Summer Pea Salad, jazzed up with crisp bacon and sweet cherry tomatoes is one of my favorites. It is one of those great salads that travels well and tastes even better after it has been in the fridge for a day or two.
1 pound fresh green peas (or 16oz. bag of frozen green peas) 1/4 cup finely chopped red onion 1/2 cup peeled and grated carrot 1/2 cup finely chopped celery 1 cup thinly sliced mushrooms 1/2 cup red bell pepper chopped fairly small 3 slices of crisp bacon cut up (optional but delicious) 1/2 cup sharp cheddar cheese shredded (I use a little more) cherry tomatoes, cut in half (sweeter the better) toasted sunflower seeds Fresh green peas are the best in this salad, but when they are not available, frozen peas work very well too. Microwave peas (covered) with 1 tablespoon of water for about 3 minutes or until slightly cooked (but not soft) then drain and cool. In a large bowl, mix all of the above ingredients together (except the bacon, cherry tomatoes and sunflower seeds), then gently fold in the dressing. Dressing 3 heaping tablespoons of light mayonnaise 1 tablespoon freshly squeezed lemon juice 2 teaspoons sugar 1/4 teaspoon black pepper 1-2 tablespoons milk Whisk the ingredients together and gently fold into salad. Cover and chill. Just before you serve it, gently fold in the cut up cherry tomatoes, crisp bacon and toasted sesame seeds (save a few for decorating the top).
NOTE: Every microwave cooks at a different rate, so keep an eye on your peas when you microwave them. You don't want them to get overcooked and mushy.
Stay cool this summer with this irresistibly smooth Italian cocktail
A refreshing and oh-so easy to make blend of lemon sorbet, chilled vodka and bubbly Prosecco
A must try!
I'm so happy to share this recipe with you today. Not only because I know you will loooove this refreshing cocktail. But mostly because sgroppino is not your common drink that you find in any bar or restaurant around here. This creamy, lemony and boozy drink originates in Venezia - Italy, where (as you probably know by now) I was born and raised. The name "sgroppino" in Venetian dialect means a little something that "unties". In this case, your stomach after a nice, big meal. A palate cleanser, if you like. It's a digestif, alcoholic drink-slash-dessert, generally served after dinner, and not just in summer, but any day of the year... and why not?!? You will see - it's soooo delicious :)
So, if you are looking to entertain this summer, or just have a drink by yourself (... I won't be judging!!) you will want to try this cocktail. Check this out: only three ingredients, and only a few minutes of your time. All you have to do is blend together some lemon sorbet with cold vodka and Prosecco wine. Yummy, right?!? Serve it right away in chilled flutes and enjoy it!! For each glass, I used one scoop of lemon sorbet, one tablespoon of vodka and about 2 and a half tablespoons of Prosecco. You can change this up and substitute some of the Prosecco with vodka for a stronger drink.... Or vice-versa. Just make sure to keep the proportion of alcohol to sorbet about the same as in this recipe. This combination gives just the right consistency. Dense and soft. Thick, but not too thick. Almost like the texture of a milkshake or a smoothie. Check out the video here and you will see exactly what the ideal result should be!!
2 big scoops of lemon sorbet (about 6 fl oz = 180 ml)
2 tablespoons (30 ml) of vodka (chilled)
1/3 cup (80 ml) of Prosecco (Italian sparkling dry white wine - chilled)
Preparation time: 5 minutes Directions:
1. Chill the flutes, by placing in the refrigerator for a couple of hours, or freezer for an hour or more. 2. In a tall container, add two scoops of lemon sorbet.
3.Pour in the vodka and the Prosecco. Quickly mix all the ingredients together using a blender, until incorporated and smooth.
The mixture should be dense and soft. Pour the mixture into the flutes and serve immediately.... don't let it melt :)
If you are looking for a quick, easy and delicious pork chop recipe, this is it!! It is so simple.....and a DELICIOUS change for your weeknight menu.
1 tablespoon olive or vegetable oil 4 3/4" thick boneless pork loin chops* 1 cup chopped onion 8 ounce tomato sauce 1/4 cup water 1/2 teaspoon salt 2 teaspoons chili powder 1 teaspoon dry oregano 1 teaspoon Worcestershire 1/2 teaspoon sugar Brown the pork (I do this in an electric skillet) in the vegetable oil, then remove and set on a plate (it will cook the rest of the way later). In the same pan, saute the chopped onion until it is soft and the cut edges turn just slightly golden. Add everything else and stir until well mixed. Put the pork chops back in the sauce and simmer, slowly, for 30 minutes (turn the pork chops over a couple times within that 30 minutes). After 30 minutes, top with shredded Monterrey Jack cheese and put the lid back on for a few minutes (no heat) until cheese melts.
