Home and Garden Review: recipe

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Minggu, 21 Juli 2013

Strawberry Sweet

Strawberry Fruit Dip

If you’re ever in need of a quick and easy appetizer that will wow your guests, I’ve got the perfect solution for you. This Strawberry Fruit Dip is sweet and delicious, but it’s so easy to make because there are only TWO ingredients: strawberry cream cheese and marshmallow creme.

It’s just a matter of mixing them together and then serving the dip with fruit. Strawberries work great, but you can also serve it with pineapple, honeydew melon, cantaloupe, kiwi fruit, mangoes, or papayas.

It’s perfect for your next party! Or you can just mix it up and store it in your refrigerator to snack on with a variety of summer fruits.

Strawberry Fruit Dip

Recipe Courtesy of Robyn Barney/Slightly Adapted by Winner Dinners

1 (8-oz.) package of strawberry-flavored cream cheese, softened

1 (7-oz.) jar of marshmallow creme

whole strawberries or other cut-up fruit

Combine the softened cream cheese with the marshmallow creme. Serve with whole strawberries or other cut-up fruit.

Sabtu, 20 Juli 2013

Shrimply Fabulous

Grilled Apricot Curry Glazed Shrimp

Today I am sharing with you a very quick and easy recipe for grilled shrimp. Like with most seafood and various types of meat, the longer the meat marinates the more intense the flavor will be. The marinade for this recipe calls for a minimum of one hour. You could go less, but the you should expect the flavor to be more subtle, which for some people might be a good thing.

The curry powder, garam masala, ginger, and cayenne called for in this recipe provide a nice spiced balance to offset the sweetness of the apricot preserves. The cider vinegar gives the glaze a slight tang that neither overpowers nor underwhelms.

This is the type of recipe where you could easily start marinating the shrimp then move onto making a nice salad, cut some fresh fruit, and prepare a nice large pitcher of lemonade or iced tea. By the time the other dishes are ready to be served, the shrimp can go on the grill and be done in about 4 minutes.

Although eating out is always fun once in a while, I can always be persuaded to eat at home when grilled shrimp is on the menu.

Recipe: Grilled Apricot Curry Glazed Shrimp

Prep Time: 10 min(s) Cook Time: 4 min(s) Total Time: 15 min(s) Servings: 2-4

Ingredients

1/4 cup apricot preserves

1 tablespoon olive oil

2 teaspoons apple cider vinegar

1 1/2 teaspoons curry powder

1/2 teaspoon garam masala powder

1/4 teaspoon ginger powder

1/4 teaspoon cayenne pepper

1 pound shrimp (size 31/40), shells removed and deveined

Kosher salt

Freshly ground black pepper

Optional garnish: 2 tablespoons finely chopped fresh cilantro leaves

Instructions

In a medium bowl, whisk the apricot preserves, olive oil, vinegar, curry powder, garam masala powder, ginger, and cayenne until well combined.
Add the shrimp.
Massage the shrimp with your hands for one minute.
Cover and refrigerate the shrimp for at least 1 hour before grilling.
Skewer the shrimp onto bamboo or metal skewers.
Season the shrimp with salt and pepper.
Carefully add a little bit of olive oil to a paper towel. Using tongs, rub the oil soaked towel to prepare the grill.
Preheat the grill on medium-high heat.
Cook the shrimp for 90-120 seconds on each side, basting with any leftover marinade, turning the shrimp only once.
Garnish with chopped cilantro.

via:pbs.org

Minggu, 23 Juni 2013

Mocha Whoopie-Pie with Dulce de Leche

Mmmmmm.... a luscious treat from cannellaemela.blogspot.com!

Mocha Whoopie-Pie with Dulce de Leche

Ingredients:

For a dozen whoopie pies-

100 g soft butter
150 g caster sugar
1 egg
230 g of flour
1 tsp vanilla extract
1 tsp baking powder
75 g unsweetened cocoa powder
60 g of buttermilk
120 g of coffee

Dulce de leche filling:

395 g sweetened condensed milk
boiling water

Procedure:For the dulce de leche:

Preheat oven to 220 ° C and a baking pan filled with boiling water.
In another pan, pour in the condensed milk and cover the pan with aluminum foil.
Now lying in the water and put the pan in a water bath for forno.
Cuocete 1:30 to 1:45 h.

