Recipe #19: A Healthy AND Delicious Dip Recipe That'll Wow Your Party Guests, & Simplify Your Party Prep

Here's an oldie-but-goodie I pulled from my original recipe archives.

Now those of you who balk at the idea of using tofu in recipes (you know who you are!) , you will be pleasantly surprised when you taste this recipe. In other words, it doesn't TASTE like you are eating tofu, which is rather bland & tasteless anyhow. (The nice thing about tofu is that it absorbs the flavor of whatever you add to it. It's the chameleon of the food world.)

Now I'd like to address those other people out there that've got it in their heads that healthy food can't be delicious: Just get over yourselves, now, OK? And try this recipe, which might just change your mind!

This recipe goes well with veggies or any type of snacking chips (like tortilla chips, etc.) Of course, it's a great thing to have on hand for parties, as it's a real people-pleaser & takes less than 5 minutes to prepare.

And no one at your party will even KNOW you used tofu. There, you've sneaked in some healthy & delicious party food right under their noses, & they won't even realize it! So how about that for a cool little subterfuge. ;-)

So, here it is:

The "Just-Kick-Me-Because-It-Doesn't-Taste-Like-Tofu" Tofu Dip

Ingredients:
8 oz. tofu
1/2 c. mix of mild, sweet pickled peppers: jalapeños, banana peppers, &/or cherry peppers (roughly 1/6 c. of each; just eyeball it by filling a 1/2 c. measure with equal amounts of the three kinds of peppers
1/4 tsp oregano
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
salt, to taste (optional)
1 tsp pickling juice remainder (Use the juice from the can of mild, sweet pickled peppers.)
1 tsp water, or more (optional; add if you'd need to adjust the dip's texture more to your liking.)

Instructions:
Put ingredients in a blender. Mix until thick & creamy. Chill, then serve.

Now how easy was that!?!

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Pecan Scones

Well I woke up this morning and the woman I had over last night absconded with ALL my muffins. Didn't I tell you they love those dried cranberries? I have coffee, but no breakfast snack. So I am going to make me some scones with pecans. If you do not have a food processor you can still make this but it is rather difficult and I really don't think you can pull it off. So just get your ass up and head to the nearest coffee shop where they employ people who CAN make scones. Just be sure not to be late to your welfare meeting with your social worker. Let's begin:

Okay so toss 2c flour, 1/4c sugar, 1-1/2tsp baking powder, 3/4tsp salt, and 1/2tsp baking soda into your food processor and mix it on full blast for a little bit. The idea is to turn all ingredients into a single ingredient. This is the key to cooking and the key to life. Don't get it? Don't worry it would make your head explode anyway you peasant. Just keep fucking whistling yankee-doodle all day long.

Once all the dry ingredients are mixed add 1 stick of chilled butter that has been cut into little pieces. Use "on-off" turns until you get something that resembles coarse meal as seen above. Then add 3/4c chopped pecans or other nuts and give it a few light turns. Hazelnuts work well too. I know what you are thinking: "why do you always have that stupid shadow in your pictures? are you simple?" Fuck you. I don't have a goddamn production studio idiot. This is my fucking kitchen and if you don't like my lighting you can kiss my fucking ass. Asshole.

Set the food processor aside but don't disassemble it. Whisk together 1/2c milk, 1/4c sour cream, 1 egg, 1tsp vanilla. Set aside 1-2tbl of this mixture to use later as a glaze. Pour the remaining amount into the food processor.

Turn the mixture over until most of the flour is combined and the dough is nice and sticky. Before you reach your hand in to pull out the dough make sure you unplug the damn thing. You might end up losing MORE of your fingers to stupidity. It would be a tragedy if you prematurely parted ways with ol' picker. Pat the dough into a disk thingy shape and place on a floured surface.

In a smooth and light manner roll the dough out into a 9" circle and cut it into eights (eight slices dummy) with a sharp knife.

Transfer the scones to a greased baking sheet. If you do not use enough flour on your rolling surface your slices will stick to the board and it will result in a mangled mess, which would actually be a good representation of your person.

Now brush the scones with the reserved wet ingredients and don't forget the backs and the sides (not the bottoms...duh). Sprinkle the tops with a generous amount of sugar. The first time I made these I was conservative on the sprinkled sugar and my lady was like "hey! where's the sugar?" to which I replied "I got your sugar right here baby."

Bake at 400 deg for 15ish minutes and immediately put on cooling rack. "Where are the other two scones? Did you burn them." Shut the fuck up! They wouldn't fit on the damn rack dumbass.

