What is Chiffonade? I came across this term and had to do a little research to see exactly what it was and how to do it. It is a cutting technique in which herbs or any other greens are cut into long, thin strips to note freshness or add color to any dish. So, here is a quick little how-to on the technique.
Step 1: Stack 2-3 leaves on top of each other.
Step 2: Roll Stack of leaves
Step 3: Make thin slices into roll of stacked leaves.
Step 4: Fluff chiffonade with fingertips
If you have been following my blog, not too long ago I had a recipe for coconut poke cake, well it was such a hit I decided to make a different flavored poke cake. One of my husband’s favorite cakes is red velvet, so I decided to give it a try. It was delicious, so delicious in fact my husband and I ate a quarter of the cake in one sitting. I know, put the fork down. It is so much easier said than done when it comes to me and sweets. For the next week we were motivated to hit the gym everyday so we wouldn’t feel guilty about having a piece of cake every night after dinner. Life is all about balance, right? Even despite making it to the gym everyday, I think I am going to wait a while before I make another poke cake, my skinny jeans will thank me.
- 1 red velvet box cake
- 1 (14-oz) can sweetened condensed milk
- For the Frosting:
- 8 ounces butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 4¼ cups powdered sugar
- 2 tablespoons vanilla extract
*sprinkles if desired
1. Make cake according to box directions. Remove cake from the oven and immediately poke holes all over the top of cake while still hot. I used the end of a wooden spoon to poke the holes.
2. Slowly pour the can of condensed milk all over the top of the cake, as evenly as possible.
3. Allow the cake to cool completely before frosting and decorating.
Making the Frosting:
1. In a medium bowl, using an electric mixer, whip together butter and cream cheese on high speed for about 5 minutes. Next, reduce mixer speed to low and slowly add in powdered sugar until all is incorporated. Add in vanilla and mix thoroughly. Increase mixer speed to medium and whip for 3 minutes, or until frosting is light and fluffy.
2. Spread the frosting evenly over top of cake and decorate as desired. Make sure to store cake in an airtight container in the refrigerator.
Cut and Enjoy!!!!
Adapted from: browneyedbaker
I am going to title this week: Adventures in SPAM!
I know what your thinking, Spam? Well let me give you a bit of background into why this recipe has made its way onto my blog. I have a patient that I care for frequently at the clinic that I work at and when he found out that I do a food blog he decided to give me a challenge. He asked me if I had ever cooked with or even tried Spam, I had to say NO! So, the next time he saw me, he brought me a can of Spam and several recipes that I should at least “try”. He did say he purposely bought the lite spam, because it would fit better into my healthy blog. I’m not sure Spam is exactly healthy or can be made light, but I decided I can’t make gagging noises until I had at least tried it. I also discovered that they make canned potatoes. Who knew.
So, for dinner tonight I made this concoction of potatoes, garlic, onion and SPAM! I have to say it tastes a lot like salty ham and since I am not a big fan of ham, I wasn’t a huge fan of this, but I can say that I have tried Spam. And with that I will leave you with a quote from the recipes he wrote out for me in regards to rethinking spam. “this recipe may appall you and is not for everyone. But do you eat hot dogs? Well, don’t be snooty about Spam. You know what goes into hot dogs? No, well then do a little research and get your nose out of the air.” I guess sometimes you can’t judge something unless you have tried it. So, Spam, considered yourself tried and judged.
If you would like to know for curiosities sake, how I made this the recipe follows.
- 1 tablespoon canola oil
- 1/2 onion, chopped
- 1 teaspoon garlic, minced
- 1 can spam lite, cut into bite sized pieces
- 2 cans sliced white potatoes, rinsed and dried
- 1 teaspoon basil
- salt and pepper to taste
1. Heat oil in large skillet over medium-high heat. Add onion and garlic, saute until onions are clear, about 3 minutes.
2. Add diced spam to skillet and cook 3-5 minutes.
3. Next add potatoes and cook for 5 more minutes, stirring frequently to brown potatoes.
4. Sprinkle basil over mixture and dish into serving size plates.
5. Salt and pepper to taste.
So there you have it my friends, my first and probably my last adventure in cooking with Spam. I have to say, I’m glad I gave it a whirl. You never know, it could have been what I had been missing my whole life. Or not.
No, this isn’t a breakfast with Dr. Seuss. It is a super easy delicious breakfast treat. I made this for our neighbors one morning and it was a hit. With the spice of the pesto it makes this much more interesting than your typical eggs and toast. Plus, it looks so cute on the plate. You could even change up the pesto to try different flavors, such as sun dried tomato. Go ahead and get creative for breakfast, Dr. Seuss did.
Yields: 2 servings
- 4 slices of lean turkey bacon
- 4 slices of french bread or 2 English muffins
- 4 eggs
- 1 jar pesto
1. Cook bacon in skillet until crispy brown. Place aside on plate with paper towel to soak up any remaining grease.
2. Cook eggs according to your own preference in a skillet. I made my eggs over-medium in these pictures. But you could easily do scrambled or over-easy.
3. While the eggs are cooking, toast the bread. When finished toasting, place two pieces of toast onto each serving plate, spread a thin amount of pesto onto each slice of bread. Next place one piece of bacon and then top with one egg.