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!

Saturday, June 23, 2012

White Chocolate Indulgence "Baklava"

White Chocolate Indulgence “Baklava”
This is one of the Greeks #1 authentic dessert! I’m lucky to have been thought how to make Baklava from the Greek ladies in my community! There are many variations depending on the region they are from. It’s a classic and a favorite to accompany a good cup of coffee! The addition of Philadelphia white chocolate indulgence to my Baklava has all the ladies in the community wanting my secret recipe! Ha! At last my Baklava has surpassed theirs! Baklava to a brand new level! You are going to fall in love with this one! A trip to Greece would tie in all of the stories and things I have heard from my friends in my community!
16 oz Phyllo dough (thawed)
½ pound melted butter
6 0z walnuts chopped fine
6 oz almonds chopped fine
1 teaspoon cinnamon
2 (8oz) Kraft Philadelphia white chocolate indulgence
1 cup honey
1 tablespoon fresh lemon juice
1 cup of water
Preheat oven on 350 degrees. In a mixing bowl mix well crushed nuts and cinnamon and set aside. Unroll phyllo dough on a flat surface and cover with a damps towel to keep from drying.
Spray with cooking spray a 9 x 13 baking dish. First layer. Place two sheets of phyllo dough and brush with melted butter do this three more times to create a base of 8 phyllo dough sheets.
Second layer. Spread 3 ounces of the nuts top with two more sheets of phyllo dough and brush with melted butter.
Third layer. Spread 8 ounce of the Philadelphia white chocolate indulgence and top with 3 ounce of nuts. Repeat second and third layer one more time.
Last layer. Place two sheets of phyllo dough and brush with melted butter repeat two more times to create six layers of phillo dough for the top. With a sharp knife cut your baklava triangles. Brush the top with remaining melted butter. Bake for 45 minutes.
While baklava is baking in a small sauce pan add honey, water and lemon whisk and bring to a low boil for 20minutes. Take Baklava out of the oven and pour hot syrup all over the top immediately. Cool 20 minutes before serving.

Friday, June 15, 2012

Father's day healthy option for dessert

Hi friends, The number one thing families do on father's day is grill! Grilling your dad's favorite steaks, ribs, sausage and all the fixings! As a nice healthy and refreshing dessert on a hot summer day after grilling all of dad's favorite’s meats switch it up to fresh sliced melon. Melons are in season so they are juicy and extra sweet and so vibrant in color it makes you want to reach for a slice and is the perfect ending of a fabulous cookout on father's day don't you think?

Tuesday, June 12, 2012

Fish Croquettes! The French in me just had to enter this one!!

The croquettes are very popular all over Europe but more so in France. The best part of it all you use leftover cooked potatoes and leftover cooked, turkey, chicken or fish so one meal turns into two sometimes. This time I used the cooking crème to replace the time consuming béchamel sauce and also to save on ingredients such as lemon and herbs! The Savory Lemon & Herb cooking crème save me time, money and increased the fabulous flavor or my fish croquettes! Go ahead try them out you are going to love them! They are fabulous! Bon Appétit! Fish Croquettes with Savory Lemon & Herb Sauce 2 ½ cup cooked fish crumbled ¼ cup red bell pepper finely chopped 2 green onions chopped 10 oz Philadelphia cooking crème savory lemon & herb ¼ cup dry white wine 3 eggs beaten 1 ½ cup Italian bread crumbs 1 cup canola oil In a mixing bowl mix fish, peppers, onions and 5 oz of the Philadelphia cooking crème. Mix well cover with plastic wrap and refrigerate 30 minutes. In two separate bowls add eggs and bread crumbs. Take your cold fish mixture and form 8 croquettes approximately 4 in x 1 in each. In a frying pan heat oil on medium heat. When oil is hot adding croquettes and cook 4 minutes turn and cook an additional 4 minutes. Remove from oil and place on a line plate with paper towel to drain any excess fat. While croquettes are cooking add to a small sauce pan on medium heat add remaining cooking cream and wine, whisk until heated through. Plate two croquettes per person and drizzle with cooking crème. Bon Appétit!

Friday, June 1, 2012

Banana Cranberry Nut Maple Bread

I had no oil and no sugar so I used what I had on hand and I must say this banana bread is out of this world!! Give it a try this weekend you are going to love this one and it's healthy!
3 bananas, very ripe ¾ cup pure maple syrup 1/2 cup applesauce 1 teaspoon vanilla extract 2 eggs 1 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 2 cups flour ¼ cup dried cranberries ¼ cup chopped pecans or walnuts Preheat oven to 350. Place bananas in a large bowl and mash with electric mixer. Stir in maple syrup Add applesauce and eggs and beat well. Add remaining ingredients and mix well. Pour into greased 9x5 loaf pan. Bake for 45 minutes, or until wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack