If I didn’t have you at “garlic knots” on one of my previous posts then I am sure to get you at garlic knot chicken parmesan sandwiches. Brace yourself on one of the easiest and delicious recipes I have made to date. It is both approved by the adults in the house as well as the children. Make extras because everyone will be begging you for more and for leftovers for lunch.

Garlic Knot Chicken Parmesan Sandwiches

Ingredients

1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
1/2 cup olive oil, divided
2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
Kosher salt and black pepper
2 eggs
2 tablespoons milk
1/2 cup flour
3 cups seasoned Italian breadcrumbs
1 cup vegetable oil
1/2 cup marinara sauce, plus more to serve
6 slices mozzarella cheese
1/2 cup grated parmesan cheese, divided
8 cloves of garlic, minced
3 tablespoons butter
2 tablespoons chopped fresh parsley

Prepare

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.

3. Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.

4. Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.

5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.

6. Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.

7. While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.

8. Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.

Garlic Knot Chicken Parmesan Sandwiches

2018-11-19 16:07:45

Serves 6

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

1. 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
2. 1/2 cup olive oil, divided
3. 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
4. Kosher salt and black pepper
5. 2 eggs
6. 2 tablespoons milk
7. 1/2 cup flour
8. 3 cups seasoned Italian breadcrumbs
9. 1 cup vegetable oil
10. 1/2 cup marinara sauce, plus more to serve
11. 6 slices mozzarella cheese
12. 1/2 cup grated parmesan cheese, divided
13. 8 cloves of garlic, minced
14. 3 tablespoons butter
15. 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
3. Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
4. Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
6. Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
7. While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
8. Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Garlic Knot Chicken Parmesan Sandwiches appeared first on Florida Girl Cooks.

Shrimp Scampi Dumplings 

These shrimp scampi dumplings are what dreams are made out of. The perfect union of Japanese and Italian cuisine, ready for you to devour. Seriously your family will leave no leftovers of these, even though this recipe makes about 50 dumplings. 

Shrimp Scampi Dumplings

Ingredients

1⁄2 lb raw shrimp, peeled, deveined and chopped
2 tablespoons white wine
1 tablespoon cornstarch
1 tablespoon chopped garlic
1 tablespoon olive oil, plus more for pan
2 tablespoons lemon juice
2 teaspoons italian seasoning
1⁄4 cup loosely packed parsley, chopped
1 tsb parmesan cheese
1⁄2 tablespoon butter (at room temp)
salt & pepper, to taste
20 dumpling wrappers

Prepare

1. Using peeled and deveined raw shrimp, roughly chop 1/2 of the shrimp, leaving some larger pieces. Then finely chop the remaining shrimp until it is minced. Add all the shrimp, both rough and fine chop, to a medium-sized mixing bowl.

2. To your mixing bowl with the shrimp, add the white wine and cornstarch, mix gently, with a folding motion, until combined and the cornstarch has dissolved.

3. Now, to the same bowl, add the garlic, olive oil, lemon juice, Italian seasoning, chopped parsley, parmesan cheese, butter, salt and pepper. Mix well, with a gentle folding motion.

4. Fill and fold one dumpling at a time. To start, place a small bowl of cold water within reach. Then place one wrapper on the palm of your hand, fill with 1 tbsp of the shrimp filling. Be sure not to overfill.

5. Using your free hand, dip your finger in cold water, and run along the edge of the wrapper (this helps the dumpling wrapper seal itself shut).

6. Fold the wrapper in half, and pinch and fold around the edge sealing in the filling. (Watching the recipe video will provide helpful cues for the best folding techniques, link available at the top of the Directions).

7. In an oven-safe skillet, drizzle 1-2 tablespoons olive oil and tightly pack in your dumplings. Heat over medium heat for 5-7 minutes until the bottoms are golden brown. Feel free to pull out one dumpling to see if it has browned on the bottom before moving onto the next step (but generally don’t move the dumplings around or the bottoms will not brown evenly).

8. Once the dumpling bottoms are golden brown, add boiling water to cover the bottom 1/3 of the dumplings. Cover with a lid and let steam for 5-10 minutes or until the shrimp is cooked through. Timing may vary depending on how finely you chopped your shrimp.

