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Monday, October 30, 2006

Healthy Fast Easy Recipe For Tilapia

Upon returning from a trip in Venice, a dear friend of mine, Peter, raved about an excellent dish he had eaten in one of the local restaurants. It was to his dismay that they wouldn’t share the recipe. But that didn’t stop him…no not at all. He wrote down each and every visual ingredient along with those that he only tasted. And of course, he handed me that treasured napkin with all of the secret info complete with greasy stains and some other funny looking stuff on it. “Make this,” he demanded.

Well, I had to admit that Peter’s deciphered ingredient list looked pretty tasty so I attempted to pull it off.

Now in all honesty, Peter said that my version wasn’t quite what he had experienced in Venice, but that it was still tasty enough to include in his vast recipe collection. Oh…and he said, ”Good try.” Now wasn’t that just special?

GOOD TRY TILAPIA (serves 6)

Your Ingredients:
4 tbsp olive oil, divided
2 tbsp butter, divided
salt, to taste
freshly ground black pepper, to taste
6 (8 oz) Tilapia fillets (Peter’s recipe was with Skate Wing but Tilapia is easier to find) wash and pat dry with paper towels
1 tsp crushed red pepper
5 cloves garlic, thinly sliced
3 bunches scallions, washed and divided (thinly slice all 3 bunches diagonally but set aside 1 sliced bunch for garnish )
about 24 ounces grape tomatoes, washed and halved (they sometimes come in a netted bag that’s 12 oz)
1-1/2 cups of fresh seeded Kalamata olives, sliced into thin rings (these are in the deli section)

SEASON Tilapia fillets with salt and freshly ground black pepper.

HEAT 2 tbsp olive oil and 1 tbsp butter in a large nonstick skillet on medium-high heat.

ADD seasoned fish fillets to heated skillet and sauté for about 2-3 minutes per side. Fish should be opaque and flaky. Remove fish from pan and place on serving plates.

ADD the remaining 2 tbsp of olive oil and 1 tbsp of butter to heated skillet.

ADD the crushed red pepper, garlic, 2/3 of the scallions, grape tomatoes and Kalamata olives to the same skillet and sauté for 3-4 minutes.

SPOON mixture over plated fish and sprinkle remaining sliced scallions on top for garnish.

SERVE with baby asparagus and boiled parsley potatoes.


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Sunday, October 29, 2006

Fast Breakfast Recipe For Christmas French Toast

Who would have thought that you could take a boring old piece of white bread and have such a fabulous end result?

Well, my mom did. She would make this luscious French toast for our family on Christmas morning every year. We thought we were in heaven! It was such a special treat that I absolutely must share it with you. You may just get a few extra hugs this Christmas!

CHRISTMAS FRENCH TOAST (serves 4)


Your Ingredients:

8 slices of white bread (cut diagonally to make 16 pieces)
3/4 stick butter
3 eggs, beaten
1-1/2 cups eggnog
1-tbsp pure vanilla
1-tsp freshly grated nutmeg
pinch of cinnamon

IN a medium bowl, whisk together the eggs, eggnog, vanilla and fresh nutmeg.

HEAT a large skillet or pancake griddle on low heat.

PLACE 1/2 stick of butter in pan and melt.

WHILE butter is slowly melting, dip both sides of your bread into the eggnog batter and carefully transfer to the hot pan.

TURN slices over to toast both sides. Upon turning, you may need to add a little more butter to the pan.

WHEN both sides are golden brown, remove from the pan and place on your serving plates.

GARNISH French toast with a dollop of whipped cream sprinkled with freshly grated nutmeg.

Note: I really hope that you and your family enjoy my mom’s delicious recipe for French toast. Let me know by posting a comment below.


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Fast Meal Recipe For A Mexican Fiesta

This recipe is simple and easy but very, very tasty. It’ll be great for one of those evenings when you want your meal to be prepared and on your table in under an hour and still be tastier than the local fast food drive-thru.

It seems that everybody loves tacos, from young children of 9 to adults of 99. And there are probably just as many variations of ingredients, preparation techniques, and best ways to eat them, and so on and so forth.
This is my own personal favorite version that I make using Lawry’s Taco Spices and Seasoning Mix. I like it because it adds the right flavor combination to ground chuck to tickle my taste buds. You may have your own favorite mix that you’ll substitute. Hey…I won’t be offended. It’s all about whatever will make your taco tickle your buds.


Your Smiling Chef Taco Delight (serves 6)

Your Ingredients:

3 pounds ground chuck
1 large envelope (family pack size) plus 1 regular sized envelope of Lawry’s Taco Spices and Seasoning Mix (or substitute your own favorite mix)
2 cups water, about
3 tomatoes, washed and chopped
1 large onion, washed and chopped
3 bunches scallions (long green onions), washed and ends trimmed
1 package shredded lettuce for tacos (it’s in with the ready-to-eat salad greens section)
1 pint sour cream
1 bottle hot sauce
whole jalapeno peppers, washed (don't be a baby)
shredded Chihuahua or Pepperjack cheese (or both)
1 jar Jardinière (hot or mild)
2 packages fresh corn or flour tortilla shells (I like to use 2 shells per taco)
1 package hard shells (like the ones from Old Paso)

HEAT a skillet over medium-high heat.

ADD ground chuck and stir frequently (I like to stir with a fork to break up clumps of meat while browning), making sure meat is thoroughly cooked through.

WHEN ground chuck is nice and brown, drain it in a colander to get rid of the fat.

RETURN meat to the pan and add both envelopes of taco seasoning mix along with about a cup and a half of the water. Stir well. You should have about 1/2-inch of liquid above the meat mixture. If you don’t, just add more water.

WHEN mixture reaches a boil, lower heat and cover with a lid and simmer for about 30 minutes, stirring occasionally. When the liquid in the pan has reduced, turn off heat and let the mixture rest while you’re preparing your other ingredients.

ARRANGE your tomatoes, onions, scallions, shredded lettuce, jalapeno peppers and cheeses on an attractive serving platter. Place the jardinière and sour cream in separate, small serving bowls and the hot sauce on the side.

HEAT a separate dry skillet on medium-high and place tortillas in just long enough to warm through, about 1 minute per side. Or, you can warm them in your microwave for a minute or so. Keep warm in a covered bowl unless you have a fancy tortilla warmer.

TRANSFER ground beef to a covered casserole dish.

PLACE prepared meal on your dining table and don’t forget the hard taco shells.

SIT down and enjoy…it’s every man (or woman) for his (or her) self!

Note: If you’re in the mood (and have the time) for more fiesta stuff, use a fiesta-themed paper tablecloth with matching plates, cups and napkins. You could also serve rice and refried beans on the side along with freshly prepared guacamole. Add a pitcher of margaritas for the grown-ups and some limeade for the kids. Everyone could wear sombreros! Well, maybe not. But you’ll have one heck of a grand ole party!


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Secret Fast Food Recipe For Copy-Cat Cheddar Biscuits

Although this yummy biscuit recipe is no longer a secret, I would venture to say that tons of people head to the restaurant (you know which one!) solely for the sake of those delicious cheese biscuits. I know that I used to!

