Vegetable Frittata

Vegetable Frittata

(this recipe requires a frying pan with an oven proof handle - most frying pans that are not oven proof can still withstand up to 350 degrees - so you might have to keep the oven at 350 degrees and just extend the cooking time!)
Difficulty: Easy

 

Ingredients
 

 1 teaspoon olive oil

 1/2 cup chopped onion

 1 clove garlic, minced

 1/2 cup diced green bell pepper

 1 zucchini, halved lengthwise and cut in 1/4 inch slices

 2 cups cooked and diced potatoes

 1 cup chopped fresh tomato

 1 cup thawed frozen spinach, drained and liquid squeezed out

 4 eggs 

 1/4 teaspoon dried oregano

 1 pinch cayenne pepper

 1/2 cup shredded white chedder

 1/4 cup grated Parmesan chees

Salt and pepper to taste 

Directions:

Preheat your oven to 375 degrees. In a frying pan with an ovenproof handle, heat the oil and sauté the onions, garlic and green bell peppers over a low heat. Sauté until vegetables are just tender but not browned. Add spinach and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. Then add the tomatoes, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. 

In a separate bowl, beat the eggs with the salt, pepper, oregano, cayenne and the cheese  and once all the vegetables in the frying pan are cooked, pour the eggs over them into the frying pan.
Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler in the oven for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Remove from the oven and allow to cool for 10 minutes. Cut into wedges and serve.
Serves 4.

EASTER KITCHENAID MIXER GIVEAWAY OFFICIAL RULES!!

So, Woman and the Whisk is very excited to announce our first (of many) giveaways! We are giving away the Ultra Power Series 4.5 Quart Tilt Head KitchenAid Stand Mixer which retails for $299.99. You will also be the one to CHOOSE your own color!

Colors available:
Almond Cream
Cobalt Blue
Contour Silver
Empire Red
Green Apple
Grey
Onyx Black
White

Click HERE for the actual KitchenAid Stand Mixer model, pictures and colors.

**OFFICIAL RULES**
-You must like Woman and the Whisk
-You must like our Giveaway status
-Share our Giveaway status (this is optional and will not cause ineligibility, however if you share the status, we will add an extra surprise! Gift card, anyone?)

Those are the ONLY rules for eligibility on how to win the KitchenAid Mixer! The giveaway will begin at 8:00pm on Friday March 28th, 2014 and end Saturday, April 12th, 2014 at 11:59pm.

The winner will be RANDOMLY selected using a random name generator. Once the name has been selected, Woman and the Whisk will verify that the person had followed all of the rules for eligibility. After the verification process, we then announce our winner on our Facebook page! (Please note that we will put your name in the winning Facebook status, so message us prior to the contest ending if you would NOT like us to use your name. You must message us prior to the contest's end or we will feature your name on the winning Facebook status).

Once the winner is selected, we will immediately message the winner via Facebook message asking color preference of the KitchenAid Mixer as well as shipping information. This information will strictly remain private until the item is shipped then the information will be deleted for your privacy.

The winner has 72 hours from Woman and the Whisk sending the Facebook message to the winner to respond to our message with the necessary details. If the winner does not respond to the message within 72 hours, another winner will be announced.

Woman and the Whisk assumes the responsibility for the price of the KitchenAid Mixer AND the shipping cost! We will ship to ALL 50 states. Local pick-up is also allowed as long as the details are finalized between the winner and Woman and the Whisk.

Facebook is in NO way associated with this giveaway. Woman and the Whisk is fully responsible for sponsoring, endorsing and administering this giveaway.

Good luck to all! E-mail us at womanandthewhisk@yahoo.com or Facebook message us if you have any questions!

Cannoli Parfait With Mini Cannoli

Cannoli Parfait With Mini Cannoli
Difficulty: Easy

Prep Time: 3-4 hours

Cooking Time: 

Ingredients
4 cups ricotta cheese
1 cup marscarpone cheese
freshly grated nutmeg to taste
1 cup powdered sugar
1 1/2 cups mini chocolate chips
1 cup of sliced almonds
1 cup chopped pistachios
1/2 tsp vanilla extract
mini cannoli shells( 1 dozen to a box)

Cooking Tools

Small mixing bowl

Piping bag

6 Martini glasses

A better picture of the layers of the parfait!

