Morselicious Cupcakes

More Cupcakes!

2011-02-05T18:49:00.001-08:00

Here are a variety of cupcakes I've made over the past few months.

Peppermint Mocha

Snickerdoodle

Eggnog

Hot Chocolate

Cookies 'n Cream

Devil's Food with Turquoise Vanilla Buttercream

My First Pull Apart Cupcake Cake

2011-02-05T18:07:00.000-08:00

There are 24 cupcakes underneath. This was so much fun to make, especially using the grass tip. The 9-year-old I made it for absolutely loved it!

Cupcake Flavors

2010-09-29T10:12:00.000-07:00

Hi everyone!

I'm so excited to be able to share my gourmet cupcake recipes with you. I have chosen the most flavorful and fresh ingredients I can find to be sure your cupcake experience is as enjoyable as possible. All cupcakes and frostings are made from scratch.

Below is a list of flavors that I am currently offering but am open to requests. If you don't see the flavor you want on the list, it just means I haven't tried it yet. Please give me a reason to experiment with a new recipe. I love it!

Specialty Flavors:

Vanilla/Vanilla (colors are available upon request)

Chocolate/Chocolate or Vanilla

Strawberry/Strawberry

Red Velvet/Cream Cheese

Carrot/Cream Cheese

Pumpkin/Cream Cheese

Chocolate w/ Peanut Butter Mousse filling/Chocolate Ganache

S'mores

Tie Dye

Salted Caramel

Cookies 'n Cream

Mimosa

Champagne/Champagne

Please enjoy this photo of the Chocolate Peanut Butter cupcakes with Chocolate Ganache Frosting topped with a Reese's PB cup and Peanut Butter drizzle. This cupcake is so rich and delicious. If you like chocolate and peanut butter, this cupcake is to die for!

You can contact me for more information or to place an order at 216.408.7508 or morsel1009@gmail.com. Please give me at least a 2 week notice for any order over 50. Payment of 50% is required up front for orders over 50. Minimum order is 1/2 dozen. Cupcakes are $1.25 each.

Valentine's Day Meal 2010

2010-02-21T15:24:00.000-08:00

I made the most amazing meal for my son and parents for Valentine's Day this year. It was pretty easy and fairly quick to put together too. The meal consisted of 3 Giada De Laurentiis recipes, Tuscan White Bean and Garlic Soup, Chicken Milanese and Gnocchi in Thyme Butter Sauce. For dessert, I came across a recipe for Sprinkles' Strawberry Cupcakes with Strawberry Frosting on the Martha Stewart website. I would like to share these recipes with you and I hope you decide to try them.

First I started making the Tuscan White Bean and Garlic Soup. The ingredients are as follows:

2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, chopped
1 fresh sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups reduced-sodium chicken broth
4 garlic cloves, halved
1/2 cup heavy cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

As I always say, prep all of your ingredients ahead of time. That way they are ready when it's their time to be added to the recipe.

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat. *If you have an immersion blender and prefer to use that instead of the blender, that would be fine.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

You can start the first part of the soup and work on the other dishes while each part is cooking. For example, you can prepare the bread for grilling and pound and bread the chicken or turkey for your milanese. The Gnocchi is going to be the last thing you cook, because it comes together so quickly.

Let's move on to the Chicken Milanese. I actually used Giada's Turkey Milanese recipe, but it tasted awesome made with chicken. Following are the ingredients and directions. You can also find these by clicking on the recipe.

1 1/2 pounds (about 8 cutlets) turkey or chicken breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
2 cups (10 ounces) cherry tomatoes, halved
1 (2-ounce) block parmesan
Lemon wedges

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey or chicken until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey or chicken on both sides with salt and pepper Dredge the turkey or chicken in the flour and shake off any excess flour. Dip the turkey or chicken into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey or chicken, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey or chicken on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey or chicken. Serve with lemon wedges on the side.

As you will see in the photo, I used shredded parmesan, however, the shaved parm will look much prettier. This is a very colorful dish and so tasty. I received multiple compliments from my family while they were eating this.

Next, we'll move onto the Gnocchi with Thyme Butter Sauce. As I mentioned, this will come together very quickly. After the water boils, you can finish this in 5 minutes. You will want to make this right before you're ready to eat. If you're feeling adventurous, you can make the gnocchi from scratch. The ingredients and directions can be found at the recipe link above. Since I didn't have the extra time that day, I bought it pre-made (shhhh!!!).

You want to make sure you have the following ingredients:

Homemade or package of store-bought Gnocchi (you can find in the boxed pasta aisle)
3/4 cup unsalted butter (1 1/2 sticks)
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.

Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat. Sprinkle with salt and freshly ground black pepper and toss again. Top with Pecorino.

Finally, I have a wonderful recipe for Sprinkles' Strawberry Cupcakes with Strawberry Frosting that I found on the Martha Stewart website. What's really great about these cupcakes is that you make them with fresh or frozen strawberries! Here are the yummy ingredients that create these delightful cakes:

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

For the frosting:

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Now to put it all together! Starting with the cupcakes...

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

...and now the frosting:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

This recipe makes 1 dozen cupcakes. You can make these the day before if you like or earlier in the day of your dinner. Since these were for Valentine's Day, I topped off my cupcakes with heart shaped sprinkles. You can also top them with a piece of sliced strawberry if you like.

That should do it! I really hope you try this recipe or some part of it. You will not be disappointed.

Bar Symon

2010-01-24T17:06:00.000-08:00

Bar Symon

32858 Walker Road

Avon Lake, Ohio

440-933-5652

http://www.barsymon.com/

I finally made it to one of Michael Symon’s Restaurants. Who is Michael Symon, you might ask? If you watch the Food Network or are familiar with the local Cleveland food circuit, then you probably know. If not, let me tell you a little bit about him. Michael Symon was born and raised on the west side of Cleveland. He owns 5 restaurants, four of which are in Cleveland. They are Lola Bistro (Downtown), Lolita (Tremont), Bar Symon (Avon Lake) and B Spot Burgers (Woodmere). Lola and Lolita are more upscale and Bar Symon and B Spot have a more laid back atmosphere. The fifth restaurant is in Detroit called Roast.

Michael made a name for himself on the Food Network in 2007 when he won the first ever ‘Next Iron Chef’ competition. He now competes regularly on the Iron Chef. He also starred in the fifth season of ‘Dinner Impossible’ where he met various food challenges across the country for different events. The menu chosen had to be prepared in a certain amount of time. He was named the ‘Best Chef in the Great Lakes Region’ for 2009. You can also catch him at the Cleveland Fabulous Food Show at the I-X Center each November giving food demonstrations.

Now that you know a little bit about Michael Symon, let’s get on to my experience at Bar Symon. This is one of his newer establishments. Even though I’ve never been to any of his other restaurants, I do know that this one encompasses a more casual dining experience than Lola or Lolita. You can feel free to dine in jeans if you like and it is family friendly. There were a number of families with children. You will also enjoy rock n’ roll music piping from the speakers. I heard AC/DC and Led Zeppelin, to name a few.

