Patti

Healthy Spice Rub Salmon over Forbidden Rice

December 8, 2016 By Patti 5 Comments
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This is my go-to salmon recipe, which I cook quite frequently. I love that this dish not only has a upscale restaurant appeal; it’s also quite tasty, can be prepared quickly, and also has so many health benefits.

I was inspired by a Dr. Oz show many years ago that spoke of the health benefits of turmeric and other spices, so love that I’m adding healthy spices to my family’s diet. This healthy spice rub mixture is not only good for salmon, but I have used this versatile spice rub for other fish varieties and scallops. And yes, it’s also Dr. Oz speaking of the health benefits of salmon that inspired me to cook salmon so frequently.

Forbidden rice has a beautiful appearance on a plate (I love the contrast in colors against the salmon) and has an amazing nutty taste. It’s also a great source of the antioxidants referred to as anthocyanins. Although it is also known as black rice, forbidden rice is actually a very dark purple in color, so contain the same antioxidant benefits of blueberries and acai.

I hope you enjoy this quick, tasty and healthy dinner entrée as much as my family does.

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Healthy Spice Rub Salmon over Forbidden Rice

Healthy and elegant salmon dinner you can cook at home, in about 30 minutes.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Entree

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

1 cup Forbidden Rice
1 3/4 cups water
2 salmon fillets I get mine here
2 tablespoons olive oil I get mine here
1 tablespoon ground ginger
2 teaspoons sage
1 teaspoon turmeric

Instructions

Rice:

Combine rice and water in a sauce pan and bring to a boil; reduce heat and simmer for an additional 30 minutes.
Let stand for a few minutes and fluff with a fork before serving.

Salmon:

Mix ginger, sage and turmeric in a small bowl until well combined.
Generously sprinkle spice mixture on both sides of salmon fillets and set aside. Reserve some of the spice mixture to use as a garnish.
While rice is cooking, heat olive oil in a medium size skillet over medium heat.
Pan fry salmon fillets over medium heat, about 5 minutes on each side or until desired doneness.
To plate, place a salmon fillet over the forbidden rice. Garnish with reserved spice mixture.

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2016 EPCOT International Food & Wine Festival

November 5, 2016 By Patti Leave a Comment
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This year is the 21st Annual EPCOT International Food & Wine Festival. I love this tradition and we have visited 3 times this year (so far). There are just too many selections available to try everything in one visit. We enjoyed the dishes that have been there in the past years, as well as some new dishes.

Eat to the Beat Concert Series:

While you’re at the festival, check out the Eat to the Beat Concert Series. On our last visit, we were able to see Living Colour. They put on such an amazing performance that we made a point to see them twice that day. I sure hope they return next year.

The full list of performances can be found at Concert Schedule.

Grilled Beef Skewer with Romaine, Apricots and Feta Cheese; Ricotta and Zucchini Ravioli with Rustic Tomato Sauce; and Peanut Butter and White Chocolate Mousse with a Caramel Drizzle – The Chew Collective

Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel – The Chocolate Studio Tasting

Seared Scallop, Truffled Celery Puree, Brussels Sprouts and Wine Mushrooms featuring Melissa’s Produce – Wine & Dine Studio

Oikos Greek Yogurt Vanilla Cake Soaked in Ouzo with Yogurt Whipped Cream and Pistachios; Chicken Gyro with Tzatziki Sauce featuring Oikos Greek Yogurt; and Spanakopita – Greece Tasting

Spicy Tuna Poke with Seaweed Salad and Nori Rice – Hawaii Tasting

Loaded Mac ‘n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers and Green Onions; Pickled Beet Salad with Herbed Goat Cheese, Minus 8 Vinaigrette and Toasted Walnuts – Farm Fresh Tasting

Grilled Lamb Chop with Mint Pesto and Potato Crunchies; Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut – Australia Tasting

Apple Strudel with Vanilla Sauce; and Roasted Bratwurst in a Hard Roll – Germany Tasting

Belgian Waffle with Berry Compote and Whipped Cream; Hoegaarden Witbier – Belgium Tasting

Caramel and Chocolate Creme Brulee topped with Caramelized Sugar; Escargot Croissant with Garlic and Parsley; and Gruyere and Cognac Onion Soup – France Tasting

Irish Cheese Selection Plate: Irish Cheddar, Dubliner and Irish Porter; and Warm Chocolate Pudding with Irish Cream Liqueur Custard – Ireland Tasting

Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream; and The Tipsey Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats – Scotland Tasting

“Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce; and Canadian Cheddar Cheese Soup served with a Pretzel Roll – Canada Tasting

Slow Cooker Marinara Sauce

May 29, 2016 By Patti 5 Comments
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Easy Homemade Marinara Sauce made in a slow cooker. This recipe is great to make in large batches and always kept on hand (it freezes well) for a quick weekday dinner.

