The Cheap Gourmet

Super Easy Pasta Salad

This super easy pasta salad is a favorite for any kind of gathering from Super Bowl parties to weddings and everything in between. The pasta salad can be made with any kind of pasta, but I prefer to use penne. I've also tried it with elbow macaroni and medium size shells. One benefit of using shell pasta is it holds some of the dressing, so if you like a lot of dressing with your pasta salad try using shells instead.

Although this pasta salad is easy to make it does require a bit of prep time to cut all the veggies. It is also best to chill it for at least 2 hours prior to serving.

SUPER EASY PASTA SALAD
Serves: 12
Prep Time: 20 minutes
Chill Time: 2 hours

INGREDIENTS:

1 (16 ounce) box Penne Pasta
1 each Red, Yellow, and Green Bell Pepper, thinly sliced
1/2 Red Onion, thinly sliced
1 (6 ounce) can Whole Pitted Black Olives, drained
1/2 pint Whole Grape or Cherry Tomatoes, halved
1/2 bottle Italian Salad Dressing
Salt and Pepper, to taste

DIRECTIONS:

1. Prepare pasta according to package directions.
2. While pasta is cooking, thinly slice bell peppers and onion and cut cherry tomatoes in half.
3. When pasta is cooked, drain in a collander and rinse with cold water.
4. Transfer pasta to large bowl. Add peppers, onion, and cherry tomatoes.
5. Add 1/2 a bottle of Italian Salad Dressing. Season with salt and pepper, if desired.
6. Gently mix all ingredients together until well combined.
7. Cover bowl and chill for 2 hours prior to serving.

 

Dark Chocolate Peanut Butter Crunch Patties No-Bake Recipe

Dark Chocolate Peanut Butter Crunch Patties are one of my favorite no-bake cookie recipes. They are super easy to make and include common ingredients most of us have on hand in our pantry and refrigerator. These are a great standby when unexpected guests show up because you can whip up a batch in less than 15 minutes.

I recently updated this recipe by using dark chocolate instead of regular cocoa. If you don't care for dark chocolate, feel free to substitute with unsweetened cocoa powder. While this recipe calls for smooth peanut butter, there is no reason you can't use chunky.

These no-bake cookies are exceptionally rich, so avoid the temptation to make them larger than the instructions state. Keeping them small also helps eliminate some of the guilt. I hope you enjoy them so much that you begin your own family tradition of serving them!

DARK CHOCOLATE PEANUT BUTTER CRUNCH PATTIES NO-BAKE RECIPE
Yield: 18 cookies
Prep Time: 10-15 minutes
Cool Time: 15 minutes

Ingredients:

1/2 stick unsalted Butter
3/4 cup granulated Sugar
2 Tablespoons Hershey's Special Dark Cocoa (or Unsweetened Cocoa, if preferred)
1/4 cup low-fat Milk (substitute with Soy or Almond milk, if desired)
1/4 cup Creamy Peanut Butter
1-1/2 cup + 2 Tablespoons quick-cooking Oats
1 teaspoon vanilla

Directions:

1) In a large saucepan, combine butter, sugar, cocoa and milk.
2) Over medium-high heat, cook the mixture until it boils; stir constantly. Once this comes to a boil, it will begin to bubble. At this point, remove pan from heat.
3) Add peanut butter, vanilla and oats. Stir well to combine all ingredients.
4) Drop mixture by teaspoonful on waxed or parchment paper. Flatten with backside of spoon to create 1/4-inch patties.
5) Let cool 15 minutes and serve.

Bacon Buttermilk Pancake Cupcakes with Maple Buttercream Frosting

I selected this post to be featured on my blog’s page at food blogs.

I'm excited to share my Bacon Buttermilk Pancake Cupcakes with Maple Buttercream Frosting recipe. Not to brag, but these are the best cupcakes I have ever baked. Not only do you receive the goodness of a bacon-stuffed pancake, but also the divine decadence of maple buttercream frosting topped with a piece of chocolate covered bacon. Life doesn't get much better than this!

I created the bacon buttermilk pancake cupcakes with maple buttercream frosting as an entry into the Denny's/Foodbuzz BACONALIA challenge. Not only do I have a chance to win cash and a gift card to Denny's restaurant, I was able to experiment with one of my favorite foods – BACON!

These cupcakes taste like buttermilk pancakes, but are the texture of carrot cake. They are very easy to make and perfect for birthday parties, cook-outs, and special occasion events.

 

It's best to prepare the bacon beforehand to provide ample time to drain excess grease. I used thick sliced smoked bacon and baked in the oven at 400 degrees for 20 minutes. You can find the recipe for spicy hot chocolate covered bacon here. You don't have to garnish with chocolate bacon, but it takes the cupcake to an entirely new level.

BACON BUTTERMILK PANCAKE CUPCAKES WITH MAPLE BUTTERCREAM FROSTING AND CHOCOLATE COVERED BACON
Yield: 18 cupcakes
Prep Time: 30 minutes
Bacon Bake Time: 20-25 minutes
Cupcake Bake Time: 10-12 minutes

CUPCAKE INGREDIENTS:
12 slices thick Bacon
2-1/2 cups Cake Flour (can substitute with all-purpose or wheat flour, if desired)
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
1 teaspoon ground Ginger
1 stick unsalted Butter, softened
3/4 cup Dark Brown Sugar
2 large Eggs
1-1/4 cups pure Maple Syrup
1 Tbsp. Vanilla Extract
1/2 cup Buttermilk (shake well)
3/4 cup Walnuts, finely chopped

DIRECTIONS:
1. Preheat oven to 400 degrees Fahrenheit.
2. Line 18"x13" baking sheet with parchment paper. Arrange bacon slices, leaving a bit of room between each slice.
3. Bake for 20 to 25 minutes until dark golden brown and crispy. Remove from oven and transfer to paper towel lined plate to absorb grease.
4. Reduce oven temperature to 350 degrees.
4. In a medium mixing bowl, combine cake flour, baking powder, baking soda, salt, and ginger together.
5. In a large mixing bowl, add butter and sugar. Using a handheld mixer on medium setting beat butter and sugar together until creamy.
6. Add eggs, maple syrup, and vanilla and mix until ingredients are incorporated.
7. Add one-third of flour mixture and mix for about 30 seconds. Add one-third buttermilk and mix for another 30 seconds. Repeat, alternating one-third flour and one-third buttermilk at a time.
8. Chop 6 slices of bacon into small bits.
8. Add bacon bits and walnuts to mixture and gently stir ingredients by hand to incorporate.
9. Line muffin tin with paper or tin cupcake liners or lightly grease muffin pan with butter, vegetable oil, or vegetable oil spray.
10. Bake for 20 minutes or until inserted toothpick comes out clean.
11. Transfer to baking rack and let cool to room temperature.

MAPLE BUTTERCREAM FROSTING
Yield: 2-1/2 cups
Prep Time: 10 minutes

INGREDIENTS:
1 cup unsalted Butter, softened
3 ounces Philly Cream Cheese, softened
2/3 cup Dark Brown Sugar
1/4 teaspoon Sea Salt
1/2 cup Maple Syrup
1/4 cup Pancake Syrup
1 teaspoon Vanilla Extract
1 cup Confectioner's Sugar

DIRECTIONS:
1. In a medium mixing bowl, add butter, cream cheese, brown sugar, and salt. Using handheld mixer on medium setting beat ingredients together until creamy.
2. In a measuring cup, combine maple syrup, pancake syrup, and vanilla. Slowly drizzle into butter mixture until ingredients are incorporated.
3. Slowly add confectioner's sugar, about 1/4-cup at a time, into frosting mixture. Increase speed to high and beat until frosting forms fluffy peaks.
4. Place frosting in refrigerator and chill for one hour.
5. Frost cupcakes using a flat icing knife or decorator bag with large tip.
6. Break remaining 6 pieces of bacon into 3 pieces per slice.

 


You might also like:
Outrageous Bacon Buttermilk Belgian Waffles with Homemade Maple Syrup Whipped Cream
Spicy Hot Chocolate Covered Bacon

Outrageous Bacon Buttermilk Belgian Waffle

If you crave dessert for breakfast, you'll love this Outrageous Bacon Buttermilk Belgian Waffle recipe. The past few weeks I've been experimenting with bacon recipes to submit in the Denny's/Foodbuzz BACONALIA challenge. Regardless of whether I win or not, I've had a blast playing with bacon. My kitchen has become so aromatic that my neighbors are calling wanting to sample my creations.

The following Outrageous Bacon Buttermilk Belgian Waffle recipe is made from a homemade batter that is slathered in organic creamy peanut butter and topped with brown sugar glazed bananas and homemade maple syrup whipped cream. Are you drooling yet?

I'm certain you could make this recipe using a boxed waffle or pancake mix. If so, I'd recommend using less water because the batter needs to be rather thick to accommodate the bacon slices. Before we get to the recipe, please note that this recipe is being submitted for competition to win prizes in the Denny's Foodbuzz BACONALIA challenge.

This recipe requires a bit of multi-tasking. Prepare the maple syrup whipped cream first and place in the fridge for about 20 minutes. Next, prepare the bacon and drain excess grease before preparing the waffle batter. While the waffles are cooking, prepare the glazed bananas.

