Creamy Chive, Ham and Potatoes!

Say hello to the best side of potatoes you will ever eat!! Extra creamy and pack with the best combination of flavors you could ever mix in potatoes. This recipe has taken good old white potatoes to a whole new level and then some!! A picture is worth a thousand words… Doesn’t it? Ummmm…. Go ahead grab you a spoon you know you want to!
1 lb potatoes, peeled and cubed small
½ cup cooked ham diced fine
1 tablespoon fresh parsley chopped
2 tablespoon butter
4 oz Philadelphia Whipped chive cream cheese
1 egg
¼ teaspoon nutmeg
¼ teaspoon black pepper
Place diced potatoes in large pot of salted boiling water and cook on stove on medium high heat for 12 minutes or so. Drain well and place back on stove and let potatoes dry a few minutes.
In a bowl mash potatoes. Add remaining ingredients and mix with electric mixer to a smooth texture. Voila!

Having a Party this weekend try these Fabulous yet easy to make Greek appetizers!Gyro Mini Rolls! Kids and grown ups love these!!

This Greek appetizer is sure to leave you very satisfied with the creamy, lemony cucumber layer top with the perfectly season beef and top with fresh tomatoes will take you right to Greece without leaving your home, it doesn't get better then this!

Prep: 8 minutes Cook: 10 minutes Serve 10
1 lb ground beef
3 garlic cloves (crushed)
1 tablespoon oregano
6 oz Kraft Philadelphia whipped cream cheese
1 cup English cucumber shredded and not peeled
1 ½ cup tomatoes chopped small
½ lemon juiced and zests
3 plain wraps (from a 10oz package)

In a frying pan sprayed with cooking spray on medium high heat add first three ingredients and season with salt & pepper to taste. Break meat and cook until no longer pink. When meat is cooked drain fat set aside.
Next take a paper towel and pat dry both shredded cucumber and diced tomatoes to remove excess juices. In a mixing bowl add cream cheese, cucumber, tomatoes, lemon juice and zest and mix until well incorporated.
To assemble your gyro bites lay down a wrap take 1/3 of the creamy cucumber mixture and spread all over the wrap leaving 1/4 inch boarder all the way around. Top with 1/3 of the meat and finish with 1/3 of the tomatoes. Roll the wrap cut both hollow ends and cut the remaining wrap into 1 inch thick rolls. Repeat with the other two. Plate and serve while still warm but very good at room temperature.

Summer time there is grilling and there is Sandwiches for dinner ! Try my Italian Chicken Cacciatore Sandwich!Manji, Manji!!

Prep time: 5 minutes Cook time: 10 minutes Serves: 2
½ cup marinara sauce (any)
¼ cup red wine
3 tablespoons grated parmesan cheese
1 ½ tablespoon extra virgin olive oil
½ cup flour
2 chicken thighs boneless & skinless
10 Mezzetta super colossal Spanish queen olives
4 slices mozzarella cheese
½ cup Mezzetta roasted bell peppers
4 slices Italian bread

On stove top in a sauce pan add first three ingredients and cook on low until ready to assemble the sandwiches. In a separate frying pan on medium heat add olive oil. On a plate spread flour and coat with flour chicken thighs well on both side. Add to hot oil and cook 5 minutes on both side or until juices run clear.
To assemble the sandwich take 5 of the olives and slice each in 4 slices and place down on a slice of Italian bread top the olives with two slices of mozzarella cheese place cooked chicken on top of cheese and top chicken with ½ of the hot marinara sauce. Place half of the roasted bell peppers on top of marinara sauce and finish with another slice of Italian bread. Repeat for second sandwich. Serve right away.

Oh Yea light but very satisfying summer dessertLemon Meringue Pie

Here in Florida the last lemons are picked in March just in time for spring time and yet summer for us as we already are in the 80's so it's the perfect time to use the fruit and create a light yet very satisfying Lemon Meringue Pie! We just love it in our house! It's the perfect summer dessert.

