Turkey Star Trek-azini!

"Beam me up scotty!" - Captain James Tiberius Kirk


Looking for an easy dish to serve at your next trek night? Here it is! This filling casserole is great for pleasing the crowd and the flavor is most definately out of this world! 




Ingredients:
1  Box Garden variety Pasta ( Tri-color, 16 oz. ) 
1 oz. Sun-dried tomatoes (Not the ones packed in oil)
1 1/2 cups fresh shiitake mushrooms (cleaned, stemmed, and sliced) 
1/2 small red onion ( Chopped ) 
3 tbsp. butter
1/4 cup flour ( All-Purpose ) 
1 tsp. salt 
1 tsp. pepper
1/8 teaspoon ground nutmeg
1 1/2 cups half & half
1 cup chicken stock
2 turkey breast ( Cooked and cut into chunks) 
1 cup broccoli
1 cup cauliflower
1/2 cup Carrots ( sliced into medallions ) 
2 tablespoons dry sherry
1 tsp. italian seasoning
1 tbsp. garlic powder
2 cups fresh baby leaf spinach
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds



In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly and boil uncovered until pasta is al dente.


Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.


Meanwhile, in a large saucepan cook mushrooms and onion in melted margarine or butter till tender. add salt and pepper


 Stir in flour, nutmeg, italian seasoning and garlic powder. Add half-and-half, light cream, or milk and chicken broth all at once. 


Cook and stir until sauce is thick and bubbly. 


Add turkey, broccoli, cauliflower, carrots, sherry, and chopped tomatoes. 


Pour half of the past mixture into a 2-quart rectangular baking dish. Add spinach spreading out into an even layer. Top with remaining pasta mixture.  


Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or until heated through. Serve immediately.

Lisbon a lot of talk about these Portuguese Custards Tarts ( Pasteis de Nata )

This is a very time consuming recipe but I promise it is worth the extra effort! These sweet and creamy pastries have made Lisbon famous. If you want the perfect Portuguese recipe for your next international dinner party this is it! Wow your guests with this dessert at your next book club, tea party, or dinner party...Enjoy! 


Ingredients: Pastry
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
5 -7 tablespoons ice water


Ingredients: Custard
1 tablespoon cornstarch
1 1/2 cups heavy cream
1 cup granulated sugar
6 egg yolks
Directions:




Start by making the pastry, in the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.


Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.


Drizzle 5 tablespoons of the ice water over the mixture.


Pulse several times to work the water into the flour.


Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.


Turn the dough out onto a work surface shaping it into a disc. Then cover it with plastic wrap and refrigerate for an hour.


On a lightly floured surface roll dough out to roughly 1/16-inch thick


Cut out 6 circles ( About 4 1/2 inches in diameter ) 


** Note**
If you don't have a cookie cutter you can use a glass, I recommend the shorter ones, they have a wider mouth.


 Ease the dough circles into a 12-cup  regular size muffin tin, pressing out any overlapping folds.


Place the tin in the freezer for 5 minutes.


Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.


Line dough cups with cupcake papers and fill with dried beans or pastry weights.


** Note** 
Doing this ensures the pastry will stay molded to the shape of the muffin tin, it is a very important step. Not it doesn't matter what kind of beans you use, it is just for even weight distribution. I use black beans. 


Bake at 350 for 8-10 minutes to set.


Now you can start on your Custard! 


Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.


Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. ( Very important that you make sure the sugar is fully dissolved! ) 


In a small bowl, blend the yolks with a fork until smooth.


Add the yolks to the cream mixture, stirring gently to combine.


Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.


Bake at 350  about 20 to 25 minutes or until the edges of the custard are puffed and middle is still jiggly. 


**Note**
The custard will continue to cook in the tin so make sure you  Cool completely in the tin.


The pastéis are best served the same day with plenty of friends and coffee or tea! 

I take no credit for this video, it is not mine. I am just posting it for those in need of a little visual guidance on how to prepare these sweet custardy morsels! 

Heavenly Sword-Fish Lettuce Wraps

For all you Gamer's out there this recipe is the perfect accompaniment to any game night. The lettuce wraps make them easy to eat ( like mini burritos ) with all the flavor and nutrition to keep you sustained while you slay King Bohan's Soldiers and battle along side Kai in all of her glory. This summer time recipe is a delicious dish to serve for game nights with friends or evenly simply a picnic in the garden... Enjoy! 


Ingredients: 
2 Swordfish Steaks ( Cubed ) 
2 Large Avocados ( Pitted, cut into chunks) 
2 Large Tomatoes ( I reccomend a pretty heirloom variety, cut into bite size wedges ) 
1/2 small red onion ( Chopped ) 
1 yellow Bell Pepper ( seeded, Chopped ) 
1/2 small Lime ( Juiced & Zested ) 
2 Jalapeno ( Seeded & Minced ) 
2 tbsp. Cilantro ( Chopped fine ) 


Marinade: 
1/2 Lime ( Juiced and zested  )
3 tbsp. White Balsamic Vineger
1/4 cup Extra Virgin Olive Oil 
1 tsp. Red Pepper Flakes 
1/2 tsp. Cumin
1/2 tsp. Ginger Paste 
1/2 tsp. Garlic Paste 


1 head Butter Lettuce ( Washed, patted dry, and leaved seperated from head ) 


In a bowl Whisk all Marinade Ingredients together until emulsified. 


