September 3, 2010
Gators Gameday Grub: Kickin’ Chick’n Kickoff Dip It has arrived!!!  College football season has officially kicked off!  While I may have to cheer on my Florida Gators from 3000 miles away, it won’t stop me from kickin’ out some Gator Grub tailgating recipes.  Each week I’ll be cooking up some recipes that are “easy to make, fun to create and absolutely delicious. Whether you are hosting a party, going to someone else’s or tailgating on-site at the big game, this grub is for Gators ONLY!” Be sure to check out ONLY GATORS, the stomping ground for die-hard Florida Gators fans – an online home base to serve as your all-inclusive, one-stop portal for everything you want or need to know about your favorite team. What You Need (See the Non-Vegetarian Version on ONLY GATORS): 1 pkg. Gardein Buffalo Wings  8 oz Cream Cheese 8 oz Sour Cream 2 Green Onions (diced- both white and green parts) 3/4-1 Cup Spicy Buffalo Wing Sauce 1/2 cup shredded Monterrey Jack cheese 4 Slices of Shard Cheddar CheesePre-heat oven to 350 degrees.1. In a medium sized pot on low/medium heat, toss in the frozen Gardein buffalo wings and allow them to lightly brown on each side.  Then pour in the buffalo wing sauce that came in the package.  Allow the “wings” to simmer in the sauce for about 3 minutes.  Remove from heat and set aside to cool.2. Meanwhile, combine the cream cheese, sour cream, wing sauce and green onions in a medium bowl.  Mix until smooth.  Then, chop up the cooled ‘wings’.  Toss the pieces into the sour cream mixture and fold until it’s completely mixed.  Add more wing sauce for a spicier dip.3. Next, pour the dip into a lightly greased shallow pie/casserole dish. Sprinkle the top of the dip with shredded cheese, followed by the slices of sharp Cheddar cheese.  Place the dish in the oven for about 20 minutes.4. Serve hot with chips and veggies!

Gators Gameday Grub: Kickin’ Chick’n Kickoff Dip

It has arrived!!!  College football season has officially kicked off!  While I may have to cheer on my Florida Gators from 3000 miles away, it won’t stop me from kickin’ out some Gator Grub tailgating recipes.  Each week I’ll be cooking up some recipes that are “easy to make, fun to create and absolutely delicious. Whether you are hosting a party, going to someone else’s or tailgating on-site at the big game, this grub is for Gators ONLY!”

Be sure to check out ONLY GATORS, the stomping ground for die-hard Florida Gators fans – an online home base to serve as your all-inclusive, one-stop portal for everything you want or need to know about your favorite team.

What You Need (See the Non-Vegetarian Version on ONLY GATORS):

1 pkg. Gardein Buffalo Wings

 8 oz Cream Cheese

8 oz Sour Cream

2 Green Onions (diced- both white and green parts)

3/4-1 Cup Spicy Buffalo Wing Sauce

1/2 cup shredded Monterrey Jack cheese

4 Slices of Shard Cheddar Cheese


Pre-heat oven to 350 degrees.
1. In a medium sized pot on low/medium heat, toss in the frozen Gardein buffalo wings and allow them to lightly brown on each side.  Then pour in the buffalo wing sauce that came in the package.  Allow the “wings” to simmer in the sauce for about 3 minutes.  Remove from heat and set aside to cool.
2. Meanwhile, combine the cream cheese, sour cream, wing sauce and green onions in a medium bowl.  Mix until smooth.  Then, chop up the cooled ‘wings’.  Toss the pieces into the sour cream mixture and fold until it’s completely mixed.  Add more wing sauce for a spicier dip.
3. Next, pour the dip into a lightly greased shallow pie/casserole dish. Sprinkle the top of the dip with shredded cheese, followed by the slices of sharp Cheddar cheese.  Place the dish in the oven for about 20 minutes.
4. Serve hot with chips and veggies!

