I found a new "favorite" :) ... Very tasty side dish or appetizer with only one little problem: You can't stop eating them ;)  Even a picky eater /who doesn't change his/her mind about spinach/ will like them. It's a good way to get your child to eat his veggies. If you keep the ingredients secret, nobody will know it's full of spinach :) ... And last but not least, its very easy and quick to do!

Garlic-Spinach Balls:

1- 1,5 cup crushed seasoned stuffing (or regular breadcrumbs) 

1 cup finely chopped onion

4 eggs lightly beaten

1/2 cup melted butter

3/4 cup grated parmesan

3 garlic cloves, minced

1/2 - 1 teaspoon dried thym

salt

pepper 

1 package frozen spinach (about 10 ounces) - thawed and squeezed dry
In a large bowl, combine  the first 9 ingredients. Stir in spinach until blended. Roll into small balls. Place in a greased baking pan. Bake at 35o F for about 15-20 minutes or until golden brown.

 

 

My "FavouriteHusband" :) used to go with his colleagues every Tuesday, after work, to a place called Savannah. They had this TuesdaySpecial-ChickenWings... It was very tasty, spicy - just the perfect way how ChickenWing-Fanatics like it :) ... But, unfortunately: all good things come to an end. The small resto-pub changed its owner and went through a renovation, including the menu. No more ChickenWings on the horizon :( ...

However the feelings of nostalgia are normal and healthy, too much nostalgia can have a negative effect ;)... so I decieded to give a try and duplicate those "addicting wings".

It was such a success, that since: If It's Tuesday This Must Be Belgium ChickenWing :)))

Marinated Chicken Wings:

for the marinade:

2 tablespoons soy sauce

1,5 tablespoon sesame seeds (toasted or not)

1,5 tablespoon ginger - grated

1 tablespoon sesame oil

1,5 tablespoon sugar (white or brown)

2 pinches of cayenne chili pepper

3 garlic cloves - crushed

2-3 lb chicken wings

Cut chicken wings into three sections; discard wing tips. Mix all ingredients for the marinade, add chicken wings and marinate at least 2 hours (or overnight). Preheat oven to 400 F. Arrange the chicken wings in a single layer on a large nonstick baking sheet. Bake it 25 minutes, then turn each wing upside down and return to the oven for 20 more minutes. You can finish the "baking process" with 1-2 minutes under grill (both side).

Serve them with garlic sauce to add extra pleasure ;) :

2 tablespoons spring onions - finely chopped

4 teaspoons soy sauce

1 tablespoon rice vinegar

1/2 teaspoon sesame seeds oil

3 garlic cloves - crushed

1/2 teaspoon sugar (brown or white)

1 pinche of cayenne chili pepper

Mix all ingredients together; let sit for 5 min., serve and enjoy!

Last time I cooked some rice and served with stir-fried spinach; just as an alternative to traditional mashed potatoes...

I think my favourite dessert is without doubt a Cheesecake - nearly any type of Cheesecake. I haven't met "one kind" yet which I didn't like. But the one with Blueberry is definitely on the top of my list.

I was looking for an easy recipe, and I was searching on the web. Here is what I've found and tried and liked so much, that since... I would like to do it (and of course to eat it) every single day...

BestEver Blueberry Cheesecake:

12 oz. cream cheese

1/2 teaspoon vanilla

2 eggs

1/2 cup sugar

for the crust:
1 1/4 cups chocolate biscuit or graham cracker crumbs - the best is the chocolate cookies crumbs
1/4 cup melted butter
1/4 cup sugar

for the topping:

4 cups blueberries

1/2 cup sugar

1 cup water

2 tablespoons corn starch

1 tablespoon lemon juice

In a bowl, combine crust ingredients. Press mixture into bottom of a 10 inch (25 cm) springform pan and set aside.

Blend cream cheese, eggs, vanilla and sugar. Turn into crust. Bake at 350 F (preheated oven) for 35 minutes.

Combine -for the topping- blueberry (fresh or frozen) with sugar and water. Bring it to boil. Soften cornstarch in 2 tablespoon of water. Slowly add this "paste" to berries. Simmer for about 15 minutes. Add lemon juice. Leave it to cool. Spoon warm glaze over cooked cheescake. Leave it to cool, then refrigerate for few hours, or if you can wait - the whole night...

Do not try just to taste "a spoon" because - it's so tasty and delicious - you won't be able to stop before it's too late... and nothing left for your guests...

 

This cheesecake became one of my favourite dessert. It's a little bit time consuming to prepare, but the result is worth it. Very special and rich taste, without being too sweet. Difficult to wait the 3-4 hours "chilling time"; every time I have to remind myself to be patient enough and not to taste it too soon :) ... And of course, next morning when it's exercises time, I force myself to stay on my "stationary bike" the time strictly necessary to burn the exact amount of calories I've received "via my favourite, most delicious dessert" :)) ...