Shrimp Scampi Dumplings

2018-11-19 16:28:50

Yields 50

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1. 1⁄2 lb raw shrimp, peeled, deveined and chopped
2. 2 tablespoons white wine
3. 1 tablespoon cornstarch
4. 1 tablespoon chopped garlic
5. 1 tablespoon olive oil, plus more for pan
6. 2 tablespoons lemon juice
7. 2 teaspoons italian seasoning
8. 1⁄4 cup loosely packed parsley, chopped
9. 1 tsb parmesan cheese
10. 1⁄2 tablespoon butter (at room temp)
11. salt & pepper, to taste
12. 20 dumpling wrappers

Instructions

1. Using peeled and deveined raw shrimp, roughly chop 1/2 of the shrimp, leaving some larger pieces. Then finely chop the remaining shrimp until it is minced. Add all the shrimp, both rough and fine chop, to a medium-sized mixing bowl.
2. To your mixing bowl with the shrimp, add the white wine and cornstarch, mix gently, with a folding motion, until combined and the cornstarch has dissolved.
3. Now, to the same bowl, add the garlic, olive oil, lemon juice, Italian seasoning, chopped parsley, parmesan cheese, butter, salt and pepper. Mix well, with a gentle folding motion.
4. Fill and fold one dumpling at a time. To start, place a small bowl of cold water within reach. Then place one wrapper on the palm of your hand, fill with 1 tbsp of the shrimp filling. Be sure not to overfill.
5. Using your free hand, dip your finger in cold water, and run along the edge of the wrapper (this helps the dumpling wrapper seal itself shut).
6. Fold the wrapper in half, and pinch and fold around the edge sealing in the filling. (Watching the recipe video will provide helpful cues for the best folding techniques, link available at the top of the Directions).
7. In an oven-safe skillet, drizzle 1-2 tablespoons olive oil and tightly pack in your dumplings. Heat over medium heat for 5-7 minutes until the bottoms are golden brown. Feel free to pull out one dumpling to see if it has browned on the bottom before moving onto the next step (but generally don’t move the dumplings around or the bottoms will not brown evenly).
8. Once the dumpling bottoms are golden brown, add boiling water to cover the bottom 1/3 of the dumplings. Cover with a lid and let steam for 5-10 minutes or until the shrimp is cooked through. Timing may vary depending on how finely you chopped your shrimp.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Shrimp Scampi Dumplings appeared first on Florida Girl Cooks.

This Amalfi Coast Calamari Pasta has been in my “to make” queque for some time now. In big part this is because I felt intimidated by making the calamari. Calamari is one of those foods that I order almost every single time I see it on any menu. I’ve become a calamari snob so-to-speak. It has to be oh so crispy on the outside and the calamari has to melt in your mouth. I figured if I mess this recipe up it would be a truly sad day. But lo and behold, it came out way beyond my wildest expectations. My pallate was satisfied, hunger satiated, and stomach well fed. My family was all about this dish as well. It is one of those, write it out on the recipe card and place in the box, types of recipes. 

Amalfi Coast Calamari Pasta

Ingredients

1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
2 cups canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh Italian parsley, divided
Lemon wedges

Prepare

1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.

2. Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.

3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.

4. Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

Amalfi Coast Calamari Pasta

2018-09-10 16:53:20

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Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

1. 1 1/4 cups all purpose flour
2. 1/4 cup cornstarch
3. 1 teaspoon coarse kosher salt
4. 1/2 teaspoon baking powder
5. 1/4 teaspoon cayenne pepper
6. 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
7. 2 cups olive oil
8. 2 cups canola oil
9. 1 pound spaghetti
10. 1/4 cup (1/2 stick) unsalted butter, diced
11. 3 to 4 tablespoons fresh lemon juice
12. 1/2 cup chopped fresh Italian parsley, divided
13. Lemon wedges

Instructions

1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
2. Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
4. Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

By Teresa Gonzalez

Adapted from Bon Appetit

Adapted from Bon Appetit

Florida Girl Cooks http://floridagirlcooks.com/

https://www.bonappetit.com/recipe/amalfi-calamari-pasta

The post Amalfi Coast Calamari Pasta appeared first on Florida Girl Cooks.

It’s pretty safe to say that there’s no better tacos than chicken tinga tacos. The first time I tried these was at my friend’s mom’s house. They’re from Oaxaca, Mexico so you know anything they make is going to be as authentic as it comes.This recipe is one of hundreds from the cookbook Mexico. If you don’t have this cookbook in your repertoire and you’re a lover of Mexican cuisine, then consider this your bible.

