Bibi's Culinary Journey

Lemon Cheesecake with Lemon Curd

2012-04-19T05:00:00.003-07:00

How do you know you've found your best friend?

"A good friend would bail you out of jail, but your best friend would be the one sitting next to you saying.... DAMN THAT WAS FUN".

....well, that is exactly how I feel about my best friend....bestie....BFF....the female equivalent of my soul mate...

I met Krista 7 years ago and ever since then we've been like Two Peas In a Pot...

...we've seen each other at our BEST.....and our WORST....

...her children are my children....my children are her children....even our husbands are close friends....

Honestly I don't know how would I get through last few years without her & her family by my side....over the years we became....ONE BIG ~~DYSFUNCTIONAL~~ FAMILY and we wouldn't have it any other way...

...so when my culinary challenged BEST FRIEND feels like cheesecake.....who do you think she calls?

...that's right....me...the BAKING DIVA.....the CHEESECAKE maker extraordinaire....~~her words, not mine~~

...the funny part?....I don't even like cheesecakes....and before I met Krista I never made one single CHEESECAKE....

Now, that's what I call FRIENDSHIP....

Every year for her birthday I try to surprise my BFF with different cheesecake...this year it was LEMON CHEESECAKE with LEMON CURD

....I even made my own Candied LEMON Slices....it was so easy & it looked so elegant.....,but you be the judge.

Lemon Cheesecake with Lemon Curd

PRINTABLE VERSION:

Ingredients:

1 cup Graham Crumbs
3 Tbsp Sugar
4 Tbsp Butter (melted)
3 - 8oz Cream Cheese (softened)
1 cup Sugar
3 Eggs
1 tsp Lemon Rind
3 Tbsp Lemon Juice (freshly squeezed)
1/2 cup Lemon Curd (bought or homemade)

STEP 1: Preheat oven to 350F.

STEP 2: In a bowl mix together graham crumbs, sugar and melted butter.Press evenly onto bottom of 9" springform cake pan.

STEP 3: Bake for 10 minutes.

STEP 4: In a mixer beat together cream cheese and sugar until creamy and smooth. Slowly beat in one egg at the time until well combined.

STEP 5: Mix in lemon rind and lemon juice.Pour over baked crust.

STEP 6: Cover bottom and up to 1" around the sides of springform to avoid leaking. Place the cheesecake on the middle rack. Put shallow pan filled with water on lower rack (prevent cracking). Bake for 50-60 minutes or until sides are firm and middle jiggles a little.

STEP 7: Turn the oven off. Crack open the oven door and allow cheesecake to settle for about 10 minutes before removing it onto cooling rack.

STEP 8: Cool completely then spread lemon curd on top of the cheesecake & garnish with candied lemon slices, fresh mint and whipped cream.

Lemon Cheesecake with Lemon Curd

I made my LEMON CURD using a recipe from my friend Candi @ Candiland Dessert Company.

------------------------------------------- NUTRITIONAL VALUE:

10 Servings - Amount Per Serving (without Lemon Curd)

Calories 449.3, Total Fat 33.1g, Saturated Fat 19.9g, Polyunsaturated Fat 1.7g, Monounsaturated Fat 9.7g, Cholesterol 150.4mg, Sodium 294.5mg, Potassium 131.1mg, Total Carbohydrate 31.9g, Dietary Fiber 0.3g, Sugars 25.7g, Protein 8.2g

-------------------------------------------This recipe is linked to:
SWEET TREATS THURSDAY, COOKING THURSDAY, BIZZY BAKES, SWEET TOOTH FRIDAY, FOODIE FRIDAY,

Leek & Potato Spring Soup

2012-04-17T19:21:00.004-07:00

Whoa.....would you look at the date?

It's been over a month since I posted my last recipe.....time sure flies, doesn't it?

.....right now we are living day to day......trying to keep positive....no big plans.....not a lot traveling.....

Little Peanut is still recovering from the accident over two months ago.....lot of physio....trauma counseling...getting used to our new life in a slower lane....catching up with school work...

Since we are spending lot of time at home there is always something happening in our KITCHEN.

Little Peanut is becoming my #1 sous-chef and you know me.....I AM LOVING IT.....

.....also......I like to look for a silver lining in everything that happens in life and as traumatic as the accident was for our entire family one things came out of it.....it made as all more GRATEFUL & closer to each other.....

....to break the boredom that comes from no being able to do anything and go anywhere I decided to start little projects around the house we can do together....

Last weekend we started with project "GARDEN SHED" ......since hubby is away the one male I had to rely on was Hormone Boy....yes, I was skeptical.....scared.....concerned.....hiding power tools.....putting together first aid kit....

Luckily, my little sister offered help.....so now there was 3 of us that never done anything like this EVER.....3 of us that didn't have a clue what we were doing....

This was our plan:

....STEP 1.....purchase garden shed kit from local hardware store.....bring it home....

....STEP 2....hope for the best.....

I am not going to lie.....it wasn't pretty....certain words were flying around....and 5 hours later.....VICTORY....SUCCESS....NEW SHED was build.

My sister & Hormone Boy hard at work

Peanut Gallery Cheering Us On

SWEET VICTORY.....5 hours later

Since I knew everyone will be starving after the project was done I managed to sneak away in the middle (they never noticed) and make delicious pot of LEEK & POTATO SPRING SOUP....

Leek & Potato Spring Soup

PRINTABLE RECIPE:

Ingredients:

4 cups Leeks (thinly sliced)
2 Tbsp Butter
3 Tbsp Flour
7 Medium Potatoes (peeled & cubed)
3 Cloves Garlic (crushed)
2L Vegetable Broth (or water)
2 cups 2% Milk
Salt
Pepper

STEP 1: In a pot on medium high melt butter. Add flour and make thick rue.Turn heat to medium

STEP 2: Add vegetable stock or water. Stir and bring to boil.

STEP 3: Add potatoes & leek. Salt and pepper to taste. Cook for 15 to 20 minutes or until potatoes and leek are soft (not mushy).

STEP 4: Add milk and cook 10 more minutes.

......30 minutes later and you have a delicious pot of LEEK & POTATO SOUP.....

You can serve this yummy Leek & Potato Soup with croutons and fresh strings of leek on top.

P.S. By now you probably noticed the new name.....Bibi's Culinary Journey.....I decided to shake things up and take this "recipe only" blog to the next level....so keep coming back to see what's happening and where is my culinary journey takes me....

Leek & Potato Spring Soup

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NUTRITIONAL VALUE (Amount per serving):

10 Servings (with Vegetable Broth)

Calories 206.0, Total Fat 3.5 g , Saturated Fat 2.1 g , Cholesterol 10.0 mg, Sodium 804.6 mg , Potassium 779.4 mg , Total Carbohydrate 38.4 g , Dietary Fiber 4.0 g , Sugars 6.5 g , Protein 5.6 g

10 Servings (with Water)

Calories 194.0, Total Fat 3.5 g , Saturated Fat 2.1 g , Cholesterol 10.0 mg, Sodium 517.7 mg , Potassium 779.4 mg , Total Carbohydrate 36 g , Dietary Fiber 4.0 g , Sugars 4.9 g , Protein 5.6 g

----------------------------------------------- This recipe is linked to:
FULL PLATE THURSDAY, ULTIMATE RECIPE SWAP,

Banana Blueberry Oatmeal Loaf

2012-03-15T05:00:00.069-07:00

Banana Blueberry Oatmeal Loaf

The other day I noticed bunch of sad looking bananas in the basket.....you know the ones that are still perfectly good to eat yet your children won't touch them....

....over the years I tried to tell my children to eat them....I even threaten that no new bananas will be purchased till.....

....not a chance....once BANANA gets those little black spots in my house.....it's over....finish....the END....