But of course, someone finally leaked the secret ingredients to the world (I’m so happy) and just in case you haven’t had the pleasure of making these for yourself…here’s the copy-cat recipe for your ultimate enjoyment.

COPY-CAT CHEDDAR BISCUITS

Your Ingredients:

1/2-cup + 4 tablespoons butter, divided and melted
1/4-tsp garlic powder (use Lawry’s garlic powder coarse ground with parsley if you like those green flecks)
1 generous dash Italian seasoning
2 cups Bisquick
2/3-cup milk
1/2 cup grated cheddar cheese

PREHEAT oven to 450˚F.

MELT butter slowly with garlic powder and Italian seasoning. Set aside.

MIX the Bisquick, milk and cheddar cheese (no need for an electric mixer).

SPOON the sticky batter into a muffin cups (usually has 12…DO NOT use paper liners).

POUR 1/2 cup of butter mixture over each cup of raw batter.

BAKE
the biscuits for about 9-12 minutes until nicely browned and a toothpick comes out clean. (keep an eye on them since oven temperatures vary)

REMOVE
from oven and brush biscuits with remaining 4 tablespoons melted butter.

Note: Please let me know how you liked this recipe by commenting below.


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Fast And Easy Dessert Recipe For Non-Traditional Carrot Cake

This is my version of the traditional carrot cake. It’s moist and loaded with my favorite goodies. And of course, it wouldn’t be complete without its delicious cream cheese frosting. This is an excellent and thoughtful gift for your favorite hostess. It will definitely leave a lasting impression.

Coconut-Pineapple-Carrot Cake (serves 8)

Your Ingredients:

1 cup + 1 additional cup toasted walnuts or pecans (coarsely chopped…the additional cup will be for the frosting)
1-1/2 cups shredded toasted coconut (set aside for frosting)
cooking spray
2 cups unsifted all purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg, freshly grated
3 large eggs
2 cups sugar
1 cup saffron or canola oil
2 tsp pure vanilla
1 (8 oz) can crushed pineapple, well drained
2-1/2 cups grated carrots

PREHEAT oven to 350˚F.

TOASTED NUTS: On top of the stove, place nuts in a dry skillet over medium heat, stirring frequently to prevent burning for about 5-8 minutes. When nuts begin to release their flavor and are browned, remove from skillet and set aside.

TOASTED COCONUT: Place the shredded coconut on a baking sheet. Optionally toss with 1 or 2 tablespoons of confectioner's sugar if coconut is unsweetened. Bake in a preheated 350˚F oven. Stir every 30 seconds, until the coconut is dry and mostly toasted light brown with some white shreds, about 2 to 4 minutes.

SPRAY two 9” cake pans with cooking spray. (you can also use a 13x9” baking pan)

COMBINE flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl and whisk together to incorporate.

USING the bowl of an electric mixer (with the paddle attachment) beat the eggs until frothy (about 1 minute).

GRADUALLY add the sugar and beat until the batter is lightly colored (about 3-4 minutes).

ADD the oil slowly, and then add the vanilla.

SLOWLY add the flour mixture (so you don’t wind up wearing it) and beat until just incorporated into batter.

WITH a large rubber spatula, gently fold in the toasted nuts, crushed pineapple and shredded carrots. (folding is a term used when you take a rubber spatula and go down one side of the bowl, and gently lift the bottom batter to cover the top batter. You repeat this action until all ingredients are incorporated. Another way to understand the folding concept is to pretend that you’ve placed an unpeeled raw egg in the center of your batter and you need to mix the rest of the batter around it without breaking the egg. You would accomplish this task by using slow “up and over the raw egg” technique)

DIVIDE batter evenly between the two prepared cake pans or just pour all of it into the 13x9” baking pan.

PLACE pan(s) into your preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

REMOVE cakes from oven and place on a wire rack to cool.

AFTER about 5 -10 minutes, invert the cakes onto the wire rack, remove the pan(s) and cool completely before frosting.

Your Ingredients For Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 cups sifted confectioners sugar (powdered sugar)
1 tsp pure vanilla
lemon zest, optional
1 cup toasted walnuts (you’ve already done this)
1-1/2 cups shredded toasted coconut (you’ve already done this)

IN the bowl of your electric mixer (with the paddle attachment), beat the softened cream cheese and butter on low speed until mixture is very smooth with no lumps.
GRADUALLY add the sifted powdered sugar and beat, on a low speed, until fully incorporated and smooth. Beat in the vanilla and the lemon zest.

ADD half of the toasted coconut and stir until well blended.

TO assemble the round cakes, place one cake, topside down onto a cake stand or serving plate. Tuck strips of waxed paper around the base of the cake to prevent frosting from getting on serving plate.

SPREAD about a third of the frosting. Place the other cake, topside facing up, on top of the frosted cake and frost the entire cake with the remaining frosting.

SPRINKLE the remaining half of the toasted coconut and the remaining 1-cup of toasted walnuts on top of cake. You can even press some into the sides.
REMOVE waxed paper strips.

Note: Here’s a little tidbit that will make your cake super-impressive. Buy a package of those marzipan carrots (or if you’re industrious you can make them yourself) and decorate the top of your cake. I’m not sure if your neighborhood grocer carries them because I usually get mine from a craft store.


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Fast Easy Chicken Recipe For Sunday Dinner

This is my version of an old southern recipe for smothered chicken. Although simply delicious, it’s one of those recipes that you can only indulge in twice a year or you’ll be sure to be wearing the effects on your hips and quite a few middle parts. But who cares today? It’s summertime and the livin’ is easy…fish are jumpin’ and we’re havin’ a good time…your daddy’s good lookin’ and your mama’s…

Oh heck, there I go again…messin’ up those words. Oh well, you’ll have to finish the song the best you can ‘cause I’m headin’ on over to my computer to get the words down for this melt-in-your-mouth chicken recipe that’ll have you messin’ up your words too.


Your Smiling Chef Smothered Chicken (serves 4)

Your Ingredients:

1 frying chicken, washed and cut-up (you know I would rather have all breasts but that just wouldn’t be fair)
1 qt buttermilk (if you don’t have buttermilk, substitute 1 qt whole milk + 4 tablespoons of vinegar or lemon juice)
all-purpose flour (enough to coat chicken well)
1 cup vegetable oil, more or less depending on the size of your skillet (with lid) for frying
2 tbsp seasoning salt, or to taste (I use Lawry’s)
2 tbsp coarsely ground garlic powder with parsley, or to taste (Lawry’s again)
2 tbsp freshly ground black pepper, to taste
salt, to taste
1 large Vidalia onion, sliced or chopped
2 ribs celery, washed and thinly sliced
3 tbsp all-purpose flour
1 large can of chicken stock

PLACE your washed chicken pieces in a bowl, cover completely with buttermilk (no seasonings), seal with plastic wrap and marinate overnight.

REMOVE from fridge and place chicken pieces in a colander to drain off excess buttermilk.

PLACE flour and dry seasonings in a Ziploc bag and shake well to thoroughly blend. Set aside.

