Creamy Cinnamon Scented Rice Pudding

I have awesome memories of visiting my grandmother and eating her cinnamon lemon scented rice pudding. It was so creamy and packed with levels of flavor. The recipe below belongs to her and her sisters. My executive chef chuckles when he reads it because instead of using whole milk etc. she uses canned condensed and evaporated milk. Still he can't deny how delicious it is and how simple it is to make. Let me inspire you to whip up this delicious dessert and serve it to your friends and family. They will love it

Ingredients

1/2 cup Valencia Rice
4/5th cup of water
1 pinch of salt salt
1 piece of lemon rind
1 cinnamon stick
1 can Sweetened condensed milk
1 can evaporated milk
1 can coconut milk
1 tsp vanilla extract

Directions

Boil water, place rice in boiling water. Bring to med/low setting, add lemon, cinnamon, salt and continue stirring. Add more water if necessary. You will end up with sticky, soupy rice (not runny). Add the three cans of milk and bring to a boil, then lower heat to med/low and add vanilla extract. Continue to stir until it becomes creamy.

Pea Soup in a Flash

My mom made pea soup once a year. It was always after Easter. She had to do something with the left over ham. I absolutely loved it. Pea soup made with a ham bone generally takes hours to cook. Below is a short cut to making a yummy pea soup in a flash!!!! Let me inspire you to whip up this creamy delicious soup for your friends or family. I would serve it with potato skins topped with cheddar, bacon sour cream and chives on the side.

Ingredients:

2 Tbsp. Butter

1/2 cup chopped onion

2 large garlic cloves

1 lb. bag frozen organic peas, rinsed and drained

salt and pepper to taste

6 fresh thyme sprigs

1 (14 oz) can chicken stock

1/4 cup half and half

1/2 cup cooked crumbled bacon

1/2 cup cooked smoked ham

1 cup croutons

Directions

Place butter in a soup pot over medium heat; saute onions and garlic with Ham till soft, about 5 minutes. Add peas, salt, pepper and thyme . Bring to boil, reduce heat to low, cover and simmer until peas are tender, about 10 minutes. Remove thyme sprigs, then use a burr stick or blender to puree soup . Add back into pot and add stock. Cook another 10 minutes..add cream....top with bacon and croutons

Vegetable Soup and Sandwich Combo

I got onto the scale this morning ,big mistake( lol). I can't believe I gained 13 pounds since the summer. I worked so hard, zumba class by zumba class melting the pounds away. I swore, Id never gain it back again. You think it's easy working around food all day? OMG it is tortoreous(lol), but I'm hooked because I love what I do. It's, a cold day in New York and it's winter break so tons of kids are home this week. Its a perfect day to make a hearty vegetable soup, packed with vitamins and nutrients. Serve it to your family for dinner presented in an oversized coffe mug with perhaps a home made panini, pressed sandwich, or classic grilled cheese on the side.

Ingredients

2 tablespoons extra virgin olive oil
3/4 cup chopped onions
3 cups chicken stock
1 cup diced, peeled carrots
1 cup canned white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
1 28 ounce can plum tomatoes
2 cloves garlic, minced
1/4 cup uncooked elbow macaroni

Directions

Heat oil in a large saucepan over medium-high heat.
Add chopped onion and cook for 4 minutes or until just lightly browned.
Add stock, tomatoes, carrots, beans, celery, basil, oregano, salt, pepper and garlic.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 20- 25 minutes
Add macaroni; cover and cook an additional 10 minutes.
Serve hot.

Cucumber and Feta Oh Yeah!!!

It is a good idea to serve salad with every meal. Salad is obviously not cooked which means it is packed with nutrients. So it makes perfect sense to make it part of every meal. I want to inspire you to not just think of greens when you think of preparing a salad for your family. At our events we set up a Mediterranean station, which consists of a chef making chicken and lamb pita pockets to order stuffed with lettuce, vegetables and yogurt dill sauce. The crowd goes crazy for this cuisine. A side salad consisting of cucumber feta salad is often presented as a compliment and let me tell you even the kids love it. So tonight Id like you prepare a meal with a Mediterranean flair . It could be home made pita pockets or a roasted chicken seasoned with lemon and oregano. Serve this salad up as a side and wow!!!; you've create a culinary home run.

