Monthly Archives: August 2013

Triffle – Bagatelle

triffleFilling and Assembling

  • Sara Lee pound cake
  • 1 can sweetened condensed milk (Eagle Brand)
  • 1 1/2 cups cold water
  • 1 package (4 servings) vanilla instant pudding mix
  • 2 cups heavy or whipping cream, whipped
  • Cake cubes
  • 5 cups fresh berries
  • Toasted almonds, slivered or sliced

With an electric mixer, mix the condensed milk and the water. Add the instant pudding package and mix well. Refrigerate until thickened, about 20 minutes. Delicately fold in the whipped cream.

Pour 1/3 of the pudding mix into a bagatelle serving bowl, top with fresh berries, cake cubes and repeat in order to get three layers, finishing with the pudding mixture, keeping a layer of berries and the almonds for decoration later. Refrigerate for at least 4 hours.

Decorate with the rest of the berries and the almonds.

Quinoa and Ground chicken Stuffed tomatoes and peppers

1 cup quinoa (12 12 cup bulgar wheat)
2 cups chicken stock
bell pepper (three green three red)
1 tbsp olive oil
1 lb ground turkey
14 ozs diced tomatoes (drained)
6 ozs canned tomatoes (paste)
12 vidalia onion (chopped)
garlic cloves (chopped)
14 cup worcestershire sauce
12 cup italian cheese (shredded, parmesan and asiago blend)
salt
pepper
1 cup quinoa (12 12 cup bulgar wheat)
2 cups chicken stock
bell pepper (three green three red)
1 tbsp olive oil
1 lb ground turkey
14 ozs diced tomatoes (drained)
6 ozs canned tomatoes (paste)
12 vidalia onion (chopped)
garlic cloves (chopped)
14 cup worcestershire sauce
12 cup italian cheese (shredded, parmesan and asiago blend)
salt
pepper

Cobb Salad

Ingredients
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
Cooking spray
1/4 pound diced bacon cooked (thick slice)
2 hard-boiled eggs chopped
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast or crispy chicken
1/2 cup crumbled Feta
Directions
In a small bowl, whisk together all of the dressing ingredients and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped bacon on top of the greens. Drizzle with the remaining dressing and serve.