Monthly Archives: February 2014

Mocha Granola Overnight Oats

Linzer's Kitchen

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I love food in mason jars. When I first heard of making oatmeal at night and then eating it in the morning, I was very excited! This way all the flavors blend together. I was also very excited to incorporate chocolate and coffee. Every morning I eat a few dark chocolate espresso beans on my way to work.

You will need:

  • 1 cup greek yogurt ( I used dairy free)
  • 1 tbsp cocoa powder
  • 1 tbsp instant coffee
  • dark chocolate covered cacao nibs
  • granola
  • steel cut oats

Follow my recipe on Chia Steel Cut Oats. Add the cocoa powder and coffee to the greek yogurt and mix well. Then alternate layers of oatmeal and mocha greek yogurt,  adding granola and cacao nibs to each layer. Top with granola and cacao nibs and place in the fridge overnight. I promise you will be happy in the morning!!!

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Creamy Risotto Pudding

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I searched several recipes over the internet looking for that perfect rice pudding, finally took all the key highlights I wanted to see in mine and threw it all together. I really like the idea of adding wine to the risotto, like you would do for cooking it for a dinner… then I came across Jamie Oliver’s recipe. My intention was to use a Cranberry Wine from Muskoka Lakes Winery & Johnston’s Cranberry Marsh

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Johnston's Cranberry Marsh

(Note, I need to buy more) and a handful of craisins, so that part will have to wait. Below is the final out come of this delicious delicacy, enjoy

Ingredients
6 ripe peaches, halved (or 1 cup cranberries)
1/4 cup 4 tablespoons sugar
1-1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
2  vanilla beans
325 g risotto rice
1 cup white wine
1 litre whole milk
100 g good-quality dark chocolate (70% cocoa solids)

Directions
When you halve the peaches, leave the stones in – they will come out easier after they have been cooked. Put them into a small pan with 4 tablespoons of the sugar, 1/4 teaspoon cinnamon. Put a lid on top and slowly simmer for about 10 to 15 minutes, until the peach skin and stones can be easily removed. You don’t want to cook them to pulp – they should be soft but should still hold their shape. Remove from the heat and put to one side.
In an large, thick-bottomed pot with a lid, slowly melt two-thirds of the butter. Score down the length of the vanilla beans and remove the seeds by scraping a knife down the inside of each half. Add the seeds to the butter and stir(if using extract skip this step), cook for 1 minute then add your rice and remaining sugar. Turn the heat up to medium, stir the rice, and add the wine, continuing to stir until it has almost cooked away. Now add the milk little by little. Keep the rice on a slow but constant simmer for about 16 or 17 minutes and stir often. When the rice has cooked through it should be al-dente. You may need to add a little more milk or water just to adjust the desired consistency. Remove from the heat, add the rest of the butter, nutmeg and remaining cinnamon (if using vanilla extract add now), stir, place a lid on top and leave for a few minutes.
Remove the skin and stones from the peaches, discard them and take the peaches to the table with your block of dark chocolate, cut into small pieces. Spoon the risotto on to plates or ramkins, then grate some of the dark chocolate into the middle of each one. Just so you know, a perfect risotto should slowly creep and ooze to the side of your plate, so don’t worry if it starts to spread out!
Divide peaches and place some on each plate, then drizzle over some of the lovely juice.
You refrigerate a couple hours to chill throught, or serve warm.
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Two-Ingredient Microwave Fudge

Mmmm….. just remember, Chocolate is derived from the seeds of a fleshy pod from the fruit of the cacao tree. The scientific name of the cacao tree is Theobroma cacao, which means “food of the Gods” and it is classified as a vegetable. There for it is good for you 🙂

KITCHEN CICI

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Seriously, if this isn’t the simplest fudge you have ever encountered, I don’t know how I can help you. 

This one recipe inspired me to think about starting up a new section of this blog, called Kitchen Easy. 

Ha. Ha. Ha. It rhymes and it sounds like Kitchen Cici! Heehee. Oh come on, don’t be stingy with your applause.

Anyway, fudge: the characteristic aroma, the silky smoothness, and the perfect 50-50 balance of sugar and guilt. It’s one of my favorite chocolate delectables.

My other favorites include all of the other chocolate delectables.