OUTRAGEOUS BACON BUTTERMILK BELGIAN WAFFLE WITH PEANUT BUTTER, BROWN SUGAR GLAZED BANANAS AND HOMEMADE MAPLE SYRUP WHIPPED CREAM

HOMEMADE MAPLE SYRUP WHIPPED CREAM
Yield: 1 cup
Prep Time: 5 minutes
Chill Time: 15 to 20 minutes

INGREDIENTS:
1 cup Heavy Cream
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract
1/2 teaspoon ground Nutmeg

DIRECTIONS:
1. Chill a medium size metal bowl in freezer for 5 to 10 minutes.
2. Remove bowl from freezer and add heavy cream.
3. Using a handheld mixer, beat cream on medium setting until it begins to thicken.
4. Add vanilla extract and nutmeg to maple syrup and gradually drizzle into cream while beating at medium-high speed until whipped cream is thick. Place in refrigerator until ready for use.

BACON
Yield: 4 servings
Prep Time: 10 to 15 minutes

INGREDIENTS:
12 slices thick Smoked Maple Bacon

DIRECTIONS:
1. Heat griddle or large skillet over medium-heat.
2. Place bacon slices on griddle and cook 5 to 7 minutes per side, or until golden brown and crispy.
3. Transfer bacon to paper towel lined plate to drain excess grease. Set aside.

BUTTERMILK BELIGAN WAFFLE MIX
Yield: 4 waffles
Prep Time: 15 minutes
Cook Time: 3 to 4 minutes per waffle

INGREDIENTS:
1 cup Cake Flour (can substitute with all-purpose or whole wheat, if desired)
1 Tbsp. granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 cup Buttermilk (shake well)
3 Tbsp. unsalted Butter, melted and cooled to room temperature
1 large Egg
1 Tbsp. vegetable oil for waffle iron

DIRECTIONS:
1. Lightly brush waffle iron with vegetable oil, then preheat to desired temperature. I prefer the high setting for golden brown, crispy waffles.
2. In a small mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Gently whisk ingredients until well incorporated.
3. In a medium mixing bowl, combine buttermilk, melted butter, and egg. Whisk until ingredients are incorporated.
4. Slowly add flour mixture to liquid ingredients and gently stir until combined. The batter will be lumpy and thick.
5. Pour 3/4- to 1-cup waffle mixture to hot griddle. Using a wooden spoon, spread mixture to edges.
6. Place 3 slices of bacon on top of mixture.

7. Gently close waffle maker top to prevent bacon breakage.
8. While waffles are cooking, start preparing brown sugar glazed bananas.
9. Remove waffles and transfer to serving plate. Cover with foil or place in warm oven until ready to eat.

BROWN SUGAR GLAZED BANANAS
Yield: 4 servings
Prep Time: 5 minutes

INGREDIENTS:
2 medium ripe Bananas
1 Tbsp. unsalted Butter
1/4 cup Dark Brown Sugar

DIRECTIONS:
1. Preheat a small skillet over medium heat.
2. Add butter and heat until melted.
3. Slice bananas into 1/2-inch diagonal slices.
4. Add to melted butter and cook until medium golden brown.

5. Add brown sugar and gently stir until bananas are coated.
6. Cook for 2 to 3 minutes, until brown sugar begins to bubble. Remove from heat.

BUILDING THE PERFECT BACON BUTTERMILK BELGIAN WAFFLE

1. Place Belgian waffle on serving plate.

2. Slather with 1 Tbsp. peanut butter (smooth or crunchy).

3. Top with 2 Tbsp. maple syrup whipped cream.

4. Top with 1/4 cup brown sugar glazed bananas.

5. Serve with a glass of cold milk or freshly squeezed orange juice.

If you love bacon you might also enjoy my recipe for Spicy Hot Chocolate Covered Bacon.

Spicy Hot Chocolate Covered Bacon

If you've never tried spicy hot chocolate covered bacon you are in for the treat of a lifetime! The saltiness of the bacon combined with heat of freshly ground chili peppers and slathered in melted chocolate offers a taste bud sensation like no other!

Before divulging the spicy hot chocolate covered bacon recipe, allow me to tell you how it came to be. Last November, I was invited to participate in "A Chile and a Spoon Competition" hosted by Marx Foods.

Marx Foods provided a variety of dried chili peppers to food bloggers and allowed competitors to create any dish we wanted as long as it contained one or more of the sample peppers and could be eaten with a spoon. My entry was Smokin' Hot Molten Chocolate Lava Cake.

I've been like a kid in a candy store since receiving the generous supply of chili peppers from Marx Foods. I've made a few dozen varieties of chili powder and used them in soups, stews, side dishes, desserts, marinades, sauces, and as meat rubs.

My all-time favorite use of freshly ground chili powder is pairing with chocolate. I can say with certainty I have not made one chocolate dessert without chilies since the chocolate lava cake entry. So, when my favorite foodie website on the planet, FoodBuzz.com, announced they were hosting a bacon recipe contest with a grand prize of $500 cash AND $100 Denny's restaurant gift card, the idea of spicy hot chocolate covered bacon came to mind. 

Please note the following recipe was created as part of the Denny's and or FoodBuzz BACONALIA challenge and is an entry for a chance to win.

This recipe calls for thick sliced bacon. If the bacon is too thin it will fall apart when coated in melted chocolate. I used hardwood smoked bacon, but I bet maple or pepper-crusted would be delicious as well.

While you can use any type of chili peppers, I highly recommend Marx Foods. They have a fabulous supply of unique peppers and the flavors are absolutely divine!

I won't keep you in suspense any longer. Here's the chocolate covered bacon recipe. Enjoy!

SPICY HOT CHOCOLATE COVERED BACON
Yield: 54 pieces
Prep Time: 20 minutes
Bake Time: 22-25 minutes

INGREDIENTS:

18 slices thick hardwood smoked Bacon
1 dried Mulato Chili (mild)
1 dried Organic Limo Rojo Chili (hot)
7 ounces Chocolate Candy Discs or Baker's Dipping Chocolate

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove stems from chili peppers. Roast chilies in small skillet over medium-high heat until aromatic; about 5 to 6 minutes. Frequently turn to prevent scorching.

3. Grind peppers in coffee grinder or food processor until fine powder. Transfer to small container and set aside.

4. Line 18"x13" baking sheet with parchment paper. Place bacon strips side-by-side, leaving a little room to prevent sticking. Lightly sprinkle each side with chili powder.

5. Bake for 22 to 25 minutes or until bacon is dark golden brown and crisp. Transfer to plate lined with paper towels to absorb excess grease.
6. Using a double-boiler, melt chocolate candy discs over low heat or microwave according to package directions. Transfer melted chocolate to a medium bowl large enough to accommodate your hands.
7. Using kitchen shears, cut bacon slices in thirds. Add to melted chocolate and gently toss with hands until evenly coated.

8. Line baking sheet with parchment paper. Gently shake off excess chocolate and place bacon pieces on baking sheet.

9. Place in freezer for 15 to 20 minutes. Transfer to serving dish or resealable container. Store leftovers in refrigerator for up to 1 week.

Baby Lamb Chops with Garlic and Rosemary

Today, I'd like to share a delightful Baby Lamb Chops with Garlic and Rosemary recipe. This was my first experience eating lamb chops. I don't know why, but I've always had an issue with eating baby lambs and could not bring myself to try it.

Last year, I entered the Baby Lamb Chops with Garlic and Rosemary recipe in the Foodbuzz Project Food Blog Challenge. Although I did not progress through the contest, I discovered I actually enjoy lamb chops and this recipe has become one of our favorites.

It is very easy to prepare and the roasted garlic and rosemary topping adds a ton of extra flavor. I hope it becomes one of your favorites as well!

BABY LAMB CHOPS WITH GARLIC AND ROSEMARY

Adapted from Michael Chiarello's Lamb Chop recipe
Prep Time: 15 minutes
Cook Time: 10-12 minutes

INGREDIENTS
1/4 cup Extra Virgin Olive Oil (use 1/8 cup for marinade and 1/8 cup for cooking lamb chops)
2 cloves Garlic, thinly sliced lengthwise
2 Tablespoons fresh Rosemary leaves
1 Lemon, zested
4 Baby Lamb Chops
Sea Salt and freshly ground Black Pepper

DIRECTIONS:
1. Heat 1/8 cup olive oil in 12-inch skillet over medium-high heat. Add garlic and cook until light golden brown. Add rosemary leaves and cook until crispy.
2. Remove from heat and cool for 5 minutes.
3. Transfer to small bowl, add lemon zest, and mix well.
4. Heat remaining olive oil in skillet over medium-high heat.
5. Season both sides of lamb chops with salt and pepper.

6. Cook lamb chops in skillet 4 minutes per side for medium-rare.
7. Transfer to serving platter and spoon rosemary-garlic marinade on top.

Gorgonzola Cheese Stuffed Dates Wrapped in Prosciutto

I recently served these gorgonzola cheese stuffed dates wrapped in prosciutto appetizers at a wedding. They were a big hit and several people asked for the recipe. Not only do the dates taste amazing, they are super simple to make and can be served warm or at room temperature; making them a great appetizer for nearly any occasion.