The taste of homemade marinara sauce can never be replaced by a jar sauce. Not only does homemade marinara sauce taste so much better, but I’m able to control the quality of the ingredients and amount of salt in the recipe. Jar sauces (even high quality and organic brands) often contain way too much salt.

It does take time to make a homemade pasta sauce, so I choose to make large batches of sauce, in a slow cooker and freeze in portion sizes. I find 3 cup portions are the most useful since many recipes call for a jar of pasta sauce (equaling 3 cups). Marinara sauce is so versatile in the typical American diet. I know my family frequently enjoys a wide variety of Italian dishes. I hope you enjoy this slow cooker marinara sauce in your family’s favorite dishes, just like we do.

Recommended for this recipe:

Try these other Main Dish Recipes:

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5 from 4 votes

Slow Cooker Marinara Sauce

Easy Homemade Marinara Sauce made in a slow cooker.

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Entree

Cuisine: Italian

Servings: cups

Author: Patti from CooksRecipeCollection.com

Ingredients

2 tablespoons olive oil extra virgin
2 medium onions chopped
6-7 cloves garlic minced
4 tablespoons dried oregano
2 cups chicken broth (or vegetable broth for a vegetarian and vegan alternative)
4 28 ounce cans whole tomatoes
4 15 ounce cans tomato sauce
3 6 ounce cans tomato paste
5 bay leaves
salt and pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat, add onions and saute until translucent, about 10 minutes.
Add garlic and cook an additional 5 minutes.
Add tomato paste, oregano and broth or water; cook an additional 30 minutes.
While the onion mixture is cooking, place whole tomatoes in your slow cooker, crushing tomatoes with back of wooden spoon. Add cans of tomato sauce and bay leaves to slow cooker.
Once onion mixture is ready, add to slow cooker and stir to combine.
Cook on high for 7-8 hours.

Notes

This recipe is for a 8 quart slow cooker. If your slow cooker is a different size, you will need to modify the recipe accordingly.

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Springerle Cookies

December 12, 2015 By Patti 2 Comments
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These Springerle Cookies were inspired by my German grandmother’s family recipe. My grandmother’s Springerle Cookie recipe calls for baker’s ammonia as a rising agent, which is not easily found locally. Because of this, I chose to substitute baking powder for the baker’s ammonia making this recipe more accessible to everyone.

This recipe is unusual in one other way. You will need to leave these cookies out to dry 8 hours or overnight. While you may be tempted to skip this step, I wouldn’t recommend this and it is really well worth the time. By drying the tops of the cookies it keeps the integrity of the molded design. When you later cook them, they will only rise from the bottom and keep your beautiful molded design intact. I have used a Springerle Cookie rolling pin that was passed down to me from my mother and provides a very traditional look. Very intricate molds and rolling pin designs are also available, providing a look for all occasions and desired looks.

This year I participated in the annual Great Food Blogger Cookie Swap. Each of the participants in the swap makes a dozen cookies and sends them to 3 other food bloggers. In turn, we receive a dozen cookies from 3 other food bloggers. It was quite inspiring to be included in such a great group of food bloggers and exciting to receive my packages of goodies in the mail. I chose this Springerle Cookie recipe as my submission since they store and ship so well. I’m already looking forward to participating in next year’s swap. Not only does the Great Food Blogger Cookie Swap a great experience, but it also raises money for children’s cancer research.

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Springerle Cookies

Springerle Cookies inspired by my German Grandmother's family recipe.

