Haricots Verts With Campari Tomatoes

 

When the opportunity came up to Jump on Ally’s Magic Carpet Ride I could not resist. I was so excited when I finally received my copy of “Ally’s Kitchen” a passport for  adventurous palates. It is an Beautiful Book full of wonderful pictures and recipes. All the recipes are easy to follow and I could sit and flip through the pages over and over again.

As you travel through the cookbook you find yourself on a ride through Sauces and spices and then journey through many exciting flavors from Europe to the Caribbean Islands with many stops full of flavor in between. It truly is a magic carpet ride full of flavors.

When it came time to decide which recipe to try I had a really hard time choosing so I let the Hubby and Boy Wonder pick. They chose the Haricots Verts and boy was I glad they did. They were wonderful and were given 2 thumbs up by both of the boys in my life. 🙂

I can’t wait to more of Ally’s recipes after Baseball season and life slows done a little. I served these wonderful Haricots Verts with BBQ’d pork chops and pilaf but in all honesty I could have made a meal of just the Haricots Verts. LOL

This Recipe comes from page 31 of the cookbook.

1 lb fresh Haricots Verts

3 Tbsp extra-virgin olive oil

1 Tbsp (heaping) minced garlic

1 tsp sea salt

1/2 tsp course ground pepper

zest and juice of 1/2 of a large lemon

1 Tbsp fresh thyme leaves

6 campari tomatoes cut into quarters

First Blanche the Haricots Verts in boiling water for about 5-6 minutes, drain and submerge in a large  bowl of ice water. Cool about 10 minutes, then drain again. Put the beans in a medium bowl and set aside.

In a small skillet over med-high heat place olive oil, garlic, salt and pepper. Saute’ 4 to 5 minutes, stirring occasionally. Drizzle mixture over the green beans. Add lemon zest, lemon juice, thyme and tomatoes. Gently toss. Refrigerate about an hour before serving.

Now what are you waiting for get out and get yourself one of these wonderful cookbooks and take a carpet ride. You don’t even have to get out of your PJ’s or leave the house.

Ally’s Website: http://allyskitchen.com/

Amazon.com: http://www.amazon.com/dp/1462115462/ref=tsm_1_fb_lk

Barnes and Noble: http://www.barnesandnoble.com/w/allys-kitchen-alice-phollips/1120728889?

I was given a copy of the cook book and all the opinions are my own.

Broccoli Beef

2 Crown of broccoli cut into florets

2/3 cups soy sauce

1/2 cup chicken broth

1/4 cup honey

2 Tbsp rice vinegar

2 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp cornstarch

1 tsp fresh ginger, minced fine

1/4 cup water

2 Tbsp veggie oil

2 lbs flank steak, thinly sliced

3 cloves garlic, minced

First, start by steaming your broccoli in about 1 inch of water for 7 minutes or so and set aside.

In a bowl whisk together soy sauce, broth, honey, vinegar, brown sugar, sesame oil, cornstarch,  and water set aside.

Heat oil in a large skillet over medium high heat. Add Flank steak and cook for about 3-4 minutes, until browned. Stir in steamed broccoli and garlic, stir fry for about 2 minutes. Add sauce mixture and let simmer and thicken about 3-5 minutes. Make some white rice to serve it over or noodles and ENJOY!! 🙂

Very Berry Vanilla Cake

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

Very Vanilla Cake

4 cups cake flour

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp pure vanilla

1/4 cup french vanilla creamer

8 egg whites, room temperature

Sift together cake flour, baking powder and salt into a small bowl and set aside. Mix milk, vanilla, and creamer in a glass measuring cup and set aside.

In bowl of mixer with paddle attachment cream butter until butter becomes very light in color. Slowly add sugar and continue to beat on medium until light in color again. Add flour mixture in thirds alternating with milk in 2 equal parts of milk mixture, mixing after each addition just until smooth.

With clean beaters and in a different bowl beat egg whites until soft peaks form. Stir in about 1/4 of your egg whites to your batter and then fold in remaining egg whites gently with a rubber spatula.