.....unless I turn them into something new.....yummy....delicious, but there is a catch as well.

Yes, my children are foodie brats and good old Banana Bread or plain Banana muffins just won't do ~~only sometimes~~.

So what's mama to do? She keeps trying to figure out new ~~preferably healthy~~ ways to use those aging bananas.....

....one way....BANANA BLUEBERRY OATMEAL LOAF

PRINTABLE VERSION:

Ingredients:

1 1/2 cup Flour
1 1/2 cup Whole Wheat Flour
1 1/2 cup Sugar
1/2 tsp Salt
4 tsp Baking Powder
1 1/2 cup Quick Oats
2/3 cup Apple Sauce
4 Eggs (lightly beaten)
2 Bananas (mashed)
1/4 cup Lemon Juice
1 Tbsp Lemon Rind (grated)
1 1/2 cup Blueberries (fresh or frozen)

STEP 1: Preheat oven to 350F. Grease 2 - 9"x 5" loaf pans.

STEP 2: In a large bowl sift together flour, salt and baking powder. Whisk in sugar.

STEP 3: Add quick oats, apple sauce, lightly beaten eggs, mashed bananas, lemon juice and lemon rind. Mix it gently only until well combined.

STEP 4: In a small bowl lightly coat blueberries with flour and gently fold them into batter.

STEP 5: Pour evenly into greased loaf pans and bake for 1 hour.

STEP 6: Cool it in pans before turning it onto cooling rack.

I don't know what it is about this loaf, but it actually tastes better the second day.....especially with some nice honey butter.

Banana Blueberry Oatmeal Loaf

Four Cheese Quiche

2012-03-14T05:00:00.004-07:00

Four Cheese Quiche

It's been 5 weeks since the accident and to be honest both of my children are not dealing with it that well...we still have a long road to recovery ahead of us and as a mom it really frustrates and hurts me to see my babies suffering due to some else negligence.....

.....especially knowing that there is not much I can do, but be there for them....love them....hug them.....and of course....cook and bake for them.

My blogging has been pushed aside by more important things, but I have been in my kitchen making favorite and comfort dishes for my boys every time I can.....

Four Cheese Quiche

....and taking pictures.....writing down recipes.....just in case an inspiration strikes me and I find some quiet time to actually share them with you....

....quiet time like this morning.....perfect time to share my FOUR CHEESE QUICHE.....a big family favorite.

PRINTABLE VERSION:

Ingredients:

2 Tenderflake Pie Crust
4 Eggs
2 Egg Yolks
1 cup Milk
1/2 cup Edam Cheese (shredded)
1/2 cup Jarlsberg Cheese (shredded)
1/4 cup Fresh Grated Parmesan
1 Ball of Mozzarella di Bufala (sliced)
Salt
Pepper
Fresh Chives or Parsley

STEP 1: Bake pie crusts as directed on the package.

STEP 2: Lightly beat eggs and egg yolks with milk. Add Edam cheese, Jarslberg cheese and Parmesan cheese. Mix gently together. Salt and pepper to taste.

STEP 3: Divide quiche filling evenly into pie crusts. Top with slices of Buffalo Mozzarella. Place on a cookie sheet and bake at 350F for 25 or 30 minutes until the filling is set.

STEP 4: Remove from the oven and allow to rest for 10 minutes. Sprinkle with fresh chopped chives or parsley and serve.

Perfect creamy and cheesy FOUR CHEESE QUICHE that will make any brunch or lunch a huge success.

Four Cheese Quiche

Belgium Chocolate Cones Filled With Raspberry Mousse

2012-03-01T10:52:00.007-08:00

Belgium Chocolate Cones Filled With Raspberry Mousse

Chocolate and Raspberry.....one of my favorite combinations.

How about homemade CHOCOLATE cones filled with light & fluffy Raspberry Mousse?

I bet I have your interest now, don't I?

I made these divine....delicious....gorgeous....sinful CHOCOLATE CONES filled with RASPBERRY MOUSSE for my son Sam after he return home from the hospital....

It is little work intensive, but the smile on his face made it all worth it.

PRINTABLE RECIPE:

Ingredients for Chocolate Cones:

12 - 3" Circles of Parchment Paper
4 oz Belgium Chocolate

STEP 1: Shape parchment paper circles into cones and secure them with little piece of tape.

STEP 2: Melt chocolate in microwave or in double boiler until completely melted.

STEP 3: Using pastry brush , brush the inside of each paper cone with chocolate. Let it dry little bit and paint a second layer of chocolate. Let it cool in the fridge for 3-4 hours until well set. If you take it out too early the chocolate cones will be breaking and melting.

STEP 4: After the chocolate cones are well set gently peel away the parchment paper and keep the cones in cool place until ready to fill.You can also make the filling while the chocolate cones are setting.

Ingredients for Raspberry Mousse:

2 cups Frozen Raspberries
1/2 cup Sugar
1 Tbsp Clear Gelatin
2 Tbsp Water
1 Tbsp Lemon Juice
3 cups Heavy Whipping Cream

STEP 1: In a saucepan over medium heat cook raspberries, lemon juice and sugar until it turns into liquid.

STEP 2: Pour water into small bowl and sprinkle gelatin over the top. Let it sit for 5 minutes.

STEP 3: Meanwhile strain the raspberry mixture into another saucepan.Make sure you use spoon to push as much raspberry puree through the strainer as you can.

STEP 4: Once you have a smooth raspberry puree put gelatin into the saucepan (it will be thick by now) and on medium low heat keep stirring while gelatin is completely dissolved. Remove from heat.

STEP 5: In a large bowl whip heavy whipping cream until firm.

STEP 6: Make sure that raspberry mixture is cool to touch and it's getting firmer. (you don't want to melt the whipped cream). Remove it into a bowl. Gently fold in about 1/2 cup of whipped cream. Then gradually fold in the rest. Put it into the fridge to chill.

STEP 7: When the raspberry mousse is mousse consistency using pastry bag pipe it into chocolate cones.

Belgium Chocolate Cones Filled With Raspberry Mousse

I also made little CHOCOLATE CUPS by brushing melted chocolate into mini muffin paper cups.Don't forget the second layer of chocolate as well.

*******************

This recipe is linked to these recipe blog hops:

SWEET TOOTH FRIDAY, BIZZY BAKES, FRIDAY FOOD FIGHT, FOOD ON FRIDAYS, GCC RECIPE SWAP, MRS FOX'S SWEET PARTY, WOW ME WEDNESDAY,CAST PARTY WEDNESDAY

Belgium Chocolate Cones Filled With Raspberry Mousse

Pork & Potato Baked In Foil

2012-02-28T05:00:00.004-08:00

Pork & Potato Baked In Foil

Are you tired of same old fried or grilled pork chops? Looking for a new way to serve and enjoy ordinary pork chop?

Then I have the recipe for you right here.....delicious....juicy.....bursting with flavor.....and fun to eat...Pork & Potato Baked in Foil.

The best part about this recipe is that you can make it in the oven or on your outdoor grill....also you can add your own spices and touches to it.

PRINTABLE VERSION:

Ingredients:

4 Boneless Pork Chops
1 Tbsp Oil
2 Onions (sliced)
8 Bacon Slices (cut in halves)
4 Potatoes (very thinly sliced)
German Mustard
Caraway Seed
1 cup Edam Cheese (grated)
Salt
Pepper
Butter

STEP 1: In a skillet on high heat heat oil. Salt and pepper pork chops and quickly brown them on each side.Remove from skillet and set aside.

STEP 2: Turn the heat to medium and caramelize the onion slices.

STEP 3: Cut 4 large squares of aluminum foil. Preheat oven to 350F.

