This is unusual but thoroughly delicious smoothie. The recipe is for 2.
- 6 oz. cooked beets (yes, really)
- 1/2 cup chilled orange juice*
- 5 tbsp. plain yogurt, chilled
- 1/3 cup chilled mineral water – NOT FIZZY
- 1/2 cup whipping cream
- touch of honey
- orange slices for decoration
First and foremost, place the beets in the blender and puree until smooth. Now add all ingredients, except the orange slices and process all until really smooth.
Pour into chilled glasses and decorate with orange slices.
If you can, use blood oranges and blood orange juice if they are in season *
Note:
This recipe is from my cookbook “The B & B Cookbook”.
Fresh Mango Pineapple Salsa
With the big Football game almost here (if you watch American football) this is a great item to serve along with guacamole or a black bean dip. It is easy and very yummy and refreshing.
- 1 cup diced fresh pineapple
- 1 cup diced fresh mango
- 1/2 cup diced red bell pepper
- 1/8 cup fresh cilantro leaves, finely chopped
- 1/8 cup fresh lime juice
- 1 tbsp. honey
- pinch each of cayenne pepper, ground cumin and sea salt
- 1 bag of corn tortilla chips for all the dipping.
Feel free to use any type of chip or cracker. Your house – your rules. Enjoy!
Really Simple Hors d’ Oeurves For Entertaining
Christmas is a short time from now and with all the hustle-bustle going on in your house, here is one of the easiest and tastiest bites to offer your family and guests.
- 8 slices of paper thin prosciutto (1 slice per person actually)
- 8 fresh but ripe figs, cut in half lengthwise
- 1 tbsp. of Balsamic Vinegar of Modena*
- 2 oz. Asiago cheese, shaved into strips using your vegetable peeler
On individual plates, arrange the prosciutto, 2 fig halves (drizzle the Balsamic vinegar over) and a strip or two of the cheese. Add a couple of your best crackers and you will have an easy-peasy bite.
This will, of course, go with any other tidbits you have. Also, have napkins, clean glasses to serve your beverages of choice in, lit candles and enjoy the company at hand.
Note: * The label reads Vinaigre Balsamique de Modene
Chocolate Stacks
This is a really great cookie – easy to make, no baking involved and much, much easier to eat. Well, after all it is the Christmas Season, right?
- 1 – 4 oz. cream cheese
- 2 tbsp. milk
- 2 cups sifted icing sugar
- 2 tbsp. unsweetened chocolate baking liquid
- 1/2 tsp. vanilla
- 3 cups mini marshmallows
- coconut for dipping
Beat cream cheese and milk until completely smooth. Beat in the sugar until smooth. Add the chocolate liquid and vanilla and mix really well.
Add the marshmallows until all have been coated with the chocolate. Drop by tsp. into the coconut, tossing until completely coated. Chill until firm.
These should be stored covered in the refrigerator. These make approximately 4 dozen cookies.
Whole Salmon Cooked In Oven
When the weather isn’t exactly BBQ time, then this is a wonderful way to cook whole salmon in the oven. Don did this yesterday, and we loved it.
- 1 4-8 lb. wild salmon, scaled and cleaned
- 2 tbsp. olive oil
- pinch of kosher salt
- pinch of ground pepper
- 1 mini orange, thinly sliced
- 6 sprigs of fresh dill
- 4 sprigs of fresh parsley
- 5 cloves of garlic, peeled
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
With paper towels, pat dry both the inside and outside of the fish.
Sprinkle both sides with salt and pepper.
Stuff the inside with the orange slices, ill, parsley and garlic and tie the fish closed with cooking twine.
Bake in the oven for about 20-25 minutes until an internal temperature has reached 130 degrees. Note: if fish is quite thick, it may be a few minutes longer.
Remove from the oven and turn the broiler on,, then place the fish back in the oven and broil for about 3 minutes. (just don’t burn it). Remove from the oven, discard the garlic, herbs, etc.
Slice the fish, place on a serving plate and let everyone help themselves. (For your information, w served with asparagus and corn on the cob (cut in halves).
It was yummy and I really liked the light ‘fishy’ taste. This worked.
Chili Stuffed Zucchini Burgers
Calling these burgers could be a misnomer but they sure are good looking when presented at the table and taste even better.
- 1 recipe of “Chili-Don’s way” on this site
- 1 tbsp. olive oil
- 1 cup frozen whole kernal corn
- 1 cup (or more to taste) Tex Mex shredded cheese
- 1 cup of your favourite marinara sauce
Trim the ends off the zucchini. Lengthwise, cut a thin strip just along the top of each one. With a melon baller, scoop out the pulp, leaving a 1/4 inch thick wall of shell. Discard the pulp.
Add the corn to your chili and cook for about 4 minutes. Remove from the heat and add 1/2 of the cheese to the mixture.
Spoon the mixture generously into each shell and place in a baking dish. Cover with tin foil tightly and bake for 30-35 minutes until shell as almost tender. Remove the foil and sprinkle more cheese over each one and return to the oven, baking for just a couple of minutes to melt the cheese.
Plate and top with your marinara sauce. Voila! It is delicious.
Ham And Cheese Puff Pastry Tart
This is a beautiful looking dish to make for a light dinner with a crisp green salad.
- 1 pkg. frozen puff pastry, thawed
- 1 cup diced ham
- 2 cups coarsely grated cheese (choose your favorite)
- 2 cups sliced mushrooms
- 2 large eggs
- 1/2 tsp. chopped fresh rosemary
- pinch of sale and pepper
- 1/4 tsp. ground nutmeg
- 1 cup sour cream
Preheat oven to 400 degrees.
Roll out and unfold 1 pastry sheet on each of two baking sheets.
Top with ham, cheese and mushrooms, leaving a 1/2 inch plain border. Whisk together the eggs, rosemary, pepper, salt and nutmeg in a bowl. Whisk in the sour cream until smooth.
Spoon the egg mixture over the toppings on each pastry. Bake in the oven until the pastry is puffed , golden and the toppings are set. This should take about 23-25 minutes.
Bocconcini and Prosciutto With Mustard Aioli
Our time from now to New Year’s Eve is going to be full of family and friends, and maybe a new idea for the table will be this one. I am going to try to keep them coming so you won’t feel stressed out.
- 4 oz.prosciutto
- 8 oz. of bocconcini, cubed
Cut the prosciutto into 2 1/2″ x 4 ” strips. Wrap a strip around each piece of Bocconcini, pressing the ends of the meat firmly together. Serve with pretty toothpicks inserted and always have the mustard aioli at the ready.
Mustard Aioli
- 1/2 cup mayonnaise
- 2 tsp. seeded mustard
- 2 tsp. finely chopped, fresh basil
Combine these ingredients in a bowl, mixing to blend well. Place next to the ‘bites’ you just prepared.
Note; These can be made about 6 hours ahead, leaving you time to do other things. Store, covered, in the refrigerator. It will not freeze well.
Year Of The Pig Celebration Dumplings
It is not too late to make these and celebrate the New Year. Read it through and you will see that it is not intimidating.
- 1 pkg. won ton wrappers
Filling
- 1/2 lb. ground pork
- 1/4 lb. shrimp, peeled, deveined and minced
- 2 water chestnuts, finely chopped
- 1 scallion, finely chopped
- 1 egg yolk, lightly beaten
- 3/4 tsp. white wine
- pinch of garlic powder
Sauce for Dipping
- 4 tbsp. soy sauce
- 4 tbsp. rice wine vinegar
Make sure the won ton wrappers are at room temperature.
Combine the ingredients for the filling in a bowl and let rest for about 30 minutes.
Lay out 1 wrapper. Place 1/2 – 1 tbsp. filling on the wrapper. Fold the ends toward the middle and pinch to seal. Set aside on parchment paper. Continue until all the filling is used.
Combine the ingredients for the dipping sauce in a small saucepan and bring to the boil. Remove from the stove and cool to room temperature.
In a large frying pan, add a few inches of water. Place the dumplings in one layer in a
Chinese steamer. Place covered steamer in the frying pan and steam for 4-5 minutes or until cooked through.
Serve with the dipping sauce. Makes a great appetizer for 7-8 people.
*If you have a wok, that would be super as well to use.
Mexican Style Chicken
On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a theme day and is truly tasty.
- 1 cup taco sauce , chunky style
- 1/4 cup Dijon mustard
- 4 tbsp. fresh lime juice
- 2 tbsp. butter
- 6 chicken breasts, boneless and skin removed
- 6 tbsp. plain greek yogurt
- 1 large lime, cut into 6 sections
- 3 tsp. chopped cilantro
In a bowl mix together the taco sauce, mustard and lime juice really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.
In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.
When ready to serve, slice the breasts and fan out on individual plates, pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!
Summer Vegetable Pies
This might be one way for kids and adults who claim NOT to like vegetables, to eat them. It is very pretty to look at and the vegetables are not mushy in texture. A super summer dish.
- 2 pie crusts (store bought is good)
- 1 large egg
- 1 tsp. cold water
- 1 tbsp. olive oil
- 1 onion, cut into a small dice
- 1 garlic clove, minced
- 1 1/2 cups Emmental cheese, grated
- 1/2 lb. asparagus, trimmed and cut into 1/2 inch pieces
- 1/2 lb. baby carrots, peeled and cut into 1/2 inch pieces (variety of colours is really pretty)
- 1/2 lb. sugar snap peas, cut into 1/2 inch pieces
- 8 small nugget potatoes, sliced in 1/8 inch pieces
- 2 small zucchinis (1 green – 1 yellow), sliced in 1/8 inch pieces
- 1/2 lb. cherry tomatoes, cut in 1/8 inch slices
- pinch of salt and freshly grated black pepper
Preheat oven to 400 degrees. Roll out the pie crusts to cover two 4 inch pie or tart pans. Cut each crust into 5 inch circles and place one circle in each pan. Confused? Never mind, keep going.
Using small cookie cutters, cut out about 18-20 shapes of your choice and place on a parchment lined cookie sheet.
In a small bowl, whisk the egg with 1 tsp. of cold water. If using a pie plate, then take a small brush and brush the one side of the small cut outs and set around the pie plate edges for a pretty design. Fill the plates with baking weights. If using tart pans, just leave on parchment lined baking tray.
With a fork, prick the base of the pie crust and bake all for about 8-12 moments. Remove from the oven and remove the pie weights. Let cool.
In a medium sized fry pan, heat the olive oil and the onion and garlic, cooking until fragrant which could be 4-5 minutes. Divide into two and spread evenly over the base of the pie plates. Top this layer with the grated cheese.
Blanching Vegetables
Fill a bowl with ice water and set aside. Bring a large pot with water to the boil. Add the asparagus and cook for 1 minute. Remove with a slotted spoon and plunge into the ice water to prevent further cooking. Remove and blot dry with a paper towel. Repeat with the remaining vegetables.
Now here is where you become creative. Line each vegetable up in rows over the cheese, making sure to reach the edges of the pie plates. Trim if necessary for a perfect fit.
Place in the oven and bake for 13-16 minutes until the cheese has all melted and the vegetables are heated through. This can be served hot or warm (room temperature).
Paired beautifully with a chilled Chardonnay.
Little Frittata Bites
These are lovely little bites to serve during an afternoon with friends.
- 1 tbsp. olive oil
- 1 small yellow onion, grated
- 1 garlic clove, minced
- 1 tsp. tarragon, chopped
- 1 tsp. thyme, chopped
- 1 cup fresh peas
- 8 large eggs
- 1/2 cup Gruyere cheese, grated
- pinch of salt
- pinch of pepper
- 12 grape tomatoes, halved
Preheat oven to 350 degrees. Grease a 24 cup, mini muffin tin and set aside.
In a large frying pan, heat the oil over a medium heat and add the onion, cooking until soft (5 minutes), stirring throughout. Stir in the garlic and cook another 1 1/2 minutes. Remove from the heat, adding the thyme, tarragon and peas, then set aside and let cool to room temperature.
In a large bowl, whisk the eggs together with the cheese, cooled pea mixture, salt and pepper until well mixed. Ladle into the prepared muffin, and top with a tomato half, cut side up. Bake for up to 15 minutes until puffed and set. Allow to cool in the pan for a couple of minutes before removing from the pan.
Arrange on a platter and serve warm. Make sure they have napkins.