I am a chef, mom, TV host, cookbook author, blogger, professional voice over artist and terrace gardener. I cook in a way I call "Meat on the Side" which focuses on veggies, making them unique and the star of the plate.
"Obsession" is a word I don’t throw around too often. But there is one thing in my life that I will easily admit I am obsessed with. One thing that has found its way into my heart, and stomach…
GARLIC
I. LOVE. GARLIC.
And I when I say I love garlic, I love it in all its forms. And that definitely includes it’s sweeter, softer cousin...roasted garlic. But before you can enjoy this garlicky goodness you need to make it, and here’s how...
RECIPE:
1 Head of Garlic
1tsp Olive Oil
Salt
Pepper
Set your oven to 450. Cut off the top 1/3 of the head and drizzle it with the olive oil, salt and pepper. Put garlic head in a tin foil package cut side up making sure the cut side does not touch the tin foil and that the package is sealed completely. Roast in the oven for 45-1 hour until golden brown.
Combine everything in a food processor and puree until smooth. Stream in water to thin out and get the consistency you want, about ½ cup. Saute in a pan for 5-7 minutes, add more water if necessary. Leave thicker if using a spread for sandwiches and wraps or thin it out to put over pasta, toss with rice or serve over Chicken, Shrimp or Beef. Enjoy!!
Makes 3.5 - 4cups
NOTES:
Leave out oil to make this extra low calorie and add more water instead
I used to say that mint was an underappreciated herb, but dill, he might just take the cake on that one.
What do I really use dill in? There is creamy dill dip! Now that’s delicious. My sister brings one over every Christmas Eve and with some pumpernickel bread it sure does hit that Christmas eve spot in my tummy.
I always think of this dill dip fondly as it starts off the festivities. And of course it makes sure there is a little cushion in my stomach for my second favorite thing on that day...Christmas Eve wine ;)
What else has dill??
Cucumbers and Dill! It's delightfully refreshing thats true, but where do we go from there??
Well, why not hummus...yes, a dill flavored hummus with accents of coriander and cumin to round out the dills bright notes. Hmmmm, a new dill dish staple perhaps??? You tell me…
RECIPE:
1 15oz can Garbanzo beans (aka Chickpeas)
¼ cup Tahini
1 tsp cumin
1 tsp coriander
1 tsp Salt
¼ cup dill
3 garlic cloves
1 lemon (juice)
1/8-1/4 cup olive oil
Combine all ingredients except oil in a food processor. Drizzle in olive oil until it’s the consistency that you want. Serve and ENJOY!
Notes:
If you want to use less oil and have a thinner hummus just add a little water
The longer the hummus sits the more the flavors come out, especially the dill
The Tahini can be optional but you will find it in most big grocery stores in the international isle.
Since I am not a very technical type of baker, I have found an easy forumula to develop new dessert recipes and create things that are highly addictive and just plain DELICIOUS.
Here is the formula: Take two things you love AND SMASH THEM TOGETHER!!
Sounds simple enough, right?! It’s a marriage of two already delicious things coming together to create a new and possibly even more delicious creation.
So Oreos?...check...Brownies?...check...Oreo Brownies?? Ah ha! Why the hell not!!!
RECIPE:
1 package Brownie Mix
1 sleeve Oreo Cookies
Prepare your favorite brownie mix to the packaged instructions. Put in the pan you wish to bake them in (i.e. 13by9, muffin tin) split oreo’s in halves and thirds and push down into batter. Bake immediately until brownies are cooked through and ENJOY!!
NOTES:
Bake brownies immediately after adding the oreos, if the batter sits too long with the oreos in it the cookies will start to disintegrate and will create a brownie mess when you bake it. Believe me, I know :/
I like slightly bigger chunks of oreo so you really bite into an oreo.
In a bowl scramble egg with 1 tbs water. In another bowl put the bread crumbs. And in another bowl put the flour. Add 1/4tsp salt and 1/8tsp pepper to each dish and stir to combine. Take the cutlet and coat in the flour, then dunk in the egg until coated, then put it into the bread crumbs and press the crumbs onto the cutlet.
Bake at 450 for 8-10minutes or until the center is 165 degrees
Prepare the brownie mix to packages instructions. Grease a mini muffin pan and fill each cup 3/4 of the way full with batter. Insert an unwrapped frozen rolo into the center of each cup and cover with batter. Bake at 350 for 10-12 minutes. Let cool completely in the pan and remove by inserting a knife into the cup, on the side and pop out the brownie bite. Enjoy!!
NOTES:
WATCH THE VIDEO, THERE ARE SOME SUBTELTIES THAT MAKE THIS PROCESS EASIER
Whisk together dry ingredients in medium bowl. Than in large bowl combine sugars, and butter and cream with a mixer. Continue by adding eggs, PB, and vanilla a mix until mixture is light and fluffy. Add flour mixture at a low speed, mix until combined but do not over mix. Drop rounded spoonful’s onto a parchment lined cookie sheet. Use a wet fork to make crisscross pattern on the cookies and bake at 300 for 15-22min, don't over bake! Let cool, serve and ENJOY!
NOTES:
For thicker cookies, refrigerate dough for a minimum of 1 hr.
Combine peanut butter, cream cheese and sugar together with a mixer or food processor. Gentle fold this mixture into the whip topping until smooth and completely combined. Put in pie crust, level filling with a spatula and let chill at least 2hrs in the fridge. The longer the better though! Serve straight out of the fridge and ENJOY!!
Mix Cheeses, Salt, Thyme and the lemon zest together until well combined. Add the Pomegranate Seeds and Cranberries and stir gently until well incorporated. Top with extra cranberries, seeds and zest. Enjoy!!