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Showing posts from April, 2017

Quote of The Day

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Quote of The Day

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Strawberry Cobbler

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Recipe courtesy of Food Network Kitchen
Baked with a golden biscuit topping, this springtime dessert makes the most of sweet strawberries. To ensure that the filling sets correctly, be sure to let the cobbler cool completely before serving.

Total: 3 hr 20 min
Active: 20 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
Filling:
1/3 cup strawberry jam
1/4 cup cornstarch
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled and quartered

Biscuit Topping:
1 3/4 cups all-purpose flour (see Cook's Note)
1/4 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced
3/4 cup plus 2 tablespoons cold heavy cream
1 teaspoon vanilla extract
Vanilla ice cream for serving

Directions
For the filling: Position a rack in the center of the oven and preheat to 375 degrees F. Whisk together the jam, cornstarch, sugar, lemon juice and 2 tablespoons water in a large bowl until well combined. Add the strawberries and tos…

All Roads Don't Have To Lead To Tribal-Default…

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I just watched Brené Brown interview Elizabeth Gilbert about shame and vulnerability. Hearing Elizabeth open up so candidly about what shame and vulnerability means to her, made me stop the video. I’d just had a disappointing situation with a good friend and their conversation hit too close to home but after a few minutes of sitting in front of my computer, I hit play and kept listening. Elizabeth was telling her story but it had my name written all over it! It was scary as hell to hear it. We’re the women that have extremely complicated interrelationships! I was terrified and relieved to hear her speak about putting people in pedestals and the disappointment that comes with it, because once you put someone up so high – the fall from grace is fast and hard, and the disappointment is heart wrenching and a relationship killer. I wondered how could Elizabeth Gilbert, an enlightened woman, have the same vulnerabilities as I do, but also have the ability to make her message so clear that i…

Spring Vegetable Fettuccine Alfredo

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Recipe courtesy of Food Network Kitchen

Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.

Total: 30 min
Active: 30 min
Yield: 4 servings
Level: Easy

Ingredients
Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon

Directions
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inc…

Chicken Parmesan

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Recipe courtesy of Tyler Florence
Total: 1 hr 5 min
Active: 25 min
Yield: 4 servings
Level: Intermediate

Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked …

Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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Lavender Ice Cream Pie

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Recipe courtesy ofFood Network Kitchen
Total: 5 hr
Active: 35 min
Yield: 8 servings
Level: Easy

Ingredients
2 1/2 cups heavy cream
3/4 cup whole milk
1/3 cup lavender honey
1/4 cup plus 1 heaping tablespoon granulated sugar
2 teaspoons dried lavender
1/4 teaspoon kosher salt, plus a pinch
4 large egg yolks
Nonstick cooking spray
9 honey graham crackers (1 sleeve)
5 tablespoons unsalted butter, melted
Purple coarse sugar, for topping (optional)

Directions
Make the ice cream: Heat the heavy cream, milk, honey, 1/4 cup granulated sugar, the lavender and a pinch of salt in a saucepan over medium heat, stirring occasionally, until hot but not boiling, about 5 minutes.

Whisk the egg yolks in a medium bowl; slowly drizzle in 1 cup of the hot cream mixture, whisking constantly. Gradually stir the hot egg mixture into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 8 minut…

Let's Be Nimble, Let's Be Kind...

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A recent post by Elizabeth Gilbert touched on tender wounds that I’ve been awkwardly and unsuccessfully nursing for decades. Elizabeth wrote, I cannot keep pretending that my current self (and my future self) must suffer forever because of choices that my younger self made, before she knew better. There are hourly play-by-play thoughts that replay in my head from the past. The results of those thoughts are self-judgment, unkindness, and self-sabotage – it's a bone yard of failed decisions and tough lessons on replay all day, everyday. I’ve not learned to be forgiving for the past, so I suffer with the ghosts of what should've been done better or said better. The fact that those thoughts never cease, and replay on a daily basis, is sadly how I punish myself for not knowing better in the past.