Sauce will be nice and thick. Serve with rice or noodles and make sure you include a nice big spoon of sauce with each pork chop
*Note: I buy a small 1 1/2 pound pork loin roast (NOT pork tenderloin), and then slice it into nice thick slices for this recipe.
Impress your special someone with this deliciously sinful crème brûlée Rich and velvety custard cream, topped with a perfectly sweet and crunchy layer of caramelized sugar
First of all, I would like to thank you! All of you that are reading my blog and trying my recipes. I have a million thanks to say because ... Any guesses?!? My blog just reached a million pageviews!!! Woo-hooooo! For any blogger, this is a big milestone. Not just big... it's HUGE! One million in a little over a year. All I can say is wow!! And thank YOU :)
Now, let's talk about crème brûlée. I'm positive that this dessert is a favorite for many of you. It sure is one of mine! What's not to like?! A super rich, lick-your-plate delicious custard, topped with a warm and crunchy layer of caramelized sugar. My mouth is watering just thinking about the simple pleasure of cracking the top with my spoon when still hot, and dig in the cooler, creamy layer underneath.
This is the perfect dessert to impress your party guests, or to woe your special someone at the end of a romantic dinner. And believe me, it's quite easy to make. The recipe requires only few, basic ingredients (milk, cream, sugar, egg yolks, and vanilla extract). It's best to use a torch to caramelize the sugar. And if you don't have one, don't worry. You can broil the top in your oven. The torch gives you a little more control over what's happening, and makes a more uniform caramelized layer. When broiling, you need to be careful not to burn the top. And you might need to move the ramekins around to have a uniform layer. So, just watch closely!
Would you like to know the hardest part of this recipe?!? Waiting. Yes, waiting for the dessert to chill in the refrigerator can be pure torture. So, please don't ask me if you can caramelize the top and eat this right out of the oven. The answer is NO! You've got to wait for the custard cream to cool and set for at least a couple of hours (or overnight) before you can move to the next step. I know, I know ... so hard! But really worth it:)
1/2 cup (100 gr) of sugar, plus 4 teaspoons for the top
Preparation time: 20 minutes, plus about three hours inactive
Directions:
1: Preheat the oven to 350°F (180° C). In a medium saucepan heat the milk with the whipping cream and the vanilla extract. Bring to a slow boil.
2: In a large bowl, mix the egg yolks with the sugar. When the milk is hot and starting to boil, pour into the eggs slowly, stirring continuously until smooth.
3: Pour the mixture, evenly into 4 individual size ramekins. Place them into a large oven pan. Pour boiling hot water in the oven pan, up to about halfway the sides of the ramekins. Careful not to pour water the ramekins :)
4: Bake for about 45 minutes, until the top is slightly golden, sides are set and center still slightly jiggly.
5: Remove the ramekins from the hot water and let them cool off. Refrigerate for at least 2 hours so the cream will set. Or overnight, if you prefer.
Sprinkle the top with about one teaspoon (or less) of sugar, and using a torch, caramelize the sugar to form a crispy golden top.
If you don't have a torch, preheat the oven to broil. Place the ramekins under the broiler until the sugar melts. It should take between 30 seconds to two minutes, based on your oven and how close is the pan to the flame. You have to be really careful and make sure not to burn the top.
This Broccoli Soup, is rich, hearty, delicious, filling and easy to make...PLUS, it has only 70 calories per serving!! How can you beat that?
BROCCOLI SOUP 1 medium size sweet onion chopped 1 tablespoon olive oil 3 cloves garlic, peeled and minced 1 teaspoon salt 1/4 teaspoon black pepper pinch cayenne (or more if you like a little heat) 1 pound fresh broccoli florets 1 large potato, peeled and cubed 4 cups good chicken stock (or vegetable stock) Saute chopped onion in olive oil until it is soft and smells sweet. Add garlic and saute for another 30 seconds while stirring (so garlic doesn't burn). While onion is cooking, wash and cut up the fresh broccoli, removing the harder/bigger part of the stalk, yielding 1 pound of florets. Add broccoli to the onions and garlic, along with 4 cups chicken stock, chopped potato, salt, pepper and cayenne. Stir and bring to boil, then reduce to simmer. A NOTE ABOUT CHICKEN STOCK: If you are using homemade chicken stock, I suggest that you wait until the soup is almost finished before adding the salt, pepper and cayenne, so you can taste it first. Personally, I seldom have homemade chicken stock on hand, so I use this brand of stock (I think the canned chicken broth is just too thin and tasteless).
