tag:blogger.com,1999:blog-79252933787737966292024-03-14T03:08:09.591-05:00Ana's ChroniclesAna Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7925293378773796629.post-66352188771860023872010-04-23T11:00:00.017-05:002010-04-23T11:00:00.480-05:00Prosciutto & Mozzarella BitesThere is a lot to love about Friday. After a busy week, Friday evenings bring the feeling of anticipation of what a great weekend may reserve. Fridays are perfect for unwinding and sharing good moments with friends. Naturally, every celebration is better when complemented with good food. <br />
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Several finger foods are quick to prepare and they are full of flavor too. The “<em>Prosciutto and Mozzarella Bites</em>” recipe is one of them. It combines some of my favorite ingredients: <em>prosciutto</em>, herbs, cheese and olive oil.<br />
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<em>Prosciutto</em> means “ham” in Italian and here it is commonly associated with a type of dry-cured ham from central and northern Italy. It seems that the Italians have been making this fantastic ham since 100 B.C. and it is traditionally paired with melon or figs. In my opinion <em>prosciutto</em> is a great on appetizers and pasta. <br />
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Here is an easy and fast recipe that you may enjoy:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_do1Y-uhL_hw/S9EiS3OFSCI/AAAAAAAAALA/HsY_VtB5Mtc/s1600/prosciutto+appetizer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_do1Y-uhL_hw/S9EiS3OFSCI/AAAAAAAAALA/HsY_VtB5Mtc/s320/prosciutto+appetizer.jpg" tt="true" /></a></div><br />
<br />
<strong>Prosciutto and Mozzarella Bites</strong><br />
<br />
<em>Ingredients:</em><br />
<br />
4oz of sliced prosciutto<br />
<br />
6oz of mozzarella cheese<br />
<br />
½ tablespoon of olive oil<br />
<br />
1 tablespoon of fresh oregano, chopped<br />
<br />
½ tablespoon of fresh marjoram, chopped (optional)<br />
<br />
<br />
Cut the prosciutto in half lengthwise. Cut each half into 3 equal pieces. Reserve.<br />
<br />
Cut mozzarella cheese into 1 inch cubes. Wrap each mozzarella cube with a strip of prosciuto and secure with a toothpick. <br />
<br />
Transfer prepared mozzarella cubes to a serving dish. Drizzle olive oil over them. Top with fresh herbs and serve immediately.<br />
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<strong>Note:</strong> You may use fresh mozzarella, if you like.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com9tag:blogger.com,1999:blog-7925293378773796629.post-51441278349385793522010-04-22T22:10:00.005-05:002010-04-22T22:14:20.107-05:00Caribbean Mini SausageI use my grill as often as I can and when I need to cook delicate foods, I use a grill basket. It’s a great outdoor cooking tool that keeps your food from getting dry or overcooked quickly. I use grilling baskets to prepare delicious fish, chicken, seafood and vegetables with very little effort. <br />
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A non-stick grilling basket can be very useful also when preparing flavorsome homemade sausages – free of preservatives, colorants, artificial flavors, etc. These little “<em>guys</em>” are perfect on hot summer nights, picnics or barbeque parties. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_do1Y-uhL_hw/S9EPTF_jcGI/AAAAAAAAAK4/1oci08xTL94/s1600/mini+sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_do1Y-uhL_hw/S9EPTF_jcGI/AAAAAAAAAK4/1oci08xTL94/s320/mini+sausage.jpg" tt="true" /></a></div><br />
<br />
<br />
<strong>Caribbean Mini Sausage</strong><br />
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<br />
<em>Ingredients:</em><br />
<br />
1 lb of ground beef<br />
<br />
6oz of ground pork<br />
<br />
1 teaspoon of Caribbean seasoning<br />
<br />
½ teaspoon of cumin<br />
<br />
½ cup of fresh parsley, coarsely chopped<br />
<br />
½ cup of red onion, coarsely chopped<br />
<br />
3 to 4 cloves of garlic, crushed<br />
<br />
½ tablespoon of olive oil<br />
<br />
1/8 cup of fresh lemon juice<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
Place all the ingredients in a food processor bowl. Pulse for 20 seconds and scrape the sides of the bowl with a rubber spatula. Pulse for 30 seconds or until fully mixed. Refrigerate for 4 hours or overnight.<br />
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Roll the meat mixture into 2 inches long sausages. Set aside.<br />
<br />
Grease a grill basket with vegetable oil. Transfer sausages into the basket and grill over low heat for about 3 to 4 minutes on each side. Turn sausages only once during cooking. Work in batches, if necessary.<br />
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Serve immediately with lemon or lime wedges. It pairs very well with summer salads!Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com2tag:blogger.com,1999:blog-7925293378773796629.post-55297077833792316912010-04-17T22:13:00.003-05:002010-04-17T22:17:23.020-05:00A Great Hearts of Palm & Artichoke SaladSpring is here and it calls for fresh flavors! I have a salad recipe that is easy to prepare and it is flavorsome. It pairs well with grilled and roasted meats.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_do1Y-uhL_hw/S8p4nE0YmVI/AAAAAAAAAKw/In4fWgkmvs0/s1600/artichoke+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_do1Y-uhL_hw/S8p4nE0YmVI/AAAAAAAAAKw/In4fWgkmvs0/s320/artichoke+salad.jpg" wt="true" /></a></div><br />
<br />
<strong>Hearts of Palm & Artichoke Salad:</strong><br />
<br />
<em>Ingredients:</em><br />
<br />
1 can (14oz) of artichoke hearts, quartered<br />
<br />
1 can (14oz) of hearts of palm<br />
<br />
½ cup of fresh parsley, finely chopped<br />
<br />
½ teaspoon of paprika<br />
<br />
½ tablespoon of balsamic vinegar<br />
<br />
1 ¼ tablespoons of olive oil<br />
<br />
½ tablespoon of lemon juice<br />
<br />
1 dried bay leave<br />
<br />
2 stalks of fresh marjoram, finely chopped (optional)<br />
<br />
½ cup of mixed olives, chopped or sliced<br />
<br />
3 peperoncini peppers, thin sliced<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
Drain all the water from the artichoke and the hearts of palm. Slice the hearts of palm into ½ inch slices. <br />
<br />
In a bowl, mix all the ingredients, with the exception of the bay leave. Toss carefully. Add bay leave and refrigerate for 4 hours or overnight. Remove and discard bay leave before serving.<br />
