Friday, December 28, 2012


1 small orange, chopped
1 lime, chopped
1 lemon, chopped
1 cup of sugar
1 bottle cachaca
fresh mint and lime slices for garnish

Place the pieces of citrus and the sugar in the bottom of a pitcher. Using a muddler or the handle of a wooden spoon, crush and mash the fruits to release the oils and juice from the rind. When you have some nice juice in there and the sugar begins to dissolve, add theliquor and stir to combine. Fill lowball glasses with ice cubes and pour the cocktail over the ice. Do not remove the pieces of crushed fruit. Garnish with mint and lime. Use fresh sugarcane sticks as stirrers, if desired.

Picanha Roast [Brazilian]

5 cloves of garlic
3 Tbl of coarse salt, plus extra for seasoning
5 Tbl of olive oil
1 (2 to 3 lb) tri-tip roast, fat trimmed and connective tissue removed
2 pints of cherry tomatoes
1 (16 oz bag) frozen pearl onions, thawed
fresh ground black pepper

Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.
Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour.
Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.
While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.

6 servings
*Note: If you don't have an oven-safe skillet, you can transfer the roast fat side up to a roasting pan and follow the recipe instructions as described above.

Brazilian Codfish Balls [Bolinhos de Bacalhau]

1 1/2 pounds russet potatoes;(about 2 to 3 medium), peeled and cut into chunks
3 cups clam juice (or fish or shrimp bouillon)
1 medium yellow onion, quartered
1 bay leaf
1 pound cod fillets, cut into large chunks
2 large eggs, lightly beaten
3 tbls of cilantro, chopped, plus more for garnish
1-1/2 tsp green tabasco sauce
1 tsp salt
1 cup of seasoned dry bread crumbs

Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot,mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.
Makes: 12 balls
Source: (and they got it from Food Network

Thursday, December 27, 2012

Thai Chicken Noodle Soup

1 tablespoon sesame oil
4 cloves garlic, minced
2 teaspoons minced ginger
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup natural chunky peanut butter
1 cup crushed tomatoes
6 cups reduced-sodium chicken broth
1 tablespoon fish sauce
6 ounces rice noodles
2 cups shredded green cabbage
1 cup canned bean sprouts, drained
1/4 cup chopped scallions
Chopped cilantro (optional)
Chopped peanuts (optional)

1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.

2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes. Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.

3. Ladle soup into bowls and top each with cilantro and peanuts if desired.

4 servings
Source: Fitness Magazine

Saturday, December 15, 2012

Gingerbread Cheesecake Bites Printable Recipe

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
Don’t over fill the cookies with filling as they will rise when baked.
Let cool before removing from cupcake pan.
***update*** there is a bit of rise and fall when baking the gingerbread pre-made cookie dough. Add 1/4 cup flour to the cookie mixture and the dough will be a little firmer and will bake up with less puff, then there will be less collapsing of the dough when cooling. The gingerbread cookie and filling can be refrigerated to get them back to a cool temperature before baking and that too will help if the filling is melting or the cookie dough is rising too much. You can also bake the cookie cups empty and add the cheesecake filling when the cookie cups are cooled.

Sunday, November 18, 2012

Cinnamon French Toast Bake

1/4 cup butter, melted
2 (12.4 ounce) cans Pillsbury refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1-1/2 cup maple syrup
icing from cinnamon rolls package
powdered sugar for dusting

Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired

Source: (PIllsbury)

Zesty Lime Fish Tacos

1 lb Tilapia Fillets (about 4)
3 cloves garlic, finely chopped
1/2 cup fresh lime juice (2 to 3 limes)
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 (16.3 oz) can Grands Homestyle refrigerated buttermilk biscuits (8 ct)
6 Tbl canola oil
1-1/2 Tbl chipotle chiles in adobo sauce (from 7 oz can), finely chopped
salt and freshly ground pepper
1/2 cup salsa
1/2 cup sour cream
1-1/2 cups shredded cabbage

Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Source: (Pillsbury)

Mini Ice Cream Cookie Cups

1 16oz package of Pillsbury Ready to Bake Sugar Cookies (24 cookies)
4 tsp sugar
1/3 cup walnuts, finely chopped
1/2 cup semi-sweet chocolate baking chips
1/4 cup seedless raspberry jam
1-1/2 cups vanilla bean ice cream, softened
24 whole fresh raspberries

Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes.
Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides.
In another small microwavable bowl, microwave the jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.

