Raspberry Cordial

Nothing says summertime like fresh fruit...like fresh raspberries....like fresh raspberry flavored booze!  Like Whoa! 

 I believe it qualifies as a serving of fruit as well...bonus point, sold!...cha-ching! (And yes, I've been sampling...what kinda cook doesn't taste her own wares?)

This takes about 2 minutes to throw together but needs to sit for about 4 weeks and can go as long as 8 weeks to achieve maximum raspberry booziness!  So if you get going right now, you could be sipping on this cordial by Labor Day...or is it Memorial Day?  Whas the one in Septmbr? Thas the one  I'mmm talkin' bout....

 

pee.eth: Thank you Jamie B. for this recipe...it's wunnerful.  I love you man,,,,
Ingredients - Makes 3 quarts  - I let mine set for 4 weeks and it was yummy!
2 cups sugar
2 pint raspberries
1 quart vodka

Directions

Place sugar in a 3 quart Mason type jar.  Add the Vodka. Stir untik sugar is dissolved. Add Strawberries. Place in a cool dark place.  Once a week, open and stir.  After 4-8 weeks, strain through a fine sieve or cheese cloth.  Chill and serve!

 Beautiful rich color and very tasty!  Worth the wait!!!

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Caprese Pops!

Now how cute are these?  Easy, no cook, impressive little appetizers.

I put them in a pot of plastic grass...I thought it sounded cute...jury is still out on that one.  If you don't have a pot of plastic grass hanging around..you could stick the skewers in just about anything... get me started!

Ingredients and Directions

Cherry tomatoes
Mini Mozzarella (Ciliengine)
Olive oil
Basil or Pesto
Skewers

Slice tomatoes in half.  Remove seeds and pulp.   If you have a handy little tool like this great!  If not, a melon baller will work just fine.

Toss fresh mozzarella balls in olive oil, pesto (or basil), salt and pepper.

Skewer tomato's, add mozza balls...walla!  You got Caprese Pops!

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Crunchy Oven Baked Shrimp with Peachy Dipping Sauce

Crunchy Oven Fried Shrimp with Spicy Peachy sauce!  I can't get enough of them!  I will make the peach sauce over and over again, I can already taste it with salmon and turkey burgers and pork chops and chicken and fish and...well you get the point. It's yummy!

The sauce is so simple, it is made out of peach preserves, ground ginger, honey and hot sauce...nuke it a minute and instant dip!  You can even use sugar free preserves and get amazing results.

I tried the shrimp a couple different ways - soaked in buttermilk, dipped in egg, and just Panko and then dipped in regular bread crumbs and then again with a bread-Panko combo, and that was the best. These little wonder shrimp have been tested and re-tested.  (Thank you Mr. Kirk for your very valuable opinion...he has a very tough job, being my official taste tester.)
The shrimp are also very low in calorie, so make tons and double your batch of the peachy sauce to go with everything you are cooking this week!

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Homemade Focaccia Bread with Fresh Rosemary

I tried quite a few recipes for Focaccia before landing on this one. Some were to thin, too dry, too thick...this one is perfect!  It could be because you cook it in a small pool of olive oil and who wouldn't like that?  The extra oil in the pan makes a crusty bread and the olive oil adds a deep flavor but it does not taste oily at all.    The original recipe is from Ann Burrell, (funky, spikey blonde hair lady on Food TV)  I've been told if I would sprout about 3-4 inches, I would be a an Anne Burrell look alike...I would be okay with that!

 I used a Kitchen Aid and dough hook, but you could certainly just go in with your hands.  Give it a long first knead though,  you want it smooth and silky.

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Homemade Garlic Croutons

For my friend Holly who is always looking for new uses for old bread! 

I used wheat, white and threw in a few stale Sweet, Sexy Dinner Rolls.  Made a nice medley!
This is one of the few recipes I have that is actually better with garlic powder in lieu of fresh garlic. Fresh garlic tends to burn and just lay on the bottom of the pan when cooking at high heat.
You can also add a sprinkle of Parmesan right when you take them out of the oven. 
These make your usual salads really special and they are so easy to make!

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Asparagus and Gruyere Tart

I have a blog fan...I do, I do, I really really do!  His name is Rob and I work with him at the big old coffee shop in Seattle.  He is in close second to my mom in regards to how many recipes he tries of mine....and his partner calls me the "Spatula Lady", which I kinda like :)

He is a terrific cook and I got this recipe from him.  He got it from Martha (as in Stewart) but I'm giving him all the credit.  Martha has already had her moment, it's so Rob's turn.

With only a few ingredients, you can put this together very quickly.  It is so impressive looking.  The Gruyere really adds a snap. You could probably try some other cheese like Swiss, or Gouda,   but I would really recommend that you pony up and spend the few extra dollars for the Gruyere, it really make the flavor.

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Jalapeno Popper Chicken

Oooey gooey, spicy, creamy, tasty yumminess!    This is one tasty chicken recipe.  You can adjust the heat by adjusting the amount of jalapeno.  I used two large ones but I'm a hottie, what can I say?

Most of the heat of a pepper is in the seeds and veins,  once removed you get a nice mellow heat, coupled with the creamy cheese it's a winner, winner, chicken dinner!

