Tuesday, March 31, 2009

FDA: Avoid Pistachios

Food safety officials say consumers should avoid all food containing pistachios.

Story Link: http://www.yahoo.com/s/1051345

Thursday, March 19, 2009

Tropical Triffle




Ingredients:

· 1 Angel food cake loaf
· 2 cups mango, cubed
· 2 cups strawberries, sliced
· 4 kiwi, sliced thinly
· 1 large box vanilla pudding, follow directions on box
· ½ tsp. rum extract
· 1 tsp. coconut extract
· 1 cup coconut, toasted
· 1 tub whipped topping

Directions:

Slice angel food cake loaf in to 8 slices and spray with a margarine spray. Place slices on a Panini grill and grill until lightly toasted. Half, then quarter each grilled slice of angel food cake, set aside. Follow directions on the pudding box for the pudding recipe, adding extracts, and ½ cup of toasted coconut.

To assemble the triffle, layer toasted angel food cubes, half of pudding mixture, ¼ cup of toasted coconut, two of the kiwi sliced, 1 cup of the mango, 1 cup of the strawberries, and three-quarters of the tub of the whipped topping. Start over with the remaining ingredients, layering until completed.

Roasted Sweet Potato Medallions

Ingredients:

· 3 large sweet potatoes, peeled
· ¼ cup brown sugar
· 1 tsp. coarsely ground salt
· 1 tsp. cracked black pepper
· Margarine spray

Directions:

Preheat oven to 425°F. Spray a cookie sheet with non-stick spray, set aside. Slice sweet potatoes into ½ inch medallions on a slight bias. Place on sprayed sheet, spray with margarine, sprinkle brown sugar, salt and pepper evenly over sweet potatoes. Bake for 45 minutes.

Tuesday, March 17, 2009

Buttered Irish Potatoes and Leeks



Ingredients:

· 2 cans sliced potatoes
· 1 leek, sliced ¼-inch
· 3 tbsp. light butter
· 1 tbsp. chives
· Coarsely ground salt
· Cracked black pepper

Directions:

Rinse canned potatoes and strain. In a medium sized saucepan, melt butter and sauté leeks for 3 minutes. Add potatoes, chives, salt, and pepper. Stir with a wooden spoon to coat the potatoes entirely. Heat through and serve warm.

Reuben

St. Patrick's Day Chicago 2008











Irish Toast, Proverb, and Blessings

Irish Toast:

May you live as long as you want
And never want as long as you live!

Irish Blessings:

May God grant you always
A sunbeam to warm you,
A moonbeam to charm you,
A sheltering angel
So nothing can harm you


May the lilt of Irish laughter
Lighten every load.
May the mist of Irish magic
Shorten every road.
May you taste the sweetest pleasures
That fortune ere bestowed,
And may all your friends remember
All the favors you are owed

May there always be work for your hands to do.
May your purse always hold a coin or two.
May the sun always shine on your windowpane.
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you.
May God fill your heart with gladness to cheer you.
And, until we meet again,
May God hold you in the palm of His hand.

Hills as green as emeralds
Cover the countryside;
Lakes as blue as sapphires
Are Ireland’s special pride.
And rivers that shine like silver
Make Ireland look so fair,
But the friendliness of her people
Is the richest treasure there.

May good luck be with you
Wherever you go,
And your blessings out number
The shamrocks that grow.

May good luck be your friend
In whatever you do,
And may trouble be always
A stranger to you.


Irish Proverb:

If you are lucky enough to be Irish,
You are lucky enough.

Monday, March 16, 2009

Roasted Potatoes Vinaigrette

Ingredients:

· 4 Yukon Gold Potatoes, cut in half
· 1 yellow onion, cut in quarters
· 2 tbsp. olive oil
· 2 tbsp. balsamic vinegar
· 1 tsp. coarsely ground salt
· 1 tsp. coarsely ground pepper
· 1 tsp. cayenne pepper
· 1 tsp. thyme

Directions:

Preheat oven to 425°F. In a large bowl combine all ingredients, toss to coat potatoes and onions. Place ingredients on a foil covered cookie sheet and bake for 45 minutes.

Tequila Lime Grilled Chicken

Ingredients:

· 2 oz. Tequila
· ¼ cup lime juice
· 2 tbsp. olive oil
· 2 tbsp. chives, chopped
· 2 tbsp. cilantro, chopped
· ¼ tsp. cayenne pepper
· 1 tsp. coarsely ground salt
· 1 tsp. coarsely ground pepper
· 5 lbs. chicken leg quarters, separated

Directions:

Mix all of the ingredients together except the chicken in a large bowl. Place the leg quarters in the bowl and cover each piece with the tequila mixture. Allow chicken to sit in tequila mixture and marinade for 30 minutes covered with plastic wrap and refrigerated.

