Tuesday, March 22, 2011

Chocolate Irish Coffee

4 oz your favorite coffee
1 shot of chocolate liqueur
1 shot Bailey's Mint Irish Cream
chocolate whipped cream
chocolate shavings

Brew coffee and pour into a a tall glass mug. Add Bailey's and Chocolate, stir and top with whipped cream and chocolate shavings!

Enjoy!

Sunday, March 20, 2011

Clean Maple Pancake Breakfast Sandwiches

recipe by Sabrina. W for eat.drink.and be merry.
yields 4 servings
4 eggs
4 slices of maple turkey bacon
4 slices of sharp white cheddar cheese
Whole wheat pancake mix (plus ingredients on the back of the box) I used Hodgson Mills-when mixed you should have about 2 cups of batter
2 teaspoons cinnamon
1/3 cup pure maple syrup, plus extra for drizzle
olive oil cooking spray
pepper

Preheat oven to 450 degrees. Lay bacon on a baking sheet and bake for 10 minutes for crispy bacon. 

Make pancake mix and add the cinnamon and maple syrup. Stir and set aside.

Heat a skillet on medium heat and spray with olive oil cooking spray. Arrange metal rings in pan. Ladle 1/4 cup of batter in each ring. Once holes form on the tops of the pancakes, and the sides look firm and begin to pull away from the rings, carefully remove the rings with tongs and flip the pancakes. My rings are non-stick, but it wouldn't hurt to spray them to make life easier when you are removing them. Let cook for 2-3 minutes. (cooking time may vary depending on what kind of mix you use)

Once all the pancakes are cooked, keep them warm in the oven on low or no heat. Clean your rings if needed, and arrange them in the pan again. Spray everything with nonstick spray, and turn heat up to medium high. Crack eggs, one at a time, into a ramekin or small bowl, and drop them into rings. Sprinkle with ground pepper, cook for about 3 minutes or until they are firm and have taken shape, remove the rings with tongs. Flip your eggs and cook as desired. I made mine over-easy because I like a runny yolk.

On a baking sheet, layout 4 pancakes, top each with an egg, slice of bacon, and a slice of cheese. Turn the oven on to 400 degrees to melt the cheese. Drizzle with a little more maple syrup, and top with another pancake. Enjoy!

Saturday, March 19, 2011

Bailey's Irish Cream Cake

recipe by Sabrina W. for eat.drink.and be merry.
yields 8 slices
1 box chocolate cake mix of your choice (plus ingredients on back of box)
1 3/4 cup heavy whipping cream (1 1/2 for cream, 1/4 for ganache)
1 cup powdered sugar
8 oz cream cheese, softened
4 oz mascarpone cheese, at room temperature
1 teaspoon vanilla
1/2 cup Baileys Irish Cream
1 tin of chocolate hazelnut pirouette cookies, cut into 2-3 inch pieces (depends on height of your cake)
1/2 cup semi-sweet chocolate chips
8 drops of green food coloring

Bake cake according to directions on back of the box in 2 8inch round pans. Let cool.

Heat 1/4 cup cream to a slow boil over stove. Pour heated cream over chocolate chips in a small bowl. Let sit for 2-3 minutes. Whisk together and set aside to cool.

In a large mixing bowl, beat cheeses together until smooth. Add cream, sugar, & vanilla and beat until stiff peaks form. Slowly add the Baileys little by little and fold in. Add food coloring and gentle fold to blend.

Spread half of the cream on one layer of cake. Top with second layer and top with 3/4 of the remaining cream. Use the rest of the cream for the sides. Dizzle with chocolate ganache (you may have some left over) Arrange the pirouette cookies around the sides of the cake.

Monday, March 14, 2011

Pad Thai

recipe by Bruce Cadle for Party for Two
photos by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless skinless chicken thighs, chopped into 1-inch pieces
1 tablespoon Asian chili sauce (or substitute your favorite hot sauce)
1/4 cup soy sauce
1 tablespoon sesame oil
2 baby carrots, cut into matchstick-sized pieces
1/4 teaspoon rice wine vinegar
1/4 teaspoon canola oil
4 tablespoons vegetable oil
1 teaspoon garlic, chopped
4 oz medium-width rice noodles (soak for 60 minutes in cold water and drain)
1 recipe Pad Thai sauce (below) or 1/2 cup store-bought Pad Thai sauce
2 large eggs
2 tablespoons peanuts, finely chopped
1 bunch long chinese chives, or green onions
1 lime, cut into four wedges

Pad Thai Sauce
1/4 cup tamarind juice (I couldn't find this so I used the juice of 1 lime and add an equal amount of water)
1/4 cup sugar
1/4 cup fish sauce
1 teaspoon Asian chili sauc

Stir all ingredients together until sugar is dissolved.

Marinate the chicken in chili sauce, soy sauce, and sesame oil for at least 2 hours or overnight. Coat the carrot sticks with rice wine vinegar and canola oil.

