Puffed Pastry Hot Dogs

Here's a quick and fun Hors d'oeuvre kicked up a nosh.

                     Puffed Pastry Hot Dogs

I always keep puffed pastry in my freezer. You never know when you might have unexpected company and it's always nice to be able to whip something up on short notice.  Most people love pigs in a blanket.  Nothing beats making them yourself. I prepared these with hot dogs, but you could do the same with whatever meat, cheese or vegetable you enjoy.  The possibilities are endless!

Defrost your puffed pastry and cut to the size of the hot dog.  Today I made some hors d'oeuvre size and some larger.  Have fun with it.  Your guests are guaranteed to enjoy.  You can't beat easy and delicious.

Preheat oven to 375 degrees.  Cover hot dog with puffed pastry and cut to size.  Add a little water to the inside of the end of the pastry and seal the package.  Place on a baking sheet seam side down.  You can also brush with an egg wash, if desired.

Bake 15-20 minutes or until golden brown.  Serve with mustard or your favorite dipping sauce on a serving dish and you're ready to go.

You give to the world your greatest gift just by being yourself.


Enjoy and Bon Appetit!


** the secret ingredient is lots of love ღ

Candied Walnuts

How is it possible today is the last day of February?  Is it me or has this year been flying by?  Anyway ... Happy Leap Year Day!   Here in Long Island the weather is cold and raining ~ an all around nasty weather day.  Perfect to stay home and cook.

The other day I received some wonderful news.  My friends daughter got engaged to the love of her life.  Mazel~tov to Courtney and her fiance Vinal and to the parents of the bride, Alona and David and the whole mishpuchah.  I am so happy for all of you.  Let the fun begin!

I haven't been doing much cooking these days ~ not because I haven't wanted to.  When my muscle spasms get out of control, cooking just doesn't happen.  Thanks to my twitter friends for always checking in to see how I am and wanting to know when I'm getting back in the kitchen.  You guys make me laugh and motivate me. Please know how much I appreciate all the love you send my way.  Today though, I beat it out.  I was in the kitchen before my spasms got out of hand.  Woohoo!

I always keep raw nuts in the refrigerator.  Today I cooked up some candied walnuts.  They are great to serve to your company or to top off your favorite salad with.  So much easier than buying them prepared in the store.  The same recipe can be used with pecans.

                          Candied Walnuts

ingredients:
2 cups of raw walnuts
1/3 cup of granulated sugar
2 tablespoons brown sugar
1 teaspoon kosher salt
1 egg white plus 1 tablespoon of warm water

directions:
Preheat your oven at 350 degrees.  Line your baking sheet with a piece of parchment paper.  In a bowl combine sugars and salt and set aside.  If you are a fan of cinnamon, add 1/2 teaspoon to the mixture.  If you want to give the nuts a kick, add 1/4 to 1/2 teaspoon of cayenne pepper, depending on how much of a kick you want. <wink>  Also, if you like really sweet nuts, add more granulated sugar.

In another bowl whisk an egg white until it's frothy, add 1 tablespoon of warm water and whisk together.

Add your walnuts and sugar mixture to the egg whites and mix together well.

Spread the walnuts in an even layer on the baking sheet and place in the oven.

Bake 20 minutes or until crisp and caramelized.  Stir half way thru.  Don't worry, some might stick to the parchment paper.  Let the nuts cool so you don't burn your fingers.   Store in an air tight container in the refrigerator.

The greatest gift is not found in a store, but in the hearts of true friends.


Enjoy and Bon Appetit!


** the secret ingredient is lots of love ღ

Vegetable Stuffed Peppers

Happy Boozday Tuesday  ~ Happy Fat Tuesday! 

The sun is shining and the temperature pretty mild for this time of year in Long Island.  The day started off positive for my boyz, so I knew it would be a good day.  Taking them out for a short walk instantly set off my spasms, so it was back to the heating pad for me.  After a while I got the spasms to settle down a bit and headed to the kitchen to prepare dinner, as I had a feeling the relief might be short lived. 

I had some beautiful red peppers in the fridge and decided that's what was going to be for dinner tonight.  My mother loved to make stuffed peppers and my father and I always enjoyed eating them.  Her recipe was made with a rice/meat filling and tomato sauce.   They were so delicious, even after all these years, I remember how amazing they smelled and tasted.  

