How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

Red Wine Top of Rib

Using only seven ingredients, our Red Wine Top of the Rib recipe is easy to make and fall-apart delicious! The trick to tenderized meat is to slice it against the grain after the initial cooking process and put it back in the over for a final roast. We highly recommend that you use a red wine that can be enjoyed when your rib is complete; try a full flavored wine such as a Merlot or Shiraz. This will add additional flavor to the dish and will help tenderize your meat.

We used Grow & Behold's, Top of Rib. This cut of meat can be compared to a brisket in terms of its cooking method and texture. The difference is that the top of rib is smaller and more tender. What makes Grow & Behold meats so different is the way they raise their animals. The cattle are raised in an environmentally safe and managed pasture. The majority of the animals' diet is grass-based. These animals are raised by the dozens, not by the thousands. Additionally, all cattle are humanely slaughtered and Glatt Kosher, 

Serving: 6-8

Prep Time: 20 minutes

Cook Time: 2 hours and 20 minutes

[Kosher for Passover]

Ingredients

1 Top of Rib (4.5 lb)

1 tablespoon of Worcestershire Sauce

2 cups of Barbecue Sauce

1 cup of Red Wine

3 tablespoons of garlic powder

3 tablespoons of onion powder

3 tablespoons of paprika

Directions

1. Preheat oven to 250 degrees

2. Lay on a flat surface the top of rib. Generously coat each side with garlic powder, onion powder and paprika.

3. Place the meat in a baking dish. If the meat is too long for the baking pan, you can fold over in order for the top of rib to fit. 

4. Place in the oven for 10 minutes uncovered. 

5. Remove rib from the oven and flip over. Place back in the oven uncovered for an additional 10 minutes. 

6. In a large measuring cup, add 1 cup of red wine and 2 cups of barbecue sauce. Mix well. 

7. Remove rib from the oven. Pour wine mixture over the meat, making sure that it is thoroughly covered in the sauce. 

8. Tightly cover the meat with tin foil, and place back in the oven for 1 hour. 

9. Remove meat from the oven. Flip the rib over and place back in the oven for 30 minutes. 

10. Remove meat from the and slice against the grain. Here's a great article on How to Slice Meat Against the Grain.

11. Place meat back in the over covered for an additional 30 minutes. [Slicing the meat will allow each piece to get absorbed in the sauce]. 

Mediterranean Tuna Salad

Serving: 3

Ingredients:

1 can of White Albacore Tuna with oil. (10 oz)

1/4 cup of chopped Spring Onions

1/4 cup of chopped Red Onion

1/4 cup of chopped Red Bell Pepper

1/4 cup of sliced Green olives

2 1/2 tablespoons of Lemon Juice

3 teaspoons of Paprika 

Directions:

1. In a bowl, add the tuna (do not remove the oil), spring onion, red onion, red bell pepper, and green olives. Mix well.

2. Once combined, add the lemon juice and paprika. Mix well. 

3. Serve cold and enjoy! 

Chocolate Mousse Trifle

Serving: 4 glass mini trifle bowls

Ingredients: 

10.7 oz package of red velvet Oreo's

3 bananas

8 oz. of cream cheese

11.5 oz. of dark chocolate chips

8 oz. of cool whip

7 oz. of whip cream

Raspberries to top it off! 

Directions:

1. Crush up the oreos until they are a crumb-like texture. Divide and press evenly into each trifle bowl

2. Thinly slice each banana. Evenly lay out the banana slices on top of the oreo layer 

3. Melt the chocolate chips in the microwave for about 30-45 seconds

4. Place the cream cheese in a separate bowl. Add the melted chocolate to the cream cheese and mix together using an electric mixer

5. Fold in the cool whip to the cream cheese and place mixture on top of the banana layer

6. Add a nice even layer of whip cream to the top, and a few raspberries to finish off your dessert! 

Corn Soufflé

Serving:15-20

Ingredients: 

1. 3 cans of whole corn 

2. 3 cans of cream corn 

3. 7 eggs

4. 3 1/2 tablespoons of sugar

5. 1 teaspoon of salt

6. 1 cup of non-dairy creamer or milk 

7. 3 tablespoons of margarine or butter 

Directions: 

1. Pre heat oven to 350 degrees.

2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 

3. Place the whole corn and cream corn in a large bowl.

4. In a separate bowl, whisk eggs and then combine with corn.

5. Add sugar, salt, and creamer to the mixture.

6. Pour mixture in a baking pan. 

7. Sliver remaining margarine and place on top of mixture. 

8. Bake for approximately 1 hour and 45 minutes or until golden brown. 

Apple Cranberry Crumble

Serving: 6

Ingredients:

1. 3 green apples

2. 1 1/2 cup cranberries

3. 1 cup brown sugar

4. 1/2 cup flour 

5. 3/4 cup oats

6. 7 tablespoons margarine

7. 1 tablespoon cinnamon   

Directions:

1. Preheat the oven to 375 degrees. 

2. Spray the bottom of pan with cooking spray.

3. Cut the apples into bit size cubes.

4. Mix the cranberries and apples together and place in bottom of the pan. 

5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 

6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.

