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Skinny Blueberry Cheesecake

Dish With Clarissa:

Love blueberries and cheese cake, but watching both calories and fat intake? This easy cheesecake has flavor, freshness and is skinny too!

Originally posted on Dish With Clarissa:

Found this gem on Pinterest. Now you can indulge in a skinny blueberry cheesecake and not feel a bit guilty. The blueberry delight is only 5.9 grams of fat, while keeping its flavor, sweetness and richness.
Very easy to make, no pots or pans, just set in your icebox!
Recipe courtesy of “Self Magazine”

 

Ingredients:

1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 teaspoons light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
2 teaspoons powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves

Directions:
Preheat oven to 350°F. Lightly coat a 9″ spring form pan or glass pie pan with melted butter or light olive oil

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Using a food processor or by hand break up graham crackers till a fine texture. Combine crumbs and…

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Lebanese Inspired Fig Jam

Dish With Clarissa:

Made this last year for a special friend, and nailed it my first time making this easy and delicious jam! Use a whole honey wheat bread spread it on both sides, add a couple of slices of prosciutto and manchego cheese, and cook panni or grilled cheese style, you won’t be disappointed. Make a large batch and freeze for future use!

Originally posted on Dish With Clarissa:

I’ve always had a fascination with Middle Eastern Cuisine from Greek to Persian, the range of spices has left my palate begging for more. So next week I’ll be showcasing a few of my middle eastern favorite dishes. But for now I have a recipe for Lebanese Fig Jam, which is a popular staple in Lebanon. What separates Lebanese Fig Jam from ours (US) is ground Mastic which can be found in Greek or Middle Eastern stores. Mastic extract comes from a tree similar to the pistachio family.

If you can’t find Mastic then anise seeds or star anise will work, just make sure to dry roast before you grind then to a powder, and by dry roasting you will bring out the intense aroma and flavor of anise, or any other seed or nut. Roast before you use and you will notice a clear difference.

So I made my Lebanese fig jam and…

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Basic Kitchen & Cooking Safety Tips & Charts

Strawberry-Herb Shortcake Pizza

Dish With Clarissa:

Fresh strawberries and rosemary are the perfect marriage with this delicious shortbread pizza.
Courtesy of Better Homes & Garden!

Originally posted on Dish With Clarissa:

This recipe is courtesy of Better Homes & Garden. I’ve made this on several occasions and have only changed two ingredients.

My kids don’t care for Rosemary, even though it makes this delight pop, so i do omit this ingredient. Also instead of sprinkling regular sugar, i use Turbinado Sugar as it’s a sugar used in baking and as a finishing touch, nor does this type of sugar scorch easily.

I like to spread mixed berries on top as opposed to just strawberries.

Ingredients:

1 quart strawberries, halved or quartered (4 cups)
1/4 cup honey or agave nectar
3 cups all-purpose flour
1/4 cup sugar
2 Tbsp chopped fresh rosemary or thyme (optional)
4 1/2 tsp baking powder
3/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1 3/4 cups whipping cream
1 egg white, lightly beaten
2 Tbsp turbinado sugar
Sweetened whipped cream

Best to gather up all your ingredients first.

Directions:

Preheat oven…

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Triple Citrus Pound Cake

Dish With Clarissa:

Where summer and the flavors of citrus go hand in hand…

Originally posted on Dish With Clarissa:

This triple citrus delights wont disappoint your sweet tooth with the zest and a tad of juice from the seasons citrus favorites such as; lime, orange and grapefruit. This cake packs a punch with these three flavor combinations, leaving you going……….. Ahhhhhhhh

Recipe courtesy of Better Homes & Garden

Ingredients:

1/2 cup milk
2 tsp finely shredded lime, grapefruit, and orange zest
1 Tbsp grapefruit juice
1 1/2 cup sugar
1 1/4,cup butter
3 eggs
1 tsp vanilla
2 1/4 cup flour
3/4 tsp baking powder
1/2 tsp baling soda
1/4 tsp salt

Cake ingredients

For the drizzle on top like a cherry:

2 Tbsp melted butter
1-2 Tbsp orange juice
3/4 cup powder sugar
Finely shredded grapefruit, orange & lime peel

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Ingredients for the drizzle topping.

