This week is the busiest baking week of the year! Try my loaded with goodness cookies. This recipe makes sixty to 72 cookies depends on your cookie scoop size they are super delicious! Happy Holidays everyone!! Chocolate, Cranberry, Walnut, Oatmeal Cookies with Egg Nog Icing 2 1/2 cup quick-cooking oatmeal 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1 teaspoon baking soda 1 3/4 cup all-purpose flour 1/2 cup buttermilk 2 eggs 1 1/2 cup packed light brown sugar 1/2 cup (1 stick) butter, softened 1 cup dried cranberries 1/2 cup chopped walnuts ½ cup chocolate chips 1 teaspoon pure vanilla extract Icing 2 cups powder sugar 1/3 cup egg nog (plus a few tablespoons if needed) Preheat oven at 350. Bake cookies 13 to 15 minutes. Let cool completely and drizzle top of cookies with icing!

The Perfect Holiday Mini Bites

Mini fillo dough left over stuffing , whole cranberry sauce, brie cheese and walnuts! Thanks to Athens appetizers never been so easy perfect little cups!

Homemade Artisan French Boule

Its October the weather is getting cooler here in Florida but even more up north, it seems to be this time a year where the smell of a fresh loaf of bread straight out of the oven is what warms me up! It’s so easy anyone can make this French bread. It's super crusty on the outside and so moist in the inside. You are going to love it!! My friend Karen shared this fabulous recipe with me! Thanks Karen W. 3 c. white unbleached flour 1-3/4 tsp. salt ½ tsp. yeast 1-1/2 c. water (if you want to add cheeses, spices, etc. do it now) Mix everything together in a large bowl and cover with plastic wrap and let out on the counter (do not refrigerate) 12-18 hrs. The dough will look messy and be sticky…it’s supposed to be this way. Preheat pot with lid @ 450 degrees for 30 minutes. While the pot is preheating, flour hands well and take dough out of bowl and put on floured surface and shape it into a round ball. Cover the dough with the plastic wrap while waiting for the pot to preheat. When the pot is done preheating, put the dough in the pot and cover with the lid and bake @ 450 degrees for 30 minutes. Remove the lid and then bake @ 450 degrees for 15 minutes. The outside of the bread will be hard and crusty and the inside very moist. Enjoy!

You know my friends sometime it just has to be simply quesadillas for dinner and the best thing is you can use what ever you have on hand I had onions, mushrooms, yellow peppers and shrimp this time! Make it simple use what you have on hand and create an easy simple but delicious dinner!

I'm a semi-finalist for Egglands Best Egg "Best Recipe Contest!

I'm so excited it's for my recipe for my "Best Crab Quiche" you know me with my seafood and fresh fish recipes! Well there is 10% of the public vote that counts towards your total score, If you don't mind take a look I'm in the breakfast category a daily quick vote per email and then you get an email back make sure to check your spam/junk folder sometimes it goes there hit click here to confirm your vote and I'm a vote closer to win $10,000 WOW! So as you can see I have not been posting new recipes as often but now you know why my kitchen as been the official test kitchen for new recipes! You can print this recipe ones you go click on the link below! Thank you all for your support my friends!! http://www.egglandsbest.com/yourbestrecipe.aspx

Garden Vegetable Potato Salad

Garden Vegetable Potato Salad
7 medium Yukon gold potatoes peeled, cooked, cooled and cube in (1 inch cubes)
1/2 cup chopped celery
½ cup chopped red bell pepper
¼ cup sliced black olives
¼ cup chopped banana pepper rings
5 slices cooked bacon crumbled
½ cup chopped cilantro
1 envelope of Knorr vegetable recipe mix
½ lemon juiced
½ cup light sour cream
½ cup light mayonnaise
Cook potatoes in salted water on stovetop until potatoes they are fork tender drain and let them cool enough to where you can handle cutting them into 1 inch cubes.
Place cubed potatoes in a large mixing bowl and add the next seven ingredients and toss gently. Next in a separate mixing bowl mix lemon juice with sour cream and mayonnaise pour on top of potatoes and toss until all of the potatoes are coated well. Refrigerate until time to serve.

Pear, Cranberry Tatin!

Instead of your pineapple upside down cake or your peach cobbler! Try my simple fresh delight! It's easy it looks impressive and it is soooooooo delicious! I make this one when the pears are in season not only they taste their best during those times but they are also price lower than the rest of the season! Serve with homemade whipped cream and Voila!Enjoy!

Pear Tatin

3 medium firm-ripe pears
½ cup dry cranberries soaked in warm water and drained
1/3 cup brown sugar
¼ teaspoon fresh lemon
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces

1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
1-1/2 tsp. pure vanilla extract
4 oz. (8 Tbs.) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
Preheat oven at 350. Grease a 9 x 2 baking pan and set aside.
Soak in warm water the dry cranberries while you peel, core and quarter the pears. In a microwave safe bowl melt 4 tablespoon butter stir in the lemon juice and brown sugar and pour in the bottom of greased pan. Arrange the pear at the bottom of the pan. Next drain the cranberries and sprinkle evenly in the pan.
Make the batter by mixing together the butter, eggs, sugar, milk and vanilla. In a separate bowl mix together flour, baking powder, salt and cinnamon.
Slowly incorporate the dry ingredients with the wet ingredient until it forms a smooth batter pour on top of pears and bake for 35 to 45 minutes insert toothpick in center of cake to test if cake is done if toothpick is clean it’s done. Let it cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate. Serve with whipped cream or ice cream and garnish with sliced almonds.

Garden vegetable broccoli salad

Rather than your basic macaroni salad switch it up at your next cookout or potluck! This salad is low on carb and full of vitamins!

Prep: 20 serve: 6 to 8

4 cups broccoli florets roughly chopped
6 slices bacon cooked and crumble
½ cup dried cranberries
½ cup sliced almonds
4 oz Garden Vegetable Philadelphia cream cheese 1/3 less fat
1 cup light salad dressing
1/4 cup apple cider vinegar
2 tablespoons sugar.

Cook bacon in pan on medium heat until done drain on paper towel, crumble and set aside.
Roughly chopped fresh broccoli Florets and place in a large mixing bowl. Add crandberries, bacon, and almonds season with salt and pepper to taste and mix well set aside.
In a separate bowl add softened cream cheese, salad dressing, apple cider vinegar, sugar. Wisk the dressing until smooth add to broccoli florets and mix until broccoli is well coated.

Off the Hook on the Plate smoked king fish

Mussel marinara over angel hair pasta!

You literally have dinner for 4 on the table in less than 30 minutes keep it simple and fresh! Fresh tomatoes, parsley, garlic extra virgin olive oil a little white win, fresh mussels from the market and voila! It just doesn't get any easier then that!

Healthier Chicken Parmesan with creamy tomato basil spaghetti

This is a quick middle of the week family meal. It will feed up to six and take less then 30 minutes. Enjoy!

Lighter and easier than you think French Dessert!

Summer vegetable pastas

To keep my salads super healthy and easy to make I like to go in my refrigerator and see what vegetable I have on hand and go with what I have and simply toss in with 1 part cooked multi grain pasta to 3 part vegetables add fat free feta cheese or parmesan and your favorite light vinaigrette and voila!

Fourth of July Fish Fry!

Change it up this year take the day and go fishing with the entire family bring home everyone’s catch of the day and make it a fish fry this year! Use my perfect fry fish recipe YOU are going to love it and so will y our guess serve it with a homemade ramoulade and a few side dishes and this might become a new way to celebrate fourth of July with the family! Enjoy!

Perfect fried fish Prep: 8 min Cook:9 min Serve: 4 1 ½ lbs white grunt or any white fish 2 eggs Pinch of sea salt & cracked black pepper ½ cup crushed Ritz crackers ½ cup instant potato flakes ½ cup Italian bread crumbs 2 cups canola oil. Lemon wedges to squeeze on top of fried fish Add oil to a deep frying pan or cast iron pan on medium heat and let it heat up to 350 degrees no more then 375 degrees. Start by mixing the eggs, sea salt & pepper together in a bowl. Add fish and coat on all sides. In a separate shallow dish mix well crackers, potato flakes and bread crumbs. Take your fish out of the egg mixture and tossed gently in the breading and coat well on all sides. Add to frying oil and fry 5 minutes on first side until breading start to golden a little flip and cook additional 4 minutes. Remove and place on paper towel to drain any excess oil. Squeeze some lemon juice over fish serve immediately! See the video at http://offthehookontheplate.com/ Or click on the link to the left Fishing/Cooking with Josee!

