Frozen Fruit “Ice Cream” Cones June 28, 2011

Summertime is upon us and of course one of the best ways to cool down is with ice cream. But this isn’t your traditional ice cream cone of summers past.  Just select your favorite fruits, your favorite melon ballers and your favorite white chocolate for a quick and easy summer treat!

 

Ingredients:

Watermelon

Cantaloupe

Honeydew

Mini cones

White Chocolate (quantity will depend on the number of cones and the thickness of chocolate, maybe 1 chocolate melt per 2-3 cones)

Utensils:

Melon ballers in various sizes (I used a round measuring tablespoon and regular sized melon baller)

Small Silicone brush

Medium bowl

Directions:

Melt chocolate in the microwave until smooth. Quickly brush the insides of each cones making sure no gaps are present. This will insure the cones do not become soggy from the water content of the fruit. Let set until completely hard. This step can be done ahead of time and store cones in an air tight container.

When ready, use the regular melon baller to create two balls for each cone.

Using the round tablespoon, start to cut into the fruit at about a 90’ angle, curve into the fruit creating the main body of the ball. Go deep enough into the fruit so that a small portion of the handle is hidden. Turn the handle clockwise and just before you make a full circle pull up and pop the fruit ball out.

Place the first ball deep inside followed by the second ball on top making sure enough  is above the rim so the larger ball can rest on top of it. This will help the top layer not slide off.

20-30 minutes in the freezer and it will be perfect for a hot summer day.

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Fruit Tray Skewers Cut with Cookie Cutters March 1, 2011

This was one of the simplest dishes, but most importantly the cutest, I have ever made for a potluck. I am sure it would have only taken less than 30 minutes if my 2-year-old didn’t want to cut every piece or steal all of my grapes. I accented this dish with a chocolate ganache fondue. This combination was giving many raves!

Ingredients:

• 1 vine of circular shaped grapes
• 1 thick in diameter and long cucumber
• 2 large red apples
• 4 large kiwis
• 16 skewers

Directions:

Rinse and wash your fruit as you normally would. Start by threading one grape almost half way down the skewer. The final distance will truly depend on the size of each item.

Due to the soft nature of the centers of the kiwi, using a cookie cutter shape did not work well. Therefore, I cut the skins off and shaping them in to hexagons or heptagons for a geometric shape. Slice  the kiwis about  ¼- ½ inch thick.  Thread the kiwis just off center, this will help them to not split or become damaged (see 2nd kiwi from the right above).

Using the red skins of the apples for accent colored flowers, cut 4 to 5 slices ½ inch in diameter at the thickest part in each apple.  Using a small flower cutter (or the small gum paste blossom cutter as I used) cut as many flowers per piece as possible.

Slicing the cucumber ½ inch in diameter. Use a small star cookie cutter to shape the cucumber slices. Be careful to not cut through the cucumber skins, this will allow you to reuse the leftovers later with a small apple flower threaded inside (see picture below).

Now your fruits are ready for threading. The grapes will be placed as spacers in between each fruit piece and make for a nice jewel like feature.

Enjoy!

Stuffed Pork Chops in a Wine Sauce November 19, 2010

This is one of the best recipes I have for pork chops. Almost every pork chop recipe I come across calls for some sort of pan fry then 30 minute bake to pork chops. This cooking method seems to always make my chops over cooked, dry, and horrible tasting. So playing around with the cooking times and methods I came up with some so simple. So simple in fact, I can’t understand why so many other recipes call for so much cooking.  Hey, I figure I must be doing something right if I haven’t made us sick or killed us yet. So here is a pork chop recipe good enough to serve to company.

This recipe can stuff 4 medium sized chops decently. But since I can always only seem to find a pack of 3 chops to feed two of us, I over stuff those chops!

 

 

Ingredients:

• 4 pork chops
• 1 cup of your favorite herb seasoning bread crumbs (for variety mix in some Panko crumbs and stuffing mix)
• ½ cup of finely chopped onion
• 3 packets of sugar or about a teaspoon
• ½ teaspoon of pepper
• ½teaspoon  of salt
• 2 tablespoons of parsley
• 3 tablespoons of butter, melted
• 1 can beef broth
• 1/3 cup red cooking wine

Directions:

In a large sauce pan, heat on medium the beef broth and wine.