Heat grill and place chicken fat side down on hot grill surface and close lid. Grill for 10-12 minutes on each side. Check often not allowing to burn. Remove from grill and serve.

Mint Truffles

Ingredients:

· 1 pkg. (10 ounces) mint chocolate chips
· 1/3 cup whipping cream
· ¼ cup butter or margarine
· 1 container (3 ½ ounces) chocolate sprinkles

Directions:

Line baking sheet with waxed paper; set aside. Melt chips with whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.

Shape about 1 tablespoonful mixture into 1 ¼ -inch ball. To shape, roll mixture between palms. Repeat procedure with remaining mixture. Place mint balls on waxed paper. Place sprinkles in shallow bowl; roll mint balls in sprinkles. Place truffles in petit four or candy cups.

Irish Soda Bread

Ingredients:

· 4 cups all-purpose flour
· ¼ cup sugar
· 1 tbsp. baking powder
· 1 tsp. baking soda
· 1 tsp. salt
· 1/3 cup vegetable shortening
· 1 cup raisins or currants
· 1 egg
· 1 ¾ cups buttermilk

Directions:

Preheat oven to 350°F. Grease large baking sheet. Set aside. Sift flour, sugar, baking powder, baking soda, and salt into large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins or currants. Beat egg in medium blow using fork. Add buttermilk. Beat until well combined. Add buttermilk mixture to flour mixture. Sit r until mixture forms soft dough that clings together and can be shaped into a ball.

Turn dough out onto well-floured surface. Knead dough gently 10 to 12 times. Place dough on prepared baking sheet. Pat dough into 7-inch round. Score top of dough with tip of sharp knife, making an X about 4 inches long and ¼ inch deep.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Immediately remove from baking sheet; cool on wire rack. Bread is best eaten the day it is made.

Irish Recipes

Have an Irish recipe to share? Post it now. Thank you.

Sunday, March 15, 2009

Tonight's Menu

On the menu tonight: Tequila Lime BBQ Chicken, Roasted Vinaigrette Potatoes and Onions, and Vanilla Wafer Banana Triffle

Thursday, March 12, 2009

Homemade Tortilla Chips with Merquen Mandarin Salsa

GourmetCountry offers a revamp on an old recipe of homemade tortilla chips with merquen mandarin salsa. Will have to try this recipe out this weekend.

Story Link:
http://www.gourmetcountry.com/article_info.php?articles_id=91

Dreaming of Fresh Tomatoes? Heirlooms Have A Big Consumer Following

Black tomatoes top favorites among heirloom varieties

Story Link:
http://www.saveourfood.org/Learn/CurrentNews/Pages/BlackTomatoes.aspx

Wednesday, March 11, 2009

Anti-Pasto Stuffed Bread Recipe

Ingredients:
  • 1 frozen bread loaf (white or wheat)
  • 1 pkg. pepperoni
  • 1 bell pepper
  • 1 onion
  • 2 tsp. extra virgin olive oil
  • 1 small can black olives
  • 1 small jar green olives
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 1/2 cups mozzarella cheese, shredded

Directions:

Spray a cookie sheet with non-stick spray, place frozen bread loaf on sheet and spray with non-stick spray and let thaw and rise. In the meantime, core and seed bell pepper, peel and quarter onion and place on a seperate cookie sheet. Brush 2 teaspoons of olive oil over top of both vegetables and broil in oven until bell pepper is slightly burnt. Remove from oven and place bell pepper in a sealed baggie and allow to sweat for 30 minutes.

Remove bell pepper from baggie and remove skin and discard. Slice skinned bell pepper into strips and set aside with quartered onion. In a large bowl place bell pepper, onion, olives, pepperoni, basil, and oregano and stir until well mixed and allow to marinade until bread loaves are thawed and raised.

When bread loaves are thawed and raised, roll out with a rolling pin to stretch to all corners and sides of cookie sheet. In the center, layer all the meat, olives, and vegetables. Start to roll the dough like you would a burrito, by folding the short ends over the filling first then by tucking the lengthwise section of the dough and folding over until the filling is completely covered.

