Friday, July 20, 2012

Burger- Dogs



A novel, fun and delicious way to change up your ordinary burger! Super easy to make and perfect for summer holidays, picnics and BBQs!



Printable recipe: http://www.foodchannel.com/recipes/recipe/burger-dogs/

Tuesday, July 10, 2012

Blueberry Gratin


The top of this oven baked Blueberry Gratin will be a mouth-watering golden brown. The almond powder/meal in combination with the Cream Cheese lends a texture and moistness that are truly unique.  This is a perfect dessert to serve to your friends who dine gluten-free.








Ingredients:               Serves 6

1 Pint Fresh Blueberries
4 Ounces Butter at room temperature
4 Ounces Cream Cheese
1 Cup Sugar
1/2 Teaspoon Salt
3/4 Cup Almond Powder/Meal
1 Teaspoon Vanilla
2 Eggs
Method:
1.       Preheat oven to 410 degrees
2.       Beat butter and sugar until light and fluffy
3.       Add the eggs one at a time
4.       Add the Cream Cheese and Vanilla, beat until smooth
5.       Add the Almond Powder/Meal and blend well
6.       Gently fold in the Blueberries
7.       Turn batter into a 9 inch baking dish
8.       Bake for 25-35 minutes.  Top will be golden brown and the gratin will be moist and yummy!
9.       Serve warm or room temperature
10.   Whipped cream is a great topping

Monday, July 9, 2012

S’More Cookies





Who doesn’t love S’Mores by the   campfire?
 Well now you can have them any day of the year and no fire required!  I love to wrap these cookies individually and bring to picnics and BBQs or even pop one in your lunch box!


Ingredients: about 24 cookies
1 Box yellow Cake Mix
1 Box Instant Vanilla Pudding
3 Eggs
½ Cup Vegetable Oil
½ Cup Water
1 Cup Graham Cracker Crumbs
24 Marshmallows
8 Ounces Milk Chocolate

Method:
Pre heat oven to 350F
Mix together cake mix, pudding, eggs, water, oil and graham cracker crumbs until well blended
Drop rounded tablespoons of batter onto cookies sheets about 2 inches apart
Bake for 13-15 minutes
Cool on cookies sheet for 3 minutes before removing to cooling racks
Melt chocolate in a bowl over simmering water without letting the bowl touch the water
Spread on teaspoon of melted chocolate over the bottom/flat side of each cookie
Cut the marshmallows in half and place 2 half pieces on half of the cookies
Put cookies with marshmallows under broiler for 20 seconds or until marshmallows are lightly toasted
Top with the other cookies and enjoy!




Sunday, July 8, 2012

Grilled Peach, Prosciutto & Crostini Salad


This salad just screams summer on a plate!  It’s perfect for picnics and outdoor BBQs and is sure to wow your family and friends with the multiple layers of sweet and savory.  If desired you can substitute thinly sliced Virginia ham for the prosciutto. 










Serves 6
Ingredients:
1 Loaf Italian bread sliced ½ inch thick
1 Clove Garlic
1/3 Cup Extra Virgin Olive Oil + 3 tablespoons
½ Cup Cream Cheese
¼ Cup Greek Yogurt
1T. Honey
4-6 Peaches
4-6 Ounces Baby Arugula
1/3 Pound Prosciutto
1/3 cup Feta Cheese
1-2 T. Raspberry Vinegar
Salt & Pepper to taste
Method:
Peel the peaches, cut in half, remove the stone and grill on the cut side only until lightly caramelized
Mix together the cream cheese, yogurt and honey then set aside
Lightly brush one side of the bread slices with olive oil, place on a baking sheet and bake in 450F oven for 4-5 minutes
Rub the toasted bread slices lightly with the garlic clove
Spread the cream cheese on the toasts and place on a large serving platter
Top with the arugula, prosciutto, peaches and feta
Mix together 1/3 cup olive oil, vinegar salt and pepper
Drizzle onto the salad and serve

Saturday, July 7, 2012

Pasta Shells with Broccoli Rabe





Broccoli Rabe originated in the Mediterranean so you will find it quite often used in pasta dishes  along the Liguria Coast. The combination of the broccoli rabe and pecorino Romano is truly delightful!  This is a quick and easy pasta dish that is both flavorful and healthy!





Serves4
Ingredients:
½ Pound Pasta Shells
¼ Bunch Broccoli Rabe
1 to 2 Cloves Garlic minced
1/8 t. Red Pepper Flakes
6 T. Extra Virgin Olive Oil
½ Cup Pecorino Romano grated
Method:
Bring a large pot of salted water to the boil
Remove and discard the large stems from the Broccoli Rabe, then chop the leaves, small stems and flowerets 
Add the pasta and broccoli rabe to the pasta water and cook until the pasta is al dente
While pasta is boiling heat the olive oil, garlic and red pepper flakes over low
Strain the pasta and broccoli rabe then add to the olive oil
Turn heat up to high and cook for 2 minutes
Top with Pecorino Romano and serve