Friday, December 10, 2010
1. The Tasty Kitchen Blog {powered by the pioneer woman} has a recipe for
rosemary flatbread which seems to be fairly easy and delicious. Wouldn’t this wow your dinner guests?
2. Annie’s Eats featured a
mexican pizza this week that I know will be making its way to my kitchen in the next few days! I’ve been waiting for the perfect thing to break in my new pampered chef pizza stone with and this just may be it. The combination of mexican + pizza (my two favs) should be delicious!
3. My best friend {kristastes} wrote a fabulous post on
homemade holiday gifts. There is sure to be something to please someone on your gift giving list. And I know all of we foodies would love the homemade olive oil or soup/cookie starters!
Thursday, December 9, 2010
I made this breakfast casserole on Thanksgiving morning so it wasn’t until it was almost gone that I remembered to take a picture! Served with a side of fruit salad it was the perfect breakfast to hold us over for hours of cooking until the big meal. I adapted the recipe found on
Kevin & Amanda’s blog.
Breakfast Casserole
Ingredients:
1 package reduced fat crescent rolls
5 whole eggs
3 egg whites
1/2 onion chopped finely
1/2 garlic clove chopped finely
1 package sliced portobella mushrooms
1 cup sharp cheddar cheese, shredded
1 lb mild sausage, browned and drained
Directions:
1. Grease the bottom of a 9 x 13 baking pan and line with crescent rolls.
2. Heat a frying pan with olive oil and cook onions and garlic until soft. Add sausage and cook until finished throughout. Add mushrooms at the last minute so they don't over cook.
3. In a small bowl beat the whole eggs and egg whites.
4. Spread sausage, mushroom, onion & garlic mixture on top of crescent rolls. Pour egg mushroom on top. Sprinkle cheese on top of egg mushroom.
5. Bake at 350 for 30 minutes.
Tuesday, December 7, 2010
Like any good foodie, when hosting a party it’s very important to me for my food to be exceptional and unique. This past weekend I hosted a cookie/book exchange with my classmates from my master’s program. I was scouring the internet for a fabulous appetizer idea when I came across a recipe for p
armesan pinwheels. Suddenly my love for baked brie came to mind and I decide to adapt the recipe and use Brie cheese and jam rather than Parmesan cheese.
The result was fantastic! I will certainly be making these again! They are a very nice finger food alternative to baked Brie which can often be messy.
Ingredients:
1 puff pastry sheet
1 wheel of brie cheese
2 tablespoons of any sort of jam/jelly you prefer
Directions:
1. Thaw puff pastry to room temperature. Roll out on a heavily floured surface until pastry is thin. Maintain the rectangular shape.
2. Slice off the white rind of the brie and chop into small pieces. Melt in microwave for 1 minute. Add 2 tablespoons of jam, beat with egg beaters until combined. (I think because I used reduced fat brie, it didn't melt and become the creamy spreadable consistency I was going for, but it still worked out just fine).
3. Spread brie & jam mixture onto puff pastry sheet.
4. Begin rolling the puff pastry up on the long side until it is a log. Wrap in waxed paper and freeze for about 45 minutes.
5. Heat oven to 425. Slice puff pastry log into 1/4 inch slices and place on greased cookie sheet. Bake for about 10 minutes.
{A Nashville Nosher Original}
I happened to purchase this speciality jam at
Olivia Olive Oil a few weeks ago and have been dying to pair it with brie. It ended up quite nice because the flakes of chili pepper provided a great texture to the pinwheels. I would recommend using a hot jelly as they tend to go nicely with Brie.
Sunday, December 5, 2010
The SC is always cooking up delicious and sinful dinners and I have yet to see him ever follow a recipe. This dinner was so decadant that I insisted that he write down the ingredients and process so I could share it all with you. We served this with a side of
creamy brussel sprouts.
Ingredients:
2 Tilapia filets
1 pat of butter
1 tsp of lemon juice (best if fresh squeezed)
1 tsp salt teaspoon
1 tsp pepper teaspoon
1 tsp tony's creole seasoning
1 garlic clove, chopped
1 tsp ginger powder
1/4 cup half and half
1 tablespoon sour cream
1 tablespoon olive oil
1/4 cup of stilton cheese crumbles
*optional: bay leaf for garnish
Directions:
1. Heat small amount of butter and oil in a frying pan over medium heat.
2. Add chopped garlic and tilapia. Cook over medium heat about 3 minutes.
3. Add portobella slices, lemon juice, a sprinkle of ginger, garlic powder & tony's creole seasoning.
4.When fish is done remove it from the pan while leaving the mushrooms and seasoning in the pan.
5.Add half and half, sour cream and pieces of stilton cheese, stir until slightly thickened.
5.Plate the tilapia and pour sauce over.
Friday, December 3, 2010
1. Cookin’ Canuck (don’t you just loove that name?) posted a recipe for cream biscuits with proscuitto and parmesan. My feeble mind can’t even comprehend how this might taste and I am dying to try them! Yum, oh, yum.
2. One of the best foodie things about the holidays are all of the Christmas cookies to be made (and eaten!). Recipe Girl’s
Nutella Thumbprint Cookies will surely win the hearts of all of your holiday guests. Who doesn’t love Nutella?
Share
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Be a Fan on Facebook