Preheat an oven to 350 degrees. Brush the filled dough with olive oil and dust with garlic salt/powder (optional). Cut three slits down the middle of the bread loaf. Allow the anti-pasto loaf to raise for 30 minutes in a warm place. Bake for 20-25 minutes till golden brown. Slice and serve will still warm.

Anti-Pasto Stuffed Bread

Anti-Pasto Stuffed Bread is on the menu for tonight. I will post the recipe and pictures later this evening.

Pairing Wine and Cheese

I have always been interested in wine pairings and have picked up a few books on the subject. While surfing this morning, I found this on the Fine Living Network website and wanted to share it with all of you.

Story Link:
http://www.fineliving.com/fine/wine_steward/article/0,1663,FINE_2636_2737843,00.html

Making Desserts More Elegant

There was a mini-commercial/show on this morning, and it demonstrated how to dress desserts for a more elegant look. I saved it on my DVR, but wanted to share the website with the rest of you.

Story Link:
http://www.fineliving.com/fine/entertaining/article/0,2498,FINE_22197_2163596,00.html

Dressing Up Fresh Fruit

Tips from an award-winning pastry chef in Ohio.

Story Link:
http://www.fineliving.com/fine/entertaining/article/0,2498,FINE_22197_2336071,00.html

Tuesday, March 10, 2009

Monday, March 9, 2009

Banana Chimichangas

Ingredients:

  • 4 small tortilla
  • 2 bananas, halved
  • 2 tbsp. light margarine
  • 2 tbsp. Splenda Brown Sugar
  • 1 tbsp. Rum
  • Caramel Topping
  • Sugar-Free Whipped Topping

Directions:

Set oven to broil. In a small non-stick frying pan, melt margarine, add brown sugar and rum. When melted together, place bananas into pan and sauté to warm through. Place each banana half into a tortilla, fold as if you would a burrito. Place on greased cookie sheet (greased with non-stick spray). Spray each banana chimichanga with non-stick spray to allow for a nice golden brown deep-fried look. Place in oven and watch closely for 2-3 minutes. After removing from oven cut each chimichanga on a bias, place a dollop of whipped cream on top and drizzle with caramel sauce.

Light and Easy Potato Salad

Ingredients:

  • 2 - 15oz. canned diced potatoes
  • 1/4 cup low-fat mayo
  • 2 green onions, chopped
  • 1 tsp. yellow mustard
  • 1 tsp. brown mustard
  • 1 tsp. celery salt
  • 1 tbsp. sweet pickle relish
  • 1/4 cup Egg Beater's egg whites
  • 1 tsp. paprika

Directions:

Rinse and drain diced potatoes and place in a medium sized mixing bowl. Add mayo, green onions, mustards, celery slat and relish. In a cereal-size bowl, spray with non-stick spray and add egg whites. Microwave egg whites for 1 minute. Allow to cool, dice and place in potato salad mixture. Mix all ingredients together and sprinkle with paprika.

Black Forest Cherry Cake

Ingredients:


  • 1 Devil's Food Cake Mix
  • 1 1/4 cups water
  • 1/2 cup unsweetened applesauce
  • 3/4 cup Egg Beater
  • 1 can No Sugar Added Cherry Pie Filling
  • 1 tub Sugar Free Whipped Topping
  • 1/4 cup Chocolate Chips, melted
  • 1/4 cup White Chocolate Chips, melted
Directions:

Preheat oven to 350°. Spray mini-bundt cake pan with non-stick spray, set aside. Mix together the cake mix, water, applesauce and egg beater on medium for 2 minutes. Pour into mini-bundt cake pan. Bake for 20 minutes until set. Allow to cool thoroughly. Place a heaping tablespoon of pie filling in each bundt cake. Top with a heaping tablespoon of whipped topping and drizzle melted chocolate chips on first, then drizzle the melted white chocolate chips on top of the mini-bundt cakes.

Makes 6 mini-bundt cakes.

Ravioli Soup

Ingredients:

  • 1 lb. Italian sausage
  • 1 tbsp. beef bouillon paste
  • 1 tbsp. chicken bouillon paste
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2 tbsp. olive oil
  • 1 lb. baby spinach, coursely chopped (optional)
  • 1 lb. frozen cheese ravioli

Directions:

In an electric skillet, or a separate skillet, mix bouillon pastes and
water, to fill at least half of the pan. Take a melon baller and scoop
sausage into pan with bouillon and allow to simmer until cooked through,
about 10-15 minutes. In a stock pot, add olive oil, peppers and onions.
Allow to sautee. Once bouillon has cooked through, add to stock pot. Turn heat to medium and allow to simmer. Add spinach and ravioli. Stir occasionaly.