To cut a pocket in the pork chop, lay it flat on a cutting board.  With one hand, evenly press down on the chop with your whole hand to keep it secure to the cutting board.  Start by inserting the knife in the center of the chop and making a one inch opening. Make sure you do not cut through to the other side of the chop. This can be done by feeling the pressure of the knife as you cut. Continue cutting the pocket throughout the chop.

Mix the remaining ingredients thoroughly. Now stuff those pork chops full. If you have any remaining bread crumb mixture, shape them into balls.

By now the beef broth and wine should be simmering. Add the chops and the bread crumb balls and cover. Depending on the size of the chops, the cook time should be around 7 to 10 minutes per side.

Serve and spoon the remaining sauce over the chop. Our normal side is couscous.

Rating:

Husband- 3.75 stars

Me- 4 Stars

 

 

30 Minute Meal: Spinach Stuffed Chicken Breast August 26, 2010

This is a flavorful dish that will have your taste buds thanking you.

Ingredients:

• 4 skinless, boneless chicken breasts
• ½ cup mayonnaise (use part sour cream if desired)
• 1 egg
• 1 tablespoon of heavy whipping cream
• ½ cup shredded Parmesan cheese
• 1 tablespoon of minced garlic
• 1 (10 ounce) package frozen chopped spinach, thawed, and drained
• 5 slices bacon, cooked and crumbled
• bread crumbs if desired for texture and substance

Directions:

1. Pre heat over to 350′.
2. Very carefully butterfly the chicken.
3. Mix the remaining ingredients.
4. Stuff chicken breasts with spinach mixture. Place in shallow baking dish and bake for 20 minutes at 350′ or until chicken is no longer pink and juices run clear.

Enjoy!

5 Ingredient/30 Minute Meals: Easy Pizza Braid July 28, 2010

This pizza braid is not only great for a quick and easy dinner but is the hit of poker night every time.

Ingredients:

• 1 refrigerated no-seam dough
• 1 jar of meat flavored pasta sauce
• 1 container of pepperoni slices
• 2 cups of mozzarella shredded cheese

Directions:

Pre heat oven to recommended temperature on dough container.  Unroll dough, using kitchen scissors cut 2 inches deep and 1 each across strips down the length of each side.

Along the center of the dough, layer meat sauce, pepperoni, and mozzarella. Repeat these layers one more time.

Starting at one end, take the outer most  strip of the dough and pull it across to the other side. Take the opposite side outer strip pull it across to the other side overlapping the first stripe. Repeat this with the remaining strips. Tuck the center dough edges up and under the braided dough.

Cook to the directions of the dough. Let cool for 5 minutes. Using a pizza cutter, cut into 1 ½ inch strips and serve.

Enjoy.

5 Ingredients/30 minutes Vol 1: Pasta Cream Sauce April 27, 2010

After cooking so many dishes I finally realized how similar some where. I narrowed down the ingredients and realized with just a few different rotating ingredients it doesn’t feel like we were eating the same thing over and over. This is what I came up with:

Staple Ingredients:

• 1 chicken breast per person
• ½ cup of heavy whipping cream per person
• Pasta: Serving size per person of either bowtie, Orzo, Penne, or spaghetti

Rotating Ingredients:

• Half a box of frozen chopped spinach
• 1 bunch of Japanese mushrooms
• ½ teaspoon of minced garlic
• 5 sun-dried tomatoes, rinsed and chopped
• 4 strips of bacon, cooked and chopped
• ½ teaspoon pesto sauce
• serving size of shrimp per person, cooked

Directions: Cook pasta according to package directions. Place large skillet over medium heat and a medium skillet over medium heat.

Meanwhile, prep your chicken. Where I live there is no such thing as fresh chicken, it is all frozen so I defrost and salt and pepper mine while the skillets are heating up.

Once the chicken breasts are mostly cooked through, I add the heavy whipping cream to the large skillet and simmer. Cut the chicken breasts into strips with a kitchen scissors. Cook thoroughly.

While the chicken is cooking thoroughly, add the your choice of rotating ingredients to the cream, stir, and let simmer to thicken cream. When the cream is thick to your liking, add the chicken and cooked pasta. Stir and serve.

Enjoy!