Posted in Dessert, Fruit, Recipes with Wine!

Fragole al Vino Bianco – Strawberries in white wine

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Found this recipe in this book:

Page 227

I actually didn’t make this recipe, my cousin Jenn did! I just took the pictures!

1 Cup dry white wine
2 Tablespoons, sugar, or to taste
2 lemon zest strips
2 pints strawberries,
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hulled and quartered or sliced if large
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Uh oh! Jenn has a knife
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In a large bowl, combine the wine,
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sugar,
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and lemon zest.
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Stir to dissolve the sugar.
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Add the berries
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and toss well.
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Cover and refrigerate for 1 hour, toss the berries occasionally. Serve in shallow glass bowls or stemmed glasses for a touch of elegance.
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Posted in Breakfast, Eggs

Another Jamie Egg Recipe

So here we are another egg recipe for you from yours truly!
crack 6 large eggs into a medium bowl and add in about 1/4 of milk
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then grab some fresh dill just an amount that looks good to you
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chop that up and add to the eggs and milk
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then grab a handful of fresh chives and chop those up as well too
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add to the eggs, milk and dill
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Whisk the eggs well until well incorporated
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then I grabbed some deli ham and chopped that up (5-6 slices)
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grab a medium non stick skillet and spray with Pam non stick spray in the skillet and place skillet on burner and heat to medium heat
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place the chopped ham in the skillet
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add some Cajun seasoning to the ham, to taste
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cook ham for a couple of minutes, to warm it up

add some pepper to the whisked eggs
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then add the eggs to the ham in the skillet
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then sprinkle some Cajun seasoning over the eggs, to taste
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cook eggs until they are scrambled and once they are done turn the heat off on the burner and add some extra sharp cheddar cheese to the eggs, to taste

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and serve
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and there you go
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eggs al la Jamie

Posted in Dessert, Sweets, Tarts

Strawberry-Almond Cream Tart

Recipe

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:
2/3 cup light cream cheese (I was trying to make this healthy as I could and I used vanilla yogurt instead)
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1/4 cup sugar (again trying to be healthy, used honey for this part)
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:
6 cups small fresh strawberries, divided
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2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
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Preheat oven to 350°.

To prepare crust, place crackers in a food processor;
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process until crumbly.
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Add 2 tablespoons sugar,
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butter,
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and water;
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pulse just until moist.
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Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
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Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, (I did yogurt) 1/4 cup sugar (I did honey)
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and extracts
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in a medium bowl;
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stir until smooth. Spread mixture evenly over bottom of tart shell.
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To prepare topping, place 2 cups strawberries
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in food processor;
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process until pureed.
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Combine strawberry puree, 2/3 cup sugar,
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and cornstarch in a small saucepan
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over medium heat, stirring with a whisk.
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Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate

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Posted in Pasta, Side Dish

Creamy Garlic Shells

So when I cook or with anything I do I don’t believe in that saying…

(source)

I have my own little Jamie way and that is: more is ALWAYS better. Well that is not always the case and that was the case when I made this recipe.
I felt that it didn’t call for enough sauce, and I LOVE sauce! LOVE LOVE LOVE LOVE! Always have to have lots of sauce!
When I eat anywhere I always ask for more salad dressing, or more marinara sauce or more dipping sauce! All about LOTS and LOTS of sauce!!!

So when I made this I made a double batch of the sauce because again… I like sauce! But thinking what the recipe calls for is what I should have done, as it made the recipe really heavy…So live and learn, I don’t ALWAYS need extra sauce! But 99% of the time I do!!

Recipe

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used lactose free)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes
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Directions:
1.Cook pasta in a pot of salted, boiling water
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until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

2.Return pot to stove over medium heat then melt butter in olive oil.
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Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour
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then whisk
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and cook for 1 minute. Slowly pour in chicken broth
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and milk
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while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
3.Take pot off the heat then stir in parmesan cheese,
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garlic powder, and parsley flakes (I also added in Cajun seasoning)
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until smooth then add cooked pasta
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and stir to combine. Taste then adjust salt & pepper if necessary
(I added in more Cajun seasoning)
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again, mine was pretty creamy as I doubled the sauce part, so yours may not look/be as creamy
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Here is that recipe for you again:

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Directions:

1.Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

2.Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

3.Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary

Posted in Dressing, Giada De Laurebtiis, Salads

Mixed Green Salad with Sherry Vinaigrette

Recipe

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
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Blend the vinegar,
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garlic,
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oregano,
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1 teaspoon of salt,
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and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
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Toss the baby greens, bell pepper,
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olives,
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and cheese
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with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
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Posted in Chicken, Dinner

Balsamic & Hoisin Barbecue Chicken

Recipe

c. balsamic vinegar
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½ c. hoisin sauce
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1 lime, juiced
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½ t. red pepper flakes
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2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)
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1.Combine all ingredients in a medium bowl.
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Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan
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and bring to a boil over medium-high heat.

Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack.
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Bake for 20 minutes, then baste with sauce and turn over the chicken.
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Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.
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here is that recipe for you again:
1 c. balsamic vinegar
½ c. hoisin sauce
1 lime, juiced
½ t. red pepper flakes
2 garlic cloves, minced
a few cracks of black pepper
6 chicken legs
2 green onions, sliced on the bias (for garnish, if desired)

1.Combine all ingredients in a medium bowl. Pour half into a plastic ziptop bag with 6-8 chicken legs and marinate for a couple of hours or longer.

2.Pour the remaining sauce into a small sauce pan and bring to a boil over medium-high heat. Lower heat and simmer until thickened and reduced, about 7 minutes. Whisk occasionally to prevent the sauce from sticking and burning.

3.Preheat the oven to 400F. Line a jelly roll pan or baking sheet with foil and put a cooling rack onto the pan. Arrange the marinated chicken legs on the rack. Bake for 20 minutes, then baste with sauce and turn over the chicken. Bake for another 10 minutes, baste again and bake another 10 minutes, for a total of 40 minutes.

4.Baste the legs one last time as you pull them out of the oven. Garnish with green onions, if desired.

Posted in Things I like Thursday

Things I like Thursday

When posting on the things I like, I don’t really say much as I feel the pictures that I post speak enough on their own! So on that note, let’s get to it! Things I like Thursday, short and sweet and to the point!

I love asparagus, and these look good! Sesame Garlic Roasted Asparagus

Oh yummy! I want to make these! Everything is better with Reese’s you know! Homemade Blizzards with Reese’s Peanut Butter Eggs!

Homemade DQ Reese's Peanut Butter Cup Blizzard-1

I am not a fan of corn dogs at ALL! But these I think I could eat and how fun are they! Mini Corn Dogs

Something else Reese’s! Reese’s Ice Cream Cupcakes

Ice Cream Cupcake Recipes

Oh these look wonderful! limoncello mini bundt cakes with limoncello glaze

so true!

Great Quote! True that! wise words

Yummy these look good! Mini Dark Chocolate Nutella Cupcakes

Post image for Mini Dark Chocolate Nutella Cupcakes

MMMM these look fabulous! Thai Pork Sliders with Pickled Cucumbers and Sriracha Aioli

Thai Pork Sliders with Pickled Cucumbers and Sriracha Aioli {Katie at the Kitchen Door}

this made me smile Summertime Fun

Summertime Fun

YUM! I should make these this weekend Eggs in Hash Brown Nests

Eggs in Hash Brown Cups

and another one for ya from The Pioneer Woman! Glazed Easter Ham

Easter Ham

These look fabulous to me! Louisiana Crab Cakes with Yogurt Dill Sauce

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Damn these look good! Ranchero Breakfast Tostadas

YUM!  Now I want sushi! Spicy Salmon Roll

This caught my eye, cause the crawfish on top mmm Eggs Trivette

Eggs Trivette (Crawfish Eggs Benedict)

I am looking for new ways to make asparagus! So I think this one would be a good one Roasted Asparagus with Bacon Vinaigrette

Roasted Asparagus with Bacon Vinaigrette

holy crap these look so good to me! I want to make them NOW! Apple Cinnamon Rings

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Yummy! Philadelphia Sushi Stacks

Philadelphia Sushi Stacks | gimmesomeoven.com

Oh these remind me of my Cajun/foodie friend Lori! Fried Crawfish Etouffee Balls

fried crawfish etouffee balls

I LOVE this blog and I say that EVERY TIME I post a recipe from her! Chicken Enchilada Pizza.

Love me some onion dip! Best Ever French Onion Dip

Best Ever French Onion Dip | iowagirleats.com

My most FAVORITE flower of all! The Sunflower

2012 Sunflower (by shinichiro*)

This cake looks like chocolate GOODNESS! Chocolate Strawberry Cake! {w/ Kit Kat rim}

Chocolate Strawberry Cake 1 Chocolate Strawberry Cake! {w/ Kit Kat rim}

Such cute cookies! Rainbow Bus Cookies

In LOVE with this song – P!nk – Run

yummy! I wanna make this! Quinoa Tabbouleh

Oh yeah! More crawfish! Crawfish Mac & Cheese

Crawfish Mac & Cheese

YUM! Salisbury Steak with Mushroom and Wine Sauce

Salisbury Steak with Mushroom and Wine Sauce

I want to make these and eat them right now! Baked Doughnut muffins with Blueberry Jam

Baked doughnut muffins with blueberry jam

and thats all folks!

Happy Friday Tomorrow!