Another great thing about the gorgonzola cheese stuffed dates wrapped in prosciutto is they can be made a day ahead. I stored them in a resealable plastic bag placed in the refrigerator overnight. I wouldn't recommend making them more than 1 day in advance to prevent the prosciutto from drying out.

You could substitute prosciutto with bacon or thin slices of maple-glazed ham. These can be baked in the oven; grilled on a flatop griddle; or an indoor grill such as a George Foreman electric grill. I hope you enjoy this semi-healthy-dessert-appetizers as much as we do!

GORGONZOLA CHEESE STUFFED DATES WRAPPED IN PROSCIUTTO

Yield: 24

Prep Time: 15 minutes

Bake Time: 8-10 minutes

INGREDIENTS:

24 whole Medjool Dates, pitted

1/2 cup Gorgonzola Cheese, crumbled

12 slices Prosciutto

DIRECTIONS:

1. Place 24 toothpicks in water and soak for 10 minutes to prevent burning in oven.

2. Preheat oven to 400 degrees Fahrenheit.

3. Slice dates in half, being careful not to slice all the way through. Remove pit.

4. Stuff each date with 1 teaspoon Gorgonzola cheese.

5. Wrap each date with 1/2 slice of Prosciutto and secure with toothpick.

6. Place dates on baking sheet and bake for 8 to 10 minutes, or until cheese begins to bubble and prosciutto starts to crisp up.

7. Remove from oven. Transfer to serving plate and serve immediately. Place leftovers in airtight container and refrigerate for up to 1 week.

My favorite source for buying Medjool dates is Nuts Online. They offer plump, moist, juicy Medjool dates for $$7.49/pound and Organic Medjool dates for $8.49/pound. Nuts Online carries a full line of herbs, spices, sweets, snacks, dried fruit, and much, much more. I think you'll love their products and exceptional customer service. Click on the banner below to begin your shopping experience.

Stuffing Wrapped in Bacon Appetizers

My husband made stuffing wrapped in bacon appetizers for our Super Bowl party. They were so yummy that we've added them to our 'Favorites' menu and have indulged twice since Super Bowl Sunday.

Not only do the stuffing wrapped in bacon appetizers taste great, they are super easy to make. We used packaged Stovetop stuffing mix, but these appetizers could be made using homemade stuffing as well. Additionally, you can substitute bacon with prosciutto or hard meats such as salami or pepperoni. As you can see by the photo, we used one-half round of sandwich pepperoni for one of the stuffing balls and it was quite tasty as well!

STUFFING WRAPPED IN BACON APPETIZERS

Yield: 12 balls

Prep Time: 15 minutes

Bake Time: 15-18 minutes

INGREDIENTS:

1 box Original Stovetop Stuffing Mix

6 slices Bacon, cut in half

DIRECTIONS:

1.Preheat oven to 350 degrees Fahrenheit.

2. Cook Stovetop Stuffing according to package directions.

3. Remove from stove and let cool for 5 minutes.

4. Use a cookie scoop to create stuffing balls or roll 2 Tablespoons of stuffing mix and roll into a balls.

5. Wrap with 1/2 slice bacon and secure with toothpicks.

6. Place stuffing balls on baking sheet and bake for 15-18 minutes or until bacon is crisp and top of stuffing is lightly browned.

7. Transfer to serving platter and enjoy! 

 

Marx Foods: A Chile and A Spoon Recipe Competition - Voting Now Open!

Yesterday, I published my Smokin' Hot Molten Chocolate Lava Cake Recipe for the Marx Foods: A Chile and A Spoon Recipe Competition. Today, I am asking for your vote and encouraging you to view all the amazing chile recipes submitted by food bloggers.

Marx Foods: A Chile and a Spoon Recipe Competition offers an eclectic collection of amazing recipes. Discover Peanut Butter Mole, Ice Cream Sundae with a Chile on Top, Aji Cereza Chili Pumpkin Soup, Slow Cooker Japones Pulled Pork with Thai Red Curry, Spicy Squash and Black Bean Chili, Vanilla-Almond & Chocolate-Cinnamon-Chile Pudding, Cuatro Chile con Carne, Chinese Hot & Sour Soup, and much more!

To cast your vote for your favorite Marx Foods: A Chile and a Spoon Recipe, click on the banner below. Voting is limited to one vote per ISP, so choose wisely. While I hope you vote for The Cheap Gourmet Smokin' Hot Molten Chocolate Lava Cake, please vote for your favorite. All the participants worked hard to create unique chile recipes and each offers a delightful spicy dish.

While you're casting your vote, enter to win Marx Foods "Random Sausage Sampler Giveaway." All that is required is to post a comment about which Marx Foods sausage you would like to try.

Thank you for taking time to vote! May the best chile recipe win! Voting ends Sunday, December 5th.

Smokin' Hot Molten Chocolate Lava Cake: A Chile and A Spoon Recipe Competition

The following Smokin' Hot Molten Chocolate Lava Cake is a recipe I have created for the Marx Foods "A Chile and A Spoon" contest. Marx Foods sent me a generous supply of chiles and I have been having so much fun experimenting with them.

For the Smokin' Hot Molten Chocolate Lava Cake recipe, I chose the cascabel chiles, which rattle when shaken. These unique looking chiles piqued my curiosity the moment I saw them. The heat index is mild, but when the cascabel chiles are roasted their flavor intensifies.

After much experimentation, I've finally perfected the chile lava cake recipe and am excited to share it with you today. It's best to roast the chiles first, make the chocolate ganache icing, than prepare the cakes. Let's get started.

Thanks to MarxFoods.com for these amazing dried chiles!

Fresh Roasted Cascabel Chile Powder

The cascabel chiles need to be roasted in order to grind them into chile powder. Simply heat a small skillet over medium-high heat. Remove the stem from 2 cascabel chiles and place in the skillet. Heat the chiles until they become aromatic; about 7 to 8 minutes. When the chiles begin to sweat, remove from heat and transfer to a coffee grinder or food processor. Pulsate grinder until peppers are a medium-coarse grind. Store leftover chile powder in an airtight container and place in the pantry.

Visit MarxFoods.com for a detailed guide to roasting chile peppers and making your own chile powder.

Tip: To clean peppers from grinder, add 1 tablespoon white rice and pulsate until a fine grind. Dump rice powder and wipe grinder clean with a paper towel. I learned this trick from MarxFoods and it works really well!

Chocolate Ganache Icing
Yield: 1/2 cups
Prep Time: 10 minutes

Ingredients:
4 ounces semi-sweet chocolate
1/2 cup heavy cream

Directions:
1. Chop chocolate and place in a medium bowl.
2. In a small pan, heat heavy cream over medium-heat. Bring just to a boil. Keep a watchful eye to avoid scorching the cream.
3. Pour cream over chocolate and whisk until smooth. Set aside until cakes are ready to frost.

Smokin' Hot Molten Chocolate Lava Cake
Yield: 4 (6-ounce) Souffle Cakes
Prep Time: 15 minutes
Bake Time: 7 to 8 minutes

Ingredients:
1 teaspoon butter (to grease souffle cups)
1 teaspoon cocoa powder (for dusting souffle dishes)
1 stick unsalted butter, room temperature
4 ounces semi-sweet chocolate
2 large eggs
2 egg yolks
1/4 cup granulated sugar
2 teaspoon cake flour
2 to 3 teaspoons cascabel chile powder (2 teaspoons is mild-medium heat, 3 teaspoons is smokin'-hot)
1 teaspoon cinnamon

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Lightly butter bottom of each soufflé cup. Dust the bottom of each cup with cocoa powder. Tilt to coat and tap out excess cocoa.

3. Using a double-boiler, melt butter stick and chocolate.

4. While butter and chocolate are melting, add eggs, egg yolks, and sugar to a medium sized bowl. Using a handheld mixer, beat until light and thick.

5. Slowly add butter and chocolate mixture. Do not add all at once or the egg mixture will curdle.
6. Add flour, chile powder, and cinnamon and mix well.
7. Divide mixture between 4 (6-ounce) soufflé dishes. Each dish should be about half full.
8. Place dishes on baking dish and place in oven.

9. Bake until sides are set and center is soft; about 7 to 8 minutes. DO NOT over bake or the cakes will not have a molten liquid center.

10. Allow cakes to cool for 15 minutes.
11. Add 1-1/2 to 2 tablespoons chocolate ganache icing per cake.
12. Grab a spoon and dig in!

Black-eyed Peas Salsa Recipe

I was introduced to black-eyed peas salsa while dining at Flip Flops; a favorite local restaurant. Owned by Chef Danny Veltri, winner of the reality TV show, Hell's Kitchen, Flip Flops serves the blackeyed peas salsa to bar patrons and diners as they await their award-winning meals.

I became addicted to black-eyed peas salsa the first time it crossed my lips. One of Flip Flops bartenders, who just happens to be the brother of Executive Chef, Erik Amalfitano, shared the ingredients so I could make the salsa at home. The recipe has become a staple in our house and is the first appetizer I make for guests. Everyone loves the blackeyed peas salsa and I hope it becomes a favorite for you as well!

