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Fruit Sushi

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I have always loved the look of sushi. It looks wonderful as it comes to the table (you just know a lot of work and love went into making it). Unfortunately I happen to be allergic to fish…like all fish! So sadly I have never been able to have sushi. For many years I wanted to make sushi for a party even though I couldn’t have it, but recently was struck by lightening as I thought (why not just make sushi you can actually eat?! Sushi with fish isn’t the only sushi out there!) I had a few ideas in mind but decided to google fruit sushi to see what other people may have tried (what worked and what failed) and I found an overwhelming number of great recipes from home chefs all over the world. Here are two websites that I used and/or took inspiration from.

http://www.latartinegourmande.com/2008/11/17/fruit-sushi/

http://www.sheknows.com/food-and-recipes/articles/1035627/fruit-sushi-recipe

I started with these ideas and recipes and then made my own variations. It all turned out wonderful and was a great hit at the dinner party I took it to…but I think in the future I will also make some dipping sauces to go along side of these pretty little treats. After all regular sushi has soy sauce…why shouldn’t fruit sushi have a raspberry and balsamic glaze for dipping!?

In addition to the recipes from these two sites I also made up my own sushi roll and the recipe is as follows…

  • 4 pieces of prosciutto slightly overlapping on a piece of parchment paper.
  • Then add a thin layer of the rice pudding/sticky rice.
  • Layer sliced figs (or dates) and goat cheese in the center

When you roll up the sushi really press the whole thing together pretty tight so the rice doesn’t fall out when cutting. Then once you have your neat slices, turn them on the side to show your lovely design and enjoy.

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My Favorite Yams for Turkey Day

The best yams EVER.  No Marshmallows.

Stir together:

3 cups Cooked Yams – Mashed ½ cup Sugar
1/4 cup Milk 2 large Beaten Egg

Spoon lightly into greased casserole dish. Bake at 375 for 25 min or until center is done.

Stir together topping while it is baking:

1 cup Flake Coconut 1 cup Brown Sugar
1/3 cup Flour 1 cup Chopped Pecans
1/3 cup Butter    

Spread on casserole and bake at 350 for another 10 min.

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Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

Pour Salsa on top of chicken breast and slow cook until it shreds easily with a fork. Serve over rice with favorite taco toppings and Fritos Chips.

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by | November 21, 2013 · 8:57 pm

Pumpkin/Cream Cheese Dip

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1  8oz. package cream cheese

1/2 C. Canned Pumpkin Puree

1/2 C. Brown Sugar

1 tsp. Vanilla

1/2 tsp. Nutmeg

1/2 tsp. Allspice

1/2 Cinnamon

Whip in mixer

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It works great as a spread on spice bread, as a fruit dip, and we rather enjoyed it on Graham crackers.

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Milanesa Napolitana

 
 
In Argentina in the early 1900s a pizzeria owner created a special kind of Milanesa and it quickly became adopted as a specialty dish.  Milanesa is basically breaded meat, and in this dish it is a high protein pizza crust.  this is a really easy dish that sounds pretty fancy but just tastes like comfort food.
 
Go to your meat department and look for thin cut meat.  I chose beef, but you can use chicken or pork as well.  I got over a pound and it served ten. Considering the only other item i didn’t already have on hand was Marinara sauce, this served ten for about ten dollars.  A DOLLAR a plate?!  Fantastic.
*One slice of  thin cut beef per person. (You can use chicken or pork as well.)
*Start with 3 eggs whisked with about 1 T. Oregano in a large, flat dish
*In a separate large, flat dish, combine 2 C. Bread Crumbs, 1/2 T of crushed Garlic, 
and 1/4 C Parmesan Cheese.
 
 
*heat skillet with 1-2 T of Olive Oil per steak
*Dip meat in egg to thoroughly coat.
*Then, toss in the bread crumb mixture, making sure there is a healthy layer over the egg.
*Place carefully on the hot skillet and cook on medium heat for a few minutes on each side until both sides are a golden brown and crisp.
 
 
 
*Turn on your broiler.
*When each steak is done, place it on a cookie sheet and top with deli sliced ham or
Pepperoni. 
*spoon a layer of sauce over the meat.  (the recipe I started with called for straight tomato sauce.  I chose my favorite bottled Marinara instead.)
*Add a layer of Mozzerella cheese and broil until bubbly.
 
 
 Pull out and serve!  
I think I’ll try just cheese next time.

 

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