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Title: Shelby's Sweets KHON

Shelby's Sweets, a bakery that specializes in desserts that are "made with Southern charm and Hawaiian flair" has opened in Honolulu.

Formerly operating as an on-line bakery service for about four years, all Shelby's Sweets treats such as personal-sized pecan or sweet potato pie, scones, cakes and much, much more are now available to walk-in customers at:

Shelby's Sweets
1130 N. Nimitz Hwy.
Suite A-150
808-585-6258
Info@shelbyssweetshawaii.com

Title: Paula's Home Cooking

Paula has invited a few guests over for a tea party and she has to make some treats to serve her guests!

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Updated Book Tour Dates

One of the bloggers over at Rachael Ray's official site, Last Minute Lady, has provided an updated list of book signing dates for Rachael's new cookbook, Rachael Ray's Big Orange Book:. Here is the 411:


Fri, Dec 5 New Jersey
4:00pm - 6:00pm: Signing Sam’s Club 2000 Clements Bridge Road,Suite 116 Deptford, NJ

Sat, Dec 6 Philadelphia
Noon - 2:00pm: Signing Williams Sonoma 160 North Gulph Road King of Prussia, PA 19406
6:00pm: QVC On Air Signing

Sun, Dec 7 Austin
7:00pm - 9:00pm: Signing Book People 603 N. Lamar Austin, TX 78703

Mon, Dec 8 Atlanta
7:00pm - 9:00pm: Signing Borders 4475 Roswell Rd. - Ave. E. Cobb Marietta, GA 30062

Tues, Dec 9 Nashville
4-7pm (time to be confirmed): Signing Williams Sonoma Coldsprings Store (right outside Nashville) 1800 Galleria Boulevard Franklin, TN 37067

Wed, Dec 10 Lexington, KY/Dayton, OH
Noon - 2:00pm: Signing Joseph-Beth 161 Lexington Green Cir # B Lexington, KY 40503
6:00pm - 8:00pm: Signing Books & Co. The Greene Shopping Center (right outside Dayton) 4453 Walnut Street Beavercreek, OH 45440

Thurs, Dec 11 Chicago
6:00pm - 8:00pm: Signing Borders 1500 16th Street, Suite D Oak Brook, IL 60523

Fri, Dec 12 Raleigh, NC
3:00pm - 5:00pm: Signing Barnes & Noble Cary Commons (right outside of Raleigh) 760 SE Maynard Cary, NC 27511

Sat, Dec 13 Baltimore, MD
Noon - 2:00pm: Signing Books-a-Million Arundel Mills Mall 7000 Arundel Mills Circle Hanover, MD 21076

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Title: Guide To: NERFED! Updated Speed Books (Curse of the Norn Bear, Perma) [720p]

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Cherry & Nutella Ice Cream Sundae Recipe

There are few things in life that epitomize the excitement of childhood culinary dreams more than an ice cream sundae. It is difficult to pinpoint the exact cause of this excitement. Perhaps it is the endless possibilities of ingredients. Then again, maybe it is the special bowl or glass it is served in. For me, it is the promise of dipping my spoon into the tall sundae glass and the surprise at what combination of flavors I will pull out from the seemingly endless layers. Of course, as the chef of the house, it is my duty to run a quality-control check on each of the ingredients before serving them to my trusting husband and boys.

It only took one spoonful of vanilla ice cream for me to determine that it was sufficiently creamy and sweet. One plump cherry popped into my mouth told me that the juicy fruit would seep into the vanilla ice cream effortlessly. The Nutella? It took me at least six or seven swipes of my finger in the container to determine that the creamy hazelnut and chocolate confection was good enough to serve to my family. Just taking one for the team.

When I set the cold treats in front of my boys, they became wide-eyed and emitted various "oo"s and "ah"s. They were respectfully silent as they plowed their way through the sundaes, devouring layer upon layer of melting ice cream, warm chocolate and sweet berries. The childhood wonder has been successfully passed on to another generation and their future sundae dreams will be limited only by their imaginations.

Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass.


Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately.


