Wednesday, December 29, 2010

Out with the Old & In with the New

I should say up front that the title is really quite misleading!  First of all, I’m not really big on New Year Resolutions because I don’t like the idea of setting yourself up for failure.  New Year’s resolutions usually seem to go something like this: I resolve to quit smoking or I resolve to eat right or I resolve to lose weight and then one little slip-up and you feel like you’ve failed.  I’m just not an all or nothing kind of person and I work hard at choosing the positive over the negative.
 I believe in trying; at giving it your best and remembering to acknowledge that effort.  With all of the holiday sweets and delectable treats on offer over the past month I have over indulged to the max. My pants are too tight, my cheeks are actually getting chubby and no I haven’t exercised one little bit!  So, even before the New Year arrives I’m returning, at least part of the time, to my normal healthy dining routine. 
Does that mean I will not have a drink or treat at my neighbor’s open house tomorrow? No it does not. But yesterday’s dinner was a delightfully light and healthy meal that was ultimately as satisfying as any holiday extravaganza.   That is the start, the initial successful effort to regain control and return to normal.
Ah normal; and what is normal? Trying ones best to make the right choices as often as possible; that’s my normal.  We are, after all, human and prone to being less than perfect.  And isn’t that a good thing?  I believe it is!  Just think of all the wonderful things in our lives that came about from mistakes.  Champagne for one!
Back to making choices; for me that’s eating fresh, seasonal foods grown locally whenever possible.  If it’s in season we eat it, if not usually we don’t.  So last night’s dinner was a large portion of fresh spinach lightly sautéed with sweet onions, topped with two poached eggs and served with a lovely chunk of toasted baguette.  Loads of flavor, tons of vitamins, iron, protein and a nice serving of carbs for long lasting energy were not only satisfying but a visual treat as well.
Two courses of veggies and then fruit for dessert are the menu for tonight’s dinner; roasted cauliflower sprinkled with black lava salt to start, broccoli rabe crostini topped with  fresh goat cheese  will come second and yogurt with bananas to finish.  Three courses; all abundantly flavorful, offering a variety of colors and textures, nutritionally well balanced and yet light in calories, who could ask for more?
Since I have everything organized for tonight I’ll have time for a short power walk before dinner. This double treat of cold fresh evening air to stimulate the senses and a bit of exercise to get the heart pumping are also absolutely free for the taking!
We’ll see what choices tomorrow brings; in the mean time, today is a great day!

Ingredients for 2 people:
One full package fresh baby spinach
1 small sweet onion or ½ large sweet onion
4 slices bacon
2 tablespoons olive oil
Salt & pepper
4 large pasteurized eggs
2 tablespoons vinegar
Thinly slice the onion and sauté over medium in the olive oil.
While onions are sautéing remove the fat from the bacon and chop into pieces; discard the fat or reserve for another use.
Add bacon to onions and sauté for about 10 minutes or until the onions are translucent and the bacon is almost cooked.
While bacon and onions are cooking bring about 3 inches of water to a boil and add the vinegar. Once boiling reduce heat to just barely simmer.
Add the spinach and turn with tongs until completely wilted and mixed with the bacon and onions.  Saute for 2  minutes; just until spinach is cooked.  Do not overcook!
Give the water a gentle stir and just after you add the spinach to the onions and bacon,  drop the eggs in one at a time to poach. (first break the eggs into a cup) 3 minutes will give you medium firm egg; runny yolk and solid whites.
Divide the spinach evenly between two dinner plates and top with two poached eggs.  Sprinkle black lava salt (if you have another kind of salt like truffle salt, that is great too!) and fresh ground black pepper.  Serve with a large chunk of toasted baguette.

Tuesday, December 21, 2010

Swedish Cardamom Bread Two Ways

Swedish Cardamom Bread has been a Christmas tradition in my family for generations.  My grandmother always had plenty for us to have with a cup of coffee; yes coffee!  Looking back, the coffee was mostly milk but at the time I felt so grown up to be having coffee and cardamom bread for Christmas morning!
I’ve given you two ways to do cardamom bread; one is quite simple and my daughter’s favorite.  It is actually the way my grandmother usually served it; the bread is braided and when baked it is drizzles with a powdered sugar glaze. The other method is to fill rolled dough with cardamom, cinnamon and brown sugar; form it in a circle then snip and twist to form a wreath.  This is my favorite way.  It’s so beautiful and I love the filling!


