Grilled chicken with lemon and oregano

Terrific summery chicken recipe. The grilled lemons are a nice touch to squeeze on top.

Ingredients:
1 Tablespoon grated lemon zest
1/3 cup (about 2 lemons) lemon juice, freshly squeezed
1/4 cup finely chopped fresh oregano
2 Tablespoons olive oil (plus more for grates)
coarse salt & freshly ground pepper
2 pounds chicken breast
4 medium lemons, halved crosswise
oregano sprigs for garnish, optional

Directions:
1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.

2. Grill the chicken: Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

Tips:
*Chicken grills up best when it's an even thickness throughout the breast. Take the time to pound out the breasts slightly (between two pieces of plastic wrap) to even out the thickness.

Mixed grill of shrimp, sausage and mushrooms

Let your kids help you string the shrimp and veggies on the skewers!

Ingredients:
3/4 cup extra-virgin olive oil
2 Tablespoons packed fresh thyme leaves (or 1 Tablespoon dried)
2 large garlic cloves, minced
1/2 teaspoon dried crushed red pepper
32 large uncooked shrimp, peeled and de-veined
32 medium crimini or button mushrooms, stems trimmed
8 bamboo skewers, soaked 30 minutes in water (or use metal skewers)
1 1/2 pounds andouille sausage or other spicy smoked fully cooked sausage, cut into 3/4-inch thick rounds

Directions:
1. In food processor, blend oil, thyme, garlic and pepper for 1 minute. Pour mixture into large bowl. Add shrimp and marinate in the refrigerator for 1 hour.

2. Remove shrimp from marinade; reserve marinade. Thread 1 mushroom horizontally on 1 skewer. Hold 1 sausage piece in curve of 1 shrimp; thread together on skewer, sliding next to mushroom. Repeat, alternating a total of 4 mushrooms, 4 shrimp and 4 sausage pieces on each skewer.

3. Prepare barbecue to medium- high heat. Bring reserved marinade to boil in heavy small saucepan. Arrange skewers on grill and brush with marinade. Grill until shrimp are cooked through, turning occasionally and basting with marinade, about 8 minutes. Transfer to plates and serve.

Tips:
*The skewers may be threaded a day early. Cover and and chill reserved marinade and skewers separately.
*If preparing this recipe as GLUTEN FREE, just make sure that the sausages you are using are free of gluten.

Cilantro chicken

Ingredients:

2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

Directions:
1. Place chicken in a large zip baggie.

2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

Tips:
*1/4 cup of minced garlic is quite a lot to mince yourself. I like to buy it already minced for this recipe - either fresh or jarred.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of chili garlic sauce that is known to be GF.

Summer squash with cherry tomatoes

Perfect for summer. Use fresh tomatoes and basil and fresh corn on the cob!

Ingredients:
1 Tablespoon olive oil
2 cups sliced summer squash
1/4 cup diced roasted red pepper
1 cup cherry tomatoes
1 cup fresh corn kernels (about 1 large ear)
1/3 cup sliced celery (optional)
2 Tablespoons chopped fresh mint or basil

Directions:
Heat oil in large skillet. Add squash and sauté, stirring frequently, for 3 minutes over medium-high heat. Stir in peppers, tomatoes, corn and celery (if using). Lower heat to medium and continue cooking, stirring frequently, for another 5 minutes. The vegetables should be barely cooked through and retain their texture. Stir in the herbs just before serving.

Mexican quinoa salad

This is a simply, fresh flavored quinoa salad, served warm or cold.

Ingredients:

Dressing:

1 1/2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 cloves garlic, minced
salt and freshly ground black pepper, to taste

Salad:
1 cup dry quinoa, rinsed well through a fine strainer/sieve
1 cup halved cherry tomatoes
3/4 to 1 cup fresh corn (sliced off the cob, raw)
1/4 cup finely chopped cilantro
lime wedges
salt and freshly ground black pepper, to taste

Directions:
1. Whisk the dressing ingredients together in a small bowl. Set aside.

2. Prepare the quinoa according to package directions. Cool slightly.

3. In a medium bowl, toss the quinoa with the tomatoes, corn and cilantro. Add the dressing and toss to coat everything. Squeeze lime on top, and season with salt and freshly ground pepper, to taste.