STEP 4: Assemble foil packages: in the middle of each square place 2 bacon strip halves side by side. Top with browned pork chop. Spread little bit of mustard on each pork chop.Top with 2 bacon strip halves. Place 1/4 of caramelized onions on top of the bacon strips. Top with sliced potato. Sprinkle with caraway seed. Salt and pepper. Top with few little pieces of butter.

STEP 5: Carefully close the foil. Make sure there are no holes so the juices don't come out.

STEP 6: Place Pork & Potato foil packages onto cookie sheet and bake for 45 minutes.

STEP 7: Open the top of foil packages and sprinkle with Edam cheese. Heat it under high broil for 5 minutes or until cheese is melted and golden brown.

You can serve Pork & Potato in foil. I discarded the foil and served the pork and potatoes on top of Braised Red Cabbage.

Pork & Potato Baked In Foil

**********************

This recipe is linked to these mouthwatering recipe exchanges:

TUESDAY AT THE TABLE, TASTY TUESDAYS, MADE FROM SCRATCH TUESDAY, TUESDAY'S TASTY TIDBITS, THE HEARTH & SOUL,

Movie Theatre Popcorn Bucket Cake

2012-02-26T05:00:00.005-08:00

Movie Theatre Popcorn Bucket Cake

What better way to enjoy Oscar night then with awesome looking and delicious Movie Theme Cake?

Cake that looks like a Movie Theatre Popcorn Bucket....a cake that's sure to impress everyone around....

I made this Popcorn Bucket Cake for my son's school Movie Night fundraiser and figured what better time to share it with you then the day of the Oscars.

To make Movie Theatre Popcorn Bucket cake you can bake your favorite cake..... I made Triple Layer Chocolate Cake with White Chocolate & Cream Cheese Frosting.....make sure you bake your cake night before.

PRINTABLE VERSION:

Ingredients for Chocolate Cake:

2 1/2 cups Flour
1 1/2 cup Sugar
1 cup Cocoa Powder
2 tsp Baking Soda
1/2 tsp Salt
2 cups Buttermilk
2/3 cup Unsweetened Apple Sauce (or oil)
2 Eggs
1 Egg White
2 tsp Vanilla Extract

STEP 1: Preheat oven to 350F.Grease and flour 3 - 8" cake pans.

STEP 2: In a bowl whisk together flour, sugar, cocoa, baking soda and salt.

STEP 3: In another bowl whisk together buttermilk, applesauce, eggs, egg white and vanilla.

STEP 4: Combine flour mixture with buttermilk mixture.Divide the cake batter into 3 cake pans.

STEP 5: Bake for 40 minutes or until cake tester or toothpick comes out clean.

STEP 6: Cool in cake pans for 5 minutes and then move them onto cooling rack and allow then completely cool down.

STEP 7: When cakes are cool wrap them individually in plastic wrap and let sit in the fridge overnight.

Ingredients for White Chocolate & Cream Cheese Frosting:

1 1/2lb. Icing Sugar
12 oz Cream Cheese (softened)
1/2 cup Unsalted Butter (softened)
3 Tbsp Milk
1/4 cup Light Corn Syrup
6 oz White Chocolate (melted)
1 Tbsp Clear Vanilla Extract

STEP 1: In a large bowl or stand up mixer beat together cream cheese, butter and icing sugar until fluffy. Add vanilla extract.

STEP 2: In a microwave safe bowl melt white chocolate (about 40 seconds) until smooth and completely melted. Set aside and allow it cool a bit.

STEP 3: When chocolate is cool to the touch beat it into cream cheese mixture. Slowly add milk and corn syrup. Beat until you have nice and fluffy frosting.Cool frosting little before filling the cake.

Movie Theatre Popcorn Bucket Cake

Now it's time to assemble the cake......

STEP 1: Unwrap individual cakes. Cut the top of two of them to make them nice and flat. Leave the third cake with little muffin top.

STEP 2: Use 2/3 of the white chocolate frosting to attach the three cakes together....make sure the muffin top is the top layer.

STEP 3: Lightly frost the sides of the cake. Put away the remaining frosting.Place cake in a freezer for at least two hours.

Ingredients for Decorating Popcorn Bucket Cake:

White Marshmallow Fondant
1 box Crunch 'n Munch with Peanuts
Red Food Coloring
Black Food Writer Pen

STEP 1: Roll out white fondant to 1/4" thickness. Cut out strip to go around the cake.Make sure you get your cake measurements correctly.

STEP 2: Place the fondant strip around the cake and smooth it out.

STEP 3: Spread white chocolate frosting on top of the cake creating little bump. Keep some of the frosting for making ribbons around the cake.

STEP 4: Color remaining fondant with red food color.(I didn't add enough cause I was in a hurry and I ended up with pink fondant so I had to use additional red coloring to paint the stripes).

STEP 5: Cut out red stripes and red oval and attach them to the white fondant by brushing gently the bottom side with water.

STEP 6: Use black food writer pen to write Popcorn in the middle of the oval.

STEP 7: Cover the top of the cake with Crunch 'n Munch.

STEP 8: Using piping bag make white ribbon or trim around the bottom and top of the cake.

There you have it.....nothing to it and it looks impressive.....

*************************

This recipe is linked to these mouthwatering recipe exchanges and foodie blog hops:

MELT IN YOUR MOUTH MONDAY, SOMETHING I WHIPPED UP,CAST PARTY WEDNESDAY, MRS. FOX'S SWEET PARTY,

Movie Theatre Popcorn Bucket Cake

Wild Mushroom & Sausage Scalloped Potatoes

2012-02-23T05:00:00.004-08:00

Wild Mushroom & Sausage Scalloped Potatoes

This is not your typical Scalloped Potatoes dish....as you know usually scalloped potatoes are served as a side dish.....not int his case.

Growing up in Slovakia scalloped potatoes where a comfort food served as main dish and it always had some meat product in it.

There are so many versions of Slovak Scalloped Potatoes or Potato & Sausage Casseroles (whatever you want to call it).....it really depends on the taste of your family and of course food budget.

Over the years I tried many variation of this dish and it is always a hit.One of my favorite variations is WILD MUSHROOMS & SAUSAGE SCALLOPED POTATOES.

PRINTABLE VERSION:

Ingredients:

4-5 Large Potatoes
1 Onion (thin sliced)
1 Tbsp Olive Oil
1 Tbsp Caraway Seed
1/4 cup Fresh Parsley (finely chopped)
1 cup Dried Wild Mushrooms
2 cups Farmer's Sausage (cubed)
Paprika
1 cup Low Fat Sour Cream
1 Egg
1/4 cup Butter
Salt
Pepper

STEP 1: Peel potatoes and slice them into 1/4" rounds. Cook in salted water till they are almost done (al dente). Drain and set aside.Preheat the oven to 350F.

STEP 2: Put dried mushrooms into small bowl and cover them with water. Set aside.

STEP 3: In a skillet heat oil on medium. Add sliced onions and slowly caramelize them. When the onions start getting golden brown add cubed sausage and drained wild mushrooms.Add salt, pepper and paprika to taste. Saute for 2-3 minutes.

STEP 4: Grease with butter 13" x 9" deep casserole or baking dish. Spread half of potatoes evenly on the bottom. Season with salt, pepper and caraway seed.

STEP 5: Evenly spread onion, mushroom and sausage mixture on top f potatoes. Sprinkle with half of Parsley.

STEP 6: Cover with layer of remaining potatoes. Season with salt, pepper and caraway seed. Melt butter and pour it over potatoes.

STEP 7: Bake for 25 minutes.

STEP 8: Meanwhile in a bowl mix together sour cream and egg.

STEP 9: After baking for 25 minutes pour sour cream mixture over the potatoes and sprinkle with remaining parsley. Bake for another 10-15 minutes.

STEP 10: Broil on high for 3-5 minutes until top is golden brown and little crunchy. Let it rest for 5 minutes before serving.

