Sunday, November 3, 2013

Mixed Berry & Cream Cheese Sweet Rolls




 I used puff pastry for these, but you could use canned crescent dough also.

1 sheet Puff Pastry (1 box comes with 2 sheets)
1/2 120z bag of Frozen Mixed Berries
4 oz or 1/2 block of Cream Cheese, cut in small squares
1 Tbsp Corn Starch
2 Tbsp Sugar
Flour for dusting
Non-stick spray

Take out one sheet of puff pastry and thaw for 1 hour. Wrap the other sheet in plastic wrap and foil, refreeze to save for later. 

Once the dough is thawed, dust it with flour and roll it out long ways to make a rectangle. 

In a bowl mix the berries with the sugar and corn starch. 

Top the puff pastry with the berries and cream cheese.

From the long end, roll the dough. Put the rolled dough back in the fridge for 20 minutes so it is easy to cut.

Pre-heat your oven to 400 degrees. 

Spray a round pan or baking sheet with non-stick spray.

Cut the dough into 8 pieces and place them in a circle in your pan or on your baking sheet.

Bake for 40-50 minutes.

Sunday, September 15, 2013

Margherita Bruschetta

This is my favorite "go to" snack that I make in my toaster oven, but easily made in a regular oven.

Bread, sliced
1 Garlic Clove
Mozzarella
Small tomatoes, sliced
Fresh Basil, chopped
Salt


Toast the bread. When it is hot and toasty, rub the garlic on the bread for the "garlicky" flavor. Top the toasted bread with mozzarella and the tomatoes. Then put the bread under the broiler till the cheese is melted. Once done, top with the fresh basil and sprinkle with salt.


Wednesday, July 17, 2013

Greek Marinated Steak over a Simple Spinach Salad

Its grilling time and one of my favorite things is a tasty steak salad.  This recipe is so easy to make.

Ingredients
1 Steak

4 Mint Leaves, chopped
1 Tbs Fresh Oregano, chopped
1 Garlic Clove, chopped
1/4 tsp. Crushed Red Pepper
1/4 c. Extra Virgin Olive oil
1 tsp. Lemon Zest (zest of about 1/2 of a lemon)
Salt, to taste
Pepper, to taste


1-2 c. Fresh Spinach
5-10 Cherry Tomatoes, sliced
1 Tbs Feta Cheese
1 tsp.Red Wine Vinegar
1 Tbs. Extra Virgin Olive Oil
 
In a ziplock bag, add the first 9 ingredients and marinate for 30 minutes to overnight.   I forgot about it and marinated the steak for 2 days. It still turned out great.

When you're ready to grill, heat up the grill to high. Cook 3-4 minutes per side depending on how cooked you like your steak. 

Once the steak is done, let it rest. If you cut into the steak right away, all the juices will drain out and it will dry out. Letting it rest lets the juices redistribute and keep the meat moist.

While your steak is resting, on a plate layer your spinach, tomatoes, feta cheese and drizzle the vinegar and oil over the salad. I eye it instead of measuring, but its about 1 teaspoon of vinegar to 1 tablespoon of oil. 

Now your steak should be rested and ready to slice!






Sunday, May 19, 2013

Grilled Peaches with Greek Yogurt & Honey


Peaches are here!

1 Peach, not too ripe
2 Tbsp Greek Yogurt
1 tsp Honey
pinch of salt

Heat a grill pan to medium high.

Cut the peach off the pit.

Spray the grill pan with non stick spray and grill the peaches on the cut side only for 1-2 minutes.

Sprinkle with a touch of salt and top with Greek yogurt and honey.

Thursday, April 11, 2013

Airy Almond / Wheat Flour Pancakes

There are just a couple of tricks to these pancakes. 1. You must whip the egg whites till they are stiff, and 2. whatever you do... do not, DO NOT mix the wet and dry ingredients together until you have stiff egg whites and a pan or griddle hot and ready to cook the pancakes.
3. Don't substitute regular milk for the buttermilk.

This recipe made 3 pancakes, perfect for one but easily doubles, triples or quadruples!


Ingredients:
1 Egg yoke
1 c Buttermilk
1 Tbs Oil, Vegetable or Canola
1/4 tsp. Vanilla Extract

1 Egg White, whipped till very stiff

Dry Ingredients:
1/4 c. + 2 Tbs Wheat Flour
1/4 c. + 2 Tbs Almond Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt 


Heat a non-stick pan or griddle to medium heat.

With an electric mixer whip the egg white till very stiff. (I don't recommend doing this by hand, ever seen the Top Chef challenge?)

In one bowl mix the egg yoke, buttermilk, oil and vanilla.

In another bowl mix all the dry ingredients.


Make sure your egg whites are whipped and your pan is ready before mixing the wet ingredients with the dry ingredients. There is a chemical reaction between the wet and dry ingredients that make these light and airy.





Next fold in the egg whites. You will still see specks of white, that's okay.







I always use non-stick spray just as a precaution on my pan. Pour 1/3 of the batter on your pan, cook for 2-4 minutes until you see bubbles. Flip and cook for another 2-3 minutes on the other side.