Your next summer dinner party try my Delightful Fruity Roulade for dessert light and fruity perfect for summer and sure to impress

This is a delightful and elegant dessert yet that is not so difficult to make and is mouthwatering by just looking at it. As you and your guest take a bite you will taste the delicate vanilla cake with the rich and creamy fruity center with a hint of orange liqueur that will make your tongue dance and will send you on cloud nine! I guarantee it will leave you quite impress and certainly will become your dessert to go to when you to impress guests!! Prep time: 25 minutes |Cook time: 12 minutes |Total time: 37 minutes |Servings: 6
•3 medium eggs
•1/2 cup(s) of sugar plus 4 tablespoons extra
•3/4 cup(s) of flour sifted
•1/2 cup(s) of vanilla yogurt
•4 ounce(s) of Philadelphia original whipped cream cheese
•1 1/2 tsp. of teaspoons orange liqueur (optional)
•1 tbsp. of grated orange rind
•1 cup(s) of strawberries, hulled and cut into quarters
Steps
1.Preheat the oven to 425 degrees. Lightly greased and line a 9 x 13 inch jelly –roll pan with baking parchment.
2.Using an electric whisk, beat the eggs and ½ cup sugar until the mixture has doubled in volume and leaves a trail across the top. Fold in the flour with a rubber spatula until well incorporated. Pour into the prepared pan and bake for 10 to 12 minutes until well risen and golden.
3.Place a whole sheet of baking parchment out on a clean, flat work surface and sprinkle evenly with 2 tablespoons of sugar. Turn the cooked sponge out onto the paper, discard the paper, trim the sponge, and roll up, encasing the paper inside. Set aside until cool.
4.To make the filling, mix together the yogurt, cream cheese and the 2 remaining tablespoon of sugar, liqueur and orange rind. Unroll the roulade and spread over the mixture. Sprinkle with the strawberries and roll up. You may garnish with sliced strawberries (optional) this could serve up to 8 depending on thick you like you slices.

Stay tune because this week I will share a Delightful Dessert!

Sunday morning Breakfast with whatever you have in the Fridge! Got to love it! Simplicity at it's Best that is for sure!!

Whisk eggs with a little milk season with salt and pepper and set aside. On medium heat in a frying pan drizzle with olive oil add chopped veggies and cook until tender.
Pour eggs over veggies and cover with lid, lower heat to low and cook for 6 minutes. Uncover and sprinkle with cheese plant lid back on and cook an additional 3minutes or until eggs are cooked through and cheese is melted.
Fry some bacon and a few toast and Voila you have breakfast for 4! Bon Appétit!
{You may use other veggies you have a little bit of left in your veggie drawer!!

Red grouper pan seared perfectly season with rosemary oven roasted potatoes!

Preheat oven at 400 degrees. Cut your potatoes and place on aluminum foil drizzle with olive oil for a fabulous flavor and also to prevent sticking sprinkle with sea salt and fresh cracked black pepper and chopped fresh rosemary close pouch and cook in oven 30 minutes. In the last 10 minutes of cooking season lightely fish with blackened seasoning. On medium high heat in a frying pan coated with a tablespoon of olive oil add fish and cook four minutes and turn and cook additional 3 minutes! Voila and bon Appetit!!

Cheese Fondue Beef Burgers! Oh my!!

The French in me was inspired to create a burger that would taste both like a cheese fondue and a beef fondue all in one by having the beef fondue dipping sauce on both side of the buns to compliment the beef patty and topped with cheese fondue serve on an French roll to get the feel of dipping a French roll into the cheese fondue like you would do at a restaurant. And wow I have to say that this burger definitely tastes like both cheese and beef fondue and it is out of this world! If you are a fondue lover like me this is the burger for you!
Prep time: 15 minutes Cook time: 13 minutes Serve 6
1 ¾ pounds ground chuck
5 tablespoon Worcestershire sauce
1 table spoon Montreal steak seasoning
2 tablespoon milk
1 tablespoon fresh thyme
½ cup Ketchup
¼ cup A-1 steak sauce
1 tablespoon mayonnaise
1 garlic clove (peeled and cut in half)
2 cups Swiss cheese shredded
¼ cup dry white wine ( Pinot Grigio)
1 tablespoon fresh lemon juice
½ teaspoon flour
6 French hamburger buns
Preheat grill to 300 degrees. In a mixing bowl add first 5 ingredients mix until well incorporated and form into 6 even patties. In small mixing bowl mix ketchup, steak sauce and mayonnaise whisk until smooth and set aside.
Add your patties to the grill and cook with lid close for 6 minutes turn and cook an additional 5 minutes with lid open. In a small sauce pan take your garlic clove and rub the inside of the sauce pan to coat well and to get a nice garlic flavor discard garlic clove. Place sauce pan on direct heat on the grill and add wine, lemon juice, cheese and flour whisk until all melted cook for an additional 2 minutes while constant whisking then removed cheese fondue and burgers and set aside.
Last slices hamburger rolls and place cut side down and toast lightly 1 to 2 minutes make sure not to burn them.
To assemble the burgers brush on each side of toasted buns steak sauce mixture place on bottom bun beef patty top with 2 tablespoon of cheese fondue and end with top bun. Repeat for remaining 5. Serve right away! Bon appétit!!

