Bocconcini Tied with Proscuitto

I, unlike my mother, love to entertain people - I love to cook and bake for friends and family. I don't know where I get it from, but it is one of my favorite things to do. When I entertain I always like to have a little something out for people to nibble on when they arrive to keep them satisfied until dinner is ready. Bocconcini Tied with Proscuitto serves that purpose very well!

First though, some interesting facts about bocconcini. Bocconcini is a very mild, unripened cheese. Because of how mild and soft the cheese is it takes on flavours very easily making it perfect for this starter which is flavoured by chili infused olive oil. Bocconcini originated in Naples where it was originally made only from milk of water buffaloes! How cool is that? The cheese balls are now made of a combination of water buffalo milk and cow's milk. In Italian the word Bocconcini is translated to mean small mouthfuls, which is exactly what they work out to be - they're about the size of a hardboiled egg. You can purchase Baby Bocconcini which are about the size of large grapes and I would recommend that if you can find them, you use them for this recipe.

Bocconcini Tied with Proscuitto

Recipe from Tyler's Ultimate, p. 30

Ingredients:

• 1 cup extra-virgin olive oil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1/2 heaping tbsp dried red chili flakes
• 1 strip of orange peel
• 12 baby bocconcini
• 6 strips proscuitto
• fresh rosemary and thme sprigs, for garnish

Method:

1. Combine the oil, thyme, rosemary, chili flakes, and orange peel in a small bowl or jar. Set aside and let sit for at least one hour to allow the flavours to infuse.
2. Wrap each bocconcini in a strip of proscuitto and use a toothpick to secure. Drizzle the bocconcini with the infused chili oil and garnish with fresh rosemary and thyme.

Oh, I think I forgot to mention how quick and easy this recipe is! It is perfect for when you're already busy as a bee in the kitchen and the last thing you feel like making is a labour intense starter for your guests. So, instead of instinctively putting out a bowl of chips, put these yummy bites out for your guests. Your guests will appreciate them and you will feel far better knowing you made them yourself!

Happy Cooking my Friends!

Peanut Butter Cups

Ready to have a treat? Afraid to make a whole batch? Make these mini peanut butter cups - decadent and satisfying with built in portion control. These got rave reviews in our house and will definitely get rave reviews in your house too! Another bonus? They're quick and easy and have a very short ingredient list. Freeze them so you can only have one or two in a sitting because you have to thaw them out before you can bite into them!


This recipe comes from one of my favorite baking books - The Best Bake Sale Ever by Barbara Grunes. Every recipe I've tried has been so delicious and there is something for everyone in this cookbook! This cookbook is also great for people who are involved in bake sales (willing or not!) - it has awesome packaging ideas, tips for setting up your bake sale table and advice on how to sell the most baked goods! I would highly recommend this cookbook for anyone who likes to bake.

No-Bake Peanut Butter Cups

The Best Bake Sale Ever by Barbara Grunes

Ingredients:

• 1/2 cup peanut butter at room temperature
• 3/4 cup graham cracker crumbs
• 1/2 cup icing sugar
• 1/2 cup unsalted butter, melted and cooled
• 6 ounces semisweet or white chocolate chips
• 3/4 cup chopped candied or honey-roasted peanuts (I made homemade candied cashews instead)

Method:

1. Line the cups of mini muffin baking pans with mini paper liners.
2. In a medium bowl, with an electric mixer, mix together the peanut butter, graham cracker crumbs, and sugar. Mix the melted butter.
3. Spoon the candy into the paper-lined muffin pans. Refrigerate for 10 minutes, or until set.
4. Melt the chocolate in a microwave-proof cup in the microwave on high for 2 minutes. Stir until smooth.
5. Pipe the chocolate over the peanut butter cups. Sprinkle with the candied peanuts. Refrigerate at least 15 minutes longer, or until the chocolate has firmed up. Store in the fridge.

I hope you enjoy this recipe as much as we did! I just love how easy and quick they are to whip up. :)

Happy Baking my Friends!

