Category: Recipes

What I hear the most from everyone in quarantine is that they are sick of cooking but I have the most delicious, easy, 2 ingredient chocolate mousse recipe for Mother’s Day. I promise you that if you make this once, you will have a hard time not making it every week!!!!

adapted from instrupix.com

Ingredients

• 1 box instant pudding (any flavor and size)
• 2-3 cups heavy whipping cream

Instructions

1. Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk. 
2. After the pudding and heavy cream are well combined, place it in the refrigerator for about 10 minutes, and mix it again until it’s super thick. 

I was telling a friend today that this corona quarantine is like one long snow day, food wise. When we hear a blizzard is coming the first thing most people do is run out to the grocery store and stock up on some comfort food. And then one or two days (max!!!) later we are back to our normal routine..no carbs, no sugar, exercise etc. Well this never ending snow day is really wreaking havoc on my diet routine. Nothing is off limits, kitchen wise ,these days. If it’s there, it’s fair game. I have been going through my Weight Watcher’s recipes and I remembered this Cauliflower Cup recipe. I’m ready to turn over a new leaf today and really start watching it…don’t worry, I will be back with some comfort food for you next week to help you get through!!!! In the meanwhile….

1C riced cauliflower
2 eggs
4oz prosciutto (or any protein)
1/4 shredded cheese (your preference)
1/4 diced onion
s + p
Dash cayenne
1/4 t dried mustard

Sauté onion and prosciutto
Mix all ingredients together
Grease muffin tin
Spoon mixture into tins
Bake 20 minutes at 375

I got this recipe from my friend Laura “Corona” DeDona. She has been posting these awesomely laugh out loud Quarantine videos, from the containment zone, that have really kept me going for the past 5 weeks!! You HAVE to check them out on her INSTAGRAM. So, the other day she made this awesome soup for her adorable son Miles. It looked so good that I had to make it myself. Honestly, it was one of the best soups that I have ever made!!!! You have to try it. I did not use the pepper and used low fat milk instead of the cream but other than that, I followed Laura’s exact recipe. This was just too good to keep to myself!!! You are going to flip over it!! Bon Appetit!!!!!

Makes approx. 4 servings:

2-3 large Zucchini

1 bunch scallions

1 red pepper

1 medium onion

1/2 pint grape tomatoes

1/2 pint marinara sauce

1/2 cup seasoned croutons or breadcrumbs

1/2 cup olive oil

1/2 cup light cream (optional)

1/2 cup chicken stock

Parmesan and Romano cheese to taste

1/2 stick of butter

Cut Zucchini in half and toss in olive oil..Top with breadcrumbs and bake in the oven for 15-20 minutes at 350.

Melt the butter in a heavy bottom soup pan. Dice the scallions, pepper, onions and tomato (in larger pieces). Add to soup pan and cook at medium heat for 15-20 min. Turn off heat.

Add Zucchini to vegetables and marinara sauce, light cream (if using), chicken stock .

Once it has cooled, blend with a hand blender until desired constancy. Garnish with as much cheese to your taste.

The question used to be where are you going for Easter Sunday but now it is what are you cooking for Easter Sunday!!!!!????!!! So many of my friends are planing their Easter menus. I am going back and forth about what I should serve my family. Some friends are doing a big brunch, others are attempting a lamb dish. I am doing a combination of some take out and some cooking. I always love to try new side dishes. I found this rice recipe online the other day. It really looks good. How can you go wrong with butter, parmesan and mozzarella cheese? Bon Appetit!!!

1 cup rice, 2/3 stick butter, 2 cups milk, 3/4 cup grated Parmesan cheese, 1 large brick mozzarella (cut up into 1/4 inch cubes), 1 egg (beaten)

Cook rice in salted water (I use a rice cooker).

Add butter and milk gradually to the HOT rice. (If it appears to dry, add more milk but make sure it is not soupy).

Add Parmesan cheese, mozzarella cheese and egg.

Grease a pyrex dish, add rice, dot the top with butter.

Bake at 350 for 1 hour.

I know, I know..everyone is complaining about being stuck inside and all the non-stop eating but requests are still coming in for baking recipes!! My friend Paula made this for her family this week and served it with ice cream. She said almost the entire thing went in one night. Thankfully she forwarded the recipe to me and I knew I had to share it. Don’t worry..next week I have a Weight Watchers recipe all set up for you!!!! Bon Appetit!!!

• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 2/3 cup granulated sugar, plus more for sprinkling over cake
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons dark rum
• 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3-1/2 – 4 cups chopped)
• Confectioners’ sugar (optional), for decorating cake

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don’t worry if the batter looks grainy at this point; that’s okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners’ sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
5. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

adapted from once upon a chef

This recipe was featured in the New York Times this week. The secret is that 1/2 cup of flour yields delicious gooey brownies. I had a request for a chocolate recipe to bake while social distancing! This one looks perfect. (try it with or without the nuts too) I bet it will be your go-to for many months to come!!!

• ½ cup cocoa
• ½ cup butter (1 stick)
• 2 eggs
• 1 cup sugar
• ¼ cup flour
• 1 cup chopped or broken-up walnuts or pecans
• 1 teaspoon vanilla
•  Pinch of salt

1. Heat oven to 325 degrees.
2. Melt butter in a saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
4. Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.