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.

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?

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!

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

Perfect salad to go with your grilled meats on Memorial Weekend

Make it healthy without looking the taste! Toss in extra virgin olive oil sliced eggplant and grill on both sides. Let them cool slightly and cut in half. 1 cup of cherry tomatoes cut in half and 2 cups of sliced English cucumber. Dressing 1/4 cup olive oil, 3 tablespoon red wine vinegar 1 tablespoon lemon juice, pinch salt & pepper Wisk together and toss with vegetables.

Happy Memorial day !

Hi everyone, it’s already in the 90's here in Florida and soon to reach that temperature for you all up north! I don't know about you but with Memorial Day weekend I’m thinking grilling, grilling and some more grilling so of course we have to have sides to go with our protein. Switch up the old potato salad to a nice fresh salad topped with a few pickled vegetable it gives your salad lots of kick and keeps it refreshing and not too filling leaving room for all that good protein you are going to grill! Here is an example of one of mine, a few pickled mushroom and banana peppers and voila you have a party in your mouth!!

Fish Cakes with homemade ramoulade!

Find out how they are made buy clicking on the link below where I show you how1 http://offthehookontheplate.com/

Mojito Cupcakes

I created these cupcakes with the feel of being on vacation in the Florida Keys! Mojito Cupcakes 18.25 oz box Classic white cake mix 3 eggs 1 cup non alcoholic or Mojito mix or margarita mix 1/3 cup water 2 tablespoons vegetable oil 1/2 cup sour cream Icing 8 oz cream cheese 1 tablespoon margarita mix 3/4 cup powder sugar 8 oz whipped topping thawed Zest of 1 lime. ½ cup toasted coconut (optional) 24 lime wedges (optional) Preheat oven at 350. Line muffin pan with paper cups. Set aside. In a large bowl add cake mix, water, margarita mix, eggs, sour cream and eggs. Mix well until batter is smooth. Spoon batter in each cup 2/3 of the way. Bake 18 to 20 minutes. Let cool completely. In a separate mixing bowl add cream cheese, powered sugar, margarita mix zest of one lime mix well. Gently fold in whipped topping. Pipe a couple tablespoon icing on each cupcake and garnish with a sprinkle of toasted coconut and small lime wedges.

My pizza recipe published in Taste of Home magazine!

My new website Off the Hook on the Plate!

Thank you to all who have subscribed so far. I am looking forward to share with you more fishing adventures that are sure to end in an Off the Hook recipe. You can subscribe at anytime it's simple just to the left on this page you see "Fishing/cooking the fresh catch of the day with Josee!" and underneath the link will take you directly to my new website you will also get one heads up on the next posting/webisode which are once a week every Sunday morning! Hope you all join and lets' have some fun and cook and eat delicious fish recipes!!

Join me tomorrow for my first webisode "Off the Hook on the Plate Recipe!

This is my new website that will have one webisode a week sharing my two passion my love for cooking and fishing sure to end in a delicious recipe! I garrantee it! Here is the link to go to!

www.offhtehookontheplate.com

Cobb Salad for dinner

Its a hearty salad and it's perfect for a warm spring night!

Sometime you just have to treat yourself! Ahi Tuna

Make it at home it's more affordable and well the reward you get from creating this appetizer will have you very much satisfied!!

Let's get cooking with Josee!: Strawberry shortcake!

Let's get cooking with Josee!: Strawberry shortcake!: You know it the Florida strawberry season just ended and I couldn't help myself but to bake strawberry shortcake with my last handpicked str...

Strawberry shortcake!

