Fresh, simple, affordable and Off the Hook recipes!

Franco/American recipes.

The variety of recipes are from my Artisan back ground cooking to my fresh catch of the day!

Using the freshest ingredients available to create healthy, simple and delicious recipes at affordable prices that are off the hook!

Thursday, December 30, 2010

Asian Inspired Meatball soup!

See the video below

Asian inspired meatball soup
What I love about this recipe I created is that I love your basic wonton soup and I love Italian meatball soup why not combining both and well this recipe not only is super easy to make it's like eating wonton soup that has so much more flavor not making it your ordinary wonton soup or basic Italian meatball soup! Your guest will love the new twist on this soup and so will you!!
1 pack 19.76 oz Johnsonville Italian mild sausage
1/2 cup chopped water chestnuts
1/4 cup finely chopped red onion
1 teaspoon grated fresh ginger
2 tablespoons fresh chopped cilantro

3 tablespoon soya sauce
Black pepper to taste
10 cups of chicken broth (your favorite)
1 cup shredded carrots
2 cups fresh baby spinach in
1/2 of a 12oz pkg of wonton wraps
Preheat oven at 350. Remove sausage out of casing and add to a mixing bowl
To the sausage add water chestnut, carrots, onion, ginger, cilantro and 1 tablespoon of soya sauce season with black pepper and mix well
Line a cookie sheet and spray with non stick cooking spray. Next make the small meatballs about an inch round and place on cookie sheet put meatballs in oven for 15 to 20 minutes
To a large pot add the chicken broth, carrots, spinach, and soya sauce. Take your wonton wraps and cut in 3 pieces to make the wonton 1 inch wide by 3 inch long add to soup season with black pepper and bring to a boil for 5 to 7 minutes until wonton noodles are done.
Remove meatballs out of the oven and add to the soup and serve. Left over’s will keep in the refrigerator well up to 5 days. Enjoy!

Wednesday, December 15, 2010

My holiday cakes

More cookies

My Holiday cookies everyone!

• 1 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• I added to this recipe the next two and the white chocolate drizzle
• ½ cup of Hershey cinnamon bits
• 1 cup of dried cranberries
• 1 cup of white chocolate morsels and 1 teaspoon of canola oil or vegetable oil
• Put the white chocolate and oil in a bowl and microwave 20 second and take a spoon and quickly mix until all melted and put in ziplock bag to pipe it on the cooled cookies ;)
1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight. I covered and chilled an hour and I spoon the cookies on the baking sheet
3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
5. Bake at 375 degrees F (190 degrees C) for 10 minutes or until cookie has a golden appearance.

Wednesday, December 1, 2010

Feeding the Hungry in America with the help of my mom on Thanksgiving!

Kraft had a 3 weeks long campaign, every photos i submitted with a Touch of Philly Natural shredded cheese they feed 20 hungry americans and with every videos I submittied using the Touch of Philly Natural shredded cheese they feed 40! I surpass my goal of feeding 2,000 americans by teaming up with my mom on Thanksgiving day! I have made it to 2,240 meals Woohoo!!!