Green Apple Martini

Happy Hour! That is the theme this week for the wonderful cooking club I belong to, IHCC. Who doesn't love happy hour? I can tell you I'm a huge fan.  I love great wine, cold beer and fabulous mixed drinks(not all at once of course!!!). This week I decided to try  Nigella Lawsons Green Apple Martini. I have a soft spot for most martini's. These days though, where I live, they generally run at least 15 bucks. That irritates me. For heaven sakes! It's not like they are difficult to make. So that's just what I did this week. I had some good friend's in from out of town and I decided to try this new (for me as the mixologist ) martini out on them. We all agreed that these were very good. Not too sweet and very apple-y. Yum.

Green Apple Martini from Nigella Lawson

Ingredients:

1-2 parts vodka ( I used 2 parts. Anyone surprised? )
1 part sour apple liquer
1/2 part Monin granny smith apple

sugar on a flat plate

Directions:

1. Wet the edge of a martini glass with a wet towel.

2. Dip the glass on plate of sugar.

3. Add the first three ingredients to a cocktail shaker filled with ice. Shake vigorously. Pour into prepared martini glass.

Arroz con Pollo

 One of my sons good friends, Bre, was over this summer and I, of course, started talking to her about food.  Some how I always manager to weave the topic of food into almost any conversation. What's up with that? Yes, I'm obsessed, but isn't there anything else I can talk about?  Honestly? Not after about 5 1/2 minutes. I must be such a bore to those non-foodies I know! Anyway, Bre, graciously indulged me and told me about her grandmother, Fifi's, Arroz con Pollo. We made a plan to get Fifi, myself, Bre and my son together so Fifi could teach us authentic Cuban Arroz con Pollo.  Well, as often happens when college age 'kids' plan things, something better came up. What-what? Seriously?  Since then I couldn't stop thinking about this dish. I couldn't wait any longer. I had to make it NOW. So this is the recipe I came up with. It was delicious and I will be making it again often. Now don't get me wrong. The second I get the chance to have Fifi show me how to make hers I'll be there immediately!


Ingredients:

5 strips of bacon
8 chicken thighs, bone and skin on
salt, pepper, ground cumin
2 cups white onion-chopped
2 cups green pepper-chopped
6 cloves garlic-chopped
32 ounces chicken broth
1-12 ounces dark beer
1-12 ounces tomato paste
1 tablespoon Bijol powder
3 bay leaves
2 tablespoons dried oregano
2 tablespoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
3 1/2 cups converted rice
1 cup frozen petite peas

Directions:

1. Saute bacon in a large pan.  When cooked remove bacon from pan and chop. Meanwhile, season chicken thighs generously with salt, pepper, and cumin.  Increase temperature of pan that has bacon fat still in it to medium high. Add chicken and brown chicken well on both sides. Remove chicken to a platterr and set aside.

2. In same pan add onion and pepper and saute until veggies are soft and onion is translucent. Add chopped garlic and continue to cook about 3 minutes.

3. Add  chicken broth, beer, tomato sauce, Bijol, bay leaf, oregano, cumin, 2 teaspoons salt, 1 teaspoon pepper and chopped bacon. Stir in rice. Add chicken. Bring to a boil. Reduce heat and simmer for 35-45 minutes or until rice is fully cooked and chicken is tender. Toss the peas into pan and cook an additional 5 minutes or until peas are heated through.

4. Serve family style, on a large platter, rice piled in the center and chicken on top. YUM

White Chicken Chili

I love blog surfing.  I'm sure you know what I mean.  It's become one of my very most favorite things to do.  I must admit Hubby is a wee bit worried about my latest obsession.  He can't relate.  I say, "well at least I'm not out shopping or on Amazon buying more cookbooks!"  Whatever.  Anyhoo, whilst surfing I found this recipe on one of my favorite blogs, Closet Cooking.  Kevin, the author, is always cooking something that makes my mouth water and his photos are always off the charts beautiful.  So with the blustery weather we've been having I thought this would be the perfect dinner to warm the soul and chase the chill. It certainly was. Give this recipe a try soon. It's really good. We had a little bit left over so, for lunch the next day, I rolled up a bit of the chili, with some extra beans and cheese, in a tortilla, and had a terrific chicken burrito.