Heat vegetable oil in a wok. Add garlic and stir-fry for one minute. Add chicken (discard marinade)  and stir-fry for five additional minutes. Add the noodles, stirring rapidly so they don't stick together. Add the Pad Thai sauce and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist and be coated with the sauce.

Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add one more tablespoon of vegetable oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed.

Garnish with carrots, chives, and peanuts, and drizzle with lime juice.

back to eat.drink.and be merry.

Thursday, March 10, 2011

Lemon Pepper Chicken with a Vegetable Salad

original recipe from Whole Living's Power Foods Cookbook
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless chicken breasts
1 cup frozen sweet white corn, thawed
1/4 of a med sized red onion, thinly sliced
1 cup of small heirloom tomatoes, halved
3/4 lb green beans, trimmed
2 hard-boiled eggs
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
2 tablespoons lemon-pepper seasoning
balsamic vinaigrette

Drizzle chicken breasts with olive oil and white balsamic vinegar. Sprinkle with lemon pepper seasoning. Let marinate for 20 minutes. Heat a grill pan to med -hi and cook 8 minutes per side, depending on the size of your chicken.

Boil a large pot of water, add beans and cook until tender, about 5 to 8 minutes. Once cooked, rinse under cool water and set aside. Bring another small pot of water to a boil and add eggs. Lower heat to low to med and cook for 8 to 10 minutes.

Mix vegetables together, slice eggs, and serving alongside chicken. Top with balsamic vinaigrette and enjoy!

back to eat.drink.and be merry.

Monday, March 7, 2011

Turkey & Wild Rice Stuffed Peppers

original recipe by Clean Eating Magazine
adapted reciped by Sabrina W. for eat.drink.and be merry.
yields 4 servings*
1/2 cup wild rice
1 teaspoon olive oil
2 cu ps onions, chopped
3 cloves garlic, chopped
1 lb lean ground turkey
1 cup tomato sauce
1 teaspoon Italian seasonings
pepper
1/2 teaspoon allspice
20 grape tomatoes, halved
4 assorted medium sweet bell peppers (red, orange, and yellow)
2 oz part-skim mozzarella

* I find that I end up with a little extra of the stuffing mix. I freeze it and save it for a quick dinner later on, but it could make 6 instead of 4 servings.

Bring rice and 2 cups water to a boil in a medium saucepan over med-hi heat. Reduce heat to medium, cover and continue to boil for 25 minutes. ( I used Trader Joe's wild rice that was pre-cooked and skipped this step)

Meanwhile, add oil to a large saute  pan over med-hi heat. Saute onions for 2 minutes, then add garlic and saute for 1 minute. Add turkey, tomato sauce, and Italian seasonings. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and sprinkle with black pepper, cooking, covered for 5 minutes.

Preheat the oven to 400 degrees.

Fill a large pot half-full with water and bring to a boil. Cut peppers in half and remove seeds with a pairing knife. Add peppers to boiling water and cook for 4 to 5 minutes. Remove bell peppers and dry on a paper towel.

Drain rice and add it to turkey mixture. In a glass dish, arrange peppers and stuff with turkey and rice mixture. Sprinkle with mozzarella cheese and bake for 15 minutes.

Sunday, March 6, 2011

Poached Eggs over an Heirloom Tomato Salad

recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 eggs
2 slices of crusty bread, (I use Trader Joe's Tuscan Pane)
2 slices applewood smoked bacon
3/4 cup of mini heirloom tomatoes, chopped
1 tablespoon fresh basil, chopped
1 tablespoon balsamic vinaigrette
pepper

Preheat the oven to 450 degrees. Place the bacon on a lined baking sheet and bake for 5 to 10 minutes, depending on how crispy you'd like your bacon. Transfer to a papertowl to absorb some of the grease. When they have cooled a little, break up into small pieces.

In a small bowl, mix together tomatoes, basil, and vinaigrette. Let sit on counter to marinate while your cooking.

To poach the eggs, I use metal rings in a saute pan. I have tried many ways and they have resulted in either a complete waste of a carton of eggs to explosions in my microwave! I find this to be the easiest way. If you don't have metal rings, you can do this same process with ramekins. Just make sure the water gets into the ramekins. I take a large skillet with tall sides and fill it just up to the top of the metal rings. I take the rings out (I use them at first just to measure how much water I need) and bring the water to a boil. I then adjust the heat to low and put the metal rings in the pan. I crack each egg, one at a time into a ramekin or small bowl. Then I carefully drop the egg into the metal ring. Cover and simmer for about 4 minutes. When done, I remove the rings with tongs, and then remove the eggs with a slotted spoon.

While the eggs are poaching, toast your bread. Take your toast and top with tomato salad. Once the eggs are done, immediately place them on top of toast and tomatoes, sprinkle with pepper, and top with bacon crumbles. Break the yolk with your fork and enjoy!

back to eat.drink.and be merry.