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September 2, 2010
“Smiling from Shmear to Shmear”- Vegan Banana French Toast Shmear F or those of you who know me well, you know that I crave breakfast foods pretty much 24/7.  It may or may not borderline on obsession, but that’s besides the point.  That being said, a friend and I have been talking non-stop about french toast the past few days.  Conversations revolving around french toast, of course led me to have a craving for it. But, I got to thinking, how can I get that delish french toast flavor, without having to make french toast.  As I was eating my sliced apples for a snack, I kept thinking, “I wish I had something to dip this in.”  Then it hit me!  A french toast flavored shmear is what’s needed in my life! What You Need (you may need to play with the flavorings just a tad): 1/2 Block Tofu (I used firm) 1 Banana (sliced into 1/2” thick rounds) 1/4 tsp. Nutmeg 1 1/2 tsp. Vanilla Extract 2 Tbsp. Pure Maple Syrup 1 Tbsp. Cinnamon Agave (or regular) Soy Milk (just enough to allow the mixture to blend until smooth) 1 1/2 tsp. Cinnamon 1. Grease a small sautee pan and heat on low/medium.  Add the banana rounds to the heated pan and allow them to brown slightly on both sides.  Set aside to cool. 2. Next, using a blender or food processor, combine all the ingredients, including the cooled bananas.  Blend until smooth, adding soy milk to help reach your desired consistency.  Taste and adjust seasonings to your liking. 3. Use the shmear on toast, a bagel, as a fruit dip…or do like me and just eat it by the spoonful! **I apologize for the photo.  I’m a chef- not a photographer.  But, helpful hints, a new camera, etc. would be much appreciated.

“Smiling from Shmear to Shmear”- Vegan Banana French Toast Shmear

F or those of you who know me well, you know that I crave breakfast foods pretty much 24/7.  It may or may not borderline on obsession, but that’s besides the point.  That being said, a friend and I have been talking non-stop about french toast the past few days.  Conversations revolving around french toast, of course led me to have a craving for it.

But, I got to thinking, how can I get that delish french toast flavor, without having to make french toast.  As I was eating my sliced apples for a snack, I kept thinking, “I wish I had something to dip this in.”  Then it hit me!  A french toast flavored shmear is what’s needed in my life!

What You Need (you may need to play with the flavorings just a tad):

1/2 Block Tofu (I used firm)

1 Banana (sliced into 1/2” thick rounds)

1/4 tsp. Nutmeg

1 1/2 tsp. Vanilla Extract

2 Tbsp. Pure Maple Syrup

1 Tbsp. Cinnamon Agave (or regular)

Soy Milk (just enough to allow the mixture to blend until smooth)

1 1/2 tsp. Cinnamon

1. Grease a small sautee pan and heat on low/medium.  Add the banana rounds to the heated pan and allow them to brown slightly on both sides.  Set aside to cool.

2. Next, using a blender or food processor, combine all the ingredients, including the cooled bananas.  Blend until smooth, adding soy milk to help reach your desired consistency.  Taste and adjust seasonings to your liking.

3. Use the shmear on toast, a bagel, as a fruit dip…or do like me and just eat it by the spoonful!

**I apologize for the photo.  I’m a chef- not a photographer.  But, helpful hints, a new camera, etc. would be much appreciated.

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August 31, 2010
“You Go Glenn Coco”- Vegan Coconut Curry Tempeh Salad Wrap For the past few weeks I have been craving nothing but sweets.  I haven’t quite figured out the reason for this, but it has become a bit of a problem.  Thankfully yesterday I broke the cycle!  I grabbed lunch with my friend Ally in Santa Monica at Better Life Cuisine, a raw/vegan restaurant.  After stuffing our faces with incredible vegan salmon, tuna and veggie croquette salads, my craving for sweets was cured!  What You Need: 1 pkg. Tempeh (steamed then cubed) 1 red pepper (diced) 2 stalks celery (diced) 1/2 cup raisins 2 carrots (diced) Optional Ingredients For Wrap: Mixed Greens Tortilla/Collard Green/Raw Wrap Sprouts For the Sauce: 1/2 pkg. Firm Tofu 1/4 cup Coconut Milk 1/4 tsp. Nutmeg 3 tbsp. Apple Cider Vinegar 1/2 tsp. Cayenne Pepper (plus more to taste for more heat) 1/4 tsp. Cumin Pinch of Salt 1 1/2 tsp. Curry Powder (I used a blend of Cousin Nate’s Curry Rub and Dulcet’s Madras Curry) 1. In a blender or food processor, combine the ingredients for the coconut curry sauce.  Blend until smooth and adjust seasonings to your desired taste. 2. In a medium sized bowl, combine the tempeh, veggies and raisins.  Toss to combine then pour in the curry sauce.  Fold ingredients together and place in fridge to chill. 3. Choose wrap of choice and fill with mixed greens, tempeh salad, sprouts and any other veggies of choice.

“You Go Glenn Coco”- Vegan Coconut Curry Tempeh Salad Wrap

For the past few weeks I have been craving nothing but sweets.  I haven’t quite figured out the reason for this, but it has become a bit of a problem.  Thankfully yesterday I broke the cycle!  I grabbed lunch with my friend Ally in Santa Monica at Better Life Cuisine, a raw/vegan restaurant. 

After stuffing our faces with incredible vegan salmon, tuna and veggie croquette salads, my craving for sweets was cured! 

What You Need:

1 pkg. Tempeh (steamed then cubed)

1 red pepper (diced)

2 stalks celery (diced)

1/2 cup raisins

2 carrots (diced)

Optional Ingredients For Wrap:

Mixed Greens

Tortilla/Collard Green/Raw Wrap

Sprouts

For the Sauce:

1/2 pkg. Firm Tofu

1/4 cup Coconut Milk

1/4 tsp. Nutmeg

3 tbsp. Apple Cider Vinegar

1/2 tsp. Cayenne Pepper (plus more to taste for more heat)

1/4 tsp. Cumin

Pinch of Salt

1 1/2 tsp. Curry Powder (I used a blend of Cousin Nate’s Curry Rub and Dulcet’s Madras Curry)

1. In a blender or food processor, combine the ingredients for the coconut curry sauce.  Blend until smooth and adjust seasonings to your desired taste.

2. In a medium sized bowl, combine the tempeh, veggies and raisins.  Toss to combine then pour in the curry sauce.  Fold ingredients together and place in fridge to chill.

3. Choose wrap of choice and fill with mixed greens, tempeh salad, sprouts and any other veggies of choice.

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August 26, 2010
“Shorty Swing My Way”- Palmier Cookie Napoleon with Blueberry Sugar, Whipped Cream and Strawberries Last night I had the pleasure of working alongside the Executive Chef from Asia de Cuba and his talented Sous Chefs.  I learned incredible techniques that I can’t wait to put to use in my own kitchen. One of the recipes last night was a Berry Napoleon.  This simply delish and easy recipe was on my mind all night.  So I figured, what’s a better way to start a Thursday morning than with making dessert for breakfast? What You Need: 1 Sheet of Puff Pastry (thawed)  Blueberry Sugar (granulated sugar or cinnamon sugar would work great too) Powdered Sugar (for dusting) 1 Egg White (for egg wash) Sliced Strawberries (or berry of choice) Whipped Cream (I also made a stack with greek yogurt!) Pre-heat oven to 200 Degrees 1. Lightly brush the egg white wash on one side of the puff pastry dough.  Sprinkle the dough with your sugar of choice (don’t be too modest with the sugar).  Then, starting on one end, begin to roll the dough into a tight log.  It should begin to look like a spiral on the ends of the log. 2. Next, place the dough in the freezer just for a few minutes to stiffen.  Meanwhile, dust your countertop with powdered sugar.  Then, remove the log from the freezer and slice into 1/2” thick rounds. 3. Coat each round with powdered sugar.  Then, roll each dough round into a 3” wide disk.  When rolling the dough out, be sure to roll then rotate, roll then rotate.  This will ensure that your dough stays in a circle and is evenly rolled out. 4. Place the disks on a silpat or greased cookie sheet and place in the oven for about 15-20 minutes.  About half way through baking, flip the disks over.  Towards the end of the baking, turn the oven up to 350 degrees and allow the cookies to slightly brown.  Then, remove from oven and place cookies on cooling rack. 5. Once the cookies are cooled, begin to build your napoleon.  Place a small dollop of cream or greek yogurt on the plate.  Then, place a cookie on top (this will keep the tower from shifting.  Next, arrange the berries on the cookie and place a dollop of cream or yogurt on the berries.  Top with another cookie then repeat until you have a short stack. 6. Dust with powdered sugar or garnish with a drizzle of caramel! Now, here’s the question, who wants to take me to Asia de Cuba?!

