Thursday, February 26, 2015
Wednesday, February 11, 2015
2. Who do you think has better culinary options, vampires or werewolves?
Well, since vampires don’t eat, werewolves would seem to have better culinary options. In Love at First Bite, I make sure there are plenty of Team Jacob culinary treats, such as Werewolf Chow, Wolf pack Waffles, and Jacob Black’s Grilled Cheese Sandwich. Sprinkled in Love at First Bite, are food quotes from the Twilight Saga books. Edward says, “I wasn’t hunting for food. I was actually trying my hand at, tracking. I’m not very good at it.” For that quote I have an Irritated Grizzly Bear Steak recipe. I also have for the Team Edward fans, I Dare You To Eat Pizza, Edward, Butterscotch Eyes (Bella says Edward’s eyes are the color butterscotch, it is a dessert with butterscotch pudding and little teddy grahams), as well as Vampire Blood Punch, and Edward’s Thirst Quencher.
Tuesday, February 10, 2015
- Love at First Bite Cookbook, by, Gina Meyers
Thai Prawn Curry with Grapes and Fresh Basil
2 Tablespoons of extra virgin olive oil
1 cup of chopped onions, red or white preferred.
1 Tablespoon of finely chopped fresh ginger
1 14 ounce can of unsweetened coconut milk
¾ cup of chicken broth
1 to 2 Tablespoon of green curry paste
1 ½ pounds of medium sized prawns, peeled and deveined
1 ½ cups of red
grapes, halved California
Juice of one lime
½ cup of chopped fresh basil.
Directions: Heat oil in a large skilled over medium heat. Add onions and ginger and cook until onions are softened, about four minutes Add coconut milk, chicken broth and bring to a simmer; cook uncovered until slightly thickened. Whisk in curry paste and add prawns and cook just until prawns are opaque in center, about three minutes. Remove from heat and stir in grapes and lime juice and basil. Serve with rice.
Spice-Rubbed Salmon with Cucumber Relish & Capers
The bold spice rub works well with rich-flavored salmon and would also be tasty on pork. Serve with an angel hair pasta, mashed potatoes or even a spinach salad.
1 Tablespoon of brown sugar
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1 teaspoon of chili powder
1 teaspoon of paprika
½ teaspoon of salt, divided
¼ teaspoon of dried thyme
4 (6-ounce) salmon fillets, skinned
Extra virgin olive oil or Olive Oil Cooking Spray
2 cups of chopped cucumber
½ cup of chopped red bell pepper
¼ cup of chopped onion (red preferred or white onion)
2 Tablespoons of chopped fresh mint
1 Tablespoon of capers
1 Tablespoon of cider vinegar.
Directions: Preheat the broiler. Combine first six ingredients, ¼ teaspoon of salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil eight minutes or until fish flakes easily when tested with a fork. Combine ¼ teaspoon of salt, cucumber, and remaining ingredients; serve with fish. Yield: 4 servings (serving size: 1 fish fillet and about ½ cup of the cucumber relish)
Calories: 312, 39% from fat, 13.6 grams (saturated 3.2 g, mono 5.7 g, poly 3.3 g); protein 37.3g, fiber 2.3 g, Chol 87mg; iron 1.7mg; sodium 450mg; calc 53mg.
Easy Chocolate Raspberry Mocha Cheesecake
2 teaspoons of espresso powder
1 package of cream cheese, softened
2/3 cup of sugar
3 Tablespoons of unsweetened cocoa powder, sifted
2 teaspoons of vanilla extract
1 container of whipping cream
1 graham cracker pie or chocolate pie crust
1 pint of fresh raspberries, washed.
Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered sugar.