Is it time for a drink?

I wanted a martini but with blood orange juice.  I found one of Food Network.  It’s really good and potent.  But next time I may add more blood orange juice.  I was too lazy to take a photo.  But it’s red and beautiful.

Blood Orange Martini

  • 4 ounces vodka
  • 1/2 ounce triple sec or flavored orange liqueur
  • 2 ounces blood orange juice
  • 2 blood orange slices

In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain the libation from the ice into a martini glass. Garnish with the orange slices.

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You like margarita and martini?  They you’ll probably like this one.  It’s very yummy.

Grapefruit Margarita Martini
From RecipeZaar

  • juice of 1/2 large grapefruit (I used Oasis pink grapefruit juice but didn’t measure, probably between 1-2 ounce)
  • juice of 1 lime
  • 1/2 teaspoon superfine sugar, plus more for rimming glass
  • 1 1/2 ounces of silver tequila
  • 1 ounce orange-flavored liqueur

Place superfine sugar, grapefruit and lime juice in cocktail shaker and swirl until sugar mostly dissolves. Pour in tequila, liqueur and at least 4-6 cubes of ice. Shake vigorously for 30 seconds. Strain in sugar rimmed martini glass and garnish with lime wedge or grapefruit section.

Pecan Caramel Cheesecake

I wanted to share with you a yummy dessert.  And when I was looking through my photostream of Flickr I saw this cheesecake I made in 2006.  It was a real success.  My friends loved it.  They left with the recipe.  When I do cheesecake, I always use reduced-fat cream cheese.

Since it was made 4 years ago, the photos were not very good.

Pecan Caramel Cheesecake
From CHOW Vol.1#4, pg.41

Crust:

  • 1 1/4 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar

Cheesecake:

  • 2 lbs cream cheese
  • 1 cup granulated sugar
  • 1 egg yolk
  • 3 eggs
  • 1 teaspoon vanilla extract

Caramel:

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup roughly chopped pecans
  • 1 pinch sea salt
  1. Preheat over to 350. In a medium bowl mix the crust ingredients until thouroughly combined. Press the mixture into the bottom of a 9-inch springform pan.
  2. For the cheesecake, mix the cream cheese and sugar until well incorporated. Add the eggs one at a time, and mix completely after each addition. Add the vanilla extract and mix until blended.
  3. Pour the cheesecake mixture into the pan. Bake until ready (about 40 minutes). Let cool completely.
  4. For the caramel, combine the sugar and 1 tablespoon of water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until amber in color. Immediately add the butter and stir to incorporate. Remove from heat, add the heavy cream, and mix well. Let cool to room temp.
  5. Pour the caramel over the cheesecake and scatter the pecan and sea salt over the top.

Mexican Chicken

I made this recipe a lot.  With chicken legs, with boneless skinless chicken breasts.  I always prefer to use a part without skin and without bone.  I took the recipe in Recettes du Quebec a few years ago.

I like how easy it is.  You put the chicken in the dish.  Mix the sauce ingredients and pour on the chicken.  That’s it!

Mexican Chicken
4-6 servings

  • 1-2 lb boneless skinless chicken legs or boneless skinless chicken breast
  • 1 cup ketchup
  • 1 cup water
  • 1/4 cup Worcestershire sauce
  • 1 dash cayenne pepper (you can use more if you like it spicy a lot)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt (optional)
  • 1 teaspoon celery salt (optional) or celery seed
  • 1 teaspoon chili powder (you can use more also)
  • 2 tablespoons lemon juice
  • red chili pepper flakes (optional) (I like to add a good teaspoon but now with my son I can’t add it)
  1. Put chicken legs in a baking dish.
  2. Mix all remaining ingredients. Pour the sauce over chicken legs.
  3. Bake, uncovered, in a preheated oven of 325 F for about 2 hours. If you use boneless chicken breasts, it may be less than 2 hours. I don’t remember. Baste a few times with the sauce.

South-West Marinade

I took this recipe on Recettes du Québec.  It’s yummy with pork, chicken and even beef. The marinade is enough for 2 pork tenderloin.  You can put your meat in the marinade and freeze for later.

South-West Marinade

  • 1 cup ketchup
  • 3 tablespoons red wine vinegar
  • 1 teaspoon garlic powder or 3 garlic cloves, chopped
  • 3-4 tablespoons brown sugar (I always use 3)
  • 1/2 teaspoon pepper
  • 1/4 cup molasses
  • 1/2 teaspoon onion powder
  • 1 bay leaf
  1. Mix everything in a bowl or a ziplock bag. Put the meat in it for at least 1 hour. But it’s really yummy overnight. And I even let some pork tenderloin in it for 48 hours. I like to cut the pork tenderloin in slices lenghwise. That way it absorbs more marinade.
  2. Cook on the bbq but it can also be cook in oven or in a skillet. You can brush with the remaining marinade while it cooks.

Meatloaf

Meatloaf is pure comfort food to me.  I like it served with mashed potatoes.  It’s hard to do a yummy meatloaf that is also low in fat.  If you have recipes to suggest me, I would like to see them 🙂

I did this meatloaf on Sunday.  It’s heatlhy with the added bulgar.  Maybe not the best.  But with ketchup on top, it’s really good.