Serve Wild Mushrooms & Sausage Scalloped Potatoes with side salad or pickles.

**********************
This recipe is linked to these recipe exchanges:

FULL PLATE THURSDAY, IT'S A KEEPER THURSDAY, ULTIMATE RECIPE SWAP THURSDAY, COOKING THURSDAY

Wild Mushroom & Sausage Scalloped Potatoes

Tiramisu To Go

2012-02-21T15:15:00.006-08:00

Tiramisu To Go

.....Talk about stressful....last few weeks sure wasn't a walk in the park for me...., but as they say: "What Won't Kill You Will Make You Stronger"

I was not able to blog....I couldn't concentrate on my writing....however....I did spent lot of time in my kitchen trying to think about something other then the accident.....trying to get "What Ifs..." out of my head.

For those who don't know.....exactly two weeks ago my 9 year old boy was hit by an SUV going 80km/hr being driven by a driver who failed to stop for a school bus in full stop with flashing lights and stop sign pulled out.....my 14 year old son witnessed this horrible accident.

Miraculously my son survived this ordeal without broken bones and major surgery....few months of physical healing and long...long time of emotional and psychological healing for both of my children.

Anyway, I decided today was the day to start blogging again....to start moving on and getting on somewhat normal schedule.....

Last week was Valentine's Day and I wanted to make something special for all the teachers and staff of my son's school to show our appreciation for all the love and support they showed my son and our family last few weeks....

I decided to make something decadent....something special...TIRAMISU TO GO....

To make Tiramisu To Go use my recipe for Raspberry Tiramisu....without the raspberries. The original recipe should give you 6 to 8 - 250ml jars of Tiramisu.

For desserts in a jar I always use wide mouth canning jars. Make sure you wash and dry them before using.

Tiramisu To Go

For 12 - 250ml servings of TIRAMISU TO GO you will need:

36 Lady Fingers
8 Tbsp Instant Coffee
2 cups Hot Water
1/3 cup Tia Maria or Kahlua
500g Mascarpone Cheese
1 1/2 cup Heavy Whipping Cream
1/2 cup Powdered Sugar
Cocoa

Tiramisu To Go is perfect present for anybody.....or little surprise in a picnic basket....

Decorate your jars to the occasion and don't forget to include a plastic spoon.

*******************

This recipe is linked to these delicious recipe exchanges and foodie blog hops:

MRS. FOX'S SWEET PARTY, CAST PARTY WEDNESDAY,SWEET TREATS THURSDAY,TASTY THURSDAY,

Tiramisu To Go

Chocolate Hazelnut Torte

2012-02-01T05:00:00.001-08:00

Chocolate Hazelnut Torte

February.....Valentine's Day....Romance....Love.....Roses.....and

...CHOCOLATE.....lots of delicious....smooth....sweet.....chocolate.

Yes, my friends....I have been officially bitten by the Chocolate Love Bug.....and I think visiting many of your blogs last few days has something to do with it.....

Almost every food blog I enjoy is embracing Valentine's Day and sharing delicious....sweet....adorable....inventive....unique Valetine's Day treats and desserts.

I don't want to be left int he dust so for next two weeks I will try to post as many sinful and sweet recipes as I can or as much as my family and friends can eat....

Let start with everyone favorite chocolate.....raspberry.....hazelnuts and toffee rolled into....CHOCOLATE HAZELNUT TORTE.......

PRINTABLE VERSION:

Ingredients:

1 cup Semi-sweet Chocolate Chips
1/2 cup Butter Unsalted
1/2 cup Flour
1/2 cup Sugar
4 Eggs
3/4 cup Hazelnuts (chopped & toasted)
3 Tbsp Raspberry Jam
1/2 cup White Chocolate Chips
1/4 cup Toffee Bits

STEP 1: Preheat oven to 325F. Grease 2 - 9" round cake pans and line them with waxed paper.

STEP 2: In a double boiler melt chocolate chips and butter while stirring constantly. Let it cool for 5 minutes.

STEP 3: Gradually stir in flour and egg yolks until smooth and well blended.

STEP 4: In a separate bowl beat egg whites until foamy and beat in sugar 1 tablespoons at a time until egg whites form peaks.

STEP 5: Gently fold chocolate mixture into egg whites. Fold in 1/2 cup of toasted hazelnuts.

STEP 6: Spread equally into both cake pans and bake for 25 minutes or until cake tester or toothpick comes out dry. Cool for few minutes before moving onto cooling rack.

STEP 7: Remove cakes from pans onto cooling rack, remove waxed paper and allow to completely cool before filling the cake.

STEP 8: While cakes are cooling prepare Chocolate filling.

STEP 9: Once you are ready to fill the chocolate cake spread 1/2 of raspberry jam onto one cake and then evenly spread 3/4 of chocolate filling.

STEP 10: Before you cover bottom cake with the top cake spread remaining raspberry jam on the inside of second cake. Stick them together.

STEP 11: Ice the chocolate cake with remaining chocolate filling.

STEP 12: Melt white chocolate chips quickly in the microwave. Once melted drizzle over chocolate torte and garnish with remaining hazelnuts and toffee bits.

CHOCOLATE FILLING:

Ingredients:

12oz Baking Chocolate (chopped)
1/4 cup Butter Unsalted
1/2 cup Heavy Cream

STEP 1: In double boiler melt chocolate with butter stirring frequently until smooth. Remove from heat.

STEP 2: Stir in heavy cream and cool it down in the fridge for 45 minutes. Keep stirring frequently until you get spreadable consistency velvet like chocolate filling.

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This recipe is linked to these delicious recipe exchanges and blog hops:

MRS FOX'S SWEET PARTY, CAST PARTY WEDNESDAY, TASTY THURSDAYS, SWEET TREATS THURSDAY,

Chocolate Hazelnut Torte

Turkey Bacon & Tomato Stew

2012-01-31T05:00:00.001-08:00

Turkey Bacon & Tomato Stew

Honestly, I have no idea how to call this dish....I've been racking my brain for days and all I can come up with is....TURKEY BACON & TOMATO STEW.....

It is another one of my original recipes born from weekly fridge clean up.....and judging from the clean plates in my sink that night..... it is another winner.

In my efforts to try to make some healthy changes in our house I bought package of turkey BACON....that didn't sit well with my teenager who actually owns a wallet that looks like a package of bacon....

In his defense I only make bacon 2-3 times per months so trying to pull this kind of stunt on him was as he put it: "uncalled for..."

Since I had most of the turkey bacon left and I wanted my kids to eat it without complaining I had to be sneaky.

......that's how TURKEY BACON & TOMATO STEW was born.

PRINTABLE VERSION:

Ingredients:

1/2 lb Turkey Bacon (uncooked)
19oz Chunky Stewed Tomatoes
Handful Fresh Cherry Tomatoes (optional)
1/2 Green Bell Pepper
1/2 Yellow Bell Pepper
1/2 Red Bell Pepper
2 Cloves Garlic (minced)
1 tsp Dried Oregano
1/2 tsp Dried Thyme
Salt & Pepper (to taste)

STEP 1: Cut turkey bacon into thin strips. In a large skillet fry it on medium high until almost done.

STEP 2: Add stewed tomatoes, sliced bell peppers, garlic, oregano and thyme. Turn the heat down to medium low, cover and cook for 15 minutes or until peppers are soft.Stir occasionally.

STEP 3: Once the stew is done salt and pepper to taste. Stir quartered cherry tomatoes and heat until tomatoes are heated through for minute or two.

STEP 4: Serve on steamed white or brown rice.

