Best diet for life

Consider an Irish Ballymaloe Cooking Holiday

2007-12-19T19:52:00.001-08:00

Why sit at home & watch Martha have all the fun?Â Get on over to Shanagarry in County Cork, Ireland for a fantastic cooking experience!

Ballymaloe Cooking School was founded in 1953 and surprisingly is Ireland’s oldest private cooking school.Â Ballyaloe prides itself on welcoming chefs of all ages & talents to its doors.Â The school offers demonstrations & practical courses where you will work with groups of only six to eight people and produce a variety of dishes.

You can choose between half-day courses, full day, five day or if you’re in it for a longer a haul,a take the 12 week course.Â The classes range in interests from entertaining large groups, organic cooking & even keeping bees and honey recipes.

The main chef at Ballymaloe is founder Darina Allen, who is considered to be one of the best cooks in Ireland, in 2005 she was named the International Association of Culinary Professionalsâ€™ Cooking Teacher of the Year.Â Allen takes on cooking with a concentration on healthy ingredients and stylish meals.Â

Enjoy an Irish holiday & leaveÂ with not only culinary & travel experience, but cooking too!

Eat well & Laugh often.

The Best Cinco De Mayo Watermelon Margarita Recipe

2007-12-19T19:50:00.001-08:00

Happy Cinco De Mayo! Now let’s really celebrate with this wonderful watermelon margarita recipe!

Ingredients:

4 cups watermelon, seeded & cubed
1 6-ounce can frozen limeade concentrate
1/2 cup tequila, your pick
3 tablespoons sugar &Â lime wedges for garnish

In a large zip-lock bag- place watermelon cubes inside & freeze for 8 hours.

Take out your watermelon bag & get your blender ready.Â In the blender combine half of your watermelon cubes, limeade & tequila. Process until smooth.

Repeat with the remaining half.

To garnish: Place the sugar in a wide, shallow bowl. Moisten the rim of a margarita glass with a lime wedge.

Dip the rim in the sugar. Pour the watermelon mixture into the prepared glass. Garnish with a lime wedge and get ready to party!

Eat well & Laugh often!

Cinco De Mayo Recipes & Party Menu

2007-12-19T19:46:00.001-08:00

Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry!

We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a deliciousÂ dessert of Cream Sherry Flan.Â

Belizean Seafood CevicheÂ RecipeÂ here we come….

Ingredients:

1 pound tilapia, grilled
1/2 pound tiger shrimp, boiled
1/2 pound small scallops, boiled
1 purple onion, sliced into thin rings
2 green onions, including green parts, chopped
1 large ripe tomato, diced
1 poblano chile, roasted
1 jalapeÃ±o chile, seeded and sliced into very thin rings
1/4 cup chopped cilantro
3 tablespoons olive oil
1 tablespoon sugar
juice of 4 to 6 limes
salt and black pepper to taste
crisp lettuce
avocado slices for garnish
tomato slices for garnishÂ

What’s Next:

Cut fish into bite-size chunks, peel shrimp & cut scallops in half.Â

In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices.Â Now you’re ready to enjoy this dish with chips or toasted pita.

Chicken Adobo Recipe

Ingredients:

4 chicken breasts, halved
1Â cup orange juice
2Â tablespoon vegetable oil
2 teaspoon achiote seeds
2 teaspoon white wine vinegar
1 teaspoon dried basil
1 teaspoon cinnamon
1/2 teaspoon cayenne
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepperÂ

What’s Next:

Cover achiote seeds with boiling water, cover and set aside overnight.

Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.

Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.

Cream Sherry Flan Recipe

Ingredients:

12 large egg, just the yolks
4 cups milk
1 stick of cinnamon
1Â cup sugar
1/2Â teaspoon salt
1/2 cup cream sherryÂ Â

What’s Next:

Go ahead and preheat oven to 350 F or 175 C.

In a large saucepan- pourÂ 1 cupÂ of milk withÂ cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.

While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.

In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.

Now you’re on your way to a true Cinco De Mayo celebration!Â

Eat well & Laugh often!