The restaurant is located at the end of a plaza, which is great for the patio you will be able to enjoy when the weather gets nice. The inside is one big room with a bar to your right and the dining area in front of you. There will also be a private dining room available for parties of 30-150. The bar includes an eclectic selection of beer from all over the world and 38 of them are on tap! Most of them I’ve never heard of, but they did have my friend Guiness, which was fine with me.

The décor was a combination of hand-carved woodwork, pigs, butcher’s diagrams on mirrors, metal ceiling tiles, Ruffoni (hammered copper) Italian cookware and more. The wait staff was very friendly and service was great! There were 7 people in my party and one of the girls wasn’t crazy about her steak so they took it off her bill stating ‘we aren’t going to make you pay for something you didn’t like’. Everyone else enjoyed their meals immensely.

The food menu is like no other you’ve ever seen! There’s a ‘Sausage Board’ that includes a selection of kielbasa, veal bratwurst, spicy lamb, pork & fennel and morcilla (Spanish blood sausage). There’s a variety of ‘Symwiches’ including a BBBLT with fresh bacon, smoked bacon and bacon mayo; Beef Tongue (don’t know if I’ll ever be adventurous enough to want to try that!), The Quack (duck confit) and the Zorba, which is his version of a gyro with lamb sausage.

The entrees include twists on old favorites like Duck Paprikash and Mac & Cheese with rigatoni, chicken and goat cheese. The burger menu has three unforgettable burgers: the ‘Lola’ with a fried egg on top, the ‘Shroomage’ with portabello and blue cheese and the ‘Fat Doug’ with pastrami, coleslaw, mustard and swiss. I got the Lola and it was delicious. It was served with rosemary french fries and their housemade ketchup.

You will also want to check out their ‘Happy Hour’ and Sunday Brunch. Happy Hour is M-F from 5-6:30 and Sunday from 2-4. You’ll enjoy happy hour prices as well as a special ‘Happy Snacks’ menu. Sunday Brunch is from 10-2 and has an entirely different menu including a Pork Pastrami Hash, Brunch Burrito with scrambled eggs, duck confit and jack cheese, Stuffed French Toast with mascarpone cheese, almonds and strawberries and Chicken and Waffles. I definitely want to go back for the brunch!

If you’ve tried Bar Symon or any of his other restaurants, please share your experience with me.

Cornmeal Blini Bites

2010-01-17T11:22:00.001-08:00

I've been trying a lot of new recipes lately. One reason, is because I love to try new recipes (duh!) and the other is because I'm in charge of the food for a Women's Spa Event this Spring at my son's school. Being that the menu should revolve around a Spa theme, I am looking for light bites and some indulgent mini desserts. One of the recipes I came across on the Food Network (of course) was this one for Cornmeal Blini Bites. They didn't really look like much in the photo, but something intrigued me about them and I had to try it. I made these little darlings for a planning meeting we had this week for the event and they were a great hit. So easy to make, not a lot of ingredients, very inexpensive and so, so tasty.

The ingredients include:

1 8.5 ounce box corn muffin mix
1/2 cup milk
1 large egg, beaten
Olive oil, or shallow frying (about cup)
1/2 cup ricotta cheese
18 seedless green grapes, halved
Honey, for drizzling

Directions for making:

Whisk the muffin mix, milk and egg together until smooth.
Heat a nonstick skillet over medium heat. Add 1/4 inch of oil to the pan and heat until shimmering. Working in batches, drop teaspoons of batter into the oil to make small pancakes, about 1 1/2 inches wide. Cook until bubbles appear on the tops and the bottoms are golden, 1 to 2 minutes. Flip and finish cooking, about 1 more minute.
Top each blini with ricotta and a grape half. Drizzle with honey and serve warm.

Some tips I would like to add based on my experience is:

As you're cooking, the oil will lessen as it is soaked up by the cornmeal and you will have to add more as you go along.
When you drop the teaspoons into the oil, try to shape them right away into a circle if they don't look like a circle right away. Just lightly tap on the top of the batter to make it rounder.
Be sure not to drop too much batter, that will result in a very thick corn cake and the idea is to keep them relatively thin. I would say not much more than 1/4 of an inch.
Feel free to be creative and use other ingredients for the topping. I think they're perfect the way they are, but not everyone likes ricotta. Maybe try neufchatel with a fruit topping like strawberry or raspberry jam.
The instructions recommend serving them warm, but they are delicious cold as well.
You do not want to add the ricotta as soon as you take them out of the oil as it may slide off the blini.

I apologize I don't have a photo to show you of the ones I made, but feel free to check out the recipe on the Food Network website for Cornmeal Blini Bites which is accompanied by a great photo.

I hope you enjoy these little bites. They are perfect for an appetizer or mini dessert because they're so sweet.

Bistro 555 - Greektown Hotel

2009-04-26T20:16:00.000-07:00

Greektown Casino – Detroit
Bistro 555
http://www.greektowncasino.com

Do you like to gamble? Whether you answer yes or no to this question, you can still enjoy the delightful cuisine offered by some of casino’s finest restaurants. I recently visited the new Greektown Hotel and Casino in Detroit and found my meal at the hotel restaurant exquisite. Bistro 555 is located on the second floor of the hotel and overlooks the lobby. There’s a quaint little bar and lounge area to have a drink if you’re waiting for a friend or a table. The atmosphere is simply sophisticated and relaxing. You’ll find it enjoyable no matter the occasion or the company.

Now onto the food! This had to be one of the best meals I’ve had dining out. We started with an appetizer of crab cakes that were very good. I’ve had crab cakes many times at restaurants and these were just as tasty as any. Next the salad of mixed greens, tomatoes, cucumbers and red onion with balsamic vinaigrette was excellent! However, the best part of my meal was the main dish. We each selected the orecchiette pasta flavored with olive oil, crushed tomatoes, garlic, basil and thyme topped with Salmon. You also have the choice of shrimp or chicken. First of all, the pasta stayed hot throughout most of the meal which is always a good thing. I like my pasta as hot as I can stand it. Second, the flavor of these simple ingredients was amazing and really blended well with the pasta and the fish. Finally, this salmon was cooked to perfection. It is the best salmon I’ve ever had really. Not seasoned with anything, but so moist and flavorful. My only regret is that I couldn’t finish every bite. I even took a break so I could eat more. I felt guilty even leaving a little.

Since I also like to cook and try new recipes all the time, I attempted to recreate this meal at home. I bought all of the ingredients and it was very easy. I started with olive oil and garlic in a small skillet. Once that cooked for a minute or so, I added the crushed tomatoes (not too much of the juice though) along with dried basil and thyme. You can use fresh herbs as well. I blended the hot mixture with the cooked pasta and topped with the grilled salmon. It tasted almost as good. The flavor of the sauce could have been stronger and the salmon wasn’t nearly as good. I guess I need a little more practice cooking salmon. It was still pretty tasty though and will go on my list of quick meals to make at home.