Directions
In a mixing bowl add ricotta, marscarpone, powdered sugar, vanilla and grated nutmeg. Mix ingredients with whisk until well incorporated
Set 6 cannoli shells to fill with cannoli filling
Take the rest of the cannoli shells and place them in a zip lock bag and crush to the consistency of graham cracker meal
Place cannoli filling in piping bag for easy filling.
Pipe in the cannoli filling in the 6 cannoli shells, dip the filled shell openings in the chocolate chip, pistachios or almond.  Set aside and chill ( for the top of parfait).
Take 6 martini glasses and fill each one in layers starting with the crushed cannoli for the bottom, then the cheese filling, chocolate chips, again cheese filling, chopped pistachios, cheese filling the finally the sliced almonds.  Chill in refrigerator for several hours to firm up.  before serving, place filled cannoli shell on top of parfait.
Serves 6

Bacon Wrapped Stuffed Chicken

Bacon Wrapped Stuffed Chicken
Difficulty: Easy

Ingredients
6 Boneless chicken thighs
2 cups sautéed spinach
12 slices bacon strips
1/4 cup pine nuts
1/2 cup feta crumbled
2 cloves garlic sliced
4 tbsp olive oil
salt
pepper to taste

Directions
Sauté fresh spinach with olive oil until cooked down and moisture is gone, add garlic slices and pine nut, salt, pepper until tender, set aside until cool, add feta. Pound out the boneless chicken thigh slightly larger than original size. stuff the thigh with spinach mixture like a package and wrap with bacon.  bake uncovered 370 degrees for approx. 40-45 min. until done.

Korean Burrito That Will Make You Forget About Chipotle

Korean Burrito
Difficulty: Moderate
Give yourself time to make this recipe. Marinade the beef overnight or in the morning before work. Marinade 4-6 hours required.

Ingredients
2 ribeyes
1 package of large burrito wraps
1 container of kimchee ( can be found at asian markets)
4 cups of japanese style rice, cooked
2 tbsp of canola oil
1 bag of field greens
1 small bag of mung bean sprouts
salt
pepper

Ingredients for the Kalbi Marinade (for the beef):
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin ( rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
*Heat ingredients until sugar is melted, cool completely before marinating beef.

Directions
Place steaks in freezer bag with the incorporated Kalbi marinade.  Marinade for 4-6 hours, overnight is best. 
Place oil and the 4 cups of cooked rice into a wok or non stick pan.  Add kimchee until well incorporated, salt and pepper to taste set aside.
Prepare steaks on grill to your taste, medium is best.  Slice the beef into stips, prepare burrito with rice first flat in center add beef the field greens and bean sprouts.  Fold sides of burrito and roll, wrap with tin foil to keep the roll intact the slice in center on angle.
Serves 4

Sopa De Pollo

Sopa de Pollo
Difficulty: Easy

Pictured with our Grilled Chicken Corn Tortilla Tacos

Ingredients
2 cups cooked shredded chicken
5-6 cups chicken broth
1 cup onion chopped
1 cup green pepper chopped
1/2 cup cilantro chopped
1 14 oz. can of  fire roasted tomato diced
1 avocado chopped (for garnish on top of soup)
2 tsp garlic minced
1 tsp cumin
2 tbsp olive oil
salt
pepper
1 sour cream (optional)

Directions
In large stock pot, saute onion, green pepper and garlic for 2 minutes.  add all ingredients into pot (except for avocado and sour cream) simmer for 45 minutes.
Place soup into bowls then add avocado, dolop of sour cream on top.
Serves 4

Grilled Chicken Corn Tortilla Tacos with Homemade Pico de Gallo

Grilled Chicken Corn Tortilla Tacos
Difficulty: Moderate

Ingredients for Chicken & Tacos:
2 large chicken breast
1 lemon
2 limes
1 tsp garlic minced
1/2 cup olive oil
1 tbsp sugar
1/4 tsp cumin
1 package corn tortillas
1 avocado
1 bag of washed and rinsed mixed greens
1 package queso fresco (crumbled)
Salt & Pepper for taste