Other cherry ice cream desserts:

Tartelette's Cherry, Rose & Coconut Ice Cream
Smitten Kitchen's Cherry Ice Cream with Chocolate Chips
Dine & Dish's Cherry Chocolate Ice Cream Float
The Leftover Queen's Very Pistachio Cherry Ice Cream
Dessert First's Cherry Ice Cream Profiteroles with Almond Granita

Cherry & Nutella Ice Cream Sundaes

10 oz. fresh cherries, pitted and sliced
About 1/4 gallon (a little less) vanilla ice cream, slightly softened
3/4 cup Nutella
4 sprigs of mint, for garnish (optional)

Using four 8-ounce glasses, pour 1/4 cup pitted, sliced fresh cherries into the bottom of each glass. Next, put in a layer of slightly softened vanilla ice cream, followed by a layer of softened Nutella (soften on 50% power in the microwave for 10 to 20 seconds), another layer of vanilla ice cream, and a healthy drizzle of Nutella. Top with 2 tablespoons sliced cherries. Garnish with a sprig of mint and serve immediately.

Serves 4.

Printable recipe

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Title: Save Tonight- Eagle Eye Cherry

I DO NOT OWN ANY PART OF THIS VIDEO.

Thanks for all the comments, ratings and views!

774,000 views!!!!

Hope it gets to 1,000,000 by next year!

Save Tonight by Eagle Eye Cherry

PLeas comment and rate...

Lyrics:

Go on and close the curtains
All we need is candlelight
You and me and a bottle of wine
Going to hold you tonight

We know I'm going away
How I wish....wish it weren't so
Take this wine & drink with me
Let's delay our misery

Save tonight
And fight the break of dawn
Come tomorrow
Tomorrow I'll be gone

There's a log on the fire
And it burns like me for you
Tomorrow comes with one desire
To take me away....it's true
It ain't easy to say goodbye
Darling please don't start cry
'Cause girl you know I've got to go
Lord I wish it wasn't so

Save tonight
And fight the break of dawn
Come tomorrow
Tomorrow I'll be gone

Tomorrow comes to take me away
I wish that I......that I could stay
Girl you know I've got to go
Lord I wish it wasn't so

Save tonight
And fight the break of dawn
Come tomorrow
Tomorrow I'll be gone....

Title: Neil Diamond, 'Cherry Cherry' (circa 1967)

READ THIS: Dennis Morgan began working with Neil when he ran the San Francisco office for MCA/Universal Music Group. Neil appeared regularly at the Circle Star Theatre in San Mateo. And they were the most sought after highly prized 'ticket-comps' Morgan had in his promotion arsenal for use with the radio and press crowd.

Truth be told, he probably generated more airplay and press in the Bay Area for other--more needy Universal recording artists by leveraging Neil Diamond concert tix.

From the 1960s to the 1980s, Neil was one the more successful rock music performers, scoring an extraordinary number of charted hits. Morgan recalls how distressed his mentors at Uni Records were (Russ Regan, Pat Pipilo, and Rick Frio) when Neil decided to leave the label and sign with Columbia Records/Sony Music. At the time, there may have been a turf battle underway in the corporate suite--especially after the late Artie Mogul and his A&R staff headed by Don Shane signed Andy Kim (Sugar, Sugar) who had reinvented himself in the image of Neil Diamond with the mid-chart hit single, 'Rock Me Gently'. In the end, Columbia Records won simply by making an offer Neil couldn't refuse.

As critic William Ruhlmann once wrote: "Neil Diamond claims worldwide record sales of over 140 million copies, and he was ranked third, behind only Elton John and Barbara Streisand." Neil's songs have been recorded by a vast array of performers from all musical genres.

He posted the 'Cherry Cherry' video as a reminder that Neil has been continually passed over for induction into the Rock & Roll Hall of Fame since his eligibility in 1989. And that is a damn shame.

From the forthcoming Dennis Morgan semi-autobiography, 'All The Dark Horses; All
The Kings Men'.

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Upright Brewing - Seven

So I did purchase another Upright Brewing bottle while I was at John's Market and I picked Seven since it appeared to be a nice light golden ale (in the Belgian tradition). The second I saw it come out of the bottle I knew I was in love. The color and clarity are everything I look for in a good beer: an almost orange hue and cloudy as shit. My first sip did not disappoint and neither did the rest of the bottle. Although they are two entirely different beers I much preferred Seven to Five and I had a massive hard-on for Five. Upright is so freaking amazing I think I am going to have to visit the tasting room at their brewery this weekend. Hopefully they take bad checks. 5 out of 5. Drink it.