Chicken Tinga Tacos

Ingredients

1/2 onion
2 cloves
1 whole chicken
1 bay leaf
1 sprig thyme
1 sprig marjoram
1 tsp salt
3 large tomatoes
2 dried chipotles, soaked/drained
4 tbsp olive oil
3 tbsp diced chorizo
1 onion, julienned
3 cloves garlic, finely chopped
2 smoked chipotles in adobo, sliced
3 tbsp piloncillo
2 bay leaves
2 thyme springs
1 tsp dried oregano
Sea salt
1 bag tostadas
Sour cream
Shredded lettuce
Queso Fresco

Prepare

1. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.

2. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.

3. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.

4. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.

5. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.

Chicken Tinga Tacos

2018-11-20 14:05:12

Serves 8

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Prep Time

20 min

Cook Time

2 hr 30 min

Total Time

2 hr 50 min

Prep Time

20 min

Cook Time

2 hr 30 min

Total Time

2 hr 50 min

Ingredients

1. 1/2 onion
2. 2 cloves
3. 1 whole chicken
4. 1 bay leaf
5. 1 sprig thyme
6. 1 sprig marjoram
7. 1 tsp salt
8. 3 large tomatoes
9. 2 dried chipotles, soaked/drained
10. 4 tbsp olive oil
11. 3 tbsp diced chorizo
12. 1 onion, julienned
13. 3 cloves garlic, finely chopped
14. 2 smoked chipotles in adobo, sliced
15. 3 tbsp piloncillo
16. 2 bay leaves
17. 2 thyme springs
18. 1 tsp dried oregano
19. Sea salt
20. 1 bag tostadas
21. Sour cream
22. Shredded lettuce
23. Queso Fresco

Instructions

1. 1/2 onion
2. 2 cloves
3. 1 whole chicken
4. 1 bay leaf
5. 1 sprig thyme
6. 1 sprig marjoram
7. 1 tsp salt
8. 3 large tomatoes
9. 2 dried chipotles, soaked/drained
10. 4 tbsp olive oil
11. 3 tbsp diced chorizo
12. 1 onion, julienned
13. 3 cloves garlic, finely chopped
14. 2 smoked chipotles in adobo, sliced
15. 3 tbsp piloncillo
16. 2 bay leaves
17. 2 thyme springs
18. 1 tsp dried oregano
19. Sea salt
20. 1 bag tostadas
21. Sour cream
22. Shredded lettuce
23. Queso Fresco
24. Prepare
25. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
26. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
27. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
28. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
29. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Chicken Tinga Tacos appeared first on Florida Girl Cooks.

I can still remember it, my first trip to Sarasota at the age of 14 and my first time to Kilwin’s and ordering a Superman Ice Cream. My parents let me go on a family trip with my friend Vanessa to the required Cuban summer trip to Sarasota to bunk up at either Island House or Casa Blanca next door. You kicked back, relaxed in the pool, or played pool after connecting with all of your friends from West Palm Beach. It was essentially a West Palm Beach, Cuban-Reuben reunion but on the powdery Florida gulf coast sand. Vanessa’s parents took us to Kilwin’s, which was my first time visiting there as well. With so many delicious homemade ice creams to choose from it was hard but I eventually narrowed it down to the Superman Ice Cream because it’s colors alone made it intriguing and Superman is super cool, of course.

Superman Ice Cream

Ingredients

14 oz sweetened condensed milk
3 egg yolks
2 cup heavy cream
2 teaspoon strawberry banana jello
1 teaspoon lemon pudding
1/4 teaspoon almond extract
Red, yellow, and blue food coloring

Prepare

1. Mix together the sweetened condensed milk and egg yolks.

2. Cook on medium heat for about 10 minutes, or until hot.

3. Chill the mix for 1 hour.

4. Whip the heavy cream to stiff peaks.

5. Fold in the chilled sweetened condensed milk mixture.

6. In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.

7. Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.

8. In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.

9. Fold yellow into the last third and leave it plain.

10. Alternately blop each color ice cream into a 9×5 loaf pan.

11. Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!

