Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Sunday, February 27, 2011

Quick Tilapia





Tilapia is a very mild white fish that has a mild taste, not at all fishy.  This is a very easy and quick meal that is light on calorie and heavy on taste. If you never cook fish this is a good recipe to begin with.

4 Tilapia fillets
2 tablespoon water
1/4 cup fresh lemon juice
2 teaspoon Northwards seasoning by Penzeys or  seasoning specifically for fish
1/4 teaspoon pepper
1/4 teaspoon sea salt
1 teaspoon capers, drained
1/2 cup sliced cherry tomatoes
4 thin slices of lemon

Place water in large pan on oven top. Put fillets on top poring lemon juice over fish. Season fish with fish seasoning, pepper and salt, add capers, tomatoes and top with lemon slices. Simmer for 5 minutes covered. Remove cover and simmer for few minutes more until liquid is almost evaporated.

Enjoy

Wednesday, February 23, 2011

Easy Sausage and Pasta





This is for my friend Abby. Last night Abby said I want recipes that I can make quickly and don't have many steps and ingredients.  So I decided to make something for Abby that is easy and quick. Not only is this recipe easy but healthy!

Easy Sausage and Pasta


4 mild Italian Chicken Sausage

2 tablespoon olive oil
2 cloves of garlic, minced
1 shallot or small onion, chopped
1 can(14.5 oz) Diced Tomatoes, no salt added
1 can (15.5 oz) Garbanzo beans, drained and rinsed
1 can (14.5 oz) Light, Fat Free and Low Salt Chicken Broth
2 teaspoon Italian seasoning
1 cup elbow macaroni
Parmesan cheese

Roast Sausages in 425 oven for 25 minutes turning sausages over at 15 minutes to brown on other side. Slice sausage on diagonal into two inch slices.
While sausage is in the oven saute garlic and onions in olive oil for 5 minutes. Add tomatoes, beans, chicken broth, sausage and seasoning. Simmer on low for ten minutes. Add macaroni simmer for another ten to fifteen minutes until macaroni is cooked and no liquid is left. Serve with parmesan cheese.

Serve with bread and salad for a very easy meal.

Enjoy

Monday, February 21, 2011

Rigatoni with Eggplant and Pine Nut Crunch



I make this pasta dish from a recipe in the current, March 2011, Bon Appetit issue. Very rich in taste with the addition of heavy cream, but I think not all calories are the same. You feel more satisfied from delicious calories then junk calories. So skip processed and junk food in favor of a wonderful meal. And remember portion control is always an option to cutting calories.

www.bonappetit.com

Enjoy

Sunday, February 6, 2011

Chocolate Nut Upside-Down Cake



One of the first cakes I remember making after I got married was this Chocolate Nut Upside-Down Cake.  A favorite of my husband and family. What could be better than a wonderful fudge cake with a delicious caramel nut topping. The best part is this cake is not only delicious, but very easily to make. I promise, just try and you will see!.

Chocolate Nut Upside-Down Cake

10 tablespoon butter
1/4 cup firmly packed light brown sugar
2/3 cup light corn syrup
1/4 cup heavy cream
1 cup broken walnuts or pecans
1 3/4 cup sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
2 eggs, separated
3 squares unsweetened chocolate, melted
1 teaspoon vanilla
1 cup milk

1. Melt 4 tablespoons of butter in a small sauce pan; stir in brown sugar; heat until bubbly. Stir in corn syrup and cream; heat , stirring constantly, just to boiling. Add nuts; pour into a generously greased 10-inch bundt pan.  Let stand while preparing cake batter.
2. Sift flour, baking powder and salt into a small bowl.
3 Beat remaining butter in a large bowl, until soft. Gradually beat in granulated sugar until well blended. Beat in egg yolks, chocolate and vanilla until thoroughly blended.
4. Add flour mixture alternately with milk, beginning and ending with flour. Beat egg whites in a small bowl, until stiff; fold into cake batter. Spoon batter evenly over nut mixture in pan.
5. Bake at 350 F 45 minutes or until wooden pick inserted in the center of the cake comes out clean.
6. Loosen cake from edges with a small knife;  cover pan with serving plate; invert; shake gently, then lift off bundt pan. Arrange any remain nuts or syrup clinging to pan onto cake with a rubber spatula.

Because I love to bake, I collect cake dishes and serving plates. For cakes, I just love pedestal cake dishes that are available in wonderful and beautiful designs. You can start with a basic glass pedestal cake dish which is beautiful as well as practical. Then just be on the look out for all different dishes from new to vintage. Lovely cake plates can be found in all price ranges. Some of my best finds are lovely dishes for inexpensive prices at antique stores and flee markets.

Enjoy!

Tuesday, February 1, 2011

Chicken Veronique




This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for everyday I use an assortment of chicken pieces. Either way it is an easy and wonderful meal that will be enjoyed by everyone.

Chicken Veronique

Assortment of Chicken pieces ( Split breast, thighs and legs) about 3 lbs total or 6 Split Breast
1 tablespoon butter
2 tablespoon olive oil
8 oz white mushrooms, sliced
2 leeks, thinly sliced( Use just the white part of the leek)
2 garlic cloves, crushed
2 tablespoon flour
1/2 teaspoon salt (optional)
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper

1 bay leaf, crushed

1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
1/2 cup dry white wine

1 1/2 cup of seedless green grapes
Small cluster of green grapes for garnish


1. Rinse chicken and wipe with damp paper towel
2. Heat butter and oil in large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
3. Add mushrooms, garlic  and leeks to skillet and cook for about 3 - 5 minutes until until cooked.
4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to pan.
5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender - about 30- 40 minutes: turn occasionally.
6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in large casserole dish. Place Chicken on top and then pour sauce over. Garnish with cluster of green grapes.

Enjoy