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Bons Vivants
enjoying superb food and drink
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14th-Jul-2010 09:02 am - Need to use up zucchini or cherries?
Long time no post here!

I got this recipe from rawee1Robin at least a year ago. I finally made it, and it's so amazing that I ate almost half the loaf by myself on the first night. :P

Chocolate Cherry Zucchini BreadCollapse )
10th-May-2010 10:39 am - Greek Chicken Pasta
my soul rejoices
We had this delicious dish for our Mother's Day dinner.

Greek Chicken Pasta

2 cups uncooked Penne Pasta 1 cup Feta
1/4 cup butter, cubed 1/2 cup sundried tomatoes
1 lg. onion, chopped 1/4 cup flour
14.5 oz. chicken broth 1/3 cup sliced Greek Olives
3 cups cubed cooked chicken 2 tbsp. minced parsley
1 can (7.5oz.) of artichoke hearts, drained

Cook pasta al dente. Meanwhile, in a large ovenproof skillet, melt butter. Add onion, saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 min or more until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes, and olives. Drain pasta. Stir into pan with chicken mixture. Broil 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley and parmesan cheese if desired.
6th-Oct-2009 02:01 pm - Buffalo Chicken Soup
I inaugurated my new Dutch oven last night with some soup that I can't wait to make again! The recipe has been sitting in my recipe-clippings binder forever. I was sorry I halved the recipe - we ate it all, so no leftovers. I'm so glad it's soup weather again. Please share your favorite fall soup recipes! :)

Buffalo Chicken SoupCollapse )
1st-Sep-2009 02:49 pm - My latest favorite recipe...
my soul rejoices
1 cup all-purpose flour
3/4 cup brown sugar, packed
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 1/2 cups fresh blackberries

Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan.

Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well. Stir in blackberries. Spoon over crust, spreading evenly. Bake at 350° for 30 to 40 minutes. Cool; cut into bars.

Note: I made a double batch of the shortbread crust and used all of this to line a 9x13 inch pan. Then I made a scant single recipe of it to make the topping mixture. Yummy!
4th-Jun-2009 08:57 am - Yum.
I made these two recipes last night, and together they were a delicious and fancy-looking meal! I had to share.

Balsamic Dijon Pork Chops and Green Beans with Brown ButterCollapse )
26th-May-2009 11:20 am - Spaghetti Puttanesca
FN: Bubbles
I've been looking for light summer recipes and this one fit the bill quite nicely. Although I think I will add more spinach and basil next time. The original recipe called for anchovies - I do NOT like anchovies, so I left it out. Came out fine without it.

Serves 3

250-300gr spaghetti
1 tbsp olive oil
150gr bacon
2 ripe tomatoes
1 onion
2 garlic cloves
12 large leaves of fresh spinach or 30 small ones
2 tbsp fresh basil (I just guestimated this - I love basil and probably took more than needed ;) )
250gr ricotta cheese (or cottage cheese if you can't find ricotta)
Salt and pepper

Tomato Sauce
1 can (14oz) chopped tomatoes
1 tbsp tomato purée (can be omitted)
1 tsp sugar (can be omitted)
Chili according to taste

Boil the pasta according to the package but take it off one minute before time. Drain and set aside.

Cut crosses over the stem of the tomatoes and pour boiling water over them. Let them sit in boiling water for a couple of minutes. This will allow the skin to loosen, and you should be able to peel them without problems.

Finely chop bacon, onion and garlic. Cook in olive oil until the onions are done. This will take 3-5 minutes depending on how much bite you like in your onions.
Chop peeled tomatoes and spinach. Add to the pan and cook until done. That will take another 2-3 minutes.
Take the pan off the heat and add ricotta cheese, basil and salt and pepper according to taste.

Mix spaghetti into the pan and transfer it to an ovenproof dish. Bake at 180*C for 10 minutes or until it's heated through.

While the pasta is in the oven, make the tomato sauce. This is really easy :) Just dump everything together in a small casserole, bring it to a boil and leave it to simmer until the pasta is done.

Enjoy! :-)
12th-May-2009 11:02 am - Summery meal ideas.
As the weather gets warmer, I know some of us are looking for more summery dinner ideas. Here are a few that I like.

Chicken Oregano with Sweet PeppersCollapse )

Edamame Rice BowlsCollapse )

Gingery Shrimp and CouscousCollapse )
I hate throwing food away.  On Sunday I realized several items in my fridge/pantry were nearing expiration, so I threw them together for a fluffy breakfast casserole.  It turned out very tasty!  After it cooled, I separated it into 5 tupperware containers to bring to work this week.  It reheated well.  This is what I used in mine, see what you can throw together for your own unique version - the best part, you don't have to buy anything to have amazing "leftover" leftovers:

4 eggs, beaten with about 1/4 c. of milk
1 summer sausage link, cut into small pieces
2 medium potatoes, diced
1 can diced tomatoes
1/2 onion, diced
1/2 container fat free feta
1 cup shredded cheddar/colby blend
1/2 c. sweet potato puree
1/2 c. cauliflower puree
1 fresh jalapeno, diced
1 ready-made pie crust
Salt, pepper and other seasonings to taste

Spray a casserole dish with cooking spray, put pie crust in bottom of dish.  It doesn't really matter how it fits, just get it as even as possible.  Combine remaining ingredients, pour into crust/dish.  Bake at 350 for 45-60 minutes, or until fully set. 

Hope this inspires you to clean out your fridge!  ;-)
Girl with necklace
 Okay, this might sound a little gross, but stay with me.  Does anyone have any suggestions or recipes on what I could do with some expired buttermilk? I know buttermilk is purchased already soured, so I have a feeling you can use it for certain recipes past the "sell by" date? I'm thinking some kind of sour dough bread or something like that? I'm open to any recipe suggestions as I would really like to use it up, it makes me sad to think about throwing most of it away. If anyone has any experience or knowledge on this please fill me in! Thank you so much! :) 
9th-Feb-2009 09:58 am - Tiramisu Cupcakes
I love tiramisu, cupcakes, and anything even remotely sweet or coffee-flavored, so this recipe was a must-try for me.   Makes 2 dozen.

* 6 eggs, separated (separate when cold, allow to come to room temp)
* 3/4 teaspoon cream of tartar
* 1 cup sugar, divided
* 3 tablespoons water, room temp
* 1 teaspoon vanilla
* 1/8 teaspoon salt
* 1 cup sifted all-purpose flour (measure after sifted)

espresso syrup

* 1/2 cup confectioners' sugar
* 2/3 cup water
* 5 teaspoons espresso powder

frosting (makes a bit too much - I'd consider cutting the recipe in half or 3/4)
* 3 cups mascarpone (for those who don't know, marscapone is Italian cream cheese - usually found in the specialty cheese section of your grocery store.  It's a little pricey, so I used half marscapone, half cream cheese.)
* 1 cup confectioners' sugar
* 1/4 cup marsala wine
* 3/4 cup heavy cream, chilled

Unsweetened cocoa powder
Dark chocolate shavings



In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.

With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.

Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup.
In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

See a better picture here: http://www.flickr.com/photos/12266682@N00/370089996/

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