Wednesday, December 31, 2014

New Year's Eve Caramel Banana Dessert

I created this Banana Caramel Cream Pie with Ginger Walnut Crust and Caramel Toasted Walnut Whipped Cream Topping for a Chiquita Banana contest.

Everyone that tasted it thought the pie absolutely AMAZING!  No it did not win but that's OK.  I have a new winner dessert that I can make anytime 'cause it's so easy.  In fact I'm going to whip one up for tonight to bring to a New Year's Eve celebration in my neighborhood!

Anyway here it is in all it's winning glory......



Crust:
1 cup chopped walnuts
1 ½ cups crumbled ginger snaps
1/3 cup butter
Pie Filling:
1 box Vanilla instant pudding/pie filling
1 cup Caramel/Dulche de Leche
1 ½ cups cold whole milk
4 bananas
Topping:
½ cup chopped Walnuts
½ cup sugar
1 cup whipping cream
½ teaspoon vanilla
½ cup powdered sugar

Pulse blend 1 cup chopped walnuts and 1 ½ cups ginger snaps until fine crumbs.
Melt butter in microwave for 20 seconds or until melted. Drizzle into walnut/crumb mixture and blend until thoroughly mixed; about 30 seconds.
Press crust mixture into bottom and sides of 8 inch pie plate.  Bake for 20 minutes.  Remove from oven and set aside to cool.
Beat together vanilla pie filling, caramel and cold milk until smooth.
Slice bananas and line pie shell with ½ of the bananas, pour ½ of the filling over bananas, layer on remaining bananas and finish with pouring on remaining pie filling. Smooth with a spatula and refrigerate for 2 hours.
In small sauce pan over medium heat melt the sugar and continue on medium heat until lightly browned.  Do not stir, just slightly swirl pan.
Spread ½ cup walnuts on parchment paper and pour the melted sugar evenly over nuts.  Let cool. (Fill pan with water and return to burner; let sit on cooling burner to melt and any residual sugar for easy clean up)
When walnuts/sugar mixture is hardened and cool, break into chunks and place between two sheets of parchment paper.  Smash with rolling pin or back of frying pan.
In a chilled bowl begin beating cold whipping cream with electric mixer on medium.  When frothy add the vanilla and powdered sugar.  Whip on high until stiff peaks form.
Using a spatula, fold in ½ half of the nut mixture.  Spread whipped cream on top of cooled pie and sprinkle with remaining nut mixture.
Slice with a wet knife; serve and enjoy!


Sunday, December 28, 2014

Breakfast Made Easy

This is so unbelievably easy it's almost hard to believe just how good it tastes and how healthy! Oh and did I mention great on the budget too?  Seriously you will only need a couple of minutes to put it all together and get it to the table.
You will need:
1 Banana
1/2 Cup Quick Cooking Oatmeal
14 t. salt
1 Cup Water
1 T. Honey ( I buy local honey; but you use whatever honey is your favorite)
Pinch/Sprinkle of Cinnamon

Combine oatmeal salt and water in a microwave safe bowl and microwave on high for 2 minutes.
Meanwhile slice your banana.
When done stir and sprinkle with cinnamon.
Top with banana and honey then enjoy!

Yes that's all there is to it! This is a large breakfast for me but perfect for my husband.  For small children this would probably serve two but to make more just double the ingredients!

Saturday, December 27, 2014

Christmas Leftover Tart

VERY seldom do we have leftover mashed potatoes!  It seems no matter how many I mash they disappear BUT just in case I thought I'd share this SUPER EASY and delicious Italian Potato Tart that is absolutely the perfect way to use up leftovers.
This tart is so flexible; you can add leftover veggies... use ham instead of bacon.... sweet potatoes work also (never tried it with a very sweet potato dish so let me know if YOU do).  Anyway this tart and a nice big mixed green salad are just the ticket if you have been eating as much as I have these days!
Easy Cheesy Bacon Potato Tart