4. Serve with lime wedges, for individual squeezing.

Grilled aubergine and peppers

Simply spiced and grilled, eggplant and peppers makes a nice side-dish to grilled meats.

Ingredients:
2 medium aubergines (eggplants), cut into 1/2-inch slices
2 large red peppers, seeded, & cut into long slices lengthwise
2 large cloves garlic, minced
3 Tablespoons extra-virgin olive oil
1 Tablespoon finely chopped fresh basil
1 Tablespoon finely chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon dried crushed red pepper flakes
freshly ground black pepper & kosher salt, to taste

Directions:
1. Preheat grill to hot. In a small bowl, mix together garlic & olive oil. In a separate bowl, combine basil, thyme, oregano, paprika & red pepper flakes.

2. Lay out slices of eggplant and peppers on a large cutting board. Brush one side with the oil mixture. Sprinkle with the herb mixture. Add salt and pepper, to taste.

3. Grill the vegetables until edges are charred and tender, turning once during grilling to cook both sides (3 to 5 minutes per side). Use a flat grill rack if you’re worried about the vegetables sticking to the grill or falling through the rack and into the fire. Serve warm or at room temperature.

Tips:
*If making these for a party, grill them ahead of time & wrap them in foil until ready to serve. They’re still great served at room temperature.

Pizzette with gorgonzola, tomato and basil

I first had this appetizer at my girlfriend's house for bunco night. What a beautiful and easy appetizer. Then I made them for my hubby and me for an appetizer to our Italian feast. We devoured every bite!

Ingredients:
8 ounces purchased pizza dough
3 ounces Gorgonzola, crumbled
3 ounces cherry tomatoes, quartered
2 teaspoons extra-virgin olive oil
1/4 cup fresh basil leaves, torn into pieces
salt & freshly ground black pepper to taste

Directions:
1. Preheat oven to 475°F. Spray heavy large baking sheet with cooking spray.

2. Roll out pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle gorgonzola cheese over the circles. Top with tomatoes, pressing them gently into the dough.

3. Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Add salt and pepper. Arrange pizzettes on a platter and serve immediately.

Tips:
*These taste good when they get to room temperature too, so don't worry about trying to keep them warm.

Greek crostini

These are a very simple-to-assemble recipe. Loved the olives and hummus together & my guests enjoyed it too.

Ingredients:
1 (15-ounce) can chickpeas (garbanzo beans), drained & rinsed
1/4 cup olive oil
1 Tablespoon fresh lemon juice
1 clove garlic, minced
1 Tablespoon olive oil
8 large pitted green olives, chopped finely
2 Tablespoons celery, finely diced
1 baguette, sliced into 12 pieces
salt & pepper, to taste

Directions:
1. In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Blend to make smooth paste. Season with salt and pepper and set aside.

2. In small bowl, combine 1 T. oil, olives and celery. Season with salt and pepper and set aside.

3. Spread chickpeas mixture among the baguette slices, and top with olive mixture. Season with freshly ground pepper.

4. Serve immediately.

Cooking Tips
*A good olive oil can sometimes make all the difference!
*Toast the baguette slices briefly under the broiler (before topping with chickpea mixture) if you prefer a toasted baguette.

Buckwheat blinis with smoked salmon

I made these for a gourmet dinner party and they were a big hit. Delicious and unique!

Ingredients:
1/2 cup all-purpose flour
1/3 cup buckwheat flour
4 teaspoons granulated sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoons (generous) salt
1 cup whole milk
3 Tablespoons butter, cut into cubes
2 large eggs, lightly beaten
melted butter
crème fraîche
One 4-ounce package thinly sliced smoked salmon
fresh dill sprigs

Directions:
1. Whisk first 5 ingredients (through salt) in a medium bowl.

2. Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1½ hours.

3. Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead tip: Can be prepared to this point 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).

4. Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour a large Tablespoonful of batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, about 1½ minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead tip: Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.

5. Arrange warm blinis on platter. Top with piece of salmon and then a small dollop of crème fraîche. Garnish with a small dill sprig and serve.