Source: (Pillsbury)

Friday, October 19, 2012

Bourbon Pecan Pie


 1 butter pie dough or 1 shortening pie dough
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups loosely coarsely chopped pecans
  • Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Position a rack in the bottom third of the oven and preheat to 400 degree.
  • Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
  • Bake until the pastry seems set, about 15 minutes.
  • Remove the foil and set the pie shell aside on a baking sheet.
  • Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
  • Arrange the pecans in pan and pour in the filing.
  • Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
  • Transfer the pie to a wire cooling rack.
  • Let stand until warm, or cool completely.
  • Store, covered, at room temperature for up to 2 days.
  • Serve at room temperature.
  • The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
  • Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
  • Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

Monday, August 20, 2012

Cranberry Pecan Chicken Salad


4 -12.5 oz can of chicken, drained (I get mine from Costco)
2 t olive oil
Salt to taste
Pepper to taste
¼ C Miracle Whip
¼ C Non-Fat, Plain Greek Yogurt (I like the FAGE brand from Costco)
½ C cream or whole milk
2 t poppy seeds
1 C celery, chopped
1 T butter
½ C chopped pecans
1 C dried Cranberries

Heat a non-stick skillet over medium high heat with 2 teaspoons of olive oil. Drain the chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in a large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 1 ½-2 hours.
In a small bowl, mix Miracle Whip, Greek yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and season to taste with salt and pepper again. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.
In a small pan over medium heat, melt the butter. Add the nuts and stir them often until they are toasted, about 4 minutes (they should be a little more than lightly browned and you’ll begin to smell them).
Add the toasted nuts and dried Cranberries just before serving, and mix until combined. Serve with split croissants.

Makes about 8-10 servings.

Garlic and black pepper beef with toasted quinoa, lentil, beanand baby radish salad, piquant salsa verde dressing

Garlic and black pepper beef with toasted quinoa, lentil, bean and baby radish salad, piquant salsa verde dressing

For the beef:
1 teaspoon lemon pepper
½teaspoon mustard powder
1 tablespoon ground black pepper

Good pinch sea salt flakes, crushed
4 garlic cloves, peeled and very finely minced using a microplane
1” cube fresh ginger, peeled and very finely minced using a microplane
400g fillet or sirloin steak

For the salad:
1 cup puy/French lentils
1 cup quinoa
1 x 400g tin kidney beans, rinsed and drained
Handful baby radish, finely sliced on a mandolin
1 cup smoked almonds, roughly chopped

For the salsa verde dressing:
1/3 cup light olive oil
¼cup white wine vinegar
Large handful fresh basil leaves
Handful flat leaf parsley
2 white anchovy fillets
Juice and zest 1 lemon
Freshly ground black pepper

Extras:Extra Virgin olive oil (EVOO)Baby radish sprouts

To prepare the beef, pre-heat oven to 180˚C (350˚F) fan-forced. Add the lemon pepper, mustard powder, ground black pepper and crushed seasalt flakes into a Tupperware container and shake well. Add garlic and gingerpulp into a small bowl or cup and mix well then smear over all sides of beef fillet. Roll fillet in the herb rub then place on a small metal baking tray androast in the oven for 15-20 or until medium rare. Use a meat thermometer totest for doneness. When cooked, remove and allow to rest for 15 minutes before slicing paper thin with a sharp knife.

Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 mins each. Rinse both well under cold running water then drain thoroughly).

Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa,season with a little salt and freshly ground black pepper. Fry quinoa for 8-10minutes stirring/tossing often until lightly toasted and light golden brown.Remove from heat and allow to cool before adding to a large mixing bowlalong with the drained kidney beans, cooked and cooled lentils, sliced radishand chopped almonds. Add 1 tablespoon of extra virgin olive oil (EVOO) andcoat everything well.To make the salsa verde add all ingredients into the bowl of a food processorand whizz together for 3-4 minutes.

Wednesday, August 8, 2012

Roast Chicken Provencial (O)

• 1 whole roasting chicken

• 2 T extra virgin olive oil
• 1 T minced garlic
• 1 T fresh thyme
• ½ tsp fresh rosemary
• 1 tsp fresh oregano
• Zest and juice from one lemon
• 1 tsp salt

1) Preheat oven to 350 degrees F; clean the chicken.