Ingredients for 4 servings:
4 Cups mashed potatoes (or more)
8 ounces Shredded Mozzarella
8 ounces Shredded 4 Cheese Italian
8 slices bacon cooked and crumbled (use ham if you have it leftover also)
2 eggs beaten
1 T. Parsley copped
1 t. salt
4 Tablespoons Olive Oil divided
1/2 cup bread crumbs divided

Method:

Coat an 8 X 8 inch pan with 2 tablespoons olive oil and dust with ½ of the bread crumbs
Beat the two eggs and add to the bacon and potatoes along with the cheeses, parsley and salt.
Mix together and spread into the tart pan.
Top with remaining bread crumbs and drizzle with remaining olive oil.
Bake in preheated 425 degree oven for 20 minutes until golden brown.


Friday, December 26, 2014

Oatmeal Raisin Cookes

OK so it's the day after Christmas....Boxing Day for all of my British friends and I'm making cookies!  I really don't need any more sweets but my son is off with his friends to a cabin in the woods so I .....being the crazy mother I am......simply MUST make a little something to send with them.  After all they could get caught in a snow storm and these cookies might be their only food for days!


Super simple and I count them as healthy because of the wheat germ...big smile!

Oatmeal Raisin Cookies
Ingredients
2 sticks Margarine  or Crisco ( I use Crisco butter flavor Crisco in these instead)
1 cup brown sugar packed
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup self rising flour
1/2 cup bran ( or wheat germ)
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats
1 cup chocolate chips or raisins

Method:
Beat sugars and margarine until creamy
Add eggs and vanilla
Add flour, bran, cinnamon and salt; mix well
Add oats, and chocolate chips (or raisins); mix well

I chill the dough for about 30 minutes at this point......

Drop rounded tablespoons onto parchment paper lined 
cookie sheet
Bake about 14 minutes in preheated 350 degree oven 
Cool slightly before transferring to racks

I usually use a small ice cream type scoop to make sure all the cookies are the same size and I make them quite large so I bake them about 18 minutes.

Wednesday, December 10, 2014

Christmas Season French Pate'

Wow your family and friends this holiday season with this French classic adapted for the American kitchen.  It is the most extraordinary and festive appetizer you will ever serve!

Considered to be one of France’s best dishes, Pate’ de Campagne from Brittany is made with ground pork, cognac and spices; without a hint of liver ever!  Always served cold, don’t forget the traditional condiments; Dijon mustard, cornichons and baguette slices!
Video Recipe; watch and learn just how easy it is to make your own Country French Pate'!

INGREDIENTS
·         3/4 cup Cognac
·         3 tablespoons butter
·         1 onion minced
·         2 1/2 pounds ground pork
·         24 slices bacon divided 8 for the pate & 16 to line the pan
·         3 cloves garlic minced or put through press
·         2 1/2 teaspoons salt
·         2 1/2 tablespoons fresh thyme chopped
·         1 /12 teaspoons allspice
·         1 teaspoon pepper
·         2 beaten eggs
·         1/3 cup whipping cream
·         6-8 ounces high quality ham steak
PREPARATION
1.      Preheat oven to 350°F.
2.      Bring cognac to a simmer and reduce to 1/2 cup then set aside to cool.
3.      Sauté onions in butter until soft then set aside to cool.
4.      Place pork in mixing bowl.
5.      Chop 8 slices of bacon and add to pork along with onion, salt, thyme, allspice and pepper.
6.      Mix in eggs, cream & cognac.
7.      Line loaf pan with bacon slices and spread 1/2 pate mixture in bottom.
8.      Cut ham into 1/4-inch slices and place in one layer in loaf pan.
9.      Top with remaining pate’.
10.  Fold bacon slices over pate’ starting with long sides of pan and end with pate’ being encased in bacon.
11.  Cover tightly with non stick foil and place in roasting pan on lowest rack.
12.  Pour boiling water into roasting pan and bake for 2-2 ½ hours until internal temperature reaches 155F.
13.  Remove from oven and top with heavy cans.
14.  Refrigerate for 24 hours.
15.  To unmold pate’, place in roasting pan and fill with hot water. Let stand for 2-3 minutes.