                   Vegetable Stuffed Peppers

ingredients:
3 red peppers, halved with ribs and seeds removed
1/2 small onion, chopped
1 zucchini, grated
1 carrot, grated
1 garlic clove, chopped
1 cup orzo
4 cups chicken stock (I recommend Kitchen Basics)
kosher salt and pepper
1 tablespoon olive oil

directions:
Preheat oven to 400 degrees.  In a small skillet over medium to low heat add your olive oil, onion, garlic and pinch of salt.  Cook until translucent but not browned.  Remove from heat and set on the side.  

In a medium saucepan bring chicken stock to a boil.  Add the orzo and cook for 6 minutes so the orzo is partially cooked.  With a slotted spoon transfer orzo to a small bowl.  In a large bowl grate your zucchini and carrot.

Add the orzo and onion/garlic mixture.  Season to taste.

Mix everything together.  Arrange your peppers in a baking dish/roasting pan with 2 cups of the chicken stock left over from the orzo.

Spoon the orzo/vegetable mixture into each pepper. 

Cover with foil and bake for 45 minutes.  Remove foil and bake for another 10 minutes.  Arrange pepper on a serving plate and dinner is served.  It's a light and hearty dish.  If you're a cheese fan, add your favorite cheese after the foil is removed and bake until cheese is melted and golden.  Also, you could use rice instead of orzo.  There are so many ways to switch up this dish to make it your own. 

Here is Max and Prince waiting for the timer to go off.  They are wherever there mama is.  A house is made of walls and beams ... a home is built with love and dreams.

Home is where the heart is.  Friends are the most important ingredient in the recipe of life.   Live ~ Love ~ Laugh and always think positive!


Enjoy and Bon Appetit!


** the secret ingredient is lots of love ღ

Cooking with Love

There are times in ones life when you really appreciate having someone in your life.  Today is one of those days for me.  Luzmery has been a part of my life for the last four years.  I met her thru a friend of a friend (who I am no longer friends with, which is kind of funny.)  Luzmery is one of the loveliest ladies I've had the pleasure of meeting and getting to know.  Since my accident over two years ago, she's been an angel to me and my boyz ~ constantly calling and always wanting to help. The boyz wait by the door in the morning with tails wagging when they hear Luzmery is coming.  They just adore her.  She always arrives with a huge smile wanting to know how everyone is, what's new and what can she do to help.  Luzmery is a beautiful lady who is smart, funny, kind, a hard worker and a true blessing in my life.  

I know Luzmery enjoys my cooking ... so this morning before my spasms got out of control, I cooked some of her favorite side dishes ... roasted yukon gold potatoes with shallots, onions and garlic and stewed zucchini ~  then ran to the store to get her favorite sandwich for lunch.

It's the little things that matter most and when someone like Luzmery touches your life with her grace and kindness, you are a very lucky person.

Luzmery, you make a huge difference in our lives and for that I am grateful.  We thank you for taking such good care of us and for always being there. We love and appreciate you.

How beautiful a day can be when kindness touches it.

Max and Prince were just so happy when their mama's bed was made and they could take their late afternoon nap.  They live such a hard life. <wink>

** the secret ingredient is lots of love ღ

Dinner for Two at Rare 650

Last night I enjoyed a wonderful dinner at Rare650 with a very special friend.  Rare650 is a steakhouse in Syosset, that we frequent often and always enjoy.  What started out as a quiet dinner for two, turned into an evening of many surprises.
Gems may be precious ~ but friendship is priceless.

I enjoyed a slightly dirty grey goose martini with blue cheese stuffed olives that hit the spot, while my friend enjoyed a glass of chardonnay. 

Grilled Sea Scallops with black figs, pine nuts, mango and a hint of mint that was melt in your mouth delicious.

Rare650 House Salad of mixed greens, granny smith apple slices, candied pecans, gorgonzola and raspberry vinaigrette.

We shared a New York Strip Steak that just melted in your mouth with sides of creamed spinach and mashed potatoes.  So yummy!  I've always found that food shared with friends and people you love just tastes better.

The evening ended at the bar with new and old friends (love you, Ira), great conversations and lots of laughter.  An unexpected but perfect ending to a great night.

Friendship is the rainbow between two hearts sharing eight colors: feelings, love, sadness, happiness, truth, faith, secrets and respect. 

To be beautiful has nothing to do with looks ... it's how you are as a person and how you make others feel about themselves. 

Live ~ Love ~ Laugh and always think positive! ღ

Happy Valentine's Day

Nothing feels better than being loved and loving someone.

Happy Valentine's Day my friends.

Friends are the most important ingredient in the recipe of life.    A hug is worth a thousand words.  A friend is worth more. A good friend is hard to find, hard to lose and impossible to forget. ღ

Wishing you a day filled with love, laughter and many hugs.