2) Zest the lemon and squeeze the juice into a bowl. Add the provencal herbs (thyme, rosemary, oregano), garlic and salt. Add the olive oil and mix well.

3) Place the chicken in a roasting pan and pour the mixture over the chicken. Rub in gently.

4) Cook until internal temperature reaches 165 degrees.


Black Bean Chili (O)


2 ¼ c dried black beans
3 T olive oil
3 yellow onions, chopped
2 fresh Serrano peppers
5 large garlic cloves, minced
6 T chili powder
3 T ground cumin
1 tsp dried oregano
48 oz fresh tomatoes, crushed
Salt to taste
Goat Cheese

• Rinse the beans, place in a bowl and add water to cover generously. Let stand for about 3 hours. Drain the beans, pick over any damaged beans and set aside.
• In a large saucepan over low, warm the olive oil. Add onions and serranos and sauté, stirring occasionally, until the onions are translucent and tender.
• Add the garlic, chili powder, cumin and oregano. Stir for about 2 minutes more.
• Add the beans, tomatoes and water to cover by 3 inches.
• Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 ½ to 3 hours.
• Add water if the beans begin to dry out but are not yet cooked.

Season with salt; ladle warm chili into bowls and sprinkle with a little bit of goat cheese.

Adapted from the Williams-Sonoma Vegetarian Black Bean Chili recipe to accommodate type Os.


Easy Meatloaf (O)


¼ tsp cayenne pepper
½ tsp chili powder
½ tsp dried thyme
¼ onion, chopped
½ carrot, peeled and roughly chopped
2 whole garlic cloves
¼ red bell pepper
16 oz ground beef
¾ tsp salt
½ egg, whisked

• Heat oven to 325 degrees F.
• Mix together the cayenne pepper, chili powder and thyme. Place this mixture into a large bowl.
• Combine the onion, carrot, garlic and red pepper in a food processor bowl and pulse until the mixture is finely chopped, but not pureed.
• Combine the vegetable mixture and ground beef with the spice mixture.
• Season with salt.
• Add the egg and combine thoroughly.
• Pack the meat into a loaf pan and cook for about an hour or until meat is thoroughly cooked.

For B types, you can add ¼ cup of oatmeal, ground finely, to the mixture for a “fluffier” meatloaf.
Saute some spinach packed with anti-oxidants in a little bit of olive oil and fresh garlic for a side dish.

To really complete your meal, grill some organic pineapple. The bromelain, which are enzymes in the pineapple, naturally aid in the digestion of proteins! Not only will you feel less bloated after your meal, it will help with indigestion amongst other things.

(And one more thing, since you are allowed one cheat meal per week, try this delicious, tangy bbq glaze to bring the taste up a notch.) The sweet and sour flavor of this glaze is in a category of its own!

¼ c bbq sauce (we recommend Annie’s Naturals Organic Bbq Sauce)
½ tsp ground cumin
¾ tsp Worcestershire sauce
Dash hot pepper sauce
1 ½ tsp honey

Mix all the ingredients together and brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
This recipe has been altered from Alton Brown’s “Good Eats Meatloaf” recipe to accomodate type Os and As.


Chicken Enchiladas (O)


• 1 lb chicken breast
• One 6 oz can tomato paste (or click here to make your own!)
• 2 cups chicken stock (or you can do one cup stock and one cup water)
• 3 T Canola oil
• 2 T chili powder (you can always add more if you prefer, but add just a little at a time otherwise you may overpower your meal with too much spiciness!)
• 1 tsp oregano
• 1 ½ tsp cumin
• ½ tsp salt
• Goat cheese*
• 5 tortillas cut into long strips
• Fresh cilantro

1) Heat oven to 350 degrees.

2) On medium low, heat oil in a sauce pan. Add chili powder and stir. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for about 10 minutes. Add more seasonings if desired.

3) While the sauce is thickening, cut the chicken breast into strips. Place a couple tablespoons of canola oil into a skillet. Add the chicken and cook until done.

4) Take the chicken out of the skillet and shred it. Combine the shredded chicken with the sauce.

5) Dip half of the tortilla strips into the sauce and place in a 9 x 9 pan. Add the chicken mixture atop the tortillas (leave some sauce in the pan to dip the remaining tortilla strips). Dip the other half of the tortillas in the remaining sauce and place on top of the chicken.

6) Add a few small dollops of goat cheese on top of the enchiladas (remembering the 80/20 rule) and place in the oven for 10 minutes.