HEAT a large cast iron skillet over medium heat and add enough vegetable oil to cover at least half of a piece of chicken. (if you don’t have a cast iron skillet with a lid, just use another heavy frying pan with a lid)

PLACE a few chicken pieces at a time into the Ziploc bag (how many pieces will depend on what size bag you’re using), close and shake well to coat chicken pieces entirely. Shake off excess flour and place on a holding plate.

WHEN skillet is hot, place coated chicken pieces into pan and DO NOT cover. (you can test the temperature of your oil by placing a drop of water in the oil and if the drop begins to dance, your pan is ready)

FRY chicken about 5-7 minutes on each side (beginning with skin side down), until it’s nice and brown, turning once. You are not trying to cook the chicken right now; you are only browning it.

REMOVE browned chicken from skillet (but leave skillet on medium heat) and place on your holding plate and set aside. In the meantime, if there is too much oil left in the pan, remove some, but leave about 1/4-inch of oil and the bits of chicken pieces that are stuck to the bottom of your skillet.

ADD onions and celery to the oil and sauté for about 1 minute. Add 3 tbsp of flour to the pan and stir constantly until flour and vegetables are very well browned (the browner the flour, the richer the gravy…but don’t burn it)

ADD about 1-1/2 cups of chicken stock to the pan and stir well. If gravy is too thick, add a little more stock until it’s just taking on the appearance and texture of a thin gravy. You don’t want it too runny because you can’t add flour after the fact and you don’t want it too thick because as it cooks, it will thicken up nicely.

DO NOT add any seasonings at this time.

ADD chicken pieces to gravy mixture and stir around. When it begins to boil, turn heat down to the lowest simmer and cover tightly.

AFTER about 10 minutes, remove lid, turn chicken pieces over and stir gravy around. This will be a good time to taste for flavor since the seasonings from the flour mixture have mixed well with the gravy mixture. Adjust seasonings according to your taste.

COVER again and simmer for about 1 hour to an hour and a half, checking periodically to make sure that pieces aren’t sticking to the bottom of pan. If the gravy is absolutely too thick, just add a little more chicken stock.

WHEN chicken is completely tender and done…turn off heat, leave lid on and allow chicken to rest for about 15 minutes.

SERVE with white fluffy rice or mashed potatoes, vegetable and tossed salad. Yummy!


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Friday, October 27, 2006

Fast Dessert Recipe For Chocolate Romantics

This pie has to be one of the most luscious that I have ever tasted. If left alone, I could eat the entire thing only stopping to take a breath for air! I received this recipe from a friend of my aunt who owned a catering business before she retired many years ago. I can only imagine that her catered affairs were remembered fondly for this dessert.

Now...just so you'll know how very dedicated I am to my readers, I've given a great deal of thought to this pie recipe and its many useful occasions (other than a boring old catered affair) and decided that it would be just perfect for your own affairs of the heart…

If you’re already in love, this pie will serve as one of those extra special little touches that will add a little more pizzazz to your relationship. You know...a little champagne and pie after a most romantic evening, sitting by the fire and gazing into each others eye's and well...you know...another piece of pie.

But if you’re only in the planning stage of love…what the heck is wrong with you? Planning stage? I think not. No such thing. What are you thinking? Or more importantly,
who are you thinking? Get in that closet, find that one sexy outfit you own (only because you inherited it from your sibling who’s happily attached now because she (or he) asked The Smiling Chef what to do) and get in that kitchen and find that heart-shaped pan and stir up that sticky chocolate and light those scented candles and warm up that gooey caramel and…

Hey wait a minute! That’s not right. Something (or someone) is missing. Oh well, I’ve gotta run…I’m way too confused. I’ll leave it to you to straighten this whole thing out. But after you do, please come back and try this luscious concoction. You’ll be hooked.


CHOCOLATE ROMANTIC DREAM PIE (serves 2, preferably)

If you’d really like to set the stage with this pie, you’ll need to bake it in a fancy-schmancy 9” heart-shaped nonstick springform pan. That way, you can remove the sides and show off your stuff!

Your Ingredients:

4 cups pecans, toasted and divided
1/4 cup granulated sugar
1/2 stick butter, melted (4 tablespoons)
1 (14 oz) bag caramels
2/3 cup heavy whipping cream (divided in half for 1/3 cup each)
1 pkg (8 squares) semi-sweet baking chocolate
1/4 cup confectioner’s sugar (powdered sugar)
1/2 tsp pure vanilla
whipped topping
pecan halves

PREHEAT oven to 350˚F.

PLACE 4 cups of pecans evenly in a dry skillet. Cook over medium-low heat, stirring frequently to prevent burning. When pecans begin to release their flavor, in about 3-4 minutes, remove from heat.

ADD 2 cups of the toasted pecans to the food processor and pulse until finely ground.

REMOVE ground pecans from processor and place in a medium bowl.

ADD granulated sugar and melted butter to the ground pecans and use a fork (or your clean hands) to make sure the mixture is well blended.

PRESS crumb mixture firmly onto the bottom and up the side of a 9” pie plate or 9” heart-shaped springform pan. Be careful to cover all naked spots so the filling won’t seep through later.

BAKE crust in preheated oven for 12-15 minutes or until crust is lightly browned. I’d begin watching it after 10 minutes though, since oven temperatures vary.

REMOVE from oven and set aside to cool completely. (don’t worry if the crust has puffed up in places, just gently flatten them with the back of a spoon or your fingertips, being careful not to tear crust)

USING the top of a double boiler, melt caramels and 1/3-cup of the whipping cream until caramels are completely melted. Stir often and don’t heat mixture to boiling. (if you don’t have a double boiler, just place a glass or stainless bowl over a simmering pot of water)

POUR melted caramel mixture into cooled crust (use a heatproof rubber spatula to scrape every drop). Set aside.

WASH and dry upper part of double boiler (or bowl) because you’ll need it again.

CHOP the remaining 2 cups of pecans (rough chop) and sprinkle evenly over the caramel layer. Set aside.

PLACE baking chocolate, the remaining 1/3-cup of whipping cream, the powdered sugar and vanilla in your double boiler on simmering heat. Stir often and don’t heat to boiling. When chocolate is completely melted, pour over the pie and spread to evenly cover the top of the pie in a swirl pattern.

CHILL in refrigerator overnight.

REMOVE
pie from fridge about 20 minutes before serving. If you chose a springform baking pan, now would be the time to remove the sides.

PLACE a slice of pie on a decorative dessert plate and top with a dollop of whipped cream and a pecan half in the center.
Or…you can make chocolate curls…

PLACE a waxed paper-lined metal pan in the freezer to chill.

WARM a 4-ounce chunk of semisweet chocolate in the microwave for about 30 seconds. Don’t let it melt…you only want it soft enough to work with.

USE a vegetable peeler to make curls by pressing into the chocolate while peeling them off the smoothest widest edge of the chocolate. The harder you press, the thicker the curls. (if you mess some up at first, just eat them)

LET the curls fall onto the chilled waxed paper-lined pan and refrigerate (not freeze) until ready to garnish your delicious creation.