Turkey Bacon & Tomato Stew

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

LETS DO BRUNCH, WHAT'S ON THE MENU WEDNESDAY, FULL PLATE THURSDAY,COOKING THURSDAY, WHAT'S COOKING THURSDAY,

Turkey Bacon & Tomato Stew

Sunshine Salad with Balsamic Reduction Dressing

2012-01-29T10:52:00.001-08:00

Sunshine Salad with Balsamic Reduction Dressing

It's so cold....windy....snowy....and honestly I am getting over comfort food (for now) and cravings of FRESH fruits....salads....vegetables are coming in.

I crave SPRING.....sunshine.....warmth.....

Yesterday as I was making MANLY CHILI for my boys I thought: "I can't eat this....I need salad....pretty and tasty salad"

I opened my fridge.....made quick inventory and this is what I came up with.....I call it SUNSHINE SALAD
.

PRINTABLE VERSION:

Ingredients:

1 Heart Of Romaine
1/2 cup Red Cabbage (shredded)
1/4 cup Carrots (shredded)
2 Radishes (thinly sliced)
2 Mini Honey Mandarin Oranges
1/4 cup Slivered Almonds

STEP 1: Wash, dry and cut up Romaine. Put it on a plate.

STEP 2: Top romaine lettuce with shredded red cabbage, shredded carrots. Spread around thinly sliced radishes and sections of mini honey mandarin oranges.

STEP 3: In a frying pan on medium high heat quickly roast almonds for 1 or 2 minutes to bring our their flavor.

STEP 4: Sprinkle the almonds all over the salad and drizzle with Balsamic Reduction Dressing.

BALSAMIC REDUCTION DRESSING

Ingredients:

1 cup Balsamic Vinegar
1 Tsp Brown Sugar

STEP 1: Pour Balsamic vinegar into frying pan and on medium high heat let it reduce to half. Whisk it frequently.

STEP 2: Add brown sugar and whisk until sugar is completely melted. By now you should have syrup like consistency.

STEP 3: Remove from heat. Pour it into container or heat safe bottle. Cool it down before drizzling over salad.

Let me tell you.....this SUNSHINE SALAD was exactly what my body needed.....it gave me the needed spring in my step....

*****************************

This recipe is linked to these delicious recipe exchanges and foodie blog hops:

MONDAY MANIA, MIDNIGHT MANIAC MEATLESS MONDAY, HOMEMAKER MONDAY, MELT IN YOUR MOUTH MONDAY,TUESDAY AT THE TABLE,

Sunshine Salad with Balsamic Reduction Dressing

Fish Tank Birthday Cake

2012-01-26T10:51:00.001-08:00

Fish Tank Birthday Cake

I made this adorable FISH TANK cake for my nephew Carter's 7th birthday back in November.....

....and finally I it's time to share it with my readers.....not that I want to be fashionable late.....I just procrastinate when it comes to posting my recipes....

Every time I bake or cook something I take tons of pictures and put it on my "Future Post" list....trust me, yu don't want to know how long that list is....

....the worst part....I have some great recipes on that list and it's been so long that I forgot what went in them....

I decided to skip few and share with you this Fish Tank Birthday Cake before I forget how I did it.....

Little confession before I begin....I prefer to bake my own cakes, but this was a last minute kind of deal so I just used box cake mixes....

I didn't know what kind of cake I will make, but I knew what filling it will have....Chocolate Cream Filling (I used this recipe , but instead of walnuts I used 2 Tbsp of cocoa powder).

Ingredients:

Box of Chocolate Cake
Box of Vanilla Cake
Chocolate Cream Filling
Buttercream Icing
Blue Food Coloring
3 Pieces Long Black Licorice
Honey Graham Goldfish Crackers
Box of Rainbow Colored Rants
4-5 Pieces Chocolate Sea Creatures
2-3 Strings Green Gummy Wires or Green Fruit By The Foot
Assorted Food Coloring

STEP 1: Day before assembling Fish Tank cake bake one chocolate cake and one vanilla cake in 13"x 9" cake pans following the instructions on the box.

STEP 2: Allow the cakes completely cool down and lengthwise cut each cake into 3 same size strips.

STEP 3: Build the cake by attaching cake strips on top of each other with chocolate cream filling. Alternate chocolate with vanilla. Once the cake is build wrap it tightly with plastic wrap. Lay it down and freeze it overnight.

STEP 4: When you are ready to start decorating the cake (next day) make BUTTERCREAM ICING (I always use my tested and true icing recipe from Wilton). Put few drops of blue food coloring into the icing.

STEP 5: Spread the blue icing all over the cake. You don't want it to be smooth and perfect. You want to have he effect of water and waves.

STEP 6: Place black licorice pieces on top to creative fish tank top rim.

STEP 7: Decorate the bottom of the fish tank with rainbow colored rants. Pour them all in a line on your working board and keep pushing them up so they get attached the icing. Create uneven bottom of the fish tank.

STEP 8: Paint Graham Goldfish Crackers with different colors using food coloring.Split chocolate sea creatures into halves (they are usually attached with nougat filling)

STEP 9: Decorate your fish tank with chocolate sea creatures, goldfish, greenery.....let your imagination go wild.....

Fish Tank Birthday Cake

****************************

This recipe is linked to these delicious recipe exchanges and foodie blog hops:

BAKE WITH BIZZY, SWEET TOOTH FRIDAY, SWEETS FOR SATURDAY, FRIDAY FOOD FIGHT, BIRTHDAY CAKE ROUND-UP,

Fish Tank Birthday Cake

Prosciutto & Ricotta Stuffed Chicken Breast

2012-01-19T12:25:00.002-08:00

Prosciutto & Ricotta Stuffed Chicken Breast

Don't you just love when plan comes together?

Especially if it is......30 Minute DINNER Plan?

Freestyle cooking is one of my "very special" talents as my kids call it... There is nothing more satisfying then looking into your fridge and pantry......and within 30 minutes having delicious dinner on the table.

This PROSCIUTTO & RICOTTA STUFFED CHICKEN BREAST is one of those winning "on the fly" dinners my family enjoys ever since......that one crazy.....busy night when mama was freestyling it.

Hope you will enjoy it as much as we do.......

This recipe serves 4.

PRINTABLE VERSION:

Ingredients:

4 Boneless Skinless Chicken Breast
8 Thin Slices of Prosciutto
1 cup Ricotta Cheese
4 Cloves Garlic (minced)
1 Tbsp Fresh Italian Parsley (chopped)
Extra Virgin Olive Oil

STEP 1: In a small bowl mix together Ricotta cheese, minced garlic and chopped parsley. Set aside.

STEP 2: Wash and dry chicken breast. Butterfly each chicken breast. Then salt and pepper.

STEP 3: Place two pieces of Prosciutto side by side on top of chicken breast. Spread 1/4 of Ricotta and garlic mixture on half of each chicken breast. Fold it over.

STEP 4: In a skillet heat couple tablespoons of olive oil on medium heat. Place stuffed chicken breast into the skillet and fry until nice and brown about 5 minutes on each side.

STEP 5: Remove from the heat. Let sit for few minutes and serve.

I served this yummy.....juicy and delicious STUFFED CHICKEN BREAST with simple Garlic & Olive Oil Pasta.

Prosciutto & Ricotta Stuffed Chicken Breast

Caramel Shortbread

2012-01-17T14:01:00.002-08:00

Caramel Shortbread

I love making desserts.....pastries....theme cakes.....it's like therapy for me.

I am not saying that I am a big pastry chef....not at all, but I love to learn as I go....I love challenge....I love creating....I love not knowing the result.....call me crazy.

That is probably why I never really got into baking squares and bars.....especially following cookbooks and recipes.....till last Christmas.

Few months ago somebody bought me Company's Coming - 150 Delicious Squares cookbook.

I figured....."what the hey".....and I made a list of few interesting squares and bars for my Christmas baking list.

It's like a new world opened up to me.....baking squares is so quick.....they are yummy.....people love them....and don't even get me started on how much time I have saved this Christmas.