Cinco De Mayo: A Short History With Recipes to Follow

2007-12-19T19:42:00.000-08:00

Most people believe Cinco De Mayo, or the 5th of May, toÂ be Mexico’s Independence Day, however, this is not true.Â Â At midnightÂ on September 15, 1810 is when the country actually gained its independence from Spain. Â So, what did happen on May 5, 1862 to cause such a holiday?Â Well, my friends, it was the Battle of Puebla.

As a new country just recently claiming independence from Spain, things weren’t always easy.Â You know, with war around every corner:Â the Mexican-American War (1846-1848), the Mexican Civil War of 1858 & many other political uprisings leftÂ the fledgling country with only a fewÂ coins in the bank.Â The summer of 1861 saw President Benito Juarez issue a two year moratorium on foreign debt payments, which hoped to restore financial progress.Â

Of course, this didn’t go over so well.Â The English, Spanish & French wereÂ not wiling to allow Mexico thisÂ two yearÂ delay and instead invaded to get their monies by whatever means necessary.Â While the Spanish & English, being the good guys they are,Â eventually withdrew, theÂ stubborn French patriots stuck with their financial goals and added establish an empire in Mexico under Napoleon III in the pot.Â The tricky French also had their eyes on the US states and were seeking aiming to help the Southern rebels in the Civil War.

WhichÂ now leaves us toÂ the answer to our Cinco De Mayo query.Â A most important battle took place on May 5, 1862 when the French army was defeated by a small army of Mestizo & Zapotec Indians under the command of General Ignacio Zaragoza.Â This battle victory symbolized freedom to the Mexican people and gave them hope.Â After the end of the US Civil War, the Union sent support to the Mexican army and succeeded in driving out the French.

And there you have it, the Cinco de Mayo history.Â The reasons behind this wonderful holiday.Â And what wouldÂ a holiday be without festivals & food?Â Cinco De Mayo festivalsÂ areÂ knownÂ for theirÂ delicious food & drinks as well as music & dancing.Â I cannot give you the dancing, but let’s step into my kitchen for food & drinks!

Watch out for the ‘Cinco De Mayo Recipes & Party Menu’ post coming soon.

Eat well & Laugh often!

I Just Can’t Live Without My Ratatouille Recipe

2007-10-24T20:12:00.000-07:00

Forget about the fizz & try this delicious ratatouille recipe, because I just can’t live without it.

Ingredients:

2 tablespoons olive oil
2 cloves garlic, minced
1 onion, quartered & thinly sliced
1 small eggplant, cubed
2 green bell peppers, chopped
4 large tomatoes, chopped
4 small zucchini, cut into 1/4-inch slices
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons parsley

What’s Next:
In a large saucepan- heat olive oil over medium heat. Add garlic & onions. Cook, stirring occasionally until softened- about 5 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover saucepan & cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini & herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Eat well & Laugh often!

The Acidity of Ratatouille & Why Oven-Roasting is Like Drinking a Coke

2007-10-24T20:06:00.000-07:00

I came across an interesting cooking article on the BBC today. The article focused on one of my favorite foods, ratatouille and why the dish may be harmful to your pretty, white teeth.

“Cooking vegetables in different ways could cut down on tooth decay, scientists have claimed.
Certain methods of cooking them can make vegetables as acidic as fizzy drinks, according to a new study.

Researchers at Dundee’s dental school made the discovery while experimenting with the vegetarian dish ratatouille.

They found that, compared with stewing, oven-roasting significantly increased the acidity of vegetables such as green peppers, aubergines and courgettes.

Dr Graham Chadwick, who led the study, said its findings could be used by dentists when advising patients on ways to fight dental erosion.

The problem is caused by the direct contact of acid with the teeth, which destroys tooth tissues - leading to the need for expensive dental treatment.

Dr Chadwick said: “The acidity of ratatouille prepared by oven-roasting is the same as that of some carbonated drinks that, when consumed in excess, are believed to contribute to the development of dental erosion.”