STORE any leftover pie (it’s highly doubtful though) in refrigerator.


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Thursday, October 26, 2006

Fast Chicken Recipe For Spinach Lovers

I am a spinach lover. I love creamed spinach, sautéed spinach, garlic spinach, baked spinach…well, you get the idea. This is one of my favorite spinach recipes because it’s stuffed into another one of my favorites…chicken. Well, not all chicken because I’m not exactly a connoisseur of the dark pieces. So we’ll just stuff my favorite part today, the chicken breast. I’ll venture to say that you’ll love it too!

Spinach Stuffed Chicken Breasts (serves 6)

Your Ingredients:

2 cups buttermilk (if you don’t have buttermilk on hand, substitute 2 cups whole milk with 2 tablespoons of white vinegar or lemon juice)
6 boneless and skinless chicken breast halves (washed, patted dry and pounded to 1/4-inch thickness)
12 slices bacon
4 cloves garlic, freshly minced
1 (10 oz) pkg frozen leaf spinach, thawed and squeezed dry
1/2 cup sour cream
1/4 cup shredded Pepperjack cheese
1/2 cup shredded Parmesan cheese
salt and pepper, to taste (you can even add a little cayenne to make it spicier)
parsley sprigs

MARINATE pounded chicken breast halves in buttermilk overnight to make them moist and tender.

PREHEAT oven to 375˚F.

SOAK about 18 toothpicks in liquid. (so they won’t burn in the oven)

LINE a shallow baking dish with foil and spray a rack with cooking spray before placing in pan.

SAUTE’ bacon on a medium-low heat to render bacon fat (you’ll need some bacon drippings later).

REMOVE bacon from pan after cooking about halfway (bacon will still be limp). DO NOT remove bacon drippings.

ADD the garlic and spinach to pan and sauté for 2-3 minutes. Remove from pan and place mixture into a large bowl.

ADD sour cream, Pepperjack and Parmesan cheese to the spinach. Season with salt and pepper.

LAY the chicken breasts on a clean surface and evenly spoon mixture onto each one.

ROLL breasts over spinach mixture, wrap 2 slices of the partially cooked bacon around each breast and secure with toothpicks. (try to make sure that the ends of the bacon slices end up near
the seam of your breast which will be face down)

ARRANGE breasts in the prepared shallow baking dish (seam down) on top of the rack. (to keep chicken from wallowing in drippings)

BAKE uncovered in preheated oven for 35 minutes or until chicken is no longer pink and the juices run clear.

INCREASE the temperature to 500˚F and bake for an additional 5-10 minutes to brown and crisp the bacon.

REMOVE stuffed breast from oven and allow to rest.

SERVE with wild rice and garnish with sprigs of parsley.


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A Free Fast Easy Lobster Recipe Can Be Delectable!

Just because a recipe is free, doesn’t mean that it can’t be a gourmet creation worthy of even the most critical of in-laws. Well, some of them anyway. So fire up your outdoor grill and amaze them with this succulent garlicky lobster!

Outdoor Grilled Lobster Tails (serves 4)

Your Ingredients:

4 8 oz lobster tails
1 stick butter
6 freshly minced garlic cloves
3/4 cup dry white wine (do not use cooking wine, use a wine that you enjoy drinking)
juice of 1/2 fresh lemon
salt, to taste
freshly ground white pepper, to taste
bunch of baby asparagus spears, trimmed
freshly grated Parmesan cheese

THAW frozen lobster tails in refrigerator overnight.

RINSE thawed tails under running water, pat dry with paper towel.

USE kitchen shears to clip the shell down the center of the back between the meat and shell. DO NOT remove the underside membrane and DO leave the fantail intact.

MELT butter and sauté garlic over low heat for 2-3 minutes being careful not to burn.

REMOVE from heat and transfer garlic butter mixture to a bowl.

WHISK in wine, lemon juice, salt and white pepper.

ADD tails and marinate in butter mixture for an hour, turning once.

PLACE tails on an open grill over a medium-hot fire, flesh side down and cook for 3-5 minutes or until the shells are bright red and the meat has turned opaque. DO NOT over cook because the lobster meat will taste like an eraser.

ANY remaining sauce can be used for brushing asparagus spears, basting tails during grilling and warmed and used for dipping.

BRUSH trimmed baby asparagus spears with remaining melted sauce mixture and sprinkle with freshly grated Parmesan cheese. Wrap in foil.

PLACE on grill for about 10 minutes (you should put asparagus on the grill about 5 minutes before adding lobster tails so they’ll be done at the same time)

SERVE on attractive dinner plates.



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Fast Easy Low Carb Recipe For Pork Dijon

If you’re watching your carbs or preparing meals for someone who is low-carb conscious, this is a tasty recipe to add to your recipe box.

DIJON PORK TENDERLOINS (serves 4)

Your Ingredients:

2-1/2 pounds pork tenderloins (washed, patted dry and sliced
into 1/2-inch rounds)
salt and pepper, to taste
4 tbsp butter
3 tbsp olive oil
1/4 cup thinly sliced leeks
3 tbsp minced shallots
1 minced clove garlic
1/4 cup heavy cream
1/2 cup chicken broth
4 tbsp capers, drained
4 tbsp coarse-grained Dijon mustard

USE a meat mallet to flatten pork rounds to about 1/2-inch thickness.

SPRINKLE pork with salt and pepper.

SAUTE’ in butter until brown, but not burned, for about 2 minutes per side.

TRANSFER pork to a plate but DO NOT discard drippings in pan.

ADD olive oil to hot pan along with leeks, shallots and garlic.

STIR about 2 minutes (scraping up browned bits on the bottom of the pan) and add heavy cream and chicken broth. Simmer until sauce is thick enough to coat a spoon, about 3-5 minutes.

MIX in capers and Dijon mustard and return the pork to the sauce. Simmer for about 2 minutes.


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A Fast Healthy Recipe For A Lazy Day

It’s one of those days and you just don’t feel like doing anything more strenuous than clicking the remote or turning the pages in your favorite and closely guarded “Smiling Chef Recipe Book.” Alright, alright, maybe not exactly a book. But I can dream, can’t I?

Anyway, a few days ago you went grocery shopping and now you just happen to have the ingredients for this really healthy recipe that you just found in my book (this is my story) right in your fridge. And it’ll just take you about 15 minutes to prepare.

Well get up and GO FOR IT! It’s simple and easy and especially tasty. And you won’t feel a bit of guilt for being extra lazy today. It’s healthy too.

CARROT-WALDORF SALAD (serves 8)

2 cups shredded carrot (rinse well in a colander; you can buy the package already shredded if you like)
1-1/2 cups chopped Red Delicious apple (sprinkle with lemon juice to keep apples from oxidizing)
1 cup of sliced celery (looks really nice if you slice on the bias)
1/4 cup pitted chopped dates
1/4 cup chopped walnuts
1/4 cup plain nonfat yogurt
1/4 cup nonfat mayonnaise
2 tbsp juice from an orange
1 tsp orange zest from the same orange
fresh spinach leaves

WASH
the apple, celery, orange and fresh spinach leaves (not the frozen) before preparation and pat dry.