“Shorty Swing My Way”- Palmier Cookie Napoleon with Blueberry Sugar, Whipped Cream and Strawberries

Last night I had the pleasure of working alongside the Executive Chef from Asia de Cuba and his talented Sous Chefs.  I learned incredible techniques that I can’t wait to put to use in my own kitchen.

One of the recipes last night was a Berry Napoleon.  This simply delish and easy recipe was on my mind all night.  So I figured, what’s a better way to start a Thursday morning than with making dessert for breakfast?

What You Need:

1 Sheet of Puff Pastry (thawed)

 Blueberry Sugar (granulated sugar or cinnamon sugar would work great too)

Powdered Sugar (for dusting)

1 Egg White (for egg wash)

Sliced Strawberries (or berry of choice)

Whipped Cream (I also made a stack with greek yogurt!)

Pre-heat oven to 200 Degrees

1. Lightly brush the egg white wash on one side of the puff pastry dough.  Sprinkle the dough with your sugar of choice (don’t be too modest with the sugar).  Then, starting on one end, begin to roll the dough into a tight log.  It should begin to look like a spiral on the ends of the log.

2. Next, place the dough in the freezer just for a few minutes to stiffen.  Meanwhile, dust your countertop with powdered sugar.  Then, remove the log from the freezer and slice into 1/2” thick rounds.

3. Coat each round with powdered sugar.  Then, roll each dough round into a 3” wide disk.  When rolling the dough out, be sure to roll then rotate, roll then rotate.  This will ensure that your dough stays in a circle and is evenly rolled out.

4. Place the disks on a silpat or greased cookie sheet and place in the oven for about 15-20 minutes.  About half way through baking, flip the disks over.  Towards the end of the baking, turn the oven up to 350 degrees and allow the cookies to slightly brown.  Then, remove from oven and place cookies on cooling rack.

5. Once the cookies are cooled, begin to build your napoleon.  Place a small dollop of cream or greek yogurt on the plate.  Then, place a cookie on top (this will keep the tower from shifting.  Next, arrange the berries on the cookie and place a dollop of cream or yogurt on the berries.  Top with another cookie then repeat until you have a short stack.

6. Dust with powdered sugar or garnish with a drizzle of caramel!

Now, here’s the question, who wants to take me to Asia de Cuba?!


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August 24, 2010
“An Apple Wonton a Day Keeps the Doctor Away”- Baked Cinnamon Apple-Raisin Wontons with Apple and Mandarin Orange Syrup A nother adventure to the Larchmont Farmer’s Market was a total success this past weekend.  While I didn’t get the usual fruits and veggies, I did in fact grab my favorite fresh-squeezed apple and mandarin orange juice. While I was avoiding the gym this morning, I decided to make up a few quick, low-fat and incredibly easy dessert wontons.  Even on my mornings off, I still find my way into the kitchen! What You Need: For Wontons: 16 Wonton Wrappers 1 Fuji/Braeburn/Pink Lady Apple (shredded) 1/2 Cup Raisins (I love to use the jumbo raisins from TJ’s) 1/4 Cup Fresh Squeezed Apple Juice 2 Tsp. Cinnamon 1/2 Tbsp. Orange Zest 2 Tsp. Lemon Juice Cinnamon Sugar (optional) Powdered Sugar (optional) Pre-heat oven to 400 degrees. 1. In a small bowl, combine the shredded apple, juices, zest, cinnamon and raisins.  Stir to combine and allow to soak for about 10-15 minutes. 2. Then, lay out the wonton wrappers in an assembly line fashion.  Scoop about 2 tsp. full of filling into the wrapper (try to avoid the liquid- but preserve the liquid for the syrup).  Fold corner to corner to form a triangle.  Use the back of a fork to pinch the edges closed. 3. Place filled wontons on a silpat or greased cookie sheet.  Place in oven for about 10-15 minutes.  Flip the wontons over while baking so that they crisp on both sides.  For an added crunch, crank the oven up to broil for for a minute. 4. Remove the wontons from the oven and sprinkle with cinnamon sugar.  Set aside. For Syrup: 1 Cup Fresh Squeezed Apple Juice 3 Tbsp. Mandarin Orange juice Liquid reserved from apple filling mixture. 1. Pour contents into a small pot and bring to a boil.  Allow to boil until it reduces to a syrup.  Once the liquid coats the back of a spoon, remove from heat and allow to cool.  As the syrup cools it will become thicker. 2. Arrange your wontons on a serving dish.  Dust with powdered sugar and dress with the syrup.  Place extra syrup on the side for dipping.

