TGIF - I Need A Drink - Kamikaze

1 oz. Tripe Sec1 oz. Vodka
1 oz. Lime Juice
1 wedge Lime   

 Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass. Garnish with a lime wedge and a stir stick.  

Song of the Week: Stay by Rihanna feat. Mikky Ekko

Peach Cobbler

Ingredients

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups all purpose flour
1 1/2 cups milk
Ground cinnamon,

 

Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Book Tuesday: Where are the Children by Mary Higgins Clark

Nancy Harmon had fled the heartbreak of her first marriage, the macabre deaths of her two little children, the hostile front-page newspaper stories and the shocking charges against her. She changed her name, dyed her red hair sable brown, and left California for the wind-swept peace of Cape Cod. Now she was married again, had two more beautiful children, and the terrible pain had begun to heal...until the morning when she looked in the back yard for her little boy and girl, found only one red mitten, and knew that the nightmare was beginning again.

Mary Higgins Clark takes us on a suspenseful ride where thing don't seem what it appears and maternal feelings are confused with realities.

Cannelloni Sausage Recipe for Moday Dinner

it's my own invention, but i found this recipe to be so good and healthy. Here is the recipe and hope you like it. Please leave comments, I'll welcome them.

• box of Cannelloni
• 1 cup of fresh baby spinach
• Sweet Italian Pork Sausages, boiled and diced
• 1/2 cup of mushroom, canned or fresh (i like fresh)
• 1/2 cup of Ricotta Cheese
•  Salt
•  Black Pepper
•  Ragu, half of a jar
• 1 cup of Mozzarella Cheese
• 2 cups of Bechamel sauce( I got this recipe from foodnetwork.com by Mario Batali) 

• Boil cannelloni as direction indicates in the box
• Heat up a bit of oil in a pan.
• Add diced sausage and brown.
• Mix in mushrooms, stir to cook until mushrooms are soft.
• Transfer this to a mixing bowl and leave to cool for few minutes.
• Mix in spinach, ricotta.
• Season with salt and pepper.
• Carefully stuff this mixture into cannelloni.
• Place a layer of stuffed cannelloni onto a lightly greased baking dish.
• Pour pasta sauce on cannelloni and then add the Bechamel sauce
  
• Sprinkle with mozzarella cheese and breadcrumbs.
• Bake at 350 F for 30 minutes

TGIF- I Need a Drink - Moscato and Strawberry

This is my own invention. It was so good that bears to be repeated. Here is the recipe and remember to put the strawberry in the fringe for about 4 hours before making the actual drink.

1 bottle of moscato
1 1/2 cups of frozen strawberry
1 cup of ice cube
3/4 cup of Triple sec

Mixed everything in a blender and serve.

Song of the Week: Ho Hey by The Lumineers

Mushroom Tarlets- Great Appetizer

4 ounces light cream cheese
3 tablespoons butter or margarine, divided
3/4 cup plus 1 tablespoon all-purpose flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup shredded Swiss cheese

1. Place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3/4 cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.
2. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).
3. Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.
4. Place egg, remaining 1 tablespoon flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Book Tuesday: Saving Fish from Drowning by Amy Tan

In this novel by Amy Tan, there are twelve American tourists in an art expedition that start in the Himalayan foothills of China and heads south into the jungles of Burma. But when their guide died mysteriously, their plans fall apart and the group falls into disharmony. The twelve American tourist quickly realize that the Burma Road is paved with less than honorable intentions. Then on Christmas morning eleven of the travelers boat across a misty lake for a sunrise cruise and disappear.

Taking from the current political reality in Burma and woven with pure confabulation, Saving Fish from Drowning presents a question: How do we discern what is real and what is fiction in everything we see? How do we know what to believe?

With her unique brand of writing Amy Tan presents a provocative and mesmerizing about the mind and the heart of the individual, the action we choose, and the moral questions we might have of ourselves. It is a journey of self -exploration when we are face with unreachable happiness.

Chicken Parmesan - Tyler Florence

• 1/4 cup olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 gloves of garlic, minced
• 2 bay leaves
• 1/2 cup black olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breast (about 11/2 pounds)
• 1/2 cup all purpose flour
  
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 cup of mozzarella
• 1/4 cup of Parmesan

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs  on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.

TGIF - I Need A Drink - Amaretto Sour

 





4.5 oz Amaretto almond liqueur
4.5 splashes sweet and sour mix


our the amaretto liqueur into a cocktail shaker half-filled with ice cubes. Add a splash or two of sweet and sour mix, and shake well. Strain or pour into an old-fashioned glass, garnish with a maraschino cherry and a slice of orange, and serve.