COMBINE first 5 ingredients in a bowl.

COMBINE yogurt, mayonnaise, orange juice and orange zest in another bowl and stir well.

POUR yogurt mixture over the carrot mixture and toss gently.

COVER and chill for an hour or so.

SPOON salad onto spinach-lined serving bowls.

Pretty tasty, isn’t it?


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Wednesday, October 25, 2006

A Fast Dinner Recipe In The Name Of Love

You’ve had your eye on your dream love for about a month now. You’d like to move their eye (at least the good one) in your direction. You’ve tried everything. You’ve accidentally taken a drink (yes, with your very own lips) from the water fountain at exactly the same time they did. No reaction.

You’ve spilled super-glue on the back of your dress or pants (hmm) and accidentally tripped and fallen into their lap. No reaction (other than scissors). And you’ve accidentally slashed your own tires and begged for a ride home. No reaction (except to count out your bus fare).

What in the world are you going to do?

Well, you’ve come to the right place. Your Smiling Chef can solve most love problems.

You prepare the following recipe and take it into the office and say to your love interest (after you’ve gotten their attention in one of those sly ways you’ve become so adept at), “Would you do me a really, really big favor?” Being that they’ve always been polite they’ll say, “Of course I will if I can.”

And then you’ll say, “My best friend is head over heels in love with someone and wants to invite them to a quiet, romantic dinner but she (or he) doesn’t know how to cook and asked if I could put something together for them. This is what I’m thinking of making for them and I’d like you and (someone else in the office since there are two halves) to sample this at lunchtime and tell me what you think about it.”

And hand them your creation and say, “I’ll join you two for lunch so we can decide if this would be a great dinner alternative rather than the usual filet mignon and baked potato. Okay…I’ll see you two later.”

And off you go back to work.

Now of course, when lunchtime rolls around, the third person that will be joining you doesn’t show up at this prearranged…well…tryst. That’s because they’re very aware of your deceptive intentions.

Well, actually everyone in the office is. That is, everyone except your love interest.

So you’ve finally gotten your love interest alone. Just the two of you. Two people. Together finally. Alone. Now what do you do?

Heck, I don’t know…I’m just Your Smiling Chef!

PINEAPPLE LOVE TUB
(hopefully serves 2)

Your Ingredients:

1 cup shredded coconut, toasted
1/2 cup slivered almonds, toasted
1 medium-sized fresh pineapple (smell the stem end of it and make sure it smells pineapplely, even if its not a real word)
1 can Mandarin oranges, drained
1 cup maraschino cherries, halved and drained
1/2 cup orange marmalade
2 tbsp light rum

PREHEAT oven to 350˚F.

PLACE the coconut and slivered almonds on a dry baking sheet and spread out in one layer. If the coconut is unsweetened, add 2 tablespoons of confectioners sugar and toss everything together, then spread mixture evenly on baking sheet.

BAKE mixture in preheated oven and stir occasionally for about 10-15 minutes until almost golden brown but still with flecks of white showing. Remove from oven and set aside to cool.

WASH the outside of the pineapple, including the leaves thoroughly with a pineapple brush (sorry, I meant a vegetable brush). Pat dry.

CUT off the leafy crown and save it for garnish.

CUT the pineapple in half lengthwise.

SCOOP out the fruit from each half with a large spoon leaving a 1/4-inch shell (use a serving spoon or a tablespoon because you want large enough chunks to be able to cut into bite-sized chunks).

USE a paring knife to remove the woody core from the fruit and discard.


CUT remaining scooped out pineapple into bite-sized chunks.

COMBINE pineapple chunks, toasted coconut, toasted almonds, mandarin oranges, cherries, marmalade and rum in a bowl and toss gently.

PLACE prepared pineapple halves and mixture in fridge until ready to serve.

WHEN ready to serve, place each half on a pretty plate that will enhance the colors in your mixture. For the holidays, a red salad plate would pick up the color of your maraschino cherries. For autumn, a burnt orange plate would pick up the color of the mandarin slices.

DIVIDE mixture between both halves and garnish with the pineapple top. You could cut the top vertically in half (so now you have an identical pair) and attach it vertically to the end of the bowl with a toothpick with interspersed whole cherries stuck within the leaves. Or you could use kitchen shears to cut some leaves and lay them around the outer plate with whole cherries on top. It’ll be an attractive presentation either way.


Now, enjoy your romantic evening and let me know how your story ends!


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Make Dinner With An Easy Fast Recipe

This delicious squash recipe is not only really simple to prepare, but you’ll have it on the table in less than an hour.

STUFFED YELLOW SQUASH (serves 6)

Your Ingredients:

3 large yellow squash
1/2 pound spicy Italian sausage (take sausage out of casings and discard casings)
1/2 cup green pepper, chopped
1/4 cup scallions, chopped
1 tspn freshly minced garlic
1 tbsp freshly chopped basil leaves
1 tbsp freshly chopped oregano leaves
salt and freshly ground pepper
1 medium tomato, chopped
2 tbsp tomato paste
1 tbsp olive oil
1/2 cup freshly grated Parmesan cheese
1-1/2 cups shredded Mozzarella cheese

PREHEAT oven to 375˚F.

WASH squash thoroughly.

PLACE whole squash in a saucepan, cover with water and bring to a boil.

TURN heat down until water reaches a simmer, cover and simmer for 10 minutes. Squash should be tender but firm.

REMOVE from heat and set aside to cool enough to handle.

SLICE squash lengthwise.

SCOOP out seeds and discard. Scoop out pulp and leave 1/4-inch thick shell.

CHOP and set aside pulp.

HEAT a medium skillet and add crumbled Italian sausage, green pepper, scallions, garlic, basil, oregano, salt and pepper. Cook until sausage is no longer pink, about 10 minutes.

ADD chopped pulp, chopped tomatoes, tomato paste and Parmesan cheese to mixture. Blend well and cook an additional 5 minutes.

SPRAY a 13x9” heatproof baking dish with cooking spray. Rub squash halves with olive oil and place in baking dish.

SPOON the sausage mixture into shells.

BAKE uncovered at 375˚F for 15 minutes to heat mixture thoroughly.

REMOVE from oven and sprinkle Mozzarella cheese over squash and return to oven until cheese is melted and bubbly, about 5 additional minutes (but keep an eye on it because oven temperatures vary).

SERVE with a tossed salad.



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Tuesday, October 24, 2006

Common Cooking Methods

The term cooking is the art of preparing food with the aid of heat for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food.

Cooking requires applying heat to a food, which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance and nutritional properties.

My focus today will be to share with you some (but certainly not all) of the various “cooking” methods used around the world today.


BAKING: the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element.

1. Blind-baking…sometimes called “pre-baking” which refers to the process of baking a piecrust or other pastry without the filling.

2. Broiling…is a process of cooking food with high heat applied directly to the food, most commonly from above.

BOILING: the technique of cooking food in boiling water or other water-based liquid such as stock or milk. Simmering is gentle boiling while in poaching; the liquid moves but scarcely bubbles.