Once the soup comes to a boil, turn it down to a slow simmer and put a lid on the pan; simmer for 20 minutes. After 20 minutes, the veggies will be very soft. Puree the whole pot of veggies and broth with a food processor, or blender. Season and eat. This makes about 6 cups of soup. I like it topped with some freshly grated Parmesan cheese. *70 calories per serving without the cheese. *This would also be good with a little bacon or ham, although that would pretty much cancel out the 70 calories per serving.
Here is how to make a delicious almond tart from scratch
with a moist and soft almond filling over a buttery crust and a little spread of apricot preserve for extra flavor
Looking for a delicious, nutty, buttery, crumbly dessert that is easy to make and everybody will love?!? You've come to the right place! Today I'd like to show you that preparing this almond tart from scratch is not really hard. Start with the base recipe for the crust, which I've used many times in several recipes (with small variations). And the good news about my crust recipe: you don't need to wait for the dough to chill in the refrigerator before baking ... which I always feel it's a big waste of time. AND, more importantly, you don't need a rolling pin to stretch the dough. Just mix the ingredients in a bowl, move the dough directly on the greased tart pan (better if you have one with the removable bottom) and press it down and mold it with your hands. Very easy and a lot less messy! And I promise, if you follow the directions, your tart will look just as beautiful as mine :)
On top of the crust, I spread some apricot preserve, for extra moist and flavor. You can choose a different fruit preserve if you prefer, like peach, plum, fig, berry... Or, just skip the preserve all together. In this case, I suggest adding half teaspoon of almond extract to the filling, for a more nutty aroma. Note, for this recipe you will need two whole eggs (separated) and three extra egg whites. So, this recipe comes handy when you have left over whites that you don't want to throw away. I made a delicious creme brulee' yesterday, which was devoured as soon as I was finished caramelizing the top with my torch. I saved the egg whites in a bowl in the refrigerator, and today... BAM!! Here is my tart. And I can have it now for breakfast with your cappuccino, for the kid's mid-morning snack, or tonight after dinner for dessert. This is great anytime and anywhere! ... especially at the beach :)
Enjoy :)
Ingredients: to make an 11 in (28 cm) tart PRINTABLE RECIPE For the crust:
2 egg yolks
1/3 cup (75 gr) of sugar
1 teaspoon of vanilla extract
2 tablespoons of milk
a pinch of salt
6 oz (170 gr) unsalted butter (soften)
2 cups (300 gr) of all-purpose flour
For the filling:
5 egg whites
1/3 cup (75 gr) of sugar
2 cups (200 gr) of almond meal
1/3 cup (100 gr) apricot preserve (or your favorite fruit preserve - optional)
1/4 cup (30 gr) of sliced almonds (I used Trader Joe's unsalted dry toasted sliced almonds)
powdered sugar for decorating (optional)
Preparation time: 30 minutes to prepare, plus 45 minutes baking Directions: 1. Grease an 11 in (28 cm) tart pan with butter and flour (or spray). Preheat the oven to 375° F (190° C). 2. Starting with the crust: in a large bowl, beat two egg yolks with a 1/3 cup of sugar, one teaspoon of vanilla extract, two tablespoons of milk and a pinch of salt. Save the egg whites for later.
3. Add 6 oz (one stick and a half) of butter cut in pieces and mix.
4. Blend in the flour, one cup at a time.
5. Move the dough onto the tart pan, and press it down using your hands (or a spoon). Make it s flat as possible. Work with your fingers around the edges to make it even. Remove any extra dough form the sides. Prick the dough with a fork. You can use weight for the dough. I normally don't bother, the little holes are enough to keep it flat.
6. Bake the crust at 375° F (190° C) for about 20 minutes
Start preparing the filling: in a large bowl, whip the egg whites. Gently fold in the sugar first, and two cups of almond meal.
7. Spread the crust when ready with the apricot preserve. Pour the almond mixture on top and level helping yourself with a spoon.
8. Sprinkle the top with sliced almonds, lower the temperature of the oven to 350° F (175° C) and bake for about 25 minutes in the middle/upper part of the oven, until slightly golden on top.
9. Wait for the tart to cool down before removing from the pan. Decorate with powdered sugar if you'd like.
NOTE: Every microwave cooks at a different rate, so keep an eye on your peas when you microwave them. You don't want them to get overcooked and mushy. 
