Edible Arrangements / Fruit carving

Click photo to enlarge
Click photo to enlarge

I was inspired by these sites. What a fabulous and fun way to display fruit/vegetables.

https://m.youtube.com/watch?v=irIaF9eombA Have a blessed day!

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LEMARCHE MEATLOAF SAUCE

LAMARCE MEATLOAF SAUCE

Recipe from one of my favorite chefs, Lidia Bastianich.

YOU WILL NEED

Olive oil

1 cup of finely chopped onions

Salt

1 cup of minced carrots

1/2 cup minced celery

2 bay leaves

Water

2 cans of crushed.tomatoes ( with seeds strained out if you prefer)

Ricotta cheese (optional)

If you use seeds you can add a tablespoon of sugar. This reduces any bitterness that may occur from seeds but also cuts the acid in the tomatoes. I add this to all my tomato sauces.

INSTRUCTIONS:

PUT A LITTLE OLIVE OIL IN THE BOTTOM OF A LARGE FRY PAN, START HEATING

ADD 1 CUP CHOPPED ONIONS THAT ARE CHOPPED SMALL AND STIR UNTIL THEY ARE SEMI SOFT

ADD SALT AND 1 CUP OF MINCED CARROTS

THEN ADD 1/2 CUP MINCED CELERY AND 2 BAY LEAVES

STIR ALL INGREDIENTS AND STIR FREQUENTLY FOR A FEW MINUTES

AFTER A FEW MINUTES OF STIRRING, ADD 1/4 CUP OF WATER  AND LET IT STEAM FOR 5 MINUTES

ADD 2 CANS OF CRUSHED TOMATOES. CAN REMOVE THE SEEDS TO AVOID BITTERNESS

COOK ON LOW HEAT UNCOVERED.

IF REDUCING TOO FAST PLACE LID ON PAN AND LET IT STAY ON FOR A FEW MINUTES AND THEN REMOVE AGAIN AND STIR. LET SIMMER ON LOWEST HEAT. SERVE THIS SAUCE ON THE SIDE. DISH IS MEANT TO SERVE FAMILY STYLE WITH THE SAUCE IN A BIG SEPARATE BOWL WITH A LARGE SCOOP OF RICOTTA PLACED IN THE MIDDLE OF THE SAUCE. SERVE THE MEATLOAF FAMILY STYLE AND PEOPLE CAN POUR THE SAUCE THEMSELVES OVER THE MEATLOAF

HOME MADE WHIPPED CREAM

Whipped Cream
Whipped Cream

With all the harmful additives in our food these days I try to make fresh and natural things as much as possible. I hope you will give this whipped cream a try. I am pretty certain that if you do, you will never buy it in the store again. This lasts longer , has no harmful chemicals and tastes great.

 

YOU WILL NEED:

One pint of heavy cream

1/2 teaspoon pure vanilla extract

1/8 to 1/4 cup sugar depending  on how sweet you like it.

Cocoa powder (optional) use only if you desire chocolate whipped cream

Electric hand mixer or whisk

Taste intermittently while you are whipping to see if it needs more sugar as once it is thick it will start separating if you whip more. If you do not have an electric hand mixer you can use a whisk but it will take longer and give you a workout.

VARIATIONS:  If wish to have chocolate whipped cream,  add a teaspoon at a time of cocoa powder till you reach the desired color you wish to have.

***** Please see my recipe for easy strawberry pound cake.

MINI PIZZAS

Click photo to enlarge
Click photo to enlarge

YOU WILL NEED:

Home made or a jarred sauce of your choosing
French, Italian or Puerto Rican Bread loaf
Mozzarella cheese shredded
Ricotta cheese (optional)
Bacon, pepperoni slices, cooked chopped meat
Small diced onions, mushrooms, green peppers, or whatever you like on your pizza already cooked
package of English muffins
Olive oil

INSTRUCTIONS:

1. Saute your meat, bacon, onions , mushrooms in a pan with a tablespoon of olive oil till done.

2. Split English muffins in half and place on lightly oiled baking  sheet.

3. Place spoon full of sauce on tops of English muffins until coated.

4.  Add mozzarella cheese evenly on top of sauce. Add tiny bits of ricotta around the pizzas.

5. Add the remaining cooked  ingredients that you like on top of cheese.

Mini Pizza 2
Click photo to enlarge

 

Bake in oven that has been preheated to  325 degrees Fahrenheit for ten to fifteen minutes and enjoy.!