1. Blanching…describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

2. Braising…is cooking with “moist heat,” typically in a covered pot with a small amount of liquid, which results in a particular flavor. Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher meat.

3. Coddling…to heat in water just below the boiling point. The eggs added to a Caesar salad should ideally be coddled. However, coddled eggs are not fully cooked and still present salmonella risk.

4. Poaching…is the process of gently simmering food in liquid, generally water, stock or wine.

5. Pressure Cooking…is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure.

6. Simmering…is a technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely.

7. Steaming…is a method of cooking using steam. It is a preferred method for health conscious individuals because no cooking oil is needed, thus resulting in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are destroyed or leached away into the water. Steaming works by first boiling water, causing it to evaporate into steam, the steam then carries heat to the food, thus cooking the food without placing it in water.

8. Steeping…usually means to either soak in liquid until saturated with a soluble ingredient as in a teabag or soaking to remove an ingredient such as salt from a smoked ham.

9. Stewing…is to prepare vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced. A stew may be either simmered in a pot on the stovetop or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

FRYING: the technique of cooking food in fat or oil.

1. Deep Frying…is a cooking method whereby food is submerged in hot oil or fat. Because of the high temperature involved and the high heat transfer rate, it is extremely fast. Although submersion in liquid oil is involved, no water is used and so deep-frying is best classified as a dry cooking method.

2. Hot Salt Frying…is a technique used by street side food vendors in China. Coarse sea salt is placed in a large wok and heated to high temperatures. Dry food items, such as eggs in shell, are buried in the hot salt and occasionally turned with a spatula.

3. Hot Sand Frying…is a common technique for street side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with black sand and heated to high temperatures. Nuts are buried in the hot sand and occasionally turned with a spatula, and then the sand and nuts are separated through a wire-mesh screen.

4. Pan Frying…is a form of frying characterized by the use of less cooking oil than deep frying, with enough oil to, at most, cover the food to be cooked only half way. As a form of frying, pan-frying relies on oil as the heat transfer medium and on correct temperature to retain moisture in the food. Because of the partial coverage, the food must be flipped at least once to cook both sides.

5. Pressure Frying…is mostly done in industrial kitchens with specialized equipment made for pressure frying. It is NOT safe in a household pressure cooker.

6. Sautéing…is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. Sauter means “to jump” in French, and the food being sautéed is kept moving, not unlike the stir-fry technique using a wok. Food that is sautéed is usually cooked for a relatively short period of time over high heat in order to brown the food, while preserving its color, moisture and flavor. This is very common with more tender cuts of meat, e.g. tenderloin and filet mignon. Sautéing differs from searing in that the sautéed food is thoroughly cooked in the process.

7. Stir Frying…is an English umbrella term used to describe two fast Chinese cooking techniques: chăo and bào. The two techniques differ in their speed of execution, the amounts of heat used, and the amount of tossing done to cook the food in the wok.

8. Microwaving…uses microwave radiation primarily to cook or heat food.

ROASTING: is a cooking method that utilizes dry heat, whether an open flame, oven or other heat source. Roasting usually causes carmelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables an be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Vegetables and poultry prepared in this way are referred to as roasted. Some foods such as coffee and chocolate are always roasted.

1. Barbecuing…is a method for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal. Barbecue is usually cooked in an outdoor environment.

2. Grilling…in the United Kingdom and Commonwealth countries, grilling refers to cooking food directly under a source of direct, dry heat; however there exists a device known as a verticle griller, which cooks meat on both sides. In the USA this would be referred to as broiling. On the other hand, in the United States, grilling refers to cooking food directly over a source of direct, dry heat.

3. Rotisserie…is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

4. Searing…is a technique used in grilling, roasting, braising, sauteing, etc. that cooks the surface of the food (usually meat, poultry or fish) at a high temperature so that a carmelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, poultry, fish, etc. before finishing it in the oven. It is commonly believed that this acts to lock in the moisture or “seal in the juices” of the food. However, it has been scientifically shown that searing results in a greater net loss of moisture versus cooking to the same internal temperature without first searing.

SMOKING: is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables and ingredients used to make beverages such as Scotch whiskey and lapsang souchong tea are also smoked.

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Fast Food Recipe For Guacamole

Guacamole is an appetizer or snack that’s great when served with tortillas, or as an accompaniment to any Mexican dish. I would eat this everyday if given half a chance! I hope that you will really enjoy my version of the traditional delicious recipe.


YOUR SMILING CHEF GUACAMOLE
(makes about 2-1/2 cups)

6 ripe avocados
1 fresh lime, juiced
1 medium red onion, chopped
2 garlic cloves, minced
2 plum tomatoes, chopped (seeded and pulp removed)
1 small tomatillo, chopped (seeded and pulp removed)
4 tbsp fresh cilantro, finely chopped
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper, to taste
lettuce leaves
cherry tomatoes, halved
cilantro leaves

WASH fruit, vegetables and herbs before preparation.

PEEL and halve avocados and scoop out flesh into a bowl.

MASH avocados with a fork, leaving it a bit chunky.

ADD remaining ingredients and gently blend.

COVER with plastic wrap and chill about an hour before serving.

PLACE lettuce leaves on a decorative serving dish with your guacamole mixture toward the side. Use kitchen shears to snip bits of cilantro over top of guacamole. Arrange cilantro leaves, cherry tomato halves and tortilla chips on the other side of the serving dish.

Note: Please leave a comment below and let me know if you enjoyed my non-traditional guacamole dip.


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Fast Recipe For Shrimp And Eggs

This recipe is wonderful for breakfast or brunch. Heck…maybe even dinner. If you want to surprise your loved one with a little something different for breakfast in bed, this is sure to be a winner!

SHRIMP AND EGGS (serves 2 or 3)

Your Ingredients:

3 cups water
10 large uncooked shrimp (rinsed with peels on)
1-1/2 tsp Old Bay Seasoning
4 tbsp butter (not margarine)
1/3 cup of chopped scallions, washed
1/3 cup of grape tomatoes (washed and chopped with seeds and pulp removed)
6 eggs, slightly beatened
salt and freshly ground black pepper
3 oz cream cheese (cut into small cubes)
chives

PREHEAT oven to 400°F.

BRING 3 cups of water to a boil and add the Old Bay Seasoning along with the shrimp.

COOK the shrimp until they are just pink, about 2-3 minutes (DO NOT overcook) and remove from heat. Place some ice cubes into the pot (to stop cooking) and let the shrimp soak in the seasoned water for about 20 minutes. The longer they soak, the more flavorful they’ll get.

DRAIN, peel and devein the shrimp. Slice each one in half horizontally so that you have 2 pieces that look alike.

MELT butter in an ovenproof skillet and add the scallions and tomatoes. Sauté for about 5 minutes or until the scallions are softened.

ADD the slightly beatened eggs to your mixture, season with salt and freshly ground pepper and cook over low heat. Stir occasionally to keep egg mixture from browning until they are almost congealed (they’ll still have some liquid in them).

ADD the shrimp and cream cheese and stir to blend.