Ingredients

2 medium cucumbers
1/2 teaspoon salt
1/4 cup chopped onions
1 cup crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon black pepper

Fresh Dill

Directions

Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine with the cheese, lemon juice, chopped dill, olive oil and pepper. You can substitute the oil for sour cream if you wish . It is a little bit more fattening but delicious..

Strawberry Shortcake

Strawberry Shortcake has been around forever. Seriously, who doesn't like buttermilk biscuits sweet plump strawberries and homemade whipped cream. This dessert recipe is very easy and quick . You can make your own buttermilk biscuits, as we do at elegant affairs, but in consideration for all of those busy moms that simply don't have the time or patience, I suggest you buy the pop in the oven kind ( pilsbury biscuits). I will insist ,however, that you make your own whipped cream. Cool Whip just won't cut it. You can give each person a biscuit once completed or serve it up "elegant affairs "style. Once we assemble the dessert, we simple take out a small cookie cutter and create strawberry shortcake minis. The choice is yours....Allow me to inspire you create this delectable dessert for your friends and family. Good Luck !!!!!!

INGREDIENTS

1 can (10.2 oz) refrigerated buttermilk biscuits
2 tablespoons melted butter
1/4 cup sugar
3 cups fresh strawberries
1/3 cup sugar

Whipped Cream

1/2 cup whipping cream
2 tablespoons sugar

1/4 teaspoon vanilla

DIRECTIONS

Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on cookie sheet. Bake 13 to 17 minutes or until golden brown.
Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside.
In another small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Beat in vanilla. Assemble and serve

Marvelous Mozzarella at its Best!!!

So many of us love Mozzarella Sticks with Marinara sauce . However, I bet you a million dollars that you have never made it on your own. Its so funny how we always order them in a restaurant ( and they are probably frozen),but never think about making this yummy treat at home. At our events we use a variety of cheese cut into funky shapes and serve them as a pass around hors d'oeuvre. At home, this classic can be served as a snack while watching TV with the family, as a appetizer at a dinner party or get together or as a side to a fabulous pasta meal. Allow me to inspire you to make this delicious treat. It is very easy to prepare and a big crowd pleaser.

Ingredients

1 pound of Mozzarella cheese

1/2 cup of flour

1 egg beaten

1 cup of olive oil

1/2 cup of bread crumbs ( seasoned Italian)

4 tbs. parmesan cheese

2 tsp. Italian seasoning

A small batch of Marinara sauce

Directions

Cut cheese into desired shape. Add the parmesan cheese and Italian seasoning to the already seasoned bread crumbs. Roll cheese in flour, then dip in beaten egg, then bread crumb mixture. Heat no more than 2 inches of oil. Fry for 20 to 30 seconds or until golden brown. Serve with your own homemade Marinara sauce.

The Best Meatloaf Ever!!!!!!

Doesn't everyone love meatloaf? Its so 1950's. I am sure all of you have a memory of mom serving meatloaf with a side of creamy mashed potatoes and peas. It is very difficult to sell meatloaf as a dish at my events ( for obvious reasons). We do prepare a flat meatloaf, if you will, and then cut small circles out with a cookie cutter to create an hors d'oeuve base. We then pipe a dollop of mash potatoes out on top with a pastry bag and sprinkle with crispy fried onions. In essence we transform the meatloaf into a delicious pass around appetizer. And we certainly do not call it meatloaf. My executive chef Michael Purpura makes his meatloaf from scratch with all natural ingredients. However, I'm going to share my mom's recipe with you, which isn't quite as gourmet. None the less, It is the best meatloaf in all the world. Let me inspire you to try this recipe. If you do not agree with me after eating it and shout" Wow it is the best"...my name isn't Andrea Correale (lol)

Ingredients

1 lb chop meat

2 eggs

1 cup oats

1 tbs. horseradish

2 tsp. salt

1/4 tsp. pepper

1/2 cup ketchup

1/4 cup milk

1 package onion soup mix

Glaze

1 tbs. horseradish

1/2 cup ketchup

1 tbs. brown sugar

2 tsp. spicy mustard

Directions

Combine all ingredients well . Form a loaf and place in pyrex dish. Mix glaze in a seperate bowl. Once you form your loaf, smother the enter top and sides with all of the glaze. Cook at 350 degrees for 1 hour and 15 minutes.