Caviar Kisses

caviar @2CookinMamasLooking for a great standout appetizer or a romantic treat for two?  This recipe is sure to be a big hit!  Go ahead & splurge a little – today is National Caviar Day!

For even more flair – pair with your favorite champagne from France.

Caviar Kisses

Serves 8

Ingredients:

  • small cucumber, scrubbed well
  • 1/3 cup sour cream
  • 1 Tablespoon dried dill weed
  • fresh ground pepper, to taste
  • 1 jar red salmon caviar
  • fresh dill sprigs, garnish
  • 8 thin slices whole wheat bread
  • butter

Directions:

Slice cucumber into 1/4″ rounds.  In small bowl mix sour cream, dill, and pepper.  Place one teaspoon of the sour cream mixture on each cucumber round.  Top with caviar and dill sprig.  Toast bread, cut into shapes using your favorite cookie cutter, and butter.  Place toast shapes around outside of serving platter, cucumber rounds in the center, and serve immediately,.

Christina Russell @2CookinMamas

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Grilled Fish Tacos & Food App

Quick, easy, & perfect for summertime!  Try this delicious take on grilled fish tacos and make sure to check out the app below for keeping your food safe.

Grilled Fish Tacos

Prep Time: 20 minutes – Cook Time: 10 minutes – Serves: 4-6

Ingredients:grilledfishtacos

  • 1 pound white fish fillets (tilapia, catfish, flounder)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Dash of salt & pepper
  • 8 flour tortillas

Directions:

Preheat gas grill. In small bowl, mix lemon juice, olive oil, chili powder, cumin, salt & pepper.  Place fish in baking dish and pour lemon mixture on top.  Turn fish to coat both sides, cover, and chill for 15 minutes.  Stack tortillas and wrap in foil.

Cut 1 sheet of heavy-duty foil about 18″ long and spray with non-stick cooking spray.  Place marinated fish on center of foil, wrap, and seal edges.  Make sure to leave space for heat circulation.  Reduce grill to medium and place fish packet on grill.  Cover grill and cook for 10 minutes.  After 5 minutes, turn fish and place tortilla packet on grill.  Fish is done when it flakes easily with fork and tortillas are done when warmed (approximately 5 minutes).  Let fish cool slightly and cut into bite-sized chunks.

Serve fish in warm tortillas with your favorite spicy coleslaw or pineapple-mango salsa.

ismyfoodsafeBONUS – FOOD APP:  Not sure how long to cook your favorite foods?  Check out the app on iTunes called ‘Is My Food Safe?‘.  It includes safe cooking temperatures for food, information on how long to keep leftovers, and an ask-an-expert feature.  Free for iPad, iPhone and iPod Touch.

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New Snack?

While flipping through an old issue of Whole Living, I found a snack I hadn’t heard of before…Roasted Spiced Chickpeas.  Hmmm…spicy, crunchy, healthy, and it involves chickpeas…I’m in!

Roasted Spiced Chickpeas

Roasted Spiced Chickpeas

Roasted Spiced Chickpeas – makes 1 cup

Ingredients:

  • One 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground hot paprika
  • 1/2 teaspoon kosher salt

Directions:

  1. Preheat oven to 425 degrees.
    Toss chickpeas with oil and
    spices until evenly coated.
    Spread on a rimmed baking
    sheet. Roast, shaking pan
    occasionally, until chickpeas
    are golden and crunchy,
    about 30 minutes. Let cool
    completely. Store in an airtight
    container up to 2 weeks.

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Lemonade Rice Crispy Treats

Here’s a twist on a classic that you and your little ones are sure to enjoy this summer!

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Lemonade Rice Crispy Treats

Lemonade Rice Crispy Treats – Total Time: 15 minutes – Makes: 15 squares

  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • 1/2 cup white chocolate chips
  • 1 teaspoon lemon zest (about 2 lemons)
  • 6 cups Crispy Rice
  1. Melt butter over low heat in saucepan.  Add marshmallows & stir until completely melted. Remove from heat.
  2. Add  white chocolate chips and lemon zest to marshmallow mixture and mix thoroughly.
  3. Add Crispy Rice to mixture and stir until all ingredients are well combined.
  4. Spray a 13×9-inch pan with non-stick cooking spray and pour mixture into pan.  Spread out evenly with hands or spoon.
  5. Let cool completely and serve!