“An Apple Wonton a Day Keeps the Doctor Away”- Baked Cinnamon Apple-Raisin Wontons with Apple and Mandarin Orange Syrup

A nother adventure to the Larchmont Farmer’s Market was a total success this past weekend.  While I didn’t get the usual fruits and veggies, I did in fact grab my favorite fresh-squeezed apple and mandarin orange juice.

While I was avoiding the gym this morning, I decided to make up a few quick, low-fat and incredibly easy dessert wontons.  Even on my mornings off, I still find my way into the kitchen!

What You Need:

For Wontons:

16 Wonton Wrappers

1 Fuji/Braeburn/Pink Lady Apple (shredded)

1/2 Cup Raisins (I love to use the jumbo raisins from TJ’s)

1/4 Cup Fresh Squeezed Apple Juice

2 Tsp. Cinnamon

1/2 Tbsp. Orange Zest

2 Tsp. Lemon Juice

Cinnamon Sugar (optional)

Powdered Sugar (optional)

Pre-heat oven to 400 degrees.

1. In a small bowl, combine the shredded apple, juices, zest, cinnamon and raisins.  Stir to combine and allow to soak for about 10-15 minutes.

2. Then, lay out the wonton wrappers in an assembly line fashion.  Scoop about 2 tsp. full of filling into the wrapper (try to avoid the liquid- but preserve the liquid for the syrup).  Fold corner to corner to form a triangle.  Use the back of a fork to pinch the edges closed.

3. Place filled wontons on a silpat or greased cookie sheet.  Place in oven for about 10-15 minutes.  Flip the wontons over while baking so that they crisp on both sides.  For an added crunch, crank the oven up to broil for for a minute.

4. Remove the wontons from the oven and sprinkle with cinnamon sugar.  Set aside.

For Syrup:

1 Cup Fresh Squeezed Apple Juice

3 Tbsp. Mandarin Orange juice

Liquid reserved from apple filling mixture.

1. Pour contents into a small pot and bring to a boil.  Allow to boil until it reduces to a syrup.  Once the liquid coats the back of a spoon, remove from heat and allow to cool.  As the syrup cools it will become thicker.

2. Arrange your wontons on a serving dish.  Dust with powdered sugar and dress with the syrup.  Place extra syrup on the side for dipping.