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Killer Buffalo Roast

I heard through the grapevine that my local purveyor of meats received a large amount of buffalo and they were just dying to get it off their hands. Not one to shy away from fresh local meats, I pounced. My kill was a 2lb buffalo roast that screamed "slow cook the shit out of me and call me Nancy!" Let's begin:

Start by marinating your roast. Whisk together 1 1/2c olive oil (not extra virgin, you stupid ass), 3 cloves of minced garlic, and some freshly ground black pepper. Slowly whisk in 1/4c red wine so that it emulsifies. Don't be dumb and ask me what that means. Look it up, genius. Place meat in a ziplock back and pour the marinade over. Put in fridge for at least two hours and up to 12 hours.
If you know anything about buffalo, and you don't, you know that it needs to be cooked at a lower temperature than beef and the desired level of "doneness" is med-rare to rare. Medium buffalo sucks serious ass. I slow cooked mine, with the cover on idiot, for about 45 min and it worked out perfectly but your fire will be of a different heat. I work by touch when I am cooking meat which requires a high level of culinary skill that you will never attain. What a shame.
Damn! Would you look at that. That is a roast I can sink my teeth into. "Yeah that looks nice, but what does it look like on the inside? You probably fucked it all up and cooked it medium." Oh ye of little faith. Don't you know everything I make is perfect?
Told you, asshole. Eat it.

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An award!

When I embarked on this crazy journey of food blogging, the last thing I expected was to meet so many wonderful people from all over the world.  They are just as obsessed with food as I am and are simply good people.  Over the past week, I have been incredibly honored by four fellow food bloggers who deemed my blog worthy of receiving the Kreativ Blogger award.  Thank you so much to Amanda of Nourish, Miranda of My Food & Life Encounters, Jenn of Bread & Butter, and Ellie of Almost Bourdain.  I receive so much inspiration from their blogs.  Please check them out.  You won't be sorry.

Now, there are some rules that go along with receiving the Kreative Blogger award (yes Dad, I know that's not how you spell creative).  

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the the person who nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreative Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on the 7 blog to let them know they have been nominated.

So, 7 things you may find interesting.  Hmm, should I include my lengthy criminal record or my time spent on Bora Bora with a tribe of cannibals?  Yeah, yeah - just kidding.

1. I grew up in Vancouver, Canada, which is where my heart truly is.  However, I have been honored to live in the United States for the past 15 years.

2. Food blogging, though I seem to spend an inordinate amount of time on it, is not my full-time job.  My husband and I are consultants for families who wish to set up intensive behavioral programs for their children with autism.  We are dedicated to helping these amazing children reach their full potential.  

3. When I was in my early twenties, I backpacked around Europe for 6 months by myself, meeting up with friends and family along the way.  What an amazing experience!  Each morning I would open up my train schedule and ask myself, "Where should I go today?"  Ahh, youth.

4. I have been bungee jumping two times.  The first time was off of a crane in Auckland, New Zealand.  The second time was off of a bridge at Victoria Falls in Zimbabwe.  The falls look completely different when you're hanging upside down.

5. I have played the flute since I was 9 years old.  I actually majored in music for a couple of years until I realized that playing the flute to get a degree was taking all the enjoyment out of it for me.  Now I play for my own amusement.  I'm able to forget about everything else when I'm playing.

6. A VERY long time ago, I was into acting.  I had an agent, headshot, the whole she-bang.  I had a lead part in two episodes of a CBC (Canadian)/Disney channel show called Danger Bay and a bit part in 21 Jump Street (yep, I got to meet the gorgeous - and very polite - Johnny Depp).

7.  I saved the best for last.  I am the wife of a wonderful, supportive man and the mother of two amazing boys.

The 7 bloggers that I would like to pass this award to are:

1. Kristin of The Kitchen Sink Recipes

2. Nick of Macheesmo

3. Kevin of Closet Cooking

4. Michael & Jessi of Chef Fresco

5. Giao at Kiss my Spatula

6. Elissa at 17 and Baking

7. Reeni at Cinnamon & Spice

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Title: Shreya Ghoshal at Star Screen Awards 2011 receiving an award

Loved the face expression of Shreya when she heard that she won :) U deserve all the music awards.

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Hopworks Urban Brewery - Deluxe Organic Ale

HUB has been around Portland for at least a couple of years but this is the first time I have seen their brews in bottles. I picked up this particular beer because I figured it would be super easy to trash on if it sucked. I had a whole rack of DOA and organic jokes at the helm but unfortunately I cannot use them. This beer is awesome. It is a unique ale that is perfectly balanced but it also has a high alcohol content. Bravo HUB. This beer is the shit. I really don't give a rat's ass it is organic and I don't like the fact you have propaganda on your label telling me to ride my bike, but this beer is the bomb. 4.5 out of 5. Drink it.