I’d like to add a little plug for the hotel as well. The service and rooms are top notch. The valet attendants, concierge and front desk staff are all very friendly and accommodating. The room was gorgeous! It had a huge bed with very comfortable pillows and bedding. You can watch TV on a large screen mounted on the wall. You also get your standard desk and sitting chair in the room. The sink is separate from the bathroom, which is nice when you’re sharing a room and one person is taking a shower. Best of all, you get to sleep in a blue glass building!! How many times have you done that?!

Anyway, if you’re looking for a quick getaway (and great food), check it out! http://www.greektowncasino.com

Nuevo Acapulco es Muy Bueno

2009-03-09T19:55:00.000-07:00

If you love great Mexican food in an authentic atmosphere, you will cherish your time at Nuevo Acapulco. They have the best Mexican food I’ve tasted in Cleveland. Not to mention the nicest wait staff with impeccable service. Your dinner will be on the table in no time.

You will start out your visit with a big basket of warm tortilla chips and tasty salsa at no charge. We also like to get a side of guacamole and queso to enjoy with our chips. While you’re chowing on the chips, you will spend a bit of time perusing the menu with plenty of great dishes to choose from. It all sounds so good it’s difficult to decide on one. That is why I always select from the combo section where you can get 2 or 3 different items. No matter what you decide, I recommend the chicken for your choice of meat. You will get a generous portion of the tenderest chicken ever!

My favorite combination is the crunchy taco, tamale and enchilada. I don’t usually finish it all, but the leftovers are good too. If the main dish isn’t enough to satisfy you, you will receive a generous portion of rice and refried beans. These beans are sooo good, you won’t want to stop eating them. Actually, it’s all that good. I usually just continue eating until I’m stuffed. There’s never room for dessert. I’m sure they are just as delicious as the rest of the food.

I have tried the frozen margarita which is very tasty. However, I’m normally a beer drinker so I got buzzed pretty quickly from the tequila.

Nuevo Acapulco has two great locations to serve you in North Olmsted and Berea. Check out the website for more information. You really have to try this place. Even if you live on the other side of town, it’s well worth the drive!!

I’d love to hear about your favorite Mexican restaurant. Feel free to share your experiences at Nuevo Acapulco or elsewhere.

Sweet Potato Casserole

2008-12-14T18:48:00.000-08:00

If you don’t like Sweet Potatoes, you just might after trying this recipe. This traditional holiday dish is sometimes untouched by many at the table. Not everyone is a fan of sweet potatoes, whether it is the texture or the taste that makes it unpalatable. However it is amazing how a few everyday spices can turn a not so tasty dish into something you will just love.

I found the following recipe on the Food Network website created by the “Food Network Kitchen”. I changed it a little bit, but I’m sure it would be tasty either way. Besides it’s fun to be creative and make a favorite recipe of your own.

This recipe calls for 2 ½ pounds of sweet potatoes that you bake in the oven at 400 degrees for 45-50 minutes, but I used canned sweet potatoes. If you baked the potatoes, let them cool a bit and scoop the potato out of the skins in to a bowl. If you are using canned potatoes, drain them and pour into a bowl. Now it’s time to mash. Gently mash them with a fork or masher until smooth. Be sure not to over do it because then they’ll get mushy and watery. Now add the following ingredients which are going to give new life to this otherwise boring vegetable.

2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper

Once you’ve added everything, whisk until blended and smooth. Pour into a buttered 8 x 8 casserole dish and top with either pecans (as the recipe calls for) or marshmallows (which is what I did…Yum!!). A pecan topping is definitely a different twist to the traditional sweet potato and marshmallow combination but I’m a sucker for toasted marshmallows and the sweetness of them really blended well with the rest of the ingredients. After you’ve baked the casserole at 350 degrees for 30 minutes it is ready to be served.

I made this for Thanksgiving and I have to tell you people were going back for seconds. It was almost gone by the end of dinner and what was left, I of course snagged for myself.

Check out this Sweet Potato Casserole recipe at Food Network. Please feel free to comment on how your family enjoyed this tasty dish.

Farmer's Pasta

2008-11-18T19:01:00.000-08:00

Looking for a new pasta recipe that’s different than the traditional red sauce and the whole family will love? Then you will want to make this Farmer’s Pasta, courtesy of Food Network’s Giada DeLaurentiis. I hope you like cheese though because it is the cheesiest pasta you will ever make!

The recipe starts with sautéing 6 ounces of pancetta in 2 tablespoons of olive oil. Pancetta is an Italian style bacon that is cured with salt and spices. It really has a great flavor which adds to the taste of this dish. Once the bacon is crisp transfer it to a dish using a slotted spoon. Keep the pan drippings in the pot and sauté 3 teaspoons of minced garlic for 30 seconds. Next add 1/3 cup of all-purpose flour and whisk for two minutes. It is very important to time the cooking of each ingredient accurately to avoid burning any of them. As I’ve mentioned in other posts, I always prepare my ingredients prior to starting the cooking process so they’re ready when I’m ready to add them.

Now for the dairy…add 7 cups of whole milk. Yes, I said 7 cups!! You must add this gradually whisking all the while. It is very helpful if you have someone helping you during this step, but not necessary. Once all of the milk is added, bring to a boil over medium-high heat. Reduce to medium and simmer until the sauce thickens a bit, being sure to whisk regularly for about 5 minutes. Next, whisk in all of the grated cheeses which consist of 8 ounces of Fontina, 4 ounces of Mozzarella, ¾ cup parmesan and 6 ounces of Provolone. Your cheese sauce is now ready!!

Cook your pasta in another pot about 7 minutes until it’s almost al dente. Al dente is an Italian term which means ‘to the tooth’. It is used to describe pasta that is cooked but still has a firm bite to it. It is best to cook pasta al dente if you’re going to add it to a dish that will be cooking more in the oven.

Once the pasta is done, add it to your cheese sauce, then mix in 3 tablespoons of chopped Italian parsley, 3 tablespoons of fresh basil leaves and the cooked pancetta. Add salt and pepper to taste. Pour the entire mixture into a prepared baking dish coated with butter.

You probably think it’s ready to go into the oven now, right? Not yet! One more step. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 teaspoon of minced garlic and sauté about 30 seconds. Take off the heat and add 2 cups of fresh coarse bread crumbs. Coat the bread crumbs with the oil and garlic then pour on top of the pasta. Drizzle with olive oil and bake about 20 minutes until the sauce is bubbly and the bread crumbs are browned. You could definitely get away with a little less bread crumbs, two cups can be a bit overwhelming at times once it’s mixed in with the pasta.

Just one last thing to do now and that is to enjoy your dinner!! There are so many great flavors in this dish with the garlic, pancetta, 4 different types of cheeses, the fresh herbs and the bread crumb topping. There are many steps involved, so it is best reserved for the weekend when you have a bit more time to cook. But it is well worth it and will be enjoyed by all!!

Check out the full recipe here on the Food Network Website – Farmer’s Pasta.

Hummus

2008-10-26T18:39:00.000-07:00

Need a good Hummus recipe? I’ve got a really good one for you and it’s easy to make. Courtesy of the Food Network Kitchens, the following recipe is one you’ll want to make over and over again. All you need is:

1 (15-ounce) can chickpeas, rinsed and drained
¾ cup water
½ cup tahini
5 tablespoons plus 2 teaspoons freshly squeezed lemon juice
1 ¼ teaspoon kosher salt
1 clove garlic
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves

In a food processor, combine the chickpeas, water, tahini, 5 tablespoons of lemon juice, salt and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper to taste. Store in the refrigerator for 6 hours for flavors to come together.