Serve with cilantro and a fresh salad!

*Add the goat cheese on a “cheat day”


Butternut Squash Soup (A, AB, B and O)


One Butternut squash (medium size), peeled, seeded and chopped into one inch cubes

half of a medium size yellow onion, coarsely chopped

one garlic clove, minced

3 medium carrots, chopped

2 celery stalks, chopped

36 oz water

3 T olive oil

Salt and pepper, to taste

lemon juice, parsley or cilantro, for garnish

Heat olive oil in a soup pot; add onions, garlic, carrots and celery and cook in oil until lightly browned.

Add water and bring to a boil. Reduce heat to low and allow to simmer for about 45 minutes or until veggies are tender.

Place soup mixture in a blender and puree until smooth. (I recommend pureeing the vegetables first and then adding stock to your desired consistency.)

Pour soup back into pot and add salt and pepper.

Squeeze lemon juice over soup and add cilantro or parsley for extra flavor.

Sunday, July 15, 2012

Crock Pot Egg Brunch Casserole

5-8 strips of bacon
1 clove of garlic, peeled and minced
1 red or green bell pepper, seeded and chopped
1 (2lb) bag of frozen hash browns
1-1/2" shredded cheese
12 eggs
1 c. whole milk
1 tsp. dried dill
1/2 tsp salt
1/2 tsp pepper

Spray crock pot with non-stick cooking spray. Cook bacon until crisp, cool and chop into 1/2in pieces, set aside. Saute garlic and bell pepper for about 5 mins. Place 1/3 of the frozen hash browns in the bottom of the crock pot. Add 1/3 bacon, 1/3 of the pepper mixture and 1/3 cheese. Repeat layers, ending with cheese. In a large bowl mix eggs, dill, salt & pepper. Pour over ingredients in crock pot, cover and turn on low. Cook 8-10 hours.When done, thermometer should read 160deg F in center.

Saturday, July 14, 2012

Cinnamon Wreath Bread

2 Packages ( ¼ oz each ) Active dry yeast
1 ½ cups warm water (110-115 degrees)
6 TBS butter
1/3 cup nonfat dry milk
¼ cup sugar
1 egg
¾ tsp salt
4 1/2-5 ½ cups all-purpose flour
2 TBS butter melted
½ cup chopped almonds
1 ½ tsp cinnamon
1 cup confectioners sugar
1 TBS water
¼ tsp almond extract

In a large bowl dissolve the yeast in the warm water. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky )

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.

Place seam down on a greased baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3’s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover and let rise again until doubled. (About 45 minutes to an hour)

Bake at 375 degrees for 20-25 minutes or until golden brown, Combine the confectioners sugar, water, and extract and drizzle over the warm bread.


Friday, July 13, 2012

Piruletas Italianas

Ingredients (12 lollipops):
12 cherry tomatoes
1 soup spoon tomato tapenade
12 minimozzarella
½ c grated lemon peel
Virgin olive oil 2 c/s
1 soup spoon chopped parsley
Cut 1 cm. of tomatoes, empty seeds. Fill with a little tapenade and end with the minimozzarella. Puncture.
In a small bowl, mix the lemon zest, oil and parsley. Batter mozzarella skewers and place them in a glass or dispenser of skewers.

Pesto Poppers

1 sheet puff pastry
fresh mozzarella

Preheat oven to 400F.

Roll out the puff pastry and using a 2 inch round biscuit cutter, cut out circles. In the center of each place a small piece of mozzarella cheese and a teaspoon of pesto.

Pull all sides together and attach with two toothpicks per popper. Place on a cookie sheet and bake 20-25 minutes, or until golden brown. Remove from the oven and discard toothpicks. Serve warm! (can be served room temperature but so much better warm)

Spicy Black Bean Soup with Lime and Cilatro

  • 1 Tablespoon olive oil
  • 1 shallot, roughly chopped
  • 1-2 cloves garlic, roughly chopped
  • 1 red jalapeno, seeded and chopped
  • 1/2 Tsp. ground cumin
  • 2 cups cooked black beans
  • 2 cups fat free, low sodium chicken stock
  • Lime juice, to taste
  • 1/4 cup plain, non- fat greek style yogurt
  • 2 Tbsp chopped cilantro


1. Heat a large pot over medium high heat.
2. Add the oil and sweat the shallot for 1 minute.
3. Add the garlic, jalapeno, and cumin and continue cooking for 1 minute.
4. Add the beans,chicken stock, and yogurt and bring to the simmer.
5. Let simmer for 5 minutes and transfer soup to a blender.
6. Working in batches, puree the soup until smoothness desired and return to a medium saucepot on medium heat.
7. Season the soup to taste with salt, pepper, and lime juice.
8. Ladle the soup into serving bowls, drizzle some yogurt over the soup and garnish with the chopped cilantro.

