Easy Greek Salad

One bag of prewashed romaine lettuce or 1 head of romaine lettuce, wash well and spin dry (rewash the bagged salad)

I hothouse cucumber peeled, seeded, sliced

1 tomato, sliced

1 small red onion, thinly sliced, use amount desired

16 Greek Olives, as garnish

Feta Cheese, coarsely crumbled

Salad Dressing:

6 tablespoons of best quality extra virgin olive oil

2 tablespoons of fresh squeezed lemon juice

2 tablespoons of crumbled feta cheese

1/4 tablespoon of dried oregano

1 small garlic clove finely minced

Kosher salt and Fresh Ground Black Pepper to taste

Whisk all the salad dressing ingredients together in a small bowl.  Season to taste with salt and pepper.

Place salad greens and cucumber in a large salad bowl, drizzle with the salad dressing and toss well, taste and adjust seasonings as desired.  Add the tomatoes and red onion, toss lightly and serve on chilled salad plates. Sprinkle lightly with crumbled feta cheese as desired, garnish with 4 Greek Olives, per serving, placed “in” the salad.  Serves 4

Chewy Chocolate Espresso Cookies

 

6 Tablespoons of all purpose flour sifted

1/4 teaspoon baking powder

1/4 teaspoon salt

8 ounces of high quality semisweet chocolate chips

1/2 cup of unsalted butter

3/4 cup of sugar

2 teaspoons of instant espresso powder (Medaglia D’Oro or Ferrara)

2 large eggs

2 1/4 teaspoons vanilla extract (good quality)

1 cup high quality semisweet chocolate chips

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or use a silicone baking mat such as Silpat.  Mix the flour, baking powder and salt with a fork in a small bowl, set aside.  Melt the 8 ounces of chocolate chips and the butter over low heat.  Remove from the heat.  In a medium bowl add the sugar, espresso powder, vanilla and eggs, using an electric mixer, beat until well blended.  Stir the sugar/egg mixture into the warm chocolate mixture using a spatula or wooden spoon.  Stir in the flour mixture and the 1 cup of chocolate chips, mix well. 

Drop the cookie mixture by the tablespoon onto the prepared baking sheet, spacing cookies 2 inches apart.  Bake for about 10-12 minutes or until the tops crack but the cookies are still soft.  Cool 5 minutes before removing from the baking sheet.  Transfer cookies to a rack for further cooling.  Makes 2 dozen cookies.

Secrets To Fabulous Scrambled Eggs

 

Serves 2

4 large eggs

1/4 cup of half and half

1 tbsp. of unsalted butter

Kosher salt, Freshly Ground Black Pepper, Fresh Chives (optional), Crumbled Goat Cheese (optional)

Whisk the eggs in a bowl with the half and half.  Add kosher salt and fresh ground black pepper to taste.  Over low heat, melt the butter in a saute pan, swirl the melted butter in the pan so that the bottom of the pan is covered.  Add the eggs, increase the heat to medium-low and stir the eggs constantly (preferably with a rubber spatula) until the eggs reach desired doneness (do not overcook, the eggs will continue to cook when removed from the heat).  After removing the pan from the heat add a tiny bit of butter, minced chives and or crumbled goat cheese if desired.  Stir the eggs, taste and correct seasonings.  Serve on warmed plates.

Easy Chocolate Mousse

Today we’re going to learn to make chocolate mousse! This is the simple version, but if you don’t tell, no one will know it’s so easy and soooo good!

Here’s what you’ll need:

• A package of chocolate pudding mix (if you’re in a hurry use the instant mix, if you don’t have anytime at all buy the pre-made chocolate pudding and if you have a bit of time buy the mix that you cook, this will give you the best flavor)
• Milk to make the pudding
• A container of whipped topping (I like the extra creamy Cool Whip, “off-brands” not a good idea)
• A plain chocolate bar
• some orange liqueur (optional)
• Fresh mint sprigs (optional for garnish)

This is the deal, you’re using just a few ingredients here, so get the best tasting products you can afford otherwise it’ll taste awful. You can buy mini bottles of liqueur in wine stores if you don’t have some at home and don’t want to buy a big bottle.

Make the pudding according to the directions on the package, if using liqueur, remove 1 Tbsp. of milk before adding the milk to the mix and add 1 Tbsp. of liqueur (taste the pudding and see if you want to add a bit more). If you’ve cooked the pudding allow it to chill in the refrigerator.

Slowly add some whipped topping to the pudding, folding it in gently with a rubber spatula. You want to add enough whipped topping so that the pudding becomes light and airy, but not so much that you lose the chocolate taste.

Spoon the mousse into decorative glasses or use large wine glasses, top with a dollop of whipped cream, shave some of the chocolate bar over the top and put a mint sprig along the side. Voila! Chocolate Mousse!

Fast, Fabulous and Fun Cocktail Party

A Cocktail Party is the perfect way for women entrepreneurs to throw a great party without all the fuss involved in planning a dinner party. Cocktail Parties are fun and glamorous, you can look like you knocked yourself out and “wow” everyone with a quick trip to the supermarket.To keep things glamorous, serve all beverages in martini glasses or champagne flutes. Set up a self serve station for drinks and appetizers, include the basics like glasses, napkins, and plates for appetizers. Purchase high quality cocktail napkins and do not use paper plates.

If you have a beautiful table cloth, stack some books and small boxes (sturdy shoe boxes will do the trick) of varying heights on the table, cover with the table cloth. Place your best serving trays on the covered books and boxes, this will make an interesting arrangement as the serving trays will be at different levels on the table. Place flowers in a beautiful vase and light votive candles, arrange these on the serving table for a glamorous effect. A few strategically placed wine buckets with bottles of wine and champagne will add a look of elegance to the table.

You’ll want to offer a wide array of appetizers for your guests to nibble on. Crackers fanned out across a platter, bowls of olives and drained roasted red pepppers, a wide variety of nuts, ready made dips and spreads in beautiful bowls, bread sticks served upright in glasses, slice up a baguette and serve with a purchased olive oil based dipping sauce. Serve prewashed baby carrots, and quickly sliced red and green peppers with purchased dip or hummus, serve a variety of cheeses on a cutting board surrounded by grapes, figs, sliced pears or apples sprinkled with a bit of lemon to prevent discoloration. Go over the top and serve paper thin slices of salmon on crackers topped with a smidgen of herb flavored cream cheese, break out the caviar and your favorite store bought pate.

It’s best to have the bar area separate from the food area, to avoid everyone gathering in one spot. Prepare one special signature drink to offer each guest as they arrive to get the party started. Provide sparkling waters, both flavored and unflavored, a wide array of beers, wines and sodas. You’ll want to serve both white and red wines and of course your favorite champagne; add a few mixers to the bubbly like creme de cassis for a Kir Royale or a touch of peach nectar for a luscious Bellini. If you don’t want to serve as bartender all evening set up a well stocked self serve cocktail station with all the necessities and make sure to have plenty of ice!

Well it’s time to dim the lights, light some candles, play your favorite CDs or iTunes on the Ipod, slip into that slinky, sexy dress of yours and get ready to impress your guests!

Souper Easy Dinner

As woman entrepreneurs, we have an abundance of tasks to take care of through the day and dinner is not usually a priority. However, I have the perfect answer that will ensure you will be staying away from the cardboard pizza boxes.

Not many people give soup and salad the credit it rightfully deserves and in a pinch, it can really be a lifesaver, accommodating  your busy lifestyle as well as a healthy choice for dinner.

Starting with a can of soup, perhaps one of those Progresso soups with the chunky vegetables and meat.  Add a squeeze of fresh lemon juice and a few grinds of black pepper. If you have a few sprigs of parsley handy, chop it up and sprinkle it on just before serving.

Everyone buys (or has bought) those bagged salads,  you can buy them with the dried cranberries ad nuts in them. Make sure to rinse off the salad greens–(Do not trust the packaging and think they are already pre-washed.) If you didn’t buy the salad with all the fixings, throw in some dried cranberries, toast a few almonds or walnuts, sprinkle in your favorite cheese and toss well. Dress it up with your favorite bottled or homemade dressing and season with a pinch of kosher salt and ground black pepper.

