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Plank Grilling Pointers: Adding Flavor the Time-Honored Way

Planking is a great way to add smoky flavor to anything you put on the grill. Cooking on a plank tra nsfers flavor from the wood as the food cooks. Salmon on cedar is one of the more common types of planked food. However, nearly any food can be cooked over a plank to add subtle smoke and make a creative presentation. Planking probably began with Native Americans in the Pacific Northwest. They tied fish and game to Western Red Cedar and alder planks, then placed them around an open fire to cook over the indirect heat. Over the centuries, the practice of planking has moved from necessity to art, and now meats, poultry, vegetables, cheese, fruits, and even pizza can be cooked on a plank. The smoky flavor is what makes planking so popular. As a plank warms up, the natural oils and moisture from the wood become absorbed by the food. That transfer creates the flavor; different types of woods have their own distinct flavors. Pick a Plank: The type of food and the type of fl

Bikini Friendly Watermelon Pizza Recipe

This delicious treat is has the added benefit of being much lower-calorie and “bikini friendly” than a regular slice of pizza... It’s national watermelon day! If your anything like me when you think of summer, you think of watermelon. There’s nothing like a good slice of refreshing, thirst-quenching watermelon on a hot day. While a regular slice of watermelon is perfectly good, it’s also fun to spice it up sometimes. This watermelon pizza recipe is fun, easy to make, and will be a hit amongst everyone! (I mean, who wouldn’t want a slice of watermelon pizza?!) This watermelon pizza will quench your thirst, is loaded with electrolytes, has some added protein from the yogurt, and topped with vitamin-rich fruit. It also comes together in less than 10 minutes! Serve this watermelon pizza at your next picnic, or serve it up for a healthy dessert. WATERMELON PIZZA A healthy dessert “pizza” recipes topped off with yogurt and fresh fruit! INGREDIENTS 1  water

Make-Ahead Recipe: Crustless Mini-Quiches Recipe

The lack of crust makes them a snap. A pinch of grated cheese in the bottom of each mini muffin cup forms a shell, and the eggs and filling set inside. I always eat a few straight out of the oven on the first batch, but they're even better frozen and re-heated - crispy on the outside, with a warm, eggy middle. My mother always kept trays of these frozen quiches on hand, filled with our favorite morsels -- sausage, bacon, mushrooms and herbs. On a busy morning, or for company, she'd pop a dozen in the oven and turn out an effortless breakfast. Crustless Zucchini and Basil Mini-Quiches Recipe Makes 48 pieces; adapted from Fine Cooking Magazine 1/4 cup/38g/60ml cornstarch 1 1/4 cup/310ml whole milk 2 large eggs 2 large egg yolks 1 cup/250ml heavy cream 3/4 teaspoon/3.7ml kosher salt 1/8 teaspoon/.5ml nutmeg Oil, for the pan 1 tablespoon olive oil 4 cloves garlic, minced 2 shallots, minced 2 small zucchini, grated 1/4 cup/32.5g grated Gruyere or Parmesan cheese Fresh b

Breakfast Quinoa Salad Recipe

This "salad" is full of so many textures and flavors, plus, you get to put a whole bunch of veggies, tons of fruits as well as a decent amount of protein, which  can be found in the quinoa and almonds, into your tummy. Breakfast Quinoa Salad Recipe INGREDIENTS 1 cup/250ml/185g leftover cooked quinoa, cooled 1 ripe avocado, diced 1 Granny Smith apple, diced 1 jalapeno pepper, seeded, membrane removed, finely chopped 1 cup/250ml100g fresh blueberries 1 cup/250ml 165g mango cubes (I used frozen) 1 cup/250ml/125g fresh raspberries 2 collard leaves, shredded ¼ cup/60ml fresh parsley, chopped ¼ cup/60ml fresh mint, chopped Vinaigrette 2 tablespoons/30ml cidaer vinegar ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 2 tablespoon/30ml fresh ginger, grated 1 tablespoon/15ml liquid unpasteurized honey juice of one lime Garnish ideas Low fat cottage cheese Fat free Greek yogurt Unpasteurized liquid honey Toasted sliced almonds Toasted coconut shavin