Elizabethwrites, NOBODY HAS EVER TRIED THE EXPERIMENT OF YOU YET. Why did you think you were supposed to get it right on the first try? You are a unique event. There is no precedent. There …

Chicken Tetrazzini

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Recipe courtesy of Giada De Laurentiis
Total: 1 hr 35 min
Active: 35 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Directions
Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot…

Asian Grilled Salmon

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Recipe courtesy of Ina Garten
Total: 34 min
Active: 5 min
Yield: 6 servings
Level: Easy

Ingredients
1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Directions
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it …

Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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Espresso Caramel Bars

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Recipe courtesy of Giada De Laurentiis
Total: 2 hr 52 min
Active: 15 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
Crust:
Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled, or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

Chocolate Layer:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional

Directions
Special equipment: a candy thermometer

For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add …

Pavlova Eggs with Lemon Curd

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Recipe courtesy of Food Network Kitchen
This fun and beautiful Easter treat is deceptively easy to make. Fill sweet meringues with a tart homemade lemon curd. To get the most volume when making your meringues, make sure the beaters and bowl are super clean.

Total: 5 hr 50 min
Active: 40 min
Yield: 18 eggs
Level: Intermediate

Ingredients
Meringues:
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon fine salt
2 1/4 cup confectioners' sugar

Curd:
3 large egg yolks
2/3 cup sugar
Finely grated zest of 1 lemon, plus 1/4 cup fresh lemon juice (from 2 lemons)
1/2 stick cold unsalted butter, diced

Directions
Special equipment: a 2-inch ice cream scoop

Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line 2 baking sheets with parchment paper.

For the meringues: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the s…

Mini Pineapple Cakes

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Recipe courtesy of Giada De Laurentiis
Total: 2 hr 10 min
Active: 10 min
Yield: 6 mini Bundt cakes
Level: Intermediate

Ingredients
One 3 1/2-pound pineapple, peeled, cored and cut into 1-inch pieces* (see Cook's Note)
2 tablespoons pineapple juice plus 2/3 cup
1/2 cup packed light brown sugar
2 tablespoons unsalted butter, at room temperature
3 egg whites
2/3 cup water
2/3 cup vegetable oil
1 1/2 teaspoons almond extract
One 18.25-ounce box white cake mix (recommended: Betty Crocker Super Moist)

Directions
Special equipment: 6-cup mini Bundt pan

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.

For the Cakes:
Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to …

Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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The Most-Lemony Lemon Bar of All Time

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This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Recipe courtesy of Food Network KitchenTotal: 3 hr 45 min
Active: 25 min
Yield: 24 bars
Level: Easy

Ingredients
1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
2 cups granulated sugar
2 cups all-purpose flour, sifted (see Cook's Note)
3 tablespoons cornstarch
1/4 teaspoon fine salt
4 large eggs, plus 2 egg yolks
Confectioners' sugar, for dusting
8 gummy candy lemon slices, cut into thirds

Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.

To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor u…

Chunky Egg Salad

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Recipe courtesy of Food Network Kitchen
Total: 28 min
Active: 8 min
Yield: about 4 cups
Level: None

Ingredients
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

Directions
In a small bowl, soak the onions in cold water, for 15 minutes. Drain.

Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to th…

Grace and Love...Lead The Way!

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I read a powerful article yesterday about a woman who came to the U.S. as a refugee when she was just eight years old. The heartbreaking stories about assimilating were really sad and what struck a cord deep in my humanity was the story of her as an eight-year-old kid going to school. She was welcomed with open arms by the children in her class. Some kids shared their snacks with her and asked her to play during recess, but a few days later, it was a completely different atmosphere in class. She started to get bullied and kids were no longer friendly. As a young kid she didn’t know what to make of the change in class but later on realized that what changed was that the young kids had gone home and told their parents about her. Parents saw this eight-year-old girl refugee with a filter that included fear, change, and instability, and projected that on to their young children, therefore changing the way they saw her.

I finished reading the article and stared into space with a horrified n…

Fresh Strawberry Bellini

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Recipe courtesy of Mario Batali
Total: 30 min
Active: 10 min
Yield: 8 servings
Level: Easy

Ingredients
1 bottle prosecco*
2 cups pureed and strained fresh strawberries

Directions
Special equipment: Blender, strainer, iced champagne flutes, pitcher and tall "swizzle stirrer" (for the pitcher).

Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.

Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.

*For Kid Bellinis, substitute sparkling water for the prosecco.

For more recipes visit foodnetwork.com


Life Is Full Of Pleasures: Cyndi's Top 3

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Quote of The Day

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Quote of The Day

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