When ready to serve, remove hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days.

Copyright 2001 Television Food Network, G.P. All Rights Reserved.

We usually eat the Hummus with warm pita bread and it’s also great with Multi-Grain tortilla chips. If you like Hummus, you’re going to love this recipe. You may even want to make a double batch because it will disappear quickly!!

Deep Springs Trout Club

2008-10-01T16:45:00.000-07:00

I have never eaten so much fish in one sitting!! The funny thing is I probably could have eaten more if my stomach was bigger. Sometimes you stop eating something because you’ve had enough of the flavor, but that was not the case here. Every little bit of this trout was delicious.

Let me take you through my journey at the Deep Springs Trout Club. This diamond is tucked away deep in the heart of rural Chardon, OH. As we were traveling along the beautiful country roads that make up Chardon, I wasn’t really sure what to expect. When we drove up to the Club, I was surprised to see that the restaurant itself is not very big. But when you walk in, you are welcomed by a comfortable, quaint environment for dining. The atrium-like structure of this restaurant brought the outdoors in with the warmth of the sunshine shining through the windows and a clear view of the beautiful landscape. There are two lakes outside, a large one for fishing and a smaller one to hold the fish caught that day for cooking. There is also a fountain of fresh spring water that members can use to fill up gallon jugs for only 25 cents.

Now on to the food! We started out passing around a place of delicious, juicy sweet watermelon. Shortly following, we were served a plate of cut up red peppers drizzled with olive oil and sprinkled with salt and pepper. Then…I tasted for the first time trout pate served on saltine crackers. I could have eaten the whole plate. It was so good that I found myself googling recipes for trout pate later that day. Next, we had breaded, fried calamari and roasted hot banana peppers. Are you feeling full yet? Keep reading!! Once we finished the appetizers, they brought out a plate of trout filets. Half of them were breaded and deep fried and the other half were coated in a lovely, so tasty Cajun spice. The breaded filets were very moist inside and perfectly fried. The Cajun filets I believe were also fried. They weren’t as moist but had such a wonderful flavor to them. You may think a Cajun flavored dish would be hot and spicy but the heat of the seasoning was very tolerable. It was just wonderful!

You probably think we’re done here, not a chance. Our host, a close client of ours, insisted we have dessert. Who am I to turn down dessert?! Especially a chocolate one! I indulged in a chocolate tortufo which was a ball of chocolate mousse with a vanilla center. It was very yummy!! The others in the group enjoyed hazelnut gelato and vanilla ice cream.

This was a very unique experience that I will cherish for years to come. Before you think about visiting though, I have to break your heart and tell you that it is part of a country club that has a membership fee. You either have to be a member or go with a member. I hope you will some day have the chance to visit the Deep Springs Trout Club or somewhere similar for some very tasty fresh fish dishes!!

Vegetarian Chili

2008-09-14T16:38:00.000-07:00

Chili, to me, is a comfort food. It’s great for football games, on hot dogs, french fries or a meal to warm you up on a cold day. We’re all familiar with the traditional chili…meat, beans, tomatoes, spices…you know what I’m talking about. But these days, so many people are cutting out meat and wanting to be healthier. I have a wonderful vegetarian chili recipe shared with me by my sister-in-law (she and my brother are vegetarians) and you’re just going to love it. However, I hope you like beans and can deal with their effects because we are talking about a lot of beans. Let’s check it out…

First you will need to gather all of your ingredients. They are:

4 cloves of garlic
2 tbsp olive oil
1 (28 oz) can diced tomatoes with juice
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (12 oz) bottle of beer (you can substitute broth for this)
4 tbsp chili powder
1 tbsp ground mustard
1 tsp dried oregano
freshly ground black pepper
1 tsp ground cumin
1/8 tsp hot pepper sauce
1 (15 oz) can garbanzo beans, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can pinto beans, drained & rinsed
1 (15 oz) can cannelini beans, drained & rinsed
1 (15 oz) can of corn, drained & rinsed
**optional toppings based on your preference are shredded cheddar cheese or sour cream

Now it’s time to start cooking. Grab your stock pot and put in on the stove. In it you will sauté the garlic in olive oil on medium heat. The garlic can either be minced or finely chopped. I use a garlic press. This will only take about a minute. Be sure to watch your garlic closely so it does not burn. That will surely ruin the taste of the chili.

The next step will be to add all of the ingredients except for the beans. Keep in mind there are a lot of cans to open and spices to measure out. I always prep everything before I start cooking so I can pour it all into the pot immediately. Let this cook for a few minutes, then add the beans and corn. At this point, you will want to bring the chili to a boil, reduce heat and simmer for 20 minutes. Feel free to add more liquid as necessary, either water or broth.

That’s pretty much it! Sounds simple, doesn’t it? If you like chili and all of the ingredients I’ve listed above, you will love this recipe. It makes plenty so be sure to invite some friends or family over. Serve with your favorite cornbread recipe.

Cheesy Baked Tortellini

2008-08-31T18:20:00.000-07:00

It’s time I wrote about a recipe from my favorite Food Network Chef, Giada DeLaurentiis. I have made soooo many of her dishes and have been extremely pleased with them all. They’re usually a big hit with everyone I share them with too. My family, friends and co-workers are my guinea pigs (whether they know it or not) and get to try whatever new recipe I decide to make for get-togethers and parties. Her recipes are definitely in line with my taste in food.

Giada’s ‘Cheesy Baked Tortellini’ has to be one of the tastiest, easiest recipes I’ve ever made. It takes no time at all to whip all of the ingredients together. You can make this meal on a week night when you want to get dinner on the table quick and still have plenty of time to relax. It’s actually a great meal for any occasion and doesn’t require expert cooking skills either. If you can boil water, measure ingredients and chop some fresh herbs, you can do this!

Let me walk you through the simple steps of making this meal. First, put your salted water on to boil. In the meantime, chop up some fresh parsley and thyme. Mix together 2 cups of your favorite marinara sauce (I prefer Prego), 1/3 cup creamy mascarpone cheese and the freshly chopped herbs. Once the water comes to a boil, drop in a bag of cheese tortellini. Only let them cook for about 2 minutes though because they’ll finish cooking in the oven. Once they’re done, drain and stir into the marinara mixture. Pour into an 8 x 8 or 9 x 9 baking dish coated with olive oil. Top it all off with smoked mozzarella (or regular mozzarella) and parmesan cheese. Bake for 30 minutes and you will have a wonderfully tasty meal to share with your family and friends. Visit the Cheesy Baked Tortellini recipe page on the Food Network website for ingredients and detailed cooking instructions.

Believe me when I tell you that you will be a star when you make this. The creaminess and tanginess of the marinara mixed with mascarpone cheese and the freshness of the herbs will create a burst of flavor in your mouth. You will appreciate not having to spend hours in the kitchen to make this extremely pleasing meal.

I love to serve this dish with warm ciabatta rolls and Ellie Kreiger’s Five-Minute Salad with Goat Cheese, Herb and White Bean.

Peanut Butter Chocolate Dessert

2008-08-17T18:48:00.000-07:00

One of the most amazing combinations of flavors in the world is chocolate and peanut butter. It is so rich and satisfying and goes great with a big glass of milk to wash it all down.

My mother recently made a wonderful Peanut Butter Chocolate Dessert recipe she found in a Taste of Home Quick Cooking magazine. The recipe was provided by Debbie Price from LaRue, OH and won 1st Place in a contest back in 2002 for the magazine. When I saw how much everyone loved this dessert, I knew I had to make it for my company picnic. Everyone loved it there too!!

As you will notice in the picture, when clicking on the link above, there are several layers of delicious ingredients that you will dig into when eating this dessert. Each level is so easy to make and the best thing is it doesn’t require any cooking. You will definitely save time without the cooking. When you are finished assembling the layers, you simply cover and put in the fridge for at least 3 hours.

Now let me take you through the taste experience of this dessert. As your fork sinks into each layer then makes its way to your mouth you will be about to enjoy a peanut butter and chocolate creation out of this world! The first layer is a creamy chocolate mixture of chocolate pudding, milk, confectioners’ sugar and whipped cream, then you bite into a crunchy layer of chopped miniature peanut butter cups as you make your way to the creamy peanut butter blend of peanut butter (of course), cream cheese, confectioners’ sugar and whipped cream then finally down to the crust of crushed sweet cream-filled chocolate sandwich cookies and melted butter to hold it all together. Mmmmmm….does that sound good or what?

I know you’re all dying to learn the recipe so you can run out to the store to buy the ingredients, so here it is:

20 Chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
½ cup peanut butter
1-1/2 cups confectioner’s sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish. In a large mixing bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another mixing bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

In closing, I would just like to say, the dessert you are about to enjoy may cause serious indulgent tendencies and create the sudden urge to lock yourself in a closet with the entire dish so no one else can have any. Eat at your own risk!!

Marcella's Ristorante

2008-08-03T18:14:00.000-07:00

Marcella’s
1319 Polaris Parkway
Columbus, OH 43240
http://www.marcellasristorante.com/

Marcella’s is a unique twist on fine Italian dining. It is one of the newer concepts created by Cameron Mitchell Restaurants. Currently, there are only two locations in Columbus, but hopefully they’ll expand into Cleveland soon!! (Hint, Hint)

The atmosphere immediately feels calming with colors of brown, gold and deep red decor. The walls are adorned with photos, mirrors and cabinets full of wine bottles, bread baskets, cans of tomatoes and more. The banquet style tables are set with paper placemats portraying a map of Italy and white kitchen towels with a blue stripe through it for napkins. There are also a stack of plates in a wire rack to encourage sharing of your plates. Whether you’re dining for lunch, after work or on the weekends, you will be completely relaxed, ready to enjoy wonderful food with good company when you walk in the doors.

Now that I’ve somewhat painted a picture of the surroundings, (and you can view actual photos of the interior on the Marcella’s website) I will dive right into the food. We started out with their selection of assorted olives, a Formaggi (cheese) plate, fresh sliced prosciutto with melon, bruschetta with prosciutto and deep fried calamari. The olive pot was filled with 4 types of tasty, assorted olives. The Formaggi plate is completed with your choice of 6 different cheeses based on your preference. We chose 3, Mozzarella di Bufala (Buffalo Mozzarella), Aged Goat Cheese and Pecorino di Pienza. These cheeses were so fresh and each had their own distinct flavor. The Goat Cheese actually came in the form of a sliced cheese, more firm than the traditional soft Goat Cheese I’m familiar with. You can also order a plate of various Italian meats from the “Salumeria”, but we opted for a cold plate of sliced prosciutto and melon.

Now if that wasn’t enough, we absolutely had to order the Bruschetta covered in whipped ricotta cheese, roasted tomato and parma prosciutto, as well as the Fritto Misto (Calamari with roasted garlic aioli & marinara). Love Calamari!!

Are you feeling full yet…this is just the beginning!! Dinner is served…

Between the eight of us, we tried several different dishes. Starting with the two girls (ages 9 & 10), who ordered from the children’s menu, they were served a bowl of fresh fruit with the appetizers of cantaloupe and grapes, which they happily devoured. One ordered the buttered penne for her meal and the other ordered spaghetti and meatball and boy was this a large meatball as you can tell from the photo. The penne needed a little extra butter which they were happy to supply. They both thoroughly enjoyed their meals, especially the bowl of vanilla gelato that arrived at the end.

The two teenage boys and my brother ordered pizza. These are classic Neapolitan stone oven pizzas with your choice of cheeses, vegetables and meats. There’s sure to be one that makes your mouth water. The two boys ordered the Quattro Formaggi (4 cheeses), which consisted of Pecorino, Asiago, Gorgonzola and Parmesan Reggiano. Not the typical cheeses they’re used to on their pizza, but they absolutely loved it. My brother ordered the Sicilian with capacola, salami, chunks of meatballs and asiago cheese. You can see from the picture that this is a hearty meal.

Now onto my parent’s meals. My father loves veal, so it wasn’t surprising when he ordered the Veal Milanese which is served with Pomodoro Sauce. I don’t have a picture of this meal and unfortunately didn’t taste it but he assured me it was delicious. My mother ordered one of Marcella’s Favorites, Ravioli Mezzaluna. This one I did taste and would definitely consider ordering it on my next visit. As you can see from the picture, this dish is made up of lovely, half-moon shaped pasta stuffed with goat cheese then smothered in a sauce of cabbage and Italian Bacon (pancetta) along with other ingredients that give it a golden brown colored sauce. The taste was amazing. It was very rich and flavorful.

Finally, I had a tough time deciding between the Linguine & Clams and the Spaghetti Alla Carbonara. I’ve had Linguine and Clams before at the little Italian Café down the street from me and loved it, but I had never had Carbonara and really wanted to try it, which is what I ended up ordering. What makes Carbonara distinct is that it is topped with a slightly cooked egg yolk that you mix into the pasta. If you’re not a fan of egg yolk, you probably won’t like it, but I’ll eat just about anything. Not too many ingredients in this dish. It’s basically the pasta in a simple sauce of EVOO (Extra-Virgin Olive Oil), pancetta (Italian Bacon), garlic, black pepper, Parmigiano-Reggiano cheese and the egg yolk. It was pretty good for my first Carbonara. I love EVOO, garlic and crushed red pepper on my pasta, so this was right up my alley. You could really taste the distinct flavors of each ingredient. The bits of pancetta were perfectly cooked. This is an Italian or Spanish dry cured pork belly that has been salted and spiced. I’ve cooked with it before and it has a rich meaty consistency and the spices give it a great flavor.

I think I’ve probably filled up the page with this post and I’m sure you’re all tired of reading by now, but at least the pictures gave you a visual instead of having to imagine what everything looks like. I would highly recommend this restaurant if you’re traveling in the Columbus area. My only regret is that we didn’t have room in our stomachs for dessert.