Fig Bar Recipe

Ingredients: 1 cup/250ml/166g dried Black Mission figs 1 cup/250ml boiling water 1/4 cup/60ml honey 2 egg yolks plus 1 egg white, divided 1 teaspoon/5ml pure vanilla extract 1/4 teaspoon/1ml ground cinnamon 1 1/4 cup/163g whole wheat pastry flour 3 tablespoons/15ml sunflower seeds Method: In a medium bowl, combine figs with boiling water and let soak 15 minutes. Drain figs and process in a food processor until smooth. Preheat the oven to 350°F./176C/Gas 4.  Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together honey, egg yolks, vanilla and cinnamon until blended. Gradually stir in flour just until dough forms (if necessary, gently knead dough in the bowl until it comes together in a ball). On a lightly floured surface, roll out dough into a 12x16-inch/30x40cm rectangle. Cut in half lengthwise to form 2 thin rectangles. Spread half of the fig mixture lengthwise down the center of each rectangle, leaving a 1-inch strip on either si

Save Time. Hire a Personal Chef. Gorgeous Food, Tasty People--

DO YOU WANT TO SAVE TIME?  There are many reasons to hire a personal chef.  Imagine coming home to a tasty meal under 400 calories per serving and you have to only take it from the fridge and place it in the oven for 15-30 minutes.  You choose the container type.  This client requested these. A personal chef service provides stress-free meals prepared to your specifications in your home. Your kitchen is left spotless with a refrigerator full of delicious meals. Having your own personal chef is not a luxury reserved for the rich. A personal chef service can cost you less than eating out at a moderately priced restaurant. Using a personal chef service can free up 10 to 12 hours of your time every week. Personal chefs are responsible for handling all the menu planning, grocery shopping, cooking, packaging and kitchen cleanup! All you have to do is come home, reheat your food, and you're good to go. Find out how you can get one of the top rated companies in South Florida accordi

Ratatouille Recipe

Ratatouille is a traditional Provencal and Languedoc dish. It as cousins in many countries.  Traditionally all of the vegetables are cooked separately then combined at the end for a final cook.  This is a main dish, but can be used as a side dish.   Serves 4-6 for a main 4 zucchinis (firm), cubed 2 eggplant , peeled and cubed 2 onions , peeled and cut into strips 8 cloves garlic , crushed 4 shallots , peeled and thinly sliced 6 large Roma (or other tomatoes), peeled, seeded and crushed 2 bell peppers , cut into 1-inch squares 1 bunch fresh thyme Olive oil Salt Freshly ground black pepper Cover the bottom of a saucepan with olive oil and heat over low heat. Sweat half of the shallots for a couple minutes. Add half the garlic and make sure not to brown it.  Add the tomatoes. Mix, and add salt and pepper. Level the surface and cover. Cut a disk of parchment paper and make a hole in the center to make a chimney. Place this parchment paper on tomatoes

How to Make Rainbow Cheesecakes Recipe and Video

Rainbow No Bake  Mini Cheesecakes Recipe Makes 4 10 sheets  graham crackers 5 1/2  tablespoons/78.89g unsalted butter, melted 1 tablespoon/15 ml  sugar 8 ounce/225g package cream cheese, room temperature 1/2 cup plus 2 tablespoons/155ml sweetened condensed milk 2 tablespoons/30ml lemon juice 1/2 teaspoon pure vanilla extract Put graham crackers into a food processor and pulse into crumbs.  With the blade running add the sugar and melted butter. Process for 20-30 seconds.  Remove the graham cracker from the processor. Divide the crumb evenly into ramekins, pressing part way up the sides.  Place the ramekins in the freezer 10 minutes to set. Using an electric mixer set at medium-high speed or food processor, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.  Divide evenly into 6 containers. Add your colours red, orange (3 p

No Bake Mini-Cheesecakes Recipe

Makes 4 10 sheets  graham crackers 5 1/2  tablespoons/78.89g unsalted butter, melted 1 tablespoon/15 ml  sugar 8 ounce/225g package cream cheese, room temperature 1/2 cup plus 2 tablespoons/155ml sweetened condensed milk 2 tablespoons/30ml lemon juice 1/2 teaspoon pure vanilla extract Put graham crackers into a food processor and pulse into crumbs.  With the blade running add the sugar and melted butter. Process for 20-30 seconds.  Remove the graham cracker from the processor. Divide the crumb evenly into ramekins, pressing part way up the sides.  Place the ramekins in the freezer 10 minutes to set. Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.  Divide evenly into the chilled ramekins. Place in the refrigerator for 2-3 hours. personal chefs and event catering Mi