My how time flies when you are having a good time - and how it pokes when you're in a place you'd really rather not be! Thanks so much Kelsie for staying with Michelle and allowing us to get away for the first time in over six months! Fort Worth is like stepping back in time or into a western movie and it was great! We ate at Joe T. Garcia's and then at Reata's - which was awesome. The food is Texas cuisine with a real southwest flavor. Travis bought me their cookbook and there are some awesome recipes in it -- and some a little strange!! He made sure that my day was so special!! But speaking of food -- tomorrow is Valentine's Day. Now I don't know if all of you like to be taken out and treated to a great meal - or you like to cook something special for your man or lady! If that is the case - I have a couple of suggestions: Of course there is always the steak - marinated and grilled to perfection -- instead of drowning it in butter to keep it moist, just spritz it with apple juice often while grilling. It works like magic and is much healthier. How about switching the carb filled white potato for a healthier sweet potato? (Make a little cinnamon butter to go on it!) Think that would fly? It would for me but not so sure Travis would go for it!! Have you bought any of the frozen sweet potato fries. I like to drizzle a little olive oil on them and put a little salt, black pepper, and cayenne on them --then bake! They are delicious - almost better than the fried ones at Breakers! A nice salad with strawberries, slivered almonds, and drizzled with a little orange olive oil mixed with white and orange balsamic vinegar. I bought the ones I use at Mistletoe this past November. They come from the Texas Olive Ranch in the Hill country. I didn't even know olives grew in Texas - but they do!! Or if you really are not going to worry about calories for this one night -- try frying a couple of pieces of good applewood bacon until crispy (careful not to burn) and mix the drippings with a little fine balsamic vinegar, one minced garlic clove, a dash of cayenne pepper and combine the bacon with it and slightly heat just before topping salad and serving. Top it off with one indulgence - Chocolate cake with Godiva chocolate center.
CINNAMON CHOCOLATE CAKE
MIX IN SAUCEPAN:
1 Cup water
4 Tbsp. cocoa
1 Stick margarine
1/2 Cup oil
Bring this to a boil.
IN MIXING BOWL,MIX:
2 cups four
1 Rounded tsp. baking powder
2 Cups sugar
1 Tbsp. cinnamon
ALSO: HAVE TWO EITHER MILK CHOCOLATE OR DARK CHOCOLATE (USE THE PREFERENCE OF YOU SPECIAL PERSON) BARS - CUT OR BROKEN INTO 8 PIECES.
Pour boiling chocolate syrup over flour mixture. Add 3 eggs, slightly whipped. Add 1 tsp. soda to 1/2 cup buttermilk. Stir until foamy; add to cake mixture. Stir until well mixed. Bake in greased and floured 9 x 13" pan for 25 minutes or until toothpick comes out clean when inserted to center of cake. NOW FOR VALENTINES: USE INDIVIDUAL 4 or 5 oz. RAMEKIN CUPS (RAMEKINS ARE SINGLE-SERVING DISHES IN WHICH THE CUICINE IS COOKED OR BAKED AND SERVED. USUALLY CLLINDRICAL IN SHAPE, THE STRAIGHT EDGES OF A RAMEKIN HELPS TO ENSURE EVEN BAKING) AND POUR THE CUP ABOUT HALF FULL AND INSERT TWO PIECES ON TOP OF ONE ANOTHER INTO CENTER. THEN COVER THE CHOCOLATE WITH MORE CAKE BATTER TO ABOUT 3/4TH FULL. Bake 20 to 25 minutes until done.
FROSTING:
1 Stick butter
4 Tbsp. cocoa
1/3 Cup milk
Heat until butter is melted. Add powdered sugar (about 3 to 4 cups) until good consistency. Ice cake or each individual cake while it is warm. Serve warm with ice cream.
The other menu should definitely be Italian - they are known for romance!! Here is a tried and true recipe:
EGGPLANT PARMESAN LIGHT
2 Eggplants (about 2 lbs total)
3 Large egg whites
3 Tablespoons water
1 Cup plain fine dry bread crumbs
1/2 Cup grated Parmesan cheese (divided use)or Planko crumbs
1/2 tsp. salt
1/2 tsp. freshly ground black pepper (Penzey's is best)
2-1/2 Cups prepared marinara sauce
2 cloves garlic - pressed or finely minced
1/3 cup slivered fresh basil leaves or 1 Tablespoon dried basil
1/4 tsp. Crushed red pepper flakes
1 Cup Grated part-skim mozzarella cheese (divided use)
Preheat oven to 375 degrees. Lightly oil two large baking sheets and a 7 x 11 inch baking dish. Set aside.
Slice the eggplants crosswise into 1/2 inch thick slices. There is no need to peel them. Set aside.
In a bowl, whisk the egg whites and water until frothy. Set aside.
In a shallow dish, combine the breadcrumbs, 1/4 cup of the Parmesan cheese, salt and pepper.
One at a time, dip the eggplant slices into the egg-white mixture, then coat both sides with the breadcrumbs or Planco crumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes, or until golden and very tender
when pierced with a knife.
Meanwhile, in a bowl, combine the marinara, basil, red pepper flakes, and garlic. Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish.
When the eggplant is done, arange half the slices over the sauce, overlapping them slightly. Spoon 1 cup of the remaining sauce over the eggplant, then top with 1/2 cup of the mozzarella.
Arrange the remaining eggplant slices on top, pressing then down into an even layer. Top with the remaining sauce, mozzarella and Parmesan cheeses. Bake, uncovered, until the sauce bubbles and the top is browned,m 25 to 30 minutes.
Makes 6 servings. (Calories 291) Not bad for a delicious meal. Add a great salad and side of your favorite pasta - NOW you've got a fantastic valentines meal. It sounds like a lot of work - but well worth the time! Now for dessert - make the cake above -- or how about easy truffles for a change and sweet little bites - or of course there is always the Strawberry Cake I posted last year!
PEANUT BUTTER TRUFFLES
(If you overbeat the chocolate mixture in Step 2, beat in 2 to 3 Tbsp. more whipping cream to return mixture to a smooth consistency.)
1 (12 oz. package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons creamy peanut butter
3/4 cup finely chopped, lightly salted roasted peanuts
Wax Paper
1. Microwave first three ingredients in a medium size microwave safe bowl at HIGH 1 to 1-1/2 minutes or until melted and smooth, stirring at 30 second intervals. Let cool 10 minutes.
2. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm/
Shape chocolate mixture into 1 inch ball, using a small ice cream scoop. Roll in chopped peanuts. (If chocolate becomes too soft to shape, refrigerate until firm.) Place on wax paper lined baking sheets. Chill one hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.
Well that is it for the evening. Here is hoping that you make tomorrow special for someone. I read a quote the other day: "A kiss is something you can't get without giving and something you can't give without getting!" That is so true! Have a blessed day and bless someone else.
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