No-Fail Hard-Boiled Eggs

October 12, 2009 By
Image Courtesy of Monster Guide

Image Courtesy of Monster Guide

The holidays are right around the corner and as you get ready for those much-loved deviled eggs, learn how to make hard boiled eggs that won’t disappoint AND won’t feature a grayish ring around the yolk.

  1. Place room-temperature eggs in a saucepan. Cover with cold water so there’s about 1-inch of water above the eggs.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 12 minutes.
  3. Drain hot water and replace with cold water.  Allow eggs to stand in cold water for 5 minutes.
  4. Place eggs in refrigerator for at least 30 minutes or up to 3 days prior to peeling.
Filed Under: Eggs, Sides Tagged With: , , ,

Quick and Easy Pan Fried Smashed Potatoes

October 11, 2009 By
Smashed Potatoes - Final Product

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

  • 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp fresh parsley, chopped

Directions:

  1. Placed a cooled potato on a piece of paper towel.

    Smashed Potatoes - Step 1

    Smashed Potatoes - Step 1

  2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
    Smashed Potatoes - Step 2

    Smashed Potatoes - Step 2A

    Smashed Potatoes - Step 3

    Smashed Potatoes - Step 2B

  3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.

    Smashed Potatoes - Step 4

    Smashed Potatoes - Step 4

  4. Add parsley and serve.

2 Servings.

Filed Under: American, Potatoes, Sides Tagged With: , ,

Lasagna a la Laetitia

October 4, 2009 By
Lasagna Final Product

Lasagna Final Product

This simple lasagna recipe uses my grand-mother’s untraditional meat sauce.  The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10).

Ingredients:

  • 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla)
  • 1 32-ounce container, large curd cottage cheese
  • 5 cups, Bolognese Sauce a la Laetitia
  • 1 8-ounce package of 5-Italian cheeses (from dairy aisle)
  • 4 tbs, grated parmesan cheese

Instructions:

  1. Heat oven to 375F.
  2. Butter a 13x9x3 lasagna pan.  Ladle 2 cups Bolognese Sauce a la Laetitia on bottom of pan.
  3. Layer 4 uncooked noodles over the sauce.

    Lasagna Step 3

    Lasagna Step 3

  4. Empty cottage cheese container over the noodles in the pan and spread evenly.  Sprinkle 2 tbs grated parmesan cheese.
  5. Layer 4 uncooked noodles over the cheeses.

    Lasagna Step 5

    Lasagna Step 5

  6. Ladle 2 cups Bolognese Sauce a la Laetitia over the last noodle layer.
  7. Layer 4 uncooked noodles over the sauce.

    Lasagna Step 7

    Lasagna Step 7

  8. Ladle 1 cup Bolognese Sauce a la Laetitia over the last noodle layer.
  9. Spread the package of 5-Italian cheeses, then remaining 2 tbs grated parmesan over the sauce.

    Lasagna Step 9

    Lasagna Step 9

  10. Bake covered with foil for 50 minutes.  Uncover and continue cooking until cheese is melted, about 10 minutes.  Remove from the oven and let stand 15 minutes before cutting.

6 Servings.

Filed Under: Canadian, Entrees, Italian, Pasta Tagged With: , , ,

Beer Braised Slow Cooker Pork Roast

September 28, 2009 By
Beer Braised Slow Cooker Pork Roast

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

  • 1 – 4lb pork roast, fat trimmed off
  • 2 tbs Dijon mustard
  • 2 tbs brown sugar
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 1 bottle beer, medium bodied
  • 1 cup chicken broth
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Rinse pork roast with water and pat dry with paper towels.
  2. Spread mustard on roast and rub all over surface.
  3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
  4. Place roast in the slow cooker, pour beer and broth around it.
  5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
  6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

Filed Under: Entrees, Pork, Slow Cooker Tagged With: , , ,

Spicy Bloody Mary with Prawn

September 27, 2009 By
Bloody Mary

Bloody Mary

Need a great drink idea for your next brunch?  This Spicy Bloody Mary with Prawn packs a ton of flavor and looks very stylish.

  • 2/3 cup top-quality tomato juice
  • 2 ounces top-shelf vodka, such as Nude Vodka
  • 1 teaspoon prepared horseradish
  • 6 dashes Tabasco Sauce
  • 1 teaspoon Lea & Perrins Worcestershire Sauce
  • Juice of 1/2 large lime
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 celery stalk
  • 1 jumbo prawn, peeled and poached

Mix the first eight ingredients to combine.  Pour over ice in a tall glass and garnish with the celery stalk and the prawn.

Filed Under: Cocktails Tagged With: , , ,

Five Minute Chocolate Cake in a Mug

September 27, 2009 By
5-Minute Cake

5-Minute Cake

I won’t claim this is one of my original recipes, but it’s certainly original. Don’t curse me for giving you a chocolate outlet this simple and quick. Ingredients 4 Tablespoons flour 4 Tablespoons sugar 2 Tablespoons cocoa powder, preferable Dutch-processed 1 Egg 3 Tablespoons milk 3 Tablespoons vegetable oil Purchased chocolate syrup (optional) 1 Teaspoon mini chocolate chips (optional) 1 Large mug Instructions Stir flour, sugar and cocoa powder in the mug:

Dry ingredients

Dry ingredients

Add egg to the dry mixture, stirring to combine:

Add egg

Add egg

Pour in milk and oil, and mix well (add chocolate chips if using):

Wet ingredients and chips

Wet ingredients and chips

Place mug in microwave and ‘bake’ for 3 minutes on high (cake will rise above the rim of the mug):

Baking

Baking

Flip the contents of the mug onto a plate (add chocolate syrup if using) and enjoy!

Filed Under: Chocolate, Desserts Tagged With: , , ,
13 September 2009 Chocolate Walnut Crumb Bar

Chocolate Walnut Crumb Bar

September 13, 2009 By

These Chocolate Walnut Crumb Bars are the bomb. They’re perfect for summer parties, hostess gift or to bring to potlucks. The bars are rich with a shortbread-like crust and a rich, chewy, chocolate center. They can easily be made the day before you need to serve them as they keep well covered in foil at room temperature. 

This simple recipe requires no eggs, which is oftentimes an ingredient I don’t keep on hand. Don’t want nuts in the recipe, simply skip them, the bars are delectable without them.  

Shortcut: Chocolate chips and condensed milk can be microwaved for 2 minutes instead of cooked on the stovetop.

Chocolate Crumb Bars

Ingredients:

  • 1 cup ( 2 sticks ) butter, softened
  • 2 cups flour
  • ½ cup sugar
  • ¼ tsp. salt
  • 2 cups ( 12-ounce package ) semi-sweet chocolate chips, divided
  • 1 ¼ cups ( 14-ounce can ) condensed milk
  • 1 tsp. vanilla
  • 1 cup chopped walnuts
Chocolate Crumb Bars
Shortbread Crust
Chocolate Layer
Baked Bars

Directions:

  1. Preheat oven to 350 F.
  2. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes. 
  3. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute – don’t overmix. 
  4. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13′ x 9′ x 2′ pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden.
  5. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust.
  6. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.

Makes 2 dozen bars.

Chocolate Walnut Crumb Bars
Serves 24
This simple recipe can be prepared as a last minute dessert, hostess gift or party treat.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup ( 2 sticks ) butter, softened
  2. 2 cups flour
  3. ½ cup sugar
  4. ¼ tsp. salt
  5. 2 cups ( 12-ounce package ) semi-sweet chocolate chips, divided
  6. 1 ¼ cups ( 14-ounce can ) condensed milk
  7. 1 tsp. vanilla
  8. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 F.
  2. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes.
  3. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute - don't overmix.
  4. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13' x 9' x 2' pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden.
  5. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust.
  6. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: Chocolate, Desserts Tagged With: , ,

Grilled Salmon in Grape Leaves

September 12, 2009 By

Grilled Salmon in Grape Leaf

  • 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
  • 2 Salmon filet, 8 oz each
  • 2 Teaspoons, red wine vinegar
  • 2 Tablespoons, vegetable oil
  • 1 Teaspoon, lemon juice
  • 2 Slices of lemon, cut in halves
  • 1/2 Teaspoon, garlic salt
  • Salt & pepper
  • Non-waxed dental floss or thin kitchen twine

Step 1:  If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.

Step 2:  Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.

Step 3:  Place one salmon filet long ways over the grape leaves.  Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt.  Place 2 half lemon slices on each salmon filet.

Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet.  Using dental floss or twine, tie 3 times across each packet to secure the grape leaves.  Rub 1 tablespoon over the packet to coat.  Repeat steps 2 through step 4 for second filet.

Step 5:  Heat grill on high.  Place both salmon packets on the grill and turn heat to medium.  Cook 4-5 minutes on each side.  Remove from grill and let stand 2 minutes.

Step 6:  Remove floss or twine and discard.  Open each packet by peeling back the grape leaves.  Discard the grape leaves.  Squeeze 1/2 teaspoon of lemon juice over each filet and serve.

Serves 2.

Filed Under: Entrees, Fish Tagged With: , , ,

Potluck Sourdough Sandwich

August 19, 2009 By

Condiment Salad:

  • Artichoke hearts
  • 6 ounce jar of pimentos
  • 1 cup black olives
  • 1/2 cup green olives
  • 2 garlic cloves

Sandwich:

  • Loaf of round sourdough bread
  • Swiss cheese sliced
  • American cheese sliced
  • Boiled ham
  • Salami
  • Provolone
  • Pastrami

For salad:

Puree the mixture in blender until well incorporated.  Transfer to a bowl and coat with olive oil, salt and pepper.

For sandwich:

Cut a lid into the top of the loaf and put aside.  Empty most of the inside of the loaf, leaving the outer shell intact.  Spread 1/2 of the salad on the bottom of the loaf.  Alternate the cold cuts and the cheese on top of the salad layer.  Mustard can be added if desired.  Top the layers of cold cuts and cheese with the other half of the salad mixture and replace the lid on top of the loaf.  Place a weighted object on the loaf to press it down.  Refrigerate overnight.

4 Servings.

Filed Under: Entrees Tagged With: ,

Linguini with Crab and Two-Cheese Sauce

August 19, 2009 By
  • 1 small pkg. flake-style imitation crabmeat
  • 6 ounces linguini
  • 2 large minced garlic cloves
  • 1 tsp. dried oregano
  • 2 tbs. butter
  • 1 medium tomato, chopped
  • ½ cup whipping cream
  • ½ cup sliced green onions
  • ½ cup Swiss cheese
  • ½ cup parmesan cheese

Cook pasta according to package directions; drain.  Cook garlic and oregano in butter in a saucepan, stirring frequently, 1 minute.  Add tomato; continue cooking, stirring occasionally, 3 minutes.  Add remaining ingredients; mix well.  Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot.  Top pasta with sauce.

3-4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , ,
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