Summer Cooking Class Series!!

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Yes I know I have been a little “MIA” lately!!!

But this summer has been busy and I can’t believe its JULY!!!! 
I have my hand in so many different little things that I am just so busy and it’s been hard to find the time to blog.  Plus I have not been cooking anything really good for myself, so hence no blogs.

But I did finish a couple weeks ago a cooking class series that I did in 3 of our stores 🙂

They all turned out great, a lot of grilling and a few out of the box recipes, beer sampling with one too!!

Here are a few pictures of the dishes and the crowds, it was a great time and I had a LOT of help from some of GREAT co-workers.

I hope you enjoy!!!

Grilled Fruit Pizza – naan bread, Camembert cheese, blackberries, strawberries, basil and balsamic glaze

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Grilled Asian Corn with peanuts

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Grilled Watermelon with arugula, feta and balsamic glaze

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Crowd pic

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Veggie Pizza – Garlic naan bread, red pepper hummus, grilled veggies topped with goat cheese

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Grilled pound cake and pineapple

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Grilled German Potato Salad

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Grilled veggies with garlic couscous topped with basil

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crowd pics

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Zucchini & tomato salad with ricotta, Parmesan and pesto

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Hawaiian Rice – cooked in coconut milk, golden raisin, macadamia nuts and green onions

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Mango & pineapple salsa

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Crowd Pics

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Grilled romaine with mango vinaigrette, shredded jicama, pineapple, red pepper and black sesame seeds

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Me – having fun with the microphone….I love being on the Microphone 😛 

Chef Amy

Fried Quinoa Balls stuffed with Mozzarella for Fiesta Friday #52

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I am so excited to be able to take part in Fiesta Friday #52

I was invited by Suzanne@apuginthekitchen and I really want to THANK her for her help 🙂 Thank you Suzanne!!!

Suzanne got involved in this from Angie@The Novice Gardener

Angie’s co-hosts this week are Hilda@ Along the Grapevine and Julianna@ Foodie On Board

Thank you so much for letting me be a part of Fiesta Friday 🙂

Today I am doing a “Arancini di Riso” but I will not be using rice/risotto, I am going to use qunioa 🙂

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Yes you heard me correctly, almost two weeks ago I had a cooking class on Qunioa in one of our stores, as I posted my Qunioa Burger earlier this week.  For my class I was going to make these but if you have made them before they can be a little time consuming 😛 and I would have had to make at least 75 of them 🙂

Rolling, dredging and then frying so I passed on making them for my class, and well I thought they are the perfect appetizer and perfect for Fiesta Friday!!!

Well these turned out so dang delicious, if you ever had a rice ball, these hold up 100%  I think if you told someone these were a rice ball they really may never know 😉

So I hope you enjoy and will make them 🙂

Ingredients – quinoa, seasonings, mozzarella and parmesan

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Rinse the quinoa well in a fine mesh strainer

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add to pan with water/broth*see note below in recipe
bring to a boil

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once it comes to a boil add broth base, garlic

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then seasoning, except red pepper flakes

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cover and reduce heat to low and cook 30 minutes
or till all the liquid has been absorbed

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then stir until quinoa becomes thick like

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let cool in a bowl then add parmesan and
Red pepper flakes

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mix to combine, taste and add salt and pepper to your taste

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with a 2 oz. scoop, scoop out onto a lined baking sheet

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cut your cubes of cheese

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make intentions in the center of the balls

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add cube of cheese

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roll into balls, place baking sheet in fridge
over night or at least 2 hours

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for dredging, seasoned flour, beaten egg &
breadcrumbs, I used a combo of garlic &
hot & spicy 🙂

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make your dredging station

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roll balls in flour first

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second egg

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third breadcrumbs

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bring your oil to 350 degrees

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and fry your balls for 1-2 minutes
or until a nice golden brown

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now ready eat, serve with your favorite sauce
and top with some extra Parmesan

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so good, look at the gooey cheese 😛

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Quinoa Balls

1 cup white qunioa
3 cups chicken or veggie broth
2 tsp. onion powder
2 tsp. crushed garlic
2 tbsp. parsley
1 1/2 tsp. oregano
1/2 tsp. crushed red pepper flakes – optional
1 cup Parmesan cheese, grated plus for garnish
mozzarella cheese, cut into 3/4 inch cubes

Rinse quinoa is a fine mesh strainer under water until water runs clear.