One of the recipes that made it on my list was CARAMEL SHORTBREAD.....a big hit with the party crowd.

It was so popular that I had to make it last weekend as well.....

PRINTABLE VERSION:

Ingredients:

BOTTOM LAYER:

1 cup Flour
1/2 cup Icing Sugar
1/2 cup Butter

SECOND LAYER:

1/2 cup Butter
1/4 cup Dark Corn Syrup
1/2 cup Brown Sugar (packed)
1 tsp Clear Gelatin
2/3 cup Condensed Milk

STEP 1: Preheat oven to 350F.

STEP 2: Measure all 3 bottom layer ingredients into bowl. Crumble together and press into 8"x 8" pan.

STEP 3: Bake for 15 to 20 minutes. Remove from the oven and let it cool.

STEP 4: In a saucepan melt butter and corn syrup.

STEP 5: In a small bowl mix together brown sugar and gelatin. Add it to the saucepan. Stir until it dissolves.

STEP 6: Add condensed milk and bring it to boil while stirring. Boil for 5 minutes....keep stirring. Remove from heat.

STEP 7: Beat with spoon for 7 to 10 minutes until it is thick and shiny. It will look like a toffee.

STEP 8: Pour over bottom layer and chill overnight.

STEP 9: When ready to cut. Sprinkle plastic wrap or cutting board with icing sugar and invert Caramel Shortbread on plastic wrap. Cut into 25 squares.

Caramel Shortbread

Coca Cola Asian Beef Stir Fry

2012-01-07T05:00:00.002-08:00

Coca Cola Asian Beef Stir Fry

Cooking with Coca Cola?

What? You never tried it?

.....don't feel bad......I didn't either.....till recently

Coca Cola gets pretty bad rap.....and I can see why.......you can clean rust stains with that stuff....enough said....

Regardless......I am an avid COCA-COLA collector.....Coca-Cola store in Las Vegas is a Disneyland to me....I opened my eBay account just so I can purchase unusual Coca-Cola items....

.....so there is no surprise that when I came across cookbook.....COOKING with Coca-Cola.....I had to have it!

Cookbook full of recipes using Coca-Cola....soups....starters....entrees....salads...desserts....you name it....it was there.....all sounding actually.....DELICIOUS.

My first dish I made was ASIAN BEEF STIR FRY......and it was absolutely yummy....

PRINTABLE VERSION:

This recipe makes 4 servings:

Ingredients:

1,5 lbs Beef Flank Steak
1 can Coca-Cola
1 cup Beef Broth
3 Tbsp Soy Sauce
1 tsp Sesame Oil
2 Cloves Garlic (minced)
3 Tbsp Peanut Oil (divided)
1 Yellow Bell Pepper (cut into thin strips)
1 Red Bell Pepper (cut into thin strips)
4 Green Onions (sliced)
1 cup Water Chestnuts (sliced)
1 Tbsp Cornstarch
2 cups Cooked Rice

STEP 1: Cut steak into stir fry strips. Place into large Ziploc bag. Add Coca-Cola, beef broth, soy sauce, sesame oil (you can use olive oil) and garlic. Seal the bag. Coat the steak strips well and let it marinate in the fridge at least 3 hours or overnight.

STEP 2: Heat skillet over high heat, drizzle with peanut oil. Remove steak from bag and reserve half of marinade in medium bowl. Add beef into hot skillet and stir fry for about 2 minutes or until beef is all browned. Put the beef aside.

STEP 3: Turn the heat down to medium-high. Add remaining peanut oil. Add bell peppers, onions and water chestnuts. Cook while stirring for 3 minutes. Set aside.

STEP 4: Stir cornstarch into reserved marinade until smooth. Pour marinade into skillet and boil for 1 minute while stirring. Add beef and vegetables and cook for another 3 minutes until heated through.

STEP 5: Serve over hot rice.

First recipe from Coca-Cola cookbook was a SUCCESS....now I can't wait to try another one....maybe a dessert. What do you think?

*******************

This recipe is linked to these delicious recipe exchanges and foodie blog hops:

TUESDAYS AT THE TABLE, TEMPT MY TUMMY TUESDAY, TASTY TUESDAYS,THE HEARTH AND SOUL, MADE FROM SCRATCH TUESDAY

Coca Cola Asian Beef Stir Fry

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this recipe, please share it with others by using the little handy share buttons below.

Cocoa Raisin Sweet Bread

2012-01-05T10:06:00.001-08:00

Cocoa Raisin Sweet Bread

I love baking.....and I am pretty good at it......except when it comes to baking bread and working with yeast.

Not that I don't know how to do it......it's more like I never really took to yeast. I guess I never had the patience to wait around for yeast to rise which is funny considering that I love doing cakes and desserts that take days to finish.

The bottom line is......I do LOVE bread......any kind of bread......so sometimes I just give in and get myself a brick of fresh yeast.....then I bake bread and anything else (without bread machine) I can till the yeast is gone.

My kids enjoy that time since it happens only few times a year.

PRINTABLE VERSION:

Ingredients:

1kg Flour
1/4 tsp Salt
2 cups Milk
40g Fresh Yeast
3 Egg Yolks
3 Tbsp Sugar
3 Tbsp Shortening
3 Tbsp Cocoa Powder

FILLING:

3 Tbsp Butter
1 cup Raisins
1/2 cup Sugar
2 Tbsp Cocoa Powder
1 Egg Yolk
3 Tbsp Water
4 Tbsp Sugar

STEP 1: Pour lukewarm milk and sugar into small bowl. Sprinkle fresh yeast on top and let it rise for 5-10 minutes.

STEP 2: In a large mixing bowl mix together flour and salt. Make a well. Pour egg yolks, melted shortening and yeast mixture into the well.Work together into a thicker dough. You can do this using mixer and dough hook as well.

STEP 3: Form dough into a ball. Cover and let it rise for 30-40 minutes.

STEP 4: When dough doubles it's size divide it into two equal parts.Mix cocoa powder into one part. Cover both doughs and let it raise again for another 20 minutes.

STEP 5: On a floured surface roll out each dough into rectangle as big as you can without tearing it.

STEP 6: Melt butter and brush half of it onto white dough. Sprinkle with 1/4 cup of sugar and raisins.Roll into a tight log.

STEP 7: Mix together cocoa powder and 1/4 cup of sugar. Spread it on top of brown dough. Roll it into tight log.

STEP 8: Preheat oven to 350F.Mix together rest of melted butter and egg yolk.

STEP 9: Braid together white and brown logs. Place it on greased cookie sheet. Brush it with butter and egg yolk mixture.Let it rest for 10 minutes.

STEP 10: Bake it for 50 - 60 minutes or until golden brown and cake tester comes out clean.

STEP 11: Shortly before sweet bread is done cook together water and sugar into syrup.

STEP 12: When sweet bread is done remove it from the oven and immediately brush it with sugar syrup.

Cocoa Raisin Sweet Bread

I know....I know...this is not the simplest recipe I ever shared with you, but BELIEVE ME.....it is worth it.

I make Cocoa & Raisin Sweet Bread only few times a year.....hence the process, but when I do my family sticks around that day.

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

GCC RECIPE SWAP, FOODIE FRIDAY, FOOD ON FRIDAYS, FRIDAY FOOD FIGHT, FOOD TRIP FRIDAY,SWEET TOOTH FRIDAY, BIZZY BAKES,

Cocoa Raisin Sweet Bread

Hungarian Fried Bread ( Langoše)

2011-12-15T05:00:00.001-08:00

Hungarian Fried Bread ( Langoše)

In Slovakia they call them Langoše.....in Hungary they call it Lángos...

What am I talking about?

Delicious Hungarian Fried Bread...... favorite street and fair food you will find in cities and towns across Hungary, Slovakia and Czech Republic.....