Molly Woo's Asian Bistro

2008-07-22T16:49:00.000-07:00

Molly Woo’s Asian Bistro
Polaris Fashion Place
1500 Polaris Parkway
Columbus, OH 43240
http://www.mollywoos.com/

Molly Woo's is one of the exquisite dining concepts owned by Columbus based Cameron Mitchell Restaurants. It is an Asian Bistro attached to the Polaris Fashion Place Mall in Columbus, OH. Cameron Mitchell offers a variety of upscale restaurants specializing in Asian and Italian cuisines, as well as steak and seafood. Visit the Cameron Mitchell website to learn what makes each of their concepts unique and how much emphasis they place on quality food and excellent service.

Now onto my experience at Molly Woo’s…

Let’s talk about atmosphere for a minute. The surrounding definitely sets the mood for your dining experience. When you enter a nice restaurant, you expect a nice atmosphere. How about walking into a room that has red lanterns hanging from the very high ceiling in all different sizes and amazing Asian artifacts decorating the walls? That is what you’ll see when you walk into Molly Woo’s and it really makes for a grand welcoming when entering their large dining room.

Now let’s talk about service. When you sit down in a nice restaurant, you expect to be taken care of in a respectful and efficient manner. Our servers name was Melanie and she couldn’t have been any sweeter. She was very attentive to our table and extremely patient and helpful to me when I was having a tough time deciding what to order. Since we had never been there before, she took the time to explain the menu and how we could change most of the dishes to our liking if we didn’t want all of the ingredients or if we wanted the heat of the spiciness toned down. The manager also stopped by at one point to let us know that the ribs we ordered as an appetizer were not cooked to the chef’s liking and since it would take another hour to prepare, he generously offered us another choice at no charge. This is definitely a place that goes above and beyond to make sure you have the best dining experience possible.

Finally, let’s talk about the food. Absolutely delicious!! My son and his friend ordered the Firecracker Chicken, which is a wonderful, tasty blend of crispy fried chicken and shredded carrots in a sweet Thai Chili Sauce. My son’s friend does not like carrots, so they were happy to leave them out. The Thai Chili Sauce had just the right combination of spicy and sweet and both boys loved it.

After going back and forth between several of the dishes that caught my attention, I decided on the Pineapple Curry Shrimp. This sweet and spicy concoction is made up of spicy wok seared shrimp, pineapple, green peppers, onions and tomatoes smothered in a coconut curry sauce. Have you ever eaten something so delicious that you don’t want to put your fork down? This was one of those times for me. The sweetness from the pineapple and coconut milk mixed with the spiciness of the curry really blended well together.

Needless to say, we thoroughly enjoyed our dinner at Molly Woo’s and are likely to return for another tasty meal. Maybe I’ll try their sushi next time…

The South Side (Tremont Restaurant)

2008-07-08T20:30:00.000-07:00

The South Side
2207 W. 11th St.
Cleveland, OH (Tremont neighborhood)
http://www.southsidecleveland.com/

I am pleased to introduce the first 'Guest' post to my blog. Thank you to my brother for providing the following restaurant review. Sounds like a great place to visit and enjoy a relaxing meal on a sunny afternoon. Please enjoy!!

We’ve never been to The South Side in Tremont, but it turned out to be an enjoyable casual dining experience overall. After checking out the full menu on their website, we made our way down there on a sunny Friday afternoon to take advantage of the outdoor patio. There was plenty of on-street parking, which is no big surprise for one o’clock in Tremont, and we found a nice spot under a shady tree in front of a house where a local artist was working on his latest sculpture on the porch. Dining in Tremont is only partially about the dining, after all.

The entrance to the three-story brick building on W. 11th seems a little dark and overgrown, but once you cross the front door, you’ll see a long, modern barroom with about a half-dozen tall, wooden tables along the opposite wall from the bar. The décor is bare brick, stone, and wood, with the curvy, marble bar as the centerpiece of the room. To the left is the main dining area/indoor patio, another room highlighting the restaurant’s natural décor. There are another 8-10 lower wooden tables and a fireplace for those colder days. From the indoor patio, a set of wide glass doors opens to the outdoor patio that takes up the corner of W. 11th and Fairfield. Outside, there are another 10 or so large wooden tables, some with umbrellas, that are secluded by large bushes outside of a tall, black, iron fence. During our lunch, a local resident said “hello” to the server and nearby patrons, claiming not to be “peeping, just passing by.” So, there is some privacy, but it doesn’t completely exclude the color and uniqueness of the neighborhood. The outdoor patio is decorated on one wall with a large Scott Radke mural, a former local artist whose work is ubiquitous in Tremont (and around town). The two-sided fireplace also opens to the outdoor part of the patio. It’s a nice, open area for a laid-back lunch or evening out.

For our meal, we started with a couple of drafts, Blue Moon and Dortmunder, from their fair list of beers on tap. They have the usual line-up of Great Lakes local favorites, plus a few other craft beers and domestics. They have a decent-sized full menu, but we ate kind of light since it was lunchtime. I won’t bore you with the details since you can just check it out here: South Side Menu, but suffice it to say that there’s something for just about everyone. An appetizer of fried mozzarella “moons” was a pretty satisfying way to start the meal. Three lightly-breaded and tastefully-seasoned half-circles of quarter-inch thick slabs of cheese were accompanied with a slightly sharp marinara and fresh greens. It was just enough to take the edge off of our hunger before our main dishes arrived. For the main course, I had the “homemade black bean veggie burger” and my dining companion had the “capresa sandwich.” The burger was about an inch-thick patty of mashed black beans, corn, peppers, and other veggies. It came on a large roll with tomato, lettuce, and onion with a side of fresh-made fries. As a vegetarian, I’ve tried different restaurants’ takes on the “veggie burger,” and this was one of the better ones. It certainly was homemade as claimed (many of them are not) and was not ruined by overseasoning or too many conflicting vegetable flavors, which can be the case with a lot of restaurants’ veggie burgers. It also held together pretty well for such a large burger, again not the case with some others. The fries were pretty good being fresh cut, but there were a couple that could have spent another few seconds in the fryer. On the other side of the table, they served up a “capresa sandwich” which is a version of the popular Italian caprese, fresh mozzarella with olive oil, fresh tomato, and basil on a salty roll. The South Side’s featured ciabatta bread, fresh balsamic greens, and roasted tomatoes and was piled generously with the fresh mozz. The portion was good-sized, and there were no complaints about the taste. A side of newly-cut potato chips accompanied the sandwich, and although they were crisp and relatively light, they could have had a little more flavor. Overall, the food was tasty, filling, and made with quality ingredients—definitely an enjoyable bistro dining experience.

The service and prices were also in line with bistro dining. The service was casual, but attentive, and while the appetizers could have come sooner, there was never a wait for a refill or the main dishes. The wait staff was pleasant and agreeable overall. The prices, as well, were fair and what you’d expect for patio dining in Tremont. Our meals and a couple of cold ones didn’t run more than $35, plus there’s never a cost for parking. Besides that, you can’t really put a cost on a lazy, summer, Friday afternoon lunch in the open air of artsy, quirky Tremont. If you’re not expecting “fine dining,” check this place out—it’s a great casual place to grab a beer and a quality meal that won’t break the bank.