My latest breakfast creation!!Honey Nut Breakfast Turkey Patties Stacks!

GOT TO LOVE THOSE PHILADELPHIA CREAM CHEESE FLAVORS!! THIS ONE IS ONE OF MY MANY FAVORITE!!
Prep time: 10 minutes Cook time: 15 minutes serves: 6
This a superb breakfast entrée, with every bite you will taste the fluffy pancakes the perfectly seasoned turkey patty with a layer of perfectly ripe bananas and the honey nut cream cheese mixture to glue it all together drizzled with warm 100 pure maple syrup and you have a scrumptious breakfast, sure to please everyone! Perfect for a breakfast brunch Bon Appétit!

1 ½ cup Pancake and Baking mix
1 cup milk
1 egg
8 oz Philadelphia cream cheese honey nut
6 fully cooked Turkey Breakfast patties
1 cup plus 2 tablespoons pure maple syrup
2 medium bananas sliced thin
In a small bowl add honey nut cream cheese with 2 tablespoons of syrup mix well and set aside. Take the bananas and slice thin and also set aside. In a large bowl add pancake mix milk and eggs whisk until batter is smooth.
On medium heat in a large non stick frying pan sprayed with cooking spray place patties and cook 3 to four minutes turn and cook other side an additional 2 to 3 minutes.
While patties are cooking on medium high heat in a separate large non stick frying pan or flat griddle sprayed with cooking spray pour by slightly less than ¼ cupfuls of batter onto hot griddle cook until bubbles break on surface turn and cook until golden, place on a plate cover with foil to keep warm and repeat for all 12 pancakes you may have to spray with cooking spray your hot griddle for every batch.
To assemble spread 1 oz Philadelphia cream cheese mixture on pancake top with breakfast patty and 6 banana slices and end with a pancake repeat for the other 5 stacks. Using the remaining honey nut cream cheese mixture top each stacks with small doll up. Warm syrup in microwave 40 seconds pour on top of stacks. Serve

You know it I had to come up with this one!French Onion Burger!!

I love my French Onion soup, so I decided to make it into a burger I use all of the ingredients I would put in my soup and with the French hamburger buns that has been toasted and rub with a clove of garlic to replace the crunchy crouton I have to admit it really does taste like French onion soup! French Onion soup lovers out there you are going to love this burger!!
Prep: 10 min Cook:12 min Serves: 6
Patties
1 ½ pounds ground chuck (80/20)
1 tablespoon Worcestershire sauce
1 envelope of dry onion soup mix
2 tablespoon white wine
1 tablespoon milk
¼ cup parmesan cheese
1 teaspoon garlic powder
2 tablespoon fresh thyme
¼ teaspoon salt
¼ teaspoon pepper
Topping
3 tablespoon butter
2 large onions sliced thin
1 tablespoon fresh thyme
3 tablespoon white wine
6 slices Swiss cheese
6 French hamburger buns
1 large garlic clove
Preheat grill to 300 degrees.
In a large mixing bowl add and mix well the first 10 ingredients and shape into six patties.
On medium heat in frying pan add butter, onions and thyme cook for 10minutes add wine and cook until wine is completely absorbed turn on low to keep warm.
While onions are cooking add patties to the grill and grill 5 minutes with lid close turn and cook an additional 4 minutes.
In the last two minutes of the burgers cooking add split buns to the grill to slightly toast do not burn. Peel and cut in half garlic clove and rub each toasted buns with the cut side of the garlic.
To assemble the burgers place on top of bottom bun burger patty top with slice Swiss cheese and two table spoon cooked onion finish with top bun.
Bon Appetit!

More burgers!! "Sweet and Sour Chicken Burger!!