Delicious Flat Fried Bread served in many ways....savory or sweet....

In Hungary traditional Lángos is served with sour cream & cheese.....in Slovakia Langoš is served with mixture of garlic, oil and salt.....

In my house.....in Western Canada every member of my family has his or hers own way to eat HUNGARIAN FRIED BREAD.

My oldest loves his Langoš with Sour Cream, Salsa and fresh Guacamole.......my little one loves his Langoš with Sour Cream & Cheese.....myself..... I love my Langoš the way I used eat it growing up in Slovakia (why mess with perfection)....with lots of fresh Garlic & Oil....

...., but we ALL love Langoš with CINNAMON & SUGAR......the Canadian way, EH?

PRINTABLE VERSION:

Ingredients:

500g Flour
1 cup Milk
1/2 cup Sour Cream
25g Fresh Yeast
1 tsp Sugar
1 tsp Baking Soda
Oil
Salt
Garlic (minced)

STEP 1: In a small bowl mix together lukewarm milk and sugar. Sprinkle yeast on top. Let it sit for 5 minutes until yeast rises.

STEP 2: When the yeast is ready in a large bowl mix together by hand flour, baking powder, salt, sour cream and yeast mixture until you have smooth dough.

STEP 3: Cover the dough and let it rest in the fridge for 1 hour.

STEP 4: Form little dough balls (individual serving about 3"- 4")) from bread dough. Cover them and let them rise in the room temperature for 20-25 minutes.

STEP 5: Heat oil on medium high (make sure you have enough oil so flat bread can swim in it).

STEP 6: Stretch individual bread balls into thin pancakes. Make sure that the middle is really thin. If you make a little hole that's fine.

STEP 7: Fry flat bread on both sides until golden brown.

STEP 8: While frying flat bread in a small bowl mix together crushed garlic with salt, water and oil. You want to make little thick, but easily spreadable.

STEP 9: Remove fried flat bread from the oil and immediately brush it with garlic & oil mixture. Serve hot.

Hungarian Fried Bread ( Langoše)

Cottage Cheese Dumplings (Tvarohové Guľky)

2011-12-14T05:00:00.002-08:00

Cottage Cheese Dumplings (Tvarohové Guľky)

What can I say about this dish......except UNBELIEVABLY YUMMY....

Don't let the cottage cheese fool you...once you make these Cottage Cheese Dumplings or Tvarohové Guľky as we call them in my native Slovakia....you will be hooked.

This is one of the dishes that brings lots of childhood memories.....

In Slovakia Tvarohové Guľky are served as a meatless main dish at lunch time right after bowl of soup, but here in North America I would consider them warm DESSERT.

PRINTABLE VERSION:

Ingredients:

375g Dry Cottage Cheese ( also called Dry Curd or Farmer's)
1 XL Egg
1/4 cup Sugar
3/4 cup Cream Of Wheat
Icing Sugar
3 Tbsp Jam
1 Tbsp Hot Water
Whipped Cream

STEP 1: In a bowl with electric mixer beat together cottage cheese, egg and sugar until smooth. Slowly mix in cream of wheat.

STEP 2: Allow the dough rest for 10 minutes.

STEP 3: Once dough is firm and rested form 2" balls with your hands. Cook cottage cheese dumplings in boiling water until they flow atop.Drain.

STEP 4: In a small bowl mix together jam or preserve of your choice with hot water. Whip whipped cream, but make sure it is not too firm. You want it little softer.

STEP 5: Plate dumplings (about 4 per serving). Dust them with icing sugar, pour little bit of jam mixture over them and place couple tablespoons of whipped cream on top.

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This recipe is linked to these delicious recipe blog hops:

MRS. FOX'S SWEET PARTY, LET'S DO BRUNCH, MERRY MERRY MUNCHIES, FULL PLATE THURSDAY, TASTY THURSDAYS, SWEET TREATS THURSDAY

Cottage Cheese Dumplings (Tvarohové Guľky)

Flu Buster Garlic Soup

2011-12-12T16:22:00.002-08:00

Flu Buster Garlic Soup

It's the most wonderful time of the year....that's true, but......it is also the FLU and COLD time of the year.

I can't even tell you how many gallons of Homemade Chicken Noodle Soup was consumed in my house last three weeks when the nasty bug went through the house.

The only thought on my mind as I was making soup and taking care of my sick family was....please, NOT ME....I can't get sick.....

Well, week ago I woke up and there it was....the awful....miserable.....sick.....feeling....I GOT IT.....and I got it good.

First three days I was an absolute vegetable....I don't even know how I managed to ship the kids off to school in the morning.

...not even Chicken Soup was helping.....then I remember something stronger.....something my grandma used to make for us when the flu and cold season hit.

.......I remembered grandma's Flu Buster Garlic Soup.....strong....potent....miracle.

PRINTABLE VERSION:

Ingredients:

2 Tbsp Oil
2 Tbsp Flour
2 Tbsp Paprika
8 Cloves Garlic (minced)
1 tsp Caraway Seed
1L Vegetable Broth (you can use water)
1L Water
Salt
Pepper
Croutons
Fresh Parsley

STEP 1: In a soup pot heat oil on medium. Whisk in flour and paprika. Make thick rue.

STEP 2: Add couple spoonfulls of vegetable stock and minced garlic.Whisk it around and add remaining vegetable stock and water.

STEP 3: Add Caraway seeds, salt and pepper. Cook garlic soup on medium or medium low for about an hour.

STEP 4: When garlic soup is ready (you will smell it) pour into serving bowls, sprinkle with fresh chopped parsley and handful of croutons.

This garlic soup is not only for getting better, but as a prevention.....you never know when vampires visit your home.

Do you have some tested and true home remedies for cold and flu?

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This recipe is linked up to these yummy recipe blog hops:

SUNDAY NIGHT SOUP NIGHT, HEARTH & SOUL, TUESDAYS AT THE TABLE, TEMPT MY TUMMY TUESDAY,

Flu Buster Garlic Soup

Foodie Wednesday

2011-12-06T20:19:00.000-08:00

My dear readers.....followers and fellow foodies......

....due to unforeseen circumstances and preparations for upcoming holidays FOODIE WEDNESDAY will be postponed until January 4th, 2012.

Foodie Wednesday - Week 8

2011-11-30T05:00:00.000-08:00

WELCOME..... to Week 8 of Foodie Wednesday @ Frugal Wannabe Cooks.......

Last day of November.....where did the time go?

Seriously.....anybody? I can't believe tomorrow is December and I know I should be getting BAKING fever right about now....,but it would have to wait few more days....

To get myself little more into baking mood I decided to feature 3 Yummy....Sweet recipes from last week.

#1 CHRISTMAS OREO POPS from Mrs. Fox's Sweets

#2 ORANGE MARMALADE WW MUFFINS from Talking Dollars & Cents

#3 NO CORN SYRUP CARAMEL CORN from Losing Creek Farm

REMEMBER.....only recipes that share the link love (spreading the word) with Foodie Wednesday post will be featured during Foodie Wednesday....think of it as Getting Love For Giving Support (or vice versa) movement.

Is your mouth watering yet?.......

If you would like to join my Foodie Wednesday Blog Hop just follow these simple steps:

1. Link up to the URL of your post, not the URL of your main blog (linky opens every Wednesday @ 5am PST)

2. In the NAME column type in the name of your post or recipe.

3. Please, link back to this post in your post (I don’t ask you to grab my button (unless you want to) so please, return the favor and link back)

4. You are welcome to share as many food posts as you like as long as each of them is linked to this post.

5. After you link up don’t forget to leave me a comment to let me know which post is yours ( I return comments and promote bloggers who leave comments and participate).