Triple Chocolaty Goodness!!

2008-06-25T18:31:00.000-07:00

First, let me just say, anything with ‘Triple Chocolate’ has got to be good!! This cookie will melt in your mouth and have you begging for more. The cookie I’m referring to is Ellie Krieger’s ‘Triple Chocolate Cookie’. She has a show on the Food Network called ‘Healthy Appetite with Ellie Krieger’. She’s a registered dietitian and her show focuses on making healthy meals. All of her recipes include nutritional information too, just in case you’re watching those calories. I’ve tried a few of her other recipes and they’re pretty tasty too. Her ‘Honey Roasted Sweet Potatoes’ are scrumptious. Be sure to check her out on the Food Network.

Now back to the cookie. I was overwhelmed with the incredible taste of this simple dessert. I can’t believe something this sweet and chocolaty is actually good for you, in moderation of course. I’m sure if I ate an entire plateful I wouldn’t be feeling too great. The amount of chocolate that’s in your mouth with every bite is amazing. There’s cocoa powder in the dough and a mixture of dark and milk chocolate pieces in the cookie. I used Dove dark miniatures and semi-sweet morsels because that’s what I had on hand. I also omitted the pecans the recipe called for.

It’s healthy for you too, as it’s made with canola oil, which is low in saturated fat and a combination of whole-wheat flour and white flour. Whole-wheat flour has fewer calories and carbohydrates than white flour, and it contains five times the fiber, twice the calcium, and 25 percent more protein than white flour. (Source: howstuffworks)

I have to say, the best part of eating any chocolate chip cookie is having one right out of the oven when they’re hot and gooey and the chocolate melts all over the place. I’ll even throw them in the microwave throughout the week to get that fresh out of the oven experience.

This cookie is definitely a winner and I would recommend it for any occasion and any age group. My 16-year-old son loves them as much as I do.

It's Aladdin…Without the Genie!

2008-06-18T17:11:00.000-07:00

Aladdin’s Eatery
Cleveland, OH
www.aladdinseatery.com

If you’re from Ohio, you may very well have heard of Aladdin’s Eatery and may have even eaten there. With 15 locations scattered throughout the state from Cleveland down to Cincinnati, you can enjoy their wonderful Middle Eastern cuisine in most of the major cities. But Aladdin’s isn’t just in Ohio. There are also locations in Chicago, Charlotte, San Antonio, Pennsylvania and Virginia.

They focus on fresh, healthy and affordable meals in a comfortable atmosphere. Catering to vegetarians and meat-eaters alike, they’re sure to offer something everyone will like. You can eat in their relaxing dining room or carry-out if you’re in a hurry. They even offer party trays for any occasion.

The menu here is so extravagant, that unless you have a favorite dish in mind, you will need time to decide which one to try. You will be tempted by homemade Fruit & Vegetable Smoothies, Hummos, Falaffel, Tabouli, Sfiha, Fatayer, Rolled Pitas, Salads, Pitzas and much, much more of their Middle Eastern fare. That’s not all…be sure to leave room for dessert! You will be equally tempted by their dessert case that draws you in from the moment you walk in the door. You would expect maybe Baklava at a Lebanese restaurant, but you may not be prepared to choose from a wide selection of cakes and cheesecakes. And these aren’t your traditional size cakes and cheesecakes; they are the biggest cakes and cheesecakes you have ever seen!! They offer at any given time a variety of flavors out of 26 different cakes and 28 cheesecakes, but usually don’t have them all available at the same time. All I can say is be ready to eat!! It’s at least a 3-course meal kind of place with appetizer, meal and dessert. You want to try as much as possible.

I would say that I frequent Aladdin’s maybe two or three times a year. The food is so good and so reasonably priced; it’s a great place to dine at for lunch or dinner. And there’s usually one close no matter which side of town I’m on in Cleveland. We always have to get Falaffel in some form, whether it’s in an appetizer, a rolled pita or pita pocket. These delectable, mildly spicy patties of chick peas, fava beans, parsley and scallions are deep fried in peanut oil until they are at the perfect level of crispness. Served with a Tahini Yogurt sauce and various vegetables depending on which dish you get, they are absolutely wonderful. I personally love to eat them with a piece of tomato and some Tahini. That is the perfect bite of Falaffel in my mind!! The spiciness of the falaffel, the coolness of the tomato and the tanginess of the Tahini makes my taste buds very happy!!

We also enjoy the Hummos, which is a puree of chickpeas, tahini and lemon with the addition of some spices and a drizzle of olive oil. This is served with warm pita bread for dipping. It is a great beginning to any dinner here.

Finally, I have to tell you about their desserts. This time we tried a checkerboard cake of white and chocolate cake with peanut butter mousse and chocolate mousse layered in between. They also garnished it with crushed peanuts on the outside. This was very good, but I think my favorite of the ones I’ve tried is the Chocolate Bomb cake. This is a chocolate lovers dream cake, from the inside out. You have to try it. They also have these little individual truffle cakes about the size of a baseball that appear to be very tasty. I’ll have to try one of those another time!!

So next time you’re sitting around waiting for a Genie to appear to grant you a wish, think about going to Aladdin’s for a wonderful meal of authentic Middle Eastern food and it will make you happy…even if you’re wish doesn’t come true!!

Emmmm-panada!!

2008-06-11T16:56:00.000-07:00

I have never made empanadas before, but I will definitely make them again. These crescent-shaped delectable pillows of dough can be filled with a variety of ingredients like chicken, turkey or pork added with beans, cheese, vegetables or whatever you like, there’s sure to be at least one that appeals to your taste. There are even dessert empanadas like Tyler Florence’s Chocolate-Banana creation. This one’s going on my list of ‘Recipes I Need to Try’! Warm chocolate and bananas encased in a pastry shell?! Just think about digging into that and how wonderful it would taste?! My mouth is watering just thinking about it!!

Anyway…I digress!!

The recipe I chose (this time) is courtesy of Paula Deen which can be found on the Food Network website. (BTW…I am a Food Network junkie, so many of the recipes I write about will be from one of its shows. However, I promise to make a point of expanding my horizons and trying recipes outside of the Food Network collection too.) These Cheesiest Fried Chicken Empanadas are extremely easy to make and delightfully tasty. I chose this one especially for my 16-year-old son, because he loves cheese and it is just oozing with the stuff. Imagine a mixture of chicken, Colby & Monterey Jack cheeses, jalapeno, salt, pepper and cumin all held together by a little bit of cream cheese, then deep fried inside a pastry crust. Wow!! I think my new favorite seasoning is cumin. I’ve used it before in a vegetarian chili mixed with other spices, but having it as the sole spice in this dish was fantastic. It has such a distinct taste. My son couldn’t stop raving about the flavor.
Now it’s not the healthiest feast in the world, as it is deep fried in oil and the recipe calls for a Chili Con Queso Dip. But you can certainly bake them instead and omit the dip, as I did. You will seriously be happy with this recipe with or without the dip.

