Wednesday, April 27, 2011

Cheese Fodue

Over the weekend, i tried fondue for the first time. It was amazing. I went to "Simply Fondue" in Great Neck. I had cheddar cheese fondue. This is made from beer and cheese. They gave me many things to dip in the cheese. They gave me bread, olives, carrots, broccoli, and several other vegetables. This fondue was so cheesy and delicious. I fell in love with it. If you never had fondue, you are missing out!


Monday, April 25, 2011


King crab meat has a sweet, juicy taste. Crab can be served in many different ways.  It is commonly served accompanied by hot melted butter.  Crab legs are already cooked before you purchase them.  They are frozen to secure their taste and only need to be re-heated or steamed before serving. I steam my crabs.  I let the water boil and then add the crab legs and cover the pot.  You will know when they are done once you can smell them.  You can pick at one just to make sure.  Preparing crab legs isn't a hard task, what is tricky is breaking these shells to get to your prize.



This weekend i tried a hybrid of two of my favorite foods in the world, bacon and shrimp.  I went to an all you can in buffet in Far Rockaway, Queens and this appetizer was delicious.  The shrimp was boiled perfectly and the bacon was fried to a tasty crisp.  This dish is very easy to make as well.  You will need as much shrimp and bacon as desired and tooth pics or bamboo sticks.  First you take out the veins in the shrimp, peel them, and wash them.  The you cut each slice of bacon into the even pieces and wrap the bacon around the shrimp.  Insert the stick into the bacon and shrimp so that the bacon will not unravel.  Season if desired, then you steam oil and deep fry until it comes to a crisp. 


Saturday, April 23, 2011

Red Velvet Cupcake

The Cupcake Corner is located in Garden City, NY. They have over 15 different cupcake flavors. My favorite is the red velvet cupcake. This is the best red velvet cupcake i have ever eaten. This cupcake consists of red velvet cake, topped with The Cupcake Corner's cream cheese frosting. On top of the frosting, there are red, pink, and white sprinkles. I like to eat most of the cupcake first and then the frosting. The reason i do this is because i think the frosting is the best part and want to save it for last. If you love red velvet cupcakes like me, you should go to The Cupcake Corner!


Wednesday, April 20, 2011

Chicken Marsala

A delicious, classic chicken dish -- lightly coated chicken breasts with Marsala wine and mushrooms. You will need:
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat the chicken pieces in the flour mixture. In a large skillet, melt butter in oil over medium heat. Place the chicken in the pan and cook until it's lightly brown. Next, turn over the chicken pieces and add the mushrooms. Pour in the wine and sherry. Cover the skillet and simmer chicken for 10 minutes until the chicken is no longer pink and the juices run clear. Serve with noodles, penne, or whatever you desire. Enjoy! :)
- Nicole

Friday, April 15, 2011

Buffalo Wrap

I love buffalo chicken. Public House 55 in Garden City, NY has the best buffalo wrap. Inside a warm wrap is crispy buffalo chicken, lettuce, tomato, and blue cheese. You can choose to have your wrap either spicy or mild. I prefer mine spicy. Sometimes i will even add extra hot sauce to my buffalo wrap. I get this buffalo wrap about once a month, and crave it whenever i am not eating it. It is so delicious. For anyone who is a buffalo chicken lover like me, you should go to Public House 55!


Wednesday, April 13, 2011


 I wouldn't call this a meal, i would refer to this dish as a mid-day snack, or a small lunch.  Plantains and salami is a popular Dominican appetizer.  I make this on a regular basis whenever i can't decide on what to eat.  It is very tasty and it is easier to cook than eggs.  Just simply chop up some green plantain and some salami of any brand and fry both to a golden brown crisp.  The price of the salami may depend on the brand but some people would say it's cheap.  Some eaters may add fresh lettuce or avocado while eating, i prefer lettuce.


