Snackers Delight

Greek Inspired Lunch Toast

noreply@blogger.com (Anonymous) — Fri, 13 Oct 2017 19:49:00 +0000

Meatless meal: Greek-inspired Lunch toast; hummus, roasted red pepper, kalamata olives, spinach & feta cheese.

Quick Butternut Squash Soup w/ Curry Chicken Salad

noreply@blogger.com (Anonymous) — Tue, 16 May 2017 16:29:00 +0000

Quick Butternut Squash Soup w/ Curry Chicken Salad

Peanut Butter on a Raft!

noreply@blogger.com (Anonymous) — Sat, 04 Mar 2017 20:36:00 +0000

Peanut Butter
Walnuts
Craisins
Blueberry
Graham Cracker

Enjoy!

How to make Spaghetti Pot Popcorn

noreply@blogger.com (Anonymous) — Sat, 02 Apr 2016 22:07:00 +0000

In this video I show you a technique I came up with to pop corn on the stove without the hasstle of stray kernals or soggy tough popcorn because of steam being trapped in the pot.

Using a spaghetti pot is the solution. It allows the steam to vent and lets the popcorn pop and expand so it comes out crisp and fluffy. Yum-oh!

I used about a 1/4 of quality popping corm, about 2-3 Tablespoons of garlic flavored olive oil. Remove the strainer from the pot and place the ingredients in the bottom of the pot. Heat over medium0high heat. Once the first kernel pops add the strainer as a cover by turning it upside down. Allow the kernels to freely pop. Grab both sets of handles, using oven mitts and shaking every few seconds. As soon as the popping slows turn the heat down and remove cover. Allow the last few kernels to finish. Turn out into a large bowl and season as you wish. Enjoy!

Tomato-Tumato!

noreply@blogger.com (Anonymous) — Sat, 23 Feb 2013 17:18:00 +0000

Pretty Posies, a photo by SnackersDelight on Flickr.

We saw these beautiful naturally ripened tomatoes at the CT Flower Show 2013 in Hartford. The show is going on this weekend, so get there before the snow starts.

Although it is winter here in New England and there aren't any fresh ripened tomatoes on the vine for us, there are however, plenty of canned tomatoes in the cabinet.

I use them for making salsas, fish soups, tomato basil soup, and flavorings for many meals.

Spring is right around the corner and planting season will begin soon, but for the time being canned will have to do.

What do you do with your tomatoes?

Via Flickr:
flowers, bouquets, peonies, roses, valentine’s day, love, romance, weddings, brides, spring, posies, floral arrangements, tulips, orchids, lily, mums, gardens

Green Pea and Mint Pasta Salad with Feta Cheese

noreply@blogger.com (Anonymous) — Sat, 16 Jun 2012 00:05:00 +0000

There are only a few veggies that I really don't care to eat...peas and carrots!!! I won't eat peas or carrots head on. I have to sneak them into my meals like a little kid. Yes, I know they are healthful but peas and carrots will forever remain in the Icky! column. There are a few others veggies in the Icky! column such as Okra

I have found that if I just warm frozen peas rather than cooking them aka "boiling the bejeezus" out of them, they remain tender and sweet, not mushy and metallic tasting.

Well, anyway I came up with this salad that combine peas with mint and feta with tomatoes, combinations that are both refreshing and aromatic.

Here's what I used to make this salad

1lb Baby Spinach chiffonade

1 Pint package Sweet Grape Tomatoes halved lengthwise

1 small red onion chopped

4T Mint minced chiffonade

16oz. bag frozen Sweet Green Peas

1/2 C Feta Crumbles

14.5oz box Barilla Plus Rotini cooked as directed on box

Vinaigrette Dressing:

1/3 C Fresh Lime Juice

2/3 C Extra Virgin Olive Oil

Salt & Pepper to taste

Chiffonade is a style of cutting most often used to prepare Basil or any other leafy green. It is a pretty fancy name for a simple process.

Stack your leaves on top one another all stems heading in the same direction.

Roll the leaves like a cigar

Slice the roll into ribbon strips according to what your recipe calls for. For this salad we'll be using thick ribbons.

Once you've prepared and chopped all your veggies (spinach, tomatoes, mint, onion) toss them into a large bowl and set aside.

Boil pasta according to the box directions, 30 second prior to pasta being done pour the bag of frozen peas into the boiling water with the pasta. Drain pasta and peas then place in the bowl with your veggies. Toss to wilt the spinach.

Drizzle with the viniagerette and toss the salad to coat. Gently mix the feta cheese. Enjoy!!!

Is there a veggie that turns you off? What is it?

Fig, Pear and Blue Cheese Tart

noreply@blogger.com (Anonymous) — Sun, 27 May 2012 17:09:00 +0000

Got Merlot? Yes. Then have I got the appetizing small plate tart for you! Fig, Pear and Blue Cheese pair up so well together to create a contrasting flavor explosion in your mouth. I'm not sure why I am so hyped about Blue Cheese lately, but here is another deliciously easy treat.

What? No Merlot? That's perfectly fine this pairs well with any sparkling beverage, something that has an effervescence to help cleanse the pallet in between bites.

By the way, although the photo shows a fork, I didn't use it to gobble this tart up. The crispy puff pastry was sturdy enough to lift each piece without flopping the toppings into my lap.

Okay let's get started. Here's what you'll need:

Preheat the oven to 400 degrees

1 frozen puff party sheet thawed, follow box instructions for thawing
1 small Pear cored and diced
1/2 C Figs chopped
1/4 C Blue Cheese, crumbled
3T Fig preserves

Chop the Figs and Pear and crumble the Blue Cheese and set aside.

