Honest Kids pouch drinks

Growing up I did drink my share of diet soda, but never kool aid type drinks. Mom wouldn't have it, and she was right! (see mom, only took 28 years to say that) Sometimes when I hear people go on about organic this and that I ignore them. But, when it comes to our children, I think there's something there. A professor of mine never gave his daughter products with high fructose corn syrup, and believe it or not, she didn't know what she was missing out on. I thought that was great idea! Now that I'm a teacher I see what kids pack for lunch and I'm disgusted! First and foremost by the beverage. If you want a healthy alternative, and don't want your child to be "deprived," check out Honest Kids! The flavor is great with only 40 calories, and 10g of sugar!!! All organic, nothing artificial. Try it!

Tres Leche

So if you're like me, every time you pass the bakery at Whole Foods, your mouth just waters! Well, I always see the tres leche and wonder if I can make it at home. YUP! I can, and so can you! I made this in cupcake form for a bible study and it was a hit! Well, good luck and happy eating!

Ingredients

For the cake:
• Vegetable oil
• 6 3/4 ounces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the glaze:
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the topping:
• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

Directions

For the cake:
• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze. For the glaze:
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight. Topping:
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Lasanga Rolls

Want lasagna, but something a little different!? These lasagna rolls are easy and delicious! This recipe includes prosciutto, but I'm certain you can substitute ground beef or ground turkey. The bechamel is amazing too! I could eat the stuff straight!

Ingredients:

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese.
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Cauliflower Au Gratin

Once again, I am duplicating a recipe from my Maw Maw. Well, her twin told me this one, but it's both of their recipes. I never knew you could do so much with a basic butter/flour white gravy. This dish is not healthy - but oh so yummy, you'll be going back for more!!! Happy Eating!!!

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 1/4 tsp. salt
• 1 c. whole milk
• 2 garlic cloves, minced
• 1 bag of frozen cauliflower
• 1 cup of shredded cheese (your choice)
• Salt and Pepper (to taste)

Directions:

• Preheat oven to 350 degrees.
• In a microwave safe bowl, empty the bag of frozen cauliflower and cover cauliflower half way with water. Place in microwave for 5 minutes. Strain and set to the side. (omit if thawed)
• In a separate pot, melt butter and add garlic. Using a whisk, add flour a little at a time, constantly stirring. The consistency will be thick. Keep stirring a couple minutes until color changes just slightly. (like a roux) Still using the whisk add milk a little at a time. Mixture will be thin at first, then will thicken as you stir. After mixture has thickened, add salt and pepper.
• Place cauliflower in a casserole dish and fully cover with white sauce. You may want to toss it around a bit to cover cauliflower. Finally, cover with cheese. Bake for 30 minutes on 350.

Adding bread crumbs would prob be a delicious idea... I'm just not that great with bread crumbs.

Strawberry Cheesecake (Light)

So after I made the triple chocolate cheesecake the other day, and I wanted to make something a little lighter. The triple chocolate one is very rich, and the friend I was baking for is a health conscience eater. I really just tweaked the chocolate recipe and made a strawberry cheesecake, but with less fat and with fresh fruit. Although there is less fat, there is still a good bit of sugar due to the condensed milk. You will have a lot of batter for this recipe. I ended up making several individual cheesecakes in a muffin pan as well as a full size cheesecake. This recipe was very delicious, less fattening than my previous cheesecake, and a real winner for summertime. Try it, and use different fruits - be creative! Happy eating!

Ingredients:
Filling:

• 1 1/3 packs of plain grahams crackers
• 4 tablespoons butter or margarine, melted
• 4 (8 ounce) packages low fat Neufchâtel cheese
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 4 large eggs
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon vanilla extract
• 4/5 a small container of strawberries, stem taken off and pureed

White Chocolate Glaze:

• 1/4 cup heavy cream
• 2 (1 ounce) squares premium white chocolate
• 1/4 small container of strawberries, cut as you see fit.

Note: The glaze is a little thinner than a chocolate ganache, but chills to be thicker.

Directions:

• Preheat oven to 350 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add
• Bake 50 to 55 minutes or until center is set Cool. Top with white chocolate glaze and add left over strawberries to the top. (be creative) Store leftovers covered in the refrigerator.
• White Chocolate Glaze: In small saucepan over low heat, melt 2 (1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup

I never add my own pic... But just so you can see. (I took this with my iphone, just as my colleagues were about to devour the cheesecake!)

Triple Chocolate and Vanilla Cheesecake

I've made cheesecake before, and I was a little wishy washy with the recipe. I was asked to make a cheesecake for a co-worker the other day, and I searched and found one that looked delicious. Well, let me tell you... I will never walk across the street to Cheesecake Bistro ever again! This recipe tastes like it is straight from Copelands! No lie! When I tasted this cheesecake, I just knew I had to add it to my blog! I just know you will try it, love it, and make it over and over again! Let me know what you think! Happy Eating!

Ingredients:

Filling:

• 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies
• 3 tablespoons butter or margarine, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 4 large eggs
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1 tablespoon vanilla extract
• 2 (1 ounce) squares semisweet chocolate, melted

Chocolate Glaze:

• 1/4 cup heavy cream
• 2 (1 ounce) squares semisweet chocolate

Directions:

• Preheat oven to 350 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
• Bake 50 to 55 minutes or until center is set Cool. Top with Chocolate Glaze. Store leftovers covered in the refrigerator.
• Chocolate Glaze: In small saucepan over low heat, melt 2 (1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup

Garam Masala Seared Salmon with Coconut-Curry Butter

I went to Rouses about a week ago, and there was a promotion for the new aromatic rice here in NOLA, Jazzmen Rice. The rice was absolutely delicious! (I love Jasmine rice.) The curry and salmon that went with the rice was the best Indian fare I've ever had. (Actually my second time eating Indian) The chef had recipes ready to distribute, and even gave customers a brief rundown on how to create the dish. Well I lost the recipe, but managed to find a similar one online. Please note, I did tweak the recipe a bit to fit my own personal taste. So anyway, this is absolutely yummy, not too too healthy, but nonetheless - worth the effort... Happy Eating!


Ingredients:

• 3/4 dry white wine
• 1/2 cup heavy cream
• 1/3 coconut milk
• 2 tablespoons curry powder
  
• 1 cup cold, unsalted butter, cut into pieces
• kosher salt to taste
• 1/4 cup EVOO
• 8 (6 ounce) fillets Alaskan king salmon
• 2 tablespoons garam masala

Notes: a) I used dry - semi sweet white wine, flavor still yum-o. b) I used the whole can of coconut milk. c) I added a lot of curry and salt at the end. d) I used more salmon than suggested. e) Garam masala is not sold at Rouses! (I just used salt, pepper, and garlic granules on my salmon) Later bought it by the oz. at Whole Foods.

Directions:

1. Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.