10 Things We Overpay For

Choose less-expensive alternatives to everyday purchases that cost too much.

Story Link:
http://finance.yahoo.com/family-home/article/106701/10-Things-We-Overpay-For

Spicy Shrimp With Chinese Peas

http://foodgoesinmouth.com/2009/02/spicy-shrimp-with-chinese-peas/

Gnocchi

http://restaurantfoodfast.blogspot.com/2009/03/episode-57-gnocchi.html

Raspberry and Almond Shortbread Thumbprints

http://allrecipes.com/Recipe/Raspberry-and-Almond-Shortbread-Thumbprints/Detail.aspx

Sunday, March 8, 2009

Yakatori

This is an easy grilled creation. Asthethically appealing and a hearty appetizer.

Ingredients:

· 1 pound chicken breast tenders
· 6 green onions
· 3 tbsp. soy sauce
· 3 tbsp. teriyaki sauce
· 1 tbsp. sesame seeds
· Wooden skewers

Directions:

Slice chicken tenders 1 ½ inches crosswise. Mix soy sauce, teriyaki sauce, and sesame seeds together in a bowl. Meanwhile, slice green onions in 3-inch sections. Place chicken tenders and green onions in a bowl and marinade for 30 minutes.

Alternating chicken and green onions, skewer until you have three chicken tenders and two onions on each skewer. Grill 3 minutes on each side till golden and cooked through.


Makes 10-12

Fruit Skewers

This is a favorite at family gatherings. This is an appetizer that is light and refreshing.

Ingredients:

· 1 Angel food loaf
· 24 Strawberries, whole (fresh)
· 6 Kiwi
· 24 large pineapple chunks (fresh)
· 24 wooden skewers


Directions:

Cut wooden skewers in half. Slice angel food loaf and spray with a non-calorie butter spray and grill on an indoor grill until golden brown. Next quarter each slice of grilled angel food cake.

Peel and quarter kiwi. Wash strawberries and remove tops. To assemble, skewer the bottom fruit first, as illustrated in the picture above, start with the pineapple, kiwi, grilled angel food, and then strawberries.

For a fast and delicious fruit dip, cream one package of fat-free cream cheese, ½-cup fat-free sour cream, ¼-cup non-caloric sweetener, 1 tsp. coconut flavoring, 1 tsp. raspberry extract, and 2-3 tbsp. skim milk. Blend together until smooth.


Makes 24 fruit skewers

Coconut Shrimp

Note: To cut sugars and fat, use unsweetened coconut and Enova oil.

Ingredients:

· 1 pkg. of colossal shrimp (16-20 ct.)
· 2 egg whites
· 3 tbsp. cornstarch
· 1 -12 oz. pkg. unsweetened coconut
· 4 tbsp. oil

Directions:

Devein and butterfly shrimp. Place cornstarch in a small bowl. In a separate small bowl, whisk egg whites until frothy. In another bowl, place coconut. Heat oil in a skillet on medium-high heat.
Dredge shrimp in cornstarch then in egg whites and then in coconut. Place in heated oil and fry until golden brown, about 2 minutes on each side.

For dipping sauce you can use one of the following recipes:

Orange Dipping Sauce:
· 1 jar sugar-free Orange Marmalade
· 3 tbsp. horseradish sauce

Apricot Mustard Sauce:
· 1 jar sugar-free Apricot Preserves
· ¼ cup Dijon mustard

Makes 16-20

Mini-Caesar Cups

This is an elegant, quick, refreshing, and healthy appetizer to serve to guests. The bread cups serve as their own crouton.




Ingredients:

· 12 slices white bread
· 1 head romaine lettuce or bag of Caesar salad mix
· ¼ cup of Caesar salad dressing
· ¼ cup parmesan cheese, freshly grated


Directions:

Remove crust from bread and slice in half. Roll out with rolling pin to flatten bread and press into mini-muffin cups. Spray with non-stick spray and sprinkle with your choice of salt or garlic salt. Bake in 375° oven for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely before removing from cups.

In a large mixing bowl, mix together chopped romaine lettuce, dressing, and half of the parmesan cheese. Using salad tongs, place salad mixture into crouton cups and sprinkle with remaining cheese. Serve immediately or can be chilled for up to one hour before serving.


Makes 24 mini-Caesar salad cups

Welcome

Welcome to We're Cooking Now. I will be posting very soon, so please check back often. If you have any suggestions or ideas, please feel free to contact me or post them.

Thanks,

Jody Hines