Carefully unfold your puff pastry and place it on a baking sheet. I lined mine with parchment paper, but if your pan is non-stick there really is no need to do that. Next take a butter knife and score the pasty about one inch in from the edge to create a frame. Don't cut clean through the party though you don't want it to detach.

Next, take a fork and pierce the entire surface inside the framed you just created. Now bake in the oven on 400 degrees for 10 minutes. Remove from oven. You have to pre-bake the pasty otherwise you'll have a uncooked doughy bottom and that would be just plain gross.

Staying inside the lines spread a generous layer of preserves onto the baked pastry

Now simply sprinkle your Fig, Pear and Blue Cheese on top. Be sure every bite gets a little bit of all the ingredients.

Time to toss it back into the oven, again on 400 degrees for 10-15 more minutes.

When done remove from the oven. Place your Fig, Pear and Blue Cheese tart on a serving tray and allow to cool slightly. Then cut into slices. I cut mine into nine equal squares using a pizza wheel.

Yummy!

Watermelon Blue Cheese Arugula Salad w/ Reduced Balsamic Dressing

noreply@blogger.com (Anonymous) — Mon, 21 May 2012 21:21:00 +0000

This is the perfect warm weather salad. The sweet watermelon mingles with the bitterness of the arugula and balsamic. Add to that the pungent creaminess of the blue cheese. Your taste buds just might slap you!!

I saw a watermelon just sitting there on the counter and my original plan for a (Fig & Blue Cheese Tart) went right out the window. Quickly I grabbed a chef's knife and sliced it open and it was perfectly ripened, very sweet and oh so juicy.

Here's how to make it! You'll need:

1 C Watermelon cut into 1 inch chunks
1/2 C Fresh Arugula leaves
2 T Blue Cheese
1/4 C balsamic Vinegar
1T honey or Agave syrup
Edible flowers (optional)

Place balsamic vinegar in a small sauce pan, bring to a boil then lower heat to low and allow to simmer for 3-4 minutes, should reduce by half. Stir in honey or agave and remove from the heat and set aside.

Arrange greens and melon on a plate and garnish with cheese and flowers. Drizzle with the balsamic syrup.

The balsamic reduces down into a thick sauce that is sweet and tart which is an excellent counterbalance to the sweetness of the watermelon.

I had stopped in Wegmans the other day to pickup some blue cheese and being unsure which one to choose I stood at the counter and had a private tasting. I tried them all including the English Stilton which was very yummy and equally expensive. I finally settled on the Buttermilk Blue because it crumbles perfectly and has that sharp blue flavor.

I used edible flowers to add even more vibrant color to the Water Melon & Arugula Salad. They don't have a competing flavor so they blended well with the arugula. Give them a try! You can procure them from a grocery store or other trusted grower. Please don't eat the ones that the landscapers planted as they are covered with fertilizer and pesticides.

30 Healthy Sandwiches

noreply@blogger.com (Anonymous) — Sat, 12 May 2012 23:06:00 +0000

It's Mother's Day tomorrow, so a break is definitely in order.

I came across this really yummy looking post on one of Martha Stewart's websites called Whole-Living. The post offers great ideas on how to make a better sandwich. There are recipes for 30 Healthy Sandwiches, not that one needs a recipe to make a sandwich. But, the article has laid some good ground work to inspire more ideas. Check it out here

I've got my eye on that #7 Crispy Prosciutto Lettuce & Tomato, mmm!

Happy Mother's Day!

Black Bean Sliders with Baked Squash Chips

noreply@blogger.com (Anonymous) — Sat, 05 May 2012 00:13:00 +0000

Beans Beans they're good for your heart, and if you cook them right they won't make you f....t! :D Well that's not true they will make you toot and well that's just a fact of life.....TMI?

Black Bean Sliders wonderfully flavorful and so cute! Plus they are of course nutritional and cheap!!! I'll provide the recipe for the burgers, but you'll have to get creative with whatever you have in your pantry for the toppings.

Here's what I used:

For my toppings as you can see I made some guacamole and a mixed one Chipotle Adobo pepper (remove the seeds) and a tablespoon of the sauce into about a quarter cup of mayo. I also chopped up a sweet orange bell pepper and mixed it into some of the Spicy Mango Ginger Habanero sauce. I had plenty of that sauce left from the Mango Ginger Habanero Drummettes I made a few weeks ago. Lastly I sauteed up some onions and mushrooms then piled them on a burger with Swiss cheese. So get creative and come up with your own fancy toppings. Please let me know what you created.

Along side these protein packed sliders I served Crunchy Baked Squash Chips. Spray a oven safe baking rack into a cookie sheet and coat wtth non-stick spray. Wash and dry two medium sized squash. I used zucchini and yellow squash. Slice your squash into 1/4 inch thick coins. Whisk two egg whites until frothy. Dip the squash in the egg then dredge it in a combination of 1 C Panko Breadcrumbs, 1/2 C flour and 1/2 C Parmesan cheese. Place squash onto the rack coated and bake at 350 for 20-30 minutes. Keep an eye on these, my first batch came out a bit darker than I would have wanted, but they were delicious just the same.

You could also serve your Black Bean Burgers with Crispy Baked Parmesan Asparagus too. These are soooo goood!

Here's how you make the Black Bean Burger:

Drain and rinse both cans of black beans, but keep them separated. Dump one can of beans into the blender with 1 small onion chopped, a small bunch of cilantro (about 2 T). 1 egg, 2 cloves of garlic minced and S&P to taste. Blend until very well mixed. Scrape into a mixing bowl.

