Tuesday, July 08, 2008

My own creation

Last weekend we had an Iron Chef competition with my husbands family. Missy asked for the recipes. Really, the only one worth posting is the dessert Missy. The others had some flaws to work through. Our secret ingredient was pasta, so if you are daring enough to make a dessert out of pasta, here it is. (Of course I think this would be just as fabulous with Crepes)

Manicotti Shells
Cream cheese
Condensed milk
Whip cream

Stuff the cooked manicotti with kiwi, strawberries and mangos. Top each tube with a layer of Nutella. Mix about 4 oz. cream cheese with 1/2 can condensed milk. Whip up your whip cream and then fold into cream cheese mixture. Spread on top of nutella. We also crushed pistachios and put them on top. I wish I had a picture. It was really good, and it won us our Iron Chef competition.

Monday, July 07, 2008

Marscapone cupcakes with Strawberry Glaze

My sister-in-law made these cupcakes last night, and they were so tasty! The recipe comes from Giada de Laurentiis.

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Thursday, July 03, 2008

Golden Gate Grills

Just got this recipe from my new friend Charity. Yums!

2-3 beaten eggs
Parmesan cheese (the kind you buy and use for pasta)
sliced ham and turkey (I like to have it thinly sliced at the deli)
avocado..sliced or mashed*
red onion, sliced thinly
sliced tomato (use 1-2 based on the amount of sandwiches you are planning on making)
sliced cheese (Provolone, Muenster, Cheddar...choose your favorite)
Bread of choosing (whole grain, sourdough, buttermilk...again, you choose)

1. Dip one side of one slice of bread in beaten egg, shake Parmesan cheese over the egg, covering the bread slice entirely, (don't worry if your Parmesan cheese is piled in places)

2. Place in hot buttered pan, egg side down (just as if you were making a grilled cheese or french toast.

3. Pile remaining ingredients on top of bread slice.

4. Top with remaining slice of bread, with one side dipped in egg and covered in Parmesan cheese.

5. Grill until golden (similar to grilled cheese) Cut in half and enjoy...

*I like to mash my avocado instead of slicing it so they don't slide off my sandwich, I also like to place my cheese on last, so it's closest to the bread and melts when the sandwich is flipped.