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Category: Recipes
This interesting and versatile breakfast/dessert recipe comes compliments of The Baking Chocolatess. Anyone who knows me knows that I like apple fritters… I’ll even admit I like them a lot. So during my search for something other than a traditional fried apple fritter, this recipe screamed ‘Try me!’. Boy I am glad I did! This unique way of enjoying apple fritters is wonderful. Can you tell I am enamored with this recipe? Well, I am. So make room banana bread, apple fritter bread is getting into the rotation. You should add it to your baking rotation too! Save Print Apple Fritter Bread Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins Serves: 8…
What? Did I just hear a collected groan and harrumph of disbelief in being able to make a delicious lasagna for one? Well, you are partially correct. This recipe is perfect for two… or one with a nice serving as leftovers. Normally I do not like leftovers, but there are a few dishes I make exceptions for – goulash, schnitzel, and lasagna among my favorites. This recipe is a little more involved than my typical quick and easy style, but this dish deserves the extra effort. But in all honesty, the toughest part may be finding a small baking dish. I use a 7x5x1.5 (3 cup) size Pyrex baking dish. Once you have that small baking dish, just think of how wonderful it will be to…
Here is a stir fry recipe showcasing green beans and prawns. The sauce in this dish is light and not the typical spicy style you probably have come to expect from me. See… I can throw you a curve once in a while! This dish is based on one I enjoy at a neighborhood Chinese restaurant and is perfect for a quick to prepare and light dinner. Need I say it is versatile? Like nearly all stir frys, you can tweak and twist the ingredients to suit your unique tastes and desires (and ingredients!). Substitute chicken for the prawns, no problem. Replace the green beans with broccoli, no worries. To add a bit more umami to the dish, I used rehydrated oyster mushrooms. They will also add…
Tonight’s cocktail is my take on the one created in the 90’s at the Queen City Grill in Seattle per Bartending with Fairness. I enjoyed this cocktail there back in the day – it really will pick you up if you are hanging at the end of a long evening. It can also mess you up in a hurry as this drink is potent, in my opinion. I think my version plays a little bit nicer as it is basically a twisted espresso martini. Since I don’t have an espresso machine (I know, right?), I decided to use High Brew Black and Bold Cold Brew Coffee. The potent cold brew coffee makes this cocktail a bit easier to prepare over making espresso…
Last night I threw a clambake party for some friends – sort of an end of the summer bash with a feast of seafood. In all actuality, the guys were here to help me with a foil packet clambake recipe I was working on… I needed taste testers. The party was a success as my friends devoured the results with everyone completely satisfied with the mixture of clams, prawns, lobster, linguiça, corn, and potatoes slathered in seasoned butter, aromatics, and fresh herbs. Here are the pictures – compliments of one of the guests! A deconstructed Caprese Salad Clambake Close-up Dessert – compliments of one of the guests (and Metropolitan Market) Yalumba Antique Tawny and Brown Butter Pear Tart. I hope to post the recipe at…
Today’s post is not a meal for one, but a party dessert that is certain to please. This cheesecake really rocks, but the topping wins the day. Most of the time I bring a main dish to these parties, but this time I decided to switch things around and bring a dessert. This cheesecake is a variant of the German käsekuchen which uses quark – an ingredient hard to find here in the states. So after doing some research and seeing several suggestions on what to use as a substitute, I opted for sour cream and ricotta cheese. And the results were impressive. The cheesecake won rave reviews but the smoked cherry topping was the overall star. Slightly sweet, slightly smoky and intensely cherry flavored…
Tonight’s cocktail is one of the standards – a basis for many other cocktails and quite frankly I believe is often overlooked. Well, I think it is high time to get this beauty back into the public eye! This drink is simple to make and when made with a great tasting whiskey, the results are sublime. There is not much more to say about this cocktail, so let’s kick off this weekend! Save Print Whiskey Sour Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 2 parts whiskey 1 part lemon juice 1 part simple syrup lemon wedge for garnish cherry for garnish Instructions Chill a rocks glass by filling with ice or placing in the freezer for…
Tonight’s dinner is a quick and tasty dish – easy to prepare and enjoy. In this recipe, I used the Parmesan and Black Pepper fresh ravioli from Buitoni which I think worked perfectly. The rest of the ingredients are just fresh sage leaves, garlic, unsalted butter, and grape tomatoes. I also added a bit of diced prosciutto and red pepper flakes to my version, which is optional but highly recommended. This dish comes together quickly with the ravioli taking a mere 7 minutes and the rest taking less than 15 minutes. Quick, easy and tasty… here’s a dish that works for a busy weeknight or a busy weekend. That alone must be the reason this dish is so popular on restaurant menus! Save…
Wow, can you believe it has been one year and 255 posts since I began this blog? Happy 1 year anniversary to me! Summer weather is still here in the Pacific Northwest, so tonight I want to bring you another dish from the grill. Teriyaki Beef is actually an easy dish to make – cube up some ingredients, make a sauce, marinate the beef, assemble the skewers, and then grill. Since the dish is meat and vegetables on a stick, just add a simple starch like white rice and you are good to go for a complete meal. I used sirloin steak cut into cubes for this rendition to get that grilled steak experience with this dish. The rest is just fresh vegetables and a wonderful sauce; enhanced…
Happy Friday everyone! Tonight’s cocktail is perfect for this wonderful Summer evening – the Palmetto. Typically this drink is made with white rum and dry vermouth… and from what my research found, the resulting drink is barely drinkable. Well, we can’t have that here on Cooking-4-One, can we? So I opted to follow the research and use an aged rum and sweet vermouth. The resulting rum variation of a Manhattan works nicely and I even give it a nice little tweak. I would have thought adding sweet vermouth to a sweet liquor like rum would end in disaster, but it doesn’t… especially with my special ingredient, Galliano Ristretto. For this cocktail, I would use a rum you enjoy…