7. Remove from the oven and let cool.

~Happy Holidays~ 

Cranberry Sauce

Serving: 6

Ingredients

1. 12 oz. of cranberries

2. 1 cup sugar

3. 1 cup water 

4. 11 oz. can of mandarin oranges (drained)

5. 2 tablespoons of fresh orange rind 

Directions

1. Wash cranberries thoroughly

2. Add water and sugar to saucepan and bring to boil

3. Once the water begins to boil, add cranberries, mandarin oranges, and fresh orange rind

4. Return to boil and let simmer for one hour, stirring occasionally
5. Let cool and refrigerate until ready to serve!  

Serve as a side dish as part of your Thanksgiving meal! 

Pecan Latkes

**We decided to develop a "Thanksgivukkah" recipe using the Manischewitz Potato Pancake Mix in response to the Manischewitz Recipe Contest.  We'd appreciate all of your votes as each one will make us one step closer to winning.  Clicking here will take you directly to the voting page.
~Happy Holidays~

Serving: 20 latkes

Ingredients

1. One 6-ounce box of Manischewitz Potato Pancake Mix

2. 1 cup of pecans

3. 2 large eggs

4. 1 pinch of salt

5. 1 cup of cold water

6. 1 cup of vegetable oil

Directions

1. In a medium bowl, beat two eggs.

2. Add a pinch of salt.

3. Add 1 cup of cold water and mix well.

4. Stir in contents of Manischewitz package and mix.  Allow batter to thicken for 3-4 minutes.  Mix again.

5. Place pecans in a blender and mix until finely chopped.  Add the pecans to the potato mix.  

6. On a medium-high heat, drop a spoon size of the potato mixture into the frying pan.  Make sure the latkes are flat and spaced out in order to evenly cook.  

7. Once the bottom of the latkes are brown, flip over and repeat process. 

8. Continue to add vegetable oil when needed for your additional batches.  

9. When latkes are ready to be taken out of the frying pan, have a plate ready to place the latkes on.  It is best to have a paper towel underneath the latkes in order for the excess oil to be soaked out.  

This dish is best served with applesauce and/or sour cream.   

Roasted Edamame

Serving: 2-3

Ingredients

1. 2 cups of cooked edamame

2. 2 tablespoons of olive oil

3. 1/4 teaspoon of crushed garlic

4. Salt to taste

Directions

1. Pre heat oven to 375 degrees. 

2. Place edamame in a bowl.

3. Add olive oil, salt, and crushed garlic into the bowl of edamame.  Mix Well. 

4. Take a baking sheet and spray with cooking spray.

5. Evenly spread edamame mixture onto the baking sheet.

6. Place in the oven for 15 minutes.

7. Remove the edamame from the oven and place in the broiler for 10 minutes on the same temperature.  (The broiler will give your edamame a crispy texture).  

8. Continuously check on the edamame in the broiler, as every oven is different, therefore do not wait until the 10 minute mark to make sure that the edamame has not burned.  

Breaded Cauliflower

Serving: 6

Ingredients

1. Head of cauliflower

2. 3 egg whites 

3. 1 1/2 cups of seasoned breadcrumbs 

4. 3/4 teaspoon of salt

Directions 

1. Preheat oven to 400 

2. Line a baking sheet with tinfoil and set aside

3. Cut the cauliflower into small florets and wash thoroughly

4. Set two bowls aside, one with the egg whites, and the other bowl with the breadcrumbs and salt

5. Dip each floret into the egg and then into the breadcrumbs until it is fully coated

6. Place the fully coated floret onto the baking sheet until all the florets have been covered

7. Bake for about 30 minutes or until golden brown, turning over the florets halfway through baking 

8. Enjoy while hot! 

Stuffed Veggie Pizza Potatoes

We enjoyed making this recipe for She Scribes. 

To get the recipe for this delicious side dish, click here.

Stuffed Tomato

Serving: 6

Ingredients

1. 4 cups of cooked red Quinoa 

2. 8 large tomatoes

3. 2 chicken thighs

4. 1/2 cup of sweet barbecue sauce

5. 2 cups of spinach leaves

6. 1/4 tablespoon of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.

2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.

3. Bake chicken for 30 minutes.

4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  

5. Chop chicken into 1/4th inch or bite size pieces and set aside.

6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes

7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.

8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.

9. Add the filling into the tomatoes.

10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 

11. Take a baking tray and spray with cooking oil.  

12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.