For the Cardamom Bread:

· 1 cup whole milk

· 1/2 cup white sugar

· 1/2 cup butter

· 2-pkg quick rising yeast dissolved in 1/4 cup warm water with a pinch of sugar (My Grandmother used the regular yeast but I prefer the rapid rise to save a bit of time)

· About 4 cups bread flour

· 1 large egg

· 1/2 teaspoon salt

· 2 teaspoons ground cardamom

For the Filling:

· 2 Tbsp melted butter

· 1/4 cup brown sugar, packed

· 2 Tbsp white sugar

· 2 teaspoons cinnamon

· 1 teaspoon cardamom

· 1 cup golden raisins (optional)

· 2/3 cup chopped pecans (optional)

For the Egg glaze:

· 1 egg yolk

· 2 Tbsp cream

For the Glaze:

· 1 cup powdered sugar

· 1 Tbsp water


1 Heat milk on medium heat to scalding. (Do not boil) Stir in the butter and sugar until the butter has melted and the sugar dissolved. Remove from heat. Pour into a mixing bowl and cool to luke warm. Mix in egg and then yeast mixture.

2 Blend in salt and cardamom. Add 2 cups of the flour. Then gradually add more flour until a soft dough forms a ball and pulls away from the sides of the bowl.

3 Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth. I do this step in food processor with dough hook for 10 minutes. The dough should remain soft, so do not add too much flour.

4 Place the dough in an oiled bowl, covered with plastic wrap. Let rise for about 45 minutes to an hour; the dough should have doubled in size.

At this point you can make simple braided bread. Punch down the dough, divide in half, and then divide each half into 3 equal parts. Roll the dough pieces into ropes, braid them, and tuck the ends under. This is the way my daughter Marina likes it best!

5 Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and roll it into an 8-inch by 16-inch rectangle. Brush the dough with melted butter, leave an inch border on the edges so the dough will stick together when rolled. Mix the filling and spread the dough with half of the mixture ( the other half is for the second half of the dough).

6 Roll the dough up lengthwise, with the seam on the bottom. Transfer the bread to a baking sheet line with parchment paper. Form a circle with the dough and connect the ends together.

7 Cut on a slant most of the way through the dough, creating segments. Pull out each dough segment either to the right or to the left, alternating as you go around the circle. The dough should look like a wreath when you are done.

Repeat steps 5, 7, and 8 with the rest of the dough, to form a second wreath.

8 Cover lightly with plastic wrap and set in a warm area for about 40 minutes to an hour so the dough can have a second rising.

9 Preheat the oven to 350°F. Whisk together the egg yolks and cream and brush over the dough. Bake for 25-30 minutes. After the first 15 minutes of baking, if the top is browned, tent with aluminum foil.

10 Remove from oven and let cool completely. Whisk together powdered sugar and water for the glaze Drizzle the glaze over the pastry.

Makes 2 wreaths.

Tuesday, December 14, 2010

Last Minute Holiday Ideas: Article by Kim Hendrickson, author of Tastefully Small Savory Bites,

Show-Stopping Holiday Hosting: Rose Beef Canapés
By Kim Hendrickson,
Author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion
You decided weeks ago (when you thought you had endless time) to have friends join you to celebrate the holiday season but now that the event is almost here you are beginning to panic. 
Stop! Relax! 
Give yourself the gift of preparing an easy and show-stopping small bite that will please everyone, in your crowd.
We all know we eat with our eyes first, this recipe will give your guests a small bite that they will be delighted to look at and just as eager to devour! Once you get the hang of making beef roses, these canapés couldn't be simpler.  
The toasted canapés bottoms can be prepared and frozen in advance. The herb cream cheese can be made and refrigerated a week in advance or, in a pinch, can be easily substituted with store-bought Boursin Cheese. The beef roses can be assembled and frozen on a tray, waiting in anticipation to being used for your next gathering. The arugula is the only ingredient that needs to be chopped in advance but even assembling these elements can be done a full day in advance.   