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<strong>Note:</strong> You can substitute the fresh marjoram for 1/8 teaspoon of ground marjoram.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com7tag:blogger.com,1999:blog-7925293378773796629.post-81971642933306980362010-04-16T22:13:00.003-05:002010-04-16T22:16:01.735-05:00Restaurant Quality Macaroni & CheeseMany countries have their own version of this popular dish because it is delicious! Thus it is convenient use a store-bought package of Macaroni & Cheese when you are in a hurry, to prepare your own grown-up version of this classic pasta is simple and quick too. <br />
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You can use whole wheat pasta to make this dish healthier and richer in fiber. Plus, you will be able to control the amount of sodium added and there will be no artificial flavors or artificial colors. <br />
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This flavorsome dish is a great choice for family dinners or dinner parties. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_do1Y-uhL_hw/S8kmw3DZthI/AAAAAAAAAKo/pBazL0gfec0/s1600/baked+penne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_do1Y-uhL_hw/S8kmw3DZthI/AAAAAAAAAKo/pBazL0gfec0/s320/baked+penne.jpg" wt="true" /></a></div><br />
<br />
<strong>Whole Wheat & Cheese Pasta</strong><br />
<br />
<em>Ingredients:</em><br />
<br />
14oz of whole wheat penne, uncooked<br />
<br />
4 cups of warm milk<br />
<br />
½ cup of whole wheat flour <br />
<br />
1 stick of butter<br />
<br />
1 cup of <em>Fontina</em> cheese, diced or grated<br />
<br />
½ cup of mozzarella cheese, shredded <br />
<br />
½ cup of Parmesan cheese, shredded<br />
<br />
¼ teaspoon of garlic powder<br />
<br />
½ cup of bread crumbs<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
Preheat the oven to 400F. <br />
<br />
Lightly grease a casserole dish with cooking oil. Set aside. <br />
<br />
In a large pot, bring to a boil enough water to cook the pasta. Add the pasta and add salt. Drain the penne when is partially cooked and the inside is still hard. You will finish cooking the pasta in the oven. <br />
<br />
Meanwhile, melt the butter over medium-low heat. Add the flour and stir constantly until smooth and the color turns light brown (about 2 to 4 minutes). Slowly add the milk, stirring constantly. It is better to add ½ cup at the time to avoid lumps. <br />
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Whisk constantly until the sauce is smooth and creamy. Season it with garlic powder, salt and pepper. Add the Fontina and the mozzarella. Stir until cheese is fully melted. Stir in 1 tablespoon of Parmesan cheese. Check the seasoning and add more salt and pepper, if necessary. <br />
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Transfer penne to prepared casserole dish. Pour in sauce and gently toss to combine.<br />
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In a small bowl, mix remaining Parmesan cheese and bread crumbs. Toss to combine. Pour over pasta with cheese sauce. Bake until bubbly and the top is golden brown – about 20 to 25 minutes.<br />
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<strong>Note:</strong> You can add chicken (grilled or roasted) or shrimp (steamed, broiled or grilled) to the pasta before baking it.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com2tag:blogger.com,1999:blog-7925293378773796629.post-85450019383523498622010-04-14T00:44:00.000-05:002010-04-14T00:44:52.746-05:00Comforting Tropical BananasToday I have another dessert recipe inspired by the traditional flambé bananas. It’s a comforting dessert that takes me back to the tropics and memorable meals with old friends. I am not confident I can put food on fire without burning down the kitchen, so I created an easy recipe that is not flambéed. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_do1Y-uhL_hw/S8VV6zmGRnI/AAAAAAAAAKg/FPjckoZq8Ww/s1600/tropical+bananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_do1Y-uhL_hw/S8VV6zmGRnI/AAAAAAAAAKg/FPjckoZq8Ww/s320/tropical+bananas.jpg" wt="true" /></a></div><br />
<br />
<strong>Tropical Bananas:</strong><br />
<br />
<em>Ingredients:</em><br />
<br />
4 tablespoons of sugar<br />
<br />
6 ripe bananas, peeled <br />
<br />
2/3 cup of fresh orange juice<br />
<br />
¼ cup of Alize liqueur (passion fruit w/ cognac blend)<br />
<br />
1 tablespoon of orange liqueur<br />
<br />
2 tablespoons of freshly squeezed lime juice<br />
<br />
¼ cup of tropical blend juice, no sugar added <br />
<br />
Vanilla ice-cream, for serving<br />
<br />
<br />
Melt sugar in a large skillet until it’s completely liquid. Add orange juice, lime juice and the liqueur. Simmer the mixture for 5 to 7 minutes. <br />
<br />
Add the bananas without cutting them. Work in batches if necessary. Cook the bananas for 3 to 5 minutes on each side. <br />
<br />
Transfer each banana to individual serving plates. Top bananas with fruit syrup and serve it with ice cream.<br />
Enjoy it!Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com3tag:blogger.com,1999:blog-7925293378773796629.post-63669467751014061272010-04-13T01:16:00.004-05:002010-04-13T01:34:04.751-05:00Salt at its Essence!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_do1Y-uhL_hw/S8QLYHMtK3I/AAAAAAAAAKQ/npLnrGJmN3E/s1600/salt.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/_do1Y-uhL_hw/S8QLYHMtK3I/AAAAAAAAAKQ/npLnrGJmN3E/s200/salt.jpg" width="200" wt="true" /></a></div>Today salt is widely available and generally cheap. But salt is much more than a seasoning. Its ability to preserve food has a profound impact on human civilization. It allowed people to preserve and season food for long period of times. Therefore, it became a highly valued trade item. The earliest evidence we have for people producing salt comes from China, where people seem to have been harvesting salt from a salt lake, probably around 6000 BC. <br />
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Salt’s economic and military value had resulted in trading partnerships and even wars. Today’s high supply of salt eliminates the risk of generating armed combats but it will always be extremely valuable. Salt is essential to any animal life. It regulates the water content of the body and avoids dehydration. <br />
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The proper consumption of salt is beneficial to our immune and digestive systems. It can also prevent muscle cramps and increases resistance against infections and bacterial diseases. Plus, it helps maintain the electrolytes in the body which are essential for certain brain cell functions.<br />
