Mussels, and lobster, and haddock, OH MY!
I’m baaaaaaack, and I’ve been doing a lot of cooking with seafood this week! MY FAVOURITE! I know not everyone agrees, but I absolutely adore it, and it can be a little overwhelming to cook it, worrying about over cooking it, or not cooking it enough. Well I say there is NO NEED to fear! Be bold and try a new dish today!
WHITE WINE MUSSELS
1 lb mussels
2 tbsp olive oil
2 tbsp butter
1 small/medium onion
3 cloves garlic
1 cup white wine
Scrub the mussels in their shells and let them sit in a bowl of salt water (1 tbsp salt per quart). Any mussels that don’t close after you’ve scrubbed them are dead, so discard them. Leave the mussels in the water for 10 -15 minutes while you dice the garlic and onion into fine pieces. Melt the butter a pot with olive oil and cook the onions and garlic until translucent on medium-low heat. Add white wine, parsley and mussels, stir and cover for 8-10 minutes. Discard any mussels that don’t open after cooking. Serve with some kind of crusty bread to dip in the sauce! DELICIOUS! Continue reading
Pumpkin, Apple Crumble and Cheesecake. YUM
Thanksgiving is a time of love and laughter…and most of all delicious food. But after ALL that delicious food, you want to experience the sweet, sweet taste of autumn desserts. Now, I don’t know about you, but I want it all… apple pie, pumpkin pie, cheesecake, you name it, it’s on my plate. That’s a LOT of food. That’s the beauty of mini cheesecakes! All the taste, packed in a little cupcake liner of deliciousness.
PLAIN MINI CHEESECAKE RECIPE
3 8 oz packages of cream cheese
1 cup of sugar
1 package of cookies for the crust (I used Dare Cinnamon Danish cookies! MMMM)
1 tsp vanilla extract
1/4 tsp nutmeg
Preheat oven to 350. Blend softened cream cheese and sugar together until smooth. Blend eggs in one at a time until smooth. Mix in vanilla extract and nutmeg. Line muffin tin with cupcake liners and press a cookie into the bottom of each one. Pour cream cheese mixture into the cups until they are all about 2/3 full. Bake for about 20-30 minutes. Remove from oven and refrigerate for at least 3 hours before serving. Makes 24. Continue reading
Easy as pie! Which isn’t really that easy…
I always love recipes that consist of about 4 ingredients or less. I hate running around the grocery store getting tons of things for ONE measly meal (ok, so maybe it’s delicious, that’s not the point) and getting home and realizing you’re missing something. This MUST happen to other people out there right? Do you feel me? Here are two great recipes that are 4 ingredients or less!
-deli sliced ham (about 8-10 thin slices)
Preheat the oven to 350. The hardest part about this recipe is the beginning, spreading out the dough into the right shape. It basically needs to be rolled out into a big rectangle (use flour for this so it doesn’t stick to any surfaces…ok so 5 ingredients if you want to be technical). Once it’s in rectangle form, cover the entire surface with the spinach. Then cover that layer with the slices of ham, ripping pieces to cover properly if needed. You can do about two layers of ham if you desire. Then cover with your desired amount of shredded mozzarella. Now start rolling the pizza up, like a jelly roll. Once rolled, try to mold the pizza dough around the edges so that there are no holes, and you have a log of dough, virtually. Spray a cookie sheet with PAM so it doesn’t stick, and brush some oil on the top of the log so it browns in the oven. Put it in for about 40 minutes, and once the top is nice and brown, it should be done. Cut strips to serve. This is an awesome recipe because you can do countless different versions of it. Continue reading