by sherricrandall | Sep 15, 2024 | Recipes
This delicious recipe is an original from Chef Giuseppina from Certaldo Italy. My family and I were so blessed to attend one of her cooking classes while we were in Italy this summer and this was the delicious dessert she taught us how to make.
Pannacotta
Ingredients
250 ml fresh cream
250 ml whole milk
5 Tablespoons of sugar
1 envelope of unflavored gelatin
1/2 vanilla pod
Juice and zest of 1 lemon
3 c. fresh seasonal fruit
fresh mint leaves
Directions
In a medium sauce pan, mix 3 tablespoons of sugar with the gelatin, vanilla seeds and also the pod. Add a little milk and mix well to obtain a smooth mixture without lumps. Add all the milk and the cream and continuously stir, bring to a boil.
As soon as it starts to curdle, turn off the heat and pour the panna cotta into small containers (glass jars) up to half. Let it to cool at room temperature and store in the refrigerator.
Prepare a fruit salad with strawberries raspberries, blackberries and blueberries. Add the zest and juice of 1 lemon, add sugar. Stir gently and refrigerate.
Before serving, season the panna cotta with fresh fruit on top and if you like, garnish with a fresh mint leaf.
Enjoy!
by sherricrandall | Aug 11, 2023 | Recipes
Watermelon Salad
Ingredients
Watermelon – 1 small melon or 1/2 of a large melon (cubed into bite size pieces)
1 English cucumber, sliced
1 shallot – chopped finely
1/2 c. fresh mint leaves
1/2 c. fresh basil leaves
1/2 c. crumbled feta cheese
Dressing
1/2 c. nonfat greek yogurt
2 Tbsp. olive oil
2 Tbsp. honey
juice of 1 lime
salt and pepper to taste
Combine all ingredients and chill in refrigerator at least 20 minutes prior to serving.
This is a great summer salad to enjoy alongside hamburgers, turkey burgers or grilled chicken.
ENJOY!
by sherricrandall | Oct 17, 2022 | Recipes
So Easy, so delicious, so fall!
Pumpkin Muffins
Ingredients
4 eggs
1 1/2 c. sugar
1 c. vegetable oil
2 c. flour
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 15 oz. canned pumpkin
chopped walnuts ( optional )
Preheat oven – 350 degrees
In a large mixing bowl, with electric mixer, beat eggs. Add sugar and oil. Add dry ingredients and pumpkin. Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.
Bake at 350 degrees for 20 minutes.
Enjoy!
by sherricrandall | Mar 3, 2021 | Recipes
8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
Enjoy!
by sherricrandall | Oct 22, 2020 | Recipes
Banana Bread
Ingredients
1 stick softened butter
1 c. sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
Step 1
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and sugar. Add eggs and beat until smooth.
Step 2
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
Step 3
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
My grandma always liked to put a “dollup” of sour cream into her baked goods, she believed it kept the bread fresh and gave it a better texture.
Enjoy!