Picadillo Pot Pie

I love trying new recipes as you may have guessed if you follow my blog and I get sick of eating the same food all the time. I also love ethnic food and I was really excited when I came across this recipe for Picadillo Pot Pie - a classic dish with a South American twist! This is a great way to use up ground meat that you may have kicking around your freezer or for a vegetarian option, substitute a can of black beans. Serve this with a yummy salad drizzled with olive oil and lime juice and sprinkled with sea salt and fresh ground pepper and you're set.

Don't try making this on a week night after work though because it is a little time consuming to make and the last thing you want to be doing after work is spending hours in the kitchen (unless of course you're me)! You can also take the meat mixture and wrap it in calzone dough and bake it that way if you feel so inclined. Making the dish this way would be remniscent of South American empanadas. Whatever way you decide to make this yummy dish, you will enjoy the spice and new flavours it brings to your table.

Picadillo Pot Pie

Recipe adapted from the Guy Can't Cook by Cinda Chavich

Ingredients:

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 large red or yelow bell pepper, chopped (I omitted this, though it would be delicious)
• 1 lb lean ground beef (or lamb, turkey, or chicken)
• 1 tbsp ground cumin
• 1/2 tsp crushed dried red chili pepper or 1/4 tsp cayenne pepper
• 2 tsp chili powder
• 2 cups plain tomato sauce
• 2 tbsp lime juice or wine vinegar
• 1 tbsp unsweetened cocoa powder
• one can black beans, rinsed and drained (the recipe called for a can of sliced black olives, but I wasn't too into that)
• one 341ml can sweet corn
• 1/4 cup raisins
• 2 tbsp worcestershire sauce
• 1/4 cup stone ground cornmeal
• 3 cups water
• 1 clove garlic, minced
• 2 tbsp utter
• 1 cup stone ground cornmeal
• 1 large egg, lightly beaten
• 2 tsp baking powder
• 1 1/2 cups grated cheddar cheese, divided

Method:

1. To make the filling, heat the oil in a saute pan over medium-high heat, add the onion, garlic and bell pepper. Saute for 10 minutes. Add the ground beef to the pan, breaking it up with a spoon, and cook until its no longer pink. Stir in the cumin, dried crushed chili, and chili powder. Add the tomato sauce, lime juice, cocoa powder, black beans, corn, raisins, and worcestershire. Simmer, uncovered, for 10 minutes, then stir in the 1/4 cup of cornmeal and cook for a couple of minutes, until thickened. Season with salt and pepper to taste. Sample your filling - add a little more cayenne or a bit of chili paste if you'd like it hotter. Pour fillin into a shallow casserole dish.
2. To make the topping, heat the water to a rolling boil in a saucepan, then add 1 clove garlic (minced) and butter. Use a whisk and stir constantly as you slowly pour the 1 cup of cornmeal into the boiling water. Immediately reduce the heat to medium-low and cook, stirring for 5 minutes more. Remove the pan from the heat and stir to cool slightly.
3. Meanwhile, in a small blow, beat the egg with the baking powder. Quickly whisk this mixture into the cooked cornmeal, then fold in 1 cup of the grated cheese.
4. Pour the topping over the filling in the casserole dish, smoothing the top with the back of a spoon. Sprinkle the remaining cheese on top and bake at 350F for 45-55 minutes or until the top is set and lightly browned.
   

This recipe was a welcome change from all the meat and potatoes over the holiday season! What kind of recipes are you cooking in your home now that the holiday season is finished?

Happy Cooking my Friends!

Celebration - 100th post!

I am celebrating with sparkling wine & delicious cake tonight! Tonight marks my 100th blog post since starting A Tale of One Foodie's Culinary Adventures in June. I can't believe I've completed 100 posts already - I feel like I just started my blog. I hope you have had as much fun reading my posts as I've had writing them. I wasn't going to do much to celebrate, but I decided to make a cake today and decided to try my hand at doing a bit of basic decorating. Definitely need lots of practice, but it was fun to have a theme and something to celebrate, so here we are!

