Cream Tiramisu

Ingredients:

• 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
• 250 ml baileys
• 400 grams savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2 ½ teaspoons cocoa powder

Directions:

1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Chicken Kiev

You’ll Need

• 4 boneless chicken breast halves
• ¼ cup room temperature butter
• 3/4 teaspoon crumbled dried tarragon
• ¼ teaspoon teaspoon salt
• ½ cup all purpose flour
• 2 eggs, beaten
• 1 cup dry breadcrumbs
• Melted butter
  

Directions

1. Preheat oven to 425 degrees F.
2. Lightly butter 8-inch square baking dish.
3. Pound chicken to 1/4-inch thickness.
4. Combine 1/4 cup butter, tarragon and salt in small bowl and blend well.
5. Place equal portions of butter mixture in center of chicken breasts.
6. Fold ends over and tuck in sides, securing with toothpicks if necessary.
7. Roll chicken in flour.
8. Dip in eggs, then coat with breadcrumbs, covering completely.
9. Arrange in prepared baking dish.
10. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired.
11. Serve immediately.

Tuscany Stuffed Chicken Breast

You'll Need:

• 2 skinless, boneless chicken breast halves (about 4 ounces each)
• 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
• 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
  halves from a jar, drained
• 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)

Directions:

1. Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
2. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
3. Remove plastic wrap.
4. Sprinkle chicken with black pepper.
5. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
6. Fold in edges; roll up into a spiral, pressing the edges to seal.
7. Roll in flour.
8. In an 8-inch skillet heat the oil over medium heat.
9. Cook chicken in hot oil about 5 minutes, turning to brown all sides.
10. Remove from skillet.
11. In the same skillet bring wine or broth to boiling; reduce heat.
12. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
13. Return chicken to skillet.
14. Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
15. Plate the chicken and spoon the sauce over it.

Makes 2 servings

Seafood Kebabs

Serves: 4

Total Time: 40 min

Prep Time: 30 min

Ingredients:

Marinade/Dressing

• 1/4 cup(s) olive oil
• 2 teaspoon(s) freshly grated lemon peel
• 1/4 cup(s) fresh lemon juice
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 bunch(es) scallions, bottom ends cut in 32 pieces, remaining green chopped
• 1 tablespoon(s) chopped fresh sage leaves or 1 tsp dried
• 2 teaspoon(s) chopped fresh thyme leaves or 1 tsp dried
• 1 teaspoon(s) chopped fresh rosemary leaves or 1⁄2 tsp dried
• 16 large (about 8 oz) peeled and deveined shrimp
• 8 ounce(s) (1-in-thick) swordfish steak, cut in 16 chunks
• 16 small white mushrooms

Salad

• 1 can(s) (19 oz) cannellini beans, rinsed
• 1 large beefsteak tomato, coarsely chopped
• 1/2 cup(s) chopped parsley
• 1/2 cup(s) red onion

Directions:

1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).

1. Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
2. Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
3. On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

Fried Manicotti

The other day, I was craving Manicotti, but I wanted it different somehow. I was starring at my recipe just waiting for some inspiration to come. Nothing came, until later when I was craving mozzarella sticks. Yeah, I have a lot of cravings. No, I'm not pregnant. I just always have cravings...like every day. Anyway, I thought about making my manicotti somehow like mozzarella sticks. Crisp and crunchy on the outside, but cheesy and gooey on the inside. And so I came up with this recipe. As I was making this dish, I told my husband that if it wasn't super yummy, I probably wouldn't make it again, as it took more time than I anticipated. But we all ended up loving it, and so yes- I will make it again! Enjoy!
1 package Manicotti shells, cooked al dente, and drained2 cups Mozzarella Cheese, grated1 cup Parmesan Cheese, grated1 cup Ricotta Cheese3 Eggs2 Tbsp. MilkSalt and Pepper to taste1-2 cups Bread Crumbs1 jar Spaghetti Sauce
Beat one egg in large mixing bowl. Add cheeses, milk and salt and pepper. Set aside. Heat about 1/2 cup oil in large skillet on medium heat. Beat remaining 2 eggs in separate bowl. Dip cooked manicotti shells in egg, then dip in bread crumbs. Place in skillet and fry about 1 minute on each side. Let drain on some paper towels. Carefully pipe cheese mixture into each shell and place in large baking pan. Bake at 400 for 5 minutes. Heat spaghetti sauce and spoon onto plate. Place Manicotti on top of sauce and garnish with parsley and Parmesan cheese.

Frothy Orange Smoothy

This is the best Orange Julius smoothie I have tried yet! And you probably have all the ingredients already on hand. I make myself one almost every single night. In fact, my daughter loves it so much that I had to start making them after she goes to bed. But when she would hear the blender going, she would sneak downstairs with her puppy dog eyes and beg me for some. So now, I just sneak her up a cup and its become our secret little tradition. I love it. Yum!
1/3 cup Orange Juice Concentrate1/4 cup Sugar1/2 cup Water1/2 cup Milk1/2 tsp. Vanilla8-10 Ice CubesPlace all ingredients in a blender. Blend on high until smooth. Enjoy!

Chicken Tortellini Salad

This is one of my go-to summer meals! It is fast, easy, and really yummy! (Please, no jokes...okay- maybe a few, but only in your head.) It is especially delicious if you make it in the morning and let it sit in the fridge all day, marinating it its own yumminess. And the leftovers are great too (which is saying something, because I am NOT a leftovers kind of person.) So if you have a fun summer day planned with activities to fill the day, then whip this up quickly and don't worry about it until it's time to eat!
1 package Cheese Tortellini, cooked and drained1 package Grape Tomatoes, halvedabout 5 oz. fresh Spinach, chopped2 Chicken Breasts, cooked and cut into bite-size pieces3/4 cup Creamy Caesar Dressing1/2 cup Parmesan Cheese, freshly grated
Combine all ingredients into a large serving bowl. Mix to combine. Refrigerate for at least 4 hours. When you are ready to serve, splash a little more dressing on, and stir. Garnish with more Parmesan Cheese.