More recipes I've made - but didn't take my own pictures...

Herb Lamb & Pork Meatballs

http://gabbysgfree.com/2013/03/herby-lamb-pork-meatballs/

Creamy Pumpkin Soup with Cinnamon Sugar Croutons

http://www.jamhands.net/2013/10/creamy-pumpkin-soup-with-cinnamon-sugar.html

Slow Cooker Beets with Creamy Goat Cheese Sauce


http://skinnyms.com/slow-cooker-beets-with-creamy-goat-cheese-sauce/

Squash and Onions Recipe

http://addapinch.com/cooking/squash-and-onions-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+addapinch/cooking+(Add+a+Pinch+%7C+Cooking)

PEARS POACHED IN RIESLING AND VANILLA

http://www.fromthekitchen.co.nz/2013/05/pears-poached-in-riesling-and-vanilla.html#more



http://www.thekitchn.com/how-to-make-panna-cotta-cooking-lessons-from-the-kitchn-200070


http://www.gimmesomeoven.com/key-lime-pie/


http://thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/


http://spicysouthernkitchen.com/broccoli-rice-casserole/


http://www.garnishwithlemon.com/watermelon-feta-salad/#sthash.X2MCCVLf.qjtu


https://mikeysinmykitchen.com/2013/03/22/classic-bread-pudding-with-vanilla-sauce/


http://www.lessonsfromourlife.com/recipes/dinner/copycat-tuna-helper-creamy-broccoli/


http://www.hoteatsandcoolreads.com/2012/11/pumpkin-rice-pudding-recipe.html


http://www.food-recipes.me/galatopita-greek-milk-pie/

Salted Rose and Honey Pie

theirs (above)

mine (below)

Salted Rose and Honey Pie


Ingredients :

Rose Pie Crust

2 and 1/4 cups flour
2 tablespoons sugar
1 cup butter, cold and hard
1 tablespoon rose water
4-7 tablespoons ice water
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg (for glaze)
1 teaspoon water (for glaze)

Pie Filling

3/4 cup sugar
3 tablespoons corn meal
1/2 cup butter, melted
2 teaspoons rose water
2 teaspoons white vinegar
1/4 teaspoon salt
3/4 cup honey
1 teaspoon vanilla extract
3 eggs
1/2 cup cream
Salt For Sprinkling
2-3 teaspoons pink Himalayan sea salt, depending on how salty you like it

Directions : 

Rose Pie Crust

First make the pie crust. Mix together the dry ingredients in a large bowl. You have two options when adding the butter. 1) You could cut the butter into pea-sized pieces over the bowl. But this method usually means holding the butter in your hand which will warm it up, thus making less cold-induced flakiness. Or 2) You could cut the stick into general 2-inch cubes on a cutting board, add the butter cubes to the bowl and toss them to coat in the dry ingredients (this helps protect them from the warm air) and use this dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized. This method is better because it keeps the butter colder longer. Add the rosewater, then begin adding the tablespoons of ice water while stirring gently. Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.

Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface. Place it in the pie pan, trim excess crust, and cut out designs with a cookie cutter to place around the edge of the crust (optional). Secure the decorations by putting a spot (about 1/4 teaspoon) of melted butter on the back of the decorative dough piece and pressing down gently when placing it on the crust's edge. Cover and place the crust shell in the refrigerator until use.

Pie Filling

Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside. Combine the butter, sugar, salt, and cornmeal until well blended. Add the rose water, honey, vanilla, and vinegar and mix  until combined, then fold in the egg mixture until incorporated. 

In a small bowl, whisk together the egg and water until blended, then brush the pie crust edges with the egg mixture. Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly. Remove the pie from the oven and allow to sit at room temperature for 2 hours. Sprinkle the 2-3 teaspoons of salt over the pie and serve immediately. Note that this is not a firm and very eggy custard, and the filling will be very soft. 

Found: http://www.adventures-in-cooking.com/2013/09/salted-rose-honey-pie.html

xoxo

Sweet Potato and Kale Frittata with Goat Cheese

Left *from Vegetarian Times November 2012 - Right *Mine

Sweet Potato and Kale Frittata with Goat Cheese


Ingredients :

1 medium sweet potato, peeled and cut into 1/4 inch pieces (12 oz.)
8 large eggs - but I used 10 ;)
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1 small onion diced (1 cup) - I used red onion in a food processor
4 large curly kale leaves, ribs removed, leaves torn into 2 inch pieces
1/2 cup crumbles goat cheese (2 oz.)

1 tbsp olive oil
non-stick spray

Directions :

Preheat Oven to 400 degrees F

Place sweet potato cubes into medium safe bowl, add 1/2 cup water, cover and microwave for 5 minutes or until tender, drain. set aside.

