Being a "food snob" (as a co-worker calls me), I like my gadgets. I like spatulas, scoops, knives, wisks, etc...
One of my go-to tools is the ice cream scoop. Not just the regular size though, the mini one. The scoop is not just for ice cream though. It makes the perfect chocolate chip cookie (round, uniform, and all the same size). It is the perfect scoop for mini-muffin tins. And, as mentioned in the Oreo Truffle Recipe, makes pretty uniform truffles too!
I got mine at the William Sonoma Outlet (we are lucky to have this in Memphis!). It is spring loaded, stainless steel, and very durable! These mini scoops are available almost anywhere you can get a kitchen gadget.
Pick one up, I am sure you can find a use I haven't thought of yet! If you do, please share it!
Thursday, July 16, 2009
From the Costco Cookbook-Oreo Chocolate Truffles="Apple"
My mother-in-law gave me the Costco Cookbook about 6 months ago. It has recipes from Food Network personalities as well as people from Top Chef, even Katie Joel (soon to be ex of Billy Joel, but that is for another blog :).
Anyways, I have made this recipe from Kraft Kitchens once before and it was a hit with my work crowd. Dennis needed a treat for today, so last night I went back to this no-bake sweet. It is as good, if not better than I remember.
Lesley's Rating=Apple
Oreo Chocolate Truffles
1 18oz bag of plain oreos
1 80z package of softened cream cheese
2 8 oz bags of semi-sweet chocolate chips
-Simply place the cream cheese in a mixer (I have a kitchenaid stand mixer, but a hand-held will do just fine). Using the beater attachment (not wisk), blend the cream cheese until smooth.
-Either crumble up the oreos with a rolling pin in a gallon freezer bag OR if you have the stand type mixer throw them in 5-6 at a time and blend (they crumble without any effort in the stand mixer).
-Once the cream cheese and oreos are well mixed to the consistency of thick brownie batter, place in fridge to set for about 20 minutes.
-Using a small spoon or mini ice cream scoop (heck even the large end of a melon baller); scoop out the mixture, roll to form a ball and place on a wax paper line cookie sheet or tray.
-Again place the formed balls back in the fridge while you melt the chocolate.
-Using the double-boiler method, melt the chocolate chips (both bags). Once melted you are ready to dip!
-I used a wooden kabob skewer to dip the balls in the melted chocolate until coated.
-Drag the bottoms of the truffles on the side of the chocolate bowl to get off the excess.
-Place on the wax paper lined tray.
-Once all are dipped, place in freezer over-night (makes about 24 truffles).
-When ready to serve, take out of the freezer 5 minutes in advance. And then eat!
*These are good frozen too!
Happy Eating!
Anyways, I have made this recipe from Kraft Kitchens once before and it was a hit with my work crowd. Dennis needed a treat for today, so last night I went back to this no-bake sweet. It is as good, if not better than I remember.
Lesley's Rating=Apple
Oreo Chocolate Truffles
1 18oz bag of plain oreos
1 80z package of softened cream cheese
2 8 oz bags of semi-sweet chocolate chips
-Simply place the cream cheese in a mixer (I have a kitchenaid stand mixer, but a hand-held will do just fine). Using the beater attachment (not wisk), blend the cream cheese until smooth.
-Either crumble up the oreos with a rolling pin in a gallon freezer bag OR if you have the stand type mixer throw them in 5-6 at a time and blend (they crumble without any effort in the stand mixer).
-Once the cream cheese and oreos are well mixed to the consistency of thick brownie batter, place in fridge to set for about 20 minutes.
-Using a small spoon or mini ice cream scoop (heck even the large end of a melon baller); scoop out the mixture, roll to form a ball and place on a wax paper line cookie sheet or tray.
-Again place the formed balls back in the fridge while you melt the chocolate.
-Using the double-boiler method, melt the chocolate chips (both bags). Once melted you are ready to dip!
-I used a wooden kabob skewer to dip the balls in the melted chocolate until coated.
-Drag the bottoms of the truffles on the side of the chocolate bowl to get off the excess.
-Place on the wax paper lined tray.
-Once all are dipped, place in freezer over-night (makes about 24 truffles).
-When ready to serve, take out of the freezer 5 minutes in advance. And then eat!
*These are good frozen too!
Happy Eating!
Saturday, July 11, 2009
Gadgets for First Foods!
Lou is 4 months old now and we have started her on rice cereal and stage one fruits. Last week I tried out a new gadget and I love it! No mess, no fuss!
It is the Boon Squirt spoon. You simply place the food in the bulb and when ready to feed squeeze and out comes the perfect amount! I don't think this will work so well with stage 2 foods or thickened cereal preparations but for the first stages and thinned cereals it works great!
It comes in hot pink and orange. Of course, for my little girl, it had to be hot pink. I am thinking we might even need another one!
The cool part is the spoon has a cap so when you are done you can place the cap on and pop it in the fridge. Or, when on the go, I think this would a great alternative to the baby food jar and spoon in the diaper bag.
Here it is:
http://www.booninc.com/products/Squirt/325
It is the Boon Squirt spoon. You simply place the food in the bulb and when ready to feed squeeze and out comes the perfect amount! I don't think this will work so well with stage 2 foods or thickened cereal preparations but for the first stages and thinned cereals it works great!
It comes in hot pink and orange. Of course, for my little girl, it had to be hot pink. I am thinking we might even need another one!