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Title: September Vlog: Beer Mail 19 and Finished Beer Label Collage

After months of taking labels off bottles and arranging them on a piece of poster board I finally finished and framed my first beer label collage. Let me know what you think of it.

Check out my blog for more info on the beers I received in Beer Mail 19

Labels included in the collage:

3 Floyds Lord Admiral Nelson
Captain Lawrence Barrel Select America Wild Ale
Chimay Primiere (Red)
Port Brewing Hop 15
Dogfish Head Indian Brown Ale
Anchor Our Special Ale 2009
Wychwood Hobgoblin
Flying Dog Gonzo
Dogfish Head Immort Ale
Smuttynose Imperial Stout
Pretty Things Jack D'or Saison
Balancing Act Imperial Belgian IPA
Lost Abbey Serpents Stout 2009
Nogne Porter
Green Flash West Coast IPA
Rodenbach Grand Cru
Port Brewing Old Viscosity Ale
Brooklyn Black Ops
Flying Dog Raging Bitch
Brooklyn Sorachi Ace
Kuhnhenn Solar Eclipse
Samuel Smith's Imperial Stout
Orval Trappist Ale
Ommegang Ommegedon
The Bruery Oude Tart
Boulevard Saison Brett
Great Barrington Yule Fuel
Brouwerij Huyghe Delerium Tremens
Lagunitas Hop Stoopid
Dogfish Head / Sierra Nevada Life and Limb
Ayinger Celebrator Doppelbock
Bell's Hopslam
Weyerbacher Double Simcoe
St. Bernardus Abt 12
Urthel Hop It!
Pike IPA
Cigar City Jai Alai
Scheider Brooklyner Hopfen Weisse
Samuel Smith's Oatmeal Stout
Bear Republic Racer 5
Bell's Expedition Stout
Bear Republic Hop Rod Rye
Goose Island Bourbon County Stout
Brew Dog Rip Tide
Russian River Temptation
New Glarus Raspberry Tart
Founder Kentucky Breakfast Stout
Dogfish Head Palo Santo Marron
Hair of The Dog Adam
Lazy Magnolia Southern Pecan
Great Lakes Edmund Fitzgerald
Cigar City Big Sound
Deschutes Hop in The Dark
Victory / Stone / Dogfish Head Saison du BUFF
Victory Prima Pils
Ommegang 3 Philsophers

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It's a Keeper: Smoky Sweet Potato Chicken Soup

There's a little chill in the air these days, which means it's time to break out that soup pot again! I recently tried Smoky Sweet Potato Chicken Stoup, mostly because I was just intrigued by the idea of a soup with sweet potatoes. And I kind of love sweet potatoes, so that was a factor, too!

I think Rach should add Spicy to the title of this recipe, too. The chipotle in adobo adds some definite spice to the recipe. I would definitely make this recipe again because it had a ton of flavor, was pretty healthy, and was easy to make within 30 minutes. Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock [This kind of stinks because a box has 4 cups, but just find another recipe that uses chicken stock for later in the week!]
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional [Not option in my book!]

Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.

While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. [The longest part of the recipe for me was bringing the soup to a boil. Other than that, it was basically chop and drop.]

Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

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Recipe #131: Star-Spangled Strawberry Mousse Tartlets Decorated with Fresh Seasonal Berries

As promised, here's another recipe to celebrate the Fourth of July. This one's a unique creation that you're unlikely to find anywhere else. :) Enjoy!

Star-Spangled Strawberry Mousse Tartlets Decorated with Fresh Seasonal Berries

Crust Ingredients:
2 c. hazelnuts, crushed
2 Tbsp. honey
2 Tbsp. orange juice
2 Tbsp. ground cinnamon
1 tsp. ground clove
1/2 tsp. salt
unbleached, all-purpose flour (for dusting)

Mousse Ingredients:
1 c. cold water
2 packets unflavored (i.e., Knox) gelatin
2. frozen strawberries
1 c. nonfat plain yoghurt
4 Tbsp. honey

Decorative Ingredients:
40 fresh blueberries, or 10 blueberries per tart
20 fresh red raspberries, or 5 red raspberries per tart

Kitchen Equipment & Supplies:
food processor
blender
non-stick rolling pin
nylon/silicone spatula (the kind used for spreading & scraping ingredients)
large pancake turner (also sometimes called a spatula as well)
5" star-shaped cookie cutter mold(s)
1-2 metal baking tray(s)
aluminium foil
wax paper

Directions: To make crust: Pour hazelnuts into a food processor & pulse until finely ground into almost a flour-like consistency (or as close to it as possible!). Add remaining crust ingredients (except for flour!) and continue to pulse until thoroughly combined. Dough should be thick and stick together; do not over-mix or crust will be too hard when baked.