BLACK-EYED PEAS SALSA
Yield: 2 cups
Prep Time: 15 minutes


 
INGREDIENTS:

1 (15.8 oz) can Seasoned Blackeye Peas, drained
1 medium Celery stalk, sliced thin
1/4 Red Onion, diced
1/4 cup fresh Parsley, finely chopped
1/2 teaspoon Sea Salt
1/2 teaspoon freshly ground Black Pepper
2 Tablespoons Extra Virgin Olive Oil

DIRECTIONS:

1. Drain blackeye peas and place in medium size container.
2. Add celery, onion, parsley, salt, pepper, and olive oil.
3. Mix well. Refrigerate for 1 hour before serving.
4. Serve with tortilla chips or flat bread.

Cheese and Honey Phyllo Rounds

I created cheese and honey phyllo rounds for my Greek Feast for Two entry into the Foodbuzz Project Food Blog Challenge. Although, The Cheap Gourmet did not proceed to the next round, I've acquired a love for Greek food and indulge in it whenever I can. If you haven't experimented with Greek recipes, I encourage you to do so. The flavors are amazing and many of the traditional recipes are relatively easy to prepare.

The cheese and honey phyllo rounds make a great appetizer and a semi-guilt-free dessert. As with anything, moderation is the key. You can change the type of cheese, but it's best to use a semi-hard cheese for this recipe. Soft cheeses will melt too much and you'll end up with a product that's more like a mozzarella cheese stick. 

The original cheese and honey phyllo rounds recipe called for cutting the dough into rounds. I didn't have much luck with that method and cut the sheets into quarters. This dish is intended to be served at room temperature, but my husband and I liked them best straight out of the oven. 

CHEESE AND HONEY PHYLLO ROUNDS
Yield: 16 rounds
Prep Time: 15 to 20 minutes
Bake Time: 12 to 14 minutes

INGREDIENTS:

8 sheets refrigerated Phyllo dough, cut into quarters
4 ounces Pecorino-Romano cheese, finely grated
1/4 cup Extra Virgin Olive Oil for basting
1-1/2 Tablespoons Honey


 
DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place phyllo dough on large cutting board. Cut sheets into quarters and stack into a pile.
3. Use two sheets of phyllo dough for each cheese-stuffed round. You will need to work quickly so the dough doesn't dry out.
4. Place two sheets of dough on cutting board and lightly brush with olive oil. Place 1/2-teaspoon of cheese near the end of the square. Gently roll and lightly baste with olive oil. Carefully roll one end toward the center to create a snail shell.
5. Place on baking sheet and lightly baste each round before placing in oven.
6. Bake for 12 to 14 minutes, or until light golden brown.

7. Remove from oven and immediately transfer to serving platter. Drizzle with honey. Serve at room temperature.

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Pink Champagne Cake with Whipped Cream Icing and Chocolate Covered Strawberries

The long awaited recipe for pink champagne cake with whipped cream icing and chocolate covered strawberries has arrived! This recipe was intended to be featured in the Luxury Dinner round of the FoodBuzz Food Blog competition. While The Cheap Gourmet blog did not advance, this cake recipe is way too good not to share!

The texture of the pink champagne cake is similar to a pound cake, while the flavor is similar to angel food cake. I used Andre Blush; a California pink champagne because it was on sale at the grocery store for $6.99. They don't call me cheap for no reason!

Only one cup of pink champagne is used between the cake batter and whipped cream icing, so the champagne flavor is exceptionally mild. This cake is perfect for nearly any special occasion. However, it must be refrigerated until served. Otherwise, the whipped cream icing will slide off. Enjoy!

Pink Champagne Cake with Whipped Cream Icing and Chocolate Covered Strawberries
Serves: 8 to 10
Prep Time: 30 minutes
Bake Time: 38 to 40 minutes

INGREDIENTS:

Cake Ingredients:

1 pound whole Strawberries
7 ounces Baker's Dipping Chocolate
2/3 cup unsalted Butter, room temperature
1-1/2 cups granulated Sugar
2 teaspoons Vanilla extract
2-3/4 cups Sawns Down cake flour
1 teaspoon Baking Powder
1 teaspoon Salt
3/4 cup Pink Champagne
6 Egg Whites, stiffly beaten

Icing Ingredients:

1 cup heavy Whipping Cream
1/4 cup Confectioner Sugar, sifted
1 teaspoon Vanilla extract
1/4 cup Pink Champagne

DIRECTIONS:

1. Select 10 large strawberries for dipping. Leave stem and leaves intact. Wash and dry thoroughly.

2. Melt Baker's dipping chocolate according to package directions. Dip strawberries in chocolate and place on plate to dry. Store in refrigerator until needed for decorating.


 3. Preheat oven to 350 degrees Fahrenheit.

4. Lightly grease and flour two 8-inch round cake pans. Set aside.

5. Remove stems from remaining strawberries, cut into quarters, and place in food processor.

 
6. Gently pulse until strawberries are pureed.


 7. Separate egg yolks from eggs and place egg whites in medium mixing bowl. Using hand held mixer, beat egg whites until stiff peaks form. Set aside.


 8. In a large mixing bowl, cream butter.


 9. Add sugar and vanilla extract and beat until creamy.
 
10. Add flour, baking powder, salt and champagne. Beat on high for 2 minutes.

11. Fold in beaten egg whites and strawberry puree.

12. Pour half of cake batter into each cake pan. Bake for 38 to 40 minutes or until inserted toothpick comes out clean.

13. While cakes are cooling, prepare pink champagne whipped cream icing.

14. In a medium bowl, beat heavy whipping cream until stiff; about 2 minutes.


 15. Add sugar, vanilla, and pink champagne and beat until incorporated; about 20 seconds. Be careful not to overbeat whipped cream or it will turn out like cottage cheese.

16. Once cakes are completely cooled, it's time to add the icing and chocolate covered strawberries.

17. Place one cake layer on cake stand. Spread a thin layer of whipped cream icing on top.


 18. Add second layer to cake and evenly spread remaining icing on top and sides.


 

19. Gently remove chocolate covered strawberries from plate. Place 8 strawberries around the outer edge of cake and position 2 strawberries in the center.


  20. Slice cake into 8 to 10 pieces and serve with a glass of pink champagne.

Nature's Pride Pumpkin Bread Pudding with Kahlua-Infused Raisins and Cinnamon Whipped Cream

The following Nature's Pride pumpkin bread pudding with Kahlua-infused raisins is a recipe I am submitting for a FoodBuzz.com competition. If my recipe is selected, I will have the opportunity to present my dish to food bloggers during the Nature's Pride Festival food blogger conference hosted in San Francisco in November.

My Nature's Pride pumpkin bread pudding with Kahlua-infused raisins was adapted from Martha Stewart's recipe for pumpkin bread pudding and Country Living's recipe for cinnamon whipped cream.

The original pumpkin bread pudding recipe used 10-ounce ramekins, but I substitued with 6-ounce custard cups. The great thing about this recipe is it can be baked in a variety of sizes such as regular and mini muffin tins. I recommend using mini muffin tins to serve pumpkin bread pudding during holiday parties. If you prefer a non-alcoholic version, substitue Kahlua with espresso coffee syrup.

I'd like to thank Nature's Pride bread for providing a coupon for a free loaf of their 100% whole wheat bread. Using whole wheat bread adds a rustic element to the pumpkin bread pudding and the cinnamon whipped cream brings all the flavor profiles together. I hope you enjoy this delightful bread pudding recipe!

Pumpkin Bread Pudding with Kahlua-Infused Raisins
Yields: 8, 6-ounce custard cups; 18 muffins; or 48 mini muffins
Prep Time: 25 minutes
Cook Time: 40 minutes

Ingredients:

1 cup raisins
1/2 cup Kahlua, coffee flavored liqueur
1/2 cup hot water
2 Tbsp. unsalted butter, room temperature, for custard cups
1/2 cup light-brown sugar
12 slices Nature's Pride 100% Whole Wheat bread
1 (15-ounce) can pumpkin puree
4 large brown eggs
1 cup granulated sugar
1-1/2 cups whole milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
Pinch of salt

Directions:

1. Place raisins in a small bowl and cover with Kahlua and hot water. Let soak until plump, about 20 minutes.

2. Lightly butter custard cups and sprinkle each with 1-1/2 teaspoon brown sugar. Lightly press sugar into bottom of cups. Set aside.

3. Preheat oven to 350 degrees Fahrenheit.

4. Place bread slices on baking sheet and heat in oven for 5 to 6 minutes or until bread is slightly crisp. Remove from oven and set aside; leaving oven turned on. Cut bread into quarters lengthwise and crosswise to make 3/4-inch cubes.

4. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt.

5. Toss in bread crumbs and mix gently with hands to evenly coat. Let stand a few minutes to absorb pumpkin puree and spices.

6.Fold in Kahlua-infused raisins.

7. Divide among prepared dishes, pressing down slightly to make level.

8. Bake until custard is set in the center and top is golden; about 38 to 40 minutes for custard cups and muffin tins; 17 to 18 minutes for mini muffins.