The research, published in the European Journal of Prosthodontics and Restorative Dentistry, came following claims that vegetarians are at higher risk of dental erosion because of the large quantity of naturally acidic fruit and vegetables they eat.

The researchers also found the cooking method had no impact on the acidity of tomatoes or onions, but roasting resulted in more acidic aubergines, green peppers and courgettes.

Red peppers, they also discovered, were more acidic when stewed.”

Hmmm, two of my fav dishes, roasted red peppers & ratatouille, bad for my pretty whites. I dunno. I just don’t think I can give them up.

So, with that stay tuned for the upcoming ‘I Just Can’t Live Without My Ratatouille Recipe’ post.

Eat well & Laugh often!

I Heart Cilantro Avocado Chicken Wrap Recipe

2007-10-23T06:06:00.001-07:00

Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy.

Ingredients:

1 onion, chopped
2 skinless whole chicken legs
2 tablespoons unsalted butter
1 16-ounce can whole tomatoes
1/2 cup water
1/2 teaspoon cayenne
1 teaspoon cumin
3/4 teaspoon salt
1 cucumber
2 tablespoons fresh lime juice
1 avocado
4 12-inch flour tortillas
2 cups fresh cilantro sprigs

What’s Next:

In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally.

Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour.

Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture.

Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.

Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla. Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs.

Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into slices and serve chilled or at room temperature.

Eat well & Laugh often!

The Relationship Between Coriander & Cilantro

2007-10-23T06:00:00.000-07:00

So, what is the relationship between coriander & cilantro? That’s what I’ve been wondering and I think I’ve tracked down the answer. The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family: leaves, stems, seeds & all.

However, when speaking of coriander, most are referring to the spice produced from the seeds of the herb. The leaves of the plant are called cilantro, which derives from the Spanish word for coriander. Ahhh, this makes sense, since the leaves and the ripened seeds taste quite different from each other.

Coriander seems to get a better rap than its counterpart cilantro. Coriander has a pleasing lemon-like flavor accompanied by a sweet aroma. Cilantro, on the other hand, is quite a different story. I found it hilarious that there is actually a site out there that bears much hatred to the wonderful leaf- IHateCilantro.com. You should really browse around, it’s pretty cute. Make sure you check out the graphs that indicates what cilantro tastes like, it ranges from doll hair to stink bugs.

Maybe cilantro is like caviar & Scotch whiskey, you have to develop a taste for it. I must be a quick developer, because cilantro is rarely not in my kitchen. It goes in my couscous, guacamole, salsa and bruschetta. Cilantro is my pal, maybe I should think on starting IHeartCilantro.com.

Coriander & its cilantro leaves are native to the Mediterranean and parts of southwestern Europe. The plant dates back to at least 5,000 BC. Coriander references have been found in Sanskrit writings and the seeds were placed in Egyptian tombs. The Greek physician believed ingesting coriander would heighten a man’s sexual potency. They were always saying that, weren’t they?

Today cilantro & coriander both are flourishing in kitchens worldwide. Stay tuned for the upcoming ‘I Heart Cilantro Avocado Chicken Wrap’ recipe.

Eat well & Laugh often!

The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe

2007-10-23T05:55:00.000-07:00

With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share.

“Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used.

This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses.

These cheeses are divided into three main groups: soft (non-melting), melting and hard.

The soft, fresh cheeses have a unique ability to not melt when heated. That’s right! They don’t run, they don’t drip and they don’t error. They stay put, and this characteristic makes this mild-tasting cheese group well-suited for hot dishes.

An easy way to enjoy this cheese is to simply cube it and fry it in a hot skillet. Soft cheese varieties include queso blanco, panela, queso para freir and queso fresco. They are all mild-tasting and perfect in dishes where you want the cheese to stay put, such as enchiladas and burritos.

The second group, melting cheeses, are also unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an “oohy-gooey” factor, as with quesadillas, tacos, pizzas, grilled cheese or even cheeseburgers. This mild-tasting group includes: queso quesadilla, asadero, queso de papa, Oaxaca and queso para derritier.