Cooking Tips:
*If you'd like a clean look to the pancake, you may wish to use a scallop-edged cutter to cut into the little pancakes.

Frozen caramel - toffee ice cream sandwich dessert

This easy, frozen dessert recipe is a family favorite. It's best to serve at a large gathering, where you can dish out the majority of it (plus seconds) in a short time, but it also keeps well in the freezer for about a week. Just cut off a chunk when the craving hits!

Ingredients:
1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
bag of Heath bits
4 bars Heath or Skor candy bars, chopped

Directions:
1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.

2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.

3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.

4. When ready to serve, remove from freezer and use sharp knife to cut into squares.

Tips:
*For an outdoor gathering, we found this was easiest to eat when cut into squares and served in cups. Place a bunch on a tray for simple serving.
*Warning! This recipe makes a LOT. It keeps well in the freezer for several days. Make it only when you have a large gathering planned, or cut the recipe in half.
*It is suggested that you use the pan indicated in the recipe since you need to have a pan that is deeper than normal. If you have a deep pan alternative, go ahead and try that one (you'll need about 4 to 5 inches of depth to be safe).

Chocolate cheesecake cake

This cake is for big time chocolate- lovers...

Ingredients:
CHOCOLATE CHEESECAKE:
5 ounces bittersweet chocolate (70% cocoa), chopped
Two 8-ounce packages cream cheese, at room temperature
1/2 cup + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs

CHOCOLATE CAKE:
1 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

CHOCOLATE SOUR CREAM FROSTING:
2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sour cream
2 tablespoons light (white or golden) corn syrup

Directions:
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

Tips:
*Using a good quality bittersweet chocolate will make a difference in this recipe. Splurge for Scharffen Berger or something similar.
*For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.

Red velvet cake trifle

CAKE:

1 cup unsalted butter, at room temperature
1 3/4 cups granulated white sugar
2 1/2 cups cake flour
1 1/4 teaspoons salt
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons unsweetened cocoa powder
1 ounce red food coloring (use 2 ounces if you desire a deeper red color)

SYRUP:
1/3 cup granulated white sugar
1/3 cup water
1/2 teaspoon vanilla extract

THE REST:
4 ounces cream cheese, at room temperature
1 (8-ounce) tub mascarpone cheese
1/3 cup granulated white sugar
2 cups heavy whipping cream
sliced almonds- about 1 cup
shaved dark chocolate- about 4 ounces
mint leaves & fresh cranberries for garnish, optional

Directions:
1. Preheat oven to 350 degrees F. Spray 9x13-inch pan generously with cooking spray; then dust lightly with flour.

2. Prepare cake: With an electric mixer, blend butter and sugar in a large bowl; set aside. Sift together flour and salt; set aside. Mix the eggs, buttermilk, vanilla, baking soda and vinegar in a separate bowl. Alternate adding flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition. In a small bowl, mix red food coloring and cocoa powder; add to the cake batter and mix just until combined. Pour batter into prepared pan and bake for 30 to 40 minutes, or until toothpick comes out clean. You don't really want the cake to be soft and super moist, so be sure to bake it until it tests done.

3. Prepare simple syrup: In a small saucepan, bring sugar, and water to boil over medium heat. Stir to dissolve sugar completely. Stir in vanilla. Let cool.

4. Cut the cake in half and cut one half into chunks; brush with cooled syrup. You likely won't need more than half of the cake for the trifle. Save the rest of the cake for another purpose.

5. Prepare whipped layer: In a large bowl, beat cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue beating until mixture resembles soft whipped cream.

6. Assemble the trifle: In the bottom of your trifle dish, arrange a single layer of red velvet cake chunks. Spoon about 1 1/2 cups of the whipped topping on top of the cake cubes. Next, sprinkle almonds and then shaved chocolate. Keep repeating layers until you run out of room in your dish. Garnish with mint leaves and fresh cranberries, if desired.