But see, the problem is that fudge is often overcomplicated: you’ll find various recipes calling for magical ingredients such as marshmallow creme, this thing called evaporated milk, a probably illegal dose of corn syrup, and a significant and scary amount of butter, leading you to wonder how this will affect your heart, your health, and your life…

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Chocolate Risotto

Chocolate Risotto

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Total Time: 30 minutes
Yield: 4-6 servings
Ingredients
1 1/2 cups heavy cream
2 1/2 cups half and half, plus more as needed
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon butter
1 cup arborio rice
1/4 cup red wine
pinch of salt
2 1/2 ounces bittersweet chocolate, chopped
1/4 cup sliced almonds, toasted, for garnish
Instructions
In a medium saucepan, bring cream, half and half, vanilla and salt to a low simmer. Keep the heat on low and watch the mixture to avoid boiling.
While the liquid is heating up, add butter to a dutch oven. Once the butter has melted, add the rice and stir. Allow it to toast for a few minutes, stirring, then add red wine to deglaze the pan.
Once the wine has cooked into the risotto and not a lot of liquid remains in the pan, add a ladle of cream. Stir frequently, allowing the cream to slowly absorb into the rice. Adjust the temperature as needed, alternating between low and medium low. You don’t want to the heat too high or the liquid will be gone before the risotto is fully cooked. Keep an eye on the saucepan with the cream as well. You want it barely simmering to prevent reducing.
Repeat the process of adding cream and stirring until all of the liquid has been used, approximately 30 minutes. Test the risotto for doneness. It should be soft but slightly toothsome. If necessary, continue cooking and stirring on low heat until the rice has finished cooking.
Stir in the chocolate and remove the pan from the heat. Continue stirring until the chocolate is fully incorporated.
The risotto will thicken as it sits. Stir in additional half and half if desired to create a thinner consistency (start with 1/2 cup). Garnish with toasted sliced almonds before serving.
Notes
If you run out of liquid but feel the rice still has a long way to go, you can heat up some more half and half and continue ladling it into the rice.
Cream will reduce more quickly than stock so keep the temperature very low on both the saucepan and the risotto pan. Kept a close watch on both pans and moved them on and off the heat as needed to maintain a consistant temperature. You want a barely bubbling simmer.  Also, the cream takes longer to absorb into the rice so if the heat is too high on either pan you’ll run out of liquid before the risotto is finished.
I recommend stirring for the entire cooking process. Burnt cream does not make for a romantic dessert.
Origional blogger said, I made this twice and the first time I had a near disaster. The cream separated at the very end, causing an oily residue to appear around the finished product. To avoid this, keep the temperatures low, do not add cold cream at any time during the process and remove the risotto from the heat after adding the chocolate. However, should this happen to you do not panic! It’s very easy to fix. Simply place the risotto in a fine mesh strainer over a bowl. Allow the separated liquid to drain and then place the risotto in a clean bowl. Stir in some additional half and half to compensate for the lost liquid before serving. No one will know and it will still taste delicious!

Savory  Simple

50+ Jello Shot Recipes for every party/occasion:

You cut citrus fruits in half and hollow out to use as moulds, wedge after set or you can pick up these handy container….

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*FIRE BALLS* boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Whisky

*CHERRY BOMBS* boil 1 cup Red Bull, add cherry jello, 1 cup vodka and drop in one maraschino cherry before firm

*RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot

*LEMON DROPS* boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before it’s fully firm

*JOLLY RANCHERS* boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker

*JAGER BOMBS* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager

*KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum

*KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec

*SEX ON THE BEACH* boil 1 cup cranberry juice, add 3oz pkg orange jello, 3oz peach schnapps, 5oz vodka

*LEMON LIME* boil 2 cups sprite, add lemon and lime jello, 2 cups citrus vodka

*BLUEBERRY* boil 1 cup water, add blueberry jello, 1 cup blueberry vodka

*WATERMELON* boil 1 cup water, add watermelon jello,1 cup watermelon vodka

*HAWAIIAN* boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum

*MARGARITA* boil 1 cup water, add 3oz pkg lime jello, 4oz tequila, 4 oz sweet & sour margarita mix. Sprinkle with salt just before firm

*ORANGE TIC TACS* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

*GRAPE-CRUSH* boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup Chambord

*FRUIT-PUNCH* boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka

*CARIBBEAN* boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

*CHERRY COLA* boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum

*DREAMSICLE* boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, Key Lime Cream Liqueur

*LIME IN THE COCONUT* boil 1 cup water, add watermelon jello, 1 cup Coconut Rum

*PURPLE PEOPLE EATER* boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker

*BAHAMA MAMA* boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps

*COSMOPOLITAN* boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec

*BLUE FIRECRACKER* boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps

*WHITE LIGHTNING* boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec

*FUZZY NAVEL* boil 1 cup water, add 3oz orange jello, 2oz vodka, 6oz peach schnapps

*RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

*MOJITO* 1 cup boiling water, 3oz box lime jello, 6oz white rum, 2 oz cold water. Top with mint leaves

*STRAWBERRY DAQUIRI* boil 1 cup water, add 3 oz package wild strawberry jello, 6oz white rum, 1oz sour or margarita mix

*ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy

*RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of 151 rum, and 1/4 cup of Melon Liqueur

*ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3oz) and stir until everything is completely dissolved and then add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin

*ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well & pour into jello shot cups

*APPLE PIE* 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine. Stir well & pour

*BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum, and 1/4 cup of Banana Liqueur

*BANANA SPLIT* 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Creme de Cacao

*BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao

*BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps

*BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a cool garnish, drop a single blackberry in each cup before chilling

*CRYPTINI* 1 cup of Hot coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua

*FRENCH TICKLER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnapps and 1/2 cup of Vodka

*JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup of Melon Liqueur and 1/3 cup of Peach Schnapps

*JAGER MASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a splash of Grenadine

*JAGER MONSTER* 1 cup of boiling water. Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Jagermeister, and 1/4 cup of Grenadine

*LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol – 1/2 cup of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila

*NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao

*PAIN KILLERS* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of Coconut Rum and 1/3 cup of Orange Liqueur

*PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy

*RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps

*BROKEN HEART* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord

*SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum

*TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved. Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps

Sweet Vanilla Risotto with Poached Peaches & Chocolate

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People in Britain have always had a bit of a soft spot in their hearts for rice pudding. However, the convenience and relative quality of tinned Ambrosia rice pudding has stopped a lot of people cooking the real thing. I thought it would be good to get you making this lovely old British dessert, but with a northern Italian twist – in the style of a risotto. Pudding rice and risotto rice are both plump, short-grain and starchy, so I thought it would be a good test to see if risotto rice would make great rice pudding – and it did. It has to be one of the best rice puddings I’ve ever made! It’s lovely served with the peaches, but you could also use apricots, strawberries or rhubarb.

Nutritional Information (amount per serving)
Calories 404kcal | Carbs 58.4g | Sugar 26.1g | Fat 15.0g | Saturates 9.2g | Protein 9.4g

Serves 8
Approx time: 50
Difficulty: not too tricky

Ingredients

6 ripe peaches, halved
6 tablespoons caster sugar
½ stick cinnamon
1 orange, zest and juice of
3 tablespoons butter
2 vanilla pods
325 g risotto rice
1 wineglass white wine
1 litre full fat milk, preferably organic
100 g good-quality white chocolate, grated
100 g good-quality dark chocolate (70% cocoa solids)
1 handful fresh mint, leaves picked

Method

When you halve the peaches, leave the stones in – they will come away a lot more easily after they have been cooked. Put them into a small pan with 4 tablespoons of the sugar, the cinnamon stick and the zest and juice of the orange. Put a lid on top and slowly simmer for about 10 to 15 minutes, until the peach skin and stones can be easily removed. You don’t want to cook them to pulp – they should be soft but should still hold their shape. Remove from the heat and put to one side.

In an appropriately sized high-sided, thick-bottomed pan with a lid, slowly melt two-thirds of the butter. Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half. Add the seeds to the butter and stir. Continue to cook for 1 minute before adding your rice with the remaining sugar. Turn the heat up to medium, stir the rice, and add the wine, continuing to stir until it has almost cooked away. Now add the milk little by little. Keep the rice on a slow but constant simmer for about 16 or 17 minutes and stir it as often as you can. In this way you can massage the starch out of the rice and this will give you a silky, oozy end product, much like the classic Italian risotto. When the rice has cooked through it should be soft yet still holding its shape. You may need to add a little more milk or water just to adjust the consistency. Remove from the heat, add the grated white chocolate and the rest of the butter, then stir, place a lid on top and leave for a few minutes.

Remove the skin and stones from the peaches, discard them along with the cinnamon stick, and take the peaches to the table with your block of dark chocolate, snapped into small pieces. Spoon the risotto on to plates, then push a couple of pieces of dark chocolate into the middle of each one. Just so you know, a perfect risotto should slowly creep and ooze to the side of your plate, so don’t worry if it starts to spread out! Gently tear the peaches and place some on each plate, then drizzle over some of the lovely juice and sprinkle over a few mint leaves. By the time you go to eat it, the dark chocolate will have melted. Joy joy joy!

Source: Copyright © 2014 JamieOliver.com

Chinese Sweet N’ Sour Sauce for Meatballs or Wings

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1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple chunks in juice
1/3 cup vinegar
1 tablespoon soy sauce
1 small chopped green pepper
1 small chopped red pepper, optional

Mix sugar and starch.
Add all ingredients in a medium saucepan EXCEPT the peppers.
Heat slowly to a boil, stirring often.
Add peppers. Simmer 3-5 minutes.

Toss with cooked meatball or wings. Serve with rice or pasta.