Oven Baked Gouda, Fontina, Truffle Love Baked Mac and Cheese

First boil one box of elbow macaroni  add one tablespoon of salt. Usually takes about ten minutes to fully cook pasta. Next drain water out of pot, leaving about a half cup of starchy water in pot, add in a half a stick of butter and grated cheese of choice. Next add into dish, top off with truffle oil, truffle salt, grated cheese and sliced fontina cheese. Bake in the oven for about 20 minutes or until golden on 350!

Amazing results, if you like it more creamy then cook your pasta in milk.



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Pickling Fun!

One of my favorite snacks has always been sour pickles. So easy to make if you have the patience to wait for results. You want to first peel garlic cloves, place on the bottom of the container, Use pickles of your choice, this time I used dill pickles, Next I added one bunch of dill, a large amount of salt, I want to say a little less then a half cup of salt, I had some extra space so I topped off the jar with some sliced carrots. Once filled with veggies of choice you want to fill jar up with water, close the lid or clamp. The last part is to shake entire thing and place on a windowsill. Don't touch the jar for at least one week. You can open it after a week and half a sample. You might need to wait up to 2 weeks depending on how hard/big the pickling items are.



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Sunday Lunch Fun

Here is a photo from a recent lunch event I set up. Here are just a few of my favorites along with a calm cute set up. Salads and a cheese board is always a must!



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To make the spring rolls come together you need to first place a pot of warm water near you, One by one add in rice paper wraps, place into water until the wrapper becomes really soft, next add ingredients of your choice, fold bottom of the roll in and then the sides followed by rolling the roll up to seal.



Pick your favorite peanut sauce from your local Asian market, I added in some rice vineger, sliced peppers and green onions.



Cut up favorite Spring roll favorites, I used cucumbers, carrots, radish sprouts, spicy asian pepper, red onions, mint, basil.

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Lebanese Layered Bulgar Salad

For the Bulgar part of the salad:

I use bulgar #2 , but you may use any number you'd prefer. Next place bulgar in bowl and top off with boiling hot water to allow cooking process. I next add in about a half cup of lemon juice, salt, pepper, olive oil, minced garlic. Allow mixture to sit in refrigerator for about 30 minutes until it completely cools off. Next I chop flat leaf parsley, mint and dill. Add to mixture, For the veggies I use, different colored bell peppers, tomatoes, cucumbers and red onions. Everything needs to be chopped into small pieces. If you like your salad soaking then add more lemon juice as you eat it. I like to eat mine as a layered creation!




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Crumb Cake

Cake recipe:

1.5 cups of flour
half cup of white cane sugar
half tablespoon of salt
2 tablespoon of veggie oil
1 egg
half cup of milk
2 teaspoons of vanilla extract

First create the cake portion by mixing all ingredients together and pouring into a thick pan, once the topping of the cake is made top of the cake with crumb. Next place into oven on 350 for 35 minutes or until ready. Place a toothpick or fork into cake to make sure its ready. When making the cake the dry ingredients are made in one bowl and the toppings in another.

For the top/Crumbs

2.5 cups of flour
one cup of brown sugar
2 sticks of melted butter
1 teaspoon of cinnamon




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Home Made Corn Tortilla Chips

I first cut a some tortilla chips, Placed vegetable oil in a frying pan, place one piece at a time once it floats to the top and becomes golden, flip over to the other side. Lay on paper towel and top of with sea salt.






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Cheese Board Set up

I used a cutting board to create a rustic set up. I used a piece of goat cheese, gouda and fontina cheese, but you may use any cheese of your choice. Using some pickled garlic, dill, pepper, I created a relish which can be used on top of the cheese of choice. Using some home made olive bread crostini and wafers, you may create many different variations.





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Baked Artichoke Hearts & Artichoke Tapenade

First place one can of drained artichoke hearts in a foil bag, add in olive oil, salt, pepper, cayenne pepper and paprika. Place in oven sealed for 20 minutes on 300 degrees. For the tapenade, once cooled chop artichoke hearts, olives of your choice, I used martini olives, olive oil. taste great with pieces of bread.







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Couscous Filled Acorn Squash

I first placed the acorn squash on a baking sheet placed down with some oil and salt. Once somewhat cooked place couscous in the squash and continue baking this time side up. For the couscous you want to first place into a container and top off with boiling hot water, once softened and cooked add in some paprika, salt, pepper, olive oil and cumin. Place in oven on 350 for about 20 minutes after the squash has already been cooked and softened.





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Mixed Greens with Dill Balsamic Dressing

Using some mixed greens as a lettuce, add in some red onions, heirloom tomatoes,  chopped dill, minced garlic, olive oil, salt, pepper, a few tablespoons of balsamic vinegar. I choice to lightly dress this salad since the mixed greens with soak up all the dressing.





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Favorite Lox Breakfast

Create platter with favorite Lox accompanies. I used sliced red onions, Boursin spreadable cheese, cucumbers, sliced toast. I also like to include my famous yogurt salad! I like using the sockeye salmon, but you can use any lox of your choice.




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Full Meal Options

Turkey Legs:

For the turkey legs you want to first smother the turkey in plain tomato sauce, next lay them onto foil tray, surround legs with potatoes, onions and tomatoes. Top entire dish with sliced garlic, salt, pepper, olive oil. Place in oven on 350 for about 2 hours covered with foil. Unwrap 20 minutes before serving so the top of the turkey legs become a little browned.

Scalloped Potatoes:

For the potatoes you want to first peel and thinly slice potatoes, place pieces of margarine in between slices and a few on the top. Top potatoes with salt, pepper and paprika.

Meat Roast:

I used a piece of shoulder meat, in foil tray, top meat with some red wine, garlic slices, chopped flat leaf parsley, salt, pepper, olive oil. Add sauteed onions on top of meat and place peeled potatoes on the sides. Place in oven on 350 for 3 hours and uncover for the last 20 minutes. Using the juice remains from the meat, place in stockpot on stove and add a few tablespoons of flour to mixture. This will create a rue/ sauce for the meat.







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