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August 20, 2010
“A Puff You Won’t Want to Pass”- Puff Pastry with Summer Peaches, Marzipan and Cherry Preserves It has been craziness here in LA and I feel like I’ve neglected all you DYD-ers (delish your dish-ers).  I’m sure you don’t want to here all my excuses, but I promise new dishes are their way! This past weekend I detoured from my usual Sunday ritual of going to the Larchmont farmer’s market and headed west to the market in Santa Monica.  I did my best to avoid getting my second breakfast from the tamale, crepe and giant pancake tents and headed straight towards the produce.  Aside from the kale, collard greens and homemade marzipan that I bought, I found some of the most amazing peaches!  They were sweet, juicy and absolutely perfect!  So I got to thinking, what would be a great dessert to say au revoir to summer.  After rummaging through my fridge and freezer, I decided I’d create a delish puff pastry tart with the fresh peaches, marzipan and cherry preserves.  As I was prepping for the tart, I realized my oven was BROKEN!  What’s a chef to do!?  After I spent a few minutes cursing at my oven, I decided to try bake the tart in the toaster oven…and SUCCESS! What You Need: 1/2 Puff Pastry Sheet (thawed) 2 Peaches (sliced thin, half moon shapes) 1/4 Cup Cherry Preserves (or any flavored preserves) 1/4 Cup Marzipan/Almond Paste Pre-heat oven to 350 degrees. 1. Score the puff pastry sheet about 1/2” from the edge of the dough to create a 1/2” border).  Dock (poke the dough) the center part of the dough with a fork.  Then, place the dough on a cookie sheet (use a silpat or greased cookie sheet).  Place the dough in the oven and allow it to par-bake.  The dough should begin to rise and brown. 2. Once the dough is par-baked, remove the cookie sheet from the oven scoop the marzipan onto the center part of the dough.  Considering the consistency of marzipan, you will have to break it into pieces and arrange it in thin pieces around the inside portion of the dough.  Next, lay the sliced peaches on top of the marzipan, followed by the fruit preserves.  Make sure not to go too heavy on the preserves, it should just serve as a glaze for the peaches. 3. Place the tart back in the oven and turn the oven up to 400 degrees.  Allow the tart to continue baking until the crust turns golden brown.  Remove from oven and allow to cool before cutting.  Serve with fresh whipped cream or vanilla ice cream!

“A Puff You Won’t Want to Pass”- Puff Pastry with Summer Peaches, Marzipan and Cherry Preserves

It has been craziness here in LA and I feel like I’ve neglected all you DYD-ers (delish your dish-ers).  I’m sure you don’t want to here all my excuses, but I promise new dishes are their way!

This past weekend I detoured from my usual Sunday ritual of going to the Larchmont farmer’s market and headed west to the market in Santa Monica.  I did my best to avoid getting my second breakfast from the tamale, crepe and giant pancake tents and headed straight towards the produce. 

Aside from the kale, collard greens and homemade marzipan that I bought, I found some of the most amazing peaches!  They were sweet, juicy and absolutely perfect!  So I got to thinking, what would be a great dessert to say au revoir to summer. 

After rummaging through my fridge and freezer, I decided I’d create a delish puff pastry tart with the fresh peaches, marzipan and cherry preserves.  As I was prepping for the tart, I realized my oven was BROKEN!  What’s a chef to do!?  After I spent a few minutes cursing at my oven, I decided to try bake the tart in the toaster oven…and SUCCESS!

What You Need:

1/2 Puff Pastry Sheet (thawed)

2 Peaches (sliced thin, half moon shapes)

1/4 Cup Cherry Preserves (or any flavored preserves)

1/4 Cup Marzipan/Almond Paste

Pre-heat oven to 350 degrees.

1. Score the puff pastry sheet about 1/2” from the edge of the dough to create a 1/2” border).  Dock (poke the dough) the center part of the dough with a fork.  Then, place the dough on a cookie sheet (use a silpat or greased cookie sheet).  Place the dough in the oven and allow it to par-bake.  The dough should begin to rise and brown.

2. Once the dough is par-baked, remove the cookie sheet from the oven scoop the marzipan onto the center part of the dough.  Considering the consistency of marzipan, you will have to break it into pieces and arrange it in thin pieces around the inside portion of the dough.  Next, lay the sliced peaches on top of the marzipan, followed by the fruit preserves.  Make sure not to go too heavy on the preserves, it should just serve as a glaze for the peaches.

3. Place the tart back in the oven and turn the oven up to 400 degrees.  Allow the tart to continue baking until the crust turns golden brown.  Remove from oven and allow to cool before cutting.  Serve with fresh whipped cream or vanilla ice cream!