9. Remove from oven; let cool slightly. Un-mold onto plates. Top with homemade cinnamon whipped cream.

Homemade Cinnamon Whipped Cream

Yields: 1-1/2 cup
Prep Time: 5 minutes

Ingredients:

1 cup heavy cream
1/4 cup confectioner's sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons cinnamon-sugar spice, optional

Directions:

1. Add ingredients to a medium bowl.

2. Using a hand mixer set on medium-high, beat ingredients until stiff peaks form.

3. Drop a dollop of cinnamon whipped cream on top of each pumpkin bread pudding and sprinkle with cinnamon-sugar mixture, if desired.

 

 

Carrabba's Italian Grill in Orlando, Florida FoodBuzz Tastemaker Event

Carrabba's Italian Grill has been at the top of restaurants I have wanted to visit for quite some time. As a Featured Published for FoodBuzz.com, I received an invitation to attend a special Tastemaker event at the Carrabba's restaurant at 5701 Vineland Road in Orlando, Florida.

Carrabba's Italian Grill hosted a private party for FoodBuzz Featured Publishers on Saturday, August 14th and we were treated to a food cooking demo and dining experience of a lifetime. The managing partner, Angela Gutierrez, along with Norris Wagner who is the event coordinator for special events, and staff members, Marissa and Joel, were incredibly welcoming and treated us like royalty. My sincere gratitude goes out to the Carrabba's team and the Community Team at FoodBuzz.com.

The Carrabba's / FoodBuzz Tastemaker event began with an overview of Carrabba's, which was founded in 1996 by Johnny Carrabba and his uncle, Damian Mandola. At present, Carrabba's has over 200 restaurants in 33 states. Obviously, they excel in the food service industry to have acquired this many restaurants in less than 15 years.

Everything at Carrabba's is made with the freshest ingredients. Angela Gutierrez and the chefs performed an outstanding cooking demo to show how each dish was prepared from start to finish. The following photos provide insider-insight to the kitchen facilities, food preparation, and the final dishes. You might want to grab a napkin to wipe the dribble from the corners of your mouth, as these entrées were not only pleasing to the eye, but delightful to the palette. Bon Appétit!

Carrabba's Italian Grill has a large selection of wines, Italian and American beers, sparkling water, soft drinks and iced tea. I opted for a glass of Blackberry Sangria to accommodate my authentic Italian meal.

We were then treated to Carrabba's breaded Calamari served with a side of spicy Italian pepper and lemon butter sauce and a lemon wedge. I've never been a big fan of calamari, but Carrabba's has changed that! Their calamari was perfectly prepared and so tender it melted in your mouth.

Next, Angela Gutierrez prepared Tag Pic Pag; a vegetarian signature pasta dish consisting of long, paper-thin noodles known as Tagliarini pasta. The delicate pasta is served with Carrabba's Picchi Pacchiu sauce consisting of olive oil, garlic, fresh basil, and crushed tomatoes. It is a light dish with a distinctly sweet flavor. 

Next, Carrabba's chefs prepared Linguine Pescatore consisting of shrimp, sea scallops, mussels and freshly prepared linguine tossed with spicy marinara sauce. I had only eaten scallops twice and both times they were rubbery and somewhat gritty. Carrabba's knows how to properly prepare scallops and I am eager to try my hand at cooking these delightful treasures from the sea.

Angela Gutierrez at Orlando's Carrabba's Italian Grill prepares fresh mussels for Linguine Pescatore served to FoodBuzz food bloggers attending Tastemaster Event on Saturday, August 14, 2010.

Our next delightful Italian dish was Penne Franco. Angela provided us with a special treat by adding grilled chicken to our dish. She explained about the quality of the chicken and how it is shipped fresh, never frozen. Carrabba's also uses special secret spices which make the flavor of this chicken explode in your mouth. It was by far, the most tender and tasty piece of chicken I have ever eaten. 

In addition to the yummy grilled chicken, Penne Franco is combined with fresh mushrooms, sundried tomatoes, artichoke hearts and black olives, and served with ricotta salata; a dense sheep milk cheese which can be grated and melts into a slightly salty, milky-flavored delicacy.

The grand finale of the Carrabba's Italian Grill / FoodBuzz Tastemaker Event consisted of three beautiful mini-desserts presented in square shot glasses. We were treated to Chocolate Pecan Mousse, Deconstructed Cannoli, and Dessert Rosa.

Our server, Joel, explained the ingredients in each. Below he is discussing Dessert Rosa which consists of a bottom layer of butter cake topped with a layer of strawberries and bananas, a layer of vanilla pudding, and topped with fresh whipped cream and decorated with a strawberry slice. Delightful!

As you can see in the photo below, the FoodBuzz Featured Publisher food bloggers had a great time and huge smiles on our faces from the exquisite Italian food and impeccable service!

But, wait! That's not all! Carrabba's Italian Grill also provided each guest with a take-home bag consisting of an entrée of Penne with Fennel Sausage Pomodoro, a wooden bread serving board, bread dipping oil dish, Carrabba's private label olive oil, and containers of fresh herbs and grated cheese.

Penne with Fennel Sausage Pomodoro with Carrabba's secret sausage recipe, caramelized onions and fennel, topped with fresh ricotta cheese.

Wooden bread serving board, fresh dipping oil and Carrabba's freshly baked bread.

In closing, if you are a food blogger and would like to participate in Featured Publisher Tastemaker events or take advantage of the numerous opportunities to earn recognition, visit www.FoodBuzz.com to become a member.

If you aren't a food blogger, but love good food and are always on the lookout for unique and interesting recipes, FoodBuzz is the answer to all your food dilemmas. With over 4,000 food bloggers you are practically guaranteed to find something to satisfy your taste buds, sharpen your cooking skills, and impress your friends and family!

Would you like to meet the FoodBuzz bloggers who attended the Carrabba's Italian Grill and FoodBuzz Tastemaker event? Click on the links below to learn more about what each has to offer.

Peter and Christey Krause at http://FotoCuisine.com
Laura at Finding a Healthy Balance - http://FindingAHealthyBalance.wordpress.com
Miranda at My Food and Life Encounters - http://ForTheLoveOfKidsAndFood.blogspot.com
Raya at Raya Runs - http://RayaRuns.com
April at Mama Loves Food - www.MamaLovesFood.com
Elaine at Saturday Night Suppers - www.SaturdayNightSuppers.com
Julie at Peanut Butter Fingers – http://PBFingers.com
Katie at Katie's Cucina - http://KatiesCucina.blogspot.com

Disclosure Notice: Foodbuzz, nor Carrabba's Italian Grill required me to write a review. This was a marketing event hosted by Carrabba's for Foodbuzz Featured Publishers. While we did receive free food, drinks, a take-home meal, bread serving board and dipping oil dish, I did not receive monetary compensation or a request to review the restaurant.

4th of July Independence Day Recipes

The following 4th of July Independence Day recipes have been served in my family for years. The exception is the grilled pork rib roast which I created last week. It's so tasty that we'll be serving it at our 4th of July cook-out. Personally, I think sharing family recipes is one of the greatest gifts we can offer one another. I hope you enjoy tasting a bit of my family's heritage.

What's great about these 4th of July Independence Day recipes is they can be served any time of the year. The chip and veggie dip recipe was created by my sister and originally served at Christmas dinner. We loved it so much it became a staple at every family gathering.

The mind altering pink margaritas were developed by a family friend during a hurricane party, but quickly became my favorite summertime drink.  I hope some of these recipes become part of your holiday fare and bring you as many good memories as they have for me!

4th of July Independence Day Recipes
Click on the recipe title to be directed to the full recipe.

Super Easy Chip and Veggie Dip Recipe: This recipe has been a holiday family favorite for as long as I can remember. Made from cream cheese, onions, and Beau Monde seasoning, this has become the one and only chip and veggie dip served at special occasions and parties.

Best Homemade Potato Salad: This mustard and mayonnaise based potato salad incorporates bacon and sweet pickle relish for the best damn potato salad you've ever eaten! It can be traced back to my great grandmother and has been served in our family since the beginning of time.
 
Baked Spicy Macaroni and Cheese with Ground Beef and Hamburger Casserole: This one-dish meal is perfect for pitch-in dinners and is a version of America's all-time favorite comfort food. Serve with a fresh garden salad and hot dinner rolls for a satisfying and tasty meal!

Grilled Pork Rib Roast: This roast is perfect for 4th of July parties, birthday celebrations, special occasions, or Sunday dinner. A 3-pound roast requires about two hours of grilling time. The char rub crust is a combination of seven spices which create an explosion of flavor while retaining meat moisture.

Spicy Garlic Grilled Chicken Wings: This is my highly regarded grilled chicken wing recipe that took years to perfect. Everyone who has eaten them swears they are the best chicken wings on the planet. Serve with celery and carrot sticks and chunky bleu cheese dressing, along with lots of napkins!

Mind Altering Pink Margaritas: When I say these margaritas are mind-altering, I am serious. Actually, I think the mind alteration comes from the fact these things are so incredibly smooth you tend to suck them down rather than sip them. It's a little too easy to over-indulge, so be careful.