TRANSFER ovenproof skillet to the preheated oven and bake until cheese is melted and eggs are completely congealed.

SERVE
on pretty dinner plates and use kitchen shears to snip chives over eggs for garnish.


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Fast And Easy Recipe For Candied Orange Peel

This yummy treat is so simple and easy that even a person that can only boil water can make this because that’s exactly what the bulk of this recipe calls for…boiling water! This also makes a great gift.

CANDIED ORANGE PEEL
(makes about 4-5 cups)

Your Ingredients:

4 navel oranges, washed
2 cups + 1 cup sugar, divided
1 cup water (approximately)
1/2 tsp salt
1/2 cup semi-sweet chocolate chips (optional)
2 tsp shortening (optional)

USE a paring knife to score 2” sections of the orange (cut lines down the orange the from stem side to navel without cutting into the fruit)

REMOVE the 2” sections of peel with your fingers to separate (just like when you’re peeling an orange) and save the orange fruit for eating later. The white pithy part will still be attached to the peel. Don’t worry about it right now.

PLACE the peel in a saucepan and cover with cold water.

BRING to a boil and boil uncovered for about 15 minutes.

DRAIN and rinse. Repeat the same procedure 2 more times and drain.

USING your paring knife, scrape as much pith off (the white part on the underside of the peel) as possible.

CUT peels into strips, about 1/8”-1/4” wide. Place strips back into saucepan, cover with cold water and bring to the last boil. Turn down heat and simmer for about 5 more minutes. Your strips should no longer have a raw appearance.

DRAIN (without rinsing) and place strips in a bowl.

MEANWHILE, while you are blanching your peels, in another saucepan, combine 2 cups of cold water with 2 cups of sugar.

PREHEAT oven to 250°F (this is only for drying purposes later)

BRING to a boil, turn down heat and continue to simmer (without stirring) for 30-45 minutes or until you have a thin, syrupy mixture.

COVER the strips with the hot, syrupy mixture. Set aside for about 45 minutes for the peels to candy.

AFTER strips have candied, place the remaining 1-cup of sugar in another bowl. Add peel and toss to coat well.

SHAKE to remove excess sugar and place strips on a cooling rack over a baking sheet to catch drippings.

PLACE baking sheet and rack in the warm oven for about 15 minutes to dry.

REMOVE from oven and leave strips at room temperature to finish drying.

CANDIED peel will become chewier over a few days. When your desired texture is reached, store in an airtight container.

Note: You can also make candied lemon and grapefruit peel the same way.
Optional: Dip half of the peel into melted chocolate. For the above recipe, you would need to melt 1/2 cup of semi-sweet chocolate chips with 2 teaspoons of shortening. Dip half of each strip and place on parchment or waxed paper until chocolate hardens.


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Healthy Fast Recipes Make Great Appetizers!

I received this recipe from one of my girlfriends, who always seems to be on a diet for the first six months of the year. I can’t quite understand it since she looks exactly the same year-round. Go figure.

Anyway, we went to a baby shower last May (during her dieting season) and she brought this really, really tasty appetizer that everyone just raved about. Although she makes her own chutney (and so can you if you're really into canning), this recipe is fantastic with a jar of mango chutney right from your grocer’s shelf. I hope you will enjoy this much simpler version!

Chicken-Mango-Chutney Cucumber Cups (about 60 bite-sized cups)

Your Ingredients:

3 cups cooked skinless and boneless chicken breast (finely chopped)
1/2 cup unpeeled apple (like Gala, Fuji or Braeburn) (washed and finely chopped)
1/2 cup chopped peanuts (no skins)
1 cup mango chutney (chopped)
6 medium seedless cucumbers (they’re called English cucumbers)
bib lettuce leaves
red and green unpeeled apple slices, washed (dip in lemon juice to keep them from oxidizing)

MIX all of the ingredients (EXCEPT the cucumbers, lettuce leaves and apple slices) in a large bowl.

WASH the cucumbers and cut the ends off.

TAKE a dinner fork and draw the tines of the fork lengthwise through the cucumber peel to score.

CUT each cucumber into 3/4" thick slices.

USING a melon baller, scoop out the center portion of each slice but DO NOT go through the bottom because you are making little cups. (I usually eat the “scoop-outs” as I go along but it isn’t a requirement) You can discard yours if you like.

FILL each little cup with your chicken-mango-chutney mixture.

PLACE bib lettuce on a white serving platter and arrange cups with apple slices interspersed.

KEEP chilled until guests arrive. I guarantee they won’t last long!


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Monday, October 23, 2006

Fast Easy Recipes For Holiday Appetizers

This holiday appetizer is simple and delicious. You’ll fall in love with this golden brown, flaky Phyllo pastry filled with warm Brie cheese and tangy fruit and nuts.

Baked Brie Wrapped in Phyllo (serves about 15)

Before the recipe, I’d like to share some tips regarding Phyllo dough or Fillo dough. It’s a super delicate pastry dough and usually comes in a box of 20 sheets. Thaw the dough in the fridge until ready to use and take out of the fridge while you are assembling your other ingredients. Make sure that your ingredients are fully assembled (including the preparation of the filling) before opening the package as it dries out very quickly and will literally crumble to the touch.

For this recipe, we will only be using 2 sheets. Be sure that you have the 1/4-cup of melted butter standing by with a pastry brush to liberally brush the sheets and the Brie. Rewrap the unused sheets and freeze according to the manufacturer’s directions.

After you have finished assembling your Brie/Fruit/Nut purse, you are going to freeze the entire thing for about 30 minutes. The freezing prevents the cheese (which is already soft) from becoming liquid during baking time. Your objective is for the pastry to puff while the cheese becomes warm and creamy.

Your Ingredients:

1 package Phyllo (Fillo) dough thawed
3 tbsp +1/4 cup melted butter (divided)
1 small chopped apple, washed (Gala, Braeburn or other firm apple)
1/2 cup sweetened dried cranberries
3 tbsp chopped pecans
1/4 cup packed brown sugar
2 tbsp apple juice
1 wheel of Brie cheese (7-8”)
1 egg beaten
Baguette French Bread slices (sliced thinly)
apple slices, washed (use lemon juice to keep them from oxidizing)
seedless grapes, washed (red and green)


ADD 3 tbsp butter to a skillet and melt. Add chopped apple, cranberries, chopped pecans, brown sugar and apple juice. Cook until apples are tender, stirring frequently (about 3 minutes). Set aside.

CUT Brie round in half horizontally. Now you have two identical rounds (sort of like a layer cake).

OPEN the package of Phyllo and remove 2 sheets. Brush the first sheet liberally with butter and place second sheet on top and brush liberally again.

LAY the sheets in a lightly buttered 9” pie pan and place the bottom half of the Brie on top of your sheets, rind side down.

BRUSH the top of the bottom half liberally with butter.

SPOON half of your apple mixture over Brie and cover the apple mixture with the top half of the Brie. Brush the top of your top half liberally with butter. Spoon the remaining apple mixture over the top half.

BUNDLE the pastry dough around the Brie and use the egg wash as a glue to pinch the top together. It should look like a purse.

