Wednesday, September 28, 2011

Paprika Roasted Corn on the Cob with Garlic Butter Recipe



Roasted corn on the cob is super easy to make and is always fun to eat!  Cooking it in their husks, over an open flame brings out the natural, sweet smokiness of corn.  It's always a hit and a MUST to order at any fair!

6 ears of corn on the cob
4 tablespoons of butter, melted
1 tablespoon of fresh, chopped parsley
1 teaspoon of paprika
1/4 teaspoon of garlic powder
Salt and Ground Pepper to Taste

1.  Light your barbeque and allow for it to heat up for about 15 minutes while you prepare the corn

2.  Pull the husks back from the corn, but do not completely remove them.  Make sure you remove only the silk from the corn.

3.  In a small to medium sized bowl add the butter, parsley, paprika garlic, salt and pepper.  Mix ingredients until well combined.  Brush the butter mixture evenly among the 6 ears of corn.  Pull the husks back up so it is protecting the corn kernels from the heat of the grill.  

4.  Place on grill and turn every 5 minutes for about roughly 20 minutes.  Pull husks back to display corn and then serve.

Wednesday, September 21, 2011

Harvest Romaine Salad with Creamy Thyme Balsamic Vinaigrette Recipe



So despite me refusing to believe that summer is over, I broke down and decided to start concocting a few recipes that create the perfect balance between warm temperatures and fall, starting to creep in.  Blame it on my latest trip to Panera, I got inspired after having one their newest salads.  Well, here is my spin on it!

2 heads of romaine lettuce
1 cucumber sliced
1/4 of dried cherries
1/4 cup of crumbled goat cheese
5 slices of bacon cooked until crumbled, and then crumbled
3 spoonfuls of chopped candied pecans

1.  In a bowl, add the lettuce, cucumbers, dried cherries, cheese, bacon and pecans.  Serve with my Creamy Thyme Balsamic Vinaigrette, recipe is as follows.  

Creamy Thyme Balsamic Vinaigrette Recipe
1/4 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
1 1/2 tablespoons of no fat mayo
1/4 teaspoon of ground mustard
1/2 teaspoon of garlic powder
3 sprigs of thyme, minced
Salt and Ground Pepper to Taste

2.  In a small bowl, add the above ingredients and whisk until fully combined.  Drizzle dressing on top of the salad and then serve!


Friday, September 16, 2011

Bacon and Blue, Red Potatoes Recipe


I had a few of my guy friends over and they were hungry after helping to work on my car!  So, I wanted to treat them right by making them some din din.  Let's just say a steak paired with my Bacon and Blue, Red Potatoes were a huge hit!  If you don't like the taste of strong blue cheese, these may be right up your alley.  The  heavy cream makes for a creamier texture and helps to thin out the strong cheese flavor, leaving an irresistible rich flavor!

1 pound of red potatoes, scrubbed and cooked until tender
2 tablespoons of butter
1 onion sliced
1/4 cup of heavy cream
1/4 cup of blue cheese crumbles
5 Slices of bacon
Salt and Ground Pepper To Taste

1.  In a medium sized skillet cook the bacon until crispy.  I used turkey bacon, but I think it would have been better just to use the good stuff instead of trying to be healthy!  Cook until golden brown and crispy.  Place cooked bacon on a plate lined with paper towels to absorb excess grease.  Let cool and then crumble with your hands. 

2.  In the same skillet add the butter and allow it to melt.  Add the onion and cook for about 4 minutes.  Add in the heavy cream and blue cheese crumbles.  Cook until the sauce thickens. 

3.  Place the potatoes on a platter.  Sprinkle some Drizzle the onion and blue cheese sauce on top of the potatoes.  Add the bacon  and then serve.

Monday, September 12, 2011

Cherry Limeade Cupcakes Recipe



My aunt and little cousin's birthday happen to be on the same day.  We were already having a Justin Bieber themed party for the little one and I still wanted to do a little something special for my aunt; enter Cherry Limeade Cupcakes, since this drink is her favorite during the summertime!  I needed some inspiration so I based my recipe off the one I found on Annie's Eats!  The cake portion is moist, tart and limey, which is balanced out by the creamy sweet Whipped Maraschino Cherry Buttercream Frosting!  I brought the extras into work and they were a huge hit!