In a med saucepan add quinoa and broth*, bring to a boil uncovered, once it comes to a boil add garlic, onion powder, parsley and oregano, stir, cover and reduce heat to low.  Cook on low for about 30 minutes or until all the liquid has been absorbed, let cool for 5 minutes, then stir in 1 cup Parmesan and red pepper flakes if using, taste and add salt and pepper to your liking.  Set aside for 15 minutes, then with a 2 oz. scoop, scoop mixture into balls, press your thumb in the middle of the ball to make a indention add cube of cheese and cover the cube with the quinoa by rolling into a ball.  Place balls on lined baking sheet and refrigerate for 2 hours or up to over night.

*I used chicken base, I added it once the water came to a boil.

For dredging
3/4 cup flour, seasoned with salt and pepper
2 egg, beaten
1 1/4 cup Italian bread crumbs or what you like

Place each in shallow bowls, dredge balls into flour, egg then breadcrumbs, place on baking sheet.  Let set on counter for about 30 minutes.  In a fryer or medium sauce pan add frying oil about 1 1/2 inches high, heat oil on medium high heat too about 350 degrees, fry until golden brown. about 1-2 minutes.  I always pull one out, let it set for a minute then cut it open to see if the cheese is gooey, if you let the balls set on the counter for 30-45 minutes before frying, they should be ready in about 1 or so, but just cut one open and fry longer if needed.

Serve with your favorite red pasta sauce and a sprinkle of Parmesan.  Makes about 24 balls.  Enjoy!!

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Quinoa Burger!!!

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Oh its just SOOOO GOOD!!!!

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Yes is really is 🙂  Back in December when I needed to come up with a “Theme” or “product” for my cooking class, one thing came to mind…Quinoa!!

Quinoa I feel is something that people heard of??? But not sure what it is, or what to do with it let alone know how to pronounce it 🙂

Most the time you see a recipe for Quinoa it is in some sort of salad and I just wanted to do more with it.
I’ll say its funny because just a few days before my class and her now a week after I have seen more recipes with Qunioa in it I just had to laugh.

Any way for my class yes I made a burger, I also put it in Minestrone Soup, as a breakfast dish like oatmeal, of course a salad 🙂 and cookies, yes cookies 🙂 with only 4 ingredients 😉

When I make my quinoa, I do 3 to 1, 3 parts water (liquid) to 1 part dry quinoa.  I rinse it really well till the water runs clear, oh and make sure you have fine mesh strainer, you don’t want that tiny seed going down your drain 🙂

I then add it to my pan with the water, I turn it on med-high, uncovered and bring it to a boil.  Once it starts to boil, depending on what I am doing with it, I will then add some flavoring, broth base or seasonings.  I then stir that in reduce the heat to low, cover it and let it go for at least 20 – 30 minutes, again depends on the quantity of quinoa that I use.  The more I have the more time I let it cook, I like mind to kind of get sticky, a little like sticky rice, for my burger I may let it go for a little longer.
Then you just go from there with whatever you are making 🙂

So of course I did not get to take any pictures of my food at my class, I got some picture of the people that came but once I starting cooking it was a little hard 😛 LOL

About my burger, you can make this any flavor you want, once you have the mix add what ever seasonings you want, so the last night when I got home from work I made them 🙂

Of course at the same time I was trying to cook up some things for the week, I made Lentil Soup and a pork tenderloin.  Of course my mind was everywhere and I forgot the beans…yes beans 🙂

So here we go…

Ingredients  – Ouinoa, onion, seasonings,
beef base (optional) and cannellini beans(not pictured)

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I rinsed my quinoa

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Make sure it drained

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I add it to the pan with my water

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Once it boils

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I then add some beef base and cover

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This is almost done

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As you can see the quinoa expand’s and get’s thicker

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At this point I put it on a plate to cool
(if its cool, it’s easier to handle)

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Now the onion in a skillet with a little oil

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Saute up

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add the quinoa, onions, seasonings and beans

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mix together

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then add the cheese

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now make your burgers
Put them in the fridge for a least 2 hours to
help firm up.