The third and final group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include cotija, anejo enchilado and duroblando. Cotija is used much like Parmesan. Anejo enchilado is rolled in paprika and used for topping or stuffing enchiladas and burritos. And duro- blando’s mild smoked flavor is often substituted for cotija.”

Let’s take our knowledge of cheese a little further with this Cotija Cheese Gazpacho recipe.

Ingredients:

2 quarts tomatoes, peeled & chopped
1 quart cucumber, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 large sweet onion, minced
1 Jalapeño pepper, seeded & minced
2 garlic cloves, minced
4 cups veggie juice cocktail
1/2 cup fresh lime juice
1 tablespoon hot pepper sauce
1 tablespoon cumin
S & P, to taste
1/2 cup fresh cilantro, chopped
1/2 pound Cotija Cheese, crumbled
1/2 pound Manchego Cheese, shredded
Chopped cilantro, for garnish

What’s Next:

In a large bowl- combine all the ingredients except cheeses.

Place mixture into bowls & top with cheeses & cilantro garnish.

Eat well & Laugh often.

Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe

2007-09-27T20:06:00.000-07:00

The Naked Chef himself Jamie Oliver is stepping up to the plate on the Today show for a spring cooking school.

Ingredients:

4 chicken legs, jointed
Sea salt and freshly ground black pepper
A big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chili finely chopped
Olive oil
Optional: 1 14 ounce can of canellini beans, drained
Optional: 2 handfuls of new potatoes, scrubbed
Optional: linguini or spaghetti

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.

Place in the oven for 1 1/2 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken.

Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Eat well & Laugh often.

Yummy Cumin-Infused Rice Recipe

2007-09-23T00:31:00.001-07:00

Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal.

Ingredients:

2 tablespoons olive oil
1/2 teaspoon cumin seeds
1 cup dry jasmine rice
1 3/4 cups water
S & P, to taste

In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle.

Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil.

Once your water is boiling, reduce to low heat & cover.

Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection.

Eat well & Laugh often this weekend.

A History of Cumin, The Spice of My Life

2007-09-23T00:29:00.001-07:00

Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region. The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white. The seeds are similar to that of fennel but are smaller & darker. Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile.

Cumin is usually found in Indian & Mexican food & always in my chili. Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads. You can add cumin to just about anything. It is traditionally added to curries, tacos & Cuban dishes. For an excellent salsa, add a dash of cumin & enjoy the sweet flavor.

As for the history, cumin has been grown as a spice since ancient times. The spice was originally cultivated in Iran and made its way to the good life in Greece & Italy. The Greeks keep cumin as many keep salt & pepper, always on the table for ready-to-go use. The name cumin has an interesting history. The English form of the word goes back to the Latin ‘cuminum’. Yet the Greek word seems to have been borrowed from a Semitic source, as is attested in Akkadian.

Folklore weds the word to the Persian city of Kerman. The story goes that most of ancient Persia’s cumin was cultivated in this city and thus the Persian expression “carrying cumin to Kerman” which has the same meaning as the English phrase “carrying coals to Newcastle“. Kerman, locally called Kermun, would have became Kumun and then cumin in the European languages.

Fascinating. I love digging up the history.

Stay tuned for my ‘Cumin-Infused Rice Recipe’.

Eat well & Laugh often

Firefighters Next for Cooking Show?

2007-09-23T00:23:00.001-07:00

Well, it looks like firefighters are next in line for a new cooking show. A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen. Once the show is edited, it will make the rounds with various networks to see if it can find a home.

“It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer.

The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef.

“I’m somewhat surprised and excited and honored,” said Martin.

“Brain’s an excellent cook,” said Dave Hanneman, Boise deputy fire chief. “When he’s cooking, everyone’s thinking about what’s going to be on the plate for dinner.”

Martin delighted everyone with wild elk, Idaho potatoes and a huckleberry dessert. I can just hear the catch phrase now, “I’m your huckleberry.”

What’s different about this show, which might just make it work is that instead of the show being shot in a studio, it’s shot in a real fire station.