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On the other hand, the excessive consumption of salt can lead to heart problems and high blood pressure. Several studies show that most Americans consume more salt than it is needed. If you are interested in diet moderate in salt, increase your intake of fruits and vegetables that are low in sodium. Try to reduce the amount of salt used to season food and increase the use of herbs and spices to add flavor to your meals. Read food labels to identify foods lower in sodium or salt and make informed decisions. Several processed foods, like frozen dinners, are high in sodium or salt. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_do1Y-uhL_hw/S8QMHdrjc4I/AAAAAAAAAKY/h75x0fXdJjM/s1600/food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_do1Y-uhL_hw/S8QMHdrjc4I/AAAAAAAAAKY/h75x0fXdJjM/s320/food.jpg" wt="true" /></a></div>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com3tag:blogger.com,1999:blog-7925293378773796629.post-88905454004016839032010-04-11T23:09:00.005-05:002010-04-13T01:35:23.319-05:00Superb Mixed Berries Bar</meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CUsers%5CAna%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><smarttagtype name="metricconverter" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></smarttagtype><style>
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<div class="MsoNormal">Today I wanted to prepare something sweet for my family that I wouldn’t make me feel guilty about it. I didn’t want to spend too much time in the kitchen either. I came up with a recipe turned out really great. It’s perfect with vanilla ice cream! On top of that, it is healthier than a traditional pie crust. I used whole wheat and all purpose flour for this recipe but I am confident it will be delicious with only whole wheat flour, if you prefer.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_do1Y-uhL_hw/S8KcsxukfQI/AAAAAAAAAKI/05eLWJbxxmo/s1600/berry+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://4.bp.blogspot.com/_do1Y-uhL_hw/S8KcsxukfQI/AAAAAAAAAKI/05eLWJbxxmo/s320/berry+bar.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Berries Oats Bar</b></div><br />
<i>Ingredients:</i><br />
<div class="MsoNormal">1 cup of flour, plus 2 tablespoons</div><div class="MsoNormal">1 ½ cups of brown sugar</div><div class="MsoNormal">2 ½ cups of quick oats</div><div class="MsoNormal">1 teaspoon of canola oil</div><div class="MsoNormal">½ cup of butter at room temperature</div><div class="MsoNormal">½ teaspoon of vanilla extract</div><div class="MsoNormal">2 cups of orange juice</div><div class="MsoNormal">1 teaspoon of orange zest</div><div class="MsoNormal">1 tablespoon of lemon juice</div><div class="MsoNormal">22oz of fresh berries (black berries, raspberries, blue berries)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to <metricconverter productid="375F">375F</metricconverter>. Grease a <metricconverter productid="8 inch">8 inch</metricconverter> square baking pan with cooking oil. Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place 1 cup of flour, 1 cup of brown sugar, quick oats, orange zest, oil and vanilla extract in a food processor bowl. Pulse for about 20 seconds or until combined. Add butter and orange juice. Pulse for another 20 to 30 seconds or until fully combined. Remove and reserve 1 ½ cup of the crumb mixture.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a clean bowl, combine the berries, lemon juice, 2 tablespoons of flour and ½ cup of brown sugar. Toss gently with a spatula just until combined.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Spread the crumb mixture evenly on the bottom of prepared baking pan then add berries mixture. Top it with reserved crumb mixture. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake for 40 to 45 minutes. Cool for about hours. Storage in the fridge in an air tight container.</div>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com3tag:blogger.com,1999:blog-7925293378773796629.post-579720693952184482010-04-07T22:58:00.005-05:002010-04-13T01:36:21.211-05:00Tasty Fettuccini with Anchovy, Olives & CapersThere is a great deal of debate about who invented pasta. Many cultures have at a certain point created some sort of noodle-like food. Some historians believe that the pasta, in the form of rice noodles, was originated in ancient China as early as 1700 B.C. However, many Italians believe this delicious food was invented in ancient Rome around 400 B.C. when they began to make a lasagna-type noodle called “lagane” (a type of lasagna). However, the Romans baked their noodles in an oven, so boiled pasta had yet to be born in Italy. There are experts who believe that the first boiled noodles were prepared in Jerusalem during the 5th century A.C. <br />
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Obliviously, there is a lot of polemic regarding the origin of pasta and even its history. Although we don’t know who should be credited for this incredible culinary invention, I know that pasta is mouth-watering, versatile and easy to make. I grew up in São Paulo, Brazil, a city with very strong Italian roots, where exquisite pasta can be found anywhere. I have learned to appreciate pasta from a very early age and I am always excited to try a new pasta dish. Recently, I made a fettucine with anchovy that became one of my new favorite dishes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_do1Y-uhL_hw/S71ULi1jvVI/AAAAAAAAAKA/Nt-CwlF_UcI/s1600/anchovy+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nt="true" src="http://1.bp.blogspot.com/_do1Y-uhL_hw/S71ULi1jvVI/AAAAAAAAAKA/Nt-CwlF_UcI/s400/anchovy+pasta.jpg" width="400" /></a></div><br />
<strong>Fettucini with Anchovy, Olives & Capers</strong><br />
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<br />
<em>Ingredients:</em><br />
<br />
4 tablespoons of olive oil<br />
<br />
3 garlic cloves, minced<br />
<br />
3oz of canned anchovy filets<br />
<br />
1 cup of olives, pitted and sliced or halved<br />
<br />
1 tablespoon of capers, rinsed<br />
<br />
10oz of cherry tomatoes, halved<br />
<br />
1 tablespoon of fresh oregano, chopped<br />
<br />
1 tablespoon of fresh basil, chopped (optional)<br />
<br />
10oz of dried fettuccini<br />
<br />
2/3 cup of parmesan cheese, grated<br />
<br />
<br />
Cook pasta according to packaging directions. Drain it and reserve 1 ½ cups of pasta water. Drizzle 1 ½ tablespoon of the olive oil over fettuccini.<br />
<br />
Heat remaining olive oil in a large sauce pan. Add garlic and sauté over low heat for about 2 minutes. Add the anchovy and mash them to a pulp with a fork. Stir in olives, tomatoes and capers. Add 1 cup pf pasta water and simmer for 7 to 10 minutes. <br />