I invite you to share your favorite empanada recipe in the comments section of this post. (….and it doesn’t have to be off the Food Network website either!!)

Adios!!

It's BBQ Time!

2008-06-05T18:23:00.000-07:00

Welcome to my first ‘Morselicious’ Recipe Challenge!

Challengers:

Michael Chiarello’s Babyback Ribs with Espresso Barbecue Sauce

Vs.

Paula Deen’s Baby Back Racks with Bourbon Barbecue Sauce

The purpose of my ‘Recipe Challenges’ will be to pit two or three recipes against each other that are similar dishes with varying ingredients. I will only choose recipes that have received rave reviews or that I deem worthy so that I am providing you with the best of the best.

Warning: this blog post may cause severe mouth watering and have you sitting in a pool of your own drool by the time you’re done reading it! So grab your buckets and towels and let’s go!

The two recipes I have chosen for this challenge are from two famous Food TV Network Chefs and both of these recipes received 5 stars from viewers who have tried them and posted their remarks on http://www.foodnetwork.com/. You can click on each recipe title above to link to the recipes and reviews.

First let me say that both sauces were AMAZING, but for very different reasons. Michael Chiarello’s ribs really packed a punch of flavor! From the liberal seasonings of salt and pepper right before you bake them to the drenching of the Espresso Barbecue Sauce as you’re grilling them. This sauce is insane! The ingredients include mashed & minced garlic, extra-virgin olive oil, cider vinegar, soy sauce, ketchup, honey and espresso. As you can tell, this guy’s not playing around. If you like a tangy, robust, rugged flavor on your ribs, this is an in your face taste that just doesn’t quit! Check out Michael Chiarello on the Food Network website and see what other recipes he takes to the next level.

Next in the ring, we have the sweet and sassy Paula Deen with her Baby Back Racks smothered in Bourbon Barbecue Sauce. You can also use dark beer instead of Bourbon, which is what I opted for. These ribs were so tender and juicy, they almost melt in your mouth like ‘Butter’! Right Paula?! Unlike Michael’s, you baste these ribs with a coating of sauce before baking them in the oven and you also cover the baking dish in foil to keep the ribs moist while they’re cooking. Once they’re ready for the grill, it’s time to get out of control with the sauce and show those ribs whose boss!! This sauce has so many great flavors in it with steak sauce, bourbon or good dark beer, Worcestershire sauce, dark brown sugar, regular or grainy Dijon mustard and red pepper flakes. This sauce had just the right amount of sweetness with the other bold and spicy flavors balancing it out. It was almost like you could taste each individual ingredient at the same time. Can you imagine the party going on in your mouth?! It was a bit milder than Michael’s, but just as good. After all, what do you expect from a sweet, southern bell but a sweet, flavorful sauce. You’re going to love checking out more of Paula Deen's recipes.

So who's the winner?! I think it's all a matter of preference. I would make either one again. Why don't you give them a try and decide which one you like best!!

Jicama - That’s ‘Hee – cama’!!

2008-06-05T18:01:00.000-07:00

Many of you are probably uttering, “what the heck is ‘Jicama’?” That’s exactly what I heard at our office Cinco de Mayo party last month when I presented a salad with this unfamiliar ingredient in it. To everyone’s surprise, they seemed to like it. The texture and crunch was compared to that of an apple, or pear or water chestnut. The taste is light and has a subtle sweetness to it.

The Jicama is a vegetable grown in Latin America or Mexico. It is the color of a potato and has the shape of a turnip. In fact, it’s often referred to as a ‘Mexican Potato’, a ‘Mexican Turnip’ or ‘Mexican Yam Bean’. You have to cut the skin off to eat it, which is sort of a pain. However, once you reveal the edible white vegetable inside, it’s very easy to chop up any way you like.

In addition to this vegetable being a delightful snack to munch on or add to some of your favorite recipes, it’s very healthy for you (as most vegetables are)! It has a ton of Vitamin C, low sodium and absolutely no fat. A one cup serving is only 45 calories. That’s an entire cup!! Yea!!

The recipe I used Jicama in was one I found on www.foodnetwork.com, courtesy of Ingrid Hoffman who hosts a show on the Food Network called Simply Delicioso. And boy was this salad ‘Delicioso’!! It’s a ‘Mango, Jicama and Radish Salad with Peanut Dressing’ and there wasn’t much more than that. The sweetness of the mango, the crunchy consistency of the Jicama and Radish along with their own flavors atop a bed of mixed greens and cilantro smothered in a sweet, peanuty-citrus Peanut Butter & Lime dressing was absolutely wonderful. Yes, I did say Peanut Butter. It was so good, you won’t want to stop eating it!!

You can find plenty of other recipes with this delightful ingredient in them on the Internet too. Try it! You just might like it!!

Here are a few sites I found that give great explanations about Jicama:

http://www.wisegeek.com/what-is-jicama.htm
www.foodreference.com/html/art-jicama-history-facts.html

Let the Crave Begin!

2008-06-05T17:52:00.000-07:00

Crave
57 East Market Street
Akron, OH
http://www.eatdrinkcrave.com/

Where to start about this restaurant!! Think of Alice in Wonderland meets the Iron Chef. From the psychedelic hanging lights to the lopsided glasses and soup bowls, to the unique ingredients, this place captures your attention at every turn. I indulged in the Warm Spicy Thai Curried Lobster salad with Enoki Mushrooms, Coconut Peanuts and Mizuna Greens tossed in a Thai Basil Lemongrass Vinaigrette. This salad tantalized my taste buds with every bite. The lobster was warm and delightfully tender. It was my first experience with Enoki Mushrooms which were mild and woodsy tasting and I loved the texture. They are thin white stalks with a small button top and are slightly crunchy to the bite. The Coconut Peanuts were also a first for me. I wasn’t really sure what to expect from a ‘Coconut Peanut’. I thought it would be coconut flavored, but it’s actually a peanut enveloped in a shell resembling a coconut. It’s a very thin shell with a great crunch. The mizuna greens were very fresh and crispy. The dressing was pleasantly sweet and spicy at the same time and left a wonderful taste in my mouth when I finished the salad. (And I did finish every bite of that salad.) I probably would have licked the remaining dressing left on the bowl if I wasn’t out in public!!

Since I was at a business lunch, I didn’t indulge in the appetizers, desserts or drinks, but check out the rest of their menu at http://www.eatdrinkcrave.com/. The Grilled Cheese Tomato soup sounds scrumptious. You’ve eaten Grilled Cheese with your Tomato soup, but have you ever tried it in your Tomato soup?! Yum!! The rest of the menu really shows how creative this restaurant is in using unique ingredients to spice up everyday foods.

In the mood for a drink? Check out their original martini list. I know a lot of the ladies out there would be very curious to try a ‘Desperate House Wife’ martini!! They also have a wide variety of beers and a few spiked coffee drinks to choose from.

I will definitely visit this restaurant again for a personal meal where I can try many more items on the menu and basically stuff myself with delicious ingredients.

If you’ve visited this restaurant as well, I invite you to share your own positive experience on my blog!