“The engine company and the truck company here are in service, so if they get a call, they’re going,” said Hanneman.

Whatever you do,

Eat well & Laugh often

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

2007-09-23T00:20:00.000-07:00

I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight.

Ingredients for Crunchy Corn Relish:

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red peppers
1/4 cup minced green onions
2 tablespoons half-and-half
S & P, to taste

Ingredients for Southern Cornmeal-Crusted Catfish:

4 farm-raised catfish fillets
1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
S & P, to taste

What’s Next for Crunchy Corn Relish:

In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.

What’s Next for Southern Cornmeal Crusted Catfish:

Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish.

Eat well & Laugh often.

Vietnamese Home Cooking with Green Papaya & Shrimp

2007-09-23T00:18:00.001-07:00

Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe.

Ingredients:

1/3 pounds large shrimp, cleaned, de-veined
2 tablespoons olive oil
¼ teaspoons salt
1/8 teaspoon ground white pepper
Juice of 1 small lime
2 cloves garlic, minced
1 teaspoon sugar
2 ½ tablespoon fish sauce (nuoc nam)
½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)
1 tablespoon olive oil
1 tablespoon minced shallots
3 cups julienned green papaya
¼ cup chopped fresh Vietnamese coriander leaves, divided
¼ cup chopped fresh Thai basil leaves, divided
3 tablespoon finely chopped, unsalted dry-roasted peanuts

Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.

In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.

In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.

Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.

Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.

Eat well & Laugh often.

Banana Bread Warms the Heart Recipe

2007-09-23T00:17:00.001-07:00

I was strutting past FoodChair today and happened to notice a very enticing banana bread recipe. So, I thought I’d share it with you this morning. Enjoy.

Ingredients:

5 tablespoons butter
½ cup granulated sugar
½ cup brown sugar
1 egg at room temperature
2 egg whites whipped soft peaks
1 teaspoon vanilla
1 ½ cup banana puree
1 ¾ cup flour
1 teaspoon baking soda
¼ baking powder
½ teaspoon salt
½ cup heavy cream
½ cup toasted walnuts

Preheat oven to 350 degrees.

Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites.

In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream and walnuts. Pour into a greased loaf pan and bake about an hour or until toothpick comes out clean.

Eat well & Laugh often.

Nothing Says Springtime Like Fantastic Fried Green Tomatoes

2007-09-23T00:15:00.001-07:00

I can picture it now. The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses. Nothing says springtime like these fantastic fried green tomatoes. Enjoy this delightful recipe.

Ingredients:

4 large green tomatoes
2 eggs
1/2 cup whole milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
Vegetable oil for frying

Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends.

In a medium bowl- whisk eggs and milk together.

Place flour onto a plate, set aside.

Mix cornmeal, bread crumbs & seasonings onto another plat, set aside.

Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely coat.

In a large skillet- pour veggie oil, enough so that you cover about 1/2 inch of pan. Heat over a medium heat. Place tomatoes into the frying pan. Be sure to not crowd the tomatoes, try not to have them touching.

When the tomatoes are browned, flip and fry them on the other side. Pat dry with paper towels.

Eat well & Laugh often.

Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe

2007-09-23T00:13:00.000-07:00

Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy!

Ingredients:

2, 11 oz cans mandarin oranges, drained
1 cup pineapple, chopped
1 cup fresh strawberries, chopped
1 pound small-curd cottage cheese
2, 3 oz packages strawberry Jello mix
1, 16 oz package Cool Whip, thawed

What’s Next:

In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese.

Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

And you have yourself one easy, delicious springtime treat!

Eat well & Laugh often.

Tom Bridge Reinvents the Welsh Rarebit & Food Network Recipe

2007-09-23T00:07:00.000-07:00

According to Times Online, a rare invention will hit the eBay market soon, thanks to the master chef & historian Tom Bridge. Bridge has reinvented the Welsh rarebit and it is not a wee bit rarer at $605 a slice.

The Welsh rarebit snack dates from the 18th century and is also known as toasted cheese or cheese on toast. The snack is made by blending grated cheese with beer or a little milk and butter adding some seasoning (usually mustard) and spreading the mixture onto hot toast and then grilled.