Grilled Pork Rib Roast Recipe

Grilled pork rib roast is a great entree for special occasions, holiday parties, and Sunday dinners. It requires about two hours of grilling time using indirect residual heat to yield a moist rack of pork chops, but is well worth the wait.

This was my first attempt making grilled pork rib roast. During a grocery shopping trip, I spotted the rib roast which looked like a rack of lamb. The nearly 3-pound roast was on sale for $2.59 a pound, which was too good of a deal to pass up.

After returning home, I searched recipe databases to find out the best way to prepare it. The following recipe is a combination of three different recipes which all sounded good. I pulled the ingredients I had on hand and hoped for the best. Fortunately, it turned out great and has officially moved to the top of my Favorite Foods list. I hope you enjoy it as well!

GRILLED PORK RIB ROAST
Prep Time: 10 minutes
Serves: 3-4

INGREDIENTS:

2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil

DIRECTIONS:

1. In a small bowl, mix together seasonings.
2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side.
3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning.

 

4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill.
5. Turn heat off on one side of gas grill or move coals to outer edges using tongs.
6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees.
8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.

9. Transfer to serving plate and serve immediately.

Homemade Brie Cheese Sauce

My husband and I recently dined at a steakhouse. Their special of the day was a filet mignon topped with brie cheese sauce. Considering brie cheese is my favorite cheese on the planet, I couldn't pass up the sauce! It was the highlight of the meal and I pondered how to make the sauce for days.

Last week, I purchased a round of Alouette brie cheese so I could practice making homemade brie cheese sauce. I am happy to report it came out exceptionally well! You can use any brand of brie cheese you like, but I find that Alouette Cheeses are tasty, affordable, and make perfect sauces.

BRIE CHEESE SAUCE

Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 10 minutes

INGREDIENTS:

1/2 teaspoon Bacon Grease (can substitute with Olive Oil)
1-1/2 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Butter
1/8 cup Onion, minced
1 Tablespoon Flour
1/2 cup Half-and-Half (can substitute with Whole Milk, Soy Milk, or Almond Milk)
3 ounces Alouette Brie Cheese (rind removed)

DIRECTIONS:

1. In a small saucepan, melt bacon grease, olive oil and butter over medium heat.
2. Add onion and saute until onion becomes translucent, about 3 minutes.
3. Add flour and mix well.
4. Slowly add milk and stir constantly.
5. Add brie cheese. Reduce heat to medium-low and heat until sauce is thickened, stirring constantly.
6. Remove from heat. Transfer to gravy pitcher and serve immediately

Brie cheese sauce tastes great served over steak, steamed veggies, pasta or as a dipping sauce for raw vegetables and fruit.

Caribbean Caesar Chicken Salad

Caribbean Caesar Chicken Salad is one of my all-time favorite summer salad recipes. It's super easy to throw together and low in calories. You can have it for lunch or dinner and can serve the chicken hot or cold. Whenever I bake chicken breasts for dinner, I like to bake a few extra so I can add them to salads. Preparing the chicken ahead of time greatly reduces the prep time!

Caribbean Caesar Chicken Salad
Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 head Romaine lettuce
2 cups fresh Pineapple, cut into chunks
1 cup Mango, peeled and cut into chunks
2 4-ounce boneless, skinless Chicken breasts
2 Tablespoons Salad Dressing (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Rinse chicken in cool water and pat dry. Place chicken in glass baking dish and bake in oven for 20 minutes, or until chicken is no longer pink in the center.
3. Wash and dry romaine lettuce. Cut off bottom, trim leaves, and cut into bite-size pieces.
4. Place lettuce in medium bowl and add pineapple and mango chunks. Toss well.
5. Remove chicken from oven and let rest for 5 minutes.
6. Slice chicken breast and place on salad.
7. Add 2 tablespoons of your choice of salad dressing, if desired

This recipe and many more are available in my cookbook, "The Diva Diet". This spiral-bound cookbook provides more than 100 healthy, yet delicious recipes and can be purchased for just $23.49 at Lulu.com.

Gado Gado: Spicy Indonesian Nut Sauce

Gado Gado is a spicy nut sauce originating in Indonesian. It is served over an arrangement of cooked or raw vegetables. This recipe uses almond butter and creates a smooth, silky sauce. Pour gado gado sauce over vegetables and garnish with apple slices, lemon or orange slices, toasted sunflower seeds or almond silvers.

Recommended vegetable selections include: steamed cabbage, shredded raw cabbage, baby carrots, celery slices, steamed broccoli, or fresh green beans.

GADO GADO SAUCE RECIPE

Serves 8
Preparation time: 15 minutes
Cooking time: 40 minutes
Ready in: 55 minutes

INGREDIENTS:

2 tablespoons Coconut oil
1 cup Onion, chopped
2 cloves Garlic, crushed
1 Bay leaf
2 teaspoons Ginger root, freshly grated
1 cup Almond Butter
1 tablespoon Maple syrup
1/4 teaspoon Cayenne pepper, adjust to taste
1 Lemon, juice only
1 tablespoon organic Apple cider vinegar
3 cups Water
1 teaspoon Sea salt

DIRECTIONS:

1. In a saucepan, cook the onions, garlic, bay leaf and ginger in coconut oil.
2. When onion becomes translucent, add remaining ingredients; mix thoroughly.
3. Simmer on lowest possible heat for 30 minutes, stirring occasionally.

Discover over 100 healthy recipes in my cookbook, The Diva Diet. Now available through Lulu.com.

The Diva Diet, by Kathy Browning

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Orange Almond Salad Recipe

Orange Almond Salad is refreshing and incredibly easy to prepare. It makes for a great lunch or can be served as a side with dinner. One serving equals 2 cups of salad mix and 1 tangerine. Use a combination of iceberg and romaine lettuce, if desired.

ORANGE ALMOND SALAD RECIPE

Serves 2
Preparation time: 15 minutes
Cooking time: 0 minutes
Ready in: 15 minutes

INGREDIENTS:

1 head Lettuce, green leaf
2 Tangerine Oranges, fresh
2 tablespoons Almond slivers, toasted
1 Lemon, juice only (optional)

DIRECTIONS:

1. Wash, rinse and dry green leaf lettuce.
2. Chop into bite-size pieces. Place into salad bowl.
3. Peel and separate tangerine orange slices. Place on top of salad.
4. Add almond slivers.
5. Squeeze fresh lemon juice on top, if desired.
6. Serve immediately.

Cooking Tip: Instead of purchasing roasted almond slivers, roast your own. Heat oven to 275 degrees Fahrenheit. Arrange almond slivers in a single layer on baking pan. Place in oven for 5-10 minutes, depending on how brown you like them. Keep a close eye though, as almonds will burn quickly.

Discover over 100 healthy recipes in my cookbook, The Diva Diet. Now available through Lulu.com.

The Diva Diet, by Kathy Browning

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Confetti Chicken Salad Recipe

This delightful chicken salad recipe uses millet; a gluten-free grain packed with protein. It's best to marinate the chicken for at least two to three hours before serving. Add the millet and avocados when serving so they don't get watered-down and soggy. 

Confetti chicken salad is great for brown bag lunches, summer celebrations, picnics and cook-outs. Since it contains no mayonnaise, it makes for perfect pitch-in food!

CONFETTI CHICKEN SALAD RECIPE

Serves 4
Preparation time: 20 minutes
Cooking time: 0 minutes
Ready in: 20 minutes
Chill for 2 to 3 hours before serving.

INGREDIENTS:

1/4 cup Lime juice, fresh
3 tablespoons Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 teaspoon Sea Salt
2 cups Chicken breast, cooked and cubed
1 cup Celery, diced
2 tablespoons Parsley, fresh, chopped
3 cups Millet, cooked
2 Avocados, seeded, peeled and cut into chunks

DIRECTIONS:

1. Blend lime juice, oil, garlic and salt in large bowl.
2. Add chicken, celery and parsley and stir well to incorporate ingredients.
3. Cover and refrigerate 2 to 3 hours.
4. Add millet and avocado chunks; toss lightly, and serve.

You might also like Napa Valley Chicken Salad made with Poppyseed Dressing!

The Diva Diet, by Kathy Browning

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Tart and Tangy Marinated Vegetables

The following Tart and Tangy Marinated Vegetables need to marinate overnight to release the robust flavors. This is a great recipe for brown bag lunches and is certain to be a hit at parties, picnics, pitch-in's and cook-outs.

TART AND TANGY MARINATED VEGETABLES

Serves 4
Preparation time: 15 minutes
Marinate Time: 24 hours
Ready in: 15 minutes

INGREDIENTS:

2/3 cup Olive Oil
1 Lemon, juice only
2 teaspoon Sea salt
1 cup Broccoli
1 cup Cauliflower
1 cup Zucchini
1 cup Carrots
1 cup Red Onion, sliced

DIRECTIONS:

1. Wash, rinse and dry vegetables. Cut into bite size pieces.
2. Blend olive oil, lemon juice, and salt to make a marinade. Toss with cut-up veggies.
3. Marinate in refrigerator for 24 hours, stir and serve.

