Oreo Truffles

That's right, it really does say Oreo® Truffles.  I stumbled across this delightful recipe last year.  The first time I made them, I really didn't even want to share them....one, because they were not pretty at all, it took a while to get the hang of rolling them in the melted chocolate....and two, because they were SO incredibly good.  I brought them to work this time when I made them and now everyone believes I am a master in the kitchen!  SWEET!  If that is really all it takes, I'm making a big batch or these and passing them out to everyone I know and even people I don't! lol

So I gotta ask....when it comes to Oreo cookies, are you a dunker???  I will admit, I am not.  When I was a kid, the thought of dunking my delicious cookies into a glass of milk brought on images of mushy cookies...ick!  I still have those thoughts now.  I will take the top off my Oreo® and eat that first, then eat the side with the cream on it...but that's the only way I roll.

 

These truffles are so easy to make.  Honestly, the worse part is dipping them in the chocolate and as long as you reheat the chocolate to make sure it stays nice and melted, and you have a bit of patience, it really isn't that difficult at all.  Plus, no matter how much work, these are ever so worth it.

Oreo Truffles

Recipe courtesy of Kraft Foods

Printable Recipe 
Ingredients:

1 pkg. (8 oz.) Philadelphia® Cream Cheese, softened

1 pkg. (1lb. 2oz.) Oreo® Cookies, finely crushed, (about 4-1/4 cups) divided (I did not use the full package of cookies, I only crushed enough to equal 3 cups)

2 pkg. Baker's® Semi-Sweet Chocolate

Directions:

Mix the cream cheese and 3 cups cookie crumbs until well blended.

Shape into 48 (1-inch) balls.

Melt the chocolate in the microwave or in a double boiler.  Dip Oreo balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs (this was the step I skipped). 

Refrigerate for 1 hour or until firm.

How to Easily Dip Truffles

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

If you are here from Tuesday Tag-Along...Welcome!  

Hope you enjoy your visit!

 

Romanian Garlic Steak

CAUTION:  If you are a fan of vampires, if you are in love with a vampire, if you even associate briefly with vampires, do not... I REPEAT...do not make this recipe!!!!  LOL  I understand that the recipe is called GARLIC steak, but I really didn't get the extent of how much garlic I was using until I walked back inside after trimming up a bush in the front yard.  I was instantly hit with this wonderfully aromatic garlic smell that I knew tomorrow would be seeping from my pores.  I also reminded myself of the wonderful kisses Chris and I would not be sharing because I don't care what anyone says...two garlic breaths don't equal each other out, they are like double trouble if you accidentally breath in as you are moving in for that special moment!  I'm just saying......

Seriously though, the big downer about this story is that the steak did not have the garlic kick that I thought it would, considering how much you use.  It was there...subtle and unobtrusive...but I had imagined it to be much more in your face.  You know, like when garlic steps into the party and screams.... "HEY!!!! I'M GARLIC... WHATSUPPPPPPPPPPPPPPPPPPPP??????"  Alas, it was more like a quiet, shy, intimidated clove that said, "hey...I'm garlic, can I come and join your party?" (shuffles feet and stares at the ground).  Don't let that stop you from trying the recipe, by all means you can make it more, you can make it scream with garlic if you really really want, but what I think that is going to take is more time and I just really thought I'd given it enough time.  If you want more....the crazy party going garlic...you are gonna have to let these bad boys marinate over night...or for at least 12 hours.

That aside, this steak was incredible!  The entire meal was just perfect...undeniably one of the best steak dinners we've had ... you gotta check out the grilled cheesy potato recipe I'll be posting tomorrow...they were INCREDIBLE!!

Romanian Garlic Steak
Adapted from Planet Barbecue by Steven Raichlen
Printable Recipe 
Ingredients:
1 lb. sirloin steaks
Sweet paprika
8 garlic cloves, minced as finely as you can
salt and pepper
1-2 Tablespoons vegetable oil
1/4 cup flat leaf parsley, chopped

Directions:
Season both sides of the steak with vegetable oil, salt, pepper, and paprika.  Top with garlic and chopped parsley and press firmly into the steak.  Let marinate in the refrigerator for 1-4 hours...but I would highly recommend at least 12-24...remember, the longer you marinate the more flavor you will get out of it.