Pizza with Fresh Tomatoes and Basil

You will need:
- 1 tablespoon yellow cornmeal
- 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
- 6 teaspoons extra-virgin olive oil
- 1 1/3 cups, grated pasteurized mozzarella
- 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
- 1/4 cup grated Parmesan
- 1 large garlic clove, minced, optional
- 6 fresh basil leaves, plus extra for garnish
- 1/2 teaspoon salt

Pizza Dough: (if not purchased)
- 1/2 cup warm water (105 to 110 degrees F)
- 2 teaspoons dry yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil

Mix the warm water and yeast in a small bowl to blend. Let it stand until the yeast dissolves which takes about 5 minutes. Mix the flour and salt in a food processor to blend and then blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until its smooth. Next, transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume which takes about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.) Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Then, sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet. Next, drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Then, arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan and arrange basil leaves on top. Next, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top which takes about 15 minutes. Once it's done, drizzle 1 teaspoon of oil over each pizza and spinkle with basil for garnish and salt. Finally, cut the pizza into wedges and serve. Enjoy!

- Nicole

Saturday, April 9, 2011

Has everyone seen Bobby Flay on The Food Network? You should go to Bobby's
Burger Palace. The closest one to NY is in Paramus, NJ. My favorite thing
to get from Bobby's Burger Palace is the buffalo burger. You can get either a
beef or chicken patty. It comes with lettuce, blue cheese, and hot sauce
on it. I suggest that everyone get thier burger crunchified. Crunchified means
that chips are put on the burger for an ultimate crunch. Although, the
buffalo burger is my favorite, Bobby's Burger Palace has many other
delicious burgers.


Wednesday, April 6, 2011

Swedish Meatballs

Swedish Meatballs are so tasty and so delicious.
You will need:

- 1 1/2 cups soft bread crumbs, about 3 slices bread
- 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 3/4 cup milk
- 2 pounds ground beef
- 2 tablespoons butter or margarine
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 can (10 1/2 ounces) condensed beef broth
- 1 cup half-and-half or light cream
Combine bread crumbs, onion, salt, pepper, nutmeg, and 3/4 cup milk in a large mixing bowl. Let milk soak into the crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet. Remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings. Then, stir flour into drippings. Cook and stir constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. If you want to add a little bit more spice, add 1/2 tsp black pepper, 1/2 tsp white pepper, and 1/4 tsp ground allspice after taking it out the oven. Best served with noodles. Enjoy!
- Nicole

Tuesday, April 5, 2011


I happen to be obsessed with bacon.  I never thought i would see the day that ice cream and bacon would come together as one.  Priced at 2.99, this desert is a vanilla ice cream sundae, topped with layers of maple syrup and lastly its with hickory smoked bacon to top it off.  I happen to live when crisp salty bacon is followed by a sweet tasting combination, like bacon and syrup.  Others may not like the sweet and salty mixture but for bacon lovers, i suggest you give this dessert a try. 

Monday, April 4, 2011

Homemade Cheese Ravioli

You will need:

Ravioli Dough:
- 2 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon olive oil
- 2 eggs
- 1 1/2 tablespoons water

Ravioli Filling:
- 1 (8 ounce) container ricotta cheese
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup provolone cheese, shredded
- 1 egg
- 1 1/2 teaspoons dried parsley

Pesto-Alfredo Cream Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 3 tablespoons prepared basil pesto sauce
- 2 cups heavy cream
- 1/4 cup grated Parmesan cheese
- 1 (24 ounce) jar marinara sauce

Egg Wash:
- 1 egg
- 1 tablespoon water

Mound the flour and salt together on a work surface and form it well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough. Then, knead the dough until its smooth. (Add more flour if the dough is too sticky) Form the dough into a ball and wrap tightly with plastic. Refrigerate it for 1 hour. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix it all well. Set the filling aside. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat. Preheat an oven to 375 degrees. Beat the egg with the tablespoon of water to make the egg wash. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter and seal the edges. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, which should take 4 to 8 minutes. Drain the ravioli's well. Next, grease a baking sheet and place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes. To serve the ravioli, drizzle the marinara sauce over the ravioli and then top with the cream sauce. Enjoy :)

- Nicole