Pour half of marinade in a zip lock bag. Add swordfish to bag. Marinade for 20 minutes. 


Once marinaded, place cubes on Skewers and grill over high heat for a few minutes until cooked.


 Remove Swordfish from grill and place in bowl with remaining marinade. 


Add remaining ingredients in bowl and lightly toss until evenly coated in marinade and well dispersed. Spoon salad into lettuce and wrap tight. 


Best served with some Sake and Swordfighting! 

Are you a Heavenly Sword fan? 

Tell us what you think about this recipe and why or why not it is the perfect representation for the game. We would love to hear from you in the comment section! 

Cinderella's Pumpkin Waffles with Butter Maple Pecan Topping

These cozy waffles are perfect for those crisp autumn mornings ( Yes, I am aware it is June but can't a girl dream? ) Autumn is my favorite season and these are my favorite waffles, i make them all year long using canned pumpkin puree and out of season or not, these bad boys are delicious every time I eat them. Serve them up for your lover next Sunday morning and treat her like the princess she is...Enjoy! 



Ingredient:
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled


1 Cup Real Maple Syrup
1 Cup Chopped Pecans
1 tbsp. Butter ( I like to use salted but unsalted works too ) 
1 cinnamon stick




Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.


In a second bowl add eggs, sugar, pumpkin, milk, and butter; beat well.


Gently fold in the flour mixture.


Cook according to your waffle iron directions.


 ( I  like to do these in my belgian waffle iron, it takes a little longer but trust me well worth it! They come out a nice deep, golden brown. mmmm! ) 


To make the topping simply pour 1 cup of real maple syrup in a small sauce pan, add pecans, nutmeg, and cinnamon stick. 


Cook on low until syrup is hot, stirring frequently. remove cinnamon stick and spoon topping onto waffles.


Best served with a side of fruit and a screwdriver ( Vodka/Orange Juice ) 

What do you like to top your waffles with? 

We would love to hear about it in the comment section! 

Rock you like a "Hurricane"

This fun and fruity drink is sure to "Rock you like a hurricane" all night long... Enjoy! 


Ingredients:
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry  (for garnish ) 


Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well.
Strain into a hurricane glass.
Garnish with a cherry and an orange slice.

Fat Bottom Grills: Rolling Stone Fruit Pizza

Named after one of the most famous Rock & Roll Bands of all time, this dish lives up to it's reputation of rockin good food! This dish makes an excellent dessert. Served with a nice red wine and a drizzle of honey, this dish is sophisticated and divine...Enjoy! 


Ingredients: 
2 nectarines ( Sliced ) 
3 plums ( Sliced ) 
1/2 cup crumbled gorgonzola  
1 tsp. rosemary ( fresh, chopped fine ) 
 1 tbsp. Olive Oil
1 ball of Pizza dough ( I like to purchase dough from Trader Joe's, they have some yummy flavors and saves time!  ) 


Use a paper towel with  olive oil on it to grease your grill. Once your bars are greased add your pizza dough. cook until it starts to bubble, making sure it does not burn. Once that side is ready carefully flip the dough onto its other side. Once your crust is flipped, sprinkle gorgonzola on dough. using tongs spread out your stone fruit, sprinkle with rosemary and allow to cook for 3-5 minutes. Once cheese is melted and crust is cooked take off the grill and serve! 

What are your favorite Pizza Toppings?

 Share with us in the comment section! 

Presidents of the USA Ginger peach cobbler

There is not much to say about this recipe other than it is delectable and it's mouth watering goodness will not last long in your home once it is prepared. This dish is the perfect dessert for a nice barbecue or served along side a nice cool mojito... Enjoy! 

For the Filling:

6 fresh peaches, blanched, peeled & sliced

1 teaspoon lemon juice

1 teaspoon ground ginger

2 tablespoons Agave

1 tsp. Cinnamon

1/4 tsp. Cardomom

For the topping:

½ stick softened butter

¼ cup brown sugar

¾ cup oatmeal

½ cup unbleached flour

1/4 tsp. Nutmeg 

1 tsp. Vanilla Extract 

Preheat oven to 400 degrees F.

Mix the peaches with the lemon juice, the ginger and the sugar. Rest for 1 hour (  Save the peach juice! ) 

Combine butter and sugar with a fork. Mix the butter and sugar with oatmeal and the flour.  ( The topping should be a bit lumpy ) 

  

Place sliced peaches, and a bit of the peach juice in 6 ounce ramekins. 

** If you don't have Ramekins you can use oven safe bowls too**

Sprinkle the topping on top of the peaches in each ramekin.

Place ramekins on a small baking sheet and bake 10 to 12 minutes at 400° f. Remove and cool cobbler.

Garnish warm cobbler topped with whipped cream or vanilla ice cream.