Thursday, July 12, 2012

Lemon Lime Gelato

Makes About 4 Quarts

12 Lemons, Zested
12 - 18 Medium Limes, Zested
2 1/4 cups fresh lemon juice
2 1/4 cups fresh lime juice
6 Tbsp. of Lemon Zest
6 Tbsp. of Lime Zest
4 cups of water
6 to 8 cups of Granulated Sugar (Suit to Your Tangy Preference)
6 cups of heavy cream

In a large saucepan, combine 5 Tbsp. of Lemon zest, 5 Tbsp. of Lime zest, the lemon and lime juice, sugar and the water.  Bring to a boil, stirring occasionally.  Allow to simmer for about 4 minutes until the sugar dissolves.  Strain and set aside to cool.

Mix the citrus syrup with the heavy cream.

Transfer into an ice-cream maker and follow manufacturer's directions.  As the mixture begins to firm up, add 1 Tablespoon of Lemon zest and 1 Tablespoon of Lime zest.  Continue churning until the ice cream maker labors.

Turn into medium Tupperware bowls with lids and freeze at least 24 hours.




2 jiggers vodka

2 jiggers Chocolate Liqueur

2-4 jiggers half and half (depends on how strong you want them to be!)

1/4 cup marshmallow creme

1/4 cup milk chocolate chips

2 graham crackers, crushed


Melt marshmallow creme and chocolate chips in a shallow bowl for 1 minute on half power in microwave bowl or over warm water.

Roll outside of glass rim in marshmallow/chocolate chip mixture and then dip into crushed graham crackers. Put in refrigerator to cool.

Fill cocktail shaker

or pitcher with 2 cups of ice.

Pour vodka, chocolate liqueur and half and half over ice. Shake well. Pour into cooled, rimmed glass.

Spear marshmallows with toothpicks or long skewer; toast marshmallows over flame and garnish cocktail.

Thursday, July 5, 2012

Steamed Buns - Pau

Ingredients for the Skin:

500 gm Pau flour or Hong Kong flour
2.1/2 tsp dried yeast
100 ml lukewarm water
125 gm caster sugar
5 tsp Crisco shortening
2.1/8 tsp baking powder
1/4 tsp salt
110 - 115 ml water

Ingredients for the Filling:

250 gm chicken breast - diced into small cubes
1/2 tsp salt
1 tsp light soya sauce
2 tsp each of - sesame oil, oyster sauce and dark soya sauce
3 tsp or more sugar
3/4 cup water
2.1/2 Tbsp cornflour + 2 Tbsp water to thicken
Oil for frying

Preparation for the Filling - (Cook this a day earlier and keep refrigerated).
Heat up a pan with the oil and mix in the diced chicken meat with all the sauces, stir fry.
Add in the water and let simmer till chicken meat is cooked.
Fine tune to taste and add in the thickening.
Dish up and let cool before refrigerating.

Preparation for the Skin

Mix the dried yeast with lukewarm water, stir well.
Add in 130 gm sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well.
Pour this mixture into (A) above. Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
Weigh out 50 gm of dough and roughly shape into a ball. Makes 18 pieces.

Flatten and roll out the dough into a circle. Cup it in the palm of your hand, spoon in the cold filling onto the centre of the dough and pleat up the sides and seal.
Place the pau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 15 mins.
Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins. (amonia added to the water will make them white)
Remove from steamer and serve, hot.

Source: No Frills Recipes (

Char Siew

600 g pork belly (there must be some fat with the meat but if less fat is preferred, then use pork fillet though it mi)

1/2 cup fine sugar

4 tablespoons light soy sauce

2 tablespoons dark soya sauce

1 tablespoon red food coloring

1 teaspoon five-spice powder

1 teaspoon sesame oil

1 teaspoon Chinese wine (I suppose Sherry would do)


1 Mix everything together except the pork.
2 Marinate pork with the mix for about 1 hour (I normally marinate my meats for a longer time) Place on wire rack and roast at 200 degrees Centigrade or 400 degrees Fahrenheit for about 30 minutes.
3 Or, you can fire up the BBQ and roast it in there.
4 (I've personally seen Char Siew roasted over coals in a cut out oil tin with a wooden lid.) Cool and slice.