Limeade Cake 
6 cups of cake flour, sifted
1/2 teaspoon of salt
2 teaspoons baking powder
1 teaspoon baking soda
4 sticks of butter, at room temperature
2 cups of sugar
2 limes (zest one and use the juice of both)
1 can of frozen limeade concentrate, thawed
1 teaspoon of vanilla
6 eggs
1 cup of milk
3/4 cup of lemon-lime soda (I happened to have cherry 7 up on hand so I used that)

Lime Syrup
1/4 cup limeade concentrate, thawed
1/4 cup of sugar

Whipped Maraschino Cherry Buttercream Frosting
3 sticks of butter, at room temperature
9 cups of powdered sugar
1/2 cup of Maraschino cherry juice
1 teaspoon vanilla extract
1/2 cup of heavy whipping cream
Red Food Dye

Garnish
Maraschino cherries
Lime slices, quartered
Straws (Instead of buying special straws, I just cut mine down to size)

1.  Preheat oven to 350 degrees.  In a large bowl add the cake flour, salt, baking powder and baking soda together.  Mix until combined.  

2.  In a separate bowl cream the butter until it is light and fluffy.  Add in the sugar and blend.  Now add the lime zest juice, limeade concentrate and vanilla.  Using a mixer, start to blend the ingredients and then add the eggs, one by one.  

3.  Add half the flour mixture and half of the milk and continue to mix the ingredients.  Add the remaining flour and milk to the batter and mix until everything is incorporated.  Fold in the lemon-lime soda. 

4.  Using an ice cream scoop, spoon the batter into lined cupcake tins.  Bake for 20 minutes or until a toothpick inserted into the center comes out clean.  This recipe will make almost 4 dozen cupcakes, it came out to baking 42 cupcakes for me.  Make sure you bake the cupcakes in two batches, so the cupcakes will bake evenly.

5.  Once the cupcakes have cooled, take a fork and poke 3 times on the top of the cupcakes.  Prepare the lime syrup by whisking the two ingredients together.  Take a spoon and drizzle this on top of all the cupcakes.  This is what gives the cupcake the extra tanginess and fresh limeade flavor!

6.   In another bowl beat the butter until it is light and fluffy.  Add the powdered sugar, juice, vanilla and whipping cream together until it is the desired consistency.  Add the red food coloring and blend until smooth.  Frost on the top of cupcakes.  

7.  Garnish with cherries, lime wedges and straws!  

Thursday, September 8, 2011

Italian Style Pizza with Tomatoes, Green Peppers and Pepperoni Recipe



Next Friday night you won't be calling to order a pizza.  Instead, try this perfect go-to recipe if you want to make amazing pizza for your family, every time.  I like to saute my green peppers before actually baking them because they start to develop a sweet and smoky flavor.    Also, I use turkey pepperoni in this recipe.  I figure if I can cut the fat, without sacrificing the taste, let's do it!  

1 1/2 cups of my Homemade Italian Tomato Sauce (recipe follows)
1 lb. of fresh pizza dough (I go to the bakery section of my grocery store and ask for a thing of their fresh dough)
1 cup of shredded mozzarella cheese
1 green bell pepper, diced and then sautéed
Turkey pepperoni

1.  Preheat your oven to 450 degrees.  Spray nonstick cooking spray on a round baking sheet and then roll out pizza crust on it.  

Homemade Italian Tomato Sauce Recipe
2 tablespoons of extra virgin olive oil
1 yellow onion, diced
3 cloves of garlic, minced
10 ripe tomatoes, diced
1/3 cup of white wine
1 teaspoon of chili pepper flakes
20 leaves of basil, cut into long strips
1 can of tomato paste

In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce.  

