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Showing posts from April, 2013

Lemon Marscapone Cake

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In honor of my Super Fabulous Friends Weekend, I am posting the recipe for a super fabulous dessert that me and an old friend shared on Saturday night from Stonebridge in Milford, CT. Obviously I am not sure if this is the actual recipe or not, but it is pretty close. It was light, fluffy, lemony, and amazing. Now, if only I could find the recipe for the whipped cream... I def ate more of that than the cake, even!
The Recipe Courtesy of: a recipe by Cindy Mushet

Ingredients: Cakes:
   6 large eggs, separated
   7 tablespoons (3 ounces) sugar plus
   7 tablespoons (3 ounces) sugar
   1 3/4 cups (6 ounces) sifted cake flour

Syrup:
   1/2 cup (3 1/2 ounces) sugar
   1/2 cup (4 fl ounces) water
   1/4 cup (2 ounces) freshly squeezed
   lemon juice

Filling:
   2 1/2 cups (20 ounces) heavy whipping cream
   7 tablespoons (3 ounces) sugar
   1 pound mascarpone
   1 cup lemon curd, plus 1 1/2 cups for layering and garnish
You will also need:    Two Ungreased 9 by 1 3/4-inch Round Cake Pans Line…

Mushroom Stuffed Chicken

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The Recipe Courtesy of: Hungry-Girl (as usual)
Ingredients:

1 cup chopped mushrooms
1/4 cup chopped onion
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 wedges the Laughing Cow Swiss Cheese
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/8 tsp. each salt and black pepper

Instructions: Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms and onion until softened and lightly browned, about 6 minutes. Transfer cooked veggies to a medium bowl, and blot away excess moisture. Add onion powder, garlic powder, and cheese wedges, breaking the wedges into pieces as you add them. Stir until cheese has melted and coated the veggies.Season chicken cutlets with salt and pepper. Evenly divide veggie mixture between the centers of the cutlets. Roll up each cutlet over the mixture. If needed, secure with toothpicks. Place in the baking pan.Cove…

Fettuccine Alfredo {Single Serving}

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I love a good pasta swap. Spaghetti squash is my usual go-to when I am trying to avoid the starchy wonders of pasta (whole wheat or otherwise) - but even when I do it in the microwave, I still find that it's a little time consuming to make. I needed something more.
As we all know, I frequent hungry-girl.com and I often see her kudos towards tofu Shirataki noodles(shira-whaaaaaat) and have started to become intrigued. I happened to notice the Shirataki noodles as I perused the produce section yesterday at my local grocery store, and threw them into my basket.
(Note: HG recommends House Foods tofu shirataki noodles, that are 20 calories per serving/40 calories per bag. There are others that she says are somewhat of a different consistency and 0 calories. The ones that I purchase by Nasoya do not contain tofu, but are also 20 calories per serving/40 calories per bag. I will say they had a somewhat chewy consistency, but I also have nothing to compare it to. Chewier than pasta, but…

Chocolate Chip Cookie {Single Serve}

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This recipe popped up on my FB news feed and I thought to myself... "self, this sounds like something that needs a little test run" (and Stan is always asking for single serve recipes!) And so tonight, I tested. My findings were slightly disappointing. Maybe I didn't mix it well enough (and admittedly, I did leave out the salt) but it didn't so much cookie as it did crumble. Don't get me wrong- it tasted just the way it was supposed to. It was just a bowl of chocolate chip cookie crumbs. (Although, now that I'm writing this, is that really a bad thing?... perhaps not) ~ So I guess, here goes.
The Recipe For those days you just want to make one cookie... 
Ingredients: 1 tbsp. butter, melted 1 tbsp. white sugar 1 tbsp. brown sugar 3 drops of vanilla pinch of salt 1 egg yolk 1/4 c. flour 2 tbsp. chocolate chips
Instructions: MICROWAVE 40-60 SEC IN A CUP OR BOWL. and voila... {single serving} deep dish chocolate chip cookie (kind of)
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Spiced Scallop-Zucchini Kebabs

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So, today is tt's father's birthday. We are having them over for lunch tomorrow and I am oh so happy to announce that tt is cooking!! (All I need to contribute is picking up the house, and making my adorable little lemon meringue pies, which I am 100% ok with having 2 weekends in a row)
This whole thing sparked a conversation, because he wants to make scallops and swordfish (but does not want my input). He remembers these kebabs that I had made with squash and scallops and that I "put some of the stuff on them and it was really good, but then {I} put more of the stuff on them and it really wasn't good. What was that green sh*t anyway?" -- He doesn't know what he is talking about. This was delightful. I believe that we had these one summer evening last year, and enjoyed them while sitting out on the deck. Either way, he's thinking something along this line, maybe with or without the green {stuff}... Enjoy! 
The Recipe Courtesy of Food Network Magazine
Ingred…