                   Valentine's Day cupcakes for Max and Prince

            

Tomato Cheese Tartlets

By now we have all heard the tragic news of Whitney Houston's death.  We will all remember Ms. Houston in our own way.  A life lost way too soon.  G-d willing people with addiction problems will take a good look in the mirror and seek help now!  My deepest condolences to her family and friends. She will be greatly missed. RIP

I love a good  hors d'oeurve and couldn't wait to share this one with you.  It's easy, delicious, fun to prepare and will definitely impress your guests.

                    Tomato Cheese Tartlets

ingredients:
1 sheet frozen puff pastry, thawed
olive tapenade
1 cup fontina cheese, grated
cherry tomatoes, halved
fresh basil leaves, chopped
flour
round cookie cutter

directions:
Preheat oven to 400 degrees.  Unroll your puff pastry on a lightly floured surface.

 Roll out the pastry slightly.

Take your round cookie cutter and cut out your rounds.

Use a fork to prick the pastry.

Place the rounds on a baking sheet. Lay a sheet of parchment paper on top of the rounds and then place another baking sheet on top so everything will cook evenly.

Bake in the middle rack of your oven for 10 minutes or until golden.  On each round spread 1 teaspoon of olive tapenade, grated cheese and 3 tomato halves.

Bake for 8-10 minutes or until cheese is melted.  Transfer to a platter, sprinkle with basil and you are good to go. If you're not a fan of basil, try italian parsley.  Remember, we eat with our eyes first. 

A smile is the universal language of kindness that will brighten someones day.  Your guests are sure to smile with these delicious hors douerves.  Serve with your favorite cocktail, glass of wine or champagne and you have the start to a great evening.  I hope you enjoy the tartlets as much as I do.

Max and Prince couldn't wait for me to finish cooking to feed them their dinner.

Enjoy and Bon Appetit!


** the secret ingredient is lots of love ღ

Eggplant Involtini

The last few days, all we heard from the weather people was a snow storm is on the way.  In Long Island they predicted 3 inches of snow.  Well, once again they got it wrong.  Mother Nature had other plans.  A few flurries and the "storm" was over. 

After taking care of my dogs and doing a few chores around the house, I headed to the kitchen, gathered all my ingredients and was ready start cooking.

Today I'm preparing Eggplant Involtini.  Don't be intimidated by the name.  It's a fancy title for eggplant rolled with gooey cheese that is baked.  The recipe might sound complicated and time consuming, but I promise it is super easy.  The filling takes no time to mix together.  Assembling is fun and quick.  If you're a fan of eggplant, you'll enjoy this dish.

                           Eggplant Involtini

ingredients:
1 large eggplant, cut lengthwise into 1/2 inch slices
1/2 cup bread crumbs
1 24 ounce can diced tomatoes
3 garlic cloves, minced
1 small shallot, minced
2 tablespoons pine nuts
4 tablespoons fresh basil, chopped
2 tablespoons aged balsamic vinegar
1/4 cup fresh italian parsley, chopped
1 teaspoon italian seasoning
bocconcini (small mozzarella balls)
olive oil
kosher salt
                                  

directions:
Lay your eggplant slices on a wire rack on top of a baking sheet in a single layer ~ salt both sides and let stand for an hour for the juices to drain.

Preheat broiler. Rinse eggplant and dry well. Brush both sides with olive oil and broil until lightly browned and soft, approximately 8 minutes.

Now change your oven setting to 350 degrees.  In a large bowl combine breadcrumbs, garlic, shallots, pine nuts, basil, italian parsley, balsamic vinegar, italian seasoning and 1 cup of the diced tomatoes and mix well. 

In a roasting pan add the remainder of the tomatoes and set aside.

Place one slice of eggplant on a cutting board and place a heaping tablespoon of the filling at one end.

Start rolling the eggplant slice at the side where the filling is and add a bocconcini.

Finish rolling up and place seam down in the roasting pan. 

Repeat with remaining eggplant.

Bake 20-30 minutes until the cheese begins to melt.  Serve hot or at room temperature.

This is the perfect dish for a vegetarian with a side salad and green vegetable.  It can also be served as a side dish to many entrees.  Since I have dental issues at the moment and need to stick with soft food, this is dish works great for me!  If you are a cheese lover, try adding some ricotta.  Be creative and make this your own.  If there are ingredients you don't like, leave them out or switch them up.  Cooking should be fun.  Remember, we eat with our eyes first.

Max and Prince are always close by.

* Lidia Bastianich Hand Painted Stoneware is my choice of bakeware.

Enjoy and Bon Appetit!


** the secret ingredient is lots of love ღ