Preheat grill to medium, medium-high.  Place steaks directly on the grill and cook until they have reached desired doneness (rare 130-135 degrees, medium-rare 140 degrees, medium 155 degrees, well done 165 degrees).  Remove from grill and let sit for 3-5 minutes before cutting into it to allow the juices to settle.  Enjoy!

 Welcome Tuesday Tag-Alongers...Hope you enjoy your visit!

 

Grilled Pork Chops with Spice Paste

First, let me welcome any new visitors and/or followers.  It's another Tuesday Tag-Along...hope you enjoy your visit here.  To my loyal followers, as always, thank you for taking time out of your day to stop by and see what I've been cooking up in my kitchen!!!  You won't be sorry you stopped by today!!! 

MMMMMMMMMMMMMMMMM...these turned out to be some incredible tasting pork chops! :)  The flavor was like others I've made before it, yet... not really.  When I first saw this recipe I thought there was a typo.... shouldn't that say SPICY paste, not SPICE paste.  lol  Like I knew what I was talkin' about or something, right?  I was wrong, it really is a spice paste. (but it's a tiny bit spicy, so beware)  I'm not always a big fan of Martha Stewart's recipes.  They have always been hit or miss with me.  Some I've loved, some I have absolutely hated (Yes, I know that's a harsh word, but it's true, I HATED them!!).  I think the episode where she basically reprimanded her guest for not using homemade marshmallows instead of store bought for her candied yam recipe sort of sent me over the top with her!  Seriously, though, these pork chops were great.  The flavor of the spices compliment the pork very well, even the tiny bit of heat from the cayenne.  I would say this ranks in the top five of my favorite pork chop recipes!

Grilled Pork Chops with Spice Paste
Adapted from Martha Stewart
Printable Recipe 
Ingredients:
4 garlic cloves, minced
3 Tablespoons olive oil
2 tablespoons light-brown sugar 

1 tablespoons kosher salt
2 teaspoons paprika
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
4 boneless center cut pork loin chops

Directions:

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).

Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving. Enjoy!

Tuesday Tag-Along

And here it is...yet another Tuesday Tag-Along!  YAY!!  I have had such a good time with TTA.  I have enjoyed the new blogs that I have found and of course, I have enjoyed the new people that I "meet" who now are visiting my site.  So, welcome new friends.  And of course, thank you, as always, to my loyal readers who are here every day.  Without any of you, this blog would be so boring!

If you are new to my site, let me give you the condensed version of what happens here.  I love to cook.  That's pretty much it.  I'm no chef.  Heck, I'm definitely not a good enough cook to make it on The Next Food Network Star- BUT - I have passion and that my friends, is really all you need sometimes.  I love to share my food findings with other people, hence why I created this site.  All I hope is that I can inspire people to get in the kitchen and create!!

If you are a returning reader...Thank you!  I cannot tell you how wonderful it is to have you here....to share with you..  to have you share with me.  YOU are what's important to my blog, so thanks for always being there....er, I mean here!!

Without further ado...
Here's how it works:

• Create a new Tuesday Tag-Along blog post. Include the Tuesday Tag-Along button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Tuesday Tag-Along blog post!)
• Add your blog name and the URL of your TTA post to the MckLinky below.
• Follow Twee Poppets, the hostess blog listed in the first slot. Twee Poppets will follow you back! (Note: If you want Twee Poppets to follow you back, you MUST leave her a comment saying that you are a new follower and leave a link to your blog!)
• If you can, please follow the blogs in the three slots before you (e.g., if you're number 20, follow numbers 19, 18, and 17). This is not mandatory, but it will help ensure that everyone who signs up gets a few new followers!
• Follow as many other blogs as you want. The more you follow, the more that will follow you back! Be sure to tell them that you're following from Tuesday Tag-Along! You may also want to leave a link to your blog so they can return your follow more easily.
• When you get a new follower through Tuesday Tag-Along, be sure to follow them back! It's just common courtesy. :)

So, sit back...and enjoy the ride...because as it states on the header of my blog: this is a exploration of edible proportions!

Ciao!
Jenn

Tuesday Tag-Along

Hello loyal readers and welcome new friends!  It's Tuesday Tag-Along!!  YAY!!!