I've included some step-by-step photos of making the cake. Making the cake didn't require much technical skill, but it did have a number of components, but it was definitely do-able in an afternoon. I used frozen strawberries so my cake isn't as beautiful as it would have been had I used fresh berries, but it still tasted delicious. I also substituted cream cheese for the mascarpone cheese because that was what I had on hand. This cake is a great way to use up lots of whipping cream if you have leftovers!

Since I'm celebrating tonight, I'll keep this post short. You can find the recipe for the cake here. The ingredients are quite basic - I had everything on hand I needed to make the cake. No pesky trip to the grocery store required today! Basic ingredients also result in being able to make this cake on a budget which is always a nice bonus.

For sparkling wine we decided to go with Yellowtail Bubbles from Australia. It is a nice, medium-dry sparkling wine with a lovely finish. It is really reasonably priced - about $15 per bottle in the BC Liquor stores. Nothing too upscale, but it still tastes delightful and the bubbles are just so fun!

So lets raise our glasses! Thanks to all of my great readers for following my blog and providing feedback to me. I've had a great time posting all 100 of my posts and hope for many more posts to come in the future.

Happy Baking my Friends! See you soon.

Chicken with Creamy Pesto Sauce

I made this recipe a while ago and I am finally getting around to posting about it. This is a quick and easy recipe that is great to make on a weeknight after work. You'll be out of the kitchen in no time. Using a good quality bottled basil pesto will ensure your pasta has the best possible flavour. Evaporated milk instead of heavy cream adds creaminess without a lot of extra fat. Add some steamed vegetables to round out this dish and you've got yourself a quick and delicious weeknight meal.

I really enjoy the Classico Basil Pesto when I don't have time to make my own. Its flavourful and really reasonably priced in the grocery store. I know you're all busy and don't have time to read a rambling post, so I'll keep this one short and sweet. I hope you enjoy this recipe as much as we did. The leftovers are great tasting - it seemed like the flavours really married so nicely when the dish had a chance to sit overnight in the fridge.

Chicken with Creamy Pesto Sauce

Recipe from Canadian Living Everyday Favorites, p. 212

Ingredients:

• 1 tbsp vegetable oil
• 4 boneless skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups sliced mushrooms
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup white wine or chicken stock
• 1 tbsp all-purpose flour
• 1 can (384 ml) evaporated 2% milk
• 2 tbsp basil pesto (or 1/3 cup chopped fresh basil)

Method:

1. In large skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer chicken to plate.
2. Add onion, garlic, mushrooms, thyme, salt and pepper; fry over medium heat, stirring occasionally, until no liquid from mushrooms remains, about 10 minutes.
3. Add wine; cook, stirring for 2 minutes. Whisk flour into evaporated milk; add to pan and cook stirring, until thickened, about 5 minutes. Stir in pesto.
4. Return chicken to pan, turning to coat. Simmer until no longer pink inside, about 10 minutes.
5. Serve chicken over cooked pasta with steamed veggies.

This chicken was delicious and with how easy it is to make, you'll be relaxing in no time. And maybe your husband will like it so much he'll offer to clean up afterwards... haha Yeah Right!! Don't hold your breath.

Happy Cooking my Friends!

Toblerone Cheesecake

Got some leftover Toblerone? Almost sick of eating that leftover holiday chocolate? Well, use it for this delicious Toblerone cheesecake! Bring it to the office and be done with it. Your co-workers will eagerly gobble it up and you will have solved your I-don't-feel-like-eating-another-chocolate problem! Its that easy my friends!


And I guarantee you; this recipe is dead easy. It is one my sister found on the Kraft Canada website - minimal ingredients and minimal effort are required for this recipe! And it tastes sooooo good! I'm sure your co-workers (or your chocolate-loving family) will love it. Or you may decide it looks so good that you could probably consume more chocolate afterall.