Add 1/2 C of Panko Bread Crumbs and remaining can of whole black beans.

Mix well to incorporate the bread crumbs and allow them to absorb some of the moisture. No it's not pretty but either is ground beef really.

Heat a counter top griddle to 350 degrees or heat a skillet over medium-high heat. Be sure to coat whichever surface you are using with non-stick spray.

With a medium size ice cream scoop drop your burgers onto the hot griddle and lightly press them to flatten with the side of the scoop.

Cook until brown then Carefully flip and brown the other side. Roughly 5 minutes on each side.

Remove burgers and toast your buns. Stop steering at your burgers they may look funny but believe me they are tasty, lite and good for you. Add your favorite condiments and serve them up. The men folk in this house didn't know they weren't meat by looking at them, until I said something. They devoured them!

Black Bean Sliders with Crunchy Squash Chips!

Get after it!

, ,

Greek Inspired Fiddlehead Fern Salad

noreply@blogger.com (Anonymous) — Sun, 29 Apr 2012 20:11:00 +0000

I grew up in rural Connecticut where the floor of the lush woods is covered with healthful vegetation untouched by chemicals or pesticides. My parents planted garden both floral and vegetable in the very fertile soil; if you plant it-it will grow. My father would go hunting and fishing with the neighborhood fellow and would bring back interesting and new things for us to try. One time he actually brought back a squirrel, for some reason that's not nearly as odd as, my mother actually cooked it up for dinner.

No worries this post is not about wild woodland creatures big or small. It's about Fiddlehead ferns my dad would bring home every now and again. They must have been good if I'm making them all these decades later.

A Fiddle-head is the little curlicue sprout before it blossoms into a fancy fern frond. Fiddleheads taste like asparagus and have a crisp crunch to them and are a vibrant green. They are full of antioxidants too. Check out Nutrition Facts for Fiddleheads.

Through the use of Twitter I contacted @wegmans the moderator for Wegman's Food Markets. I requested that fiddleheads be delivered to the produce department of the store in my town. Spring is the peak season for these so time was of the essence. In a matter of a couple of weeks they were able to get a good amount in stock for me. Thanks @wegmans and Mark, the Produce Manager!

First we have to clean and blanch these fiddleheads. Cleaning and precooking fiddleheads is a crucial step because they could contain microbes. Oh stop it! There's no need to feel squeamish! This is food the way it was meant to be fresh from mother earth.

With a paring knife remove the stem end of each fiddlehead then rinse them in a colander under cold water.

Okay let's get cookin'. Here's what I used:

1 lb Fiddleheads
2-3T Salt
1C Cherry Tomatoes, halved
1 small Red Onion, sliced
1/2 C Kalamata Olives, pitted and halved
1/4 C Feta Cheese

1/4 C Olive Oil
2 T Fresh Lemon Juice
1T Dijon Mustard
1 cloves garlic. minced
1/2 t kosher salt
1/2 t dried oregano
ground black pepper to taste

Fill a large pot with water and bring to a boil then add 2-3 T of salt. Cook the fiddleheads in boiling salted water for 5 minutes, them remove with strainer and immediately place in a bowl of ice water. Drain once cooled.

See don't they look better now?!? I told you not to worry.....

Meanwhile combine Olive oil, lemon juice, mustard, garlic, salt, oregano and pepper in a large screw top container or shaker with tight lid. Shake to mix.

In a mixing bowl place tomatoes, olives, onions, half of the feta cheese, Greek dressing and fiddleheads. Mix to combine. Place mixed salad into serving dish and top garnish with remaining feta cheese. Enjoy!

I hope you try this. Fiddleheads are very tasty and healthful!

Orange Mango Carrot Popsicles

noreply@blogger.com (Anonymous) — Sat, 28 Apr 2012 18:00:00 +0000

Orange Mango Carrot Popsicles

Break out the juice machine and make delicious, refreshing, and all natural Popsicle. Even those picky eaters that shun veggies won't know the carrots are what make these icy pops so sweet and healthy. One of that many things I love about these treats is their vibrant orange color and the fact they are 100% All Natural!! No coloring, preservatives or additive :D

The trick to a good popsicle is to not add water. So don't try to take a short cut by using store bought orange juice of any kind.

Here's what I used:
2/3 C Carrot juice (1lb bag)
1- 4lb Bag of Navel Oranges juiced
2 Mangoes
1/2 C Light Agave Nectar (optional)

Listen, these measurements are really by preference. You add as much or as little of each as you feel you'd like. The first batch of these I made the family wasn't too keen on the carrot flavor. Well that's not completely accurate, my niece Audrey who can't stand veggies loved these Popsicle and she knew there was carrot in them. My sister wanted them to be even sweeter even though the carrots and mangoes are very sweet hence the addition of the agave nectar. So, it really does depend on your own personal pallet.

I love these Groovy Popsicle molds from Tovolo. They're big and the grooves make them fun! Plus the handle has a little cup that catches the drips. Wash and dry your molds and secure them in their stand.

Wash carrots and run them through the juicer. I love my Jack LaLanne Power Juicer because it runs so quietly and the motor doesn't get bogged down when I add the fruit/vegetables. Plus clean up truly is a breeze and it is not all that expensive.

Juice.....

Juice....

Juice some more!

Juice the oranges. I'm thinking about ordering an electric orange juicer from Amazon.com. What do you think? Do you have one? How often do you use it? I think I would drink more fresh orange juice if I had one.