6. Share the love and visit others…it’s just good manners and karma.Remember, you will get back what you give out!

7. Follow Frugal Wannabe Cooks if you like to stay in the loop

This Foodie Wednesday is also listed under Theme Days at The Bz House That Love Built

Slow Cooker Beef In Wine

2011-11-29T12:22:00.002-08:00

Slow Cooker Beef In Wine

I love my slow cooker, but I don't use it as much as I should.....

The reason being......as much as I like the convenience ~~no dishes~~ I LOVE cooking from scratch and using million pots and pans in the process...

Few months ago I decided to re-start an old family tradition......SUNDAY DINNER......since my DH works far away from home most of the Sundays it's only me and the boys.....so......I included in our Sunday Dinners my best friend and her family as well as my sister and her little boys.

I figured all of our kids are growing up and between three of us we have 4 teenagers and Sunday dinner would be nice time to sit down.....slow down.....re-connect......have fun!

First two Sunday dinners were blast, but I found myself stuck in the kitchen cooking.....cleaning....serving....

That's when it hit me.....Sunday Dinner should be more about family and less about FANCY meals.

The following Sunday.....SLOW COOKER came to play.....and ever since then Sunday in my house means Family Fun Slow Cooker Night.....and Sing Star (that's story for another time).

One of our first Slow Cooker Sunday dishes was........SLOW COOKER BEEF IN RED
WINE dish....

PRINTABLE VERSION:

Ingredients:

2,5 lb. Stewing Beef
5 Tbsp Flour
2 tsp Salt
1 Tbsp Paprika
4 Tbsp Oil
2 Onions (thinly sliced)
3 cups Carrots (sliced)
1 cup Mushrooms (sliced)
2 cups Dry Red Wine
1 cup Beef Broth
4 Cloves Garlic (minced)
Pepper
3 Bay Leaves
5 Large Potatoes (peeled and sliced)

STEP 1: In a large bag combine flour, salt and paprika. Add stewing beef and shake until all beef is coated.

STEP 2: In a large skillet heat oil on medium high. Add coated beef and cook until beef is browned while stirring occasionally.

STEP 3: Place beef onto bottom of 6-7 Qt slow cooker. Add layer of onions followed by layer of carrots and mushrooms.

STEP 4: In a small bowl combine red wine, beef broth, garlic and pepper. Pour over carrots. Place bay leaves on top. Cover and cook on low for 4 hours.

STEP 5: After 4 hours add potatoes and mix the food inside slow cooker lightly.Cover and cook for another 2 hours on low.

You can add the potatoes from the beginning as well, but we like them not slow cooker soft.

Slow Cooker Beef In Wine

You can serve Beef In Red Wine with fresh Italian or French Bread and side salad.....like we did.....and it was....YUMMY!

Does your family get together for Sunday dinner? What do you usually serve?

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This recipe is linked to these delicious recipe blog hops:

CROCK POT WEDNESDAY, LET'S DO BRUNCH,

Drunken Holiday Fruit Bars

2011-11-28T10:12:00.002-08:00

Drunken Holiday Fruit Bars

It wouldn't be holidays in my house without some kind of dried fruit soak in a liqueur and combined with desserts......blame in on my European up-bringing....if you must.

This year holidays won't be any different ....why should they? If ain't broke why fix it.....right?

This year my "liqueur" of choice is ORANGE liqueur......and my "drunken" fruit of choice is mixture of raisins, cranberries and apricots......here come....DRUNKEN HOLIDAY FRUIT BARS.

Don't worry you can indulge in Drunken Holiday Fruit Bars and still drive...... They won't give you a buzz (unlike my Deadly Rumballs)..... and they are safe for children to eat especially if you use the quick boiling method where most of the alcohol evaporates.

PRINTABLE VERSION:

Ingredients:

1 1/2 cup Flour
1/2 Brown Sugar
1/2 Butter (room temperature & unsalted)
3/4 cup Raisins
3/4 cup Cranberries (dried)
1/2 cup Apricots (dried & chopped)
1/2 cup Orange Liqueur (Grand Marnier, Triple Sec...)
3 Eggs
1 1/2 cup Brown Sugar
1/2 cup Flour
2 tsp Vanilla
1/2 Pecans (chopped)
Icing Sugar

STEP 1: Soak raisins, cranberries and apricots in the liqueur overnight or if you don't have time put all dried fruit and orange liqueur into a saucepan and bring to a boil. Let stand for 20 minutes and drain.

STEP 2: Preheat oven to 350F.

STEP 3: In a large bowl mix together flour and brown sugar. Cut in the butter till you have well combined and crumbly mixture. Press the crust mixture into the 9 x 13" pan. Bake for 15 minutes or until light golden.

STEP 4: Meanwhile get the filling ready by beating eggs with brown sugar till light and fluffy. Add vanilla. Gradually mix in flour. When mixed well fold in the pecans and cooled fruit.

STEP 5: Pour the filling over baked crust and bake for another 35 minutes.

STEP 6: Cover the pan with foil for the last 10 minutes of baking.

STEP 7: Sprinkle with icing sugar. Let it completely cool down and cut into bite size bars.

Drunken Holiday Fruit Bars

Are there some special traditions or ingredients when comes to Holiday baking or cooking in your home?

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This recipe is linked to these yummy recipe blog hops:

MELT IN YOUR MOUTH MONDAY, MONDAY,MMM...DESSERT,HEARTH & SOUL, TUESDAY AT THE TABLE, TEMPT MY TUMMY TUESDAY, MADE FROM SCRATCH TUESDAY,

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this article, please share it with others by using the little handy share buttons below.

Pepper, Ricotta & Sausage Casserole

2011-11-24T05:00:00.002-08:00

Pepper, Ricotta & Sausage Casserole

Winter cooking in my kitchen is all about.....COMFORT......

I love cooking and baking , but my favorite season for my culinary adventures in my own kitchen is WINTER....

During Winter I do not crave restaurant food (well, maybe on occasion)......during winter I love spending days in my kitchen making comfort food for my family.

One of the ultimate ingredients when comes to comfort food and my kids is PASTA.....closely followed by cheese and of course BACON (this dish doesn't have bacon, but I can see myself trying it one time).

Few days ago I mentioned cleaning the fridge & cupboards due to food shortage on account of flu.

This dish is once again.....freestyle cooking at it's best.....putting whatever is left in the fridge together.

I present to you.....PEPPER, RICOTTA & SAUSAGE CASSEROLE......

PRINTABLE VERSION:

Ingredients:

5 cups Penne Pasta (cooked)
2 cups Ricotta Cheese
3 Cloves Garlic (crushed)
1/2 cup Half & Half
3 Eggs
1 Onion (thin sliced)
2 cups Sausage of Choice (thin sliced)
1 Bell Pepper (sliced)
1 Tbsp Olive Oil
1/3 cup Parmesan Cheese

STEP 1: Preheat oven to 425F. Grease 9"x13" (3L) baking or casserole dish.

STEP 2: In a large bowl beat eggs with half & half. Add Ricotta, crushed garlic, salt and pepper. Mix it well together.Add Penne pasta.

STEP 3: Pour Penne mixture into baking dish and bake for 10 minutes.

STEP 4: Meanwhile in a large skillet heat up olive oil on medium heat. Add onions and sausage and cook until onions are caramelized and sausage is done. Add bell peppers and cook for another 2 minutes.

STEP 5: Remove Penne casserole from the oven. Top with sausage & peppers mixture. Sprinkle with Parmesan cheese and put back into the oven on low broil for 4-5 minutes.

STEP 6: Let it rest for 5 minutes before serving.

Pepper, Ricotta & Sausage Casserole

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This recipe is linked to these delicious recipe blog hops:

FOODIE FRIDAY, FOOD ON FRIDAYS, FRIDAY POTLUCK, FRIDAY FOOD FIGHT, FOOD TRIP FRIDAY,

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

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