Friday, May 26, 2017

No Bake OREO Nutella Truffles

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I made these when I traveled to my cousins wedding last month. I wanted to bring a dessert and my cousin picked these out of all the options I gave her.

No Bake OREO Nutella Truffles

(Adapted from Culinary Hill)

 

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1 (8-ounce) package cream cheese, softened

1 (14.3 ounce) package OREO cookies (36 cookies)

1 cup Nutella hazelnut spread

4 (4-ounce) packages semi-sweet baking chocolate, melted

1/2 cup crushed hazelnuts, for garnish, optional

 

In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined and Nutella (filling should have a fudgy texture and appearance).

 

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Shape into 36 (1-inch) balls. Freeze 10 minutes.

 

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Meanwhile, set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.

 

Using a spoon, carefully roll chilled balls in melted chocolate. Place in single layer in baking sheet lined with parchment or a silicone mat.


Sprinkle with crushed hazelnuts if desired. Refrigerate 30 minutes or until firm.

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Wednesday, May 24, 2017

Bourbon Cinnamon Tiramisu

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Tiramisu is one of my favorite desserts and I thought I would combine it with my hubby’s love of Jack Daniels. The only thing I didn’t do it use the crisp ladyfingers, but overall it didn’t make it that bad. It’s really a great flavor and easy to make. We’ll make this again for sure!

Bourbon Cinnamon Tiramisu

(Adapted from Dula Notes)

 

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6 egg yolks

3 tablespoons sugar

1 pound mascarpone cheese

1/2 teaspoon good cinnamon

3-4 cups of strong coffee or espresso, cooled

4 tablespoons bourbon

48 pre-packaged ladyfingers

1/2 cup of bittersweet chocolate shavings

 

In the bowl of your kitchen aid mixer with a whisk attachment (or in a large bowl with your hand mixer on high) beat the egg yolks and sugar until thick and pale, about 5 minutes.

 

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Scrape down the sides of the bowl and then add mascarpone, cinnamon and 1 tablespoon of cooled coffee. Mix to combine.

 

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In a shallow dish, add the coffee and bourbon (if dish is small, add half of the coffee and bourbon and work in two batches) and dip each lady finger into the liquid on one side and flip, only submerging for a few seconds. Place soaked lady fingers snuggly in the bottom of a 9×13 dish and press soaked ladyfingers together to get them all to fit. (Since I used soft lady fingers you want to spoon on the liquid, you can’t soak them or they will fall apart.)

 

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Place 24 soaked lady fingers down and then spread half of the mascarpone over the ladyfingers.

 

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Add the next 24 soaked ladyfingers and top with the remaining mascarpone.

 

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Cover with plastic wrap and refrigerate for at least 2 hours and even overnight for best flavor. Right before serving, sprinkle with chocolate shavings.

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Monday, May 22, 2017

Orange and Arugula Chicken Salad

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I’m on a salad kick right now. This is a super easy recipe that I ate for 2 weeks in a row for lunches! Lots of flavor and textures which I just couldn't get enough of!

Orange and Arugula Chicken Salad

(Adapted from Family Circle May 2017)

 

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3 naval oranges

1 pkg (5oz) arugula or 50/50 arugula and spinach blend

2 cups shredded rotisserie chicken

1/2 cup crumbled goat cheese

1/4 cup sliced almonds

1/3 cup bottled poppy seed dressing

1 tablespoon white wine vinegar

 

Peel oranges and cut into 1/4 inch thick slices. Fan onto a serving platter.

 

In a very large bowl, combine arugula, chicken, goat cheese and almonds. In a small bowl, whisk dressing and vinegar. Pour over arugula mixture and gently toss to combine. Pile over orange slices and serve.

 

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Friday, May 19, 2017

Cherry Coke Jell-O Shots

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I’m sorry for the lack of photos for this post. I made these while on a trip for some family members and didn’t get my normal set up moment. Overall these are smooth and tasty! Just in time for summer!!

Cherry Coke Jell-O Shots

(Adapted from Modern Rosies)

 

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1 regular box of Cherry Jell-O

1 cup of coke

1 cup of vodka

Portion cups

Small pot

Measuring cup

Spoon

Cookie sheet (optional)

 

Arrange your portion cups on a cookie sheet, or in a large container.

 

Measure and pour the coke into the pot and bring it to a boil. Mix in the Cherry Jell-O. Once all the powder is dissolved pour in the vodka and stir.

 

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Pour part of the mixture into your mixing cup.

 

Pour mixture into portion cups.

 

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Put shots into the fridge overnight so the Jell-O can set. I've tried doing them and only allowing about 4 hours for them to set, but I think the vodka slows down the process, so I have found overnight works best.


After they've set take them out and enjoy!

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Wednesday, May 17, 2017

Spicy Fish Taco Bowls with Cilantro Lime Slaw

 

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This is really good dish. Light and refreshing with a variety of flavors. My presentation threw my husband off, because it does taste better all mixed together than separate. With Summer right around the corner I love dishes like this to balance out all the heavy grilling we do.

Instead of making the cabbage I just used a prepackaged broccoli slaw mix then used the dressing from the recipe below.

Same with the fish I did a short cut using the frozen cod I found at Trader Joe’s.

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Spicy Fish Taco Bowls with Cilantro Lime Slaw

(Adapted from pinch of yum)

 

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For the Slaw:

¼ cup oil

¼ cup water

½ cup chopped green onions

½ cup cilantro leaves

1-2 cloves garlic

½ teaspoon salt

juice of 2 limes

½ cup sour cream, Greek yogurt, or mayo

3-4 cups shredded purple and green cabbage

 

Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky.

 

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Add the sour cream and pulse again until just combined (you don't want it totally smooth green - just like an herb-loaded creamy sauce).

 

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Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

 

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For the Fish Taco Bowls:

1 cup quinoa

1 lb. cod or other white fish

½ cup flour

2 teaspoons EACH cumin and chili powder

¼ to ½ teaspoon cayenne pepper (this is what makes it spicy so adjust to taste)

1 teaspoon salt

1 tablespoon EACH butter and olive oil

avocado, pepitas, cotija cheese, lime wedges, or other extras for serving

 

QUINOA: Prepare the quinoa according to package directions.

 

FISH: Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.


SERVING: Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

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