This recipe was originally going to be just orange and carrot, but I found these gorgeously ripened mangoes in the fruit bowl so I may as well throw them in! Select the ripest mangoes you can find they should have an even dark pinkish color on both sides and be soft to the touch but not mushy. Wash them and dry them with a clean towel.

Using a sharp knife very carefully cut around the large stone inside by cutting straight down both sides of the mango.

Score the mango slices in a crisscross pattern then flip the slices inside out. Simply cut the square sections off and place in the blender.

Once you have the mango cubes in the blender add Orange juice, Carrot Juice and agave nectar. Blend until smooth. This should be enough liquid to fill at least a dozen standard size Popsicle molds, if not add a bit more orange juice.

If you are using agave now would be the time to add it. Start with 1/2 C then add more if desired.

Fill your molds and freeze for at least 4 hours. Be sure to leave a 1/4-1/2 inch of head space room at the top of each mold. This is going to be one Yummy Summer!!!

Orange Mango and Carrot Popsicles

Makem', Tastem' and Let me know what you think! :D

I used these products for this recipe and encourage you to do the same. (P.S. The Juiceman is on my wishlist. ;) )
, , , ,

What are some of your favorite fruit/veggie sweet treat combinations? Let me know in the comments!

Cool cucumber and avocado smoothie

noreply@blogger.com (Anonymous) — Sat, 21 Apr 2012 18:42:00 +0000

It is going to be such a hot summer this year. The only problem I have with that is I can't realistically sit around sipping mojitoes all day ( or can I?). hmmm....

For now I'll enjoy this quick and simple Cool cucumber and avocado smoothie.

You'll need:
1 ripe hass avocado peeled, pit removed and chopped
1 large cucumber peeled, seeded and chopped
1 1/2 C non-fat milk
1T lemon juice
Throw it all in a blender. Blend. Enjoy!!!

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

noreply@blogger.com (Anonymous) — Sun, 15 Apr 2012 18:22:00 +0000

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

With a crunchy toasted croustini and tomato basil bed upon which these succulent scallops sit these appetizers are like a party in your mouth. Serve these as a pass around at a cocktail party or as a small plate for lunch or snack.

I just couldn't pass up these fresh plumb all natural scallops. A pound of these yielded 15-18 pieces and were $16.99 per lb. So, I got a half pound which came out to be eight scallops. I asked the fish monger to hand me the container so I could smell them and sure enough they smell sweet and just like the ocean. Not fishy at all.

Here's what I used to make these Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

8 Sea Scallops
French Baguette sliced into 1/4 inch rounds
5 small vine ripened tomatoes (ping pong or golf ball size)
Fresh Basil leaves
2T Unsalted Butter
1/4 C Mayonaise
1T Sriracha Chili Sauce
1T Lemon fresh juice
1T Ketchup
1T Oilive oil
1 garlic clove
S&P to taste

Rinse your scallops with cold running water then lay on a plate lined with paper towel and pat them dry.

Lightly sprinkle scallops with kosher salt.

I decided to use a cast iron skillet over a non-stick pan because I wanted to get a really good browning and canalization on these scallops quickly. A non-stick pan would have required a longer cooking time and you never want to over cook a scallop.

Melt the butter over medium high heat. Place the scallops in butter and cook for 2 -3 minutes.

Turn each scallop over and continue to cook for another two-three minutes. While scallops are cooking tilt the pan and spoon the hot browning butter over the tops. Once the scallops are finished cooking remove them from the pan and place on a plate with a clean towel to drain.

The grocer's bread department usually carries baguettes already sliced into rounds, but if you can't find those then grab a whole baguettes and slice it into 1/4 inch rounds. Place 16 rounds on a cookie sheet and brush with olive oil. Place under the oven broiler and keep an eye on them. Toast until golden but not burnt.

While the baguette rounds are still hot take a clove of garlic and rub each piece of bread. The more you scrub the rounds with the garlic the more flavor it will impart.

Slice your small tomatoes into 16 slices or enough slices for each baguette round you have. Please note these are not cherry tomatoes they are just very small tomatoes about the size of ping pong or golf balls.

Pluck 16 Medium sized leaves from your fresh basil plant or package. DO NOT use dried basil!

In a small bowl mix the mayonnaise, sriracha, lemon juice, ketchup. Place a dollop on each garlic toasted round.

Lay each scallop on its side and slice in half creating two pieces each with a seared caramelized top. I wish I had photographed this step, but I'm sure you can figure it out. If not let me know in the comments.

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

Create you layers. Croustini, sriracha sauce, then lay down a basil leaf, top that with a tomato slice and lastly sit a scallop half on top. Serve and Enjoy!!!

Tomato Basil Sea Scallop Croustini with Sriracha Chili Sauce

These snacks are so good! I hope you have a chance to try making them for yourself. If you do please let me know how they came out.

Roasted Lamb and Mint Jelly Sliders

noreply@blogger.com (Anonymous) — Mon, 09 Apr 2012 22:52:00 +0000

I hope everyone had a Blessed and Joyous Easter! Easter church service is one of my favorite times of the year and one of the most tearful. I am so thankful to Jesus for his sacrifice for me. imagine standing in Mary's shoes.

Well I made some really quick and tasty Roasted Lamb and Mint Jelly Sliders for dinner tonight from the left overs from yesterday.

Just a quick note: I roasted a 7 lb bone-in Leg of Lamb to perfection. Here's how. Preheat oven to 400 degrees.

