Here was my Get Forked Friday post for the Volusia County Moms!
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Get Forked Fridays!
For several months now, I have been submitting recipes for a local blog site called Volusia County Moms. (She has a FB page too!) Its very popular in the area and I have a section called Get Forked Friday! I have been enjoying having a larger audience for my recipes, but Ive been slacking to post in here lol.. so!
This was a recipe I posted not too long ago!
With a cherry inside!
Individual Cherry Cobbler Pie’s!
What you need:
- 1 cup all purpose flour
- 1/2 cup plus 2 tbs raw sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup cold butter
- 6 cups pitted cherries
- 2 tbs cornstarch
- 1 egg
- 1/4 cup milk
- 3 tbs bourbon
What you do:
Preheat oven to 400°
Make topping. In a medium bowl stir together flour, 2 tbs raw sugar, baking powder, salt, nutmeg and cinnamon. Cut in cold butter until mixture looks like coarse crumbles. Set aside.
Make filling. In a saucepan combine cherries, 1/2 cup of the raw sugar, the bourbon and cornstarch. Cook over medium heat until cherries release juices, stirring occasionally. The mixture is ready when it thickens and is bubbly. Keep it hot.
Assemble cobbler. whisk together egg and milk. Add to flour mixture, stirring just until moistened. Pour cherry filling into a Mini Pie Pans and Immediately drop topping with a spoon into mounds on top of filling.
Bake for 20-25 minutes or until topping is golden brown. Let cool in pans for about 1 hour before serving.
Food Editor for Floridian View Magazine, July Edition.
Spaghetti Chicken Tetrazzini
What you need:
1 package Baby Bella sliced mushrooms
olive oil
4-5 Organic boneless skinnless chicken thighs,
Salt & Pepper
5 cloves of fresh garlic finely diced
1 cup of white wine (if you wouldn’t drink it don’t use it)
1 box of spaghetti
1 1/2 cups of heavy whipping cream
2 cups freshly grated parmesan cheese
1/2 cup freshly grated mozzarella
1 sprig of fresh basil, leaves picked and torn into pieces.
4-5 thinly sliced pieces of prosciutto ripped into pieces
2 Fresh roma tomatoes cut into large chunks
What you do
1. Preheat the oven to 350 degrees.
2. Heat a pan big enough to hold all the ingredients, and pour in a splash of olive oil.
3. Season the chicken pieces with salt and pepper and sear them in the oil.
4. Remove the chicken and add to the pan the garlic (sauté for 1 min) Then add fresh mushrooms.
5. Add the wine, and chicken and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
6. Add the cream to the pan, The tomatoes and the torn prosciutto then bring to the boil and turn the heat off.
7. Season well with salt and freshly ground black pepper.
8. Add the drained spaghetti to the creamy chicken sauce and toss well.
9. Add three-quarters of the Parmesan and all of the basil and stir well.
10. Transfer to an ovenproof baking dish, sprinkle with the remaining Parmesan and the mozzarella and bake in the oven until golden brown, bubbling and crisp.
You can add more parmesan when serving if you wish.
YUM!
Feelin’ Crabby?
I have a new Food Editor gig for a new magazine out of the West Palm area! It’s an exciting adventure and the first issue was called Flavors! (check em out on FB!)
My recipe for Crab salad was on the cover, so I thought I would share it with you guys! It’s a light and easy recipe, check it out!
- Juice of 1/2 Fresh Lemon
- 1 tablespoons Dijon mustard
- 1 tablespoon Real Mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 24 ounces crabmeat, drained, picked over (if you can get fresh crab legs, Julianne the mean from the legs for presentation purposes)
- 1 head of Butter Lettuce
- Fresh Micro greens for garnish
Whisk the lemon, mustard, mayo, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. Place in a bowl (or a martini glass if you want to have fun with it) on top of a butter lettuce leaf, and garnish with micro greens.
For a Special treat, top with some caviar.
Get Forked 