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CREAMY BOWTIE PASTA SALAD

 

PERFECT CHARCUTERIE BOARD

Equipment

  • Charcuterie board

  • cheese knife set

Ingredients

Cheeses (Chose 3, 5, or 7, depending on party size):

  • Hard cheeses: manchego, cheddar, swiss, gouda, gruyere, parmesan etc.

  • Soft cheese: brie, triple cream, goat cheese, havarti, burrata, cream cheese with pepper jelly on top. Could also you blue cheese or gorgonzola, or anything you like!

Meats:

  • Cured Meats like prosciutto, salami, ham, chorizo, capricola, soppressata , summer sausage is a good inexpensive option

Savory accompaniments:

  • Nuts: almonds, candied pecans, pistachio nuts, cashews, walnuts, macadamia nuts.

  • Briny, pickled or marinated: olives, cocktail onions, cornichons, dill pickles, pepperoncini, olive tapenade or bruschetta.

  • Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip.

  • Cold cut veggies, if desired

Sweet accompaniments:

  • Fresh fruit and berries: grapes, apples, pears, oranges, raspberries, blueberries, blackberries, strawberries.

  • Dried fruit: apricots, cherries, figs, pineapple, mango

  • Sweet spreads: Fig butter, orange marmalade, blackberry jam or other sweet spreads.

  • Chocolate: a few pieces of quality dark chocolate or chocolate covered nuts.

Crackers:

  • Pita crackers, whole grain crackers, croccantini, or your favorite kind of crackers

  • Toasted baguettes or mini toasts crackers

Instructions

  • Choose your board, depending on your party size. You could always use multiple boards if needed. See my notes in the post for more board ideas and links. 

  • Start with the cheese: I start with the cheese because it anchors the board. Work in odd numbers, so, depending on the size of your party, choose 3, 5, or 7 types of cheeses to place around the board. 

  • Fold and add the meats: check out my video below for a visual on fun ways to fold cured meats before placing them on the board, like folding them in half and fanning them out like a dec of cards, or folding them in half twice, so they are easy to grab. For thin meat (like prosciutto) fold them in a light and airy ribbon. 

  • Add savory and sweet accompaniments. Fill in some of the gaps with savory and sweet. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet. 

  • Fill in extra space with crackers, and then any extra gaps with nuts or fruit.

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PINEAPPLE UPSIDE DOWN CAKE RECEIPE

INGREDIENTS

Chipotle Marinade:

Garnish: lime juice and cilantro

CREAMY BOWTIE PASTA SALAD

 

Ingredients
1 pound bowtie or mini bowtie (farfalle pasta)
1 medium orange or yellow pepper chopped
1 medium red pepper chopped
2 cups sliced and quartered english cucumber
1/2 cup sliced green onion
1 cup cherry tomatoes cut in half
1 cup Italian dressing
1 cup Caesar dressing
1/2 cup grated Parmesan cheese
extra cherry tomatoes fresh parsley (chopped), shredded Parmesan for garnish (optional)


Instructions
Cook pasta according to package directions for al dente. Immediately rinse in cold water.
In medium bowl whisk dressings and grated Parmesan cheese until well combined.
In extra large bowl mix together pasta, vegetables and dressing.
Pour into serving bowl and top with fresh parsley, shredded Parmesan and cherry tomatoes (if desired.)
Refrigerate at least four hours before serving.

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Lemon Chicken with Artichoke Hearts

Yield: 3 to 4 servings 

 

Ingredients

  • 2 tablespoons olive oil 

  • 1/2 medium yellow onion, finely chopped 

  • 3 medium garlic cloves, thinly sliced 

  • 1 1/2 pounds boneless skinless chicken meat

  • large diced 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen) 

  • 2/3 cup dry white wine 

  • 1/3 cup water 

  • 1 teaspoon freshly squeezed lemon juice

  • 1/2 cup lightly packed thinly sliced basil leaves 

  • 1 teaspoon lemon zest

Directions

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes. Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.  

Healthy Alfredo Sauce Recipe

This Healthy Alfredo Sauce is a lightened up version of a classic (helloooo only 130 calories per serving). Made with greek yogurt, skim milk, and parmesan! 