You can warm a baguette up in the oven and even toast some nuts for it–Toasting nuts gives them a lot more flavor. Finish off the dinner with a luscious berry sorbet with some cookies (you know the ones, the cookies hidden away in the back of the cupboard, the Pepperidge Farm Cookies) and you’re good to go!

And there you have it–A souper easy dinner!

The BEST Chocolate Chip Cookie Recipe Ever!

Who doesn’t love a great chocolate chip cookie? Chocolate chip cookies probably bring back the most childhood memories and of course, if you’ve ever tried them, Mrs. Field’s chocolate chip cookies are the absolute best! So what’s a cookie cravin’ girl to do when she can’t get a hold of Mrs. Field’s delectable delights? That’s right! Pull out the cookie sheet and make your own!

Todd Wilbur of the fabulous website Top Secret Recipes creates perfect clones of famous brand name products. And luckily, he has a clone recipe for Mrs. Field’s chocolate chip cookies!

So grab that spatula, mixing bowl, and bake the best chocolate chip cookies that money can buy! Soon you will be in cookie heaven!

Perfect Salad Dressing

After you start making your own flavorful salad dressing you will never hit the “bottle” again! Want to “dress to impress” this will do the trick!

1/4 cup red wine vinegar

2 Tbsp. country style or dijon mustard

1 Tbsp. minced, fresh parsley

1 small garlic clove finely minced

1/8 tsp. Kosher salt or Sea salt

1/8 tsp. freshly ground black pepper

1/3 cup extra virgin olive oil

In a medium sized bowl add all of the above ingredients except the olive oil. Gradually add the olive oil in divided portions whisking it to blend.

Makes 3/4 cup. Store in a cruet or jar, whisk briskly to blend before serving.

Warm Goat Cheese Salad

Crispy salad greens tossed with a spicy mustard dressing and topped with warm goat cheese is a delicious salad combination!

One bag of mixed Spring Salad

6 Tbsp. of extra virgin olive oil

3 Tbsp. Fresh Lemon Juice

1 tsp. Dijon Mustard

1 egg, beaten in a shallow bowl

1 Tbsp. freshly grated Parmesan Cheese (not the green can, the real stuff)

1/3 cup seasoned breadcrumbs

1 8 ounce log of Goat Cheese, Montrachet preferred sliced into 8 slices

1 Tbsp. butter

1Tbsp. olive oil

Kosher salt

Freshly ground black pepper

Combine the olive oil, lemon juice and Dijon mustard in a small bowl whisk thoroughly to blend. Season to taste with salt and pepper.

Place the bread crumbs on a plate, add the Parmesan cheese then toss to combine.

Dip the goat cheese slices lightly in the egg, then coat both sides with the bread crumb mixture

Place the breaded goat cheese slices on a plate and refrigerate for 15 minutes at least (may be prepared ahead, cover)

Just before serving, melt the butter with the olive oil in a skillet do not allow the butter to brown. Over medium heat cook the cheese slices until golden brown on both sides about 4-5 minutes.

Whisk the dressing to blend, drizzle the dressing over the salad greens to coat lightly, toss then season to taste with kosher salt and freshly ground black pepper. Arrange dressed salad greens on plates that have chilled in the freezer. Arrange cheese on top. Serve immediately. Serves 4.

Best Ever Ice Cream Sandwiches

Once you make ice cream sandwiches this way, there is no going back to store bought ice cream sandwiches … EVER!

1 pint of good quality coffee ice cream, softened

12, 3 inch Pepperidge Farm Chocolate Chunk Cookies

Place 6 cookies upside down on a baking sheet that will fit in the freezer, the flat side of the cookie must be facing up. Using an ice cream scoop place a scoop of ice cream in the center of each cookie. Top the ice cream with another cookie, flat side down. Gently press down on the top cookie to spread the ice cream to the edge of the cookie. When you have made all six sandwiches, cover with plastic wrap and place in the freezer for at least two hours. You may wrap the sandwiches individually and store for a month (I guarantee they will NOT last that long). Six delectable, delightful Ice Cream Sandwiches

You may vary the cookie-ice cream combinations to suit your taste! Have fun and enjoy!

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