These original and tasty bites are substantial and will keep your guests satisfied while you enjoy your own holiday party.  
Rose Beef Canapés
Yield: 24 canapés
8-12 large slices whole grain bread
4 tablespoons (½ stick) unsalted butter, melted
6 ounces whipped cream cheese
¼ cup milk
1 small clove garlic, minced
¼ cup chopped mixed fresh herbs (chives, marjoram, tarragon, and/or basil)
Salt and freshly ground pepper
1 large bunch arugula
12 thin slices rare roast beef
2 tablespoons finely chopped red onion
2-inch round cutter
Preheat oven to 350°F. Cut two or three 2-inch rounds from each slice of bread for a total of 24 rounds. Brush both sides of each slice with melted butter. Place on a baking sheet and toast until brown, about 12 to 15 minutes.
Blend cream cheese with milk, garlic, and herbs in a small bowl until smooth and season with salt and pepper to taste. Spread an even layer of the now herbed cheese on top of each toast piece.
Stack several arugula leaves and roll tightly. Thinly slice the roll to create fine ribbons of arugula. Repeat with remaining arugula; you should have about 3 cups. Top each toast with a small mound of arugula.
Place one slice of beef on a cutting board and cut a strip down each side, 1 inch from the browned edge. Put aside the center part for another use. Take one strip and roll it up, tightly at first, then less and less so. Pinch the inside, non-dark edge of the roll. Fold down the outside edges to create "petals." Finally, cut a thin slice off the bottom where you have been holding it together to create a flat base.
Nestle the rose atop the arugula and into the spread. Sprinkle a few pieces of red onion in the center of the rose. Repeat with remaining ingredients.
© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion

Author Bio

Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.
For more information please visit

Friday, December 10, 2010

Chocolate Chili Pecan Cookies

I love being able to mix up a batch of cookies and then have them in the fridge so I can bake them when I have time.  I was looking at Martha Stewart Living Magazine and saw a recipe for chocolate cookies with nuts and fruit that got me thinking……about how much I like combining chocolate and chili.
So I increased the chocolate amount called for in Martha’s recipe, added chili powder, used self rising flour, chose pecans as my nut variety and omitted the dried fruit…my family doesn’t really like dried fruit in their cookies and this batch I was making just for my family’s pleasure…I was hoping!
Well, all I can say is they were gone in one day so I guess I could call them a big hit!
2  1/2 Cups Self rising Flour
½ Cup Cocoa Powder
1 Cup Sugar
½ Teaspoon Chili Powder
1/2 Teaspoon salt
2 Sticks Unsalted Butter
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Chopped Pecans
Beat butter and lavender sugar together until light and fluffy.
Add the egg and continue beating until well mixed.
Add the vanilla and mix well.
Mix together the flour, chili and salt in a separate bowl.
Add the flour mixture and blend well.
Mix in the chopped pecans.
Form into two logs, cover with plastic wrap and chill well; at least two hours.
Slice about 1/8 inch thick and bake in pre heated 350 degree oven 12 to 14 minutes.

Thursday, December 9, 2010

Holiday Give-Away for the Little Ones

Who doesn't remember Green Eggs and Ham?
Can you even believe this is the 50th anniversary of Dr. Seuss's Green Eggs and Ham?
Well, just in time for the anniversary and the holidays I have a SWEET give away that you can enjoy with the little members of your family.
Two Chef hats, two aprons all with with green Eggs and Ham theme, the hardbound edition of Green Eggs and Ham, a sweet long handled fork and a $25 gift certificate to In Ham I am Products complete the party pack!
The Other White Meat is the web site responsible for this super give away!  There are lots of recipes, even an entire section on Green Eggs and Ham so pop on over and check them out!

Details on how to win the wonderful Green Eggs and Ham Party Pack:
Follow KCintheKitchen on Facebook and leave me a comment here.

We will pick a winner on December 15th!  Good Luck!

Dining in New York

Dining in New York is always a treat but my latest trip there proved to be absolutely the best foodie experience I have had in a long time!  We went to Mario Batali’s market/eatery, Eataly and what a treat that was!
The market is filled with produce so fresh it literally gave me shivers.  There is a cheese area that rivals anything I know from France and Italy with whole rounds of parmesan piled high along with a hundred other cheeses to tempt any palate!  I can’t forget to mention the meats and fish; you’ll want to buy one of everything and then top it all off with a fresh pasty before you leave!
The eatery is divided into separate areas; we chose to dine in the vegetarian restaurant and boy am I happy we did!  We opted to try two specials; mushroom brochette and broccoli rabe brochette which had us ooooing and awwwwing with flavor delight!
Naturally as soon as I got home I wanted to try and incorporate these wonderful dishes into our normal dining habits and treat my family to at least a hint of the amazing dishes I had just enjoyed.  I’m not going to say I was able to recreate the dishes exactly; because I wasn’t.  But I would like to share with you the two brochettes that came out of Mario Batali’s  Eataly; my family declared them fantastic and I think you will too!
Mushroom Bruschetta