Remove dough, scraping out remaining bits with a spatula. Form a dough ball & then place it upon a clean even surface that's been uniformly floured. (You might want to first cover your countertop with wax paper to make clean-up easier & faster.) Flour a non-stick rolling pin & and roll out the dough ball until it's about 1/4" thick, always starting from the center outward, to form a oblong shape, long & wide enough to cut out 4 star-shapes. Flour inside walls of star-shaped cookie cutter mold(s) & cut out 4 stars. (If you've only got one mold, you'll obviously have to repeat the cookie-cutting process four-times.) You might need to use a knife or your fingers to cut away the excess dough. If you'd like a thicker crust, take the excess dough & press it into the cookie cutter mold(s) until it's uniformly spread across the inside of the mold(s). (Or, alternatively, reserve dough for another recipe or use to make additional star-shaped crusts for more mousse tartlets.)

When you've finished making the shapes, carefully remove the dough from the cookie cutter(s). You may need to press the cookie cutter(s) down as you lift up the mold to extract the dough. Use a large pancake turner to transfer crusts to a large, aluminium foil covered metal baking sheet. (You may need to use 2 baking sheets if the crusts won't fit onto one sheet.) Place baking sheet(s) into an oven preheated to 350°F and bake crusts for about 15-20 minutes, or until golden-brown.

Please note: The tart dough can be made ahead & refrigerated until you're ready to bake the crust.

To make the mousse filling: While crusts are baking, pour 1 c. cold water into a small sauce pot. Add 2 packets of unflavored gelatin & let stand for 1-2 minutes. Heat on medium-high for 2 minutes, until dissolved. Let cool until gelatin is warm but not piping hot, about 2-3 minutes. While gelatin is cooling, add frozen strawberries, yoghurt, (4 Tbsp.) & honey to a blender. Then add gelatin mixture, using a spatula to scrape out residual gelatin from the bottom & sides of the pot. Pulse until smooth & frothy. Pour into a Pyrex glass or metal 9"x13" pan & refrigerate until gelatin mousse has fully set, about 20-30 minutes.

To assemble the desserts: When crusts have finished baking, remove them from oven & let them cool. Set aside. When crusts have cooled enough to touch them, peel them off of foil & using a large pancake turner, transfer to plates.

Remove mousse from fridge and use cookie cutter to cut out 4 star-shapes. After you've pressed down to cut out the shapes, you might need to wiggle the mold back & forth a bit to create a delineated negative space, so that a spatula can fit underneath. :)

Using a spatula, carefully lift each star shape, one at a time, & transfer to corresponding star crusts. Try to line up each star shape so that it lays directly on top of crust. Using a knife scrape away any excess gelatin from sides.

Gently wash berries and thoroughly pat dry. It's very important that the berries be completely dry before you transfer them to the mousse, or else they'll slip right off.  Trust me, this knowledge was gained through previous experience. :) Decorate each tart with berries as shown in above photo, or feel free to create your own design.  Serve immediately.

Yield: Serves 4. (Makes 4 individual portions/tartlets.)

Chef's Notes: Don't worry if you're unable to cut out exactly 4 shapes from the mousse. I could only cut out 3 complete shapes without overlapping the cookie-cutter cut-outs. Just take the remaining mousse, purée once more in the blender, & then allow the mixture to set for another 20-30 minutes.

The other alternative is to use slightly smaller star-shaped cookie cutter molds to cut out the crusts & mousse. Of course, you won't need to use as many berries. Also, please be aware that this will probably make it slightly more challenging when it comes time to decorate them with fruit. :)

Any excess mousse &/or crust dough can be either used to make additional tartlets or reserved for other dessert ideas. The strawberry mousse tastes really good served on its own or with a dollop of light whipped cream on top.

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Title: Chicken Marsala Recipe

Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.

When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.

This is what you'll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you've tried!

Title: Gucci Mane- The Recipe

Gucci Mane- The Recipe

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Moon Pizza IV - Sausage Bread

I picked up four Italian hot pork sausages at the market this morning and I decided to cook them up and place them inside some bread dough with a little freshly grated Parmesan and bake that bad boy. So basically I made another fucking moon pizza for lunch. I am getting much better that putting these finicky bastards together as the pictures will demonstrate. This one came out perfectly and I am really only posting this to show off. Let's begin:
Make sure you sausage is cooked, dumbass. Don't attempt to put raw sausage in your dough. If it goes in raw, it will come out raw. Cover with cheese.
See how far I have come from my first moon pizza? This looks professional as shit! Damn I am good. Eat it.

