Wednesday, April 29, 2020

Fudge

This is a simple and easy Fudge made in a Microwave.

Here's what you'll need:
A 9" X 13" Casserole Dish lined with Parchment Paper with a 2" overhang on all 4 sides.
Cut 1 piece for the 9 inches + 4" for the overhang and a second one for the 13 inches + 4" for the overhang.


NOTE: I'm always Adapting and trying to Edit recipes. Here's what I've learned about this one.
I purchased enough ingredients to make two Batches of this Fudge. This first Batch was perfect.
I waited too long before I made the second Batch and here's what I learned:
Always start out with a new can of Sweetened Condensed Milk. The second Can I had, turned to Dulce de Leche ( it had caramelized). I thought it would just create a creamy Carmel flavor, but it didn't. Also, start out with a fresh bag of Miniature Marshmallows. Mine had become a big "clump." I attempted to cut them into chunks but that didn't work. So the recipe was so soft that I couldn't even cut it into bars. I had to throw it away. Lesson learned!









NOTE:
You can add  1 C Chopped Pecans or Chopped Walnuts to the Batter just before pouring it into the Pan.


3 C Milk Chocolate Chips
1 - 14oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1/2 C Mini Marshmallows

In a Microwave Safe Bowl:
Chocolate Chips
Sweetened Condensed Milk
Stir to Combine well.
Microwave for 1 - 3 minutes, stirring every 30 seconds.
Watch it carefully so it doesn't over cook.

Remove and Stir well until Creamy Smooth.

Add:
Vanilla
Marshmallows.
Stir to combine well.

Spoon into the Casserole dish.
Smooth out evenly.
Refrigerate until completely cooled, at least 3 hours or overnight.

Remove the Fudge by lifting it out with the Parchment Paper.
Cut into Small Pieces.

Enjoy!
Peace in the Kitchen!

Saturday, April 25, 2020

Yonanas Sorbet

For those that don't eat Dairy or if you want a tasty Sorbet, these recipes are simple and delicious. I've had a Yonanas Machine for many years and I've recently stopped eating Dairy, so I brought out the Machine and decided to create a Yonanas Recipe Post.

They're made with Frozen Fruit and some add on ingredients. There's usually no added sugar and that was also appealing to me.

Here are 19 delicious Recipes!

If you don't have a Yonanas Maker, I've included a link to a video so you can see if it's something you're interested in purchasing.


Yonanas Frozen Treat Maker - YouTubewww.youtube.com › watch

I've added the Video Link to show the Process so you can see how the Ingredients are layered at the same time to create the Sorbet.

I added this information to show what an Extra Ripe Banana looks like for these recipes.
Not all of the Recipes use Bananas.



This is my first Bunch ready to be peeled, cut in half and frozen.


Lemon Basil Sorbet
4 Lemons, Peeled and broken into segments. Remove seeds.
Freeze the segments.
6 Fresh Basil Leaves, chopped.
2 TBS Agave Syrup.
Slightly Thaw the Lemon.
Alternate inserting Lemon and Basil into the Machine.


Pumpkin Pie Sorbet
Crumbled Ginger Snap Cookies
2 - Frozen Extra Ripe Bananas, slightly thawed.

3 - Frozen Spiced Pumpkin Pie Cubes:
 In a Bowl:
 15 oz. Can of Pumpkin Puree
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Nutmeg
Spoon Mixture into 1 oz. Ice Cube Wells, Freeze.
Insert:
1- Banana
3- slightly thawed Pumpkin Cubes
Remaining Banana
Spoon into a Bowl and sprinkle with Ginger Snap Cookie Crumbs.


Affogato Sorbet
2 - Frozen Extra Ripe Bananas, slightly thawed.
1/2 tsp Cinnamon
1 Shot of Espresso
Chocolate Syrup
Insert:
1/2 Banana
Cinnamon
Remaining Banana
Scoop into a Glass.
Pour Espresso over the top.
Drizzle with Chocolate Syrup.