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Stir in basil and oregano. Add pasta and toss gently. Add remaining pasta water, if desired. Transfer to serving dish and sprinkle with parmesan cheese. Serve immediately.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com4tag:blogger.com,1999:blog-7925293378773796629.post-87770475571105679382010-04-02T11:55:00.003-05:002010-04-13T01:38:09.155-05:00Traditional Easter MealIf you are planning a traditional Easter party, I have a menu suggestion for you. You can start with <a href="http://anaschronicles.blogspot.com/2010/04/shrimp-deviled-eggs.html">Shrimp Deviled Eggs</a> and <a href="http://anaschronicles.blogspot.com/2010/04/delicious-sausage-rolls.html">Sausage Rolls</a>, followed by <a href="http://anaschronicles.blogspot.com/2010/04/effortless-slow-cooker-glazed-easter.html">Mango Chutney Glazed Ham</a> with <a href="http://anaschronicles.blogspot.com/2010/04/slow-cooker-glazed-carrots.html">Glazed Carrots</a> and <a href="http://anaschronicles.blogspot.com/2010/04/roasted-asparagus.html">Roasted Asparagus. </a>To finish this great meal, you can serve easy and tasty individual <a href="http://anaschronicles.blogspot.com/2010/04/easy-and-elegant-fruit-tarts.html">Fruit Tarts</a>.<br />
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I wish you a Happy Easter!Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com5tag:blogger.com,1999:blog-7925293378773796629.post-70901263334147107072010-04-02T11:44:00.001-05:002010-04-02T15:09:21.724-05:00Shrimp Deviled EggsThis classic Easter appetizer seems to have originated in Ancient Rome and they are still widely popular across Europe and the United States. In Germany they are usually filled with caviar. There are many different recipes for deviled eggs and I would like to share mine with you today.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_do1Y-uhL_hw/S7Ye5zZxP7I/AAAAAAAAAJ4/wXbMs3743oc/s1600/deviled+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_do1Y-uhL_hw/S7Ye5zZxP7I/AAAAAAAAAJ4/wXbMs3743oc/s320/deviled+eggs.jpg" /></a></div><br />
<i>Ingredients:</i><br />
12 eggs<br />
1/8 cup of roasted bell pepper, drained and finely chopped (optional)<br />
5 tablespoons of mayonnaise<br />
2oz of tiny shrimp, drained<br />
1 teaspoon of paprika<br />
1 teaspoon of onion powder<br />
1 ¼ teaspoon of Dijon mustard<br />
Salt and pepper, to taste<br />
<br />
In a sauce pan, boil eggs until fully cooked. You may place them pointed end down, to ensure yolks will be centered.<br />
<br />
Drain eggs, rinse under cold water and peel them. Cut each in half, lengthwise. Transfer yolks to a medium bowl and add mustard, onion powder, mayonnaise, paprika and bell pepper. Mash ingredients together and then mix until fully combined. Try seasoning and add salt and pepper, if necessary. You may not need to add salt to the mixture, since the Dijon mustard is already salted.<br />
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Spoon mixture into a pastry bag with a fluted tip. Pipe yolk mixture into cavity of each egg white. Garnish with tiny shrimp.<br />
<br />
Makes 24.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com3tag:blogger.com,1999:blog-7925293378773796629.post-58104774799617438012010-04-02T11:11:00.001-05:002010-04-02T11:11:11.076-05:00Easy and elegant Fruit Tarts<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CUsers%5CAna%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C03%5Cclip_filelist.xml" rel="File-List"></link><style>
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<div class="MsoNormal"><span style="color: black;">To make your life easier, use frozen tart shells and a vanilla pudding mix. I have a recipe for a tasty homemade vanilla pudding, in case you have the extra time to make your own. This summery dessert is always a big hit among kids and adults. It can be served on garden parties, cookouts, brunches and dinner parties. <o:p></o:p></span></div><div class="MsoNormal"><span style="color: black;"><o:p> </o:p></span></div><div class="MsoNormal"><span style="color: black;"><i>Ingredients:</i><o:p></o:p></span></div><div class="MsoNormal"><span style="color: black;">16 frozen tart shells, thawed and baked<br />
3 cups vanilla pudding <br />
3 cups assorted seasonal fruit<br />
1 ½ cups strawberry or raspberry gelatin, cooled and slightly thickened but not set<br />
Whipped cream (optional)<o:p></o:p></span></div><div class="MsoNormal"><span style="color: black;">Mint leaves for decoration (optional)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black;">Slice or halve large strawberries, if you are using any. If you are going to add fruits like peach or plums, cut them into thin wedges after they are pitted. You can use thin and small slices of avocado as well.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black;">If you are using a mix to make your vanilla pudding, prepare it according to packaging instructions. Please click here to see my vanilla pudding homemade recipe.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black;">Fill ½ of pastry shells with vanilla pudding. Gently arrange fruit on top. Pour a thin layer of gelatin over the fruit. Chill 6 hours or overnight. Top with whipped cream, if desired, before serving. <o:p></o:p></span></div>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com1tag:blogger.com,1999:blog-7925293378773796629.post-88811538390222877282010-04-02T11:09:00.000-05:002010-04-02T11:09:28.383-05:00Homemade Vanilla PuddingThis easy recipe can be used on many different desserts like fruit tarts and various pies. If you have the time, it is healthier to make your own vanilla pudding than using a mix.<br />
<br />
<i>Ingredients:</i><br />
2 cups milk<br />
1 cup heavy cream<br />
3/4 cup sugar<br />
3 tablespoons cornstarch<br />
1/8 teaspoon salt<br />
3 large egg yolks<br />
1 tablespoon unsalted butter, cut into pieces<br />
2 teaspoons pure vanilla extract<br />
<br />
In a small saucepan, combine the milk, cream, sugar, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the sugar is dissolved and the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.<br />
<br />
In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 minutes. Remove from the heat and stir in the butter and vanilla.<br />
<br />
Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or overnight, before serving.<br />
<br />
Makes 4 cups.<br />
<br />
<br />
<i>Recipe of Emeril Lagasse</i>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-30420910181006835332010-04-02T10:28:00.000-05:002010-04-02T10:28:36.359-05:00Delicious Sausage RollsIngredients:<br />
1 tablespoon of olive oil<br />
½ cup of red onion, chopped<br />
1 large garlic clove, minced<br />
1 tablespoon of lemon juice<br />
¼ cup of fresh parsley, chopped<br />
1 teaspoon of paprika<br />
3 large eggs<br />
