Ingredients:
1 store bought pound cake, cut up into 1/2 inch cubes
Blueberry Sauce: 1/3 C. white sugar; 1/2 Tbsp. corn starch; couple of dashes of cinnamon; dash of salt; 1/3 C. water; 1.5 C. fresh blueberries; dash of vanilla extract; zest of 1/2 lemon; 1 Tbsp. lemon juice - Place all ingredients in medium sauce pan over medium heat while stirring; cook until thickened; let cool
Fresh blueberries
Cream: 1 C. heavy whipping cream; 2-3 Tbsp. sugar; 2/3 C. marscarpone cheese; 1 tsp. vanilla extract - mix all together & whip with beaters until soft peaks form
Assembly:
In individual goblets, layer: cake, 1-2 Tbsp. blueberry sauce, fresh berries, cream; repeat layers; top with fresh mint sprig & a chocolate mint cookie; enjoy!
31 March 2010
Buffalo Chicken Puffs
Ingredients
12 oz low fat cream cheese, softened
2-3 tablespoons Louisiana hot sauce or other red pepper sauce (depends on how spicy you like it)
1/3 cup crumbled blue cheese
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8oz each) Pillsbury Place N' Bake refrigerated crescent rounds (16 rounds)
1/3 cup Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs
In medium bowl, mix cream cheese and hot sauce. Stir in blue cheese, celery and chicken till well blended. Shape mixture by tablespoonfuls into 32 (1-1/2 inch)balls; place on a lined cookie sheet with waxed paper. Refrigerate for 20 minutes.
Remove crescent rounds from package (make sure they are cold), but do not separate rounds. Cut each roll into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter (rolling out the dough might be easier). Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover
completely.
Dip ball in melted butter, then roll in bread crumbs. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 18-22 minutes or until golden brown. Serve warm.
12 oz low fat cream cheese, softened
2-3 tablespoons Louisiana hot sauce or other red pepper sauce (depends on how spicy you like it)
1/3 cup crumbled blue cheese
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8oz each) Pillsbury Place N' Bake refrigerated crescent rounds (16 rounds)
1/3 cup Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs
In medium bowl, mix cream cheese and hot sauce. Stir in blue cheese, celery and chicken till well blended. Shape mixture by tablespoonfuls into 32 (1-1/2 inch)balls; place on a lined cookie sheet with waxed paper. Refrigerate for 20 minutes.
Remove crescent rounds from package (make sure they are cold), but do not separate rounds. Cut each roll into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter (rolling out the dough might be easier). Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover
completely.
Dip ball in melted butter, then roll in bread crumbs. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 18-22 minutes or until golden brown. Serve warm.
Osso Bucco
Ingredients:
8 Veal Shanks
Onions
Carrots
Celery
Garlic
Rosemary
Basil
Flour
Salt and Pepper
Chicken Stock
White Wine
Butter and Olive Oil
Prep time: 30min
Cook/Rest time: 4hours
Bring veal shanks to room temperature. Blot dry. Season with salt and pepper, generously. Lightly dust in flour...shaking off excess.
In a dutch over heat 2 Tablespoons of butter and 2 Tablespoons of olive oil. Brown veal shanks (about 5min on each side) Remove and set aside.
Mix 2cups of minced onions, a cup of chopped carrots, a cup of chopped celery and 3 cloves of garlic. Saute until onions are translucent. Deglaze your pot with white wine. Salt and pepper vegetables.
Lay the veal shanks on top of the bed of vegetables. Fill pot with 1/2 white wine and 1/2 chicken stock until it just covers meat.
Add fresh rosemary sprig and a couple of leaves of basil.
Put into a 300 degree oven for 3-31/2 hours. Let meat set for 25min.
You can serve over pasta, polenta or by itself over a bed of vegetables!
Buon Appetito!
8 Veal Shanks
Onions
Carrots
Celery
Garlic
Rosemary
Basil
Flour
Salt and Pepper
Chicken Stock
White Wine
Butter and Olive Oil
Prep time: 30min
Cook/Rest time: 4hours
Bring veal shanks to room temperature. Blot dry. Season with salt and pepper, generously. Lightly dust in flour...shaking off excess.
In a dutch over heat 2 Tablespoons of butter and 2 Tablespoons of olive oil. Brown veal shanks (about 5min on each side) Remove and set aside.
Mix 2cups of minced onions, a cup of chopped carrots, a cup of chopped celery and 3 cloves of garlic. Saute until onions are translucent. Deglaze your pot with white wine. Salt and pepper vegetables.
Lay the veal shanks on top of the bed of vegetables. Fill pot with 1/2 white wine and 1/2 chicken stock until it just covers meat.
Add fresh rosemary sprig and a couple of leaves of basil.
Put into a 300 degree oven for 3-31/2 hours. Let meat set for 25min.
You can serve over pasta, polenta or by itself over a bed of vegetables!
Buon Appetito!
Warm Goat Cheese and Carmelized Onion Spinach Salad
Ingredients:
Spinach
White Mushrooms
Purple Onions
Goat Cheese
Italian Bread Crumbs
Egg Whites
Olive Oil
Red Wine
Caramelize the onions first...sauteed in olive oil and season with pepper until almost translucent, then add a splash or two of your favorite red wine. Set aside to cool.
Stick log of goat cheese in freezer for about a half hour(this allows it to firm up and it is easier to cut into disks)
Slice goat cheese into 3/4inch thick disks
Coat in egg whites and then in bread crumbs
Put in the fridge until ready to cook(I did this 3 hours before cooking)
Heat olive oil in sauce pan and pan fry the goat cheese until golden brown on both sides
Assemble salad and serve with a balsamic vinaigrette!
Spinach
White Mushrooms
Purple Onions
Goat Cheese
Italian Bread Crumbs
Egg Whites
Olive Oil
Red Wine
Caramelize the onions first...sauteed in olive oil and season with pepper until almost translucent, then add a splash or two of your favorite red wine. Set aside to cool.
Stick log of goat cheese in freezer for about a half hour(this allows it to firm up and it is easier to cut into disks)
Slice goat cheese into 3/4inch thick disks
Coat in egg whites and then in bread crumbs
Put in the fridge until ready to cook(I did this 3 hours before cooking)
Heat olive oil in sauce pan and pan fry the goat cheese until golden brown on both sides
Assemble salad and serve with a balsamic vinaigrette!
11 March 2010
Bok Choy Salad
3 packages Chicken Ramen Noodles
4 tbsp sesame seeds
1 bunch green onions (chopped)
1 bunch boy choy (chopped)
Dressing
3 chicken seasoning packs (from noodles)
3 tbsp lemon juice
3 tbsp soy sauce
1 tbsp red wine vinegar
2/3 cup oil
1/3 cup sesame seed oil
1/2 tsp salt
1/2 tsp sugar
(mix together)
Toast broken noodles and sesame seeds till light brown at 325.
4 tbsp sesame seeds
1 bunch green onions (chopped)
1 bunch boy choy (chopped)
Dressing
3 chicken seasoning packs (from noodles)
3 tbsp lemon juice
3 tbsp soy sauce
1 tbsp red wine vinegar
2/3 cup oil
1/3 cup sesame seed oil
1/2 tsp salt
1/2 tsp sugar
(mix together)
Toast broken noodles and sesame seeds till light brown at 325.
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