Tips:
*Quick & easy tip: Use a boxed red velvet cake mix instead of making it from scratch (bake it in a 9x12-inch pan)
*If you don't wish to use mascarpone cheese, you can sub 6 ounces of cream cheese for the mascarpone (10 ounces cream cheese total).
*Using low fat cream cheese is completely ok.
*I used Scharffenberger Dark Chocolate. To get it ready for shaving, place a chunk of chocolate in the microwave for about 20 seconds, then shave w/ a potato peeler to create curly little shards of chocolate.
*Quick & easy tip: Use chocolate chips in place of shaved dark chocolate.
*If you don't have a trifle bowl, use a glass bowl with tall sides instead.
*Make ahead tip: The trifle can be prepared early in the day. Refrigerate and cover with plastic wrap. Add the garnish just before serving.

Blueberry cake with lemon buttercream

This is a nice, light cake with yummy frosting.

Ingredients:
CAKE:
1 1/2 cups fresh blueberries (or frozen, thawed and well-drained)
2 Tablespoons all-purpose flour
1 large egg
1/2 cup granulated white sugar
2 Tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warmed milk

LEMON BUTTERCREAM:
1/2 cup butter (1 stick), at room temperature
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice

GARNISH:
1 cup fresh blueberries, rinsed and dried

Directions:
1. Preheat oven to 350°F. Generously grease and flour a 6-cup ring mold. Set aside.

2. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside.

3. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1 1/2 cups flour, baking powder and salt.

4. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Gently fold in blueberries.

5. Pour batter into prepared mold. Bake 30-35 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter.

6. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice.

7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.

Tips:
*If you prefer more of a "drizzle" for your icing, use a little bit less powdered sugar and a little more lemon juice.

Bake and slice chocolate swirls

Ingredients:

1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 Tablespoon shortening
3/4 cup butter, at room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
2 cups all-purpose flour, measured then sifted
milk
3/4 cup walnuts or almonds, chopped (optional)

Directions:
1. Preheat oven to 350 degrees F.

2. In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.

3. In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer. Blend in flour and mix well. Add a few drops of milk to help the batter hold together. It should come together as a blob of dough (not sticky though).

4. Divide dough into thirds. Roll out each on floured surface to a 10x6-inch rectangle. Spread each with chocolate filling; sprinkle with nuts if desired.

5. Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.

6. Bake 20-25 minutes, or until light golden brown. Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar. Cool and wrap in saran wrap.

7. To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.

Tips:

*When finished mixing the dough, if it appears too dry- try placing it inside a large zip baggie and kneading it together to get it nice and held together and ready to roll out.
*For a floured surface, try using a flour sack dish towel. This will make it easier to roll as you can lift up the towel and easily help guide the rolling.
*For the Christmas holidays, I always mix some red/green sprinkles with the powdered sugar.

Banana Cake

I served this cake to my picky, picky brother when he was visiting, and he loved it! It was much like a sweet banana bread with delicious frosting.

Ingredients:

CAKE:
2 cups granulated white sugar
1 1/2 cups vegetable or canola oil
3 large eggs
4 medium ripe bananas
3 cups sifted flour (sift, then measure)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda
1 cup chopped pecans (optional)

FROSTING:
1/2 cup (1 stick) salted butter, softened
One 8-ounce package cream cheese, softened
1 box (1 pound) powdered sugar
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F. Grease and flour and angel food or bundt pan.

2. To prepare the cake: In large bowl, use an electric mixer to combine the sugar and oil until well blended. Add eggs, one at a time, beating between each addition. Break up bananas into chunks and add to batter.

3. Combine the flour, cinnamon, nutmeg, salt and soda; sift them together. Add slowly to the batter and continue beating. Fold in the pecans (if using).

4. Pour the batter into the prepared pan and bake for 1 hour. Let cool for 30 minutes before removing from pan.

5. To prepare the frosting: Use and electric mixer to combine the butter and cream cheese in a large bowl. Add the sugar and vanilla and continue beating until it is a desired spreading consistency.

6. Frost the cake when it has completely cooled.

Cherry- limeade sangria

For this simple sangria recipe, I used limeade and cherry juice as the anchor flavors.  Sauvignon Blanc and vodka are added in to turn it into a cocktail.