Ground cayenne pepper, to taste (optional)<br />
1 lb of breakfast sausage, thawed<br />
2 sheets of puff pastry, thawed<br />
<br />
<br />
Preheat oven to 400F. If necessary, remove sausage meat from case.<br />
<br />
In a sauté pan, heat oil over medium heat. Cook onion and garlic for about 2 to 3 minutes. Remove from heat. Set aside.<br />
<br />
In a large bowl, mix thoroughly sausage, lemon juice, onion mixture, parsley, paprika, cayenne pepper and 2 eggs. Set aside.<br />
<br />
Unfold pastry sheet on a lightly floured surface and gently roll out dough to make a 22” x 10” rectangle. Cut each rectangle in half. Cut again each strip in half (lengthwise) to make four 5 ½” x 10” strips. Beat remaining egg and set aside.<br />
<br />
Place ¼ of sausage mixture on the center of each pastry strip. Brush the edges with beaten egg. Fold pastry over filling and press down to seal. Repeat the same steps with remaining pastry strips. <br />
<br />
Place filled pastry strips on a baking sheet and bake for 18 to 20 minutes – or until golden. Cool slightly and cut into 1 ½ inches slices.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-88758408072654721262010-04-01T23:46:00.004-05:002010-04-02T15:10:06.914-05:00Roasted AsparagusAnother tasty and traditional Easter side dish is Roasted Asparagus. It is quick and easy to prepare and even easier to enjoy!<br />
<br />
Ingredients:<br />
• 1 pound of asparagus, trimmed<br />
• 1 ½ tablespoon olive oil<br />
• Salt and pepper, to taste<br />
<br />
Preheat the oven to 400 degrees F.<br />
<br />
Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper. Toss gently. Roast until the asparagus is tender, about 15 minutes. <br />
<br />
<b>Note:</b> You can turn this side dish into an appetizer by wrapping each asparagus with ½ slice of <i>prosciutto</i> ham (cut lengthwise). Make sure the asparagus is completely cooled before you wrap them with <i>prosciutto</i>. Serve at room temperature.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com3tag:blogger.com,1999:blog-7925293378773796629.post-46813156607877761672010-04-01T23:29:00.001-05:002010-04-02T15:10:37.948-05:00Slow Cooker Glazed CarrotsGlazed carrots are easy to make and they pair very well with different types of pork roast, glazed ham and roast beef. This simple and elegant side dish can be great addition to your dinner party.<br />
<br />
Ingredients:<br />
• 2 pounds of carrots, peeled <br />
• 1 ½ tablespoon of unsalted butter, melted<br />
• 2 ½ tablespoons of brown sugar <br />
• Dash of nutmeg <br />
• ¼ teaspoon of paprika <br />
• 1/8 teaspoon of ground cayenne pepper<br />
• Salt, to taste<br />
• 1 tablespoon of cornstarch <br />
• 4 ½ tablespoon of water or chicken stock<br />
• 2 tablespoon of parsley, chopped<br />
<br />
Combine carrots, 2 ½ tablespoons of chicken stock, butter, brown sugar, nutmeg, salt and cayenne pepper in a slow cooker. Cover and cook for 4 to 6 hours on low –or until carrots are almost done. <br />
<br />
Meanwhile, combine cornstarch and remaining chicken stock in a small bowl. Whisk vigorously until smooth. Pour cornstarch mixture over carrots. Set slow cooker to high and cook for another 30 minutes – or until carrots are glazed. Transfer to serving dish, sprinkle with parsley and serve immediately.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-29281736972306148612010-04-01T23:04:00.002-05:002010-04-01T23:04:59.952-05:00Effortless Slow Cooker Glazed Easter Ham<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CUsers%5CAna%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><o:smarttagtype name="metricconverter" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><style>
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<div class="MsoNormal"> You can prepare a delicious and juicy Glazed Ham with very little effort when you let a slow cooker do all the work for you.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><ul type="disc"><li class="MsoNormal">1 (<st1:metricconverter productid="8 pound">8 pound</st1:metricconverter>) smoked ham, bone-in, skin on</li>
<li class="MsoNormal">1 cup of light brown sugar, packed</li>
<li class="MsoNormal">1 cup apple juice<o:p></o:p></li>
<li class="MsoNormal">1 teaspoon honey<o:p></o:p></li>
<li class="MsoNormal">½ cup hot mango chutney</li>
<li class="MsoNormal">Dash of ground hot chili pepper</li>
<li class="MsoNormal">Salt and freshly ground black pepper, to taste</li>
</ul><div class="MsoNormal" style="margin-left: 0.25in;"><br />
</div><div class="MsoNormal">Place the ham in the crock pot, and pour the apple juice over it. In a medium bowl, mix honey, chutney, chili pepper, salt and pepper until combined. Spread prepared mixture over ham.</div><div class="MsoNormal">Cover and cook the ham over low for 6 to 8 hours. Serve it hot or at room temperature.</div>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-83441418122241551062010-03-29T20:49:00.000-05:002010-03-29T20:49:04.291-05:00We have a winner!Rachel McGuire is the lucky winner of the "Super Sized Giveaway"! Congratulations Rachel! I hope you will enjoy your honey jar, vegetable slicer and cake mix cookbook.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com2tag:blogger.com,1999:blog-7925293378773796629.post-60721863175655839522010-03-29T00:09:00.001-05:002010-03-29T00:10:40.798-05:00The Perfect Easter Dinner for twoIf you are planning a small Easter dinner and you are wondering what to prepare, I have an amazing and easy menu suggestion for you. You can start with mouth-watering <a href="http://anaschronicles.blogspot.com/2010/01/delectable-mushrooms.html">Baked Mushrooms</a>, followed by <a href="http://anaschronicles.blogspot.com/2010/03/beer-roasted-chicken-this-dish-has.html">Beer Roasted Chicken</a>, <a href="http://anaschronicles.blogspot.com/2010/03/heavenly-tasty-au-gratin-potatoes.html">Au Gratin Potatoes</a> and <a href="http://anaschronicles.blogspot.com/2010/03/delicious-dijon-mustard-salad-dressing.html">Spring Mix Salad with Dijon Mustard dressing</a>. To end this dinner in great style, you can enjoy luscious <a href="http://anaschronicles.blogspot.com/2010/03/delicious-dijon-mustard-salad-dressing.html">Lemon Bars</a>.<br />
<br />
Enjoy it!Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com2tag:blogger.com,1999:blog-7925293378773796629.post-8958484748998208022010-03-29T00:02:00.001-05:002010-03-29T20:16:21.632-05:00Heavenly Tasty Au Gratin PotatoesA flavorful and creamy side dish filled with flavor that was originally created to please the French royal family. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_do1Y-uhL_hw/S7A0GBpJAZI/AAAAAAAAAJs/ApZkCHVyIz0/s1600/au+gratin+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_do1Y-uhL_hw/S7A0GBpJAZI/AAAAAAAAAJs/ApZkCHVyIz0/s320/au+gratin+potatoes.jpg" /></a></div><br />
