Kitchen Crafts 'n' More

Sunday, August 24, 2008 Cute Aprons - Great Gifts

Whether you want a cute new kitchen apron for yourself, or as a fun gift for a friend who loves to cook - these three adorable aprons will really fit the bill. And the recipient will look oh-so-stylish while whipping up dinner...

Apron 1 - a classic black and white apron with a cute ruffle. Glamour in the kitchen!

Apron 2 - A Vintage floral apron with oversized flower motif and a sweet ruffle detail on the bottom. This would be a beautiful gift for Mom.

Apron 3 - Diva Delight Apron - So cute! A vibrant green camisole-style apron, resplendent with all sorts of diva cats...And what cat ISN'T a diva, after all?

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Posted by HappySlob :: 7:47 PM :: 0 comments

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Friday, August 22, 2008 Coconut Joys - Creamy Coconut Cookies filled with Chocolate - Yum!

Coconut Joys

Thanks to Pat for this delicious contribution!

2 cups powdered sugar
3 cups flaked coconut
1/2 cup softened butter
2 oz. melted semi-sweet chocolate chips

Mix together powdered sugar, coconut, and butter. roll into
about 1 inch balls, indent middle with finger and fill with chocolate.
Chill till set.
I keep these well covered in fridge,
then set out to room temperature before serving

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Posted by HappySlob :: 6:57 PM :: 0 comments

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Fresh Strawberry Bread - Great for Teatime

Fresh Strawberry Bread

Doesn't this sound delicious? Fresh berries are the star of each slice - great to serve with cups of tea. Or make a few loaves and freeze the extras - they'll make fantastic gifts, especially this winter when we're all craving fresh berries again!

2 cups (500 ml) fresh strawberries, washed and hulled
1 3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)

Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill. In a medium bowl combine the flour, baking soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter together and then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the butter mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the center comes out clean. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with softened cream cheese, top with the reserved chilled strawberries.
Makes 1 loaf.

Posted by HappySlob :: 6:53 PM :: 0 comments

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Olive Garden's Chicken and Gnocchi Veronese

Olive Garden's Chicken & Gnocchi Veronese
If you love Olive Garden, you'll really want to try this one! It sounds ultra rich and delicious, with a thick and creamy sauce that is heavy on the Parmesan - and that is a GOOD thing! Thanks again to Dorina for another recipe sent in.

Prep Time: 30 min - 2 hrs, 30 m
Cook Time: 20 minutes
Serving Size: 4
Source: Olive Garden Newsletter
¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon

Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream

2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
OR1 lb gnocchi (potato dumplings), cooked according to package directions

Procedures NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

PEEL cooled potatoes and push them through a fine grater (rice grater - also called a potato ricer) until mashed; do not over-mash potatoes or they will get tough.

COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.

BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

SERVE gnocchi topped with extra Parmesan cheese.

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Low-Fat Yogurt Dill Dressing

Yogurt Dill Dressing

Dorina says this is one of her favorite dressing recipes now, and to me it sounds like a lovely take on classic Tzaziki dressing. Yum! Post a comment if you try it and like it. :)

1/2 cup (125 ml) plain fat-free yogurt
1 scallion, (spring onion), green and white part, finely chopped
2 Tbs (30 ml) finely chopped fresh dill
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste

Combine all the ingredients in a small bowl and whisk to combine. Use immediately or store covered and refrigerated for up to 3 days. Makes about 3/4 cup (180 ml).

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