If you love Sweet and Sour chicken that you get at your local Chinese restaurant YOU are going to love this burger!! It's unbelievable how much it really taste like Sweet and sour chicken and It's also figure friendly but your couldn't tell from punch it packs with taste!!
Prep: 20min Cook: 12min Serve: 6
1 ½ pounds ground chicken
½ cup sweet red bell pepper finely chopped
2 green onions chopped fine (only the green part)
1 tsp fresh ginger finely grated
2 tablespoon soya sauce
1 tablespoon milk
6 sesame buns
1 20oz can pineapple slices in juice plus
1 12 oz can pineapple slices in juice
½ cup pineapple juice from can
½ cup ketchup
½ cup vinegar
4 tablespoon dark brown sugar
Cooking spray
Preheat grill to 275 degrees. In a large bowl add the first 6 ingredients mix well until all incorporated and form into 6 patties. Take out 12 pineapple slices and drain on paper towels. When the grill is ready place a small sauce pan over direct heat and add Pineapple juice, ketchup, vinegar and brown sugar it will come to a boil and whisk a few times until it becomes a thick sauce this will take approximately 10 minutes. Remove from heat and set aside for later
Spray your grill with cooking spray to prevent sticking add your burgers and pineapple slices to the grill and spray the top of both with more cooking spray. Cook on cover for 6 minutes turn and cook an additional 6 minutes. Keep an eye on your pineapple slices they only take a minute or two on each side remove and set aside. In the last couple minutes of cooking add buns to the grill cut side down and toast slightly for a minute or two remove and set aside.

To assemble the burgers brush the thick sauce on both the bottom and top toasted side of buns. On the bottom bun place burger and top with two pineapple slices and top pineapple slices with top bun. Repeat for the remaining 5 burgers. Serve right away. Bon Appétit!

Chicken Cordon Blue Burger! I took a fantastic traditional French dish and made it into and easy burger perfect for a summer dinner out on the patio!

Serves: 6 Prep time: 10min Cook:6 min
1 1/2 lb ground chicken
1 1/2 teaspoon chicken seasoning
2 tablespoon fresh parsley
4 tablespoon Italian bread crumbs
2 1/2 teaspoon milk
2 tablespoon olive oil
12 thin sliced smoked deli ham
6 slices deli Swiss cheese
2 tablespoon butter
10 oz fresh mushroom sliced
1/4 teaspoon salt
¼ teaspoon black pepper
2 tablespoon flour
½ cup milk
½ cup Pinot Grigio wine
6 French hamburger buns from grocer bakery
6 teaspoon Dijon mustard
Preheat grill at 300 degrees. In a mixing bowl add ground chicken, chicken seasoning,milk,Italian bread crumbs and parsley mix well but do not over mix form into four ounces patties brush with olive oil on both side and set aside.
On the grill or grill side burner in a small non stick frying pan add butter and mushroom, salt and pepper and cook on medium high heat for 2 to 3 minutes. Add flour and cook an additional minute then add milk and wine whisk and bring to a slow boil and cook until reduced and thicken and forms a think sauce approximately 5 minutes keep on low to keep warm.
Place patties on the grill lid closed and cook 3 minutes turn over and cook 2 minutes longer. At the same time in the last2 minutes place sliced burger buns on grill inside down just too slightly toast.
To assemble the burgers top bottom of toasted buns with 1 teaspoon Dijon mustard top with chicken patty then 1 slice of the Swiss cheese, 2 slices ham and 2 tablespoon of mushroom sauce and finish with top bun.

Be on the lookout next week I will share my Chicken Cordon Blue burger!

Tropical Smoked Salmon Crostini

Bring the Tropical Islands to your party with these scrumptious creamy smoked salmon crostini top with fresh mango and citrus flavor with a hint of cilantro. These little crostini are perfect party appetizer whether you are having an outdoor party by the pool or an elegant indoor evening party and yet simple to make. Making them the perfect appetizer! These pair up with a simple crisp Pinot Grigio or bubbly Champagne sure to impress everyone! Prep time: 20 minutes |Cook time: 6 minutes |Total time: 26 minutes |Servings: 10•1 French baguette
•1 tbsp. of olive oil
•1 tsp. of sea salt
•3 ounce(s) of smoked salmon
•4 ounce(s) of Philadelphia cream cheese onion & chives
•1 mango
•1 tsp. of fresh lemon juice
•1 tbsp. of fresh cilantro
Steps
1.Put oven on broil. Slice baguette in 1/8 thick slices to make 20 crostinis and place on a line cookie sheet drizzle with olive oil and sprinkle with sea salt toss to coat well and arrange crostini so none over lap. Broil two to three minutes turn and broil another minute or two, make sure you do not burn them.
2.Peel and chop mango in small cubes and add to a mixing bowl add lemon juice and finely chopped cilantro season with fresh cracked black pepper mix well and set aside.
3.Chopped salmon in fine pieces and add to separate mixing bowl add cream cheese mix until well blended. Spread a thin layer of creamy salmon mixture over each cooled crostini utilizing entire mixture top each with a half teaspoon chopped mango. Enjoy!