Thursday, June 14, 2012

Chocolate Marscapone Whipped Cream - OMG!!!!

OMG!!!  You could eat this all by itself - but with strawberries and angelfood cake - you will think you died and went to Heaven!  My mom was licking the bowl and beaters when I made this at her house.
No matter how much you make I know there will be none left! (Although if you do - you can put it in a sealed plastic or glass container for up to 3 days.)  Now you will note I use coconut sugar rather than regular sugar (you can get this from Amazon like I did.  It tastes and converts like sugar without the high glycemic impact on your system).

Chocolate Marscapone Whipped Cream

  • 1/2C heavy whipping cream
  • 1/2C marscapone cheese
  • 1t vanilla extract (the real stuff)
  • 1T cocoa powder
  • 1T coconut sugar (I get mine on but if you are good w/ regular sugar that's fine too - measure it 1 for 1)

stick your mixing bowl & the beaters in the freezer for about 20mins.  When done - it's not super pretty unless you pipe it onto the cake all fancy but the stuff doesn't stick around long enough at my house for it to get pretty.  Enjoy!!!

Monday, June 4, 2012

Garden Fresh Black Bean Salsa

Cha! Cha! Cha! It's time to Salsa!!!!

I love fresh black bean salsa (or some folks call it "cowboy caviar"). Since my jalapeño plant is sprouting jalapeñoes like crazy, I thought - its time to make some.

This is great with corn or flour tortilla chips as an appetizer or snack. You can make a chicken sauté or bake with it - or throw it on a salad. So yummy!

  • 1/2 red onion - chopped
  • 1 can black beans - rinsed and drained
  • 2 small or one large jalapeno chopped and seeded
  • 2-3 medium tomatoes diced
  • 1 can of whole kernel sweet corn drained
  • 1t minced garlic
  • S&P
  • 1t cumin
  • 2T olive oil
  • Juice from 1/2 lime

Chop all your veggies & toss together in a large bowl w/ cumin, S&P, olive oil, & put the lime juice on last & toss. Store in an airtight Tupperware for up to 5days (but I bet it won't last that long!)
Other uses - saute with some chicken and put over rice, put it in a tortilla with some grilled chicken and cheese, throw it on top of baked chicken  - TONS of other things - or just eat it with a spoon - AWESOME and healthy!

Sunday, June 3, 2012

Simple Fabulous Caprese Salad

Caprese Salad is one of my “go to” things that I make in a pinch because I always have a ball (yes a ball) of fresh mozzarella in the freezer, usually a basil plant in the the window (or the garden) and a few tomatoes in the drawer.  And what self respecting Italian doesn't have olive oil?!

Anyway, I remember my favorite Caprese story...  Once upon a time, we decided to have an impromptu gals night at my house after work.  So a few of the gals came over and a couple of them don't cook.  Well, I went into action, whipping up my salad and they saw me grab the basil plant out of the window box and start plucking leaves.  One of them says to the other, “Oh my goodness – she just grabbed that plant out of the window and is going to feed us leaves?!  What is that stuff?”  The other one looks at her and says, “It's Michele.  I don't know and I don't care because I know it will be good.”  

Well, they ate the heck out of it and I told them not to worry, I wasn't feeding them just a random window plant.  It was basil.

This recipe is easy and quick – just slicing, arranging in a nice pattern on the plate and drizzle some olive oil – SIMPLE FABULOUS easy no bake appetizer Italian style!!!

Caprese Salad

1 ball fresh mozzarella  - cut in half and then sliced
20 fresh basil leaves - washed
2 -4 plum (Roma) tomatoes – sliced
1t Italian Seasoning
2-3T Extra Virgin Olive Oil

Looks super pretty on a pretty plate.

Alternate in a circle for a Christmas wreath look or in rows on a nice dish, the tomato, then a basil leaf, slice of mozzarella and repeat til it's all gone.  You can cover with plastic wrap if you are going to serve it later (up to 6hrs in the fridge).   When you're ready to serve it, sprinkle the Italian seasoning over it and then drizzle olive oil.  SIMPLE FABULOUS!

NOTE – for a great week night treat  get a Boboli or a Naan bread and just layer this on top and cook in the oven as directed.  Add some Sangiovese wine and SALUT!  A fabulous, fresh week night artisan pizza.

Saturday, June 2, 2012

Coming soon Fresh Garden Black Bean Salsa

What a beautiful Tennessee morning! This is my first harvest from my jalepeno plant! Maybe it's time for my famous black bean salsa!

See, you can do some great patio gardening. Now if just one of my tomatoes would turn red I'd be in business!