You know it the Florida strawberry season just ended and I couldn't help myself but to bake strawberry shortcake with my last handpicked strawberries.
I use the light bisquick mix instead of making 4 individual shortcake make on big one and it will serve 6. Add lemon or orange or lime zest to the batter and the strawberries and wow you will have extraordinary shortcake I guarantee you! Bon appétit!

Robert Irvine Dinner Impossible "Live Show" Capital Theater!

I had a blast with Robert Irvine during his show! He is such a charming guy! He had me drinking straight up oils and well the Salmon & Tuna dish was delicious!!

Fish turnover with Aloha sauce

Easter Brunch keep it simple this year!

Half of a pink grapefruit, soft scramble fresh herbs eggs and maple bacon and voila! It's a fantastic brunch that is simple but yet looks awesome! It's simplicity at its best mes amis!.

Another offshore fishing trip my friends!

We plan on bringing off the fresh catch of the day!

Fish dinner!

Eat more fish my friends use fish in your recipe to substitute other protein do this 3 times a week and you are on your way to a healthier you!

Breakfast & Brunch starter

Nothing is better than fresh fruit to start your morning!

Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. They are second only to bananas as America's favorite tropical fruit. The season for pineapple runs from March through June, but they are available year-round in local markets.

Blueberries in just one serving, you can get 14 mg of Vitamin C it's almost 25 percent of your daily requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and capillaries. It also promotes iron absorption and a healthy immune system.

Garden Broccoli Salad

That's right it's that time a year where we head outside and have fun BBQ but we always get the potato and macaroni salad and we forget this oldie but goodie!! Make it at your next cookout! Your going to ask yourself why have I not made this one in years!! Bring it back my friends! Bon Appetit!

Grilled Pineapples and cream!

Spring is definitely here and it's time for quick and light dessert! So grill fruits and top with a little whipped cream and voila a delicious and healthy dessert!

Roasted Beet salad with goat cheese and walnuts with a balsamic orange vinaigrette

Take the time to pick up and roast fresh beets rather than the can beets. Even non beet lover will love this salad! Make a little vinaigrette with balsamic vinegar and citrus Perfect for a spring/summer side to any grilled meats! Ummmmmmmmmm

Food Blog Forum, Orlando Florida at Disney!

This was my first time at a Food Blog seminar and well my goodness it was awesome the Hosts, the food the round table meetings all of it was just awesome I tell ya! Next one I am definitely there!

Stay tune my friends, I will be posting yesterday's Offshore fishing Trip soon!

Grab a pole, join your hubby and bring the kids and have a fabulous and fun day catching the Fresh Catch of the day! It doesn't get better than this and try one of my recipe ideas your going to love them! Or just join me on my trips!!I'm planning on having more of those fishing videos and fish recipe ideas and just plain off the hook dishes in the future to share with you all!! So stay tune!!:)

Fish cakes!

Next time you have fish and you want to do something different with it chopped it all up add onions, celery, egg, bread crumbs your favorite seasonings and replace that expensive crab meat with your fish and voila fish cakes for dinner!

Make a Greek Salad for dinner.

This time a year the weather is warmer and a nice lean and loaded salad is a not too heavy dinner my friends!
Start the night before by marinating chicken tenders in extra olive oil, garlic, lemon and your favorite herbs.
The next day grill your chicken and makes the salad tomatoes, feta, olives, and beets and if you have it potatoes dress it up with homemade vinaigrette! It just doesn't get better than this mes amis!

Stir Fry Healthy!

Use your favorite fresh veggies and lean protein a little extra olive oil, garlic and ginger and some low sodium soya sauce and voila a simple quick and healthy dinner!

It's the Florida Strawberry season!!

You know me I love the simplicity of things! Whether it's picking local grown fruit or veggies or just whipping up a delicious dish with just a few fresh ingredients! We all know I’m a frugal gal! I buy produce when it's in season because you get the best tasting produce and you also get them at the best price! For some reason you appreciate it more so when it's mango time I make my mango salsa! When it's citrus time I make my lemon meringue pie! And it's now our strawberry season I just love it! Try it yourself buy local and in season and create the freshest dishes possible there is nothing better than that and it will leave you feeling kind of spoiled! Nothing wrong with that either mes amis!