Using a paring knife make one inch incisions and insert a sliver of garlic do this all over the top side of the roast (about 10 times). Place lamb fat side up in a roasting pan. In a small bowl mix 4T Olive oil, 2T Kosher salt, 2 T each of dried Rosemary, Sage & Thyme and 2 tsp freshly cracked black pepper. Rub mix all over the top of the lamb. Roast lamb at 400 for 30 minutes then reduce to 350 degrees and roast for 1.5 hours or until a meat thermometer reads 155 degrees. Remove from oven and let rest for 20-25 minutes temp should rise to 165 degrees. Serve with your favorite sides.

Make gravy with drippings! In a sauce pan over medium heat whisk 2T flours into 1/4 cup of drippings whisk until smooth, then stir in remaining drippings up to 1 1/2 cups. Season to taste. Note: If your lamb doesn't produce enough dripping then use beef broth to make up the difference.

For the sliders:
Leftover lamb sliced into bite size pieces
Leftover gravy
One medium onion sliced
1 Cup (4oz) Gouda cheese shredded
8 Fresh or Frozen Dinner Rolls
1T Mint Jelly
2T Mayonnaise

Bake dinner rolls, grate cheese, saute onion and warm leftover lamb and gravy.

Next, mix the mayo and jelly together ( I know it sounds wired but it makes assembly so much easier).

Split a roll in half, smear with the mayo-mint sauce. Stack on heated lamb, sauteed onion, cheese and then gravy. Replace the top of the roll and Enjoy!

French Bread Breakfast Tart

noreply@blogger.com (Anonymous) — Sat, 07 Apr 2012 10:00:00 +0000

I usually like to eat the standard American breakfast of eggs, bacon and toast in some form or another. With that said I also like a mobile breakfast that can be eaten on the go. So, check out this open face egg and cheese French Bread Breakfast Tart. Easy, very tasty and can be picked up and eaten in one hand. The French Bread is just about as awnry as I am first thing in the morning. Granted, on the weekends 'first thing in the morning' is not until about 10am so this holds me until lunch quite well.

Ingredients I used:

1- Pillsbury French Bread refrigerated roll

4-large egg

1 1/2 C shredded Gouda cheese

1 C slices of Ham-rolled then sliced into ribbons

4 T chopped chives

Dash of dried Basil, Rosemary, salt and pepper

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray then line with parchment paper.

Chop, shred and slice your ingredients. I used Gouda because I really like the mild aged flavor and the creamy texture when it's melted.

Carefully unroll the french bread roll, look for the seam and pry the roll apart. Then divide it into four rectangles. I use a pizza cutter. Spread the dough with your fingers until it is about 1/4 inch thick and as large a rectangle as you can get it.

Okay now! Build a nest for your egg. Sprinkle the dough with a pinch of dried basil, rosemary salt and pepper. Divide the pile of cheese into for and mound and spread it on top of the dough. Follow that with the ham and then the chive. You want to make sure there is a well in the center. That's where your egg will nest.

Crack an egg and drop it into the center of all your ingredients. Oh pardon the interruption, you may have noticed the orange juice in the background? That was made by the hands of my niece Kayleigh. She is learning to cook and decided to add to the menu. Thank you very much Kayleigh for your valued input. <3

Now, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly.. Work quickly otherwise the egg white will try to make a run for it.

Bake in the oven at 350 for about 20-25 minutes until the bread is golden and the egg white is set.

This is better than anything you can get at McGolden King.

Mango Ginger Habanero Drummette Lollipops

noreply@blogger.com (Anonymous) — Mon, 02 Apr 2012 17:20:00 +0000

Mango Ginger Habanero Drummette Lollipops

The retailer I work for was so gracious to bump our employee discount up to 20% this weekend,(seriously?). Anyway it's better than nothing. Being a lover of all things housewares and gourmet food related I am actually quite pleased to be in charge of that department. I get to see all the new products before anyone else and can ferret them away before they are gone. Teehee!!!

One of the things I found was a bottle of Mango Ginger Habanero Sauce. I love flirting with the heat of the Habanero it is so darn hot, but also has a good flavor. I despise hot just for the sake of being hot. As you know the Habanero was once the Worlds's hottest pepper known to man. Go Trinidad!!!

I enjoy chicken wings, but hate the mess of eating them. Turning them into lollipops eliminates that icky sticky mess.

Here's a quick and super easy, nearly lazy, snack I made today before heading off to work....

You'll need:
1 small package of chicken wing drummettes. (1.21lbs)
1/4 C Mango Ginger Habanero Sauce

and perhaps a glass of milk....

In a small sauce pan over medium-low heat reduce 1/4 C of the Mango Ginger Habanero Sauce to a syrupy consistency, about 10 mins. Remove from heat and set aside.

Preheat oven to 400 degrees. Grab the thin end of the drummette firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Don’t try to force it, let the knife do the work. Once the skin is cut all around, use your knife to scrape down the meat from the bone. Cut through the silver skin. Push the meat down to the other end. At this point you can either turn it inside out or leave the skin on the outside. I prefer the skin on the outside so it can crisp up.

Season with salt and pepper and place on baking sheet with a rack. This will allow some of the fat to leave, and promote even roasting.

Roast your drummette lollipops at 400 degrees for 20-25 minutes.

Remove and en-robe your roasted chicken wing drummettes in the Mango Ginger Habanero syrup. Serve with a glass of milk. Enjoy!!!

These are so good!

Habanero Eating Contest anyone!?!

Dilled Devil Eggs with Caviar

noreply@blogger.com (Anonymous) — Fri, 30 Mar 2012 21:55:00 +0000

Sink your teeth into these beauties!!!