Apple Crisp Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
1/2 C Frozen Apple Slices (peeled)
1 tsp Cinnamon
1/4 C Granola
1 Tbs Caramel Sauce
Sprinkle Cinnamon over Bananas and Apple Slices.
Insert:
1 Banana
Half of the Apple Slices
Alternate remaining Banana and Apple Slices.
Spoon into a Bowl.
Top with Granola.
Drizzle with Caramel Sauce.

Chocolate Raspberry Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
3/4 C Frozen Raspberries
1 oz. Dark Chocolate Chips
Insert:
1 Banana
Raspberries
The second Banana
Transfer to a Bowl
Sprinkle with Chocolate Chips

Cranberry Orange Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
1/2 C Frozen Cranberries
1 tsp Orange Zest
Insert:
1/2 Banana
1/4 C Cranberries
Orange est
1/2 Banana
Remaining Cranberries
Remaining Banana

Eggnog Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
1/4 tsp Nutmeg
1/4 tsp Clove
1/4 tsp Cinnamon
3 Frozen Coconut Milk Cubes (instructions to follow)
2 TBS Bourbon
1/2 tsp Vanilla

Coconut Cubes:
1 Can of Coconut Milk
Do Not Shake the Can.
Freeze the Can of Coconut Milk Overnight in an Ice Cube Tray.
Skim the Milk from the top of the Can.

In a Small Bowl:
Vanilla
Bourbon

Pierce the Bananas with a Fork and Soak them 1 Hour in the Bourbon.
Remove and Freeze Overnight.
After Frozen:
Sprinkle Bananas with Nutmeg and Clove.
Set aside for 10 minutes.
Insert:
1 Banana
1 Coconut Cube.
Alternating remaining Banana and Coconut.
Transfer to a Bowl.
Sprinkle with Cinnamon.

Cherry Chocolate Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
3/4 C Frozen Dark Cherries
1 oz. Dark Chocolate pieces, room temperature.
Insert:
1 Banana
Cherries
Chocolate
Remaining Banana

Peach Sorbet
2 - Frozen Extra Ripe Bananas, slightly thawed.
3/4 C Frozen Peaches
Insert:
1 - Banana
Peaches
Second Banana


Peach Cherry Sorbet
1/2 C Frozen Peach Slices, slightly thawed.
1/2 C Frozen Pitted Cherries, slightly thawed.
Insert:
1/4 C Peaches
1/4 C Cherries
Remaining Peaches.
Remaining Cherries.

Mixed Berry Sorbet
1 C Frozen Mixed Berries, slightly thawed.
(Blackberries, Raspberries, Blueberries, Strawberries)
Spoon into the Machine.

Orange Liqueur Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
1 C Frozen Seedless Orange Segments.
1 Shot of Orange Liqueur.
Insert:
1 Banana
1/2 C Orange Segments
Alternate remaining Banana and Orange Segments.
Spoon into a Glass and Top with Orange Liqueur.

Peach Blueberry Sorbet
1/2 C Frozen Blueberries, slightly thawed.
1/2 C Frozen Peach Slices, slightly thawed.
Insert:
1/4 C Blueberries
1/4 C Peaches
1/4 C Blueberries
1/4 C Peaches

Pineapple Sorbet
1 C Frozen Pineapple Chinks, slightly thawed.
Spoon in 1/2 C at a time.

Strawberry Sorbet
2 - Extra Ripe Bananas, slightly thawed.
3/4 C Frozen Strawberries
Insert:
1 - Banana
Strawberries
Second Banana

Tiramisu Sorbet
1 Lady Finger
1 tsp Dark Chocolate Shavings (I like Tazo Mexicano Chocolate Discs)
1 Shot of Coffee Liqueur
 2 Frozen Extra Ripe Bananas, slightly thawed.
2 tsp Cocoa Powder
1/2 tsp Cinnamon
 Combine Cocoa Powder and Cinnamon together and sprinkle it over the Bananas.
Insert:
Bananas
Add 2 Scoops of the Sorbet to a Bowl.
Add Lady a Lady Finger.
Pour Coffee Liquor over it.
Sprinkle with additional Cinnamon.
Top with Chocolate Shavings.


