Recipe of the Week – OMG it’s Dairy Free

From the Dessert Collection at emealsforyou.com

Dairy-free Cream Cheese Icing

       Dairy-free Cream Cheese Icing

We finally made it to our yearly Charleston vacation on the beach.  This year we really need a vacation and it is good to be with family and friends once again.  As this week is pretty much a food fest, no calorie counting allowed, our first dessert of the week is usually a carrot cake.  This year a couple of our attendees have been asking for dairy free items on the menu.  I have been researching several non-dairy or dairy-free substitutes and the Daiya and Smart Balance cream cheese and butter subs really are good.  The problem in the past has been the mouth-feel or richness of the products on the market.  These two have solved that issue.  I have used them interchangeable with regular cream cheese and butter in all kinds of recipes that have received rave results.

Try the Daiya shredded cheddar cheese in Mac and Cheese, I added a little bacon as well, a Real Hit!

Dairy-free Cream Cheese Icing

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dessert
Meal: other (General)
8 oz Daiya dairy free cream cheese
8 oz Smart Balance dairy free butter
1 lb sugar, powdered
1 tsp vanilla

Have all ingredients at room temperature. Place all ingredients in a food processor and pulse until smooth. Refrigerate until needed.

Shown here on a carrot cake.

The carrot cake recipe is available at emealsforyou.com.

 

 

August 24, 2015 at 2:04 pm Leave a comment

Recipe of the Week – Peach Melba Danish

From the Breakfast Collection at emealsforyou.com

Peach Melba Danish

Peach Melba Danish

It’s summer so you have fruit around and it may be time to make something with it before it gets too ripe.  That’s exactly the situation I found myself in the other day.  I had these wonderful North Carolina peaches that I had forgotten about. Looking for something I could take for an early morning meeting with a friend; I decided to make some easy and wonderful danish to take.

These are as good as anything you will find in the bakery case, actually better.  When your friend asks which bakery you got them from the smile on your face will tell it all.

Peach Melba Danish

Recipe Summary
Complexity: Easy
Serves: 6
Category: Breakfast
Meal: other (General)
3 large peaches, peeled, pitted, sliced
2 Tb sugar, brown
1 pieces puff pastry
1 Tb butter, unsalted, softened
2 Tb raspberry jam
1 Tb almonds, sliced
1 small egg wash
1 Tb sugar, finishing

Preheat oven to 400 degrees.
Peel, pit and slice peaches in small slices, place in a bowl and add the brown sugar. Allow the puff pastry to warm until pliable but still cold. Spread softened butter on one sheet and then place the second sheet on top of the first. With a rolling pin gently roll to seal together. Cut into 6 equal pieces and place on a parchment lined cookie sheet. With a very sharp knife score a rectangle in each piece, careful to just cut the surface, a half inch in from each edge. Spread the jam inside each rectangle. Spoon the peaches onto each rectangle, careful not to extend beyond the area. Brush the outer area with the egg wash and sprinkle the entire pastry with the almonds and the finishing sugar. Bake in the middle of the oven at 400 degrees for 12 -15 minutes until lightly browned.

More insanely good and good for you stuff at emealsforyou.com.

August 17, 2015 at 1:28 pm Leave a comment

Recipe of the Week – Flame-roasted Corn and Red Peppers

From the Vegetable Collection at emealsforyou.com

Flame-roasted corn and red peppers

Flame-roasted corn and red peppers

We are finally back from New Jersey.  Before we left we had one final dinner party for a few friends of my brother-in-law.  Summer in NJ means fresh corn, that’s sweet corn for those of you in the Midwest, peppers and tomatoes. We decided to test the new valve we installed on the gas grill so burgers and roasted corn were on the menu.  This is a very simple recipe but received a host of compliments as it has a distinct sweet flavor coupled with the hint of smoke from the grilling.  I used the small peppers now available in the market.  The lime zest and juice supply the surprise in the taste.

The next time you serve corn on the cob think about this and you too will get the compliments.

Flame-roasted Corn and Red Peppers

Recipe Summary
Complexity: Easy
Serves: 6
Category: Vegetables
Meal: other (General)
6 ears corn on the cob
2 medium pepper, red
4 Tb oil, olive
1 tsp salt and pepper to taste
1 large lime zest
1 medium lime juice

Husk the corn, place in a large bowl with the red peppers. Toss with olive oil and salt and pepper. Place on a hot grill, turning frequently, and grill until corn is turning brown and peppers are black and peeling. Remove corn and place back in the bowl and toss with any remaining oil. Peel the skin off the peppers and cut into bite size pieces. Add back to bowl and add the zest and juice of the lime to the bowl, toss and serve.

May be served hot, room temperature or cold or as a condiment.

Lots more summer treats at emealsforyou.com.

 

August 10, 2015 at 3:16 pm Leave a comment

Recipe of the Week – Clams Casino Bruschetta

From the Appetizers Collection at emealsforyou.com

Clams Casino Bruschetta

Clams Casino Bruschetta

We are still in NJ and had a dinner party the other night for 9 people.  I wanted to make some easy appetizers as time was short to get them on the table.  We planned on the usually suspects for the party and they are big clams casino fans.  To save myself the aggravation of having to shuck the clams I found that Wegman’s market had them already shucked and chopped fresh.  From that point it was a quick sauté and then spooning them onto the toasted bread for happy faces all around.

Sometimes the easy route is just what you need to get the job done and get out of the kitchen to meet and greet your company.