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August 16, 2010
DELISH DETECTOR!- Milky Way Simply Caramel GIVEAWAY!! I hate to be the bearer of bad news, but summer is coming to an end.  I’m sure you’re all dreading the idea of going back to work/school or the fact that cold weather will soon be coming your way.  But, before summer officially ends, why not indulge and relax just one more time.  How?  Well, as far as indulging, Milky Way has created the perfect treat to set your mind at ease.  Milky Way Simply Caramel is a new addition to the Milky Way line.  This purely decadent treat is a combination of their delish caramel coated in their amazing chocolate.  You’ll melt with every bite (I sure did!) GIVEAWAY (5 Milky Way Simply Caramel and $75 SpaFinder Certificate!) The folks at Milky Way want to ease you back into “reality” one bite at a time.  Milky Way will be giving 2 lucky winners a supply of the new Simply Caramel Milky Way and a $75 SpaFinder Gift Certificate!! How to Enter: Comment on the Post: Tell us why you deserve to indulge in Simply Caramel Milky Way Email: Email delishyourdish@gmail.com your name and contact information ALL SUBMISSIONS MUST BE RECEIEVED BY SEPTEMBER 1st (11:59pm)  WINNERS WILL BE DRAWN and CONTACTED ON SEPTEMBER 2nd.

DELISH DETECTOR!- Milky Way Simply Caramel GIVEAWAY!!

I hate to be the bearer of bad news, but summer is coming to an end.  I’m sure you’re all dreading the idea of going back to work/school or the fact that cold weather will soon be coming your way. 

But, before summer officially ends, why not indulge and relax just one more time.  How?  Well, as far as indulging, Milky Way has created the perfect treat to set your mind at ease.  Milky Way Simply Caramel is a new addition to the Milky Way line.  This purely decadent treat is a combination of their delish caramel coated in their amazing chocolate.  You’ll melt with every bite (I sure did!)

GIVEAWAY (5 Milky Way Simply Caramel and $75 SpaFinder Certificate!)

The folks at Milky Way want to ease you back into “reality” one bite at a time.  Milky Way will be giving 2 lucky winners a supply of the new Simply Caramel Milky Way and a $75 SpaFinder Gift Certificate!!

How to Enter:

  1. Comment on the Post: Tell us why you deserve to indulge in Simply Caramel Milky Way
  2. Email: Email delishyourdish@gmail.com your name and contact information

ALL SUBMISSIONS MUST BE RECEIEVED BY SEPTEMBER 1st (11:59pm)  WINNERS WILL BE DRAWN and CONTACTED ON SEPTEMBER 2nd.

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August 9, 2010
“There’s No Can’t in Kanten”- Vegan Mixed Berry and Banana Kanten  Ok, lemme guess.  Your first thought when reading the dish name was, “What the heck is a kanten?”  How do I know that?  Well, that’s because I had the same reaction while I was reading The Kind Diet.  The kanten recipe threw me for a loop because I had never had the chance to experiment with Agar Agar. After reading through the recipe and researching Agar Agar, I just had to run out and buy some.  I hit up my favorite local Asian market in Echo Park and spent about 30 minutes rummaging through all the Agar products.  Let me just say, Agar Agar is pretty awesome. Today’s recipe incorporates the Almond flavored agar dessert mix, along with some fresh berries I bought at the farmer’s market yesterday.  It created a light, fresh and quick dessert perfect for summer entertaining! What You Need: 1 pkg. Agar Dessert Mix (I used almond flavored) 4 oz Fresh Blueberries 4 oz Fresh Blackberries 4 oz Fresh Raspberries 1/2 Banana (sliced into 1/4” rounds) 1. Pour the berries and banana rounds into a shallow 9” pie dish or casserole dish.  Mix the fruit around so they are evenly distributed.  Set aside. 2. Then, pour contents of package into a medium pot.  Add 3 cups of water and bring to a full boil.  Stirring constantly.  Once the mixture has come to a full boil and begins to foam on top, pour the liquid into the pie dish.  If you have some extra liquid, pour the excess into a seperate bowl (feel free to add some cinnamon and banana for an extra little dessert). 3. Place the pie dish into the fridge to set and cool.  It should set within a few minutes, but I suggest allowing it to fully cool in the fridge until you’re ready to serve. Enjoy!!

