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Thursday, June 30, 2011

Red White and Boom Ice Cream Brownie Pie

Won't your family love this?

1 family size Duncan Hines Brownie Mix, prepared according to package directions for fudgy brownies
1 carton neapolitan ice cream
1 cup hot fudge topping, warmed
1 cup sliced fresh strawberries
1 cup fresh blueberries
whipped cream

1/2 cup toffee chips
1/4 cup sliced toasted almonds

Bake prepared brownie mix in a 9-inch spring form pan that has been coated with nonstick baking spray.  Bake according to package directions.  Cool, then freeze until firm, leaving brownies in pan.  Using approximately 1/3 cup for each scoop, place 8 scoops of ice cream onto a parchment-lined baking sheet; freeze until scoops are solid.  Once brownies and ice cream are well frozen, place prepared scoops of ice cream on top of brownie crust around edge and in the center, leaving sides of pan intact.  Cover and freeze until very firm. 

To serve, remove sides of springform pan.   Drizzle ice cream with warm hot fudge topping. Arrange strawberries and blueberries over topping.  Garnish with whipped cream, toffee chips and almonds.  Cut into wedges and serve at once!

Now You're Cookin',
Chef Alli

P.S.  Have a great July 4th holiday!

Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

As shown on WIBW 13 News at 4 with Ralph Hipp, June 29, 2011

1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil

Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves

Grill steak over medium-high heat until desired doneness is reached, turning once.  Let stand for 10 minutes before slicing.  Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil.  Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients.  Toss lightly.  In a small bowl, combine dressing ingredients and whisk well.  Pour over pasta/beef mixture in bowl and toss to coat.  Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.

Serves 8 (1 ½ cups each)

Now You're Cookin',
Chef Alli

Sunday, June 26, 2011

Baked Swai with Tropical Fruit Salsa

Serves: 4

¼ cup lime juice
1 ½ T. honey
1 mango, diced
1 peach, chopped
1 cup chopped pineapple
2 kiwi, chopped
1 jalapeño, seeded, chopped
¼ cup cilantro, chopped
4 swai fillets, defrosted
Old bay or Cajun seasoning to taste


1. Preheat oven to 400 degrees. Line baking sheet with foil and spray with non-stick spray.

2. Combine lime juice and honey in a small bowl. In a medium bowl, combine the fruit, jalapeño and cilantro. Drizzle the lime mixture over the fruit and toss to coat.

3. Coat the fish with Old Bay or Cajun seasoning to taste. Bake the fish in preheated oven for 10-12 minutes or until fish flakes easily with a fork.

4. Serve salsa over fish. Leftover salsa can be served with tortilla chips or whole grain crackers.

Nutrition Facts per serving: 195 calories, 1 g fat, 12 g carb, 2 g fiber, 50 mg sodium, 34 g protein

Now You're Cookin',
Chef Alli