Tag Archives: food network

“Delicious, Fast & Easy Party Wraps”

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Fast and Easy Party Wraps:

If it’s a gathering or party, you may want to double up some.  Mix and match ingredients or put your own flare into these easy to make treats.

You can use flavored tortillas or flavored wraps.  To add a naughty touch, add a few strips of bacon before rolling them up.  Enjoy!

Ingredients: 

2  3 oz. packages of cream cheese

12 thin slices of tomato or cucumber

12 large spinach leaves or rocket (americans call it arugula; LOL I know I am American!)

4 8-10 inch flour tortillas or wraps (any flavor)

2 tbsp. of chives (optional)

2 tbsp. of dill (optional)

Thin Slices of ham, roast beef, turkey, Salami or chicken (optional)

Salt and pepper to taste

This makes enough for 4 for a meal, but you can halve or double the recipe for parties.

Directions:

  1. In a small bowl, beat the cream cheese, chives and dill until blended. Add salt and pepper to taste. Spread about 1 tablespoonful over one side of each tortilla. Layer with tomato and spinach; spread with remaining cream cheese mixture.  For meat lovers add slices of your favorite meat, fish or whatever else you’d like.
  2. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into four slices.

Suggestions:

If you like dice up your favorite chili and sprinkle over cream cheese mixture.

Add a bit of Tobasco or your favorite hot sauce.

Add chopped nuts or even dried fruit.

For a variation, add hummus instead of cream cheese!

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“Be The Talk of the Super Bowl Party With This Easy & Delicious Salsa”

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James’ Jammin Salsa:  (SUPER FAST!)

-1 (28-ounce) can whole chopped tomatoes, drained well (found in tomato sauce section of grocery store)

-1 red or white onion, cut in quarters

-1 Serrano or Jalapeno chili (more if you want; or do a different chili)

-1 clove of garlic (you can use more or omit it)

-Small or large handful of cilantro leaves, washed (more or less to taste)

-juice of one lime with some lime zest

-salt, pepper to taste

Optional:

-1 bell pepper, orange, red or green (optional; I don’t like peppers lol)

-1 Shalot

-Pinch of Cayenne pepper

Put the cilantro, seeded chili, and garlic in food processor and pulsate a few times to the size that you want.  (Taste the chili to see how hot it is.  Each chili will vary in heat.)

Other than the tomatoes, place all other ingredients in the food processor to desired size.

Finally, add the drained tomatoes.  ONLY Pulse a few times because if you over do it, you will create a froth and ruin the texture of the salsa.

Tips:

-Use any chili’s that you want.  Remember with Jalapeno’s they very greatly in hotness.  One will be super hot and one will almost be like a bell pepper.  Take a small piece on the tip and taste first.

 -You can add anything that you want.  A touch of oregano, a little chili flake, chili salt, or anything that you’d like.

 -For easy guacamole, take a cup of the salsa and add a cup of avocado.  Add a juice of a lime with a little zest.  Easy, fast and so good.

“SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo”

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ANYONE CAN MAKE THIS, EVEN TEENS!

I hope that everyone’s New Year has started out well. It’s time to get back into the swing of things and I’m starting out with a bang!  Jim Jax

Fettucine Alfredo is thought to have been invented by Alfredo di Lelio I in 1914 at his restaurant, Alfredo, in Rome.  It was made famous when newly wed A list movie star couple Mary Pickford and Douglas Fairbanks fell in love with the dish on their honeymoon in 1920.  It’s been a huge favorite world wide ever since.

This is actually the original recipe from Chef Alfredo.  It is so simple, easy, fast and amazingly delicious.  Wow your date or special someone or create a great family dinner treat.  Use variations.  It’s not for every night but everything in moderation!  People will never forget you after you serve this one!

SUPER Fast & Easy Amazing Authentic Fettuccine Alfredo:

-2 heaping tbsp of whipped sweet butter (land of lakes is one; its found where the butter section is; you can use regular butter but whipped tastes best)

-box of fettuccine, cooked.

-1/2 cup cream

-pepper to taste (lots of it for most)

-3 tbsp parmigiano-reggiano or parmesan cheese (or any other hard cheese)

Optional:

-broccoli florets or roasted veggies

-chicken pieces

-frozen peas

-roasted vegetables

-chopped up cooked Bacon or Pancetta

Put the butter and the cream on medium heat in a large pan and begin to melt the butter.  Don’t brown it and be patient.  When the butter is near melted add in the COOKED fettuccine.  Then add 3 tbsp of cheese.  Add optional items such as chicken, peas, broccoli or roasted veggies.  I love it with broccoli and chicken.

*cook very quickly.  After the fettuccine is in the pan, cooking should only take a couple of minutes and then you are done.

Put it on a plate and top with freshly ground pepper and optional cheese.  Serve with crusty French bread and wine.  Wow!

“You’ll be a Huge Hit during the Holidays with my Famous & Easy Summer Ginger Splash!”

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An amazing drink for the summer and spring months, or for a great wow factor beverage during the holidays, my Summer Ginger Splash will make you the talk of the party.  Step out to a whole new level of flavors!