White Chicken Chili:  adapted from Closet Cooking

Ingredients:

1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon ground cumin

2 (4.5 ounce) cans chopped green chilies
2 jalapeno peppers (diced)
2 (19 ounce) cans northern beans (drained )
2 cups chicken stock (more if needed to thin stew)
1 teaspoon oregano
salt and pepper to taste
3 cups chicken (cooked and shredded)
2 tablespoon masa

1/2 cup milk or half and half (I used half and half)

1/2 teaspoon Tapatio sauce

Toppings:

Monterey Jack Cheese or White Cheddar-grated
Avocado-sliced
Sour Cream
Sliced Jalapenos
Cilantro-rough chopped

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 10 minutes.
3. Add the garlic and jalapeno and saute until soft, about 3 minutes.
4. Add the cumin, green chilies, beans, chicken stock, oregano, salt and pepper.
5. Bring to a boil, reduce the heat and simmer for 45 minutes.( I prepared the stew to this point and refrigerated overnight so flavors would marry.)
6. Add the chicken. Mix the masa into the milk or half and half and then mix it into the chili and simmer for another 10 minutes or until heated through.
 7. Serve with desired toppings.

Yummy Rummy Hot Chocolate

One thing that I love about participating in cooking clubs is that they inspire m to try recipes that I might otherwise not try.  This is one of the those recipes.  I love hot chocolate and, frankly, I drink it often,  sometimes with a wee bit of Irish Cream in it.  Actually, that is my  favorite way to have it.  When I saw this recipe I almost didn't try it.   The original title, " Alcoholic Hot Chocolate",  sounded like hot chocolate for people with a drinking problem?   Hot chocolate for alcoholics!  I'm sure I'm the only one that read the title that way but read it that way I did.. This week I was short on time.  I needed a quick recipe that I already had the ingredients for at home for my  IHCC  submission.  I thought, well, I have everything to make the hot chocolate, maybe I should try this even though I'm not an alcoholic.  I was really blown away by this.   The combo of honey, cinnamon and the rum created a lot of  subtle nuances that I didn't expect.  It was absolutely delicious.  I was surprised. I wanted to change the name still, so I did.  Enjoy!

Yummy Rummy Hot Chocolate-from Nigella Lawson (name changed to protect the innocent)


Ingredients:

2 cups milk
3 1/2 ounces semi-sweet chocolate
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar (plus more if you like it sweeter)
1 teaspoon vanilla extract
2 tablespoons dark rum


Directions:

1. In a heavy bottomed saucepan add milk, chocolate, cinnamon, honey and brown sugar.  Heat gently until chocolate is melted.

2. Take off heat and add vanilla and rum and stir.  Remove cinnamon stick and serve.

Chunky Chocolate Gobs

These cookies are off the charts fab-u-lous.  They are super thick, rich and have surprise flavors sprinkled throughout the cookie.  They are from the wonderful people of Southern Living.  I love those people.  They are always publishing a new cookbook I have to have.  I tell my self, "just say NO to another cookbook....."  It seldom works. I hope you give them a try.  Enjoy!

Chunky Chocolate Gobs-from Southern Living

Ingredients:

3/4 cup unsalted butter-softened
1/3 cup butter flavored shortening
1 cup granulated sugar
2/3 cup dark brown sugar-firmly packed
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cream filled chocolate sandwich cookies-coarsely chopped (16 cookies)
3- 1.75 ounce Mounds bars-chilled and chopped
1 cup semisweet chocolate morsels

Directions:

1. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy.  Add eggs and vanilla, beating until blended.

2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended.  Stir in cookies, candy bars and chocolate morsels.  Chill dough 30 minutes.

3. Using large cookie scoop, drop dough 2 inches apart onto silpat lined baking sheets.

4. Bake at 350 degrees for 10-12 minutes or until barely set.  Cool on baking sheets 10 minutes.  Remove to wire racks to cool completely.