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Title: Y Rangers MUGEN: The Moon some Pizza and a....NO Way!

Well here me fighting the moon and some other crazy shit

Title: [CF] mr.pizza cf - moon geun young

love for women
airing : december '07

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Summer Cherry & Crystallized Ginger Crumb Bar Recipe

My first job, at the ripe old age of nine, landed me in the middle of a cherry orchard in the fruit-laden Okanagan Valley in the interior of British Columbia. Family friends had rented a house for the summer on the shores of the Okanagan Lake and invited me to join them for several idyllic summer weeks. Their daughters and I wiled away the hours practicing circus routines for our generous audience, swimming and canoeing in the lake, and keeping ourselves entertained by spitting on fist-sized rocks and hurling them into the lake for Jeb, the enormous Newfoundland dog, to sniff out and retrieve. No matter how far we hurled our saliva-scented stones, we could never outfox that dog. He came back holding the correct rock in his soft mouth every time.

One day, when we were visiting a local orchard, the man who owned acres of fruit trees saw the slightly harassed looks on the faces of my friends' parents. That will happen after spending a couple of weeks with a couple of 9-year olds and a 7-year old. He offered to pay five cents per basket of cherries that we picked. Despite the flagrant child-labor prices, we accepted immediately. That night, we sat down to figure out how many cherries we would need to pick to save up for our favorite candies at the local store. Of course, those were the days that you could buy a bagful of gummy bears, Pop Rocks, and Fun Dips for a dollar. We tackled our task with relish for a couple of hours each day and, by the end of the week, had a hearty supply of sweets to fuel our even heartier supply of energy.

These crumb bars are based on my Spiked Blueberry Crumb Bar recipe. The rum, however, is replaced with chopped pieces of crystallized ginger, which add a zing of heat to the sweet fruit.

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray.

In a large bowl, combine 5 cups of fresh, pitted cherries, 3 tablespoons fresh lemon juice, 4 ounces chopped crystallized ginger, 1/2 cup granulated sugar and 4 teaspoons cornstarch. Set aside.


In a separate medium bowl, combine 1/2 cup each of granulated sugar and brown sugar. Stir in 3 cups of flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground nutmeg. Cut in 1 cup (2 sticks) of cold butter with a pastry cutter or a fork until the mixture is crumbly. Whisk one egg in a small bowl and stir into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.


Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.


Other cherry dessert recipes:

Cookin' Canuck's Cherry Garcia Profiteroles (Cream Puffs)
Tartelette's Cherry Bakewell Tartelettes with Cherry Pit Ice Cream Milkshakes
Use Real Butter's Cherry-Almond Clafoutis
Dorie Greenspan Pierre Herme's Cherry-Pistachio Tart
Dine & Dish's Cherry Chocolate Float

Summer Cherry & Crystallized Ginger Crumb Bars

5 cups fresh, pitted cherries, cut in half
3 tbsp fresh lemon juice
4 oz. crystallized ginger, chopped
1/2 cup granulated sugar
4 tsp cornstarch

1/2 cup granulated sugar
1/2 cup brown sugar
3 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
1 cup (2 sticks) cold butter, cut into small pieces
1 egg, lightly beaten

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray.

In a large bowl, combine cherries, lemon juice, crystallized ginger, 1/2 cup sugar and cornstarch. Set aside.

In a separate medium bowl, combine 1/2 cup each of granulated sugar and brown sugar. Stir in flour, baking powder, salt, and nutmeg. Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir the egg into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.

Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.

Makes 32 squares.

Printable recipe

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Title: Cherry Grove on Fire Island 1976

Nelson made this super 8 movie of the summer crowd in Cherry Grove while studying in film school. One summer, Nelson opened a hair salon on Fire Island called David/Nelson.

Title: Food Wishes Recipes - Summer Scrambled Eggs Recipe - How to Make Cherry Tomato, Basil, and Feta Scrambled Eggs

Learn how to make Cherry Tomato, Basil, and Feta Scrambled Eggs! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. Enjoy this easy Cherry Tomato, Basil, and Feta Scrambled Eggs Recipe!