The Diva Diet, by Kathy Browning

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Truvia Shortbread Cookies by The Cheap Gourmet

Yesterday, I had the pleasure of making Truvia Shortbread Cookies and I must say they are the best shortbread cookies I have ever tasted! As you may know, The Cheap Gourmet was contacted by the marketing department of Truvia Natural Sweetener who graciously donated FIVE full-size boxes of this delightful zero-calorie sweetener to be given away to readers of this blog. The winners of the January Giveaway have been selected and contacted via email. Once they confirm their prize and grant permission to use their names, I will post the winners on the blog.

The Truvia Shortbread Cookie recipe is available at www.Truvia.com, along with several other tasty treats. Fortunately, this zero-calorie sweetener allows me to make extra yummy treats that don't end up on my thighs! Not only are they easier on the waistline, they taste just as good, if not better, than the high-calorie, fattening versions.

Many of the recipes presented at Truvia's website are inspired by Celebrity Chef, Marisa Churchill. Marisa was chosen as one of the top 40 pastry chefs in the country by Food Arts magazine. She has appeared on many of my favorite food programs including Bravo's Top Chef and The Food Network.

Truvia's shortbread cookie recipe is super simple to make. It took less than an hour from start to finish to create three dozen of these delectable treats. Better yet, Truvia's shortbread cookies only require eight ingredients: butter, Truvia sweetener, sugar, 1 egg, vanilla extract, flour, cornstarch and salt.

Once ingredients are blended together, shape the dough into 1-inch balls and place on a cookie sheet.

Next, dip a flat-bottomed glass in a small amount of cornstarch. I'll admit, I added too much cornstarch to the glass bottom. If you make the same mistake, use a pastry brush to lightly dust-off the cookies prior to baking.

Bake for 16-18 minutes until shortbread cookies are light golden brown. Remove from oven and transfer to baker's rack. Cool for 20-30 minutes and transfer to airtight container.

I had one extra packet of Truvia Natural Sweetener and decided to sprinkle a small amount on each cookie. This step is not included in the directions, but I found the addition of the Truvia sprinkles to add a bit of crunch and a little burst of extra sweetness.

After having the pleasure of using Truvia Natural Sweetener for the past month, I can honestly say I am a Truvia-convert. The Truvia Fudgy Brownies recipe was a huge hit with my family and as I recall they lasted about 1-1/2 days. That's a sure sign that my family loved every morsel ;-)

I am grateful that Truvia introduced their product to me and allowed me to experiment with the various recipes posted on their website. I am also grateful for their generosity to share their product with readers of The Cheap Gourmet Blog.

Personally, I love Truvia and will be trying more of the delightful dessert recipes, beverages and smoothies. I hope you will give Truvia Natural Sweetener a try as well. I think you'll be as pleased with the product as I am.

Tomorrow, I will be announcing the February contest. Please stop back by or subscribe to our "Get the Scoop" mailing list to be notified of new recipes and upcoming giveaways. Thank you for being part of The Cheap Gourmet family and good luck in upcoming contests and giveaways!

Happy Cheap Gourmet Cooking!

P.S. We are frequently adding new cooking contests, sweepstakes and giveaways in our Cooking Contests section. Please bookmark the page and stop back often!

Copyright © The Cheap Gourmet and Kathy Browning. All rights reserved. This article is protected by copyright and intellectual property rights. Reproducing or electronically submitting this article without written permission from the author is prohibited by law. Govern yourself accordingly. Violators will be prosecuted to the full extent of the law.

Truvia Natural Sweetener Fudgy Brownies

As mentioned earlier, Truvia Natural Sweetener is the January sponsor of The Cheap Gourmet blog. I have had the joy of experimenting with Truvia and am very impressed with the product. Last night, I made a batch of Truvia Natural Sweetener Fudgy Brownies, which are delicious and decadent!

The recipe for Truvia Natural Sweetener Brownies is available at Truvia's website, along with recipes for more yummy baked goods, sauces, spreads, pudding and hot cocoa mix. Truvia brownies were very easy to make and required about 15 minutes of prep time.

Here are a few photos of Truvia Natural Sweetener Brownies:

This photo shows 12 packets of Truvia Natural Sweetener and two eggs and is the first step to creating these amazing chocolate brownies!

This photo is the melted unsweetened chocolate, butter and olive oil. The recipe calls for canola oil, but I did not have any on hand and substituted extra virgin olive oil.

Here is the unbaked Truvia Natural Sweetener Brownie Mix.

Voila! Beautiful baked brownies at only 130 calories! Life doesn't get better than this!

The Cheap Gourmet and Truvia Natural Sweetener will be giving away FIVE (5) boxes of this healthy sugar alternative on February 1st. The only requirement for obtaining an entry to win a box of Truvia is to leave a comment on the blog or subscribe to "Get the Scoop" mailing list. Subscribers receive monthly recipes, menu planners, grocery coupons, gourmet food sales, and cooking contest information. 

Please support our sponsor by visiting their website and purchasing their products. If you love brownies, I can guarantee you will love Truvia Brownies. If chocolate isn't your thing, perhaps you would enjoy shortbread cookies, sweet potato pie, pear and sour cherry crisp or raspberry oatmeal bars.

Thank you and Good Luck!

More Goodness from Real Simple Magazine

If you are a regular reader of The Cheap Gourmet blog, then you probably already know that the December Giveaway is a One Year subscription to Real Simple magazine. If you aren't familiar with Real Simple, check out their website at www.RealSimple.com. 

All that is required to gain an entry for the giveaway is to submit a comment on the blog. One winner will be selected at random on December 31st. So, leave a comment and check back on Jan. 4th to see if you are the winner. The winner will also be notified via email in order to obtain your mailing address.

The December issue of Real Simple is packed with great holiday gift ideas, entertaining ideas and plenty of tasty recipes. Below is a snippet of what you will find in the magazine and on the Real Simple website.

10 Ideas for Sugar Cookie Dough: There’s no such thing as too many cookies during the holidays: from entertaining to gift-giving, these edible treats are a winter essential.  Rather than spending hours assembling several different recipes, why not use the same basic dough “dressed up” in different ways? The December issue of Real Simple has ten totally different, delectable variations for sugar cookies that originate from one easy recipe. Add dried cherries and sliced almonds for delicious drop cookies; shape the dough into twists and dust with coarse sanding sugar for sparkling sugar twists; create jam thumbprint cookies with your favorite fruit preserves and more.

Hors d’Oeuvres Made Easy: Holiday entertaining and finger-food often go hand in hand; the December issue of Real Simple shows you how to make those fussy-looking snacks without all the fuss. We provide you with 11 appetizing, inventive recipes – all of which can be made in advance – that are sure to delight guests with even the choosiest of palates. Sophisticated bites like Red Pepper and Goat Cheese Crisps with Radicchio, Prosciutto Crostini with Lemony Fennel Slaw, and Carmelized Onion Tarts with Apples will make your holiday gathering seem extra fancy (without all the work.) Best of all, most of our recipes have twenty minutes or less of hands-on time.

10 Things I Love About Real Simple Magazine

This month's giveaway is a one-year subscription to Real Simple magazine. Real Simple is one of my favorite publications because it truly does simplify my life. In the spirit of December countdown, I would like to share 10 Things I Love About Real Simple magazine:

10: Home and Organizing: New Uses for Old Things ~ Got rubber bands? Real Simple shows you how to use them to decorate Easter Eggs, open jars, bring order to your dishwasher or wrap a gift.  Have an old Twister game mat lying around? Use it as a tablecloth for a children's party (although grown-ups like it too!). Tired of searching for hair barrettes, scrunchies and ponytail ties? Use a… (click here for the answer).

9. Green Living: This section of Real Simple shows you how to recycle and reuse anything. Did you know you can use plastic grocery bags as knee pads, hand protectors, paint brush preservers, and rain hats? Discover more recycling tips and start the New Year off by being green!

8. How to Pack a Suitcase: Planning to travel during the holiday season? If so, you don't want to miss this great video on packing your suitcase. Learn the secrets of packing light and avoid expensive luggage fees!

7. Beauty and Fashion: Ever wonder what ingredients are in your skincare products? Real Simple provides a comprehensive list to help you determine what to look for and what to avoid.

6. Health and Nutrition: Ready to shed those extra pounds? Real Simple provides 20 Little Ways to Drop Pounds, which includes smart tips for taking off and keeping off unwanted baggage.

5. Mind and Mood: Do you worry too much? Are you stressed out? Need more energy? Too wound up? Real Simple provides simple techniques to stay calm, become energized and stop worrying, along with 29 low-cost, make-you-smile ideas.

4. Money: If you're like most people, you're looking for ways to slash expenses. Real Simple shows you How to Save $5,000 in 2010 without cutting back on essentials.

3. Holidays and Entertaining: Need help planning a party? Real Simple has you covered. From weddings to birthdays and baking to buying gifts, you'll find everything you need to make every occasion special.

2. Food and Recipes: Looking for decorative tabletop ideas? Real Simple provides a gallery of 26 Beautiful Table Settings guaranteed to make your guests feel special and turn you into a decorating goddess.

1. Food and Recipes – It only makes sense that my favorite section is Recipes! This year I plan to focus more on healthy foods that provide fewer calories but offer a burst of flavor. Have you ever noticed that a lot of healthy foods taste like cardboard? Well, no more! Real Simple offers an entire section dedicated to Healthy Meals. Start the New Year off in the right direction by including these tasty, yet healthy, recipes into your weekly meal planning.