Pulled Pork Sandwiches

Pulled pork sandwiches are an all time favorite in my family. Luscious shredded pork drenched in sweet bbq sauce topped with coleslaw on a soft roll, what's not to love?  I mean seriously!  This is my favorite way to prepare them.  I borrowed a little from Tyler and a little from Paula to put together the perfect (imho) shredded pork. I cut back the apple cider vinegar quite a bit from Paulas original recipe cuz my fam likes their bbq on the sweeter side. I top it with a homemade bbq sauce and homemade coleslaw.  Hubby likes sliced pickles on his.  Put yours together however you like and enjoy!

BTW: Yes, I do indeed know, that this is in no way actually bbq.  It's braised pulled pork topped with a bbq sauce!


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Pulled Pork Sandwiches:


Rub: from Tyler Florence
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons salt

5-7 pound pork shoulder roast

Bbq sauce-your favorite
Coleslaw
Sliced pickles
Kaiser rolls or Onion rolls

Braising Liquid: adapted from Paula Deen

2 cups apple cider ( I used Spiced Cider from Trader Joe's )
1/4 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

1. Mix all dry rub ingredients together.  Rub the spice blend all over the pork roast and refrigerate over night.

2. Preheat oven to 325 degrees.

3. Combine all braising liquid ingredients in a large dutch oven then add the pork roast.  Cover tightly with aluminum foil then tight fitting lid and roast for about 4 hours.  Flip the roast over once during cooking so that it cooks evenly.

4. Remove from oven and let stand until cool enough to handle.  Shred the pork with a fork and remove any visible fat (there wont be much).

5. Serve on buns with bbq sauce and coleslaw.

Sake Salmon and Rice

This weeks the theme for IHCC was Exotic Destinations, anywhere but here.  Where ever "here" is for you.  This dish called out to me because of it's Asian flavors.  I've never had the pleasure of traveling to Asia.  My dinner table is the closest I'm going to get for quite some time. I liked this recipe a lot and Hubby loved it.  I appreciated that it was quick to put together and healthy.  All the essential requirements for a good mid-week dinner.  I found that the marinading time was too short to impart enough flavor for me.  I marinated my salmon for 40-45 minutes and thought the was a lot better. I also thought the sauce was a bit too salt.  For me, a card carrying saltaholic, to think something would be better with less salt is most unusual.  Maybe it was the brand of soy sauce I used.  I don't know.  Next time I make this I'm planning on using low sodium soy sauce.  I adored the rice in this recipe.  Probably because I love cardamom.  It was simple and exotic and yummy.  Give the recipe a try and say HELLO Asia!

Sake Salmon: from Nigella Lawson


Ingredients:

Marinade:

• 1 teaspoon English mustard, or wasabi paste* (I used wasabi paste)
  
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon garlic or chili oil (I used chili oil)
  
• 1 tablespoon sake
•  
• 2 salmon fillets
•  
• 1 cup basmati rice
• 2 cardamom pods (I used 4)
 

Sauce:

• 1/4 cup sake
• 1 tablespoon soy sauce
• 1/2 teaspoon fish sauce or brown rice vinegar (I used fish sauce)
  
• 1 teaspoon Worcestershire sauce
• 1 teaspoon English mustard, or wasabi paste (I used wasabi )
  
• 1 to 2 tablespoons chopped fresh cilantro, to garnish

Directions:

1. In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes.( I marinated 40-45 minutes).

2. Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.

3. Heat a smooth griddle or nonstick skillet (I used a cast iron skillet), and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.

4 .Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients.

5. Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.

Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top.  Enjoy!

Peanut Butter Blossoms

 

Ya, so I'm adhering to my New Years Resolution to eat healthier.  Honest, I am.  When I've been blog surfing, I've even bookmarked healthy recipes. Again, honest.  No finger crossing.  But let's be serious.  Not gonna eat only healthy cuz healthier is just that, healthier. Not healthy only!!  For heaven sakes a girl needs something good to live for. Family, friends of course, I live for them but a yummy somethin or a ruther a girls just gotta have.  I do anyway.  So no, I have NOT gone healthy cold turkey, and I don't plan on it.  These peanut butter blossoms are the stuff that makes life grand (imho).  They are on my top 5 favorite list of cookies.  If you haven't tried them yet, do yourself a favor and whip up a batch!