Meatloaf
From RecipeZaar

8 servings

  • 2 tablespoons sesame oil
  • 1 1/2 cups onions, finely diced
  • 1 cup carrot, shredded
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon dried savory
  • 1 teaspoon dried whole thyme
  • 1/2 teaspoon salt (I omitted it)
  • 1/4 cup bulgar wheat
  • 1 lb lean ground beef
  • 1 large egg, beaten
  1. Preheat oven to 350 degrees F, then oil an 8″x4″ loaf pan & set it aside.
  2. Heat the oil in a large skillet over medium heat, then add onions, carrots, garlic, savory, thyme & salt.
  3. Saute for about 3 minutes, or until the vegetables begin to soften, then add the bulghur & cook another 3 minutes, before removing from the heat & setting aside.In a large mixing bowl, combine ground beef & egg, then add the sauteed vegetable mixture, mixing by hand until well combined.
  4. Transfer the mixture to the prepared loaf pan & bake in the oven 30 to 40 minutes or until the top is lightly browned & the loaf is firm to the touch. Remove the pan from the oven & run a dull knife along the sides of the pan, then invert it onto a serving plate to release the loaf. Let sit about 5 minutes before slicing & serving.

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And I have to share with you one of my favorite meatloaf recipe.  Unfortunately I don’t have a photo cause the last time I made it was probably 6 years ago and I was not very good with food photo.  But I plan to do it in the near future.

Meatloaf Stuffed with Mushrooms and Cheese
From Sarah but I took the recipe on the blog of Gourmandises d’Isa

Filling:
butter
1/2 onion, chopped
2 garlic cloves, chopped
8 ounces fresh mushrooms, sliced
4 ounces cheese, grated (you can try with any cheese, sharp cheddar is really good in this meatloaf)

Meatloaf:
1 lb ground beef
1/2 lb seasoned sausages, remove the links to be able to incorporate the sausages to the ground beef  (it’s really good with italian sausages)
1/2 cup italian breadcrumbs
1/2 cup fresh parsley, chopped
1/4 cup ketchup
1 egg, beaten
1 teaspoon salt (now I would omit it cause with the sausages it will be salty enough for our taste)
1/2 teaspoon pepper
1/2 teaspoon thyme
1/4 teaspoon sage

Melt butter in a skillet.  Add mushrooms, onion and garlic until water of the mushrooms has evaporated.  (I liked when the mushrooms are golden)
Stop the heat and add grated cheese and stir to let melt the cheese  (I always remove from the heat also) Set aside.

Mix remaining ingredients.  Spread half the mixture in the bottom of a loaf pan and level with the back of a spoon.   Spread uniformly the mushroom mixture on the meat.  End with the remaining meat.  You can add a little bit of water to the remaining meat so it’s more easy to work with.  It will be easier to spread on the mushrooms.  Level again with the back of a spoon. Brush the meatloaf with ketchup if wanted.

Cook in preheated oven of 350F for about 1 hour.
Wait 10 minutes before slinAttendre 10 minutes avant de trancher.

Twice-Baked Potatoes 2 Ways

I like trying different ways of twice-baked potatoes and these 2 recipes were a big hit here.

In the first recipe, there is caramelized shallots of top.  Maybe I caramelized them a bit too much but anyway they were so yummy.  I had leftover in the pan.  But 2 minutes later, they were none left.  I ate them all LOL


Twice-Baked Potatoes with Caramelized Shallots
From RecipeZaar

8 servings

  • 4 russet potatoes, cleaned
  • vegetable oil
  • 1 cup havarti cheese, coarsely grated (I used part-skim cheddar)
  • 1/2 cup sour cream (I used fat-free sour cream)
  • 1/4 cup whole milk
  • 1/4 teaspoon cayenne
  • 3 tablespoons butter
  • 1 1/2 cups shallots, thinly sliced
  • 1 tablespoon fresh parsley, chopped (I used fresh chives)
  1. These small potato cups (each one is half a russet potato) are a great choice if you’re short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.
  2. Preheat oven to 400°F Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. (I always bake my potatoes in the microwave about 12 minutes for 2 potatoes and I flip them at mid-cooking).  Cool potatoes slightly.
  3. Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end.  (I didn’t cut the potato in half.  I cut only a thin slice on one side and emptied the potato)  Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
  4. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
  5. Preheat oven to 350°F Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.

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These small potatoes or Potato Boats as I said to my son, were a really big hit.  The word Boats made a huge difference for him.  I liked to eat a potato boat.  And the carrots in them are a big plus to the potatoes.

Creamy Carrot Potato Boats
From RecipeZaar

8 servings

  • 4 small baking potatoes
  • 1 cup cooked sliced carrot
  • 4 ounces reduced calorie cream cheese
  • 1-2 tablespoon skim milk
  • 1/8 teaspoon salt (I omitted it)
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped green onions
  1. Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.  (Microwave 12 minutes for 2 potatoes flipping them at mid-cooking)
  2. Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
  3. In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
  4. Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.