Learn more about Real Simple magazine at www.RealSimple.com. Order a subscription for yourself and a friend. And, while you're there be certain to subscribe to Real Simple newsletters to receive Weekly Tips, Daily Finds, Daily Thought and Daily Recipes.

Super Easy Chip and Veggie Dip

The following Super Easy Chip and Veggie Dip recipe has been a family holiday favorite for as long as I can remember. My sister created this delightful dip about 30 years ago. It was a huge hit the day she served it with a bowl of chips and a veggie tray. It has become the one and only chip and veggie dip served at our family gatherings because nothing else compares to the flavor.

Super Easy Chip and Veggie Dip consists of five ingredients. The secret to this dip is a spice called Beau Monde Seasoning. Manufactured by Spice Islands, Beau Monde can be a little difficult to find, but some grocery stores do carry it.

I know Publix and Kroger are two grocers who carry the Spice Islands brand, as do some health food stores. Otherwise, you might have to order it directly from the website at www.SpiceIslands.com. Online the cost is $5.15 and, in my opinion, is worth every penny!

Beau Monde seasoning is exceptionally versatile. It is fabulous with chicken, fish, beef, potatoes, vegetables and of course, dip!

Super easy chip and veggie dip is supposed to be relatively thick. It can be thinned out by using additional milk. When using the dip with chips, add extra milk to make the dip easier to scoop. When using the dip for veggies, use less milk. The dip should have a smooth creamy consistency that can be stirred with a spoon, but not so thin that is slides off the spoon.

 
SUPER EASY CHIP AND VEGGIE DIP
Serves: 8
Prep Time: 15 minutes

INGREDIENTS:

1 8-ounce package Philadelphia Cream Cheese, softened
1-1/2 teaspoons Beau Monde Seasoning
1/2 teaspoon Sea Salt (or 1 teaspoon Table Salt)
2 - 3 Tablespoons Whole Milk or Half-and-Half (can substitute soy, almond or rice milk if desired)
1/3 cup White Onion, minced

DIRECTIONS:

1. Place cream cheese, beau monde seasoning, and salt in a small mixing bowl.
2. Using a hand mixer, beat ingredients together, adding 1 tablespoon of milk at a time until dip achieves desired consistency.
3. Add in minced white onion and stir by hand to incorporate.
4. Allow to chill for at least one hour before serving.
5. Serve with potato chips, corn chips or fresh vegetables including baby carrots, cucumber slices, radishes, celery sticks, broccoli or cauliflower florets, cherry tomatoes, black or green olives.

Enter to win a one year subscription to Real Simple magazine.

Click here for details of The Cheap Gourmet December Giveaway.

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The Cheap Gourmet November Winner and December Giveaway

The Cheap Gourmet is pleased to announce Roxanne of NewSmyrnaBeachMom.com as the winner of the November Giveaway. Roxanne has won the Holiday Greeting Card Gift Pack from DogCaptionsCards.com. Congratulations Roxanne! Please check your email account for information about how to receive your gift and thank you for being a loyal fan of The Cheap Gourmet Blog!

Next, I'm excited to announce our December giveaway. This month, Real Simple magazine, a division of Time, Inc. Lifestyle Group is generously offering a one-year subscription to their amazing magazine.

I received a complimentary copy of the December issue and let me tell you, this magazine is packed with holiday gift ideas, health and beauty tips, fashion and party accessories, holiday decorating ideas, quick-and-easy recipes, and tons of money-saving coupons from a wide range of popular stores and manufacturers.

 Here are just a few items you'll find in the December issue of Real Simple magazine:

* 50 Gifts Under $50, plus stocking stuffers under $15 and inspired ideas for homemade presents

* 10 Sweet (and quick) Holiday Cookie Recipes

* No-nonsense Strategies for Better Winter Skin

*Easy Make-Ahead Hors d'Oeuvres

*How to Make Your Favorite Clothes Last Longer

* How to Save on Seasonal Decorations and Avoid Holiday–Air-travel Charges

*Party Accessories: 17 Dazzling Finds for $90 or under

* Happy Wrapping: 21 Inventive Ideas to Festoon your Presents

In sticking with the theme of Real Simple, the only eligibility requirements for The Cheap Gourmet December Giveaway is to leave a comment on any blog post. This giveaway is open to residents within the continental U.S. One winner will be selected at random on January 1, 2010. This prize is provided directly through the sponsor.

I encourage you to grab a copy of the December issue of Real Simple magazine. Not only will you find great gift ideas and deals, you will discover a plethora of unique vendors offerings exceptionally unique gifts. Real Simple is an fabulous gift idea; particularly for those on your list who are hard to buy for.

Learn more about Real Simple magazine by visiting their website at www.RealSimple.com. Take advantage of the Special 2-for-1 Holiday Offer. Buy one subscription and receive a second subscription for free!

Please support our sponsor whose generosity allows The Cheap Gourmet to provide exciting and exclusive giveaways to our readers.

Good Luck in December Giveaway and have a wonderful, love-filled holiday season!

Thanksgiving and Holiday Dessert Recipe Resources

If you are reading this, chances are you're scrambling for Thanksgiving and holiday dessert recipes. The good news is you've come to the right place! Below I've listed my five favorite dessert resources. Each source provides dozens of yummy treats to serve on turkey day or throughout the holiday season. I know you're short on time, so let's get down to dessert business!

The Cheap Gourmet's Five Favorite Thanksgiving and Holiday Dessert Recipe Resources

Truvia.com – Truvia™ is a new all-natural sweetener derived from the stevia leaf. Truvia was recently featured on The Martha Stewart Show as one of "Martha's Finds" and part of O You!, The Oprah Magazine's signature event in Kansas City, Missouri.

Baking with Truvia is different than using granulated sugar, so be certain to review the Sweetness Conversion Chart if you decide to use Truvia in recipes other than those presented on their website.

My personal Truvia recipes include: Pumpkin Pie (of course!), Pecan Pie, Sweet Potato Pie, Classic Cheesecake, and Apple Berry Galette. Give your guests the special treat of reduced-calorie, flavor-rich healthy desserts. I promise they will never know the difference unless you tell them!

MyRecipes.com – Featuring Thanksgiving and holiday recipes from Cooking Light, Southern Living, Coastal Living, All You, Real Simple and Health magazines, MyRecipes.com is featuring a special holiday pie section.

"9 Delicious Pies for Turkey Day" selections include: Double Apple Pie with Cornmeal Crust, Oatmeal Pecan Pie, Elegant Pumpkin-Walnut Layered Pie, Coconut Cream Pie with Pineapple, Tiramisu Toffee Trifle Pie, Peanut Butter Banana Pie, Cherries Jubilee Ice Cream Pie, Fudge Pie and Peanut Butter Pie.

KraftFoods.com – Kraft Foods has a special place in my heart as my mom whipped up many holiday meals and desserts using their product line. Their website presents a "Best Ever Thanksgiving Recipes" section that can help you with everything from turkey and trimmings to elegant desserts.

This year, I will be serving Kraft Foods Rocky Road Freeze pie. This decadent dessert is super easy to prepare, requires few ingredients, and is often accompanied by squeals of delight at first bite!

Other delicious dessert recipes include: Chocolate Truffle Pie, The Perfect Apple Pie, Candy Crunch Pudding Pie, Philadelphia Caramel Pecan Cheesecake, Ginger Snap Bread Pudding, Banana Pudding Squares, and Angel Lush; a diabetic-friendly dessert!

MixingBowl.com – This community-driven website is a great place to locate unique Thanksgiving and holiday dessert recipes while meeting other passionate foodies. Members can save and share recipes, create their own blog, upload photos, join groups and participate in cooking contests. Best of all, membership is free. Once you join, consider entering the "$2,500 Master Mixer Challenge" where five lucky winners will receive $500 cash!

Thanksgiving desserts include everything from Cranberry Apple Walnut Bread to Heath Bar Crunch Pumpkin Pie and "Mom's Pumpkin Pie" Sugar Cookies to Chocolate Stuffed Sticky Bundt.  

BakeSpace.com – Another social cooking site, Bake Space is a fun and interactive website offering an abundance of recipes for every day cooking to holiday entertaining. At present, Bake Space members have swapped more than 1 million recipes so chances are high you will find exactly what you're looking for along with many recipe surprises!

Dozens of Thanksgiving dessert recipes are included in the Bake Space database. A few of my favorites include: Pumpkin Custard Ice Cream, Zucchini Spice Cake with Lemon Sauce, Pumpkin Mousse in Cinnamon Pastry Shells and Apple Cider Float.

If you haven't already done so, please take a moment to subscribe to our mailing list. Subscribers are instantly notified of new recipes, product specials and cooking contests and giveaways. We have some amazing giveaways planned for 2010. Don't miss out on these exciting gifts! Subscribe today and you could be our next winner.

Last, but not least, post a comment on any blog post and you're automatically entered into November's giveaway. Details can be found at The Cheap Gourmet November Giveaway.

Happy Thanksgiving to All!