For the whoopie pies:

Preheat oven to 180 ° C, and the trays lined with greaseproof paper.
In a bowl, with the whisk work the sugar with the butter until light and fluffy.
Add the egg and incorporate it into the mixture, pour the buttermilk, coffee and vanilla and continue to mix well.
Finally add the flour with cocoa and baking powder.
With a dispenser for ice cream formed of piles will place well apart on the baking trays.
Bake for 10-15 minutes.
Remove from the oven and let cool completely.
When the whoopie pie will be cold fill them with a generous spoonful of dulce de leche.

Selasa, 14 Mei 2013

Fresh, Spring Salad

Here's a perfect salad for springtime or anytime for that matter.

It's fresh, sweet, healthy- perfect!

Spinach Strawberry Salad

for 2

-baby spinach 2-3 handfuls

-strawberries 8-10

-goat cheese to taste

-slivered almonds (you can also use walnuts, or pine nuts) to taste

-orange 1

-honey 1 tablespoon

-shallot 1/2

-olive oil, balsamic vinegar, salt, pepper to taste

Wash spinach and put them in a bowl. Wash strawberries and thinly slice them. Toast almonds (or walnuts) in the oven for about ten minutes, without letting them become too dark.

Mince shallot and mix it with orange juice, honey, olive oil, vinegar, salt and pepper. Let it rest for about half hour.

Right before serving, dress spinach with the vinaigrette, mix well and then add strawberries, crumbled goat cheese and nuts.

recipe via: en.onegirlinthekitchen.com

Senin, 06 Mei 2013

Mouth Watering Delight

A scrumptious treat to start he week from Drizzle & Dip - enjoy!

Dukkah Baked Pear with Goats Cheese + Honey by Drizzle & Dip

With this recipe I simply combine a few of my favourite things and pile them onto a cracker. I also like the cracker because as a textural eater, it provides me with the necessary crunch.

Oh and don’t get me started on dukkah. I love the stuff.

The pear is a tricky fruit and I often agree with Ralph Waldo Emerson when he said: ‘There are only ten minutes in the life of a pear when it is perfect to eat’. The window of delicious-eating opportunity is small, but if a pear is not perfect it is indeed improved when baked.

This is what you do:

Take as many pears as you need and simply cut them into quarters and remove the core. It is not necessary to peel them. Place them on a baking tray lined with baking paper or silicone baking paper with the cut side facing up. Lightly brush the pear with melted butter and then sprinkle dukkah over the flesh. Bake these in a 180 C for 40 – 45 minutes until they are soft and brown.

These baked pears are a perfect addition to a cheese board and lovely with honey drizzled over them.

via: drizzleanddip.com

Kamis, 02 Mei 2013

A Spring Delight!

Nothing smells of Springtime like a garden fresh salad - and here's a wonderful Salad Treat from the Wonderful Roost Blog, Enjoy!

A SPRING SALAD

Spring has indeed sprung and its unsettling clouds of golden pollen have left me a bit under the weather; however, I am relying on the season's newly harvested green vegetables to keep my immune system and energy in check. In the winter season I truly believe my body thrives on warm foods and spices, but come springtime I crave cool salads and fresh raw veggies. It is as if my body's own thermal shift sends a signal to my inner cravings, dictating what my body needs to regulate and be satisfied.

This simple salad is made with Spring's delicately young jewels: asparagus, radish, spring onion, beets and tossed with a light meyer lemon vinaigrette. For an additional crunch I added salty marcona almonds, do not skip this ingredient or you will be sorry!

So for those of you pining for lighter fair I hope this colorful salad satiates your longing, and for those of you striving to eat seasonally this dish is a delicious first step.

Spring Salad (serves 6-8)

8 cups shredded/sliced brussels sprouts or cabbage or you can use salad greens ( I found gorgeous purple brussels sprouts at the store, trimmed the ends and sliced using the slicing attachment on my food processor)

4 radishes, thinly sliced (a mandolin is best for this)

1 bunch of asparagus, ends trimmed, cut in half

4 spring onions, halved and thinly sliced

2 cups chopped, roasted beets

1/2 marcona almonds

Fill a medium sized pot with water and bring to a boil. Add asparagus and blanch for 2 minutes. While they are cooking make a cold water ice bath in a bowl and after the 2 minutes quickly add the asparagus to stop the cooking process. Once cooled lay on a paper towel and pat dry. Set aside.

In a large bowl combine the shredded brussels sprouts, cabbage or greens. Add the sliced radishes, asparagus, sliced onions, beets and almonds.

Add the dressing and toss to coat.

**For a more hearty dish you can top with some parmesan or fresh goat cheese!

Meyer Lemon Vinaigrette

1/2 cup olive oil

2 TBS Dijon mustard

2 TBS honey

zest from 2 meyer lemons

1/2 cup fresh meyer lemon juice

1/2 tsp salt

1/2 tsp pepper

Place all ingredients into a jar and shake vigorously to mix well.

Fabulous! via: RoostBlog

Selasa, 05 Maret 2013

Lemon Delight

Another wonderful recipe from the gorgeous Roost Blog! Enjoy!

LEMON & VANILLA CREAM SANDWICHES

This season's bestowal of the citrus fruit is most thoughtful indeed. The brightly colored exterior and sweet fragrance of lemon, grapefruit and the adorably petite clementine is a much needed diversion from the bitter ire of winter's chill. Additionally, I find the sweet and sour nectar of said fruit to be a delightful reprieve from the heavy, spice laden dishes that have so graciously added comfort to our bellies and meat to our bones. But alas, it is time to cleanse our palates in preparation for lighter fare and warmer winds. Spring is sure to follow, as a wise man once said.

To help you ring in this tart new year I bring you a simple cream sandwich. A pecan speckled cookie holds together a lemon infused center lightly sweetened with honey and peppered with vanilla bean. Although a frozen treat, its flavors are light and calming, sure to comfort you at the end the day.

If you are fortunate enough to lay your mitts on the golden jewel of winter, the meyer lemon, I implore you to use them in this recipe. They are slightly sweeter than the traditional lemon, not to mention their bouquet is beautifully pungent.

Have a most blessed week my friends. To the market you go, posthaste!

Almond Pecan Cookies (makes 12-3inch cookies)

1 3/4 cup almond flour ( I used Honeyville)

1 cup raw pecans

1/4 tsp salt

1/4 tsp baking soda

1/4 cup honey

2 TBS coconut oil at room temperature

Preheat oven to 350F.

Pulse dry ingredients in a food processor. Add honey and oil and process until a crumbly dough forms. Pat into a ball and set aside.

Lay a piece of parchment paper on the counter. Place your dough onto the parchment and lay another piece of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to a 1/4inch thickness and cut dough using a 3inch cookie/biscuit cutter. Repeat until you have cut 12 cookies.

Place cookies onto a parchment lined baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on the baking sheet.

Once cooled, wrap cookies in plastic wrap and place in the freezer.

Lemon-Vanilla Cream Center (makes about 2 cups or 6 rounds)

2 cups raw cashews, soaked (Soaking the cashews helps them blend more smoothly. To soak, simply place cashews in filtered water for an hour or so. If you are pressed for time 10 minutes will suffice as long as you have a powerful blender)

1/3 cup honey

1/3 cup coconut oil

1/3 cup fresh lemon juice

1 TBS water

2 tsp pure vanilla extract

1 vanilla bean, seeds scraped and pod discarded

1/4 tsp salt

**You will need 6 ramekins or some other kind of vessel with a BASE (the top of the ramekin is wider than the base) that is about 3 inches wide. I used the Le Crueset 7oz ramekins. These should work fine! Cut 6 strips of parchment paper 2 inches wide and 8 inches long. (You will use this to pull out the frozen creams, the parchment is so helpful!). Place the parchment into the ramekins, spray inside with non-stick spray and set aside.

Place all ingredients into a high speed blender and blend until very smooth. This may take a few minutes depending on the power of your blender.

Pour 1/3 cup of cream mixture into each ramekin. Place in the freezer for at least 4 hours or overnight.

Assembly

When you are ready to assemble the sandwiches remove the cookies and ramekins from the freezer. Allow the ramekins to sit for a couple of minutes and then pull the parchment to release the cream center. Once removed, sandwich the cream center between two of the frozen cookies. Repeat with remaining ramekins.

You may serve or wrap in plastic and return sandwiches to the freezer. Enjoy!

via:www.roostblog.com