Read more:

Baked Char Siew Pau

Cha siew pau or BBQ pork buns are commonly found at dim sum places or hawker stalls. But instead of steaming the buns, here, the skin is baked. The crispy pastry with melt-in-the-mouth filling makes these buns a crowd pleaser.

You can also make them ahead of time. Just keep refrigerated up to three days and bake when needed.

Makes 30 pieces

Water dough:
250g plain flour
1 teaspoon baking powder
100g castor sugar
60g shortening
1 tablespoon lime juice
120ml water

Oil dough:
250g plain flour
200g shortening
½ teaspoon salt

2 tablespoons cooking oil
2 cloves garlic, chopped
400g pork/chicken fillet, cubed
1 tablespoon oyster sauce
1 teaspoon dark soya sauce
1 teaspoon chicken stock granules
1 teaspoon sesame oil
1 teaspoon Chinese 5 spice powder
50g sugar or to taste
100g green peas [optional]
2 big onions, peeled and cubed
½ teaspoon salt or to taste
2 tablespoons tapioca flour + 2 tablespoons water
2 tablespoons sesame seeds, toasted
1 egg yolk, beaten lightly for glazing
extra sesame seeds for topping


1. Heat oil and sauté garlic till fragrant.

2. Add pork/chicken meat and sauté for 10 seconds. Add in oyster sauce, dark soya sauce, chicken stock granules, sesame oil, Chinese 5 spice powder and sauté till chicken is almost cooked.

3. Add sugar, green peas and onions.

4. Season to taste with salt and thicken with tapioca flour solution. Turn off heat, sprinkle sesame seeds over and mix well. Set aside filling to cool.

Water dough:

1 .Place all ingredients in an electric mixer or mixing bowl, except water.

2. Add water slowly and mix until combined to form a smooth dough.

3. Rest dough, covered with a clean tea towel.

Oil dough:

1. Place all ingredients in an electric mixer or mixing bowl, combine to form a soft dough.

2. Divide into 30 equal portions.

To wrap up:

1. Divide the water dough into 30 equal portions. Roll them into balls and flatten them.

2. Place a ball of oil dough inside the water dough and wrap it up.

3. Flatten and roll out the dough with a rolling pin into a rectangle.

4. Roll short side up tightly like a Swiss roll.

5. Flatten again and re-roll (Swiss roll style).

6. With the side up, flatten the dough into a circle.

7. Place a teaspoonful of filling in the centre, bring edges together and twist to seal.

8. Place on a greased tray, glaze the chicken bun then sprinkle some sesame seeds over. Continue the process with the other doughs.

9. Preheat oven at 200ْC and bake chicken bun in pre-heated oven for 25-30 minutes or till golden brown.

10. Serve warm or at room temperature.


Sunday, July 1, 2012

Chef Meg's Cheesy Grilled Banana Peppers


4 banana peppers, fresh

2 slices bacon

1 red or yellow tomato, diced

3 oz smoked Gouda cheese, diced

1 T parsley or cilantro, chopped

1/2 cup panko* (Japanese breadcrumbs)

*You can substitute whatever breadcrumbs you have on hand.


Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.

Wednesday, June 27, 2012

Spicy Mexican Pizza

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/2 lb chorizo sausage (not smoked)
1 can (8 oz) tomato sauce
1/2 to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)
1/4 cup chopped fresh cilantro
1 can (2.25 oz) sliced ripe olives, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz).


1 Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.
2 Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.
3 Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.
4 Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.
Tip if using classic crust: For a crispier crust, prebake crust 8 to 10 minutes or until light golden brown, then add toppings; bake pizza 12 to 15 minutes..

Tuscan Chicken Pizza


1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 teaspoons olive oil
1/2 cup basil pesto
1 1/2 cups coarsely chopped cooked chicken
1/2 small red bell pepper, cut into bite-size pieces (1/2 cup)
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons chopped fresh parsley.


1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil; bake 7 minutes.
2 Spread basil pesto over crust; top with remaining ingredients except parsley. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Sprinkle with parsley. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.