1 Cup Oyster Mushrooms
1 Cup Baby Portabella Mushrooms
2 Tablespoons finely chopped fresh Garlic
6 Tablespoons Olive Oil
Sal & Pepper
½ Loaf Country Italian Bread thickly sliced
Brush both sides of the bread slices with 2 tablespoons olive oil and grill until golden brown.
Cut mushrooms into chunks and sauté with 4 tablespoons olive oil and garlic over medium/high heat until golden brown.
Pile mushrooms on toasted bread slices and serve immediately.
That’s it, that’s all you have to do!
I served this with a mixed green salad with crumbled aged ricotta cheese, halved blackberries and a vignette made with fig balsamic vinegar.  The combination of the sweetness in the salad with the mushroom garlic of the brochette was absolute tops!

Broccoli Rabe Bruschetta

I have intentionally left off the salt because the aged ricotta is rather salty and I am always trying to keep out salt intake to a minimum.  From start to finish this recipe will take you about 15 minutes or less making it a super quick and easy appetizer.
1 Bunch Broccoli Rabe
2/3 Cup Aged Ricotta (which is dry and rather salty)
½ Loaf Country Bread sliced thick
1 Cup Jerusalem Artichokes thinly sliced
4 T. Olive oil
Brush both sides of the bread slices with 2 tablespoons olive oil and grill until golden brown.
Sauté the artichoke slices in 2 tablespoons olive oil over medium/high heat until golden brown then add the Broccoli Rabe  and continue sautéing until broccoli is wilted.
Pile the broccoli rabe and artichokes on each slice of bread then top with crumbled cheese.
Serve and enjoy!

Sunday, December 5, 2010

Level 4 Cake

A while ago I was asked to recreate a lemon cake recipe that had been lost for about 40 years.  All I had to go on was the description of a cake my friend’s grandmother used to make when she was very young!  After researching old recipes and more experimenting than I care to admit; in other words my family didn’t want to see a lemon cake for many months, the final result is a moist simply yummy lemon cake.  BUT, with all that we have to do during the holiday season, feel free to use a box lemon cake.  Add the juice of ½ lemon per box (reduce the water amount by how much lemon juice you have) and ¼ cup Philadelphia Pineapple Cream Cheese (reduce the oil by ½ cup) per box.
I always make this a large four layer cake, so I double the cake recipe or use 2 box cake mixes. You certainly can make a two layer cake if you don’t have too many to feed!
Yellow Lemon Cake Ingredients:
·         2 cups sifted cake flour
·         3/4 teaspoon baking soda
·         1/2 teaspoon salt
·         1/3 cup shortening
·         1/3 cup butter
·         1 cup sugar
·         3 eggs, separated
·         1 1/2 teaspoons vanilla
·         1/2 teaspoon lemon extract
·         ½ teaspoon lemon rind finely grated
·         1/2 cup buttermilk
·         2 tablespoons distilled white vinegar
1.      Sift flour, baking soda and salt together.
2.      In mixing bowl, cream butter and shortening; add sugar gradually, creaming until light and fluffy. Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well.
3.      Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture. Beat until batter is smooth. Fold in stiffly beaten egg whites.
4.      Pour buttermilk cake batter into greased 7 x 10 x 2-inch baking pan or 2 8-inch layer cake pans.
5.      Bake single at 350°. 35 to 45 minutes; layers at 375°. 25 to 30 minutes.
Cranberry Filling Ingredients:
1.      1 (8 ounce) package Philadelphia cream Cheese
2.      ¾ cup powdered sugar
3.      ¾ cup cranberry sauce (Naturally I make my own, see earlier post)
1.      Mix all ingredients well
2.      Spread 1/3 of mixture on top of layer one
3.      Repeat for layers 2 and 3
4.      Top with layer four
5.      Cover and refrigerate for a minimum of 4 hours or up to 24 before frosting
6.      Frost cake with simple whipped white frosting
7.      Pipe frosting around the top of the cake to create a place for cranberry sauce
8.      Spread about ¾ cup cranberry sauce on top of cake
Frosting Ingredients:
1.      1 (8 ounce) package Philadelphia Cream Cheese softened
2.      ½ cup butter softened
3.      About 10-12 ounces marshmallow fluff
4.      About 6 cups powdered sugar
1.      Cream the butter and cream cheese until smooth and fluffy
2.      Add the marshmallow fluff and mix well
3.      Add about 4 cups powdered sugar and mix well; keep adding additional sugar until you get the desired consistency.