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Even MORE Strawberries!

So what do you do with all those strawberries you picked yesterday?  You make a decadent cream to go on top for National Strawberries & Cream Day!  Here’s a great recipe from Now….You’re Cooking! to help you use up the Grand Marnier as well! 😉

strawberriescreamPhoto:  FoodNetwork.com

Ingredients: 

  • 1 cup whipping creeam
  • 2 tablespoons white sugar
  • 1/2 cup sour cream
  • 1 tablespoon Grand Marnier or Amaretto liqueur
  • 1.5-2 pints fresh strawberries, washed and hulled

Directions:

In a large mixing bowl, whip the cream and sugar with a mixer until thick but not stiff.  Add the sour cream and beat until mixture is thoroughly combined.  Continue to beat while gradually pouring in the liqueur.

Divide strawberries between 6 dessert dishes.  Reserve 6 strawberries for garnish.  Pour cream over berries.  Top with a reserved strawberry.  Serve immediately.

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Perfect for Summertime

This fruit cocktail is pretty in pink (sugar) & perfect for summertime.  Made in 20 minutes or less – it’s a great recipe for National Fruit Cocktail Day!

Fruitcocktail2

Total Time: 20 minutes – Serves 4
Ingredients: 
3/4 cup diced fresh strawberries
3/4 cup diced fresh pineapple
2 oranges, peel removed,cut in segments and diced
2 tablespoons white rum
2 tablespoons sugar
1/2 teaspoon lime zest
sugar or pink tinted sugar (optional)
red food coloring (optional)
lime slice (optional)
Directions:
  1. Mix the strawberries, pineapple, oranges, rum, the 2 tablespoons sugar and lime peel in a large bowl.
  2. Let stand, tossing occasionally until sugar dissolves. About ten minutes.
  3. Spread about 2 tablespoons of sugar on a plate.
  4. Add one or two drops of red food coloring and blend until tinted.
  5. OR, just spread the pink tinted sugar on a plate.
  6. Dip rim of martini glass in water, then the sugar, to coat the rim.
  7. Spoon in fruit and juice.
  8. Slit a lime slice to garnish the side of the glass.

Resources:  Food.com

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Today…is the best day ever!

It’s National Eat What You Want Day!  Wow – you can’t beat that!

I think I’m going to pick my mom’s Grilled Cheese with Bacon, Tomato, & Garlic!  You can’t go wrong with a great gourmet grilled cheese sandwich – Dig in!

Grilled Cheese with Bacon,Tomato & Garlic

Gourmet Grilled CheeseIngredients:

4 slices bacon, cooked crisp

3/4 cup grated Gruyere

1/2 cup grated Fontina

2 Tablespoons grated Pecorino Romano

1/4 teaspoon crushed red pepper flakes

4 slices 1/2″-thick 9-grain Italian bread

1/2 large tomato, sliced

1-2 Tablespoons butter, room temperature

1 large roasted garlic clove (click here for roasting recipe)

Directions:

Combine cheeses and red pepper flakes in small bowl.

Butter 2 slices of bread on one side and place, butter-side down, on flat griddle pan. Top with 1/2 of cheese mixture, 2 slices of bacon, 1-2 slices of tomato then remainder of cheese mixture. Butter remaining two slices of bread on one side and place butter side up on top of sandwich.

Cook over medium heat until one side is brown then flip over to brown other side. While the bread is still hot, cut the garlic clove in half and brush toasted bread with garlic.

Cut in half and serve immediately.

Serves 2.

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Recipe can be found at Sip. Saute. Savor.

It’s National Roast Leg of Lamb Day!

What better way to celebrate today than to make an Emeril Lagasse’s 5 star Rosemary and Garlic Roast Leg of Lamb recipe!

Total Time: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Level: Easy!
rosemarygarlicroastlegoflamb
Ingredients:
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions:
Preheat the oven to 400 degrees F.Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
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