticate Me: 37 Foolproof Recipes for Your Fourth of July BBQ
Creative Culinary: Apple Cider and Brown Sugar Pulled Pork Barbecue
Healthy Eats: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue
Taste with the Eyes: BBQ Shrimp and Grits with Lobster Butter
The Mom 100: Farro Arugula Salad with Orange Herb Vinaigrette
In Jennie’s Kitchen: Best BBQ Ribs + 19 Recipes for 4th of July
FN Dish: Food Network’s Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

Food!!

Avocado Bread

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Avocados have become the new craze on the Internet.  I had appearances on the Dr.Oz show and Fox 29 here in Philadelphia and they wanted me to prepare different avocado recipes for each.  Being that my dad is a baker I wanted to try what I’d been taught since a child and resorted to baking an avocado bread.   I know it sounds weird but why let all the other fruits and veggies have fun being bread?  Avocados are so versatile and I promise this recipe will not disappoint.

Avocado bread
Ingredients:
 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup unsalted butter, room temp
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/2 cup mashed avocado*
  • 1 teaspoon lemon juice
Preparation:
 Preheat the oven to 325°F and line a small loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lemon juice.
Gently fold in the flour mix, being careful not to over mix.
Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.

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Food!!

Featured on Today food club

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I wanted to share this exciting news with all of you. My asparagus crostini has been featured on the Today Show Food club website http://community.today.com/foodclub 

I would love if you guys could head over and VOTE for my recipe.  Just takes one click. Thank you again to all of you for the continued support.

NOTE FROM The TODAY Communities Team:

Congrats! Your recently published post Asparagus Crostini has been featured as one of the top posts. You’ll find it at the top of the challenge page for the next few days.

Share it with your fans and followers – you deserve to be recognized! The more views, votes and comments your posts get, the better!

Thanks for being amazing!

– The TODAY Communities Team

 

Food!!

Napa cabbage, Mango and Bacon Salad

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Even though it’s still a little cold out there it doesn’t stop us from having a delicious salad.  Salads are so versatile you can add pretty much anything you desire.  This one is super easy and refreshing with a hint of sweetness from the mangos and orange juice dressing.  I hope you enjoy.

Ingredients:
1 head Napa cabbage, finely chopped
1 mango, peeled and diced
1/2 cup bacon
1/4 cup cilantro, chopped

Dressing ingredients:
2/4 cups orange juice
1/4 cup Extra Virgin Olive Oil 
Salt and pepper, to taste
2 tablespoons apple cider vinegar

Preparation:

In a large bowl whisk together dressing ingredients until well incorporated.

Next in the same large bowl add the Napa, bacon, mangos and cilantro.  Toss everything together until dressing is well distributed.  Serve and enjoy!

Check out the other great dishes from this week’s Food Network Blog #sensationalsides below:

Devour: 6 Protein-Heavy Salads to Make Your Desk Lunch Less Sad
Homemade Delish: 
Napa Cabbage, Mango and Bacon Salad
Dishin & Dishes: 
Buddha Power Bowl
Creative Culinary: 
Iceberg Wedge Salad with Bacon, Croutons and Buttermilk Herb Dressing
Napa Farmhouse 1885: 
Green Salad With Emerald Green Vinaigrette
Red or Green: 
Southwest Salad With Ranch Salsa Dressing
Healthy Eats: 
Balance Spring Meals with These Leafy Green Side Salads
TasteBook: 
The Ultimate Green Salad
Taste with the Eyes: 
Blackened Barramundi Salad, Blackberry Vinaigrette
The Mom 100: 
Pea Shoot Salad with Shrimp, Goat Cheese and Citrus Vinaigrette
FN Dish: 
How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)