A small jar of caviar goes a long way and I still have a bunch to use up yet. My sisters and I always make a batch of Deviled Eggs for Thanksgiving and I figure with Easter coming up next weekend this recipe is timely. I also had plenty of dill leftover from last weeks snack recipe. The only thing I didn't have on hand, believe it or not, was mayonnaise. I know right? Who doesn't have mayo in the fridge?!? No worries though we have like a gallon of nonfat Greek yogurt so I substituted with that. Which dropped the calorie count on these way down.

Here's what I used:
5 fresh eggs
2 tsp fresh dill chopped
1/4 C Nonfat Plain Greek Yogurt
pinches of salt, pepper, Cayenne pepper, garlic powder
1/2 tsp yellow mustard.

First your eggs should look exactly as mine do after they have been hard-boiled. Perfectly yellow and fluffy and no obnoxious odor.

If you have a green ring around them or if they smell like sulfur than you'll want to follow my directions. I know there are a lot of over the top techniques out there, like poke a whole in the bottom or let them sit in the hot water after boiling them or how about cooking them in the oven. But really folks boiling an egg IS NOT ROCKET SCIENCE!

Place your eggs in a 2 quart sauce pan, cover with cold tap water and place on stove over a medium flame. Set the timer for 20 minutes. Go do something. When the timer goes off drain the water from the pot leaving the eggs in the pot. Fill pot with ice and cover that with water, let the eggs in ice water sit on the counter for 10 minutes. Peel the eggs immediately. That's it, nothing more, nothing less. :)

Cut your eggs in half, lengthwise. Remove your perfectly cooked yolks from the egg white. Place the whites on a plate and set it to the side for later. Place the yolks in a small bowl and mash the yolks with the back of a fork.

Once the egg yolks are crumbled into small uniformed sized pieces it's time to add some spices and seasonings.

I've added dill, salt, pepper, mustard and nonfat Greek yogurt. The yogurt is very bland so adding spices is so important here. The garlic powder is a definite must add otherwise you'll be standing at the counter as I was saying " Hmmm something is missing!"

Oh and these are Deviled Eggs so gotta add a bit of the devil. Shake a couple of dashes of Red Pepper Cayenne in there. In my opinion the more the better, but kids were going to be eating this batch as well so I had to use it sparingly. Stir it all up into a smooth paste.

Once you've got it all mixed up and tasting the way you want, use a spatula to scoop your mix into a Ziploc baggie. Seal the baggie except for about a quarter of an inch at the top. Snip off one of the bottom corners about a 1/4- 1/2 inch. You are now ready to pipe for filling into those egg whites over there.

Gently squeeze the filling into the cup of each egg white. Evenly distributing to fill all of the cups. Get fancy make some swirls and pointy peaks.

"Close the door! We're getting dressed here!"

You filling should be stiff enough to hold a peak, but not so dry that it has no shine to it. I cold eat these just like this, but I promised you caviar. I got my eye on that one in the front though. Mmmm!

"Three's a party!"

Using a plastic spoon of knife drop a small lump of caviar on each and accent it with a very small sprig of fresh dill. You don't want to use metal utensil when serving your caviar because it ruins the taste. The material of choice for serving caviar is Mother-of-Pearl. Mother-of-Pearl is non-reactive material and it lets caviar's fragile taste shine. You can read more about caviar spoons here.

"Umm...where did everybody go?"

Oh look at you...all dressed up and no where to go? Come to momma!

I've attached links below that I feel may be of some use to you. Check them out and let me know what your think:

,

Salmon Mousse in Belgian Endive Boats

noreply@blogger.com (Anonymous) — Sat, 24 Mar 2012 22:49:00 +0000

Salmon Mousse in Belgian Endive Boats

It is raining cats and dogs here! While I was out going to the movies (Hunger Games) and running errands I got drenched. The tune in my head all day has been "April Showers bring May Flowers!" and I swear the grass is so much more verdant than it was yesterday. Unfortunately though, this driving rain is stripping the Cherry Blossoms off the tree branches prematurely.

I threw together a really quick snack this afternoon, nothing too fancy or expensive, but can be served for an elegant lunch or party. I love when they pass trays at wedding receptions or cocktail parties that have something served in an endive leaf.

Belgian Endive

Endive leaves are the perfect snack canvas. They are crispy, bite size and have a very neutral flavor. They are extremely low on the glycemic index and are strongly anti-inflammatory. You can read more about the nutritional value of an endive here.

After peeling off of just the two outer leaves this is what an Belgian Endive look like. And yes it is pronounced On-deeve.

I'm not sure why but I picked up some Vegan Cream Cheese instead of the full fat regular Philly Cream Cheese. I'm not vegan, but I figure slipping a few vegan foods into my diet once in a while couldn't hurt. Vegan crean cheese made from soy kinda tastes like the real thing, although I haven't tried it spread on a bagel or anything. The jury is still out.

4oz. Smoked Salmon, 2T Fresh Dill, 2oz. Cream Cheese, Juice half a Lemon, Black Pepper to taste

I whizzed 4oz. Smoked Salmon, 2T Fresh Dill, 2oz. Cream Cheese, Juice half a Lemon, Black Pepper to taste up in the blender, the one I used is a ninja. No really it's a Ninja Kitchen System 1100 , its got like six blades and a uber powerful motor that just eviscerates any and everything you could possibly put in it.

After cutting the bottom from the endive I removed the leaves one by one and set them on the serving plate. Spoon the mousse into a Ziploc baggie. (Ugh! Unfortunately I couldn't locate my brand new never used pastry bag!) Pipe a good amount of mouse into each leaf.