In true sangria-fashion, fresh fruit is added in too.  It’s always a nice idea to serve your sangria with a spoon because those cherries are awfully tempting (and quite delicious) to eat.  The neighbors must have enjoyed my creation… since there were only a few pieces of fruit sitting in the bottom of the jug.



I’m currently looking for a home for my pet ceramic snake.  I hope my neighbor Jen will take it.  She’s been a wonderful neighbor for the last 10 years.  This Friday, our family is taking on a new adventure… one in which we will be living in a brand-new environment, brand-new neighborhood, brand-new weather, and we’ll even be meeting brand-new friends.  And I sure hope they like Sangria!

cherry- limeade sangria
Yield: About 20 servings
Prep Time: 15 min + chill time
This recipe can easily be halved to make 10 servings.

Ingredients:
Two 750ml. bottles chilled Sauvignon Blanc
4 cups prepared limeade
2 cups bottled cherry juice
1 1/2 cups vodka
3 medium limes, sliced thinly
Two large handfuls of fresh cherries, pitted and halved
One 1-liter bottle chilled club soda

Directions:
1. In a large beverage dispenser or punch bowl, combine the wine, limeade, juice, vodka, limes and cherries. Refrigerate for several hours (or preferably overnight).

2. Just before serving, add the club soda. Scoop fruit into individual servings (serving over ice is optional).

Raspberry and custard cake

Ingredients

1 x 440ml/1lb can ready-made custard
300g/10½ oz raspberries, crushed
250g/9oz unsalted butter
250g/9oz caster sugar
4 free-range eggs
250g/9oz plain flour
2 tsp baking powder
125ml/4½fl oz full-fat milk
4 tbsp demerara sugar


Preparation method

Preheat the oven to 180C/350F/Gas4, and grease and line a 23cm/9in springform cake tin.
Mix the custard and half of the raspberries in a bowl until well combined.
In a separate bowl, beat the butter and sugar together until creamy, then add the eggs, one at a time, until well combined.
Stir in the flour, baking powder, milk, and the remaining crushed raspberries.
Pour half the cake mix into the cake tin. Add the raspberry custard mixture, and top with the remaining cake mixture.
Sprinkle with the demerera sugar and bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices.

Chicken with spinach

Ingredients

500g/1lb 2oz spinach leaves, washed
6 tbsp vegetable oil
3 black cardamom pods
2 bay leaves
5cm/2in piece cinnamon
3-4 green chillies, pricked with a knife
1 large onion, chopped
2cm/¾in piece ginger, peeled and chopped
11 garlic cloves, peeled, left whole
3 large tomatoes, cut into quarters
800g/1lb 12oz chicken, jointed, skin removed
2 tsp ground coriander
1½ tsp garam masala
salt, to taste
4 tbsp plain yoghurt, stirred
freshly ground black pepper
basmati rice, cooked according to packet instructions, to serve


Preparation method

In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.

Teriyaki salmon

Ingredients


2 salmon fillets
4-5 tbsp dark soy sauce
1 limes, zest and juice
1 small chilli
2 tbsp maple syrup
1 fat garlic clove, finely chopped
1 chunk of ginger, finely chopped
1 sheet of egg noodles
bunch of coriander, chopped
1 tbsp sesame oil
extra lime juice


Preparation method


Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.
Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.

Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.
When the sauce is reduced add the salmon to the teriyaki sauce frying pan.
Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander.

Leafy salad with feta and pomegranate

Ingredients

300g/10½oz feta
splash lemon juice
2 garlic cloves, crushed
110g/4oz flaked almonds
4 small handfuls of mixed rocket, spinach and watercress
2 tbsp olive oil
1 tbsp sesame oil
salt and freshly ground black pepper
2 pomegranates, seeds only


Preparation method


Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate for about three hours.
Toast the almonds under a medium grill until lightly browned.
Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, sesame oil and salt and freshly ground pepper.
Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve straightaway.

Cucumber Salad

Directions

 In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Mixed Vegetable Salad

Directions

 Whisk together the vinegar, olive oil, Italian seasoning, oregano, rosemary, salt and pepper, garlic, basil and marjoram. Pour dressing over vegetables, toss and chill for at least 4 hours. Drain by serving with a slotted spoon.