Tuesday, November 30, 2010

Need a really special Christmas Gift?

I just discovered these little monogrammed treasures at Phine & Whimsey!  Candles are a perfect Christmas gift for your discriminating friends and these are particularly gorgeous!


Thursday, November 11, 2010

Whose Side Are You On?

The great cranberry debate; canned or homemade?  Well I grew up with my grandmothers, aunts and my mother opening a can of cranberry sauce.  It always came out of the can with the ridges intact and went to the table exactly that way.  Now I will admit as a kid, it was one of the few things I liked at Thanksgiving; the sweet yet tangy flavor and the smooth consistency was a delight to the senses!
When I started cooking myself one of the first holiday meals I tackles was Thanksgiving and the cranberry sauce was my highest priority to investigate and make my own.  Over the years I have developed this easy cranberry sauce that is a continual crowd pleaser and has made its way into a specialty dessert of mine; Lemon cranberry Cake.
But for today let’s just stick with making the basic cranberry sauce.
2 Packages Fresh cranberries
2 Apples
2 Pears
1 Lemon
1 Cup Sugar
½ Cup Orange Juice

Rinse and pick over the cranberries to make sure you don’t have any bad ones.
Peel, core and chop the apples and pears.
Finely grate the lemon peel and then juice the lemon.
Place all the ingredients in a large enamel pot and cook over low/medium heat for about 45 minutes stirring every few minutes.  The berries will pop and the sauce will thicken slightly.

Remove from the heat and chill.  The sauce will be very thick when chilled.
Thanks it, that’s all you have to do to make a super delicious homemade cranberry sauce!

Tuesday, November 9, 2010

KC in the Kitchen: Kraft Feeding America A touch of Love

KC in the Kitchen: Kraft Feeding America A touch of Love

What a Tart!

Need a quick and easy dessert?  Something that you can make from what you have on hand?  Well almost? Something that your family will love and the kids can actually do themselves?  What A Tart just may be your answer!
I keep pre made pie crusts in the fridge at all times; I guess it’s the lazy way but let’s face it…..they are pretty good and we don’t always have the time or energy to make our own pie crusts….hey, but if you prefer you certainly can do this tart with your favorite homemade crust!
With a little sugar, a pie crust and a bit of fresh fruit you can have a delightful dessert in no time at all!  Right now big juicy fresh blackberries are available in the local markets; but you really can use most any fresh fruit.  Apples, Raspberries, Blueberries, Cherries, Pears or whatever you have locally that is fresh!
For this tart, I cut the blackberries in half lengthwise because they were huge!  I actually got 12 tarts from one box of blackberries; more than usual.  Normally I plan on 6 to 8 tarts from one box of berries.
Ingredients for 4 Tarts:
1 pre made pie crust
8 tablespoons sugar
Fresh fruit to cover tart ( about ¼ cup per tart)

Pre heat oven to 375
Cut pie crust in quarters
Trim into an oval/circle it doesn’t have to be exact but keep the trimmings for the top
Roll the edges and then pull the edges through your fingers at an angle
Top with fresh fruit
Sprinkle with 2 tablespoons sugar per tart
Make leaves or other design with crust trimmings.  The leaves are just a small oval with three diagonal cuts on each side!
Place leaves on top of each tart
Bake on non stick (or coat with non stick spray) cookie sheet for about 30 minutes
You can brush tarts edges and leaves with a beaten egg wash if desired; I do sometimes but when my daughter makes them she doesn’t.
You can top with a dollop of whipped cream for extra joy but my family loves them even without and never seems to notice if I don’t give them the extra topping!

Monday, November 8, 2010

Kraft Feeding America A touch of Love

Kraft if teaming with Feeding America with the goal of donating 100,000 meals beween November 8th and November 22nd!  For each video using Kraft Cheeses with a touch of Philly Kraft will
donate 40 meals!  For every photo using Kraft Cheeses with a touch of Philly Kraft will donate 20 meals!  Just upload your photos or videos to the Real Women of Philadelphia web site @ and while there take advantage of the $1.00 off coupon for Kraft Cheeses with a touch of Philly!
Here is a video giving you all the details and below the video is a photo of Fresh Corn Muffins that I made using Kraft Shredded Mozzarella with a touch of Philly.  The muffins were an absolute cheesy delight!