The cheeses most often used in the Welsh rarebit are Lancashire, Cheddar or Double Gloucester. Tom Bridge will use the finest of ingredients for his Welsh rarebit, including Umbrian truffles and matsutake mushrooms which are so valuable that they are harvested under armed guard. Bridge has opted to use Warburtons Toastie bread and Lancashire cheese. The chef will be just in time for National Cheese on Toast Day on April 27.

A version of the snack is to be auctioned on eBay and the winner wll get a personal visit from the chef, who will cook the dish in the winner’s home. Wow, that is something I would love to see. Good luck & start bidding!

Here is a Food Network Welsh Rarebit Recipe for your eating pleasure:

Ingredients:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

In a medium saucepan over low heat- melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.

Add hot sauce. Pour over toast and serve immediately.

Eat well & Laugh often.

A History of Creme Brulee & Trinity College Burnt Cream Recipe

2007-09-16T19:33:00.000-07:00

I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe.

Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel. What an interesting dessert, who would have thunk this one up?

We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard. They contend to be the first producer of the dessert in the 1600’s where they named it ‘Cambridge Burnt Cream’ or ‘Trinity Cream’ and have a special branding iron with the official college crest which is used to burn the sugar top.

Here is the Trinity College Burnt Cream / Creme Brulee Recipe, I wish I could have found a pic of the branding iron.

Ingredients:

2 cups heavy cream
1 teaspoon vanilla extract
3 large eggs
3 egg yolks
8 tablespoons sugar

Go ahead and preheat your oven to 325 F, or 110 C.

In a small saucepan - put the cream & vanilla extract extract over the lowest possible heat. Slowly, bring to a simmer, stirring frequently.

In a large bowl- beat the eggs, yolks & 2 tablespoons of sugar until the mix is thoroughly blended. Pour the hot cream onto this mixture, whisking all the time. Pour this mixture through a sieve back into the saucepan and place over very low heat.

Cook without letting the mixture boil until it is thick enough to coat the back of a spoon. Pour into 6 custard cups and place these in a shallow baking dish into which they fit with plenty of room to spare. Cover each one with foil, then add water to the baking dish so it comes halfway up the sides of the cups.

Bake at 325 degrees for 30 minutes, then remove the foil and insert a knife blade into the center of the custards. If it comes out clean, they are done. If not, replace the foil and cook until they are ready.

Cool, then chill for 3 hours. An hour before serving, preheat the broiler for 5 minutes and sprinkle 2-3 teaspoons of sugar in an even layer over the surface of each custard. Place under the hot broiler and leave it until the sugar melts into a layer of golden-brown caramel.

This takes between 3 and 5 minutes, depending on the temperature of the broiler and the thickness of the sugar layer. Watch it carefully; once the sugar begins to melt, it can easily burn. Leave for 3 to 4 minutes to cool the caramel before serving. Serve with a few berries as garnish.

I hope you enjoyed this age-old recipe.

Eat well & Laugh often.

Weekend Creme Brulee Recipe

2007-09-16T19:29:00.000-07:00

Forget NBC & get ready for the weekend with this delicious creme brulee recipe from Bon Appetit magazine. Get out those torches & enjoy!

Ingredients for Custard:

2 cups whipping cream
1/2 cup sugar
2 tablespoons ginger
1 vanilla bean, split lengthwise
5 large egg yolks

Ingredients for Creme Brulee:

12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

What’s Next for Custard:

Go ahead and preheat your oven to 325 F, or 110 C. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan.

Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

What’s Next for Creme Brulee:

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften. Garnish creme brulees with fruit.

Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.

Enjoy & have a lovely weekend!

Eat well & Laugh often.

I Can Never Say No to Chocolate Pudding Recipe

2007-09-16T19:27:00.001-07:00

And now for the best part of Cuddle Up Comfort Food Thursday, the chocolate. Your taste buds will melt with this chocolate pudding recipe. Enjoy.