I garnished these with a caper, lemon zest and red caviar (lumpfish). Kick back and enjoy! Now I am going to fix a cocktail and relax!

Have you ever tried Vegan Cream Cheese? Let me know what you think.

Get your own Ninja!

Candied Citrus Peel

noreply@blogger.com (Anonymous) — Sun, 18 Mar 2012 22:58:00 +0000

Even though this recipe can be a bit laborious it is totally worth the effort. Citrus peel has such a zingy flavor that just perks up the pallet. I dipped half of each peel in chocolate, but they are just as yummy without the chocolate.

My childhood friend Alexa had mentioned on Facebook that she wanted some of these Candied Citrus Peels so I figured I'd whip up a batch. She is sending me great stuff all the time. The last thing she sent me was one of her "Bags-of-the-Week". Check out here blog and see what she creates using re-purposed items around the house.

Okay Candied Citrus Peels!

You'll need:

4-5 citrus fruits (I used 2 oranges, 1 grapefruit and 3 lemons)

4 C water
2 C Sugar
More sugar for coating
Dark Chocolate Baking Bar -optional

Cut each fruit into quarters and remove peel. Try not to tear the peel.

Using a sharp paring knife remove as much of the bitter white pith as you can.

Slice the peels into 1/4-1/2 inch strips

Boil for 20 minutes in a large pot with enough water to cover. Drain and repeat this boil process one more time. Drain and set aside.

In a large pot add the 4 C water and 2 cups sugar, heat to dissolve sugar. Add parboiled peels. Bring to a boil them lower to a simmer. Simmer on med-low for 1 hour. Brush the insides of the pot while cooking with hot water and a basting brush. This will help get rid of the crystallization of sugar on the sides of the pot.

Once your peels have simmered for an hour allow them to cool in the syrup. When cool enough to handle roll each peel strip in the additional sugar and place on a rack to dry over night. Store syrup in an airtight container in the fridge and use it to sweeten teas, fruit juices or pour over ice cream etc.

If you want to eat them today, place them in a 200 degree (or the lowest setting) oven for about 2 hours.

Melt dark chocolate in a double broiler and dip all or half of each peel, let dry for a few hours.

FINALLY!!! It's time to enjoy all your efforts. Can you believe how long it takes to make these candied peels. Luckily the citrus oil bite will slow the kids down so you'll have a chance to enjoy them for a while. Enjoy!

Crispy Baked Parmesan Asparagus Spears

noreply@blogger.com (Anonymous) — Sun, 18 Mar 2012 21:21:00 +0000

Asparagus! Either you love it or you don't! I love it! Even more so baked. Baking asparagus in the oven rather than steaming it won't leave your house smelling sour. Plus it comes out so sweet and still has a fresh crispness to it. Yummers!

One cup has more than your daily allowance of vitamin K. And it's a great source of folate, vitamin C, vitamin A, thiamin, niacin, tryphtophan, fiber, and vitamin B6

Look at how crunchy they are! These are not fried either, that's crust comes from using Panko bread crumbs.

You'll need:

15-20 Fresh Asparagus
2 egg whites
1 C Panko bread crumbs. I used plain, but seasoned ones would be great too!
1/2 C flour
1/2 C finely grated Parmesan cheese
salt & pepper to taste

Mix the panko, flour and Parmesan cheese, salt & pepper in a large plate. Set aside.

Place a wire rack in a cookie sheet and spray it with a non-stick product. To make sure there is good heat flow I used a rack that stands about 4-5 inches above the sheet.

Snap each asparagus spear to remove the woody end. Just bend the spear and it will snap on its own in the correct spot.

Stir the egg whites with a fork just to break them up. Roll the snapped spears in the egg whites to coat.

Dredge each spear in the panko-cheese-flour mix. You can put the spears back in the egg white and dredge them a second time in the panko mix, if you want an even thicker crunchy crust.

Place the asparagus on the wire rack and bake in 425 degree oven for 15-20 minutes. Serve immediately while hot. They are good at room temperature too, but aren't as crunchy.

I served mine with my trusted friend Siriacha sauce. Enjoy!

Lobster Cucumber Cups

noreply@blogger.com (Anonymous) — Mon, 12 Mar 2012 23:49:00 +0000

Well my intention was to make Lobster Lettuce Wraps, but the lettuce I had on-hand didn't work out well for photographing. The wraps were delicious though. So, rather than scrap the recipe I decided to change the delivery method and serve it up a different way.

I can see serving these at a spring luncheon or bridal shower as an appetizer and they are wonderful just as a snack.

Aren't they cute?!!!

Here's how to make them:

I used 3-4ounces of Lobster meat from the Seafood department frozen section. It's just quicker and easier. Chop it into large chunks.

Half small onion chopped
1 clove garlic minced

2T cucumber (diced), 1T red bell pepper (diced), a few cilantro leaves for garnish. I like a Serrano Pepper for some extra bite.

I minced the Serrano Pepper. Don't be a hero, remove the seeds and membrane!

Saute your onion and garlic in a tsp of olive oil until they are golden brown about 3 minutes. Remove from the heat then add your Lobster chunks.

Add some Asian sauces like, 1tsp Hoisin Sauce, 1tsp Asian Peanut Sauce, 1tsp Soy Sauce stir to mix.

Spoon lobster filling into lettuce leaves, fold sides of leave into center and roll. This would work better with a bib lettuce that forms a natural cup. I had on-hand green curly lettuce which is too floppy, for photo purposes, but tasted fabulous.

Instead I reworked the delivery method by using cucumber cups

Take a citrus zester and pull it along the skin of a large cucumber to form a decorative look. Cut 1 1/2 inch sections from it.