Double Chocolate Cranberry Cheesecake

 

Crust:

1 1/4 cups (300 mL) chocolate biscuit or graham
cracker crumbs - the best is the chocolate cookies crumbs
1/4 cup (50 mL) melted butter
1/4 cup (50 mL) sugar

Filling:
1/3 cup (75 mL) sugar
1/4 cup (50 mL) water
1 1/2 cups (375 mL) cranberries, fresh or thawed
1 lb (500 g) Cream Cheese, softened
1 cup (250 mL) sugar
1/2 cup (125 mL) flour
3/4 cup (175 mL) whipping cream
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla
3 eggs
1/2 cup (125 mL) sour cream
4 oz (120 g) white chocolate, melted and cooled
4 oz (120 g) semi-sweet chocolate, melted and cooled

Preparation:
To begin to make filling, in a small saucepan, combine sugar, water and cranberries. Bring to a boil and simmer 5 minutes. Let cool.
Preheat oven to 300°F (150°C).
In a bowl, combine crust ingredients. Press mixture into bottom of a 10 inch (25 cm) springform pan and set aside.
In a large bowl, beat Cream Cheese with sugar and flour until smooth. Add whipping cream, then lemon juice and vanilla, stirring well. Beat in eggs one at a time. Add sour cream last.
Set aside 1 cup (250 mL) of Cream Cheese mixture and fold cranberries into it. Divide remaining Cream Cheese mixture into 2 equal portions. Add white chocolate to one and semi-sweet chocolate
to the other.
Spoon each of the three batters over prepared crust, without stirring. Draw a knife through batter to create marbled effect.
Bake in centre of oven for 1 hour and 15 minutes or until firm to touch. Turn oven off and let cake stand in over for 30 minutes with oven door ajar. Remove from oven, cool to room temperature and refrigerate for at least 3 to 4 hours before serving. Garnish with chocolate shavings and frosted cranberries.
Notes: This dessert must be made ahead because of the refrigeration time. It also freezes well, either whole or portion-sized.

 

This is something special, if you like pork, and you are having guests. Ist so easy to prepare and so tasty... it just works wonder everytime you invite somebody. Whenever I made it - and invited friends over for dinner - it was a success... and everybody was asking for the recipe... I try not to eat pork at all... but since I tried this recipe, it's very difficult to "manage" (one month) without it...

Marinated Pork Fillet with mushrooms and green beans:

For 2 personnes:

2 pork fillets (300 gr each)

250 gr /8 oz Pleurotte mushrooms

250 gr /8 oz Portobello mushrooms

250 gr /8 oz green beans

4 garlic cloves (with the skin on)

Olive oil

Sea salt & pepper

For the marinade:

3 tblsp Soya sauce

2 tblsp vegetable oil

2 tblsp honey

1 tsp dried whole chilli pepper (crushed)

2 garlic cloves (crushed)

2 tblsp lemon or lime juice

Mix all the ingredients for the marinade. Pour into a resealable freezer bag (17,8X20,3cm) together with the pork fillets. Keep it in the fridge for at least 30 min.

Preheat the oven (400 *F/200 *C) . Clean and cut the mushrooms into big pieces. Wash and pat dry the green beans. Prepare 4 garlic cloves - but leave the skin on. /or 1 whole garlic/

Take out the pork fillets from the plastic bag, fry them 4-5 min each side in a little olive oil (very hot temp.) - turning just once.

Put aluminium foil on a big oven tray. Arrange the green beans, mushrooms and the garlic cloves/or the whole garlic (with the skin) on it; pour over little olive oil; salt and pepper to taste. Then put on top of the vegetables the 2 pork fillets. /Or you can do separately, the veg. on a different tray/

Cook in the oven about 10-15 mint - check with a meat thermometer (it has to be 145 *F), this is the only definitive way to know that your meat is cooked properly... When you take the tray out of the oven, leave the meat to "rest" for 5 minutes.

Pour the marinade into a saucepan and "bubble" just once.

Serve (with the syrupy sauce) after the 5 min resting time immediately and enjoy the compliments about your cooking ability and tasteful dinner...

Velvety carrot-ginger soup:

A colourful bowl of silky-smooth carrot soup sets the mood for a decadent holiday dinner. It's so rich and velvety you may think it's made with cream. Not at all!

 

3 garlic cloves

1 large onion

2 tbsp. (30 ml) butter or olive oil

6 large carrots

1 large or 2 small parsnips (optional)

1 tsp. (5 ml) grated fresh ginger or 1-1/2 tsp. (7 ml) bottled minced ginger

1-1/2 tsp. (7 ml) ground cumin

1/2 tsp. (2 ml) salt

1/4 tsp. (1 ml) ground nutmeg

4 cups (1 L) water

2 (10-oz/284-mL) cans undiluted chicken broth

Carrot Coleslaw Garnish (recipe, below)

Coarsely chop garlic and onion. Melt butter in a large saucepan over medium heat. Add garlic and onion and stir often until soft, 5 min. Meanwhile, peel carrots and parsnips. Slice into 1/2-inch- (1-cm-) thick rounds. Grate ginger. Add all to onion mixture. Sprinkle with cumin, salt and nutmeg. Stir in water and undiluted chicken broth. Bring to a boil. Cover. Reduce heat to medium-low. Simmer, stirring often, until vegetables are very tender, 30 minutes.

Ladle about one-third of soup into a food processor. Whirl until puréed, scraping down inside of bowl as needed. If you like your soup with a velvety silken texture, press through a sieve into a clean saucepan. Discard anything that doesn't pass through sieve. Repeat with remaining soup in 2 more batches. Soup will keep well, covered and refrigerated, at least 5 days or freeze up to 1 month.

When ready to serve, heat soup over medium-high, stirring often until hot. For an hors d'oeuvre, pour soup into shot glasses or demitasse cups. For a first course, serve in warm bowls. Spoon some of Carrot Coleslaw Garnish (recipe, below) in centre of each. Swirl a little sour cream on top, if you like.

• Carrot Coleslaw Garnish: Grate 1 large carrot using large holes on box grater to create long carrot shreds. Finely dice 1 large celery stick. Place carrot and celery in a small bowl with 1/2 tsp. (2 ml) each salt and granulated sugar. Stir in 1 tsp. (5 ml) white-wine vinegar. Taste. Add more salt or sugar if needed. Stir in 2 tbsp. (30 ml) chopped fresh chives. Use right away or cover and refrigerate up to 3 hours.