Ingredients:

4.5 cups heavy cream
5 oz bittersweet chocolate, finely chopped
6 large egg yolks
1/3 cup granulated sugar
1.5 teaspoons vanilla extract
Pinch of salt

Go ahead and preheat your oven to 325 F, or 110 C.

In a large saucepan- bring heavy cream to a simmer, remove from heat.

In a large stainless steel bowl- add chocolate & 1 cup of warm cream. Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream.

In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gradually whisk in chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top.

Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins, then cover the pan with aluminum foil. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-size area at the center.

Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours, or overnight. Serve chilled and allow yourself to be carried away in comfort and yumminess.

Eat well & Laugh often.

Cuddle Up Comfort Food Thursday Recipes, Crock Pot Lasagna

2007-09-15T11:01:00.001-07:00

Today is overcast and rainy which makes it the perfect weather for cuddle-up comfort food, a good book and nuzzling with your pet. Enjoy this delicious recipe for a comfort-the-soul slow cooker / crock pot lasagna.

Ingredients:

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 large jar spaghetti sauce
8 oz no-boil lasagna noodles
16 ounces mozzarella cheese, shredded
1 lb. ricotta cheese
1/4 cup milk
1 egg
1/4 cup Parmesan cheese, shredded
1/4 cup Romano cheese, shredded
S & P, to taste

In a large skillet- brown beef, onion & garlic. Drain.

Add spaghetti sauce into meat mixture & mix together.

In a medium bowl- mix together ricotta cheese, milk & egg.

Beat until smooth & mix in the mozzarella, Parmesan & Romano cheeses.

Get out your slow cooker or crock pot & spray down bottom & sides with non-stick spray.

Place 1/4 of the meat & sauce mix at bottom of crock pot. Put a layer of noodles on top. Put 1/3 of cheese mixture on top, then repeat with sauce, noodles & cheese for another 2 layers.

Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender or until you’re tummy can’t take waiting any longer.

Look out for ‘I Can Never Say No to Chocolate Pudding Recipe’ post coming soon.

Eat well & Laugh often.

A Tribute to Dolly Parton Recipes

2007-09-15T10:59:00.001-07:00

Well let’s sit down to a meal Dolly Parton style. Go grab you favorite Parton album and come along for a true US southern meal.

Dolly Parton’s Cowboy Beans:

Ingredients:

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Go ahead and preheat oven to 350 F or 175 C.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.

Dolly Parton’s Five Layer Dinner
Ingredients:

2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
S & P, to taste
1 green bell pepper, sliced

Go ahead and preheat oven to 350 F or 175 C.

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours and get ready for yummm.

Dolly Parton’s Peanut Butter Pie:

Ingredients:

1 1/2 cups confectioners’ sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese

I left the best for last. Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts & you’re ready to serve. These pies can be frozen.

I hope you enjoyed our little Dolly Parton recipe tribute. Ya’ll come back now.

Eat well & Laugh often.

Dolly Parton’s New Cookbook Will Raise Your Imagination

2007-09-15T10:57:00.000-07:00

Dolly Parton has revealed her favorite recipes in her new cookbook, Dolly’s Dixie Fixin’s. The cookbook will feature recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as recipes from her Dollywood restaurants and dishes she discovered while touring on the road for the last 40 years.

Proceeds from the sales of Dolly’s Dixie Fixin’s will help fund Parton’s Imagination Library. The Library was founded by Parton in 1996 and has been established in 42 US states. The Imagination program encourages reading by distributing a free book a month to children from birth to age 5.

When you purchase Dolly’s cookbook before September 1 of this year, you enter yourself to win a personal backyard barbeque and bluegrass festival with Parton as your special guest. I promise won’t tell anyone if that’s the only reason you’re buying Dolly’s Dixie Fixin’s. The cookbook is available for purchase at Dollywood, the Dixie Stampede restaurant and the more convenient websites.

Stay tuned for ‘A Tribute to Dolly Parton Recipes’ post. You won’t want to miss this collection of Parton recipes.

Eat well & Laugh often.