I use low fat cream cheese, only because I prefer the texture.  If I liked full fat, I'd use it, it just seems a little thick to me but you can do either.

The recipes that I have seen for this say to ' make a pocket' in the thickest part of the breast...but I didn't think it held enough goo, so I sliced it open all the way down and about 2/3 through the breast....much better! I crammed in as much cheese mixture as I could and pressed down to form a seal.  The egg and bread crumbs formed a nice crust, and I didn't have to use toothpicks to hold it all together.

NOTE: Bake and chill over night, slice and serve cold...makes a great appetizer!!

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Artichoke, Gorgonzola and Chive Tarts

  My mom is an amazing cook...I know, everyone says that about their mom, but my mom can beat up your mom!  She has a remarkable ability to pick out recipes that might go unnoticed by others.  She throws lavish parties with tables full of Paella or some other exotic dish.  She spends hours in the kitchen perfecting a recipe until it is flawless.  Her house is a safe place to land for everyone, she always has something on the stove and plates full of love spread out upon your arrival. 

  My mom has made her living in the theatre for the last 25 years...she is an acclaimed actress and recently added set design to her resume.  Needless to say, this is a woman who is pretty savoy when it comes to trends. She seems to have the edge on what's new in the culinary world and nothing is too much work, me?... I usually take a short cut, but then again, I have to clean the kitchen afterwards. My Mom doesn't even know how to turn on the dishwasher. Her husband happily cleans up after her saying "If this is all I have to do to get that (pointing to her latest culinary perfection), then I'm happy to do it!"  I have to agree..

This is one of many recipes I have posted that starts with my Mom.  You can use the same recipe and add crab, different cheeses, or just about anything you got hanging in your cupboard.  This particular recipe calls for egg  substitute...not sure why, but it works!  You could easily use regular eggs.  As a bonus, these are only about 35 calories a piece.
p.s.  I have two sisters...after our mom reads this, I get to be favorite again...neener, neener, neener!

Ingredients

2 teaspoons all purpose flour
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/4 teaspoon salt
6 oz of egg substitute
1/2 cup canned artichoke hearts, drained and chopped
1/3 cup crumbled Gorgonzola cheese
12 wonton wrappers
2 tablespoons chopped chives with some left for garnish
1 tablespoon melted butter


Directions

Preheat oven to 325 degrees.
Combine flour, thyme, pepper, salt and egg substitute.  
Coat 12 miniature muffin cups with non stick spray.  Gently press 1 wonton wrapper into each muffin cup.  Brush edges of each wrapper with melted butter.

 
Add 1 tablespoon chopped artichoke, and 1 heaping teaspoon Gorgonzola cheese.
Pour egg mixture on top.

Bake for about 20 minutes or until edges are brown and filling is set.

Serve warm or chilled.

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Roasted Carrot 'Fries'

These are so simple, I debated whether I should post them or not...but when I shared this recipe with my fellow Weight Watcher buddies they thought it was a great snack.  Dip in Dijon and you still have zero points.
Zero points my friends....zero points.  Ahhhhh!

Preheat oven to 400 degrees

Peel carrots.  Slice into julienne strips.  (you can also use the little baby carrots that are already peeled). I just like them to look as much like a french fry as possible :)

Line baking tray with foil for easy clean up and spray well with nonstick spray.
Spread carrots out on baking sheet so they lay flat and spray with more non stick spray.  Roast for about 15 minutes then give them a turn and bake another 10 minutes or so.
 If you have a convection oven, this works well to brown them up quickly before they get soft.

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Chicken Lettuce Wraps

These taste almost identical to PF Changs but are half the work and very low calorie.
I use Yoshida's sauce for a lot of the flavor and the water chestnuts are essential to this recipe or you won't have that wonderful crunch!
 I know there are some who would turn their little foodie noses up at the use of the Yoshida sauce, but I'm telling you...you can mix your soy, ginger, sesame oil, cook, then thicken with cornstarch...or you can crack open a bottle of Yoshidas!  It has a deep rich flavor and on a busy weeknight it is a quick trip to flavor town!
 Keep some leftovers to pack for lunch the next day...with some lettuce leaves on the side this dish travels very well!

Servings: 6-8

Serving size: heaping 1/3 cup 

Calories: 62

Fat: 2

Carbs: 4

Fiber: 1

Protein: 8

WW Points+: 2

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Tortellini and Fresh Mozzerella Kabobs

I am a huge fan of fresh mozzarella and pasta...this is a great way to get my fix on a stick!
Wonderful and impressive to bring to a party and they travel well. Bring a side of pesto to drizzle over skewers before serving. Can also be made several days in advance.
Ingredients

• cherry tomatoes (figure 2 per skewer)
• fresh mozzarella cut into 1 inch cubes (careful not to cut to small or they will not thread easily)
• fresh tortellini cooked to al dente
• bamboo skewers

Thread order: tomato, mozzarella cube, 3 tortellini's, mozzarella and tomato. I have found that having the tomato at the base and the end of the skewar helps hold the pasta and cheese together.

Drizzled with Pesto

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