Prep Time8 hrs 30 mins

Cook Time20 mins

Total Time8 hrs 50 mins

Course: Cookies

Cuisine: German

Servings: dozen

Author: Patti from CooksRecipeCollection.com

Ingredients

2 tablespoons anise seeds
3 1/2 cups flour
1 teaspoon baking powder
4 eggs
1/2 teaspoon anise extract
1 pound powdered sugar

Instructions

Line 4 cookie sheets with parchment paper and sprinkle anise seeds on each sheet.
Combine dry ingredients in bowl and set aside.
Beat eggs, powdered sugar and extract to large bowl and beat until light and fluffy, about 8-10 minutes.
Slowly add the flower mixture to the eggs and mix until combined. This will create a thick and heavy dough.
Work with small amounts of dough on a floured surface, while keeping remaining dough covered with a damp dish towel.
Kneed dough on lightly floured surface until less sticky and can be rolled out.
Roll to about 1/4 inches and then use Springerle Rolling Pin or molds to shape cookies.
Cut cookies with rotary cutter or small knife. I use a pizza cutter.
Place cookies on cookie sheet and cover with dish towel. Allow to dry 8 hours or overnight. The cookies will be dry on top, but damp on the bottom.
Bake in an oven preheated to 250 degrees for about 20 minutes. The baking time will depend on the size of your mold. The cookies will be done when the tops are still pale and the bottoms are lightly browned.
Cool completely and store in an airtight container.

2015 Epcot International Food & Wine Festival: Celebrating 20 Years

November 21, 2015 By Patti Leave a Comment
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The Epcot International Food & Wine Festival is an annual family tradition. This year was even more special since Epcot was celebrating the 20^th anniversary of the festival. To celebrate the anniversary, The Chew filmed a week of their show from the festival and Epcot additional tasting booths for featuring elegant The Chew tastings.

This year we not only attending the opening day, but also enjoyed two other visits to the festival. One of our visits even included pouring rain, as you can see in some of the photos, but that can’t stop the fun when you’re at Epcot, right? There are so many tasting options that I would highly recommend at least two visits to the festival, to enjoy all the options available.

After enjoying the many tasting opportunities, or even if you want to take a bit of a break, check out the many cooking and wine demonstrations at The Festival Center and the Eat to the Beat Concert Series during to enhance your festival experience.

Ricotta and Zucchini Ravioli with Rustic Tomato Sauce; Vanilla Panna Cotta with Fresh Figs and Pistachio Brittle – Sustainable Chew Tasting

New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam; Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel; Olive Oil-poached Salmon with Fresh Corn, Bacon and Pepper Jam – Chew Lab Tasting

Trio of Artisan Cheese (Karst Cave-aged Cheese served with Honey, La Bonne Vie Goat Cheese served with Craisin Bread and Rogue Creamery Oregon Blue Cheese with Berry-Port Compote); Cheese Fondue with Sourdough Bread; Sterling Vintner’s Collection Cabernet Sauvignon – Cheese Studio Tasting

Chicken Gyro with Tzatziki Sauce; Spanakopita; Vegan Moussaka with Gardein Sausage Crumbles – Greece Tasting

Tuna Poke with Seaweed Salad and Nori Strings; Kona Brewing Company, Big Wave Golden Ale – Hawaii Tasting

The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats; Innis & Gunn Rum CASK OAK Aged Beer; Seared Sea Scallop with Spinach-Cheddar Gratin and Crispy Bacon; Fresh Potato Pancake with Scottish Smoked Salmon and Herb Sour Cream – Scotland Tasting

Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs – New Zealand Tasting

Grilled Lamb Chop with Mint Pesto and Potato Crunchies – Australia Tasting

Belgian Waffle with Berry Compote and Whipped Cream; Potato and Leek Waffle with Beer-braised Beef and Smoked Gouda Cream – Belgium Tasting

Warm Chocolate Pudding with Kerrygold Irish Cream Liqueur Custard; Irish Cheese Selection Plate (Irish Cheddar, Dubliner and Irish Porter); Kilkenny Irish Cream Ale – Ireland Tasting

Canadian Cheddar Cheese Soup; “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce; Moosehead Lager – Canada Tasting

Double Chocolate Brownies with Praline Topping

September 10, 2015 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Is chocolate your weakness? Maybe you need an easy and delicious desert to take to a get together with family or friends. These chocolate brownies are the definition of extra chocolaty goodness, containing both cocoa powder and chocolate chips (I prefer to use dark chocolate chips). They are then taken to the next level with the addition of a melt in your mouth praline topping.

I’ve been making chocolate brownies with praline topping for over 30 years and they are still my favorite. They bring back memories of making them for my family as a young teenager. It still surprises me how a recipe from your youth can bring back so many good memories and comfort!

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Double Chocolate Brownies with Praline Topping

These double chocolate brownies are taken to the even the next level of goodness, by adding a melt in your mouth praline topping.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

Brownies

3/4 cup butter softened
1 1/2 cups sugar
3 eggs lightly beaten
3/4 cup cocoa powder
3/4 cup flour
3/4 cup chocolate chips (I prefer dark chocolate chips)
3/4 cup pecans chopped

Praline Topping

1/2 cup brown sugar
3/4 cup pecans chopped
2 tablespoons butter melted

Instructions

Preheat oven to 325 degrees.
Lightly prepare a 9" x 12" baking dish with cooking spray or butter, set aside.
In a large bowl, beat butter and sugar, then add eggs and stir until well combined.
Add cocoa powder and flour and mix to combine well.
Fold in chocolate tips and pecans.
Spread batter evenly into prepared baking dish.
To make praline topping, combine brown sugar, pecans and melted butter in a small bowl.
Stir ingredients until well combined.
Sprinkle praline topping evenly over brownie batter.
Bake for 30 minutes.
Allow to cool in baking dish.
Cut into 2 inch bars.

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Whole Wheat Cheddar Cheese Beer Bread

August 31, 2015 By Patti 34 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Whole Wheat Cheddar Cheese Beer Bread makes a quick and delicious accompaniment to your favorite entree. Enjoy that smell of freshly baked bread without the time and effort required for yeast bread.

My family loves that this whole wheat cheddar cheese beer bread is so quick, easy to make and delicious too! It’s so quick and easy to mix up the ingredients, add the beer (for the rising effects) and bake; no kneading or rising time required.

This beer bread can be made with your favorite beer, but I prefer a lager for its lightness in this recipe. Enjoy this rich bread with you dinner entree, or as a great appetizer with your favorite dip or cheese.

Recommended for this recipe:

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5 from 8 votes

Whole Wheat Cheddar Cheese Beer Bread

Whole Wheat Cheddar Cheese Beer Bread makes a quick and delicious accompaniment to your favorite entree. Enjoy that smell of freshly baked bread without the time and effort required for yeast bread.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Bread

Cuisine: American

Servings: slices

Author: Patti from CooksRecipeCollection.com

Ingredients

2 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 1/2 teaspoons baking powder
1 1/4 teaspoon salt
3 tablespoons sugar
1 12 ounce bottle beer
1 cup cheddar cheese shredded
1/2 cup butter (1 stick)

Instructions

Preheat oven to 375 degrees.
Prepare a loaf pan with cooking spray and set aside.
Add all dry ingredients to a large bowl and stir with wooden spoon.
Add beer and stir to just combine, batter will be a bit lumpy.
Fold in the cheddar cheese, being careful to not over mix.
Spread into loaf pan.
Melt butter and pour 1/2 over top of loaf.
Bake for 50 minutes, pour remaining butter over loaf of bread.
Bake another 10 minutes or until golden brown.

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Caprese Sandwiches

August 22, 2015 By Patti 12 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. The freshness of the tomatoes, fresh mozzarella cheese with the perfect touch of basil pesto make the perfect combination on a warm day or evening. Give them a try on a warm summer day with your favorite wine.

My husband and I enjoyed our first Caprese sandwiches at the Viansa Winery in Sonoma, CA. Viansa has beautiful grounds and Italian styled buildings. Each time I make these, we always think of the day we spent at Viansa at a small table outside overlooking the vineyard and enjoying amazing wine with our Caprese sandwiches.

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5 from 5 votes

Caprese Sandwiches

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.

Prep Time10 mins

Total Time10 mins

Course: Sandwiches

Cuisine: Italian

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

1 loaf Ciabatta bread
7 ounces fresh basil pesto sauce (or 3/4 cup homemade basil pesto sauce)
1 pound fresh mozzarella cheese sliced
3 tomatoes sliced

Instructions

Cut the Ciabatta bread in half, to create a top and bottom.
Spread fresh basil pesto sauce on inside of both bread halves.
Lay slices of fresh mozzarella cheese on evenly on bottom half of bread.
Lay tomato slices evenly on top of mozzarella slices.
Close top and bottom of Ciabatta bread and slice into individual portions.
Garnish with fresh basil and serve.