<br />
<i>Ingredients:</i><br />
<br />
2 lb of gold potatoes<br />
<br />
1 cup of heavy cream<br />
<br />
1 cup of milk<br />
<br />
1 garlic clove, minced<br />
<br />
4 tablespoons of butter<br />
<br />
1/3 cup of Parmesan cheese, grated<br />
<br />
1 pinch of nutmeg (optional)<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
<br />
Heat the oven to 350F. <br />
<br />
<br />
Peel and slice potatoes using a food processor. Set aside.<br />
<br />
Meanwhile, place butter, milk and cream in a large sauce pan and bring to a boil. Add garlic, salt, pepper and nutmeg. Carefully add sliced potatoes and let simmer for 5 to 7 minutes.<br />
<br />
Grease a large casserole dish with cooking oil spray. Transfer potatoes with the sauce to prepared dish. Top it with Parmesan cheese.<br />
<br />
Bake it uncovered for 45 to 50 minutes and a golden crust has formed. Serve it hot.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-15985788855175477532010-03-28T23:55:00.003-05:002010-03-29T00:22:38.839-05:00French Sytle Beer Roasted ChickenThis dish has delicious flavors that will please the entire family and it will fill your kitchen with the appetizing aromas of Spring. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_do1Y-uhL_hw/S7AyZxUIQ0I/AAAAAAAAAJk/O8kTm66ai_Y/s1600/roasted+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_do1Y-uhL_hw/S7AyZxUIQ0I/AAAAAAAAAJk/O8kTm66ai_Y/s320/roasted+chicken.jpg" /></a></div><br />
<br />
<em>Ingredients:</em><br />
<br />
1 3lb whole chicken<br />
<br />
4 cloves of garlic<br />
<br />
2 cups of beer<br />
<br />
1 cup of chicken stock<br />
<br />
3 thin lemon slices<br />
<br />
6 springs of fresh thyme<br />
<br />
1 tablespoon of olive oil<br />
<br />
1 dried bay leave<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
In a large bowl, place the chicken, garlic, beer, chicken stock, thyme and bay leave. Refrigerate overnight.<br />
Heat the oven to 350F. Meanwhile, mince 2 or 3 of the garlic cloves. Remove thyme leaves from the stems. Gently ease the skin of the chicken away from the breasts. Place minced garlic and thyme leaves between the meat and the skin. <br />
<br />
Transfer chicken to roasting pan and stuff the cavity with remaining garlic, bay leave and lemon slices. Season it with salt and lemon. Drizzle olive oil on top of the chicken. Pour marinate into roasting pan. Bake for 1 hour and 20 minutes or until juices run clear.<br />
<br />
Pour baking juice on top of the chicken before serving. Serve it hot.<br />
<br />
<br />
Serves 2 to 3 people.<br />
<br />
Enjoy it with your favorite white wine.<br />
<br />
<br />
<strong>Note:</strong> If you are baking a larger chicken, adjust the cooking time according to the weight: 20 minutes per pound, plus an extra 20 minutes. You may add another 2 cloves of garlic if your chicken is 5lb or heavier.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com1tag:blogger.com,1999:blog-7925293378773796629.post-87303244323166070522010-03-28T23:41:00.001-05:002010-03-28T23:42:20.185-05:00Delicious Dijon Mustard Salad DressingHomemade salad dressings are healthy, easy to make and they are filled with rich flavors. This Dijon mustard dressing will certainly add a sophisticated flavor to your salad.<br />
<br />
<em>Ingredients:</em><br />
<br />
1 tablespoon of Dijon mustard<br />
<br />
2/3 cup of olive oil<br />
<br />
1 garlic clove, crushed<br />
<br />
½ tablespoon of fresh lemon juice<br />
<br />
1 teaspoon of lemon zest (optional)<br />
<br />
1 tablespoon of fresh parsley<br />
<br />
3oz of fresh chives, thin sliced (optional)<br />
<br />
Ground pepper, to taste<br />
<br />
<br />
Place all the ingredients, except chives, in the bowl of a food processor and pulse for 20 to 30 seconds. Add chives and mix well. Put it in the refrigerator for up to 12 hours for flavor infusion.<br />
<br />
Serve it with Spring Mix salad. You can add baby spinach, if desired.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-83508197134309503262010-03-28T23:39:00.000-05:002010-03-28T23:39:36.662-05:00Lemon Bars<em>Ingredients:</em><br />
<br />
1 package of lemon supreme cake mix<br />
<br />
2 large eggs<br />
<br />
½ cup of vegetable oil<br />
<br />
8oz of cream cheese, softened<br />
<br />
1/3 cup of sugar<br />
<br />
1 teaspoon of fresh lemon juice<br />
<br />
<br />
Combine cake mix, 1 egg and oil in a large mixing bowl. Beat at medium speed with an electric mixer until crumbly. Reserve 1 cup of cake mixture for topping. Press remaining mixture into an ungreased 13x9 inch pan.<br />
<br />
Bake it at 350F for 12 minutes or until lightly browned.<br />
Meanwhile, beat cream cheese at medium speed until creamy. Add sugar, 1 egg and lemon juice beating just until smooth. Pour cream cheese mixture over baked crust. Sprinkle with reserved with reserved cake mixture. Bake it at 350F fro 15 to 18 minutes or until lightly browned. Let cool slightly, cover and chill overnight. Cut into bars.<br />
<br />
<br />
<em>This recipe is a part of the Cake Mix Miracle recipe book, a courtesy of <a href="http://vivarnold.eahweb.com/Default.aspx">Viviane Arnold</a>.</em>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0tag:blogger.com,1999:blog-7925293378773796629.post-23260748431745826122010-03-26T22:53:00.004-05:002010-03-29T00:25:55.299-05:00Mocha Chocolate Terrine<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CUsers%5CAna%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style>
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<div class="MsoNormal">Usually <i>terrine</i> dishes are associated with <i><a href="http://en.wikipedia.org/wiki/Pat%C3%A9" title="Paté"><span style="color: windowtext; text-decoration: none;">paté</span></a> </i>and <i>forcemeat</i> but it can also refer to various appetizers, entrees, salads, and desserts. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Terrine refers to the baking dish originally used to prepare the food (an earthenware cooking dish). The word terrine comes from "<i>terre</i>" that means “earth” in French.<span> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In my opinion, terrines are simple, versatile and elegant. You can pull it off an easy dessert that can be served on any occasion. Today I would like to share with you my Mocha Chocolate Terrine that is a great finish to your Easter Dinner.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_do1Y-uhL_hw/S62A7lKBhoI/AAAAAAAAAJc/790e41sC9jk/s1600/chocolate+terrine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_do1Y-uhL_hw/S62A7lKBhoI/AAAAAAAAAJc/790e41sC9jk/s320/chocolate+terrine.