Using a melon baller remove the seeds, but be sure to leave some cucumber flesh at the bottom so your filling doesn't fall out.

Sprinkle a few granules of kosher salt into your cup, then turn them upside down on a paper towel to drain for 10 minutes or so.

Spoon your filling into the center and garnish as desired. Serve with extra Hoisin sauce and Sriracha on the side.

Lobster Cucumber Cups....These are so fun!

Let me know what you think? Did you try them?

Ahi Tuna Poke with Gomo Wakame

noreply@blogger.com (Anonymous) — Fri, 09 Mar 2012 23:39:00 +0000

I had this crazy craving for some really good sashimi today! When I was in California last year I ate this stuff nearly everyday. I'd dress up my grand daughter put her in the stroller and off we'd go to the local grocer. The only difference is they used salmon instead of the traditional ahi tuna. Poke (Po-kay) means tiny little pieces in this case tuna. Because the tuna is uncooked and fresh it has a nice meaty texture, but is still very tender not mushy however. I served mine today with a side of Gomo Wakame which is seaweed salad.

So on the way home from work I picked up a 6oz. sashimi grade Ahi Tuna Steak from Wegman's. I recommend the raw tuna at the sushi bar not at the fish counter. Sashimi it is intended for raw consumption and is handled with a higher standard of food safety in mind, (so I tell myself).

Now, this is not traditional Hawaiian poke as I didn't have some of the ingredients, but as you know I make due with what's in the pantry.

After dicing the Ahi Tuna steak into 1/2 inch cubes I mixed it with about 1/4 cup Soy Sauce, half small onion minced, 2T Gomo Wakame chopped, a pinch of red pepper flakes, 1 garlic clove minced. Let it set in the refrigerator covered for about 30 minutes.

Serve it on a bed of lettuce and sprinkle with toasted sesame seeds. Grab a pair of chop sticks and Enjoy!!

Note: this is one of those foods that must be eaten at the time it is prepared. If you let it sit around the texture goes horribly wrong.

Here's a link to a video of how to make Spicey Ahi Tuna Poke.

Salmon Stuffed Mushroom Caps

noreply@blogger.com (Anonymous) — Tue, 06 Mar 2012 19:22:00 +0000

These warm Salmon Stuffed Mushroom Caps are overflowing with flavor and are so simple to make. With a little help from the Gorton's Fisherman and a few fresh veggies I was able to quickly whip together this wholesome snack.

As always the ingredients I used for today's snack are only what was available at the time I was ready to eat. So, take a look in your freezer and pull out whatever frozen fish or protein you happen to have. We just so happened to have Gorton's Grilled Salmon, Lemon Butter flavor. You'll want to cook it according to the package or heat it through in a skillet then set it aside to cool. I used both salmon fillets in the package.

We had about ten large button mushroom left in the fridge, so I cleaned them up with a damp paper towel, just to remove any dirt particles. Never wash your mushrooms in water because they are like little sponges and will become waterlogged, which will keep them from browning. Remove the stems and scoop out the center. Place your cleaned mushrooms in a baking dish just big enough to hold them, the tighter the fit the better. Set aside.

Chop the stems and centers of mushrooms, 3T onion, 1 T celery, 2T red bell pepper. Saute veggies in a large skillet with 1T butter. Use a nice large skillet on a med-high heat. The large skillet will allow the water to evaporate as it is released from the mushrooms and veggie. Continue to saute and stir your veggies until they are cooked and caramelized like the image below.

I could just eat these veggies as is, but I'll hold off until the finished product. See how they have browned and caramelized and the water has evaporated. If you still have a lot of liquid in the bottom of your pan then you'll need to continue cooking your veggies. Too much water will make your mushrooms a soggy mess.

Now that the salmon is cooled, take a fork and flake it in to small chunks.

We have Ritz and as y'all know~ Everything tastes better on a Ritz! So, I was sure it would taste good in these Salmon Stuffed Mushroom Caps. Just take 8-10 crackers and pound the heck out of them in a Ziploc baggie. For good solid filling that is not too loose and holds up to the moisture that the mushrooms are going to give off you'll want to have at least 1/4-1/3 Cup of cracker crumbs.

Mix together in a large bowl, the flaked salmon, cracker crumbs, sauteed veggies, 1 beaten egg and 2-3T milk. Season with salt & pepper and a few sprinkles of Cayenne Pepper. This should yield about 3/4 to 1C of filling. Your filling should have enough body to pile it into your mushroom caps. If your filling does not sit-up on the spoon like in the above photo then you'll want to crush more cracker in it.

With the cleaned caps in a baking dish fill all your caps using all of the filling. As you can see I had ten and was able to fill them all with lots of this yummy filling. Pile it on there!!!!

Bake them in a 400 degree oven for 15-20 minutes. And look what you get.....

These Stuffed Mushroom Caps are so good and good for you! Mushrooms are one of the Top 20 Super Foods!!

You are what you eat

noreply@blogger.com (Anonymous) — Sat, 03 Mar 2012 14:50:00 +0000

I love this image! It's a good reminder that we are what we eat, and it truly does show on our face whether we are eating well or no.

I'm going to start looking into and practicing more "clean eating" as well as introducing some "raw foods". Nothing drastic just something to change things up a bit.

Doesn't Almond Buttered Banana & Açaí  sound yummy. Keep an eye out for that coming soon!

Hey do me favor, and follow me on Facebook, Twitter and Subscribe to my RSS feed. Oh and I'm on Pinterest too.