Blend eggs, mustard, vinegar, in a bowl, add salt/pepper if desired. set aside.

Coat large OVEN PROOF skillet with cooking spray and add olive oil in bottom - I only used olive oil in a LARGE Cast Iron pan :) - place on medium high heat on stove.

Add onion and saute 3 minutes or until onion begins to soften.
Add kale and cook 2 minutes or until kale is wilted but still bright green.
Add sweet potato and toss to blend, then arrange vegetables evenly over bottom of the skillet.
Carefully pour eggs into skillet without displacing vegetables.
Cook 3 minutes or until bottom of frittata is set.

Transfer pan to pre-heated oven.
Bake 10 minutes or until frittata is set in center.
Remove from oven. Let stand 1 - 2 minutes.
Add cheese to top.
Cut into wedges & serve.

Found: Vegetarian Times Magazine, November 2012, page 34

xoxo

Buffalo Chicken Dip

mine I cooked for office party

Buffalo Chicken Dip

Ingredients:

3 boneless skinless chicken breasts
1 cup package shredded cheddar cheese
1 package 8 oz cream cheese
1 + 1/2 cups ranch dressing (or half ranch half blue cheese)
1/3 cup hot sauce (you may want to put less or more !!!)
tortilla chips for dipping
celery sticks for dipping

Directions:


Boil the chicken breasts until cooked & shread.
You may want to add a little garlic to the chicken while boiling.

Now in a non-stick pot on LOW heat,
add chicken,
shredded cheese,
cut up cream cheese in cubes,
dressings,
& hot sauce.

Heat & mix until smooth enough.

Serve with chips & celery.

Found: recipe from a friend, from a friend, from a friend...

xoxo

Light Thai Chicken Coconut Curry

Theirs & Ours

Light Thai-Chicken Coconut Curry

(We doubled up on this entire recipe because its still yummy re-heated!)

Ingredients:

1 can light coconut milk
6 scallions thinly sliced
4 tablespoons Thai green curry paste
4 cups reduced-sodium fat-free chicken broth
2 tablespoons Asian fish sauce
4 teaspoons packed light brown sugar
1 and 1/2 pound skinless boneless chicken cut into thin strips
1 cup fresh cilantro leaves
1 red bell pepper cut into slices
3 cups Jasmine rice cooked

Directions:

In a  large skillet set over medium heat add light coconut milk, scallions, and curry paste cook, stirring constantly, until curry is fragrant, about 3 minutes.

Pour in chicken broth. Mix often and bring to a boil. Reduce heat to simmer.

Seperately mix brown sugar with fish sauce together and stir into simmering curry mixture.

Add chicken and cook just until cooked through, about 2 minutes.

Add bellpepper and cilantro. Simmer about another 5 minutes- still stirring often.

Server over cooked jasmine rice or you can just mix the rice into the cooked coconut curry.

Found: Weight Watchers Hit the Spot 140 Savory, Crispy, Spicy & Sweet Recipes You'll Love

xoxo

Risotto with Asparagus

Theirs & Ours

Risotto with Asparagus

Ingredients:

2 bunches thick asparagus (about 2 pounds)
1 sprig fresh thyme or lemon thyme
4 tablespoons unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 teaspoons grated lemon zest
Freshly ground pepper
1/3 cup grated parmesan cheese
2 teaspoons fresh lemon juice
1 head Bibb lettuce, cut into strips
8 ounces robiola or taleggio cheese, thinly sliced
Extra-virgin olive oil, for drizzling

Directions:

Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally. Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.

Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed.

Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.)

Stir in the sliced asparagus bottoms and the lemon zest.
Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.

Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.

Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

Found: http://www.foodnetwork.com/recipes/food-network-kitchens/risotto-with-asparagus-recipe/index.html

xoxo

Orzo Salad

Our Orzo Salad

Orzo Salad


Ingredients:

OPTIONAL - 1 lb pre-baked chopped salmon (or Steelhead Trout)

1 package orzo (I like wheat orzo)
1 package feta cheese
1+ cup olive oil
1 can heart of palm pieces
lemon juice from 2 fresh lemons
1/2 cup fresh dill
1 seedless cucumber
1 yellow bell pepper
1 red bell pepper
1 package cherry tomatoes
1/2 small red onion
cracked black pepper

Directions:

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl (about 4 quart bowl)  Toss with olive oil to keep from sticking. Orzo should be cool before adding rest of ingredients.

Add pre-baked salmon, crumbled feta cheese, heart of palm pieces, lemon juice, dill, cucumber, both chopped bell peppers, cherry tomatoes, red onion, and pepper to taste.

Toss well. Add more olive oil if needed.

xoxo