Go ahead and pull up a seat and relax.  You are about to experience the crazy world of Jenn's Food Journey.  I am definitely not a professional chef.  I am a cook and nothing else.  Sometimes I make killer dishes, sometimes I have major misses.  But, I enjoy every moment of it and hope you will too!

If you are a long time reader... thank you.  Thank you for sticking with me when even I have wanted to walk away.  I hope you have enjoyed things so far and hopefully will continue to be inspired in the kitchen by me.  Again, thank you for always coming back!

Here's how it works:

* Create a new Tuesday Tag-Along blog post. Include the Tuesday Tag-Along button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Tuesday Tag-Along blog post!)
* Add your blog name and the URL of your TTA post to the MckLinky below.
* Follow Twee Poppets, the hostess blog listed in the first slot. Twee Poppets will follow you back! (Note: If you want Twee Poppets to follow you back, you MUST leave her a comment saying that you are a new follower and leave a link to your blog!)
* If you can, please follow the blogs in the three slots before you (e.g., if you're number 20, follow numbers 19, 18, and 17). This is not mandatory, but it will help ensure that everyone who signs up gets a few new followers!
* Follow as many other blogs as you want. The more you follow, the more that will follow you back! Be sure to tell them that you're following from Tuesday Tag-Along! You may also want to leave a link to your blog so they can return your follow more easily.
* When you get a new follower through Tuesday Tag-Along, be sure to follow them back! It's just common courtesy. :)

The weekly Tuesday Tag-Along MckLinky opens every Monday night at 8:59pm Pacific Standard Time (that's 11:59pm Eastern Standard Time), and the TTA blog post will be posted well in advance of that time. The MckLinky will be open to add your blog until 11:59pm Tuesday night. You then have all week long to visit blogs and return follows!

There is a new list every week. The link you enter one week will not carry over to the next week's MckLinky. Please link up again each week to join in the fun!

_______________________________________________________

Once again.. Thank you for stopping by...hope you enjoy yourself while you are here!

Ciao!

Tuesday Tag-Along

Well, peer pressure has finally won it's battle over me!  I am now part of Tuesday Tag-Along.  I know it's driven more readers to some of my favorite blog sites, so now it's my turn to get out there and not only check out some new blogs, but hopefully have a few new readers in the process.

If you are a new ...welcome!  Go ahead and pull up a seat and relax.  You are about to experience the crazy world of Jenn's Food Journey.  I am definitely not a professional chef.  I am a cook and nothing else.  Sometimes I make killer dishes, sometimes I have major misses.  But, I enjoy every moment of it and hope you will too!

If you are a long time reader... thank you.  Thank you for sticking with me when even I have wanted to walk away.  I hope you have enjoyed things so far and hopefully will continue to be inspired in the kitchen by me.  Again, thank you for always coming back!

Here's how it works:

* Create a new Tuesday Tag-Along blog post. Include the Tuesday Tag-Along button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Tuesday Tag-Along blog post!)
* Add your blog name and the URL of your TTA post to the MckLinky below.
* Follow Twee Poppets, the hostess blog listed in the first slot. Twee Poppets will follow you back! (Note: If you want Twee Poppets to follow you back, you MUST leave her a comment saying that you are a new follower and leave a link to your blog!)
* If you can, please follow the blogs in the three slots before you (e.g., if you're number 20, follow numbers 19, 18, and 17). This is not mandatory, but it will help ensure that everyone who signs up gets a few new followers!
* Follow as many other blogs as you want. The more you follow, the more that will follow you back! Be sure to tell them that you're following from Tuesday Tag-Along! You may also want to leave a link to your blog so they can return your follow more easily.
* When you get a new follower through Tuesday Tag-Along, be sure to follow them back! It's just common courtesy. :)

The weekly Tuesday Tag-Along MckLinky opens every Monday night at 8:59pm Pacific Standard Time (that's 11:59pm Eastern Standard Time), and the TTA blog post will be posted well in advance of that time. The MckLinky will be open to add your blog until 11:59pm Tuesday night. You then have all week long to visit blogs and return follows!

There is a new list every week. The link you enter one week will not carry over to the next week's MckLinky. Please link up again each week to join in the fun!

_______________________________________________________

Once again.. Thank you for stopping by...hope you enjoy yourself while you are here!

Ciao!