Peanut Butter Toblerone Cheesecake
Recipe from KraftCanada.com

Ingredients:

• 1 1/4 cups oreo baking crumbs
• 1/4 cup butter, melted
• 2 pkg (250 g each) cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup sugar
• 200 g toblerone swiss milk chocolate, chopped
• 1 1/2 cups thawed cool whip topping

Method:

1. Mix oreo crumbs and butter. Press into bottom of 9 inch springform pan. Refrigerate 10 minutes.
2. Beat cream cheese, peanut butter, and sugar with a mixer until well blended. Add half the chocolate, mix well. Whisk in one cup of cool whip. Spoon over crust. Refrigerate 3 hours.
3. Microwave remaining cool whip and chocolate in small bowl on high for one minute. Cool slightly. Pour over cheesecake. Refrigerate until firm.

Thats it! I hope this provides you with a great way to use up leftover chocolate after the holiday season. And if you do decide to make this for yourself, rest assured - its delicious!

Happy Baking my Friends!

Happy New Year & some Simple Comfort Food

Happy New Year to all of my awesome readers! Thanks for checking out my blog this year - I hope you've enjoyed the recipes and tips that I've posted for you. I have certainly enjoyed writing them! As I mentioned in my previous post, my goal this year is to blog more frequently and post recipes that my readers want to see! So if you have any suggestions for something you would like to see more of, please post a comment or send me an email. I will do my best to incorporate your suggestions into my writing, cooking and baking!

Now, if you're anything like me you've spent the holiday season eating rich food that you don't normally eat. All that food leaves me craving comfort food. So I thought I would post a simple mac & cheese recipe to satisfy that craving for comfort food. I've tried a lot of mac & cheese recipes and this one is by far the best. Kudos to Chef Michael Smith for the delicious recipe.

Macaroni & Cheese

Recipe from The Best of Chef at Home by Michael Smith

Ingredients:

• 1 one lb box of penne (454g)
• 1/4 cup butter
• 2 cloves of garlic, chopped
• 2/3 cup all-purpose flour
• big splash of white wine
• 4 cups of milk
• one 354 ml can of unsweetened evaporated milk
• 1 lb of medium aged cheddar cheese, shredded (454 g)
• 2 tbsp dijon mustard
• 1 tbsp paprika
• pinch of cayenne pepper
• sprinkle or two of sea salt
• 1/2 loaf of italian bread, torn into large pieces
• a generous splash of olive oil

Method:

1. Preheat your oven to 350F. Meanwhile, cook the pasta in lots of boiling salted water.
2. To make the sauce, met the butter in a saucepan over medium heat. Add the garlic and stir for several minutes until it softens and flavours the butter. Add the flour and stir with a wooden spoon until a smooth paste forms. Combining the butter and flour in a roux first helps evenly distribute the flour throughout the sauce and prevents lumps.
3. Continue cooking a few more minutes as the roux toasts and develops a bit of flavour. Slowly stir in the wine and continue stirring until the mixture is smooth again. Add both milks and switch to a whisk, mixing until the sauce is smooth again. Continue whisking until the mixture is very thick, a few minutes longer.
4. Stir in the cheese, dijon mustard, paprika, cayenne pepper and salt. Stir the cooked pasta into the cheese mixture. Pour everything into a 9x13 inch ovenproof casserole or baking dish.
5. Toss the bread with a splash or two of olive oil, then sprinkle it evenly over the top of the cheese mixture. Bake until it is heated through and the bread topping is golden brown, about 30 minutes.
   

Michael notes that you can substitute other semisoft cheeses such as Swiss, Jack or Emmenthal. He also says you can add any fresh herb you like, some ideas include dill, tarragon or thyme.

I hope you enjoy this recipe as much as our family did! My hubby loooovvvvveeeesss mac & cheese and tastes every recipe I make and he raved about this one. This recipe will definitely satisfy your comfort food craving and its great to eat on a cold evening because it feels like it warms you all the way through.

Best wishes in 2011 to all of my wonderful readers! Happy Cookingmy Friends!