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Spinach and Ricotta Crepes

August 2, 2015 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.

These Spinach and Ricotta Crepes are another great savory crepe recipe option. I love the ease of this recipe. It does take some time to cook the crepes and spinach and then assemble them.

To allow for more time with family and friends, they can be made ahead of time and baked right before you are ready to serve them. This allows you to put together an elegant dinner in just 10-15 minutes.

Recommended for this recipe:

Try these other Crepe Recipes:

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Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Entree

Cuisine: French

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

8 8 inch crepes like our Classic French Crepes
2 pounds fresh spinach
15 ounces ricotta cheese
1/2 cup feta cheese crumbled
1 egg lightly beaten
1/2 teaspoon nutmeg freshly grated
salt and freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons Parmesan cheese

Instructions

Preheat oven to 350 degrees.
Cook spinach over medium heat until slightly limp. You may need to do this in batches depending on the size of your pan.
Drain the spinach and press out any excess liquid, then chop finely and set aside.
In a medium bowl, combine cheeses, egg, nutmeg, salt and pepper.
Stir spinach into cheese mixture to combine.
Spoon 1/8 of spinach and cheese mixture (about 1/2 cup) into each crepe and roll up.
Place in a greased 9 x 13 inch baking dish.
Brush the tops of the crepes with olive oil and sprinkle with Parmesan cheese.
Bake for about 10 minutes, or until starting to brown and heated through.

Notes

If you are preparing ahead of time and keeping in the refrigerator, increase the cooking time to 15 minutes.

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Four Cheese Crepes Recipe

July 29, 2015 By Patti 5 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.

These Four Cheese Crepes make up my family’s favorite French dinner. Each year as we watch Tour de France (my husband is the cyclist in the family), we traditionally celebrate Bastille Day; which always occurs during the 3-week long race. What better way to celebrate a country’s freedom (even if it’s not the country where you reside) than with a decadent meal and a glass of Champagne?

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4.67 from 3 votes

Four Cheese Crepes

These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Entree

Cuisine: French

Servings:

Author: Patti from CooksRecipeCollection.com

Ingredients

8 8 inch crepes like our Classic French Crepes
15 ounces ricotta cheese
4 ounces fresh goat cheese with herbs at room temperature
8 ounces Gruyere cheese grated
2 tablespoons Parmesan cheese grated
1 egg
1/4 teaspoon nutmeg freshly grated
1 tablespoon olive oil extra virgin
2 tablespoons Parmesan cheese grated
1/8 teaspoon nutmeg freshly grated

Instructions

Preheat oven to 375 degrees.
In a mixing bowl, combine ricotta cheese, goat cheese, Gruyere, 2 tablespoons Parmesan, egg and nutmeg.
Place even amounts of cheese mixture into the middle of each crepe, folding in the sides then rolling up.
Place each filled crepe into a greased 9 x 13 inch baking dish, seam side down.
Brush the tops of the crepes with olive oil and sprinkle with the remaining Parmesan cheese and additional freshly grated nutmeg.
Bake in the oven for 10 minutes or until lightly browned.

Patti

Healthy Spice Rub Salmon over Forbidden Rice

Ingredients

Instructions

Rice:

Salmon:

Recommended for this recipe:

Eat to the Beat Concert Series:

Recommended for this recipe:

Try these other Main Dish Recipes:

Slow Cooker Marinara Sauce

Ingredients

Instructions

Notes

Pin this Slow Cooker Marinara Sauce Recipe for later!

Springerle Cookies

Ingredients

Instructions

Double Chocolate Brownies with Praline Topping

Ingredients

Brownies

Praline Topping

Instructions

Recommended for this recipe:

Try these other Bread Recipes:

Whole Wheat Cheddar Cheese Beer Bread

Ingredients

Instructions

Pin this Whole Wheat Cheddar Cheese Beer Bread Recipe for later!

Caprese Sandwiches

Ingredients

Instructions

Recommended for this recipe:

Try these other Crepe Recipes:

Spinach and Ricotta Crepes

Ingredients

Instructions

Notes

Pin this Spinach and Ricotta Recipe for later!

Recommended for this recipe:

Try these other Crepe Recipes:

Four Cheese Crepes

Ingredients

Instructions

Pin this Four Cheese Crepes Recipe for later!