Superman Ice Cream

2018-09-19 20:36:40

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Ingredients

1. 14 oz sweetened condensed milk
2. 3 egg yolks
3. 2 cup heavy cream
4. 2 teaspoon strawberry banana jello
5. 1 teaspoon lemon pudding
6. 1/4 teaspoon almond extract
7. Red, yellow, and blue food coloring

Instructions

1. Mix together the sweetened condensed milk and egg yolks.
2. Cook on medium heat for about 10 minutes, or until hot.
3. Chill the mix for 1 hour.
4. Whip the heavy cream to stiff peaks.
5. Fold in the chilled sweetened condensed milk mixture.
6. In another bowl, dissolve the jello and pudding with boiling water. Microwave in 20 second intervals if the powders don’t dissolve all the way. Let cool.
7. Fold a third of the ice cream base into the jello mix. Color it blue to make Blue Moon ice cream.
8. In a separate bowl, fold another third with almond extract and red food coloring for the cherry flavor.
9. Fold yellow into the last third and leave it plain.
10. Alternately blop each color ice cream into a 9×5 loaf pan.
11. Freeze for 8 hours. Scoop and enjoy, but leave out the kryptonite sprinkles. Haha!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Superman Ice Cream appeared first on Florida Girl Cooks.

Greek Dolmades

Ingredients

60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
3⁄4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced (2 cups)
4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
1 1⁄3 cups finely shopped fresh dill (3 oz.)
1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
1 cup finely chopped fresh mint (2 oz.)
1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
Kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)

Prepare

1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.

2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).

3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha! 

Greek Dolmades

2018-07-10 07:04:03

Yields 50

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Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Ingredients

1. 60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
2. 3⁄4 cup extra-virgin olive oil, divided, plus more for serving
3. 1 large white onion, diced (2 cups)
4. 4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
5. 1 1⁄3 cups finely shopped fresh dill (3 oz.)
6. 1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
7. 1 cup finely chopped fresh mint (2 oz.)
8. 1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
9. Kosher salt and freshly ground black pepper
10. 2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
11. Plain Greek yogurt, for serving (optional)

Instructions

1. 1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
2. 2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
3. Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).
4. 3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
5. 4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha!

By Teresa Gonzalez

Adapted from Saveur

Adapted from Saveur

Florida Girl Cooks http://floridagirlcooks.com/

The post Greek Dolmades appeared first on Florida Girl Cooks.

This Get Glowing Smoothie Bowl is from my recently purchased book, The Beauty Chef. If you don’t have this book yet, I strongly encourage you to check it out and add it to your meal planning repertoire. My family and I have been more intentional about eating cleaner and healthier because outer beauty begins with inner beauty in what good and wholesome foods you eat. This smoothie bowl in particular is our new family favorite. It’s nice and cold and oh so flavorful.

Get Glowing Smoothie Bowl

Ingredients

125g frozen blueberries
100g frozen unsweetened açai pulp, coarsely chopped
1 very ripe frozen banana, coarsely chopped
1⁄2 cup (125g) coconut kefir or natural yoghurt
2 teaspoons GLOW Inner Beauty Powder, optional
1⁄4 teaspoon ground cinnamon
2 teaspoons chia seeds
2 teaspoons cacao nibs*

Toppings:

1 small ripe banana, peeled and sliced 6-10 fresh blueberries
2 tablespoons granola
1 tablespoon finely chopped pistachios
1 tablespoon goji berries
1 teaspoon bee pollen (not suitable for those with bee allergies)
1 teaspoon hemp seeds (optional)

Prepare

1. To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder (if using), cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy.

2. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.

Get Glowing Smoothie Bowl

2018-11-19 11:46:25

Serves 2

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Ingredients

1. 125g frozen blueberries
2. 100g frozen unsweetened açai pulp, coarsely chopped
3. 1 very ripe frozen banana, coarsely chopped
4. 1⁄2 cup (125g) coconut kefir or natural yoghurt
5. 2 teaspoons GLOW Inner Beauty Powder, optional
6. 1⁄4 teaspoon ground cinnamon
7. 2 teaspoons chia seeds
8. 2 teaspoons cacao nibs*

Toppings

1. 1 small ripe banana, peeled and sliced 6-10 fresh blueberries
2. 2 tablespoons granola
3. 1 tablespoon finely chopped pistachios
4. 1 tablespoon goji berries
5. 1 teaspoon bee pollen (not suitable for those with bee allergies)
6. 1 teaspoon hemp seeds (optional)

Instructions

1. 1. To make the smoothie, blend the blueberries, açai, banana, kefir or yoghurt and GLOW powder (if using), cinnamon, chia seeds and cacao nibs in a high-speed blender, until smooth and creamy.
2. 2. Pour the smoothie into two wide shallow serving bowls. Decorate with toppings. Eat immediately.

By Teresa Gonzalez

Adapted from The Beauty Chef

Adapted from The Beauty Chef

Florida Girl Cooks http://floridagirlcooks.com/

The post Get Glowing Smoothie Bowl appeared first on Florida Girl Cooks.