Clams Casino Bruschetta

Recipe Summary
Complexity: Easy
Serves: 10
Category: Appetizer
Meal: N/A
2 Tb oil, olive
3 Tb bacon
3 Tb pepper, red
3 Tb onions, chopped
3 Tb tomatoes, plum
3 cloves garlic, chopped
8 oz clams, shucked and chopped
0.5 tsp garlic chili sauce
1 medium baguette

Have all ingredients chopped to the same size. Place oil and bacon a sauté pan and cook until bacon is starting to brown, add pepper, onion, tomato and garlic. Sauté for 2 minutes. Add chopped clams and the garlic chili and cook until all the liquid is gone. Toast the baguette lightly then spoon the mixture onto the baguette. Return the baguette on a cookie sheet to the oven, broil until lightly browned. Serve immediately.

More great and easy summer appetizers at emealsforyou.com.

 

 

August 3, 2015 at 4:05 pm Leave a comment

Recipe of the Week – Fresh Peach Crisp

From the Dessert Collection at emealsforyou.com

Fresh Peach Crisp

Fresh Peach Crisp

We are still in NJ so it is only natural that I headed off to the Farmer Market to see what the local farmers have brought to market.  You can’t spend time in NJ in the summer without the great tomatoes, corn and peaches.  The peaches were a little on the unripe side but as I was going to bake them it proved to be no problem.

There is nothing better than to end a good meal with some peach crisp and maybe a dab of ice cream on the side.

Fresh Peach Crisp

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: other (General)
1 spritz PAM
2.5 cups flour, all purpose, divided
2 cups sugar, granulated
3 lb peaches, fresh
0.5 cup sugar, brown
1 Tb cinnamon. ground
4 Tb butter, salted
1 Tb sugar, finishing

Spray bottom of 10 X 10 baking pan with PAM; mix 1/2 of the flour and 1/3 of the sugar together. Sprinkle enough in pan to cover bottom about 1/2 “ thick. Peel peaches and cut into slices, mix with brown sugar and arrange evenly around pan. Mix remaining flour and the remaining sugar together, cover top with remaining flour/sugar mixture. Sprinkle top with cinnamon. Cut butter into small pieces and dot top of crisp. Sprinkle top with the finishing sugar. Bake @ 350 degrees for about 40 minutes or until the top is golden brown and crunchy.

You can find several more great peach desserts at emealsforyou.com.

 

 

July 27, 2015 at 7:12 am Leave a comment

Recipe of the Week – Stuffed Mini-peppers

From the Appetizer Collection at emealsforyou.com

Stuffed Mini-peppers

Stuffed Mini-peppers

We are still in NJ and I am still trying new ideas out for our appetizers in Charleston.  These tri-color peppers make the ideal appetizers, not only do they taste great but the colors lend a festive theme to your table.

Quick and easy, give these a try; who doesn’t like sausage and peppers.

Stuffed Mini-peppers

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
12 small mini tri-color peppers
3 Tb olive oil, divided
2 medium shallot, minced
2 cloves garlic, chopped
4 oz sausage. sweet pork
3 Tb cheese, Romano, grated, divided
1 pinch salt and pepper to taste

Cut the peppers lengthwise and remove any seeds. Mix with 2 Tb of the oil and place in a 350 degree oven for 10 minutes until softened but not brown. Meanwhile in a sauté pan add the remaining oil, shallots, garlic and sausage and sauté until lightly browned and the sausage is cooked through. Add 2 Tb of the Romano and stir. Add salt and pepper to taste. Remove the peppers from the oven, stuff with the sausage mixture, sprinkle with the remaining Romano and return to the oven to heat through. Serve warm or at room temperature.

 

Many, many , more great entertaining ideas over at emealsforyou.com.

July 21, 2015 at 9:02 am Leave a comment

Recipe of the Week – Wild Mushroom Bruschetta

From the Appetizer Collection at emealsforyou.com

Wild Mushroom Bruschetta

Wild Mushroom Bruschetta

I am getting ready for our annual trip to Charleston and have been developing some recipes for the trip.  As we always have 3 – 4 appetizers a night, my main efforts have been to create some interesting dishes that the group hasn’t seen yet.  This bruschetta is easy to make and takes very little time.  The perfect fit for our evening cocktail hour.

Use whatever mushrooms you have. Enjoy!

Wild Mushroom Bruschetta

Recipe Summary
Complexity: Easy
Serves: 8
Category: Appetizer
Meal: other (General)
2 Tb mushrooms, wild, dried
0.5 cup wine, dry white
5 Tb olive oil, divided
1 cup mushrooms, sliced
0.5 cup mushrooms, shitake
2 cloves garlic, minced
2 medium shallot, minced
0.5 tsp thyme, dried
1 medium baguette
1 Tb oil, olive
1 pinch salt and pepper to taste
2 Tb cheese, Romano, grated

Place the dried mushroom and the wine in a coffee cup and heat in microwave for 30 seconds to rehydrate. Chop rehydrated mushrooms. Place 2 Tb of the oil in a sauté pan on medium heat, add the sliced mushroom, shitake mushrooms (sliced) and sauté for 3 minutes, adding the remaining oil as needed. Add the wild mushrooms and the wine to the pan, add the garlic, shallots and thyme and sauté until tender. Add salt and pepper to taste.

Cut the bread lengthwise, drizzle with oil and place in a 350 degree oven until just lightly browned. Remove from the oven, spoon the mushrooms evenly onto the bread, sprinkle with Romano cheese, return to the oven to heat, cut into pieces and serve.

More great and easy appetizers over at emealsforyou.com.

July 13, 2015 at 8:21 am Leave a comment

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