By Elizabeth on Thursday, June 8th, 2017 in Elizabeth Chennamchetty, Recipes No Comments
If you are having a wine and cheese night you need to add these to the menu. You won’t be sorry. 1 baguette olive oil (to brush on the sliced baguette) 1 cup cabernet sauvignon 1 cup sugar 2 cups Mission Figs ½ cup Point Reyes Blue Cheese (can be hard to find, but this is by far the best kind to use for this recipe) ½ cup Mascarpone […] Read More
By Elizabeth on Thursday, May 11th, 2017 in Elizabeth Chennamchetty, Recipes No Comments
This soup is totally awesome. It is flavorful, filling and so easy to make! I hope you enjoy it as much as I do! 3 leeks, whites only, diced 1 fennel bulb, diced 5 tablespoons unsalted butter, chilled 4 cups vegetable stock 1 ½ pounds russet potatoes, peeled and chopped into 1-inch piece 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh Italian parsley salt […] Read More
By Elizabeth on Thursday, March 9th, 2017 in Elizabeth Chennamchetty, Recipes No Comments
1 package of chocolate pudding mix 3 cups cold milk 15 Oreos crushed (put the Oreos in a bag and break them up with a rolling pin – or your hands) gummy worm candy Directions: Make the pudding according to the directions Scoop pudding into a plastic or glass cup Top with crushed Oreo cookies Refrigerate for an hour Add gummy worms Makes about 6 small bowls
By Elizabeth on Thursday, February 9th, 2017 in Elizabeth Chennamchetty, Recipes No Comments
My Mom discovered this recipe on Pinterest and it has become a go-to sweet treat. This Valentine’s Day, make a light and tasty sweet for your little valentine’s. You’ll need: 1 large basket of strawberries (15-20 berries) 1 (8-ounce) package of cream cheese ½ cup powdered sugar 1 tsp vanilla extract an equal number of blueberries as you have strawberries (you could substitute gram crackers) Wash all your fruit Cut […] Read More
By Elizabeth on Thursday, January 26th, 2017 in Elizabeth Chennamchetty, Recipes No Comments
2 ½ lb. fresh brussels sprouts (about 6 cups) – I like fresh, but you can substitute 4 (8 oz) packages of frozen brussels sprouts. 3 tablespoons olive oil ½ cup slivered almonds 1 tablespoon butter 2 garlic cloves, minced ¼ teaspoon salt ¼ teaspoon freshly ground pepper Wash brussels sprouts thoroughly; remove discolored leaves. Cut off stem ends and discard; cut in half. Toss brussels sprouts with oil in […] Read More
By Elizabeth on Thursday, January 12th, 2017 in Elizabeth Chennamchetty, Recipes No Comments
I can remember making a tin of Peanut Brittle every year to send to my grandfather in Texas for Christmas when I was a kid. He always told me how much he loved it and every year I looked forward to making it for him. Now that I’ve grown and I’m looking for a sugar high, peanut brittle is still a treat I enjoy during the holidays when I have ingredients […] Read More
By Elizabeth on Thursday, October 20th, 2016 in Elizabeth Chennamchetty, Recipes No Comments
I’ve been making this recipe since I was ten years old! It’s an old favorite and perfect for this time of year. I mean, how can you go wrong with peanut butter and chocolate? I love to eat them right after they come out of the oven, when the chocolate is still warm and gooey. I hope you enjoy them as much as we do. I originally found the recipe […] Read More
By Elizabeth on Thursday, October 13th, 2016 in Elizabeth Chennamchetty, Recipes No Comments
This recipe is from Food Network Magazine. My mom and I were looking for a simple, sweet treat and came across this recipe. It is light, easy to make and has great flavor. 2 egg whites ¼ cup sugar Pinch of salt 1 1/2 cups low-fat Greek yogurt 1 teaspoon lemon zest 1 tablespoon lemon juice Whisk egg whites, sugar and salt in a heatproof bowl set over a pan of […] Read More
By Elizabeth on Thursday, October 6th, 2016 in Elizabeth Chennamchetty, Recipes 3 Comments
This is a simple recipe with Indian flare. If you aren’t used to eating Indian food, but you’d like to give it a try (and you are a fan of cauliflower and chickpeas) this is an easy and flavorful introduction. The garam masala, ginger, garlic and lime give it just the right punch. 1 tbsp unsalted butter 1 tbsp olive oil 1 head of cauliflower, cut […] Read More
By Elizabeth on Thursday, September 29th, 2016 in Elizabeth Chennamchetty, Recipes 2 Comments
I have had spinach squares warmed for breakfast, served as a side with lunch, and eaten as a snack in between. Every year we serve them along side the mashed potatoes and corn at Thanksgiving. I can’t remember a Thanksgiving without them. We have made several adjustments over the years, which I’ll notate. But the original recipe is pretty darn good on its own. 6 eggs 6 tablespoons flour (I use […] Read More