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Grilled Chicken with Plum-Jalapeno Sauce

While on vacation in northern California, we drove from Santa Clara (just outside of San Francisco, in Silicon Valley) to Mammoth Lakes, which is in the eastern Sierra Mountains. This route took us straight through the San Joaquin valley.  This valley is saturated with orchards - grove upon grove of peaches, plums, olives, and almonds, to name a few.  Where there are orchards, there are farm stands.  However, in order to have prolific orchards, one also must have persistent heat.  I'm not talking about the kind of warm summer day that urges you to take a walk to the park or have a picnic in the backyard.  Nope.  I'm talking about scorching, floating-down-the River Hades kind of heat.  It was 113 degrees F when we passed through. Anybody that knows me well knows that I wilt in heat over 90 degrees F.  I was always the kid that came back from gym class with bright red cheeks that didn't subside for at least an hour. However, my love of fresh fruits and veggies trumped the heat and I actually agreed to get out of the car to visit the farm stands.We picked up a bag of the sweetest summer corn, along with a bushel of large, juicy plums, and an incredible cherry pie.  It was well worth the sacrifice!

This recipe is based on a recipe in Food & Wine Magazine. The original recipe called for sweet or spicy red pepper jelly.  However, Mammoth Lakes' grocery store, while relatively well-stocked, was lacking in red pepper jellies.  So, I improvised by adding some mango fruit spread and chopped jalapeno pepper.  I was pretty darn pleased with the results.

Preheat the grill to medium heat.

Place 12 chicken drumsticks on a baking sheet and coat the chicken with 2 tbsp olive oil.

Season well with kosher salt and freshly ground black pepper.


Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Seed and mince half of a jalapeno pepper. Add the pepper and 1/4 cup minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.



Cut 2 medium-sized plums (about 4 oz) each into 1/2-inch pieces and add it to the onion mixture.


Cook until the plums are soft and broken down. Add 1/4 cup mango fruit spread and 1 tsp Dijon mustard.


Cook on high heat until the mango spread melts.

Carefully pour the mixture into a food processor or blender.


Puree until the mixture is smooth.


Baste the chicken drumsticks with the plum puree.


Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Other recipes using plums:

Simply Recipes' Plum Sorbet

Smitten Kitchen's Dimply Plum Cake

101 Cookbooks' Plum & Peach Crisp

Grilled Chicken with Plum-Jalapeno Sauce

12 chicken drumsticks

2 tbsp olive oil

Kosher salt and freshly ground black pepper

2 tbsp unsalted butter

1/4 cup minced red onion

1/2 small jalapeno pepper, seeded and minced

2 plums (4 oz each), cut into 1/2-inch pieces

1/4 cup mango fruit spread

1 tsp Dijon mustard

Preheat the grill to medium heat.

Place the chicken drumsticks on a baking sheet and coat the chicken with the olive oil.  Season well with kosher salt and freshly ground black pepper.  Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Add the jalapeno pepper and minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.  Add the chopped plums to the onion mixture.  Cook until the plums are soft and broken down. Add the mango fruit spread and Dijon mustard.  Cook on high heat until the mango spread melts.  Carefully pour the mixture into a food processor or blender and puree until smooth.

Baste the chicken drumsticks with the plum puree.  Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Makes 12 chicken drumsticks, plus extra sauce for serving.

Printable recipe

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Title: Barbecue Chicken Legs recipe by the BBQ Pit Boys

These grilled Chicken Legs, hot or sweet, are the way we like to eat 'em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.

Title: BBQ Chicken Recipe

Chef Jason Hill of http://www.CookingSessions.com shows you make a delicious and easy BBQ chicken recipe in this episode of "Chef Tips."

After visiting the North Shore's roadside huli huli chicken stands, Jason heads home to the chicken to share his version of Hawaiian BBQ chicken.

First, prepare your BBQ chicken marinade the day before you plan to grill.

Though you can prepare this as a BBQ rotisserie chicken, the results are more flavorful when you cut chicken into pieces.

This recipe for BBQ chicken uses a flavorful marinade that includes brown sugar, honey, pineapple juice, sesame oil, fresh grated ginger and crushed garlic.

When cooking BBQ chicken, consider using a smoker box. For authentic Hawaiian BBQ, use kiawe wood (known in America as mesquite chips).

Once the honey BBQ chicken sauce has soaked into the meat overnight, remove from the refrigerator and cook over high heat, skin side down, turning a couple times. Then, move to the low burner and shut the lid, where it will slowly cook and smoke for about 30 minutes, or until the internal temperature reaches 165 F. The smaller pieces will cook more quickly than the larger breast pieces.

Serve this with your favorite mac salad, cole slaw and white rice.

Go to http://www.CookingSessions.com for the full printed recipe.

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