Directions:

Preheat oven to 350 degrees. Grease and flour a 10 inch fluted tube or bundt pan; set aside.

In a small bowl combine milk, 2 tsp grapefruit…

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Lemony Lemon Brownies

Dish With Clarissa:

Another classic from Tami’s Corner!!

Originally posted on Dish With Clarissa:

This recipe is from my girlfriend Tami from high school. Its crazy simple, easy using everyday ingredients, and my go to favorite ingredient; Citrus!!!

lemons

Artificial flavors can not beat the fresh clean flavor you get from using not only the juice, but the zest as well!!!

LemonZest

Ingredients:

For Brownies

1 cup flour
3/4 cup sugar
1/4 tsp salt
1/4 tsp baking soda
2 eggs
1/4 cup plain Fage yogurt
3 Tbsp canola oil
2 Tbsp fresh lemon juice
Zest of two lemons

Lemon Butter-Cream Frosting

1/4 cup soften butter
1 cup powdered sugar
Zest of 1 lemon
3 Tbsp fresh lemon juice
1 Tsp milk
Dash of salt

Directions:

Preheat oven to 350 degrees
Squeeze/zest two lemons

lemon zest

Various tools for zesting

Various tools for zesting

Line a 8X8 pan or round cake pan with foil or parchment paper,so you don’t have to grease pan
Using a stand or hand mixer combine all ingredients…

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Chocolatley Berry-licous Cake.

Originally posted on Dish With Clarissa:

Have you made a cake completely from scratch yet?  

With the mass variety of cake mix along with the inexpensive cost per box, i always assumed the box mix was a convenience to the everyday moms, whether you were a working mom or stay at home. Up till a few years ago, i was completely dependent on box mixes for cakes, breads, and some cookies. Like who has the time? Well

if you have never made a cake from scratch give this chocolate cake a try. Recipe is courtesy of Hershey’s. The only thing I altered was instead of 3/4 cup of regular Hersey’s cocoa, I lowered it to 1/2 cup and 1/4 cup of “Hersey’s Special Dark Cocoa” which gave the cake a layer of deep rich chocolate without the heaviness of a rich dessert.

To the left is the regular cocoa, to the right is the "special dark cocoa"

To the left is the regular cocoa, to the right is the “special dark cocoa”

I also added honey and lime to dress…

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Simplicity-Planting Vegetables From Seed-Guest Post

Simplicity-Planting Vegetables From Seed-Guest Post

Originally posted on Dish With Clarissa:

 

I asked fellow blogger and new friend Michelle, if she could write a guest post on the basics of gardening, and she graciously said, yes. If you are not familiar with Michelle or her blog “Dancing In The Rain” http://michd74.com/ please pay her a visit. She is a mom to three and a new grandma to a beautiful baby girl. Michelle is also a writer and has several stories on her blog, as well as her own personal story “1000 Acre Heart”. Once i started reading her story it just pulled me in like a vaccum, put a huge lump in my throat, and a warmness in my heart. As writers we have a choice of what we like to write about, whether its cooking, poetry, current events, fiction, or stories of personal accounts. Stories that are so very personal are to me the most difficult to write, because…

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Lebanese Inspired Fig Jam

I’ve always had a fascination with Middle Eastern Cuisine from Greek to Persian, the range of spices has left my palate begging for more. So next week I’ll be showcasing a few of my middle eastern favorite dishes. But for now I have a recipe for Lebanese Fig Jam, which is a popular staple in Lebanon. What separates Lebanese Fig Jam from ours (US) is ground Mastic which can be found in Greek or Middle Eastern stores. Mastic extract comes from a tree similar to the pistachio family.

If you can’t find Mastic then anise seeds or star anise will work, just make sure to dry roast before you grind then to a powder, and by dry roasting you will bring out the intense aroma and flavor of anise, or any other seed or nut. Roast before you use and you will notice a clear difference.