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Peanut butter blossoms:- adapted from Hershey 

Ingredients:    


48 HERSHEY'S KISSES 
1/2 cup butter flavored shortening
3/4 cup Creamy Peanut Butter ( I'm an exclusively JIF girl! )
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:

1. Remove wrappers from chocolate kisses; place in freezer overnight.(I forgot to freeze them and they came out just fine!)

2. Heat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.

Lebanese Stuffed Eggplant

I love, love, love Lebanese food. When I make it, I generally make the same favorites that the whole family loves.  Tonight I made something new from a new cookbook I just got.  It was little eggplants stuffed with a meat filling in a delicious sauce.  The chef of this book offered two ways to cook the eggplant.  First, fry it stuffed in about an inch of oil.  The second method offered, the one I chose because I wanted the dish to be a bit healthier, was to  prebake the eggplant unstuffed in a very hot oven.  It was so delicious that I'll probably never even bother to try the other method.  The pomegranate molasses can be found at  Wholesome Choice in Irvine (18040 Culver Drive,Irvine, CA 92612-2730, (949) 551-4111) or some times at Trader Joes. This would be wonderful served with some cooked Basmati rice.  Anyway, I hope you try this delicious dish and check out the cookbook.  I'll provide a link at the bottom of this post that will give you the info.

Beef and Pine Nut Stuffed Eggplants-adapted from Chef Kamal Al-Faqih

6 small eggplants (mine were about 5 inches long)
1 teaspoon salt

Meat filling:
4 tablespoons pine nuts
1 tablespoon olive oil
1/2 pound ground beef
1 cup yellow onion-finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon allspice

Sauce:

2 tablespoons olive oil
2 cups yellow onions-thinly sliced
1/8 teaspoon black pepper
1/4 teaspoon allspice
2 1/2 cups boiling water
4 teaspoons pomegranate molasses
1/3 cup tomato paste
1/2 cup fresh tomato-diced
1/4 cup pomegranate seeds (optional)

Directions:

1. Preheat oven to 450 degrees.

2. Remove stems and caps from eggplant. Peel the eggplant lengthwise, removing every other strip of skin for a striped appearance.  Make a 2-3 inch slit lengthwise in each eggplant, about halfway into the flesh, to make a cavity for the stuffing.  Toss eggplant in a bowl with 1 teaspoon of salt.  Let stand 30 minutes, stirring periodically, then drain off the liquid.

3. Preheat the olive oil in a large skillet over medium-high heat, and cook the meat, breaking it into small pieces.  Once there is no longer any pink in the meat, reduce the heat to medium and stir in onions,salt and spices.  Saute until the onions are tender.  Mix in the pine nuts, and remove from heat.  Transfer the filling tp a dish.  Cool slightly before stuffing the eggplant.  Reserve the skillet.

4. Place drained eggplant on a rimmed baking dish.  Either toss with 3 tablespoons of olive oil or spray eggplant with Pam.  Bake in the middle rack of oven for 20 minutes. Cool.

5. When the eggplant are cool enough to handle, stuff with filling.  Reserve any leftover filling.

6. Preheat 2 tablespoons of olive oil in the reserved skillet.  Add the sliced onion and 3/4 teaspoon salt and saute the onions until they are very tender.  Add the rest of the spices and the boiling water, pomegranate molasses, tomato paste and diced tomatoes.  Stir until the tomato paste dissolves.  Stir in any leftover filling.  Cover and cook the sauce over medium heat for about 5 minutes.

7. Carefully add the stuffed eggplants to the sauce stuffed side facing up.  Generously spoon some sauce over the top of each eggplant.  Cover and cook over medium heat for about 7 minutes.  Remove from heat and let them stand covered for 5-10 minutes before serving.