Have a blessed day!

FANCY FRUIT SLICES

To view photo please see my lemon mouse.

YOU WILL NEED:

Oranges (this also works with lemons and cucumbers as well)
Potato peeler
Knife

INSTRUCTIONS:

1.  Hold orange with fingers touching stem part and bottom of orange

2. With potato peeler, from stem to bottom, peel off rind of orange evenly spaced all the way around orange. You should have an orange with the pith showing in a striped design.

3. Slice orange in 1/4 to 1/2 inch slices. Arrange on plate.

Have a blessed day!

PERSONALIZED CHICKEN POT PIES

JUST A FUN THING TO DO THAT YOUR CHILDREN ARE SURE TO LOVE!

If you are anything like me, the crust of the pot pie is the favorite part.

Click image to enlarge
Click image to enlarge

If having extra pastry dough once assembling your chicken pot pie, don’t discard. Roll the excess that we usually discard into a flat piece and with a paring knife cut out small letters carefully and place on baking sheet till done.  When serving  pot pie in dish or in bowl, place initials or child’s name across the top for an extra special look. My child was forty and he smiled. Enjoy!

HOMEMADE CHICKEN POT PIE

Click to enlarge
Click to enlarge

 

 

 

 

 

 

YOU WILL NEED:

1. Baking dish or casserole dish.

2. Two cans of cream of chicken soup undiluted.

3. Sixteen ounce package of frozen mixed vegetables thawed and drained .(Can thaw overnight in refrigerator the night before you plan to make.)

4. Two cups of boneless chicken cut into bite sized pieces.

5. Two pieces of pie crust ( I used ready made crusts sold in supermarket)

Click to enlarge
Click to enlarge

PREPARATION:

1. Boil chicken in water ten minutes. Drain on paper towel.

2. Line bottom and sides of casserole dish with one pie crust being sure to

have enough to crimp edges.

3. Poke holes with fork on pie crust on bottom of dish.

4. Pre-bake bottom pie crust at 325degrees Fahrenheit for five minutes or until slightly brown.

5. In large bowl place chicken,two cans of cream of chicken soup (undiluted) and drained vegetables and blend together. If too thick, you may add a 1/4 can of water and blend together.

6. Pour mixture into casserole dish  and press down slightly to be sure all sides have been filled evenly.

7. Cover top with second pre made pie crust.

8. Cut dough evenly around top and pinch together using two fingers on one hand supporting bottom crust and pushing one finger on top crust pushing all fingers together. If you cannot make it look as you wish you can evenly press to dish with tines of a fork all around the dish.

9. Make a  design with knife poking all the way through crust to ensure steam can escape while cooking. I usually make a wheat design. If you wish to make just slits across. That’s fine too.

8. Place in preheated oven and cook according to pie crust directions.

SEE MY PERSONALIZED  POT PIE IDEAS THAT ARE SURE TO BRING A SMILE.

Have a blessed day!

 

 

 

 

LEMON MOUSE

 

Click to enlarge image
Click to enlarge image

LEMON MOUSE (  Yes I do mean mouse and not mousse.)

YOU WILL NEED:

Lemons
Peppercorns or cloves
Toothpicks or skewer
Chives
Paring knife or sharp steak knife
Kitchen shears (optional)

PREPARATION TIME : 10 minutes

INSTRUCTIONS:

1. Slice small area off of worst side of lemon to make a flat base so mouse can stand and not roll.  Do not discard cut piece.

2. Locate the pointy part of the lemon. This end end will be the mouse’s face.

3.From piece you cut off lemon,  scrape lemon off the  peel and cut two round shapes. You may use kitchen shears if you wish.  Then poke two  slits with knife on top of front end and insert circles. This will be the mouse’s ears.
( I found it helpful to cut circle pattern till close to end of circle and make a square piece jutting downward to be easier. It is easier to insert in slit and  to stay put in slit.)

4. With  a toothpick or skewer poke two holes where eyes will be and then push clove or peppercorns in holes to create the mouse’s eyes.

5. Poke three holes with toothpick or skewer on sides of nose and carefully insert chives for whiskers.

6. If you wish a tail, use potato peeler or paring knife and slice lemon peel and attach with toothpick to hind end of mouse.

7. With a toothpick, poke two or three small holes where the whiskers will be. With scissors, cut chives to size.

Have a blessed day!