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Mocha Chocolate Terrine<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Ingredients:<o:p></o:p></i></div><div class="MsoNormal">2 ½ cups of heavy cream</div><div class="MsoNormal">6oz of semi sweet chocolate chips</div><div class="MsoNormal">2 tablespoons of powder sugar</div><div class="MsoNormal">1/3 cup of Amaretto or coffee liqueur </div><div class="MsoNormal">1/3 cup of fresh espresso coffee</div><div class="MsoNormal">24 lady finger cookies</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Line a 1lb loaf pan with plastic wrap. Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place chocolate in a double-boiler and melt it over low heat. Remove from heat.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium bowl, combine liqueur and 1 tablespoon of espresso. Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Beat heavy cream with the powder sugar until it forms soft picks. Transfer half of the cream to a clean bowl and mix it with remaining coffee. Using a spatula, fold in the cooled chocolate with the remaining half of freshly whipped cream.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Lightly dip 8 lady fingers into the coffee and liqueur mixture. Work in batches if necessary. Arrange cookies on the bottom of the pan. Spread coffee flavored cream. Cover it with another layer of lady fingers dipped in coffee and liqueur mixture. Then, spread the chocolate flavored cream and top it with a final layer of dipped cookies. Chill for 8 hours or overnight.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Turn terrine out onto a large serving plate. Remove plastic wrap, cut it into slices and serve it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It pairs very well with fresh berries, including raspberries and strawberries.</div>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com4tag:blogger.com,1999:blog-7925293378773796629.post-20218795641149040832010-03-25T14:18:00.005-05:002010-03-25T14:37:10.689-05:00Primavera Easter Dinner<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CUsers%5CAna%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><o:smarttagtype name="metricconverter" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><style>
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<div class="MsoNormal">In my opinion, Easter dinner doesn’t have to be very time consuming or labor intensive. Thus, I put together a simple menu filled with spring flavors that I am excited to share with you. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Let’s start with two appetizers that you can prepare ahead of time: </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_do1Y-uhL_hw/S6u7G5Y8QXI/AAAAAAAAAJE/DP6gfT-8JMY/s1600/olive+assortment.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/_do1Y-uhL_hw/S6u7G5Y8QXI/AAAAAAAAAJE/DP6gfT-8JMY/s200/olive+assortment.jpg" width="200" /></a></div><b>Marinated olives: <o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Ingredients:<o:p></o:p></i></div><div class="MsoNormal">1 cup of black olives, pitted and drained</div><div class="MsoNormal">1 cup of green olives, pitted and drained</div><div class="MsoNormal">1 garlic clove, minced</div><div class="MsoNormal">¼ teaspoon of paprika</div><div class="MsoNormal">1 large spring of fresh thyme</div><div class="MsoNormal">3 springs of fresh oregano</div><div class="MsoNormal">1 ½ tablespoons of olive oil</div><div class="MsoNormal">Lemon zest, to taste</div><div class="MsoNormal">Ground black pepper, to taste</div><div class="MsoNormal">1 dried bay leave</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove <span class="desc">oregano and thyme leaves from<b> </b>stem and<b> </b>roughly chop the leaves. Set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="desc">In a medium bowl, mix all the ingredients and refrigerate overnight. Serve it cold or at room temperature. Discard bay leave before serving.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="desc"><b>Mozzarella & Tomato skewer:<o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="desc"><i>Ingredients:<o:p></o:p></i></span></div><div class="MsoNormal"><st1:metricconverter productid="8 ounces">8 ounces</st1:metricconverter> of fresh mozzarella, cut into 48 (1/2 inch) cubes</div><div class="MsoNormal">24 cherry tomatoes, halved</div><div class="MsoNormal">12 large basil leaves, cut into 48 (1/2 inch) pieces</div><div class="MsoNormal">Olive oil, to taste</div><div class="MsoNormal">Sea salt, to taste</div><div class="MsoNormal">24 (6-inch) skewers</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium bowl, gently toss mozzarella cubes and tomatoes with olive oil and salt. Refrigerate for at least one hour. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make the skewers, place a tomato halve, then basil, then mozzarella, followed by basil, another tomato halve and a mozzarella cube. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="desc">Serve it cold or at room temperature.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After enjoying these delightful appetizers, let’s move to the main course. The star of this course is an original vegetarian dish that will certainly please your guests, especially if there are vegetarians among them. I am talking about a <b>Spinach and Ricotta Gnocchi</b> (Italian dumplings), a restaurant quality dish that you can make at home. The second dish is porcini mushroom chicken, just one of the many meat alternatives that pairs well with this gnocchi. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_do1Y-uhL_hw/S6u1ptor2fI/AAAAAAAAAI0/6TGCgsp3C8Q/s1600/spinach+gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_do1Y-uhL_hw/S6u1ptor2fI/AAAAAAAAAI0/6TGCgsp3C8Q/s320/spinach+gnocchi.jpg" /></a></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal"><o:p> </o:p><b>Spinach and Ricotta Gnocchi:<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Ingredients:<o:p></o:p></i></div><div class="MsoNormal">2 ½ lb of fresh spinach, stalks removed</div><div class="MsoNormal">1 ½ tablespoon of olive oil</div><div class="MsoNormal">15oz of ricotta cheese</div><div class="MsoNormal">1 ¼ cup of parmesan cheese, grated</div><div class="MsoNormal">3 eggs</div><div class="MsoNormal">½ teaspoon of garlic powder</div><div class="MsoNormal">½ teaspoon of dried basil</div><div class="MsoNormal">¼ teaspoon of dried marjoram</div><div class="MsoNormal">Salt and pepper, to taste</div><div class="MsoNormal">1 1/8 cup of all purpose <b>OR</b> whole wheat flour, plus more for dusting</div><div class="MsoNormal">1 cup of salted butter</div><div class="MsoNormal">1 tablespoon of fresh oregano, chopped</div><div class="MsoNormal">1 tablespoon of fresh thyme, chopped</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large heavy sauce pan, heat olive oil over medium heat. Place washed spinach in the pan and cook over low heat for about 7 minutes (or until just wilted).