Here's a photo of the dish just finished.  I didn't put this photo up at the top because I'm still working on getting the lighting better when I shoot at night.  This was sooo yummy.  I can't wait to try more recipes from this book.

 

Vietnamese Shrimp and Glass Noodle Salad

New Years Resolutions.  I generally don't make them!  This year I did.  Eating a bit healthier was one of them.  Fortunately, IHCC's theme this week was resolutions.  I thought, since my resolution was eating healthier, this recipe would fit the bill perfectly. When I pulled this recipe up on the food Network site I, of course, read all the reviews. A few of the reviewers said they found this salad rather bland.  I, too, found the recipe, as originally written, to be very bland so I tweaked it to suit my taste. I think that this salad should sit for a few hours or overnight so the flavors to do their magic.  I also wanted more goodies in it so it wasn't so dominantly glass noodles.  After all of the changes I made, I really love this salad. Here's the original recipe.   If you give one of these recipes a try I'd love to hear what you thought!

Vietnamese Shrimp and Glass Noodle Salad : adapted from Nigella Lawson

Dressing:
4 cloves garlic-minced
1/4 teaspoon red pepper flakes
2 tablespoons fresh ginger-minced
4 tablespoons fish sauce (nam pla)
4 tablespoons soy sauce
zest of 1 lime
2 lime-juiced
4 tablespoon water
2 tablespoon sugar
1 tablespoon sesame oil

Salad:
1 pound small shrimp
6 ounces glass noodles
6 ounces sugar snap peas
6 ounces bean sprouts
6 scallions-sliced into thin circles
1cup fresh cilantro-finely chopped

Directions:   


1. Make the dressing by mixing all the ingredients together.

2. Marinade the shrimp in 1/2 cup of the dressing. Meanwhile, soak the noodles per the package directions. Once re-hydrated, rinse noodles in cold water and place in a colander and drain well. Toss these in with the marinaded shrimp.

3. Put the snap peas and bean sprouts in a colander and pour boiling water over them.  Rinse with cold water and drain well.  Add to shrimp mixture.

4. Add the green onions and the rest of the dressing and toss well. Sprinkle with the cilantro.

Caprese Sandwich

Since both of my kids went back to school, I am once again cooking just for hubby and myself.  That being said, if you make the Roasted Tomato Caprese Salad on my previous post, you will understand how I might have a few extra tomatoes.  How lucky am I!!!  This is what I did with the left overs- Caprese Sandwiches!

Caprese Sandwiches:                                                                

1/2 ciabatta roll-toasted  ( I use La Brea Bakeries)         

5 roasted tomato halves
lots of julienned basil
fresh mozzarella-sliced

1. Warm tomatoes in microwave for 20 seconds to take off the chill ( I'm assuming you are using leftovers so you have been storing them in the fridge ).  On toasted ciabatta roll, layer tomatoes, basil and mozzarella.  Put sandwich under the broiler to melt cheese. YUM!!!

Roasted Tomato Caprese Salad

Ina, Ina, Ina !!!  Now she's a true rock star.  Seriously, you need to cook something, for some reason ,with a recipe you've never tried? Who ya gonna call....Ina Garten. Oh ya. You know it's gonna come out great even without a dress rehearsal.  Cuz we're takin Ina.  That's why she's a rock star. If I ever met her I think I'd quake in my boots or whatever footwear I happen to be donning.

I love Caprese salad.  I mean LOVE it.  Before I moved to Socal I had a garden devoted to serious tomato growing and the primary purpose of growing them was for this salad. Now I lived in an almost gardenless socal home and I long for my favorite salad fix. Not only do I not have my incredible garden bounty, it's winter right now. Tomatoes in general suck!  Who ya gonna call.........Ina Garten. That's right with the wave of her "Ina" wand she has created a winter style Caprese salad that not only rivals the fabulous original, but improves on it in many ways. This is now my Must Have salad for any time that vine ripe, perfect tomatoes are not available.  I hope you try it and enjoy!

