Thursday, May 7, 2009
The recipe we used for our fingerling potatoes was as follows:
1/2 lb of fingerling potatoes
1/2 stick of butter
Sea salt, Black pepper and Fresh Rosemary.
1. In a frying pan heat butter until sizzling.
2. Place Fingerling potatoes in frying pan and saute until potatoes start to soften.
3. Add salt to taste and crushed black pepper and cook until fingerling's have softened and formes a slight crust.
4. Add Fresh rosemary, cover again for a approx 2 mins and serve.
Friday, May 1, 2009
There are only a few things that I can name that I absolutely love and will go off of diet for and one of them is NY Cheesecake. I have a weakness for cheescake that can not be matched and recently I visited my mom and she made me an awesome NY Style Cheese Cake that was amzing. She doesn't mind sharing her recipe and I thank her for that, Because I feel every body should experience an awesome cheescake. Enjoy
1 CUP CRUSHED GRAHAM CRACKERS ( ADD ANY CRUSHED NUTS IF DESIRED)
1/2 CUP SOFTENED MARG OR BUTTER ( I PREFER BUTTER)
FILLING AND TOPPING:
5 PKGS (8 OZ EACH) CREAM CHEESE SOFETENED
1 3/4 CPS SUGAR
3 TBS ALL PURPOSE FLOUR
1 TBS GRATED ORANGE PEEL
1TBS GRATED LEMON PEEL
2 EGG YOLKS
1/4 CUP WHIPPING CREAM
CONTAINER OF COOL WHIP OR 3/4 CP WHIPPING CREAM
1 HEAT OVEN TO 400 DEGREES F. GREASE 9 INCH SPRING FORM PAN.MIX CRUST INGREDIENTS, AND PRESS EVENLY ON BOTTOM OF GREASED PAN.
BAKE 8 T0 10 MINS OR UNTIL GOLDEN BROWN. COOL.ASSEMBLE BOTTOM AND SIDE OF PAN.
2 INCREASE OVEN TEMP TO 475. IN LARGE BOWL, BEAT CREAM CHEESE, SUGAR, FLOUR, ORANGE AND LEMON PEELS WITH ELECTRIC BEATER ON MEDIUM SPEED ABOUT 1 MINUTE OR UNTIL SMOOTH. BEAT IN EGGS, 2 EGG YOLKS AND 1/4 CUP WHIPPING CREAM, BEATING ON LOW SPEED UNTIL WELL BLENDED. POUR INTO BAKED CRUST BAKE 15 MINUTES.
3 REDUCE OVEN TEMP TO 200 AND BAKE 1 HOUR LONGER. TURN OFF OVEN, LEAVE CHEESECAKE IN OVEN FOR 30 MINUTES LONGER. REMOVE FROM OVEN AND COOL IN PAN
4 WITHOUT RELEASING OR REMOVING SIDE OF PAN, RUN SPATULA CAREFULLY ALONG SIDE OF PAN TO LOOSN CHEESECAKE. REFRIGERATE UNCOVERED FOR ABOUT 3 HRS OR UNTIL CHILLED, AND CONTINUE REFRIGERATING FOR ABOUT 9 HRS.
5 IN CHILLED BOWL BEAT 3/4 CUP WHIPPING CREAM WITH ELECT BEATER ON HIGH SPEED UNTIL STIFF. SPREAD WHIPPED CREAM OVER TOP OF CAKE AND DECORATE WITH ANY DESIRED NUTS OR FRUIT (MY FAVORITE IS FRESH STRAWBERRIES)
6 ALTERNATE TO THE WHIPPING CREAM, FOR THE TOPPING YOU CAN USE ANY COOL WHIP AND TOP IT OFF WITH YOUR FAVORITE FRUIT.
Friday, April 24, 2009
Wednesday, April 22, 2009
1 packet of Goya chicken bouillon
7 cloves of finely chopped garlic
10 tbs of finely chopped fresh cilantro
1/2 tsp of dry sage powder
1 tsp of onion powder
1/2 tsp of crushed red pepper
5 tbs of squeezed lime juice
1tbs olive oil
Mix ingredients and soak 4 chicken thighs in marinade for approximately 1 and 1/2 hrs before grilling.
Saturday, April 18, 2009
Here is how we prepared our Mesculine salad:
1 pound shelled and deveined medium cooked shrimp
1/2 cup of sliced almonds
1 cup cherry tomatoes
1/4 teaspoon pepper
7 cups of Mesculine salad
Roast sliced almonds in the oven
Mix shrimp, tomatoes and pepper in a glass bowl.
Place freshly picked Mesculine salad in shrimp mix.
Garnish with Raspberry vinaigrette to taste over individual salad
Thursday, April 16, 2009
Saturday, March 28, 2009
2 ts crushed red pepper
4 garlic cloves
3 tbs olive oil
1 lb prawns
2 -4 cups of any spinach like green (we used Pakchoy and Asian Spinach)
3 tbs of chopped parsley
15 grape tomatoes
1/2 a pack of spaghetti
Saute the crushed red pepper and garlic in the olive oil in a small frying pan over low heat. When the garlic is golden and the pepper dark brown, add chopped parsley, tomatoes and prawns. Cook pasta one minute prior to package directions (ex. package says 10 mins cook time, your cook time will be 9 mins) save 1/2 cup of pasta water, drain the pasta thoroughly and pour pasta into the pan of seasoned olive oil and add greens, pour 1/2 cup of pasta water into pan. Bring the flavored olive oil to a high heat until pasta is well mixed with garlic pepper sauce. Serve immediately.
Friday, March 27, 2009
Prep Time: 20 minutes
Cook Time: 1 hour
My Wife Used for Ingredients:
1 & 1/2 cup sugar
6 Medium or Large Freshly layed eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 (ramekins-the ceramic bowl in the pic) or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. (If you warm sugar to long it will become bitter; you might want to add just a cap full of water but it is not required) Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
Recipe Copied and modified from: http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm