Chicken on a bed of greens

This salad is inspired from the TGI Fridays Caribbean chicken salad. Which is grilled chicken on top of mescalin, bell pepper slices, avocado chunks, pineapple pico, and mango chunks. And it has this amazing dressing full of cilantro and citrus flavors.

I roasted the chicken because I do not have a grill. The only seasoning I added to the chicken was some Italian Salad dressing I like. For the salad I sliced thin strips of orange bell pepper, red onion, and cucumbers. I wanted to add avocado slices, but the avocados were too hard to cut. I also had to skip the pineapple pico and the mango from lack of supplies. So if you make this you should add them because it is really awesome.

Now the real star here is the home made dressing. recipe to follow:

1/4 cup red onion
1 clove garlic
1 pinch dry ginger
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/4 teaspoon black pepper

Combine in a food processor until finely chopped. then slowly drizzle in

1/2 cup extra-virgin olive oil

And wham bamm you have an amazing salad dressing to go over one of the best salads ever.

Vegitarian Fajitas

1 small sweet potato (cut into match sticks)
1 small zucchini ( cut into match sticks)
1 large onion (cut into strips)
1/2 cup bell peppers (cut into strips)
2 cloves of garlic (minced)
1/2 cup fresh cilantro (chopped)
1/2 the juice of a lime
Oil for frying veggies
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon kosher salt




Heat oil in a pan, cook sweet potato first because it will take the longest to cook. After a about 4 minutes add the onions and bell peppers. Cook for 2 minutes then add the cilantro, garlic, and zucchini. While the zucchini finishes cooking mix all the spiced together in a bowl then sprinkle over the veggies. Once all the veggies are cooked to tender but not mushy squeeze 1/2 a lime over the veggie mix. stir to combine all the flavors.

My husband was not looking forward to fajitas that didn't have steak or chicken, but he loved them . He even said he wanted to make them again and here the kicker "I wouldn't change a thing!"

We only ate half of the mixture and were quite full. I would defenestrate say this would feed 4 people. If you were to add rice, black beans, or corn it could feed up to 6 people.

All in all I am really happy with how this turned out. I hope to make this again soon.

Pumpkin Spiced Crepes with Pumpkin Butte

Recipe can be found http://www.skinnytaste.com/2010/10/pumpkin-spiced-crepes-with-pumpkin.html

Mac Cheese... Well not cheese but awesome!

I took the wonderful Alton Brown's Baked Mac and cheese recipe and made it lactose free. I replaced his milk with lactose free milk ( You could also use soy milk or almond milk), I used an eight oz package of Daiya cheddar cheese flavored cheese, and as usual I did not use real butter... I used equal amounts of olive oil. I also deviated from his recipe by adding 1/4 teaspoon of garlic powder. If you do not want to use diced onions or can not chop the pieces small enough I would also recommend using onion powder.

Moosewood restaurant Fudge Brownies

I look through cook books all the time and I found the line of cook books from the Moosewood Restaurant, and so far they are awesome! I have been trying to make brownies that taste better than the box mixes for about a year now. My dad thinks I'm crazy but I really like baking things from scratch, makes me feel more accomplished.

1/2 cup butter
3 oz unsweetened chocolate
1 cup brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup AP Flour

preheat oven to 350
Butter an 8x8 inch pan
Melt chocolate and butter in a bowl. Let cool.
Stir in brown sugar and vanilla
Whisk eggs in a separate bowl and then whisk into the chocolate mixture.
Stir in flour until combine.
Pour into 8x8 pan and bake at 350 for 20 minutes.

Pictures to come!

Ricotta cheese ( lactose free)

I have not had real stuffed shells in... 7 years. I have tried to use fake cheese and tofu... and it was not the same. But I have found that 1 year aged Parmesan cheese, 1 year aged provolone cheese, and home made ricotta with lactose free milk = the best stuffed shells ever! And no tummy trouble!!!!!!!!!!!!!!!!!!! I was so happy I ate like 3 servings.

If you do not over dry the cheese you get about 2 cups of ricotta for 2 quarts milk and 1/4 cup lemon juice. This really took no time at all. Including draining it through the cheese cloth it took 15 minutes.



Heat the milk to 175 degrees Fahrenheit (stirring to prevent scorching).

Stir in the lemon juice, stir for 3 minutes.

Turn off the heat, and let sit for 5 minutes.

Place cheese cloth in strainer over a bowl, and slowly poor in what is not milk and whey.

Let drain until you get the dryness you want. I over dried it so I took some of the whey I captured in the bowl and re added it to the cheese and fluffed it up with a fork.

Than I made my favorite cheese stuffed shell recipe, and it was amazing. Everything I had been missing. And I plan on using this to make cannolis as soon as possible.

Boston Cream pie

I love Boston cream pie! This recipe is from the joy of baking. Be very careful with the pastry cream. I normally freeze egg yolks and whites to use them in recipes later instead of waste them when I am only making meringue or something. But when I thawed them in the fridge over night they were way to dried out for the step where you make the "smooth" paste.

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

1 1/4 cups (300 ml) milk

1 teaspoon vanilla

Sponge Cake:

5 large eggs

3/4 cup (150 grams) granulated white sugar, divided

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) plain cake flour (not self-rising)

1/4 cup (35 grams) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons milk

2 tablespoons (28 grams) unsalted butter

1/8 teaspoon cream of tartar

Chocolate Glaze:

4 ounces (120 grams) semisweet chocolate, chopped

1/2 cup (120 ml) heavy whipping cream ( Glaze can be made without dairy using the one below)

1 teaspoon unsalted butter

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.

While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.

Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well in the center of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.

Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18 - 20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.

When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

Serves 8-10

Read more: http://joyofbaking.com/BostonCreamPie.html#ixzz1MvVTNQT4


Read more: http://joyofbaking.com/BostonCreamPie.html#ixzz1MvUneMgp


Chocolate Glaze

Ingredients (use vegan versions):

2 tablespoons cocoa
1 tablespoon + 2 teaspoons water
1 tablespoon canola oil
1 tablespoon corn syrup
1 cup powdered sugar

Directions:

1. Warm all ingredients (except the powdered sugar) in a small pot on the stove under low heat, until thoroughly mixed and warm.

2. Remove from the heat and add powdered sugar.

3. If you need to thicken it a bit more, add a little more powdered sugar. Pour glaze on cake or other dessert while still warm.

Preparation time: 10 minutes