2. Spread the red tomato sauce on top.  Sprinkle cheese.  Place pepperoni evenly in rows on top of the pie.  After sauteing the green peppers with a little bit of extra virgin olive oil add to the pizza.  

3.  Bake for about 20-25 minutes or until cheese is bubbling and dough is light brown.  

Wednesday, September 7, 2011

Italian Meatball Sub Sandwich Recipe



Sometimes nothing quite hits the spot than homemade meatballs.  These are simple to make, and every time I make these with spaghetti I always get compliments!  I like to pair these sandwiches with a simple arugula salad to balance out the huge hoagies!  But make sure you make my FRESH tomato sauce and don't cheat by using jarred. 

For The Meatballs
1 lb. of ground beef ( I like to use the kind that is 97% fat free, trust me you won't be missing a thing, other than of course the fat)
2 garlic cloves, minced
2 tablespoons italian flat leaf parsley, chopped finely
1 egg
1/4 cup of parmesan romano cheese
1/4 cup of italian style breadcrumbs
Salt and Fresh Ground Pepper to taste

1 loaf of Italian Bread
4 slices of mozzarella cheese
1 1/2 cups of my Homemade Italian Tomato Sauce

1.  Preheat oven to 450 degrees.  In a medium bowl, combine all the ingredients and combine well with your hands.  Form meat into 1 1/2 inch meatballs and place on a baking sheet.

Homemade Italian Tomato Sauce Recipe
2 tablespoons of extra virgin olive oil
1 yellow onion, diced
3 cloves of garlic, minced
10 ripe tomatoes, diced
1/3 cup of white wine
1 teaspoon of chili pepper flakes
20 leaves of basil, cut into long strips
1 can of tomato paste

In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce.  

2.  Bake for about 20-25 minutes.  Half way through make sure you turn the meat balls with a spatula.  

3.  Slice the bread lengthwise.  Add about a half cup of sauce on the the bread.  Add the meatballs and then top with the remaining tomato sauce.  Add slice cheese and bake for about 5 minutes or until lightly toasted.  

Friday, September 2, 2011

Double Berry Pulled BBQ Chicken Sandwich Recipe



Get your Labor Day on!  This is a deliciously sweet, mildly fruity barbeque sauce that is balanced out with a jaleopeno kick to it!  This grilling season you are going to want to slather all your meat in it!  I like it because it helps me to empty out all the leftover sauces and jams in my fridge, that I feel guilty tossing since there isn't a whole lot left.  Top with my No Mayo 5 Ingredient Coleslaw for a crunch!  It's super easy to make and the ginger in it pairs lovely with this sauce.  
  
1/3 cup cup of blackberry jam
1/3 cup of strawberry jam
1 cup of barbecue sauce (I used 2/3 cup of Famous Dave's and then used up whatever else was in the fridge)
2 teaspoons of season all
2 tablespoons of Worcestshire sauce
2 jaleponos, minced finely
1 yellow onion, diced
3 large, skinless boneless chicken breasts
Hamburger buns


1.  Mix all the ingredients together, besides the chicken in a bowl, until well combined.  In a slow cooker add the chicken and pour sauce over it.  Cover and cook 3-4 hours on high.  Shred chicken with a fork and serve with my No Mayo 5 Ingredient Coleslaw

Thursday, September 1, 2011

No Mayo 5 Ingredient Coleslaw with Ginger Recipe


Start getting in gear for your Labor Day!  You know, I don't really care for the taste of mayo so I try not to cook with it very often.  This coleslaw doesn't require a lot of ingredients and the ginger adds a refreshing flavor for summer, especially when paired with the berry bbq sauce.  See, make your summer hang in there, a little bit longer!!

1.5 cups of coleslaw mix (cabbage and carrots)
1 teaspoon of sugar (I used Splenda)
1 teaspoon of ginger (I used the kind in the tube)
1 tablespoon of olive oil
1 1/2 tablespoons of lemon juice
Salt and pepper to taste

1.  Combine and make sure that all ingredients are thoroughly combined.  Serve. 

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