Ingredients

  1. 1 tablespoon extra virgin olive oil

  2. 2 tablespoons cornstarch

  3. 1 cup broth vegetable or chicken

  4. 1/2 cup skim milk

  5. 1/2 cup nonfat plain greek yogurt room temperature

  6. 1/2 teaspoon salt

  7. 1-2 teaspoons garlic powder

  8. 1/4 teaspoon black pepper

  9. 1/2 cup freshly grated parmesan

Instructions

 

  1. Heat olive oil in a large saucepan over medium heat.

  2. Sprinkle in cornstarch and cook for one minute, stirring constantly.

  3. While whisking, slowly add in broth and milk.

  4. Continue whisking to combine until smooth.

  5. Raise heat to medium high and bring the mixture to a simmer.

  6. Once simmering, simmer for about 2 minutes, until it starts to thicken, again, whisking constantly.

  7. Remove from heat and little by little, whisk in greek yogurt.

  8. Once combined, place back on the heat (medium) and stir in Parmesan cheese, salt, pepper, and garlic powder.

  9. Bring to a simmer and simmer for an additional 2 minutes, whisking constantly.

  10. Serve over pasta* immediately or let cool completely (so it can thicken) and serve as a pizza sauce and enjoy!

  11. If not using immediately, store in an airtight container in the fridge.

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CHOCOLATE SOUFFLÉ

 

Ingredients:

For the Ramekins: Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons) Granulated sugar, for coating ramekins (approximately 3 tablespoons)

For the Soufflés: 2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk 1 3/4 ounces 68-71% dark chocolate, chopped (about 1/3 cup; 50g) 1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g) 1 3/4 ounces (1/2 cup; 50g) Dutch process cocoa powder 3 1/2 ounces (scant 1/2 cup; 100g) water 1 teaspoon vanilla extract Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g) 3 1/2 ounces (1/2 cup; 100g) granulated sugar 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

 

Directions

1. Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside. 2. Place 2 1/2 cups water in a 3-quart sauce pan on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine cream and/or milk, dark chocolate, and unsweetened chocolate. Whisk gently until chocolate is melted, cream and/or milk are fully incorporated, and a smooth ganache has formed.

 

3. Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave the bowl atop pot of hot water, off the heat, to keep the ganache warm.

 

4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they become foamy, about 20 seconds. Reduce mixer speed to medium and gradually add sugar and salt, then return to high speed and whisk the egg white mixture until firm, glossy, smooth peaks form, about 2 minutes.

 

5. Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache until thoroughly incorporated, to lighten it. Then gently but thoroughly fold in the remaining egg whites, taking care not to deflate the mixture, until no visible whites remain. As soon as there are no more unincorporated whites, spoon soufflé mixture into prepared ramekins just to the top, then even the tops with an offset spatula. (You may prepare soufflés up to this point, and bake later; see note.)

 

6. Evenly space ramekins on a rimmed half-sheet tray and bake in the center of the oven for 12 minutes for soufflés that are wet on the inside, or 13 to 14 minutes for ones that are drier. The soufflés will have risen tall above the rims of the ramekins and look dry on top. Serve immediately.

 

Special equipment Eight 4-ounce ramekins, 3-quart stainless steel sauce pan, whisk, stand mixer, silicone spatula, offset spatula, half-sheet tray.

 

Notes

To achieve the ideal level of richness, we prefer an equal mix of heavy cream and whole milk, but the recipe will work with one or the other (the richness will subtly vary accordingly).

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PINEAPPLE UPSIDE DOWN CAKE RECEIPE

Directions

Step 1: Preheat the oven to 350° and grease a round 9” cake pan.
Step 2: Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
Step 3: Make ba
tter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.
Step 4: Spoon the batter over the pineapple, gently spreading out in an even layer.
Step 5: Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
Step 6: Remove from the oven, wait 5 minutes and flip the cake upside-down onto a serving platter. Wait 30 seconds more, then carefully lift the pan off. Let cool completely before slicing and serving. 

FOR THE TOPPING:
1/4 C. BUTTER, MELTED
1/2 C. PACKED BROWN SUGAR
1 (20-OZ.) CAN PINEAPPLE RINGS IN JUICE
STEMLESS MARASCHINO CHERRIES


FOR THE CAKE BATTER:
1 1/3 C. ALL-PURPOSE FLOUR
1 TSP. BAKING POWDER
1/2 TSP. KOSHER SALT
1/4 C. BUTTER, SOFTENED
1/2 C. GRANULATED SUGAR
1/4 C. PACKED BROWN SUGAR
1 LARGE EGG
1 TSP. PURE VANILLA EXTRACT
1/4 C. SOUR CREAM
1/4 C. PINEAPPLE JUICE (FROM CAN USED FOR TOPPING)

Very Berry Smoothie

 

Ingredients

  • 1 1/2 c. 

    frozen strawberries

  • 1 1/2 c. 

    frozen raspberries, plus more for garnish (optional)

  • 1 c. 

    frozen blackberries

  • 2 c. 

    coconut milk 

  • 1 c. 

    baby spinach 

  • Unsweetened shaved coconut, for garnish (optional)

 

Directions

 

    1. In a blender, combine all ingredients (except for coconut). Blend until smooth. Divide into 4 servings and top with shaved coconut or fresh fruit. 

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