Roasted Tomato Caprese Salad : by Ina Garten ( my rock star )

12 plum tomatoes, halved lenghtwise, seeded without cores removed
1/4 cup good olive oil-plus more for drizzling
1 1/2 tablespoon balsamic vinegar
4 cloves garlic-minced
2 teaspoons granulated sugar
salt and pepper
16 ounces fresh, salted mozzarella
12 fresh bail leaves-julienned

Directions:

1. Preheat oven to 275 degrees.

2. Arrange tomatoes on a sheet pan, cut side up, in a single layer.  Drizzle with olive oil and balsamic vinegar.
Sprinkle with garlic, sugar, 1 1/2 teaspoon of salt and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.  Allow tomatoes to cool to room temperature.

3. Cut the mozzarella into slices slightly less than 1/2 inch thick.  If the slices of mozzarella are larger than the tomatoes, cut them in half so they are approximately the same size.  Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top.  Sprinkle lightly with salt and pepper and drizzle with olive oil ( I didn't do this cuz I didn't want the extra calories and it was still fabulous ).  Serve at room temperature.

Proscuitto Bundles

Oooohhhh!  Small plates. I love eating a dinner made up of lots of different small plates.  The Spanish really had it going on when they came up with tapas.  Good friends, good wine, and sharing fun plates of different types of food. That's the best of times for me!   IHCC's theme this week is guess what.  Gosh you guys are so smart!  You're right, small plates!!!  I have been a bad club member lately and haven't been out to play.  Sorry my club friends.  I'm happy to be back.  I made Nigella's Prosciutto bundles this week.  I tweaked them a bit and used dates instead of figs.  They were delicious!  I took them as an appetizer to a small dinner party and everyone loved them so now it's your turn to give them a try!  

Prosciutto Bundles: adapted from Nigella Lawson

14 ounces sliced prosciutto
7 ounces dried figs ( or dates-pitted )
5 1/4 ounces mild soft goat cheese
Bunch of chives (optional )

Directions:

1. Cut prosciutto slices in half or thirds depending on length.  I cut mine in half.

2. Slice each fig or date almost in half and spread 1 teaspoon of goat cheese into the middle of each of the figs or dates and fold it back together. ( I think Nigella only uses half the piece of fruit at this point, I prefer the piece when using dates.)

3. Place the cheese stuffed fig on a piece of prosciutto and roll up.

4. Tie a piece of chive around each bundle.

Cream Cheese Flan

Flan is a rich, creamy, heavenly custard topped with a  delicious caramel sauce.  It's been around since ancient Rome and has spread throughout the world.  Today it's especially popular in, and is often associated with, Mexico.  This recipe is not your traditional flan but it's an incredible version that I'm sure you're going to love !!  This is a go to recipe for me whenever I serve Mexican food.  Give it a try and let me know what you think!  BTW this is my son's most favorite dessert in the whole wide world!

Cream Cheese Flan

1 cup granulated sugar

6 large egg-separated

8 ounces cream cheese-at room temperature

14 ounces condensed milk

12 ounces evaporated milk

pinch salt

1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees.

2. In a small heavy bottom sauce pan, melt sugar on medium low heat.  Stir constantly until sugar is dissolved and has turned an amber color.

3. Pour into a 9X5 inch loaf pan tilting pan to coat all sides of the pan as much as possible (there will be very little that adheres to the sides).  Allow to cool.

4. Meanwhile, in a medium bowl, add egg yolks, soften cream cheese, condensed milk, evaporated milk, salt and vanilla and beat until well blended.

5.  In another medium bowl, beat egg whites with an electric mixer, until soft peaks have formed.

6. Add egg whites to cream cheese mixture and blend just until combined.

7. Pour cream cheese mixture to loaf pan.

8. Place loaf pan in the middle of a 9x13 inch pyrex dish and place in the center of the preheated oven. Fill pyrex pan with cold water until it comes half way up loaf pan.  Check occasionally to make sure water

is not boiling.  If it happens add a few ice cubes to cool water.  Bake for 1 hour or until toothpick inserted in center comes out clean.

9. Allow flan to cool to room temperature.  Refrigerate overnight.  To 'unmold', run a small knife around rim and invert onto serving platter.  Disfrutan!!!