Teriyaki Shrimp Sushi Rolls, the four words that won my heart over at the age of 18. It was senior year of high school and our AP English teacher announces that we have an opportunity to go meet the then newly published Memoirs of a Geisha’s author, Arthur Golden. The only catch was that we had to write an essay, as she was only going to pick 6 students to go. I write my essay, proudly turned it in, and awaited a few days to receive the news that I was one of the six students picked to go on this exciting field trip! The field trip itself was to the Morikami Museum and Gardens. At this point in my life I had never been there and I had never eaten Japanese food either.

The Big Day

So the big day arrived and I walk into the Morikami with eyes all aglow. We started out selecting our lunch from the sushi buffet. A kind Japanese woman had encouraged me to try the wasabi with the sushi. I had no clue what this wasabi was, so looking at it I think it looks like green mashed potatoes, take a few dollops, and head over to my table. We sit down and to my surprise, Arthur Golden sits right across from me. I became really nervous, started to eat, and take a big spoonful of this supposed green mashed potatoes into my mouth. Arthur Golden drops his jaw as he witnesses this, and asks, “Are you ok?” My face lights up beet-red I shake my head now, and he tells me, “You should probably go to the restroom and spit that all out before you swallow.” I ran as fast as I could to the restroom feeling like I was a dragon, breathing out fire. I still loved sushi after this experience. I also still love Arthur Golden’s books, and appreciate his help that day.

Teriyaki Shrimp Sushi Rolls

Ingredients

1 cup sushi rice
2 tbsp rice vinegar
1 tbsp granulated sugar
1/4 tsp salt
1 pound small shrimp, peeled, deveined, tails removed
1/2 cup Very Teriyaki sauce
1/4 cup matchstick carrots
1 cucumber, peeled, and sliced into long thin pieces
6 nori sheets
2 tbsp sesame seeds

Prepare

1. In a large sauce pan, bring the 1 cup of sushi rice and 1.5 cups of water to a boil, stirring occasionally.

2. Lower the heat, cover and simmer for 12-14 minutes.

3. Remove from heat and let stand covered for 5-10 minutes.

4. Uncover and add in vinegar, sugar, and salt, and stir to combine thoroughly.

5. Cook shrimp on medium-high in a sauce pan by adding the shrimp and 1/2 cup of the Very Teriyaki sauce. Cook, stirring occasionally for 10 minutes.

6. Using the sushi bazooka, press rice into both sides of opened bazooka.

7. Place cucumber, carrots, and shrimp along the center throughout the length of the rice tube.

8. Close the tube, and press down firmly with the bazooka press to make sure the sushi comes out nice and tight.

9. Press sushi roll out onto a opened sheet of nori. We the inside of the end of the nori sheet, roll up, close, and place in the fridge to allow it to remain nice and stiff before slicing into small rolls.

10. Repeat with remaining sushi ingredients to make 6 rolls. Take rolls out of the fridge and slice into 3/4 – 1 inch rolls. Top with sesame seeds and serve with your favorite soy sauce or other sushi staples.

Teriyaki Shrimp Sushi Rolls

2018-07-10 08:29:36

Serves 6

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1 cup sushi rice
2. 2 tbsp rice vinegar
3. 1 tbsp granulated sugar
4. 1/4 tsp salt
5. 1 pound small shrimp, peeled, deveined, tails removed
6. 1/2 cup Very Teriyaki sauce
7. 1/4 cup matchstick carrots
8. 1 cucumber, peeled, and sliced into long thin pieces
9. 6 nori sheets
10. 2 tbsp sesame seeds

Instructions

1. 1. In a large sauce pan, bring the 1 cup of sushi rice and 1.5 cups of water to a boil, stirring occasionally.
2. 2. Lower the heat, cover and simmer for 12-14 minutes.
3. 3. Remove from heat and let stand covered for 5-10 minutes.
4. 4. Uncover and add in vinegar, sugar, and salt, and stir to combine thoroughly.
5. 5. Cook shrimp on medium-high in a sauce pan by adding the shrimp and 1/2 cup of the Very Teriyaki sauce. Cook, stirring occasionally for 10 minutes.
6. 6. Using the sushi bazooka, press rice into both sides of opened bazooka.
7. 7. Place cucumber, carrots, and shrimp along the center throughout the length of the rice tube.
8. 8. Close the tube, and press down firmly with the bazooka press to make sure the sushi comes out nice and tight.
9. 9. Press sushi roll out onto a opened sheet of nori. We the inside of the end of the nori sheet, roll up, close, and place in the fridge to allow it to remain nice and stiff before slicing into small rolls.
10. 10. Repeat with remaining sushi ingredients to make 6 rolls. Take rolls out of the fridge and slice into 3/4 - 1 inch rolls. Top with sesame seeds and serve with your favorite soy sauce or other sushi staples.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Teriyaki Shrimp Sushi Rolls appeared first on Florida Girl Cooks.