Sunday, November 23, 2014

Bring me NO Flowers...... Raspberry Cheesecakes for your Thanksgiving Hostess

With Thanksgiving fast approaching I thought I'd give a quick reminder that if you are a lucky guest at someone's table this Thanksgiving.....do your hostess a favor and do NOT bring flowers!
You see, if you arrive with fresh flowers, your hostess has to stop what she is doing, find a vase and arrange the flowers and figure out where to put them.  She probably already has a centerpiece for the table and the house decorated so there just might not be a space to showcase your lovely thought!

You don't want to show up empty handed and there are a number of little lovelies you can bring. A small gift of guest soaps, especially if they are personalized, a lovely book centered on the hostesses hobbies, a scented candle, a bag of FRESHLY GROUND coffee or  something special for breakfast. If you bring these little treasures just make sure you wrap them and attach a note stating that it is to be opened only in the morning.


16 oz cream cheese
1 c sugar divided
 1/2 t. vanilla
2 eggs
1/2 c Greek yogurt
1 c frozen raspberries thawed
4 T. lemon juice divided
1/2 cup raspberry jelly
12 Oreos
Pre heat oven to 350
With an electric mixer blend together the cream cheese, vanilla, 1/2 c. sugar, yogurt, 2 T. lemon juice and eggs.
Line muffin tins with cupcake papers or coat with nonstick spray.
Place one Oreo in the bottom of each muffin tin.
Pour cheesecake batter into the 12 muffin tins 3/4 full.
Combine in a small sauce pan on medium heat the remaining lemon juice, thawed raspberries with the juice and raspberry jelly until jelly is melted and juice is reduced by half.
Press this mixture through a sieve to eliminate the seeds.
Spoon the raspberry sauce over the cheesecake and swirl into the batter with a knife.
Bake for 30 minutes.
Cool to room temp then chill in fridge for 1 hour.

 If using fresh raspberries reserve four to five whole raspberries for the top of each cheesecake!

Saturday, November 1, 2014

What to do with your Leftover Halloween Pumpkin?

Oh do I have a treat for you!
Pumpkin Cheesecake with Marshmallow Meringue


For the crust:
1 1/8 cups graham cracker crumbs
1/2 cup ground pecans
3 Tbs. firmly packed light brown sugar
8 Tbs. (1 stick) unsalted butter, melted and cooled slightly

For the filling:
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. Chinese 5 spice
1/4 tsp. salt
1 lb. cream cheese, at room temperature
1 cup firmly packed light brown sugar
1 cup pumpkin puree
1 Tbs. vanilla extract
4 eggs

For the marshmallow topping:
3/4 cup egg whites
1 cup firmly packed brown sugar
1/4 cup light corn syrup
½ t. vanilla

Preheat an oven to 350°F (180°C).
 For the crust:
With an electric mixer beat the graham crackers, pecans, brown sugar and butter on low speed until combined. Press the crust into the bottom of a 9-inch springform pan. Bake until lightly browned, 10 to 12 minutes. Cool on a wire rack. Reduce the oven to 300°F

For the filling,
Combine the cinnamon, nutmeg, 5 spice and salt in a small bowl and set aside. With an electric mixer beat the cream cheese and brown sugar on medium speed until smooth, about 2 minutes.  Add the sweet potato puree, vanilla and spice mixture and beat until again on medium until well incorporated and smooth; about 1 minute. Add the eggs one at a time, beating after each addition.

Wrap a double layer of aluminum foil around the bottom and sides of the springform pan. Add the filling and smooth the top. Place in the center of a roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the cheesecake is firm but jiggles slightly in the center, 45 minutes to 1 hour. Let cool in the water bath before topping with the meringue. The cheesecake can be refrigerated overnight.

To make the meringue, in a saucepan, bring 1 inch (2.5 cm) of water to a simmer. Place the egg whites, brown sugar, corn syrup and vanilla in a bowl and set over but not touching the simmering water. Whisk by hand until the sugar is dissolved and the mixture is hot, about 2 minutes. Transfer to an electric mixer bowl and beat with the whisk attachment on high speed until the meringue cools to room temperature and stiff peaks form, 5 to 6 minutes.

Lightly pat the cheesecake with a paper towel to remove moisture. Mound the meringue on top and spread it to the edges. Using a spoon, create mountains of meringue around the surface. Lightly brown with a kitchen torch. Serve immediately or refrigerate for up to 6 hours. Serves 8 to 12.



Friday, October 10, 2014

Pumpkin Soup, Spiderade & Lemon Espresso Martinis

Welcome to Fall and Happy Halloween!!!
Here's the perfect Halloween Dinner!  Just organize your soup, toss it in the oven and go trick or treating!  Then, when you get home dinner will be ready.
I know your kids will love the spiderade and you'll be ready for a pick-me-up Lemon Espresso Martini after taking the kids all around the neighborhood!

Just follow along with the video recipe and you are all set for a night of fun!



Here are the recipes; to print out just copy and paste!

Nothing says fall like pumpkins and nothing says fun like individual pumpkin soups serve with spiderade for the kids and Lemon Espresso Martinis for the grown-ups!

Ingredients for the soup:
4 individual pumpkins cleaned
8 slices bread cut into cubes
4 tablespoons butter divided
2 cloves garlic
½ pound bacon
4 Tablespoons Pepper Jelly
4 onions thinly sliced
4 tablespoons olive oil divided
4 cups chicken stock
½ cup grated parmesan

Method:
Caramelize onions in 2 tablespoons olive oil and 2 tablespoons butter
Divide onions between the 4 pumpkins
Fill pumpkins with hot chicken stock and replace tops.
Bake in 375 oven for 45 minutes
Place bacon on cookie sheet covered  with non stick foil
Spread pepper jelly on each slice
Place bacon into cold oven and turn set heat to 400
Bake for 20 minutes
Melt 2 tablespoons butter and 2 tablespoon olive oil and add garlic
When butter begins to bubble and brown remove garlic and add bread
Sauté bread turning constantly until toasted
Slice bacon very thin
Serve the soup topped with the croutons,  Parmesan and bacon

Ingredients for the Lemon Espresso Martinis 2 martinis
2 tablespoons lemon syrup
2 shots vodka
2 shots cold strong espresso
2 slices lemon rind
4 tablespoons sugar
1 cup ice

Method:
Rub rim of martini glass with lemon rind and dip in sugar
Combine ice, vodka, lemon syrup and espresso in martini shaker
Shake vigorously
Pour into martini glasses and serve with lemon rind
Lemon Syrup:
2 lemons cut in half around the center
3 cups water
1 cup sugar

Method:
In a medium sauce pan cover lemon with water and bring to a boil.
Simmer for 45 minutes then remove lemons from water and cool
Scrape out fruit, pulp and pith; toss away
Combine water, sugar and lemons in sauce pan and simmer until translucent, about 35-40 minutes
Use the rind for martinis and vinaigrette dressing and the syrup for iced tea and martinis

Spiderade:
Plastic spiders
Water
Ice cube tray
Lemonade
Place one spider in each ice cube compartment
Fill with water and freeze
Fill glasses with lemonade and drop in one or two spider cubes



Sunday, October 5, 2014

It's October Let's Talk Pumpkins! Lasagna & Spice Cake

There is a lot more to pumpkins than Jack-O-Lanterns for Halloween and pie for Thanksgiving! Follow me while I show you how to take advantage of the pumpkins that are so cheap and readily available right now!

First let's make Pumpkin Puree that will keep a week in the fridge or up to three months in the freezer.  So all you have to do is pop your puree into baggies, I like to do one cup measures, freeze and it will be on hand for Thanksgiving!  OK back to the puree; cut your pumpkins in half.  Clean out the sees with an ice cream scoop; this makes cleaning fast and easy.  Sprinkle with salt and place flesh side down on a parchment paper lined cookie sheet and bake in a 400F oven for 35-45 minutes.  Cool and then spoon the flesh into your blender and blend on high for 3 minutes....it's done!

   
Pumpkin Lasagna Recipe:

1 cup pumpkin puree  
2 tablespoons olive oil                                                                                                                                          
1 medium onion chopped                                                                                                                                    
4 cloves garlic finely chopped
8 ounces baby portabella mushrooms sliced
2 Italian sausages casing removed (you can use up to 1 pound of sausage)
½ cup red wine
26 ounces tomato sauce
¼ cup fresh basil chopped
¼ cup fresh oregano chopped
½ teaspoon salt & ¼ teaspoon pepper
6 ready to use lasagna sheets
1 egg
2 ½ cups ricotta
2 ½ cups shredded mozzarella divided
½ cup pecorino Romano
2 medium zucchini sliced

Preheat oven to 350
Heat olive oil in large sauté pan and add onion. Sauté over medium heat until translucent. Add the sausage, breaking into small pieces and sauté until just cooked through, then add the mushrooms and garlic.  Cook until mushrooms are tender, about 5 minutes. Add the wine and reduce by half. Stir in the herbs and tomato sauce and simmer over medium low for 15 minutes.

Mix together the pumpkin and egg, set aside.
Mix together the ricotta, 1 cup mozzarella and Romano.

Spread a ladle of sauce in the bottom of a lasagna pan.  Top with lasagna noodles, ½ of the pumpkin mixture, ½ of the sliced zucchini, ½ of the cheese and then repeat.  Top with remaining 1 ½ cups of mozzarella cheese and bake for 40 minutes.  Let rest for 15 minutes prior to serving.

Pumpkin Spice Bundt Cake Recipe:
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1 1/2 sticks butter
1 1/4 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla 1 1/4 cups pumpkin puree

Whisk together flour, baking powder & soda, cinnamon, allspice and salt.
In mixer bowl beat together sugar and butter for 3 minutes.
Add eggs one at a time, beating for 1 minute with each addition.
Add 1/2 of the flour and 1/2 of the pumpkin, mix well then add the remainder of the pumpkin and flour.  beat on medium for 3 minutes.
Pour batter into a bundt pan that has been coated with butter & flour or non stick spray.  Smooth top and tap pan on counter to remove any air bubbles.
Bake for 40 minutes or until tooth pick comes out clean.
Let cool for 15 minutes before removing from pan.
Drizzle with glaze made of 1 1/2 cups powdered sugar and about 2 tablespoons buttermilk while cake is still warm.

Sunday, July 27, 2014

Blue Crab Cakes


I like my crab cakes to highlight the delicate crab flavor so I steer away from red and green peppers as ingredients.  I KNOW most #foodies like crab cakes have bold flavors in the ingredients but I feel you lose the crab as the most important flavor.

8 oz crab meat (blue crab is what I used)
4 oz Philadelphia Whipped Cream Cheese with chives
1 cup Panko (Japanese bread crumbs) ½ cup for crab cakes and ½ cup for coating
½ Cup + 2 TBSP grated Parmesan
1/2 t. onion powder
1/2 t. garlic powder
½  t. salt
¼  t. pepper
1 T. horseradish sauce Optional)
1 T. lemon rind

1/3 cup egg whites
3/8 Teaspoon cream of tartar
4 Tbsp Olive Oil for frying crab cakes

  1. Combine crab meat with:
Cream Cheese
½ cup Panko
Onion powder
Garlic powder
Salt
Pepper
Horseradish
Lemon rind

  1. Beat egg whites until foamy
  2. Add cream of tartar
  3. Beat until stiff peaks form
  4. Gently combine beaten egg whiles with crab mixture 1/3 at a time
  5. Combine ½ cup Panko with 2 Tbsp grated Parmesan and place on plate
  6. Form 6 crab cakes about ½ inch thick and coat with the Panko and Parmesan
  7. Heat Olive Oil in large frying pan
  8. Sauté crab cakes 3-4 minutes per side on medium until brown and cooked through.

These light and fluffy crab cakes will surprise you with a bit of a bite.  But not to worry, it won’t hurt and the horseradish just accentuates the crab!  They will become your favorite!

Sunday, June 22, 2014

4th of July Celebration Cakes

Holidays call for special desserts in this house!  Yes we do all the marvelous BBQ dishes and eat pretty much throughout the afternoon and evening.  But when it's time to settle in and watch the fireworks I do like to have a little something sweet to go along with the fireworks!

This year I'm serving something a little different....individual lemon/lime custard cakes.  My inspiration came from an old French recipe (hey they have great fireworks for their celebrations!) for a custard dessert that is served in the summer with fresh figs.  I wanted something more cake like and sweet tart so lemons/lime juice is what I used to achieve that.  I used equal amounts of lemon and lime juice; just regular lemons and limes but Meyer Lemons and Key Lime bring the flavors to a whole new level if you have them available!
Here is a short video that give you step by step instructions:

Nice thing is these little treasures are super easy to make, can be served right in the ramekins so they are a cinch to take on a picnic and ....well most important of all they are super delicious!
Lemon Lime Custard Cakes
¾ Cup Sugar
1/3 Cup Flour
3 Eggs Separated
1 Cup Milk
2 Tablespoons Butter
1/3 Cup total mixture of lemon and lime juice
1 Tablespoon Lemon Zest
¼ Teaspoon Salt
1 Cup sliced fresh Strawberries (Optional)
Pre heat oven to 350
Coat 6 ramekins with nonstick spray
In a medium bowl whisk together flour and sugar
In another bowl whisk together egg yolks and butter until light in color
Add the milk, lemon/lime juice and the zest; whish until well mixed
Pour the liquid into the flour/sugar mixture and whisk until smooth
Beat the egg whites until peaks form
Fold egg whites into batter; be gentle you don’t want to deflate your egg whites
Divide batter between 6 ramekins
Place ramekins in a roasting pan and place pan in pre heated oven
Fill roasting pan ½ full with boiling water
Bake for 35 minutes; until custard cakes are puffed up and lightly browned
Remove from the hot water bath and let cool to room temperature
Serve in the ramekins or invert onto serving plates.

Garnish with fresh strawberries ( optional)

Saturday, June 14, 2014

Father's Day Blueberry Fritters

Father's Day...what to do?  How about start the day with Blueberry Fritters?
They really are quite easy and that is coming from someone who doesn't really like to fry anything!  But these I will do...and quite often really 'cause the entire family loves them!
Blueberry Fritters
2 eggs beaten
1/3 cup whole milk
1 teaspoon vanilla
1 cup self-rising flour
12 teaspoon salt
½ teaspoon cinnamon
3 tablespoons sugar
1 teaspoon melted butter
1 ¾ cups blueberries
4 cups oil for frying
½ cup Granulated sugar for rolling the fritters
In a medium bowl whisk together the milk, eggs and vanilla.
Add the flour, sugar, cinnamon and salt.
Whisk until incorporated and then fold in the blueberries and melted butter.
Heat 2 inches of oil in an 8 inch frying pan (or use deep fryer) over medium high until it reaches 375
Using a small cookie scoop drop fritter batter into hot oil and deep fry for 3-4 minutes turning once until browned and cooked through
Drain the fritters on paper towels
Roll in granulated sugar and serve.

Sometimes I change them up a bit by using 1 tablespoon lemon zest instead of cinnamon and switching the vanilla for lemon extract...the lemon goes great with the blueberries BUT the way I gave you the recipe just happens to by my husband's favorite.  So, since it's Father's Day tomorrow he will get his favorite version!
ENJOY

Wednesday, May 28, 2014

Father's Day Bloody Mary

OK here is a secret; I don't treat my husband to breakfast in bed or anything like that.  BUY when the day starts winding down, somewhere around cocktail time we head into the kitchen and whip up a Fresh Father's Day Bloody Mary.  OH so simple and incredibly delicious! These bloody Mary's are guaranteed to put a smile on your special guy's face!

The video explains it all and you can whip them up in the time it takes to watch the video!

Father's Day Po' Boy Burger

Sometimes you just have to change thing up a bit, right?  Give these unique po' boy burgers a try, I can guarantee you are going to love them!  They started out as a surprise dish for last Father's day and now.....well they are requested so often they can only be considered a family favorite!
Ingredients: (serves 6)
36 medium fresh shrimp shelled and deveined
6 slices pancetta
6 slices Genoa Salami
1 ½ cups chopped cherry tomatoes
2 cups shredded radicchio
6 slices fresh pineapple
½ cup mayonnaise
4 tablespoons whole seed ancient style French mustard
1 tablespoon lemon grass paste
2 cups baby spinach
6 large French Dinner Rolls
½ C. Vegetable oil for seasoning the grill
12 wooden skewers soaked in water for 30 minutes
Instructions:
  • Soak wooden skewers in water for 15 minutes.
  • Combine the mayonnaise, mustard and lemon grass paste. Set aside until ready to build the burgers.
  • Skewer the shrimp leaving space between each shrimp. Chill until ready to use.
  • Preheat grill to medium high.
  • Brush grill with vegetable oil and grill pineapple until you have grill marks, about 8 minutes.  Turn pineapple slices over and grill until marks appear.  Remove from grill and set aside.
  • Brush the grill again with vegetable oil and toast the inside of the French Dinner Rolls until golden brown.  Remove from heat and set aside.
  • Brush grill again with vegetable oil and place shrimp, pancetta and salami on the grill. 
  • Grill shrimp until they start to turn opaque and pink; about 3 minutes depending on size. Turn over and continue cooking until done, about another 3 minutes for medium shrimp. Remove from heat until preparing the burgers.
  • Grill the pancetta until it starts to brown then turn over and finish grilling until crisp, about 3 minutes per side. Remove from heat and drain. 
  • Turn the salami after on minute and grill another minute.  Set aside until ready to use.
  • To assemble the burgers:
  • Spread 1 tablespoon of the sauce on the bottom of each dinner roll, top with one slice of pineapple, 6 shrimp, 1/6th of the baby spinach, 1 slice of pancetta, 1 slice of the salami, 1/6 of the chopped cherry tomatoes, 1/6th of the shredded radicchio and 1/6th of the remaining sauce.
  •  Add the bun tops and serve immediately!

Thursday, May 8, 2014

Mother's Day Raspberry Coffee Cake

I LOVE Mother's Day!  Having waited what seems like an eternity to become a mother; I do totally treasure every single moment! So when the kids "make"  and bring me breakfast in bed I am in HEAVEN.  Now they usually are so excited about the breakfast tray they just have to share and sample their creation...(thanks Dad for all the help!!!!)....so much so that sometimes I barely get a bite!

Here is a super easy recipe that the kids can actually make mostly themselves and will make enough to guarantee you get some too!  Whoever you kid's helper is will certainly appreciate being able to easily whip this us while enjoying that first cup of wake-up coffee!

Mother's Day Fresh Raspberry Coffee Cake:
FOR THE BATTER
2 Cups Self Rising Flour
1 Cu Sugar
1/4 cup Butter
3/4 Cup Milk
1 Egg
1/2 Teaspoon Salt
2 Cups Raspberries (you can use frozen and thawed berries if you can't get fresh)

FOR THE TOPPING
1/2 Cup Sugar
1/3 Cup Flour
1 Teaspoon Cinnamon
1/4 Cup Butter

PRE HEAT OVEN TO 375
Coat a 9 inch spring form pan with non stick spray (or a regular cake dish)
Mi together the topping ingredients and set aside.
Mix together  all of the batter ingredients EXCEPT the raspberries.
Gently fold in the raspberries.
Spread batter into baking pan and sprinkle topping evenly over entire surface.
Bake 45-50 minutes.
Cool 10 minutes before serving.

QUICK HOW TO VIDEO: