Garlic Shrimp Bake

I save a lot of shrimp recipes, but I realized I don’t often MAKE shrimp dishes.  Likely due to the cost of fresh shrimp, which can be pretty high.  I am not opposed to cooking with frozen shrimp, but it’s not my preference.  It’s just too watery, I hate thawing it, and they don’t quite live up to their fresher cousins.  Anyway, shrimp is something I really enjoy when I do get a chance to make it and this dish is no exception.

It has SO much flavor it’s unbelievable, especially considering how simple it really is.  Everything goes into one dish and gets thrown into the oven.  Of course you will want to make some bread to go along and sop up that amazing sauce in the bottom of the pan.  I also chose to whip up some orzo (which I flavored with a quick gremolata) because as usual my husband wouldn’t have called it dinner without some form of starch.  They all went very nicely together.

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The shrimp has such a freshness to it from the lemon, garlic and parsley.  Then you get that heat from the red pepper flakes that really kicks it up a notch, while still having a sweetness to it as well.  The tomatoes become little jewels that soak up that liquid in the bottom and they literally burst in your mouth.

Though the cost of shrimp often leaves me a bit shocked, I would gladly pay it a little more often to enjoy such fantastic dishes as this.  This dish would also be a great dinner party addition, perhaps justifying the cost even a bit more.  If that wasn’t enough to convince you, I would even go so far as to say it’s a pretty healthy dish, with most of the fat coming from the olive oil which is said to be good for you anyway.  So with those great excuses, you have no reason NOT to go out and pick up some nice shrimp and treat yourself to this dish!

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Garlic Shrimp Bake

Ingredients :

  • 1.25 lb shrimp, peeled and deveined (if you are making this for two as we did you could easily get away with a lb and not have such a crowded pan)
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 3 T. lemon juice (I actually just used the juice of one lemon and the zest as well)
  • 3 T. olive oil
  • splash of white wine (about 2 tablespoons or so)
  • 1/4 cup chopped tomatoes (I used one roma tomato)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. fresh parsley, chopped

Directions :

  1. Preheat oven to 375° F.
  2. Arrange all the ingredients except the parsley in an oven-safe skillet (cast iron works great for this).  Bake for 10 minutes, or until shrimp is done (depending on the size of shrimp you buy).
  3. Remove from oven, top with parsley and serve along side some bread or pasta.

Recipe from Nutritious Eats


Creamy Mushroom Pasta

I adore mushrooms.  I just love their earthiness.  A lot of people like them as a meat replacement in meals because they are fairly hearty.  This is completely ok with me, but my husband doesn’t quite agree.  Of course, the person who plans and prepares the meals has final say, and so sometimes he has to just put on his best game face and muddle through without meat.  Though he will often comment that a dish might be better with some meat added…. as is the case with today’s Creamy Mushroom Pasta in which he suggested pouring the mushrooms over some steak, he usually admits that it was pretty dang good and he can handle it without.

This particular dish is definitely satisfying and unless you’re a pure carnivore like my husband you won’t miss the meat.  When a dish calls for a lot of mushrooms I like to get a mix if I can.  Today I went with half and half cremini and white button mushrooms.  The recipe also left me with a choice to make regarding the cheese used, calling only for “tasty cheese”.  Knowing that it was an age old pairing I went with Gruyere, which if you are unfamiliar resembles a Swiss cheese.  Any Swiss cheese would be a good choice for this.  In fact I found an applewood smoked Swiss cheese at the store that I ALMOST went with but decided last minute on the gruyere…. maybe next time.

According to the blog in which I found this recipe it was created with an inspiration of removing the “cream of soup” aspect.  I never saw, or tried the original recipe, but I can definitely vouch for it’s success in producing a cream of mushroom soup taste, however with a definite fresher note.  I especially liked the thyme coming through in this… another age old pairing with mushrooms.  The dish holds up beautifully as leftovers, allowing me to enjoy it for lunch the next few days which is always a plus too.  One variation I might try next time is to add a splash or two of some white wine to bring a brightness and cut through some of the heaviness of the dish, but you definitely can’t go wrong with this recipe as written if you are in the mood for a great comfort dish!

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Creamy Mushroom Pasta

Ingredients :

  • 2 T. butter
  • 1 tsp. cooking oil
  • 1 brown onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 5 sprigs of fresh thyme
  • 400g sliced mushrooms (I used two 8oz packages from the store)
  • 4 T. all-purpose flour
  • 2 cups vegetable stock
  • 1 cup low fat milk
  • 1 cup tasty cheese (see note above)
  • 250g shell pasta, cooked according to package directions

Directions :

  1. Melt butter with a teaspoon of cooking oil in a large skillet over medium heat.  When butter begins to bubble, add onion, garlic and thyme. Saute until the onion is translucent and the garlic becomes aromatic.
  2. Add sliced mushrooms and mix well.  Allow the mushrooms to cook until their size reduces to about half and they are browned.  Sprinkle flour over the mushrooms and mix well.  Continue to cook, stirring for about a minute to cook out the raw flour flavor taking care not to burn it.
  3. Add vegetable stock, a quarter cup at a time.  Stir to combine each time and allow the mixture cook over a low heat and thicken between each addition.  Once all the stock has been incorporated, add the milk and again allow it to simmer and thicken. Once it resembles cream of mushroom soup add the cheese.  Cook until cheese has melted and the sauce becomes thick (like a velvety cheese sauce).  Season with salt and pepper to taste.
  4. Toss in the cooked pasta shells and serve topped with a bit more thyme.  Other optional toppings suggested are some red pepper flakes, parsley, or a bit more pepper.

Recipe from Fuss Free Cooking

Published in: on April 21, 2015 at 8:19 am  Comments (1)  
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Strawberry Balsamic Pizza with Chicken & Applewood Bacon

When choosing recipes for my menu, and hopefully for my blog I often spend hours searching through thousands of them.  I don’t really go into a week of planning with specifics in mind, I like to stay pretty open to whatever catches my eye.  Among the many that just don’t make the cut are some that I like to save for a later date for one reason or another… perhaps they are a bit too indulgent for my current eating habits, or would be great for a nice meal, or other times they just look so interesting to me that I can’t help but save them to reconsider later on.

Tonight’s recipe falls under the last category.  While the idea of fruits in savory dishes is most definitely not a “new” thing, it is somewhat foreign to me.  I guess it’s just hardwired into my brain that they are sweet… and thus best suited for desserts.  Of course this is not true, and through my experimentation I have come to realize this, but there are still plenty of fruit and savory combinations I have yet to try…. perhaps someday.  One that had been a long time on my list was strawberries and balsamic vinegar.  When I saw this recipe it just really stood out, and I knew I HAD to try it.  Not only do we love gourmet pizzas, and want to try the flavor combo, but it also has bacon!  Who could ask for more!?

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Let’s just say…. I was NOT disappointed.  In fact I could easily put this up there in my top favorite pizzas.  It has such a freshness to it from the strawberries and cilantro, balanced perfectly with the sweet, tangy and ever so slightly spicy sauce (which according to my husband tastes like BBQ sauce, but perhaps a fruity version) and salty crisp bacon.  Plus, it’s a gorgeous pizza with all the colors, and sure to impress.  I honestly would not change a thing about this recipe or even embellish it.  I plan on making this one over and over again.

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Though I wouldn’t change anything, there are a couple places that leave some room for versatility based on what you use.  For the crust I used a Stone Fire flatbread (multigrain) which I found in my local grocery store.  And for the strawberry jam I went with Santa Cruz Organics Strawberry Spread, which I feel is a little fresher/less sweet than some of the popular brands.  As I mentioned above the sriracha lends just a HINT of heat to this, and it was great as is, but I would also like to try it with a bit more and see what that does in terms of balance as well.  For the cheese I used an Italian Blend, pre-shredded.  Feel free to over-estimate your ingredients like I tend to do and really pile them on there… mine was kind of heaping when I got it all on there because my crust was already perhaps a bit smaller than a typical “ball of dough” would yield and I get a bit heavy handed.  As long as you have a crust that can stand up to it, I say the more the better!

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Strawberry Balsamic Pizza with Chicken & Applewood Bacon

Ingredients :

  • 1/2 cup strawberry jam or preserves
  • 1/4 cup balsamic vinegar
  • 1 tsp. Sriracha Chili Sauce
  • 1 ball pizza dough
  • 1 cup diced or shredded cooked chicken breast (I used rotisserie)
  • 1/2 cup applewood smoked bacon, cut into 1 inch pieces, cooked
  • 1/2 cup thin sliced sweet onion
  • 12 oz. shredded Italian blend cheese (I used closer to 6-8 oz because my crust was smaller)
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh strawberries, diced small

Directions :

  1. Place pizza stone or sheet pan on middle rack of oven.  Preheat to 450 degrees (I was making other things at the same time and with a pre-baked crust I just left mine at 400 which worked great)
  2. Place balsamic vinegar in a small saucepan.  Bring to boil, then reduce heat and simmer 4-5 minutes or until reduced to half of original volume and mixture is thick and syrupy.  Add strawberry preserves and Sriracha and mix well.  Set aside to cool.
  3. Pat or roll out pizza dough on lightly floured surface to approximately a 14 inch circle.  Place a piece of parchment paper, slightly larger than your dough, on a pizza peel or upside down sheet pan (to help in transfer).  Sprinkle parchment paper lightly with cornmeal.  Fold dough in quarters and place on parchment paper, then unfold.  (Or if you are using ready made crust like me forget all that)
  4. Combine chicken with 2 T. of the balsamic-strawberry mixture and mix to coat all chicken with sauce.  Pour rest of sauce onto pizza dough and spread to cover, leaving 1 inch border on edges.  Scatter chicken evenly over the sauce.
  5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly.  Scatter bacon and sweet onion over cheese.  Scatter remaining cheese over this layer.
  6. Slide parchment paper with pizza on top onto stone or cookie sheet.  Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown.  Watch carefully, at this temperature it is easy to burn the pizza. (I only had to bake mine the same amount of time at 400 with the pre-made crust)
  7. Remove from oven and let cool slightly, 1-2 minutes.  Sprinkle with chopped cilantro and fresh diced strawberries and serve!

Recipe from The Cafe

Pan Seared Salmon with Chive Dill Butter

So I know it’s been a while again since my last post, but what can I say….. I just get busy and unfortunately my blog and even making new recipes in general takes a back seat for a while.  But I always come back!  I left off with my first installment of a new project called Kids in the Kitchen, and though I haven’t had time to fit in another between busy school schedules, mini vacations and illnesses it’s still on my to-do list so be watching for that!  In the meantime I am hoping things have settled down enough that I can focus on making new and, in keeping with my current mindset of eating lighter and losing some of this holiday weight, healthier recipes.

First up on the menu is this Pan Seared Salmon with Chive Dill Butter.  I will share my technique/recipe below, but this is one of those great recipes that has a lot of versatility.  All you’re doing is preparing a piece of salmon and mixing whatever flavors you want into some butter to top it off.  Super simple.  I served this with some grilled asparagus drizzled with olive oil and salt and pepper, and some smashed potatoes.  This was my first time trying smashed potatoes and all I can say is now I am a believer!  So good, with a crispy outside, seasoned just right, and soft in the middle….. but let’s get back to the salmon lol.

I will admit, I have struggled to cook salmon in the past.  It’s not particularly hard, but cooking fish in general takes practice to get it done right where you get that nice crust on top and the fish is nicely cooked through.  I have either had it stick in my pan, or ended up with somewhat undercooked fish in the middle of a nice thick piece of fish.  With time, however, I have gotten the hang of it.  Although I switched over to stainless steel cookware some time ago to cut down on my use of non-stick and their chemicals. fish is something I pretty much always use nonstick for.  Specifically, I use a a Rachel Ray Anodized Nonstick skillet and it works beautifully for giving me a nice crust, but avoiding the dreaded stick.  Another very important tip when cooking fish to ensure it doesn’t stick and gets great crust is to leave it alone once you have placed it in the pan.  It may be tempting to lift the edges to check, or slide it around to see if it’s sticking but don’t.  Trust me.  And don’t forget to use oil or butter or something to grease your pan.  Once it’s done on one side according to your recipe’s directions flip it once and again leave it alone til it’s time to come out.  It also helps to take your fish out a few minutes early to bring the temp up just a bit before you start, and make sure it’s dry…. especially if you are cooking with previously frozen fish.  Of course, as with pretty much all food, seasoning is important, so don’t forget to season before you place it in the pan!

Now that we talked a bit about cooking a nice piece of salmon, let’s talk about the butter…. as I mentioned it’s a versatile method.  You could put whatever herbs or seasonings in this you like.  The butter will melt beautifully over the warm fish and give that richness that takes a boring piece of fish to a whole new level, imparting the flavors you incorporated at the same time.  For this recipe I used some fresh chives, dill, garlic, lemon and some salt and pepper.  It’s important to start with room temperature butter for this, so don’t forget to take it out in advance.  You could even make the butter in advance and either use it hard from the fridge, or take it out a little before for a softer butter…. and any leftovers can be used on other meats, bread, or whatever sounds good to you.

As a natural casualty to having to photograph my food before I can eat it my salmon had cooled a bit while I was setting up so my butter wasn’t melting over it right away as I would have liked for the photos, so you’ll have to use your imagination a bit.

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Pan Seared Salmon with Chive Dill Butter

Ingredients :

  • salmon fillets (about a lb) * I used salmon with the skin
  • 1 T. olive oil
  • salt and pepper to taste
  • 2-3 T. butter, at room temp * I just eyeballed how much butter so this is estimation
  • drizzle of olive oil (about 1/2 tsp. perhaps)
  • fresh chives, chopped (about 1 tsp. or so)
  • fresh dill, chopped (about 1 tsp or so)
  • salt and pepper to taste (separate from the salt and pepper above)
  • garlic clove, minced
  • lemon zest
  • Lemon wedges (for serving with the fish)

Directions :

  1.  Make your butter first.  To your room temp butter add your herbs, a drizzle of olive oil, the garlic, lemon zest (by preference but about a tsp or so), and some salt and pepper.  Using a small spatula sort of stir/whip it up until well combined and set aside.  If making ahead put back in the fridge.  You can either use it straight from the fridge later on, or let it warm up just a bit so it’s a little softer.
  2. Prepare you salmon.  If you are using previously frozen salmon be sure to pat dry before you start.  Season your salmon with a bit of salt and pepper (I like to use coarse salt when seasoning meat).  If you are using salmon with skin you don’t need to season that side, but if not I would suggest doing both sides.
  3. Heat the T. of oil in a nonstick pan over medium-high heat.  If using skin-on salmon place it in your pan skin UP so you get the nice crust from that first bit of heat on the top of your fish first.  Once you have set your fish in your pan DON’T TOUCH IT for about 4-5 minutes.  You see the fish start to turn opaque towards the middle and the edges will start to brown.  Flip it and cook an additional 4-5 minutes.  Of course the cook-time depends on the thickness of your fish, so take that into consideration, and watch for the fish to become opaque all the way through.
  4. Remove from pan and top with a dollop of your prepared butter.  Serve immediately with lemon wedges.

Note : Amounts for the herbs in the butter are estimations and I encourage you to use more or less to your tastes.  I like a nice punch of flavor and likely used more than stated above.

Pasta with Shrimp, Lime & Saffron

Whenever I make a dish with fish or shellfish in it I just feel like I am eating better.  Obviously that is not always the case, but generally I do feel it holds some truth.  Fish and shellfish are both very low calorie and fat, and generally are prepared in ways that keep things light and fresh.  Despite the large amount of olive oil in this dish (but keeping in mind olive oil IS good for you lol) I do feel like this is a pretty light, yet satisfying dish.  The nice fresh, slightly sweet taste of the shrimp pairs perfectly with the bright tangy and spicy sauce.

Let’s talk about saffron for a minute.  It is the most expensive spice on the market and most people have probably never tried it.  It is actually the stigma of a certain type of crocus.  It lends a sort of sweetness to a dish, and a little goes a LONG way.  When you buy it you often get a tiny amount and you really only need a few threads for a dish.  If you just can’t justify spending so much on a spice, I think this dish would still be a winner without it, but if you’re curious definitely give a shot!  It will probably last you a long time because not many dishes call for it.  A tip I found for dispersing the flavor more evenly in your dish is to soak the threads for about 5 minutes in a teaspoon of warm water or white wine to then be used in your dish.

The recipe I followed actually had a slightly different name (Pasta with Scampi, Lime & Saffron), but I don’t think it’s correct.  When I think of scampi I think of shrimp cooked in a garlic butter sauce, and there is no butter in this dish.  There is however a good deal of garlic.  Don’t shy away from it, it’s not nearly as intense as it seems lol.  I used a shallot as my onion for a more mild onion flavor.  The recipe was also originally written for a full lb box of pasta, but I used a bit less (11oz).  I didn’t end up needing any pasta water to thin my sauce out, but don’t forget to hang on to it just in case.  The recipe I followed called for Nolly Pratt, but I have no idea what that is (however they referenced white wine in the article so that’s what I went with), instead I used a chardonnay.  And, as always, if you can get your hands on some nice fresh shrimp that would definitely be best.  However frozen is fine too.  I wanted to leave the tails on for a prettier picture, but the part of me that can’t stand food that is a hassle to eat won in this case.

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Pasta with Shrimp, Lime, & Saffron

Ingredients :

  • 12 oz. linguine
  • 1/4 cup olive oil
  • 18 medium sized shrimp (about a lb)
  • 1 onion finely chopped (or shallot)
  • 8 garlic cloves, thinly sliced
  • 100 ml white wine
  • few strands of saffron (remember a little goes a long way)
  • zest of 2 limes
  • juice of 1 lime
  • 1 tsp. chili flakes
  • 1/4 cup freshly chopped parsley
  • 1/4 sliced green onions
  • black and white sesame seeds for garnish
  • salt and pepper to taste

Directions :

  1. Clean, devein, and prepare shrimp how you like them.  Salt and pepper them.
  2. Heat a skillet over medium to medium-high heat with a bit of your oil and cook shrimp on each side for about a minute and set aside.  They should be mostly cooked through because they won’t cook much longer after this, but remember shrimp are easy to over-cook.
  3. Add the rest of your oil to the skillet and saute onions for a few minutes until softened.  Add garlic, chili flakes and saffron (on medium so your garlic doesn’t burn) and cook until fragrant.
  4. Add white wine, and scrape any bits off the bottom of your pan.  Bump it back up to medium-high and let it simmer for a couple minutes.
  5. Meanwhile, cook pasta according to package directions and reserve some of the starchy pasta water to thin your sauce as needed.
  6. Add to your pan the chopped parsley, lime zest, lime juice, green onions, and drained pasta.  Add a little of the pasta water at this time (only if necessary) as well.
  7. Add your shrimp, toss to coat, and heat through… make sure your shrimp are now fully cooked through.
  8. Garnish with a sprinkling of black and white sesame seeds and a wedge of lime.

Recipe from My Kitchen Treasures



Marsala Mushroom, Spinach & Hazelnut Orzo

First things first… some of you may have noticed I took a rather long hiatus from this blog.  There were multiple reasons, it was just basically something I needed to do, but I am ready to get back into things…. I hope lol.  Life is a bit chaotic right now as I am adjusting to new schedules with my baby finally in preschool 3 days a week, but I have been having that urge to not only start meal planning and trying new recipes again, but to blog them as well.  The rest of you, maybe didn’t notice at all, and that’s ok too lol.  I hope in my absence everyone still enjoyed the many wonderful recipes already posted on my blog.

Now for the recipe…

This was definitely a winner in my book.  Such wonderful flavor and a great blend of textures.  I especially liked the crunch and nuttiness of the hazelnuts along side the mushrooms.  This does make a lot, so I am hoping the leftovers are just as good, which I think they will be.

I actually have never cooked with marsala wine before, and it was kind of funny… I was searching all over the wine section for it, when I had to look it up on my phone and realized it would be near the vinegars.  So there, I have saved you that bit of embarrassment if you have never purchased it before.  Anyway, I love a good mushroom dish and this is exactly that.  It called for 3 cups of mushrooms, but I honestly don’t know how you can measure mushrooms by the cup… so I just grabbed like 12-14 and eyeballed it.  I cut them fairly thick so they would stand up to the cooking and retain a bit of meatiness to them and that worked out well.  I actually simmered everything for about 9 minutes, instead of the 5, because I had a late start getting my orzo into the boiling water.  Everything came together very easily, and dinner was ready in a short time which is always a plus on those busy weeknights.

I tried something a little different from my norm, which is just taking a shot at the end… and attempted to get some ingredient shots and even some cooking shots, but it wasn’t hard to realize that’s not my forte!  Not only is the light in my kitchen not very conducive to that sort of thing, but I just don’t have the time while cooking to fiddle with it.  I am usually always doing SOMETHING, and more often than not I am a sweaty, frazzled mess and the last thing I want to do is take pictures lol.  I might try from time to time, but I can’t promise anything.

Because I was in a rush when copying the recipe down I forgot one of the ingredients (which I did put in the dish since I added it in the steps), so it didn’t make it in the picture.  Any guesses as to what it was?  I will give you a hint… it’s not the salt and pepper (though also not pictured) and it’s one of my FAVORITE and most used ingredients…..

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 Marsala Mushroom, Spinach & Hazelnut Orzo

Ingredients :

  • 2 C. uncooked orzo
  • 2 T. olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 3 C. cremini mushrooms, sliced
  • 1/2 C. vegetable stock
  • 3/4  C. marsala cooking wine
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 C. fresh spinach
  • 1/2 C. marscapone
  • 1/4 C. pecorino, or an Italian blend like parmesan and romano like I used
  • juice of 2 lemons
  • 2/3 C. toasted hazelnuts

Directions :

  1. Cook orzo according to package directions.
  2. Meanwhile saute shallot in oil over medium heat until softened (about 2 min.).  Add garlic and saute another 30 seconds or so until fragrant.
  3. Add mushrooms, cook until they begin to brown and soften.  This takes about 3-4 minutes.  Stir often.
  4. Add Vegetable stock, marsala, salt and pepper, making sure to deglaze the pan.  Bring to a boil, reduce heat and allow to simmer at least 5 minutes (or longer if you are waiting on your orzo like I was).  Stir often and make sure not to overcook your mushrooms.
  5. Add mushroom mixture to drained orzo, then add your spinach, marscapone, and Italian cheese, stirring until cheeses are melted and spinach is wilted in.
  6. Stir in lemon juice and hazelnuts and serve immediately.

Note : it calls for toasted hazelnuts.  I find it best to do this BEFORE I start cooking so I don’t totally forget about them and end up burning them.  There are two ways to do this…. some people like to do it in the oven, or you can do it like I do, in a skillet over medium heat stirring almost constantly and watching closely.  Once they start to toast they will burn quickly if you aren’t careful.  I prefer the skillet method because I am not only watching them the entire time and not likely to forget them, but I find they cook less evenly when just left on a sheet in the oven and some will still burn in there.


Recipe from Orchard Street Kitchen


Lighter Fresh Raspberry Squares

These were absolutely amazing!  I love raspberry, and these were no exception.  They are the perfect balance of sweet, fresh raspberry flavor, and nutty crust that reminds me a lot of my family’s pie crust recipe.  I would eat these whether or not they included the word “Lighter” in their title, but you can think of that as the icing on the cake.  Who doesn’t like to enjoy a fantastic dessert, and know that it’s considered “lighter”!?  This recipe was adapted from Eating Well Magazine.

I did have one little issue though, but I am assuming it was a time thing and not a recipe thing.  I followed the directions for baking time, and noted the slightly jiggly center when taking it out as mentioned in the recipe.  However, once cooled I realized they never really set up all the way.  I think it would have been better to go until they were no longer jiggly, though the crust was starting to brown on the bottom around some of the edges.  That could probably be countered with just baking the crust a little less.  I did so until it started to brown as stated, but you could probably take it out just before and it would be enough.  Or perhaps just turning the convection fan on would be enough, though I tend to not do that when baking because it cooks the top too fast in my oven.  Anyway, the sightly oozy filling didn’t subtract from the flavor or enjoyment of these, it just made them look a little less perfect lol.  I also didn’t have any fresh raspberries to top them off for the picture since I used frozen but that’s optional anyway.  I think it would be nice with a fresh berry on top, but it’s not necessary.


Lighter Fresh Raspberry Squares

Makes : 9 squares

Ingredients :

Crust :

  • 1 cup unbleached all-purpose flour
  • 1/4 cup ground pecan nuts
  • 1/3 cup powdered sugar
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 3 T. canola oil
  • 3 T. butter, softened

Filling :

  • 3 cups fresh raspberries, or frozen
  • 1/3 cup water
  • 2 T. freshly squeezed lemon juice
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 3 T. cornstarch
  • pinch of salt

To Serve :

  • powdered sugar
  • fresh raspberries

Directions :

  1. Preheat oven to 350°.  Line an 8″ square baking pan with parchment paper, letting it overhang on two sides.
  2. For the crust : combine flour, ground pecan nuts, powdered sugar, cornstarch and 1/4 tsp. salt in a medium bowl.  Add oil and butter. Using a pastry cutter, blend into the flour mixture until evenly combined. The mixture should be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.
  3. For the filling : While the crust is baking, combine raspberries and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Discard the seeds. Pour the strained juice into a measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir in lemon juice.
  4. Whisk granulated sugar, cornstarch and a pinch of salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture, pouring it slowly into the egg mixture while beating constantly. Pour the filling over the crust.
  5. Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.) Let cool to room temperature in the pan on a wire rack, about 1 ½ hours. Gently slide a sharp knife along the edges of the pan that are not covered with parchment paper, and lift out of the pan all in one piece using the edges of the parchment paper. Cut into 9 squares.
  6. Dust with powdered sugar and garnish with fresh raspberries, if desired, just before serving. Keep remaining squares in an airtight container (in a single layer) in the fridge and eat within 3 days.

Recipe from Food Nouveau


Published in: on July 16, 2013 at 10:01 am  Comments (2)  
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Key Lime Pie & Homemade Whipped Cream

This is not the unnaturally green pie you get at the store, but a TRUE key lime pie filled with fresh ingredients and flavor.  It’s a bit more work, but so worth the effort.  I was very pleased with how this pie turned out, and I would definitely make it again.  I made this one for some friends, for our dinner party, and it was the first time making this recipe.  Usually I don’t like to take chances, when cooking for other people, on recipes I haven’t tried before, but I am glad I did with this one.

As I mentioned it is a bit of work… especially when it comes to zesting and juicing all those tiny key limes!  I thought my arm would fall off, or that I would grate more of my fingers into the pie than actual zest, but I somehow made it through lol.  I bought one of those green netted bags of key limes, and I wanna say it took about 20-25 to get the full amount of zest, and ALL of them (minus the one I left out for garnish) to get the amount of juice called for in this recipe.  Actually I was a little short, and ended up having to cut up about half a regular lime for the rest.  Whether you have to do it that way or not, I strongly urge you NOT to use the bottled lime juices.  They are so artificial tasting.  Trust me on this, no short cuts!

The other thing I was tempted to take a short cut on was the crust.  A graham cracker crust, though quite simple to make, is somewhat of a struggle for me for some reason.  More often than not I end up with a crumbly mess when I go to serve it, but miraculously this one turned out well and held together nicely.  Because I was concerned though I didn’t even go for a single slice shot when taking pictures.  Not that the first slice ever comes out clean anyway!  I really just didn’t want to make my guests wait any longer as they were already being so patient allowing me to take the few photographs I was able to get (not my best work unfortunately lol).  It’s good that we didn’t wait longer because our power actually went out for some reason after that and it got dark in my house rather quickly.

Finally, making homemade whipped cream…. another labor of love for sure!  I actually don’t recall ever making my own before then, but I really enjoyed it and think I will always do it that when as long as time allows.  We did it the hard way and whipped it up by hand.  Talk about an arm workout!  Guess you don’t have to feel as guilty about eating the pie after all that hard work.  We actually all took turns because my arm was going to fall off otherwise.  Made for some good laughs for sure.  You could of course use a mixer, preferably one with a whisk attachment, but where’s the fun in that?!

Anyway, all that work comes together to make a fantastic pie with a great tart flavor and creaminess.  You will never be able to eat that green garbage from the store again!


Key Lime Pie

Makes : 1 pie

Ingredients :

  • 1 1/3 cup graham cracker crumbs
  • 1/3 cup sugar
  • 6 T. unsalted butter, melted
  • 5 large egg yolks, room temperature
  • 2 T. sugar
  • 2 T. lime zest
  • 1 (14oz) can sweetened condensed milk
  • 3/4 cup key lime juice
  • 1/4 tsp. vanilla extract
  • whipped cream for serving (recipe to follow)

Directions :

  1. Preheat the oven to 350 degrees. In a bowl, combine the graham cracker crumbs, sugar and butter. Dump the crumbs into a 9-inch pie plate. Press the crumbs in an even layer on the bottom and up the sides of the pie plate. Bake until the crust is lightly browned, about 10 minutes. Set aside while you make the filling.
  2. In a medium bowl, beat the yolks, sugar and zest with a hand mixer until pale and thick, about 2 minutes. Add in the milk and beat for 2 to 3 minutes more. Add the lime juice and vanilla. Mix until smooth. Pour the filling into the prepared crust and bake until the filling is just set, about 10 minutes. Allow the pie to cool to room temperature; cover loosely with plastic wrap and refrigerate for at least 3 hours before serving. Serve with whipped cream.  *Note, I found covering with plastic wrap stuck to the pie which as you can see made it no longer smooth on top, so I put the base of my largest springform pan on top and then wrapped that on with plastic wrap.


Homemade Whipped Cream

Ingredients :

  • 1 cup heavy whipping cream
  • 2 T. sugar or confectioner’s sugar (I used confectioner’s)
  • 1/2 tsp. vanilla extract

Directions :

  1. In a deep mixing bowl combine all ingredients. 
  2. Using a handheld mixer on medium-high speed (or a whisk), beat until soft peaks form. Makes about 2 cups.

Recipes from picture-perfect meals



Orzo Chicken Asiago

There are times when the simplest of recipes to prepare end up being some of the best to eat, and this is one of those times.  I could see this becoming a regular in anybody’s household.  It’s far within most people’s comfort zones, simple to make, and has everything most people look for in a meal.  You have your starch, your protein, your dairy, and your veggies all in one colorful dish!

While trying to get my husband’s opinion on the dish for this blog, as I often try to do because I feel like he is a “meat and potatoes” kind of guy and therefore harder to please when it comes to trying new things, I was given a rating of 8 out of 10.  When I asked him to elaborate on that, he simply said “the tomatoes weren’t terrible”.  Not exactly helpful if you ask me… I mentioned such to him and that my readers are not going to want to try a dish that is described as being “not terrible”.  He said that if someone like himself, who hates tomatoes, would say the dish was an 8 and that he liked it in spite of the tomatoes that it must be good.  So there you have it… the tomatoes aren’t terrible.

I, on the other hand, and I might add I also don’t like large pieces of tomato, thought they were not only “not terrible” but that they were a key ingredient in the dish, and part of what makes it so fantastic.  All the freshness added by the tomatoes, onions, peas, and parsley give this a light feeling not typical of most pasta dishes. This is also true because of the orzo, which is a small pasta, but seems a lot like rice in shape and texture.  The orzo is perfect for this because it gives it a risotto feel and leave it so creamy in texture with the Asiago.  The only change I made to this recipe was to pre-cook my chicken.  I did this mostly because it had been in my fridge for a few too many days and I was nervous to leave it in there a couple more until I was ready to cook it.  As often happens, I took my meat out with specific dates in mind, but plans changed, and things got pushed back a couple days.  Rather than waste the meat I just cooked the chicken with a little salt and pepper in the skillet and put it back in the fridge.  I have to admit I was a little apprehensive about boiling the chicken for so little time in this recipe (and especially now because my orzo only took 9 minutes to cook) from a raw state, and it being done properly.  So even when I make this next… and there will be a next time…. I will pre-cook the chicken as I did this time.  For the wine I again used the Moscato I had opened the night before and it worked very well for this….. and was also quite enjoyed straight from the bottle as I was cooking… shhh!  Good thing I was only cooking for my husband and I lol.

Anyway, I highly recommend EVERYONE try this recipe.


Orzo Chicken Asiago

Serves : 4

Ingredients :

  • 1 lb chicken breast, cut into bite sized pieces (see above, I pre-cooked mine)
  • 1 1/4 cups uncooked Orzo
  • 3 cups chicken broth
  • 1/4 cup white wine
  • 1/2 tsp. sea salt
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1 tsp. rosemary
  • 1/4 tsp. black pepper
  • 1/4 cup green onions, chopped
  • 1 cup fresh diced tomatoes (I used cherry tomatoes)
  • 1 cup frozen peas
  • 1 cup fresh grated Asiago cheese
  • parsley

Directions :

  1. Do your prep work ahead of time so you can keep your attention on the pasta, and stirring it.  You also don’t want to over cook your pasta into mush!
  2. In a dutch oven combine broth and white wine.  Bring to a boil over medium-high heat.  Add the chicken and orzo.  Reduce to a simmer and cook for about 9-12 minutes or until pasta is done, but still a bit al dente.  Mine took about 9 minutes.  Stir frequently the entire time.  About halfway through cook time add your dry herbs, salt and pepper.
  3. In the last minute add the tomatoes and green onions. 
  4. Remove from heat, add in the frozen peas and stir around to help cook the pasta.  Add in your cheese and parsley and serve.

Recipe from citronlimette


Published in: on March 9, 2013 at 9:19 am  Comments (1)  
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Chilean Salmon with Avocado Cream Sauce + Island Nectar

As promised last night on my facebook page, here is Chilean Salmon with Avocado Cream Sauce and a drink I made up to use the rest of the coconut water.  If you are following my facebook page (there is a button on the right hand side of this blog) you will know that I had a bit of a fiasco with this recipe last night.  Because I had such a thick piece of salmon, and didn’t want to cut it and take away from the photographic presentation, I ended up with a portion in the middle/bottom that wasn’t quite done.  Having the skin still on the bottom side didn’t help either.  It wasn’t a big deal though, as I just flaked off the parts that were done and then put the rest back in the skillet for a minute more until it was done.  It was quite the mess however since I had already put the sauce on top.  I suggest making sure your pieces are cut more reasonably though if you want to present a beautiful piece of fish on the plate.

The flavor of this salmon was fantastic!  The actual preparation of the salmon is very simple, but allowing the lemon juice to soak in a bit and then covering the top with a generous amount of course sea salt and pepper results in such a beautiful crust that is full of flavor and allows the actual salmon flavor to really be the star.  Topped with the cool, creamy, slightly spicy avocado cream dip this is melt in your mouth good!  As I mentioned, my piece of salmon still had the skin on one side, which can be nice for presentation if you like that sort of thing, but I feel like it kind of messes up the cooking process… at least in a hot skillet since it seems to block some of the heat from reaching that bottom side and making it through to the middle to ensure a fully cooked fillet.  It would also be nice without the skin to have the option to salt and pepper both sides for even more crust.

Note : my piece of salmon was quite wet to start, and I had forgotten to pat dry it a bit before putting the lemon juice on.  As a result when I placed in into the hot oil in my skillet there was a LOT of splash from the moisture which not only caused a disaster on my stove top, but also managed to give me quite a few little burns.  I imagine even if you do dry your fish off well before putting the lemon juice on it’s going to splatter a bit from the lemon juice so beware and consider having a splatter screen handy!  And here is another little tip when cooking fish in a skillet.  Once you set the fish down don’t touch it until you see the bottom is starting to brown and the color will start to change up the side of your fillet.  You want it to be about halfway before you flip it.  If you try to move it before it starts to crust over you chance breaking the fish or having it stick to the skillet.  Also, always use oil or non-stick spray and cook in a quality skillet.

Chilean Salmon w/ Avocado Cream Sauce

Serves : 2+                          Time to make : 15 minutes

Ingredients :

  • 1 lb fresh salmon fillets (2 good sized fillets or you can opt for smaller pieces to serve more people)
  • lemon
  • course sea salt
  • fresh ground black pepper
  • olive oil (about 2-3 T.)
  • 1 Haas avocado, about 2/3 cup
  • 2 T. fresh lemon juice
  • 1 T. finely chopped shallots
  • 1/3 C. coconut water (I used Blue Monkey with pulp)
  • pinch cayenne pepper
  • pinch chili powder
  • pinch smoked paprika
  • 1/4 tsp. cumin
  • 2 tsp. white wine vinegar
  • 1 T. olive oil
  • 1 T. chopped chives

Directions :

  1. Pat dry your fillets and then place on a plate and squeeze the juice of one lemon over top and allow to sit for about 5-10 minutes.  Heat oil in a skillet over medium-high heat until hot, but not smoking.  Generously sprinkle your course sea salt and fresh ground black pepper onto the salmon fillets before carefully placing into the hot oil.  Cook on the first side about 3-4 minutes depending on the thickness of your salmon until browned on bottom and the color has turned light pink about halfway up the side of your fillet.  Flip and cook through.
  2. Meanwhile for the sauce (It can help to have some of the sauce ingredients ready to go before you start cooking your salmon) cut open your avocado and scoop out the insides.  If you have never cut an avocado before what you do is take a knife and make a cut from top to bottom.  You won’t be able to cut through because of the pit, once you hit that sort of roll the knife around the avocado until you cut all the way around from top to bottom.  Holding both sides twist and pull and you’ll have two perfect halves with the pit in one of them.  I like to use a knife or spoon to pry the pit out at that point and then using a spoon slide it between the peel and the avocado and you can scoop it out in one swipe usually.
  3. Place all sauce ingredients together in a food processor and blend until smooth and creamy.  Spoon over your finished salmon.

Recipe from : domestic fits

chileansalmon_avocadocream copy

Now for the drink… I am calling it Island Nectar because the flavors are very “Island-y” and it has Guava Nectar in it… real creative I know lol.  As I mentioned on the facebook page, I just wanted to use up the rest of the can of coconut milk and figured some sort of cocktail would be the way to go.  I have a rather diverse bar in my pantry from all the various drinks we have tried over the years so I knew I could probably come up with something.  Unfortunately the ones I wanted to use, such as the rum were pretty low, hence the somewhat random amounts listed, but it actually ended up just right for my tastes.  Jeff likes a lot more alcohol in his drinks, whereas I am more about the taste, so if you are more like him you might want to add some straight rum or vodka to it so as not to change the taste too much.

So without a real plan I just started pouring things together and at first it was AWFUL… I mean seriously bad.  This was around the point that it was just coconut water and guava nectar.  I hadn’t really ever tried guava nectar before, but had a few cans lying around for a drink I wanted to try from Guy Fieri.  It is definitely not something I would drink on it’s own… So I knew I needed to sweeten it up and just started grabbing other things I had and voila it was suddenly good!  I don’t know how much this makes, but it about filled a basic pitcher.

Island Nectar

makes : 1 pitcher

Ingredients :

  • 1 can Blue Monkey Coconut Water with pulp (or slightly less if you used some on the fish)
  • 1 (11.3oz) can guava nectar (I found some called Jumex in the beverage isle at the grocery store)
  • 1 can 7-up
  • 2 oz. triple sec
  • 6 oz. pineapple rum
  • 1 oz. vanilla flavored syrup (like for coffee drinks)
  • ice
  • mint sprigs or lime wedges for garnish (I didn’t have anything on hand)

Directions :

  1. Combine everything over a generous amount of ice in a pitcher and stir.

islandnectar copy

Mango & Banana Salsa with Tilapia

It is my goal to eat more fish this year for it’s health benefits and just for the variety as well.  I have always enjoyed fish, but I am not very experienced with it, so it will be fun to try new ways to prepare it.  Tonight’s recipe instantly grabbed my attention by all the gorgeous colors in the dish.  After all, they way your food looks plays a large role in your enjoyment of it.  I was a bit disappointed to see that the recipe called for mango because I just can’t stand the stuff, but I also knew that I could probably substitute some pineapple with good results since I have had a similar salsa before.  The addition of banana was very new to me however, and intriguing for sure.  I will post it with the original recipe, but my own review is for the pineapple version.

The dish comes together very quickly, and easily.  I suggest making the salsa earlier in the day if you have time and letting it sit in the fridge to really let the flavors marry, but I only had about a half hour for mine and it was still great.  The dish has such a freshness to it, and a great balance of heat, sweet, and sour with the colorful salsa.  With the eye-catching presentation it’s the perfect thing to serve to guests if you want to impress.  It’s also very low calorie/fat which everyone appreciates.  The recipes makes a lot of the salsa, almost more than you need, but it worked out to sort of eat it like a salad with the cut up fish rather than as a topping for it.  I was a bit confused about the part where it called for half of a long red pepper, and then listed jalapeno or thai, so I just got a red jalapeno and put the whole thing in there since they aren’t very big.  I would suggest tasting whatever type of pepper you use first to determine how much you want in there.


Mango & Banana Salsa with Tilapia

Serves : 4                         Time to make : 25 minutes (+ time for salsa to sit)

Ingredients :

  • 1 large ripe mango, cut into 1/4-inch pieces (a heaping cup) * I subbed the same amount of fresh pineapple
  • 1 medium banana, firm ripe, cut into 1/4-inch pieces
  • 1/2 long red pepper, ripe jalapeno or Thai
  • 1 sweet red bell pepper, cored, seeded, cut into 1/4-inch pieces
  • 2/3 cups cilantro leaves, 1/3 cup minced & 1/3 cup roughly chopped
  • 1/2 small red onion, cut into 1/4-inch pieces
  • 2 T. fresh lime juice (I added a little more and some zest)
  • 1/4 tsp. kosher salt or to taste
  • 4 tilapia fillets
  • Kosher salt and fresh ground pepper
  • flour (about a 1/4 cup or so
  • 2 T. olive oil

Directions :

  1. Combine mango, banana, pepper, red pepper, cilantro, onion, lime juice, and salt in a large bowl, cover and refrigerate for up to 3 hours if time allows, otherwise you can move right on to the fish.
  2. Pat dry fish fillets, season with salt and pepper on both sides and dredge in flour; shaking off excess.
  3. Heat oil in a large skillet over medium-high heat.  Add fish and cook until medium golden brown and fish easily lifts from bottom of pan.  Turn over and cook until done all the way through.
  4. Move to either one serving tray or individual plates before topping with the salsa (about a cup per fillet if individual).  Serve with additional lime wedges if desired.

_MG_4925-1 copy

Day 142 : Creamy Lime Cooler

Since the weather never got better yesterday we rescheduled for tonight which meant a quick recipe for me.  I have lots to do yet tonight so I will just make this brief.

The drink is awesome!  I wasn’t sure what to expect, but I really like the creamy, but not thick texture and the lime with the pineapple is perfect.  I added the zest of the entire lime, and I really like the little pieces in there for some added texture and of course color.  I also went ahead and put the juice of the full lime in.  I will list the recipe as I made it below rather than the original.

Creamy Lime Cooler

Serves : 1              Time to make : 5 minutes

Ingredients :

  • 1 cup pineapple juice
  • juice of 1 lime
  • zest of 1 lime
  • 2 tsp. powder sugar
  • 3 large scoops vanilla ice cream

Directions :

  1. Combine ingredients in a blender and blend until smooth.

Published in: on May 23, 2011 at 8:21 pm  Comments (1)  
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Day 128 : Turkey Hummus Wrap

Just trying to eat a bit healthier…. at least some of the time….. and this fits right in.  I had actually never had hummus before so I wasn’t sure what to expect, but I liked it.  I just got original for this because I wanted to keep it simple for my first taste, but I bet some of the flavored varieties out there would be even better.  The recipe calls for turkey, but all I could find was chicken at the store, and didn’t really feel like cooking my own.  The recipe also lists tomatoes, but I’m just not a fan.

Also it seems as if my computer troubles are back.  I have a new hard drive ready to install, but just gotta find a window of time to do it that I don’t need my computer.  So tonight’s picture will just have a simple watermark on it.  Hopefully it won’t get worse and I’ll have to go back to the iphone because that was horrible!  My laptop is the only computer in the house set up to handle my camera files though, and normally I work off my external hard drive which I am not wanting to plug in after I had another blue screen of death tonight and it almost didn’t want to boot back up.  So…. if things get crappy for a few days I apologize now!

Turkey Hummus Wrap

Serves : 1                   Time to make : 5 minutes

Ingredients :

  • 1 whole wheat wrap (should be between 80-100 calories)
  • 3 T.  hummus
  • 3 oz. turkey breast, cooked and cut into slices
  • 1/4-1/2 avocado, sliced
  • 1/4 cup alfalfa sprouts
  • 2 slices tomato
  • romaine lettuce

Directions :

  1. Spread hummus on wrap, then layer with romaine, turkey, tomatoes, avocado, and alfalfa sprouts.
  2. Tightly roll up and enjoy!

Published in: on May 9, 2011 at 8:12 pm  Leave a Comment  
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Day 121 : Italian Sub Pasta Salad

This salad is the perfect thing to make for picnics, potlucks, holiday celebrations, or even for a light dinner like we did tonight.  I have made this many times, and have always gotten rave reviews for it.  It’s definitely simple to make, you just have to set aside a bit of time for the prep-work because there is a lot of chopping to do.

For the meats and cheese, I just ask the deli guy to give me a few slices of each at their thickest cut which is maybe 1/2-3/4 inch.  Then I just cube that up and throw it in.  You can make things simple for yourself by buying pre-cut onions, and whatever else you can find already prepped.  I’ve also thrown in things like green peppers, feta, and I think even pickles in the past with great results.  It’s definitely versatile and the measurements are just for reference and you can judge how much of each thing you want in your salad.  Tonight I didn’t have shredded lettuce so I used some of the salad spring mix I had and I think that worked well.  I also used some organic garden pasta tonight which worked really well, but you can use whatever pasta you want.

Italian Sub Pasta Salad

Serves : 8                 Time to make : 30 minutes

Ingredients :

  • 8 oz. rotini pasta, cooked drained and cooled
  • 1 cup grape tomatoes, cut in halves
  • 1 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 2 cups shredded iceberg lettuce, packed
  • 1/2 cup chopped red onion
  • 1/2 cup sliced black olives
  • 4 oz. diced cooked ham
  • 4 oz. diced hard salami
  • 4 oz. cubed provolone cheese


  • 1/3 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/2 tsp. sugar
  • 1 tps. oregano

Directions :

  1. Make sure your pasta has cooled completely.  (I usually just rinse it in cold water for a while)
  2. In a large bowl, toss together pasta, tomatoes, cucumber, red  pepper, shredded lettuce, chopped onion, sliced black olives, ham, salami, and provolone.
  3. In a jar or crouet, pour all the dressing ingredients.  Shake very very well. 
  4. Pour over the salad and toss to coat evenly.
  5. Serve.

Published in: on May 2, 2011 at 7:55 pm  Leave a Comment  
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Day 116 : Chocolate Almond Mousse Dipped Strawberries

This is the result of needing to use up a few things I had in the fridge.  I had marscapone left over from a while ago and a whole pint of stawberries from Easter that hadn’t gotten eaten yet.  I immediately thought that some sort of dip would be good, and was thinking of going with a maple syrup type thing, but per Jeff’s request, decided on the chocolate instead.  I was surprised at how similar the taste and texture were to the chocolate mousse I make out of heavy whipping cream!  If it hadn’t been for Jeff too, I might have added a bit of coffee to really make this great, but it was pretty darn good as is too.  I used almond extract to give it a little something extra, but if you prefer vanilla, or maybe coconut, or even orange that is up to you.  I just used what I had left of the marscapone and so we ended up with more dip than we needed for the pint of strawberries, but we put the rest into a little sugar cone which was really good as well.

Chocolate Almond Mousse Dipped Strawberries

Serves : 3-4                        Time to make : 3 minutes

Ingredients :

  • 4 oz. marscapone
  • 2 large dollops of light cool whip, thawed
  • 3 T. chocolate syrup
  • 1/4 tsp. almond extract
  • 1 pint fresh strawberries, cleaned and hulled

Directions :

  1. Combine marscapone, cool whip, chocolate syrup, and almond in a bowl and stir until well combined.
  2. Serve with strawberries for dipping.

Published in: on April 27, 2011 at 8:36 pm  Leave a Comment  
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