Pour batter into your already prepared pans, dividing equally among the 3 pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center removes clean. Let cool 10 minutes in pan on a wire rack and then turn pout of pans and let cool completely.

Very Berry Vanilla Filling

1 (3 ounce) box of french vanilla pudding mixing

1 cup heavy cream

1 cup whole milk

1 batch very berry filling (use a frozen berry mixture with raspberries, blueberries, blackberries and strawberries) the link will follow

https://crumbsinmymustachio.wordpress.com/2015/05/Easy-Berry-Cake-Fillings/

In bowl of mixer with whisk attachment, whisk pudding mix, heavy cream and milk until a thick pudding consistency is achieved.

Very Vanilla Whipped Frosting

1 (8 ounce) block cream cheese, room temperature

1/2 cup powdered sugar

2 tsp pure vanilla

2 cups Heavy cream

In a cold bowl with a cold whisk attachment, beat cream cheese, sugar and vanilla until fluffy. Slowly add heavy cream and continue to whisk until thick.

Extra and Assembly

1/4 cup raspberries

1/4 cup blackberries

1/4 cup sliced strawberries

Place one layer of cake on cake board, top with half of your pudding mixture and then have of your berry filling. Place second layer of cake on top and then top with other half of pudding and berry filling. Place last layer of cake and frost and decorate. ENJOY 🙂

 

 

Snickerdoodles

Preheat oven to 400 degrees. Line 4 cookie sheets with parchment paper.

1-1/2 cups sugar

1/2 cup butter, room temperature

1/2 cup butter flavored shortening

2 eggs

2-3/4 cups self rising flour

1/4 cup sugar

2 tsp cinnamon

Mix 1-1/2 cups sugar, butter, shortening and eggs in mixer on medium speed. stir in flour until dough forms.

Shape dough into 1 Tbsp balls.

In a bowl mix 1/4 cup sugar and cinnamon

Roll cookie balls into cinnamon sugar and place on prepared cookie sheets about 2 inches apart.

Bake at 400 degrees for 8-10 minutes. Remove from cookie sheet and let cool on wire rack.

Makes about 4 dozen cookies

Raspberry Lemonade Cake

Preheat oven to 350 degrees. Grease and flour three 9inch round pans and set aside.

Lemonade cake

4 cups cake flout

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp lemon extract

1/4 cup lemonade

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside.

In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat until completely combined and once again light in color.

In a glass measuring cup combine milk, lemon extract and lemonade. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

In a different bowl and with clean beaters beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of the egg whites in.

Divide batter evenly in your already prepared pans and bake at 350 degrees for 25-30 or  until a tooth pick inserted in center removes clean. Place in tins on wire racks for 10 minutes to cool and then turn out of pans onto wire racks and let cool completely.

Raspberry and lemon filling

1 3oz box lemon pudding mix

1 cup heavy cream

1 cup whole milk

1 batch raspberry filling https://crumbsinmymustachio.wordpress.com/2015/05/Easy-Berry-Cake-Fillings/

In bowl of mixer with whisk attachment add pudding mix, heavy cream and milk. whisk until you get a thick pudding consistency.

Lemon Frosting

1 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1-2 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment beat cream cheese, sugar and extract till fluffy, slowly add heavy cream and continue to whisk until thick.

Extras and assembly

1 pint raspberries

1 lemon

Place one layer of cake on cake board, fill with half of your lemon pudding and then place half of your raspberry filling on top. Stack second layer of cake on top and then fill with remaining half of lemon pudding and raspberry filling. Place last layer of cake on top and frost and decorate. ENJOY:)

Panzanella Salad

1 loaf crusty Italian bread

4 large tomatoes. cut in chunks

1 red onion, thinly sliced

1/4 cup olive oil

3 Tbsp red wine vinegar

2 tsp minced garlic

1 tsp salt

1/2 tsp pepper

3 yellow bell peppers, cut in chunks

1 lrg English cucumber

1/4 cup chopped flat leaf Italian parsley

1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees, line a baking sheet with parchment paper, Cut your crusty bread into chunks and place on your lined baking sheet.Toast your bread for about 12 minutes, turning one till toasty brown. let cool on counter.