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Then cook for about 5 minutes on Medium to Med. High

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Flip it

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add cheese and let melt

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Get you bun ready, of course I toasted my
whole wheat bun added some fresh spinach
and horseradish

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Done and Delicious!!!

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Quinoa Burger

  • Servings: 8
  • Difficulty: easy
  • Print

8 regular size burgers

1 cup quinoa (red or white)
3 cups water
1 tsp. Better than bullion beef base (optional)
4 tsp. seasoning (I used Grillmates Worcestershire Pub Burger)
1 large onion, chopped and sauteed
1 cup Cannellini beans, drained, rinsed and blended in food processor (you could use the whole can)
1 cup cheese, fancy shredded (any flavor)

Rinse quinoa in fine mesh strainer until water runs clear, drain, add to med sauce pan with 3 cups water, cook on med-high uncovered.  Once it comes to a boil add beef base, stir and cover, reduce heat to low, cook for 30 minutes or until water is almost gone and quinoa has expanded and is thick, give a few stirs to make sure all water is gone.

Pour out on to a plate and let cool, once cooled, add sauteed onions, blended beans and seasonings, mix very well to blend.  Taste, add more seasonings if needed, then fold in cheese.  Form your burgers and place them on baking sheet lined with parchment paper, put in the fridge for at least 2 hours or longer.

Add oil to skillet add your burgers, cook over med to med-high for about 5 minutes, burger should have a nice brown color like a burger would have 🙂

Flip and then add some cheese on top if you want, cook another 5 minutes or so, add to your bun and dressing with your favorite toppings.  Enjoy!!

At my class I did a BBQ Bacon Cheddar with crispy onion straws 🙂

They all enjoyed it for sure 🙂

Here they are at the class and the crowd that came 🙂

I had to make the burgers in batches, so many came 🙂

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Cooking Salmon & Scallops!!

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This week I was at one of our store cooking up seafood in a “Seafood Market” Demonstration I had Salmon, Scallops & Mussels, showing people really how easy it is to cook seafood 🙂

Scallops with the Garlic, Dill & Lemon Marinade

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As I started it was a little slow so I was able to take a couple of pictures 🙂

It was a great weekend Seafood and Wine sample can’t go wrong with that 🙂

First I must share my new duds 🙂 I am going “green” 😛

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This picture is the Salmon with the Asian Marinade, you can see a great char on the salmon from the sugar, this added a great smokiness to the salmon, with the hint of soy sauce and ginger.  This salmon was melt in your mouth good!!! 🙂

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Salmon with the Garlic, Dill & Lemon Marinade

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Seafood Marinades

Asian Marinade

1 lb. salmon fillets
1/4 cup lime juice
1 tsp. fresh ginger, grated
1 tsp. fresh garlic, minced
2 tbsp. brown sugar
3 tbsp. lite soy sauce
1/3 cup light beer
zest of 2 limes

Combine juice, ginger, garlic, soy sauce, sugar, lime zest and beer in zip-loc bag and shake to mix, then add salmon, refrigerate at least 3 hours or up to 8 hours.  Drain liquid and pat dry salmon, brush salmon with a little oil and cook as desired.

Garlic, Dill & Lemon Marinade

1/2 cup oil
1/4 cup fresh dill, minced
4 garlic cloves, minced
1/2 – 1 tsp. kosher salt
1 tsp. ground black pepper
zest of 2 lemons

Add all to a shallow container or zip-loc bag, add your seafood let marinade for 15 – 30 mins.  Then cook as desired, you could just roll your fillets, scallops or shrimp in the marinade then cook immediately.

I hope your try these recipes!!!  And of course in my Planking…blog I could not say enough about the Skuna Bay Salmon and that is what I used again this weekend and it is just so GOOD!!!!  So go buy it, find it!!!  Enjoy!!