Irish coffee Sorbet
2 Frozen Extra Ripe Bananas, slightly thawed.
1 oz. Coffee Flavored Chocolate Bar  ( I like Tazo Mexicano Chocolate Discs)
1 Shot of Coffee Liqueur
Insert:
1 Banana
1/2 oz. Chocolate
Alternate remaining Banana and Chocolate.
Spoon into a Glass and add a Shot of Coffee Liqueur.

Blueberry Sorbet
1 C Frozen Blueberries, slightly thawed.
If you want a more Creamy Texture and Less Icy, thaw the berries for 15 minutes.
Insert:
Blueberries and Process them.

Nutella Sorbet with Coconut Whipped Cream
2 Frozen Extra Ripe Bananas, slightly thawed.
2 TBS Nutella
1 Can of Full Fat Coconut Milk, chilled overnight.
3 TBS Confectioner's Sugar
1 tsp Vanilla
1/4 C Shredded Coconut

Make the Whipped Cream:
Do not Shake the Can of Coconut Milk.
Skim the top layer of the Milk and put it in a Mixing Bowl.
Add:
Sugar
Vanilla
Begin Whipping on Low Speed with an Electric Hand Held Mixer.
Gradually increase the Speed and Whip until Light and Fluffy.
Spoon into a Zip Lock Bag.
Return to the Refrigerator until ready to Garnish the Sorbet.

In a small Skillet:
Coconut
Stir constantly until Toasted Golden Brown.
Remove and Set Aside.

Insert:
1 Banana
1 TBS Nutella
Alternate remaining Banana and Nutella.
Spoon into a Bowl.
Top with Whipped Cream (Clip the Corner of the Zip Lock Bag to Pipe the Whipped Cream on top.
Sprinkle with Toasted Coconut.



Enjoy!
Peace in the Kitchen.

Wednesday, April 22, 2020

Sautéed Cabbage

My mother always fried cabbage. It seemed to be a food staple at our house when I was a kid. It was probably inexpensive and it could be served in  many ways and accompany a variety of Entrées.

This is just one of many recipes I have using Cabbage.







Sautéed Cabbage

Here's what you'll need:
A large skillet

1 - small (2 1/2 lb.) Head of Green or Red Cabbage.
1 TBS of Olive Oil
1 TBS of Butter
1  tsp Salt
1/2 tsp Pepper
1/2 tsp Apple Cider Vinegar + additional to taste.
1 TBS Chopped Fresh Thyme

Prepare the Cabbage:
Cut it in half through the Core.
Lay each piece on it's side and slice it into fine ribbons. Discard the Core.

Skillet on Medium High Heat until Hot.
Add:
Oil
Butter
Heat until melted.

Add:
Cabbage
Salt
Pepper
Sautée, stirring until it begins to brown.

Remove from Heat.
Add:
Vinegar
Taste to see if you want additional Vinegar and Salt.
Sprinkle with Thyme.

Serve warm.

Enjoy!
Peace in the Kitchen!

Monday, April 6, 2020

Tex-Mex Breakfast

I wasn't sure what to call this.  It's a great Breakfast Recipe and you can customize it to individual tastes with a variety of fillings. It can be eaten folded over or rolled and eaten like a Burrito.



I just noticed that there was a glitch in the system and all of the photographs of this recipe were missing. I have already deleted them from my Photos. The next time I make this I'll post new photos.













Here's what you'll need:
A Non Stick Skillet  (the secret to helping the non stick is a bit of Butter added to the Vegetable Oil)


Ingredients:

1 Tortilla per person.
2 Eggs per person, whisked.
Vegetable Oil  (Medium Heat until hot)
Butter (Add to heated Oil)

Filling Options:

Cheese
Green Onion, diced
Bacon Bits. I use a Vegetarian version.
Diced Ham
Bacon, crumbled.
Green Onion, diced.
Green Bell Pepper, diced.
Onion, diced.

Garnish:

Sour Cream
Salsa

Directions:

Pour Whisked Eggs into the Heated Skillet.
Heat until completely cooked.

Top it with the Tortilla.
Use a wide Spatula and flip it over.

Top with your favorite fillings.
Fold over like an Omelette or Roll like a Burrito.

Garnish with a Dollop of Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!