“There’s No Can’t in Kanten”- Vegan Mixed Berry and Banana Kanten

 Ok, lemme guess.  Your first thought when reading the dish name was, “What the heck is a kanten?”  How do I know that?  Well, that’s because I had the same reaction while I was reading The Kind Diet.  The kanten recipe threw me for a loop because I had never had the chance to experiment with Agar Agar.

After reading through the recipe and researching Agar Agar, I just had to run out and buy some.  I hit up my favorite local Asian market in Echo Park and spent about 30 minutes rummaging through all the Agar products.  Let me just say, Agar Agar is pretty awesome.

Today’s recipe incorporates the Almond flavored agar dessert mix, along with some fresh berries I bought at the farmer’s market yesterday.  It created a light, fresh and quick dessert perfect for summer entertaining!

What You Need:

1 pkg. Agar Dessert Mix (I used almond flavored)

4 oz Fresh Blueberries

4 oz Fresh Blackberries

4 oz Fresh Raspberries

1/2 Banana (sliced into 1/4” rounds)

1. Pour the berries and banana rounds into a shallow 9” pie dish or casserole dish.  Mix the fruit around so they are evenly distributed.  Set aside.

2. Then, pour contents of package into a medium pot.  Add 3 cups of water and bring to a full boil.  Stirring constantly.  Once the mixture has come to a full boil and begins to foam on top, pour the liquid into the pie dish.  If you have some extra liquid, pour the excess into a seperate bowl (feel free to add some cinnamon and banana for an extra little dessert).

3. Place the pie dish into the fridge to set and cool.  It should set within a few minutes, but I suggest allowing it to fully cool in the fridge until you’re ready to serve.

Enjoy!!

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August 4, 2010
What’s Cookin’, Good Lookin’- SISTER ACT II: BACK IN THE HABIT SCREENING! Calling all Sister Act II lovers in the Los Angeles area!!  I will be co-hosting a screening of Sister Act II: Back in the Habit with my sister THIS MONDAY, August 9th at the Barney’s Beanery in Burbank!! We’ll be doing trivia, singing, quoting and dancing to one of our favorite movies!!  There will be drink specials and delish food to indulge in while we watch!  Trivia starts at 8pm movie to follow! Can’t wait to get my “Joyful, Joyful” on!

What’s Cookin’, Good Lookin’- SISTER ACT II: BACK IN THE HABIT SCREENING!

Calling all Sister Act II lovers in the Los Angeles area!!  I will be co-hosting a screening of Sister Act II: Back in the Habit with my sister THIS MONDAY, August 9th at the Barney’s Beanery in Burbank!!

We’ll be doing trivia, singing, quoting and dancing to one of our favorite movies!!  There will be drink specials and delish food to indulge in while we watch! 

Trivia starts at 8pm movie to follow!

Can’t wait to get my “Joyful, Joyful” on!

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July 29, 2010
On My Delish List- Ile de France Cheese A few months ago I entered the Springalicious Recipe Contest on Ile de France’s website.  After weeks of rating and judging the recipes, turns out that I won 2nd place!  As a prize I won a ton of cheese, crackers and fruit preserves. I am indeed a cheese lover, but I thought it’d be a bit gluttonous for me to hoard all this amazing cheese for myself.  So, last night I had a few people come over for a little cheese, wine and just a good time.  The company, wine and of course the cheese were all awesome.  Thank you Ile de France!

On My Delish List- Ile de France Cheese

A few months ago I entered the Springalicious Recipe Contest on Ile de France’s website.  After weeks of rating and judging the recipes, turns out that I won 2nd place!  As a prize I won a ton of cheese, crackers and fruit preserves.

I am indeed a cheese lover, but I thought it’d be a bit gluttonous for me to hoard all this amazing cheese for myself.  So, last night I had a few people come over for a little cheese, wine and just a good time.  The company, wine and of course the cheese were all awesome.  Thank you Ile de France!

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