The cool part is the spoon has a cap so when you are done you can place the cap on and pop it in the fridge. Or, when on the go, I think this would a great alternative to the baby food jar and spoon in the diaper bag.
Here it is:
http://www.booninc.com/products/Squirt/325
Wednesday, July 8, 2009
Aida's Corn, Tomato, and Avocado Salad="Bite"
Ask Aida is a show featured on the Food Network. I tested her corn salad over Memorial Day weekend as a replacement for coleslaw. What I found was not only is the salad a great replacement for slaw, but a staple for summer meals (no oven required ladies!)
So here is Aida's Recipe:
Ingredients
For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Lesley's Take:
-Ok, NIX the dressing. There is too much cilantro in it and placing cilantro in a blender is a no-no as it makes the cilantro turn bitter (burns it actually). If cilantro is your thing, I would suggest to cut the amount in half , tear by hand and throw it in dressing at the end!
Instead try my dressing, or heck use a bottle of Italian, Balsamic, or Rasberry Vinegrette. It will still be yummy.
1/2 cup extra virgin olive oil
2 tablespoons lime or lemon or orange juice (fresh or bottled is OK!)
2 tablespoons fresh zest of lime, or lemon, or orange.
1-2 tablespoons of creamy dijon mustard (or mix 1 tbsp of mayo with 1 tbsp regular mustard, I prefer the creamy dijon though)
1/4 cup of honey
-Use 3 cups frozen corn (1/2 white corn and 1/2 yellow) thawed or cook from frozen in a skillet (roasting it bascially) until slightly brown and cooked evenly.
-Cut the grape tomatoes in half
-If you like avocado, add it on top of the salad at the end, do not mix it in with other ingredients as it does not keep well and turns brown (oxidizes) quickly. If you are not a fan of avocado or do not have it on hand, the salad is good without it.
-Fresh mozzarella is best, but if you have shredded, throw it in.
We have eaten this salad topped with grilled chicken, roasted turkey breast, grilled salmon, and next on the list is with steak. We have even thrown in pasta! It is great as a side or a main even without meat.
Try it and let me know if you like it! Comments always appreciated! If you tried it and tweaked it, let us know your take on it!
So here is Aida's Recipe:
Ingredients
For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced
Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Lesley's Take:
-Ok, NIX the dressing. There is too much cilantro in it and placing cilantro in a blender is a no-no as it makes the cilantro turn bitter (burns it actually). If cilantro is your thing, I would suggest to cut the amount in half , tear by hand and throw it in dressing at the end!
Instead try my dressing, or heck use a bottle of Italian, Balsamic, or Rasberry Vinegrette. It will still be yummy.
1/2 cup extra virgin olive oil
2 tablespoons lime or lemon or orange juice (fresh or bottled is OK!)
2 tablespoons fresh zest of lime, or lemon, or orange.
1-2 tablespoons of creamy dijon mustard (or mix 1 tbsp of mayo with 1 tbsp regular mustard, I prefer the creamy dijon though)
1/4 cup of honey
-Use 3 cups frozen corn (1/2 white corn and 1/2 yellow) thawed or cook from frozen in a skillet (roasting it bascially) until slightly brown and cooked evenly.
-Cut the grape tomatoes in half
-If you like avocado, add it on top of the salad at the end, do not mix it in with other ingredients as it does not keep well and turns brown (oxidizes) quickly. If you are not a fan of avocado or do not have it on hand, the salad is good without it.
-Fresh mozzarella is best, but if you have shredded, throw it in.
We have eaten this salad topped with grilled chicken, roasted turkey breast, grilled salmon, and next on the list is with steak. We have even thrown in pasta! It is great as a side or a main even without meat.
Try it and let me know if you like it! Comments always appreciated! If you tried it and tweaked it, let us know your take on it!
Welcome!
I like to cook. Some people...not so much. So what I do is take a recipe (from books, foodtv, web sites-all of which will be given credit!), test it, tweak it, and rate it for those who like the no muss, no fuss approach to figuring out what's for breakfast, lunch, and dinner! I also will offer tips along the way for preparing meals for a crowd, sneaky nutrition for kids meals like carrot mac n' cheese (and if my 4 year old ate it!), preparing homemade baby food (saves you $$), and many others!
Looking at the time I have and how often I can give my words of wisdom (having been there and cooked that), I will share a new recipe with my test, tweaks, tips, and rating once a week. Sooner, if time stands still.
Ratings:
So the way this will work is each week I will share a recipe I have tested. If I feel that no tweaking was needed I will give it an "apple" rating. If I made changes (due to taste, not having the needed ingredient handy, etc), I will give it a "bite". If I tested it and I felt it was not worth my time to make or didn't care for it, I will say it was "rotten" (harsh, I know, but it goes with the theme).
How bout them apples???
Looking at the time I have and how often I can give my words of wisdom (having been there and cooked that), I will share a new recipe with my test, tweaks, tips, and rating once a week. Sooner, if time stands still.
Ratings:
So the way this will work is each week I will share a recipe I have tested. If I feel that no tweaking was needed I will give it an "apple" rating. If I made changes (due to taste, not having the needed ingredient handy, etc), I will give it a "bite". If I tested it and I felt it was not worth my time to make or didn't care for it, I will say it was "rotten" (harsh, I know, but it goes with the theme).
How bout them apples???