In a bowl place tomatoes, onion, olive oil, vinegar, garlic, salt and pepper, toss to coat and let sit on your counter for about 30 minutes. Add yellow pepper and cucumber, toss and then let sit for another 15 minutes or so. Right before serving add crusty toasted bread, parsley and Parmesan cheese. Toss and ENJOY!! 🙂

 

Easy Berry Cake Fillings

These easy fillings are great to use in cakes and/or pastries. The dark is a very berry which is a medley of strawberries, black berries, raspberries and blueberries. The lighter in color is raspberry. They can be store in the fridge for 3-4 weeks or in the freezer for 3-4 months. Each batch makes about a cup of filling.

2 cups frozen berries of your choice

1/2 cup sugar

2 Tbsp cornstarch

1-1/2 Tbsp water

In a medium heavy bottom pot and on medium high heat, place berries in your pot and let boil down. Once berries are boiled down add sugar, stir till combined and bring back to a boil. In a small bowl mix cornstarch and water, it will be thick but stir until combined well you do not want any lumps. Add cornstarch mix to your pot and and stir constantly for about a minute until combined and your fruit filling becomes thick. Remove from heat and place in a mason jar, let cool. ENJOY!! 🙂

Cheesy Artichoke Bread

Preheat oven to Broil. Line on baking pan with foil

1 loaf crusty Italian bread, sliced down the center

1/4 cup of butter

1 Tbsp chopped garlic

12 artichoke hearts that have been packed in water, chopped

1-1/2 cups shredded mozzarella cheese

1/2 cup shaved parmesan cheese

1/2 cup sour cream

1/2 cup shaved parmesan for top of bread

In a skillet melt butter, add garlic and cook just until garlic gets toasty. Add artichoke hearts, mozzarella, 1/2 cup parmesan and sour cream. Stir until combined well, once combined remove from heat.

Place cut bread on your prepared baking sheet. Slather your artichoke mixture on top of your bread and then top with other 1/2 cup of shaved parmesan. Broil 3-5 minutes watching very closely as you do not want to burn your bread but you do want to melt your cheese. Slice and serve warm. ENJOY;)

Recipe Adapted from The Girl Who Ate Everything

White Chocolate Strawberry Shortcake Cupcakes

Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake liners and set aside.

White Chocolate Almond Sour Cream Cake

1 box white cake mix

1 cup flour

1 cup sugar

3/4 tsp salt

1-1/3 cups water

2 Tbsp veggie oil

1 tsp vanilla

1 tsp almond extract

1 cup sour cream

5 ounces white chocolate, melted and cooled to room temperature

4 egg whites, room temperature

This recipe was adapted from Edna De La Cruz’ White Almond Sour Cream Cake (WASC)

In bowl of mixer place Cake mix, flour, sugar and salt, mix until combined. Add water, oil, vanilla, almond extract, sour cream, melted white chocolate and egg whites, mix on low for 30 seconds and then turn mixer up to medium and mix for 3 minutes.

Add 1/4 cup of batter to lined cupcake pans and bake for 18-22 minutes or until toothpick inserted in center of cupcake removes clean. Let cool in tins on wire racks for 10 minutes, then remove from tins and let cool completely on wire racks.

Filling

24 washed and stem removed Strawberries

Once cupcakes are cool, remove some of the center of the cupcake(no need for anything fancy to do this I use an apple corer that I picked up at the dollar store or you can use a small knife) being careful to not go through the liner. Stuff each cupcake with 1 whole strawberry.

White Chocolate Almond Buttercream

8 ounces white chocolate, melted and room temperature

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

2 cups powdered sugar

1 tsp vanilla

1 tsp almond extract

In bowl of mixer, beat cream cheese and butter until creamy and fluffy. Add powdered sugar, room temperature melted white chocolate, vanilla and almond extract, continue to mix until combined and fluffy.

Once your cupcakes have cooled and been stuffed frost and decorate. ENJOY:)