“Summer Ginger Splash” 

For a refreshing and unique twist try this great drink.  I like adding maraschino cherries and a slice of lime or lemon.  Add a zest of fresh ginger on top of each glass and you are in heaven!

Ingredients:

fresh mint leaves (add 1 tbsp. of mint per glass; more or less per your taste)
1 cup cherry juice, OR cranberry juice, OR pomegranate juice OR Guava, OR Peach, etc….
 

4 tablespoons lime juice
3 cups ginger ale

*add a tbsp of sugar if you are using pomegranate juice

Directions
Add the desired amount of mint to each glass. Mash the mint with the back of a wooden spoon or crusher. In a large pitcher, add the cherry and lime juices. Stir. Add the ginger ale. You can either fill the glasses with ice or the pitcher with ice.  Pour into glasses, and garnish with any fruit you like.  Place fruit on a tray and let your guests choose!

TIPS:

****For garnish, after pouring into glasses put a thin slice or a small mince of fresh ginger on top of each glass.  I like it with a slice of lime and maraschino cherries as well!

-Slice up various amounts of fruit.  Peel oranges or grapefruit and cut into slices or chunks,  Use cherries, mango, lychee, blackberry, blueberry.  Use your imagination!

Yield: 4 servings  Enjoy!!

“The Potion of Motion; An Exotic & Easy Drink to Wow Adults & Kids!”

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“Potion of Motion” 

My love for champagne is of legend and I can inhale a bottle pretty easily.  I thought of this great and tasty drink that is amazing for parties.  You can also make it non-alcoholic and use mineral water, flavored mineral water or sparkling non-alcoholic wine! Make it with or without alcohol for a special and fun drink to please the adults and the kids.  Add cut up fruit so people can add it to their drink!

Ingredients:

-Drinkable bottle or bottles of brut champagne or mineral water or sparkling wine depending on how many people are drinking.

(FOR KIDS OR NON-ALCOHOLIC VERSION, Use sparkling water; flavor or unflavored; or try sparkling apple cider)

-for one part of the juices you can use cherry, pomegranate, cranberry, guava, mango, orange, grapefruit, or any other juice that you’d like.

-large can of pineapple juice

-tall glasses filled with ice

-sliced fruit of your choice

Directions:

Put as much ice as you’d like in a tall glass of any kind.  (per your taste) Add 1/2 to 1 ounce of pineapple juice. Then add 1 to 1 1/2 ounces of your favorite (or exotic) fruit juice (look above).  Fill the rest of the glass with champagne or sparkling wine.  For the kids, substitute flavored or non-flavored sparkling water or sparkling apple cider. Enjoy!!

Tips:

-Add exotic fruit juices like Mango, Guava, Cherry, or other types for a unique and great flavor.  Use your imagination!

-put all of the juices and sliced fruit on a side table.  Put the chilled juices and champagne on ice next to it and let your guests serve themselves.

Awesome!!

*It’s cool NOT to dink and drive.  You and someone else’s family will greatly appreciate it!

“Mama Dips Famous, Show Stopping Easy Pecan Pie”

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“Mama Dips Famous, Show Stopping Easy Pecan Pie”

From Chef Mildred Council (Mama Dip)

This recipe is so easy that anyone can do it.  This will be the scene stealer at ANY gathering.  For thanksgiving make this a staple that they all will remember.  You might want to make two because seconds are the norm.
Ingredients

  1 stick butter or margarine, melted

  1 cup sugar

  1 cup light Karo syrup (corn syrup)

  3 eggs, beaten

  2 cup chopped or whole pecans (or walnuts or macadamia nuts)

  1 9-inch unbaked pie shell

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In saucepan, melt butter, but do not brown.
  3. Mix in sugar and corn syrup until sugar dissolves. Let mixture cool and stir in eggs by tempering them. (if you don’t let it cool, you will get scrambled eggs). Tempering means to put a little bit of the hot mixture into the eggs to make them come to temperature. Mix well. Stir in pecans or whatever nuts you choose to use.
  4. Pour into the pie shell (store bought or hand made) and bake for 1 hour. I cover the entire pie crusts edges with tin foil for the first 45 minutes and then uncover for the last 10-15 minutes.

Watch your pie when you are baking!  If you’re oven runs hot, make sure you take it out a little early. Many overbrown the pie when they first make it.  The filling will be “jiggly” until it cools so dont be fooled into over cooking.  The original recipe has only 1 cup of nuts but I don’t think it’s enough.  I love nuts so I add 2 cups.  You will be a show stopper with this one.  Thank you Mama Dip!!!!

“Easy, Fast and Amazing Broccoli Soup”

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Gordon Ramsey’s simple and elegant recipe for broccoli soup shows what’s good about cooking.  Fast, easy, simple and so tasty.  Enjoy on a cold winter night!!

Broccoli Soup:
INGREDIENTS
to taste Water
to taste Salt
to taste Black pepper
2 heads Broccoli very fresh
to taste Olive oil optional, for garnish

INSTRUCTIONS
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli — florets and stems — into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes.

Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it’s hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings.

If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil or a bit of cream if desired.  Add croutons for a crunch and some love a ton of black pepper in it.  Use your imagination!! Enjoy!!