So I made my Lebanese fig jam and had my friends who is also Lebanese try it. Keeping my fingers crossed, that I came close to replicating such a beloved staple and not insulting my friend by being way off base, i held my breath.

I nailed it on my first try.

This jam is so amazing at the end of this recipe is a quick summary of the sandwich I made for lunch this week, using this Lebanese Jam recipe! 

Ingredients:

1 1/2 lbs dried figs
Fresh juice from one lemon
3/4 cup sugar
1/4 cup honey
1 cup of water
3 tbsp roasted sesame seeds
1/2 cup walnuts, dry roasted and chopped
¼ tsp well-crushed mastic (found in Greek or Middle Eastern grocery stores) or 3 tbsp ground anise seed or star anise, dry roasted first.

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Directions:

Remove the stems and coarse chop the figs.

Using a medium sauce pan Bring water and lemon juice to a boil.

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Carefully stir to dissolve the sugar as the water is boiling.

Add the figs, simmer and stir constantly until the figs are soft with the consistency of syrup (about 20 minutes).

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Using a skillet over medium heat dry roast sesame seeds than walnuts. Next dry roast anise seeds or star anise for a few minutes before grinding to a powder, (if you do not have on hand Mastic). You don’t want to burn your seeds or nuts. After about 5 minutes you should start to smell the aroma of what you are dry roasting, so shake the skillet a bit during this time. 

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Add anise seed, sesame seeds and walnuts, and simmer for three minutes.

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Remove from heat, and add the ground mastic and thoroughly mix it in with the fig mixture .

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If you are making a preserving, pour into clean sterile glass jar, seal immediately and follow proper rules for canning.

Prosciutto, Manchego and Fig Jam Sandwich

I love trying various cheese and breads with prosciutto with the sweet and fruity jam. So instead of using goat cheese I went with Manchego which is a cheese make from sheep’s milk. Manchego is a bit sweet and a little tart, that paired perfectly with these ingredients. I chose a whole wheat and honey oat bread to balance the cheese & prosciutto and to be different. The jam has just enough sweet countered by the licorice flavor of star anise, so don’t spread on too thick.

I also spread this jam on one side of toasted bread  added Manchego cheese on the other slice and slapped a burger patty between and hands down was this a delicious burger.

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Ingredients:

4 slices honey oat bread
3-4 oz. prosciutto
1-3 Tbsp fig jam or to taste
7-9 slices or roughly 3 oz of manchego cheese

Directions:

Spread the fig jam on one slice of the bread.

Add the slices of prosciutto, then the cheese on top.

Grill on a Panini or foreman grill until the cheese has melted.

 

 

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Summer Quinoa Salad

Originally posted on Dish With Clarissa:

I got another summer dish that is not only easy to make, but is delish, healthy, versatile and considered to be one of natures true “superfood”.

Quinoa….

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In my earlier post on “How To Cook Quinoa” I just gave the bare basics on preparing this superfood. I purposely left out posting a recipe using quinoa, as I wanted to share just how easy and versatile quinoa really is.

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This recipe is from my dear friend Tami from Rancho Cucamonga. Tami made this dish on the fly, using ingredients in her pantry and fridge, and not following an exact recipe. My friend wrote the measurements to make it easier for my readers who may be unfamiliar with quinoa.

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With this superfood, there are no limits to what can be added to quinoa. Give this dish a try, add to it, or omit an ingredient. I wanted to share an easy recipe for a…

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Pink Moscato Berry Sorbet

Originally posted on Dish With Clarissa:

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As we near the end of the summer, we are also approaching the hottest weeks, which in Southern California is the last two weeks and first two weeks of September. Well it’s no surprise that people will reach for a nice cool, crisp white and/or chilled rosé during the warm summer months. what’s not to like about a cool glass of Vino? After all its easy to drink and easy to enjoy.

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What has become so popular the last couple of years is ice cream, Popsicle,  granitas and sorbet.

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Yep, Wine infused confections! There are no set rules, you can get as creative as you like, and you don’t need to go out and buy an ice cream maker.

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Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture. You can use liqueurs that complement the taste of your fruit, or really go crazy and add…

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