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Drain spinach in a colander. Set aside. Meanwhile lightly beat eggs with garlic powder, basil, marjoram, salt and pepper. Press out remaining liquid from spinach and chop it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, mix chopped spinach, ricotta, eggs and half of the parmesan cheese. Beat until fully combined. Season with additional salt and pepper, if necessary.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Shift the four and add to the mixture. Add more if necessary to obtain a workable mixture. Cover and refrigerate for at least 1 hour.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">With floured hands, roll mixture into <st1:metricconverter productid="1 inch">1 inch</st1:metricconverter> balls. Meanwhile, bring a large pan of lightly salted water to a boil. Add the dumplings and cook for 3 to 4 minutes, until they rise to the surface. Remove from pan, drain well, transfer to serving plate and set aside. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, melt butter in a large sauté pan over medium heat. Add the oregano and thyme and lower the heat. Cook for about 1 minute stirring constantly. Pour over gnocchi, sprinkle with remaining parmesan cheese and serve immediately. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 6.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_do1Y-uhL_hw/S6u2bDcqSbI/AAAAAAAAAI8/wgP5yUzpG9Y/s1600/porcini+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_do1Y-uhL_hw/S6u2bDcqSbI/AAAAAAAAAI8/wgP5yUzpG9Y/s320/porcini+chicken.jpg" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Porcini mushroom Pan Chicken<o:p></o:p></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 ½ lb of chicken breast, boneless and skinless</div><div class="MsoNormal">¾ cup of chicken stock</div><div class="MsoNormal">6oz of porcini mushroom, sliced</div><div class="MsoNormal">¼ teaspoon of paprika </div><div class="MsoNormal">3 large cloves of garlic, minced</div><div class="MsoNormal">1 tablespoon of fresh sage, chopped</div><div class="MsoNormal">1 tablespoon of butter (optional)</div><div class="MsoNormal">1 ½ tablespoon of olive oil</div><div class="MsoNormal">Salt and pepper, to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large sauté pan, heat olive oil over medium heat. Season chicken with paprika, salt and pepper and place it in the pan. Cook for 5 minutes on each side. Transfer chicken to a plate and set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place garlic in the pan and sauté for 2 to 3 minutes. Add the mushroom to pan and cook for 5 to 7 minutes. Move mushroom to the side of the pan and place chicken breast back in the pan. Add chicken stock and sage and cook for 10 to 15 minutes covered. Lower the heat, uncover the pan and simmer for another 7 to 10 minutes. Add the butter and stir until fully melted. Check seasoning and add more salt and pepper, if desired. Serve it immediately.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 6.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To finish this delicious meal, you can serve a creamy and luscious <b>Mocha Chocolate Terrine. </b>I think that this dessert deserves special attention, so I will have an entire post dedicated to it tomorrow.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com5tag:blogger.com,1999:blog-7925293378773796629.post-35513866810392614732010-03-23T22:46:00.000-05:002010-03-23T22:46:01.765-05:00Fun and Easy Easter Party Planning!If you are planning an Easter party or if you are helping someone throw a party, you may feel preparation stress. Venturing into the world of party planning can be stressful at times. But party planning can be just as much fun as the party itself! To make it easier, I have put together some simple tips that will help you plan and prepare a successful party.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_do1Y-uhL_hw/S6mKu3zH5mI/AAAAAAAAAIs/slP70hHArzI/s1600-h/easter+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_do1Y-uhL_hw/S6mKu3zH5mI/AAAAAAAAAIs/slP70hHArzI/s400/easter+egg.jpg" width="400" /></a></div><br />
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First, you set a budget for the party. This information will help you make smart and clear party planning decisions. <br />
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Second, you can decide where the party will take place. Will it be at your house party or out at another location. Once the location of the party is defined, you will know if your guest list needs to be limited by the available space and how the food can be served comfortably. <br />
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Third, you should create a guest list based on your budget and event location. For your guest to have fun, they should have room to roam and comfortable seating. Also, you should decide if you want to spend your budget on affordable refreshments and food for a bigger group of people, or if you prefer to spend it on a more sophisticated menu for a smaller guest list.<br />
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After making these initial decisions, you will be to easily choose between a sit-down or buffet style party. Then, you will be ready to put together the party menu – that’s my favorite part of the process. <br />
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When planning a party menu, you should consider your budget, the number of guests, how the food will be served, preparation time and your guests’ life style or healthy needs (i.e.: vegetarians, diabetics, food allergies). Though you should consider all these factors when creating a party menu, it doesn’t have to be an overwhelming process. <br />
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I will share with you many party menu ideas for the next 10 days. I hope I will be able to inspire you and save you time. Plus, I want to take the guess work out deciding what foods do together well. I have chosen recipes based on their ease of preparation, taste appeal and appropriateness for a buffet or sit-down party type service.<br />
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I am excited to share my favorite Easter Party recipes with you and I am looking forward to your feedback.Ana Popovhttp://www.blogger.com/profile/10062835121739158066noreply@blogger.com0