Thursday, November 4, 2010

Bacon Baked Potato Surprize

I’ve been roasting cauliflower a lot lately; break it into small flowerets, drizzle with olive oil, sprinkle with salt and pepper then pop into a medium oven for about 30 minutes.  The will brown around the edges and are just a perfect snack or tidbit to serve with a glass of wine before dinner!  Oh yes, you can serve them as a side veggie but I can never wait to get them to the table!
Unfortunately my daughter will have nothing to do with them; no thank you is about as close as she will come to touching raw or cooked cauliflower!  So I decided to figure out a way to sneak some into something she would eat…Hence bacon baked potato surprises were invented.
Must say that these potatoes ended up being a hearty main dish and were perfect served with a mixed green salad, making it a nice inexpensive dinner!  Did Marina like them?  Oh yes she loved them and went right to the refrigerator the next day after school to grab a leftover bacon baked potato surprise and pop it into the microwave.  Proof positive that she REALLY liked them!
 Oh by the way, she never realized that they were filled with cauliflower; my husband and I could taste the cauliflower, the cheese and the potatoes so no worries that some of the flavors are lost!
1 large Idaho baking potato per person
1/2 cauliflower broken into small flowerets
1/2 cup grated mozzarella per person
1/2  cup cheddar per person
1/4 cup sour cream per person
2 slices cooked and chopped bacon per person
Salt and pepper

Scrub and pierce your potatoes and bake until done in a 450 degree oven
Place cauliflower on baking sheet and drizzle with olive oil and sprinkle with salt and pepper
Bake cauliflower  at 375 until slightly softened and brown around the edges, about 25 minutes
When cauliflower is done chop quite fine
Scoop out potatoes and reserve skins to refill
Mix potato, cauliflower, bacon, salt, pepper, sour cream, mozzarella and ½ of the cheddar cheese
Fill potato skins and top with remaining cheddar
Return to oven for 15 minutes or until heated through and serve with a mixed green salad.

Wednesday, November 3, 2010

Piggy Panini

Everybody loves a Panini!  What is so special about a Panini? You can get them in every freeway rest stop along the freeways in Italy!  Yep, that’s right and boy are they good!  Prosciutto, mortadella and a dozen other fillings and combinations are all waiting in the deli showcase.  Whether or not it’s grilled is up to you.  

Big crusty loaf of country bread; figure one full Panini per person
2 slices of cooked bacon per Panini
1/3 avocado sliced per Panini
3 slice mozzarella per Panini
2 slices cheddar per Panini
3 slices tomatoes per Panini
Butter for the outside of your Panini
Butter the bread
Layer mozzarella, tomatoes, bacon, avocado and cheddar on each slice of bread
Top with another slice of bread
Butter the bread and place into pre heated Panini press
Toast for about 5 minutes
Cut sandwiches in half and serve hot
If you do not have a Panini press any grill will do!!!!  Even a frying pan in pinch!

Friday, October 29, 2010

Salmon & Individual Faux Souffles

Super Easy and a Real Treat!  The faux souffles rise only to the top of the ramekin but are so fast and easy you will be pleased with the outcome!  This dinner or lunch is dished up in the kitchen and the finished plates are brought to the table.  Serve with crusty bread and a glass of chilled white wine for a delightful meal your family and guests will rave over!

Ingredients for the Salmon: Serves 4
Fresh salmon Fillet
Sliced Lemons
Fresh Thyme or Dill
Ingredients for the Souffles: Serves 4
4 Eggs
1 Package Baby Spinach
1 Large Sweet Onion
1/2 Cup Plain Yogurt
2 T Olive Oil
4 T. Grated Parmigiano
Ingredients for the Salad: Serves 4
2 Vine Ripe Tomatos
4T Balsamic Vinegar
Salt and Pepper to Taste

1. Chop the onion and saute in olive oil.
2. Place salmon on foil or parchment paper and top with sliced lemon and thyme.

3. Seal the salmon inside the foil and preheat the oven to 400.
4. Add the spinach to the onions and saute for 5 minutes.  Remove from heat.

5. Separate the eggs and beat the whites until stiff.  Spray baking dishes and coat with cheese.

6. Mix together yogurt and egg yolks until smooth.  Add the spinach and onions, mix well.
7. Gently fold in the egg whites one third at a time.
8. Divide mixture into 4 individual baking dishes.

9. Bake the salmon and souffles for 15 minutes in 400 degree oven.

10. While Salmon and Souffles are baking get serving plates ready.  Cut the tomatos into eight pieces each and place on plates.  Drizzle with Balsamic Vinegar, dust salt and pepper.
11. Place one slice of salmon and one souffle onthe serving plates witht he tomato salad and serve!