I can’t get enough of this burrata and pancetta charcuterie recipe. It’s really nothing complicated and makes for a great evening dinner or party appetizer. You’ll always be in the mood for this simple for satisfying platter. Burrata is so silky without the chewiness of mozzarella. This is a super easy snack/meal for your to make and share or have to yourself.

Burrata and Pancetta Charcuterie

Ingredients

2 containers (4 burrata balls)
1 – 8 oz. container of panchetta
1/4 cup of walnuts
1 package 34 degree rosemary crisps

Prepare

1. Open all of the packaging and place on a wood/marble board and serve with a butterknife for the burrata.
2. Layer your cracker with the remaining ingredients and enjoy!

Burrata and Panchetta Charcuterie

2018-11-19 15:50:16

Serves 6

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1. 2 containers (4 burrata balls)
2. 1 - 8 oz. container of panchetta
3. 1/4 cup of walnuts
4. 1 package 34 degree rosemary crisps

Instructions

1. Open all of the packaging and place on a wood/marble board and serve with a butterknife for the burrata.
2. Layer your cracker with the remaining ingredients and enjoy!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Burrata and Pancetta Charcuterie appeared first on Florida Girl Cooks.

The two words it took to get my salivating as a kid in elementary school, corn dogs. I didn’t even have to see it written on the menu after entering the cafeteria. I’d smell the corn dogs halfway down the hallway to the cafeteria doors. Cue a few years after that at my first time at the South Florida Fair where fried everything was heaven. The fair is going on right now and I don’t like really going to the fair. The first time I went was the last one. Let’s just say I got really sick on a ride all over myself…and my friend Christina. Totally embarrassing. So the fair food is all I really miss and lucky for me and now you as well, I can make the two things I like from there…corn dogs and funnel cake.

A Few Tips

You can make the batter for these corn dogs a day in advance to save yourself time. If you don’t have enough oil to fry them in you can do a few at a time. You could also cut the hot dogs into halves or thirds and make mini corn dogs that way. Make sure to fully submerge the hot dog and that the batter covers them completely. The original recipe called for 1 cup of buttermilk but I found the consistency was not “batter-y” enough so added half a cup more to make it just right. Enjoy!

Corn Dogs

Ingredients

2 to 4 quarts vegetable or canola oil, for frying
3/4 cup yellow cornmeal
1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon baking powder
Black pepper, to taste
1 large egg
1 1/2 cups buttermilk
Hot sauce, optional
8 pre-cooked hot dogs or sausages

Prepare

1. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.

2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.

3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.

4. Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.

5. Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.

Corn Dogs

2018-01-28 06:59:57

Serves 8

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 2 to 4 quarts vegetable or canola oil, for frying
2. 3/4 cup yellow cornmeal
3. 1 1/4 cups all-purpose flour, plus additional for coating the hot dogs
4. 1/4 cup sugar
5. 1 teaspoon kosher salt
6. 1 teaspoon baking powder
7. Black pepper, to taste
8. 1 large egg
9. 1 1/2 cups buttermilk
10. Hot sauce, optional
11. 8 pre-cooked hot dogs or sausages

Instructions

1. Fill a deep pot with oil enough oil to fully submerge your corn dogs and heat it to 360° F.
2. While the oil is heating, combine all of the dry ingredients in a large bowl. Whisk in the egg, buttermilk, and hot sauce, if using.
3. Stick chopsticks or wooden skewers into your wieners. Once the oil is heated, pour the batter into a tall glass or jar and dip the wieners into the batter, covering them fully.
4. Fry them until golden brown, 3 to 5 minutes, then transfer to a paper towel to drain.
5. Let cool slightly and enjoy! Leftovers can be frozen and reheated in a toaster/convection oven later.

By Teresa Gonzalez

Adapted from Food 52

Adapted from Food 52

Florida Girl Cooks http://floridagirlcooks.com/

The post Corn Dogs appeared first on Florida Girl Cooks.