BUTTER the Phyllo purse liberally and wrap the Brie filled pie plate in clear wrap and freeze for about 30 minutes.

Now, when you’re ready to bake…

PREHEAT oven to 400°F. (Oven temperatures vary so check the manufacturers temperature on the box)

REMOVE Brie purse from freezer, brush very liberally with beaten egg and bake for approximately 15-20 minutes (also look at Phyllo directions on package) or until golden brown and flaky. (Definitely keep an eye on it)

LET it cool for 5 minutes before slicing.

CENTER on an attractive small serving platter (with serving knife) and arrange the thinly sliced baguettes, apple slices and grapes around it. Voila’…deliciously beautiful!

Note: Please let me know if this recipe brought a smile to your face by leaving a comment below!

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Fast Easy Dessert Recipes Are Great For The Holidays!

When I was growing up, every year, beginning with the week of Thanksgiving through New Year’s Day, my mom always had our home filled with incredibly mesmerizing aromas. And then we’d visit my great Aunt Nancy and be met at the door with the same deliciously intoxicating scents. It’s a wonder that my mom or aunt had time to do anything besides bake!

The tradition has followed me into my home and I get enormous pleasure when I’m able to tantalize my own family with those great aromas. And they get plenty of pleasure from sampling!

It’s always nice to have an array of desserts and other tasty treats around because you never know who might stop by for a cup of tea or glass of eggnog during the holidays. And it would be absolutely sinful not to offer your guest a few freshly baked cookies to accompany it!

MERRY CHERRY CHOCOLATE CHIP WALNUT COOKIES (makes 4 dozen)

Your Ingredients:

1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup cornstarch
1/2 tsp baking powder
1/8 tsp salt
2 sticks chilled unsalted butter (cut into chunks)
1 tsp pure vanilla extract (not imitation or blended)
1 large egg
1/2 cup whole milk
1 cup semi-sweet chocolate chips
1 cup dried tart cherries
3/4 cup chopped walnuts

PREHEAT oven to 375°F.

LIGHTLY butter 4 cookie sheets and set aside (or use butter flavored cooking spray).

COMBINE the flour, sugar, brown sugar, cornstarch, baking powder and salt in a food processor and pulse a couple of time to blend.

ADD the chilled butter and pulse until the mixture is well combined (about 10 to 15 pulses).

ADD the vanilla and egg and pulse about 4 or 5 times.

ADD about half of the milk and pulse about 3 times.

ADD the remaining milk slowly and pulse until the dough forms a sticky ball (about 4 or 5 times).

REMOVE the dough from the processor and place into a bowl.

STIR in chocolate, dried cherries and walnuts until well combined.

SHAPE into a ball, cover with plastic wrap and refrigerate for about half an hour.

REMOVE from fridge and use a mini cookie scoop (or use a teaspoon) to drop dough onto prepared cookie sheets.

BAKE for 10 to 12 minutes (after the first batch of cookies come out, you’ll be more precise about baking time since oven temperatures vary).

COOL on a cookie rack.

STORE all that are left in an airtight container!


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Fast Dinner Recipes For Entertaining

Although this isn't a very traditional version, it's a super-rich recipe that I usually serve when my guests won’t be counting calories that evening! It is deliciously thick and creamy. You can serve with warm sourdough bread and a simple tossed salad.

CHICKEN, SHRIMP & BROCCOLI FETTUCCINE ALFREDO (serves 6)

Your Ingredients:

2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan

COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)

DRAIN in a colander and set aside.

SAUTE´ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.

STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.

ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.

GARNISH with minced parsley and grated Parmesan.

SERVE immediately.

Note: If you like your sauce even thicker, add more Parmesan cheese.


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Find Christmas Recipes Fast!

There’s almost nothing more delightful than giving scrumptious homemade treats to family and friends on Christmas day.

All you need to make pretty gifts are food-grade cellophane bags and a spool of holiday ribbon and you’ve got a tasty gift that will bring smiles to all!

Sweet & Spicy Cherry Walnut Mix (makes 1 cup)

Your Ingredients:

1 cup walnuts (unsalted)
1 cup dried tart cherries
1 tbsp light corn syrup
1 tbsp honey
1 tbsp sugar
1 tsp salt
2 tsp cayenne
1 tsp tabasco

PREHEAT oven to 325°F.

COVER baking sheet with a Silpat baking mat (excellent nonstick capability). If you don’t have a Silpat mat, just spray the sheet with nonstick cooking spray.

COMBINE all ingredients in a bowl EXCEPT dried cherries and toss walnuts until well coated.

SPREAD the mixture evenly onto the prepared baking sheet.

BAKE until the walnuts turn golden brown (stirring occasionally), about 15 minutes.

REMOVE from oven and add cherries immediately. Break up any clumps while making sure that cherries are distributed throughout mixture.

COOL completely on baking sheet.

STORE what you haven’t eaten up in an airtight container!

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Sunday, October 22, 2006

Perfectly Pleasing Pumpkin Pie

While this pumpkin pie isn’t exactly a “fast recipe”, it’s creaminess and flavor demanded that I include it here for your enjoyment. It’s sure to be a hit during the fast approaching holiday season.
Let’s work on the pie pastry shell first (you can make your own recipe or buy the ready-made dough).

Pie Pastry Shell

ROLL
out your pastry (on a lightly floured surface) to approximately 13”.

TRANSFER
dough to a 9” glass pie dish. Leave a 2” overhang of dough and trim neatly. Then use your fingers to crimp into a decorative edge. Prick bottom of dough with a fork.

REFRIGERATE
pastry shell for one hour.

PREHEAT
oven to 375°F about 15 minutes before removing the dough from the fridge.

LINE
your crust with foil and fill with dry beans or use pie weights if you have them.

BAKE
your crust until the edges turn almost golden brown (about 10 minutes but keep an eye on it). Remove from oven.

REMOVE
the foil (or weights) and bake for approximately 5 more minutes, or until entire crust is light golden brown.

SET
pastry shell on a rack to cool but leave your oven on 375°F.

Now, let’s work on the filling.

Your Ingredients:

1/4 cup sugar (granulated)
3/4 cups packed brown sugar
2 tbsp all-purpose flour
1 tbsp molasses (unsulphured)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 15-oz can 100% pure pumpkin (make sure it’s plain pumpkin and not the pumpkin pie filling)
3 large eggs (lightly beaten)
2 oz melted unsalted butter
1 tsp pure vanilla extract (not imitation or blend)
1-3/4 cup whipping cream

MIX together sugar, brown sugar, flour, molasses, cinnamon, ginger, cloves, nutmeg and salt in a bowl.

ADD the pure pumpkin and stir until well blended.

ADD eggs, whipping cream, melted butter and pure vanilla to mixture.

POUR the filling into your pre-baked shell.

PLACE pie in the center of rack and bake for 35-40 minutes, or until the filling is set.

COOL on a rack.

TOP cooled pie with a dollop of whipped cream sprinkled with a little fresh nutmeg.

EAT! Oh so yummy!

Always Enjoy!signature_small.jpg