Directions
Pound out the chicken breast until double in size, place in plastic freezer bag and set aside.  Prepare to make the marinade, in a mixing bowl add the juice of 1 lemon and 1 lime, garlic, olive oil, sugar, cumin, pinch of salt, pepper, then whisk.  Add marinade in freezer bag with chicken and marinade in refrigerator for 2 hours.  Grill the chicken until done, set aside.  Prepare the toppings by slicing the avocado, pico de gallo (recipe below) mixed greens, tortillas and queso.  Slice the chicken in thin strips then start building your taco. Slice 1 lime into wedges for squeezing on tacos.
Serves 4

Ingredients for Pico de Gallo:
2 cups tomato diced
1/4 cup red onion diced
1/4 cup cilantro chopped
1/2 tsp jalapeno minced (optional) if you like spicey
1 lime (juice of lime)
salt

Directions
Add all ingredients into a bowl, mix and place in refrigerator until ready for use.

Go to our Sopa de Pollo recipe to learn how to make the soup pictured with our chicken tacos!

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins
Difficulty: Moderate

Ingredients
8 ounces  cream cheese, softened 
1/2 teaspoon  vanilla extract 
2 3/4 cups  sugar, divided 
3 1/3 cups  all-purpose flour, divided
1/4 cup rolled oats
3 tsp  ground cinnamon, divided 
4 tbsp chilled butter 
1/2 tsp ground cloves 
1/2 tsp  ground nutmeg 
2 tsp  baking soda 
1 1/2 teaspoons  salt 
3   large eggs, lightly beaten 
1   (15-ounce) can pumpkin 
1 cup  vegetable oil 
1/2 cup  milk 

Directions to make the muffins:
Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup oats and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.
Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.

Ingredients for the Cream Cheese Icing1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
1/4 raw sugar (to sprinkle on top) optional

Directions to make Cream Cheese Icing:
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your muffin. Sprinkle with raw sugar (optional).

Restaurant Re-do: Columbus Fishmarket's Shanghai Salmon

Restaurant Re-do: Shanghai Salmon
Columbus Fishmarket
Difficulty: Moderate

Ingredients:
 4 serving size salmon fillet skinless
2 bags of fresh spinach
1/2 cup soy sauce
1 cup water
1/2 cup mirin
1 tbsp of hoisin
1 tsp garlic puree
1 green onion slices
1/2 tsp sesame oil
3 tbsp canola or light oil
1 tbsp sugar
1/2 tsp sesame seeds
pepper
rice ( follow directions from bag)

Directions
Coat salmon with oil and lightly salt and peper to prepare for grill pan.  Cook rice in pot according to package.  Prepare spinach in frying pan with a little oil until spinach is wilted and all the moisture is evaporated, season to taste. Make the sauce in sauce pan with all the liquids, seasonings, sesame oil, seeds, sugar.  Boil and reduce to simmer until it slightly thickens.  Grill salmon to medium.  Lay cooked rice into a bowl, lay spinach on top of rice.  Lay grilled salmon on spinach, the ladel sauce on top of salmon.  Garnish with sliced green onions
Serves 4

Havana Bananas Foster

Havana Bananas Foster
Difficulty: Easy

Ingredients
4 ripe Plaintains, peeled
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup dark rum
1 pint Vanilla Ice Cream of good quality store bought vanilla ice cream

Directions
Cut the plaintains in angle slices
Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the plaintain and turning, cook on both sides until the plaintains start to soften and brown, about 5 minutes. Add the banana liqueur and stir to blend into the caramel sauce. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match and return to the heat.) Shake the pan back and forth, basting the plaintains, until the flame dies.
Divide the ice cream among 4 dessert plates. Gently lift the plaintains from the pan and place 6 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and plaintains, and serve immediately
Serves 4

Lobster Macaroni & Cheese

Lobster Mac and Cheese
Difficulty: Moderate

Ingredients
Salt (at your discretion, it's for your taste! Remember, the cheese will add saltiness!)
1 tbsp vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
1 cup heavy cream
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar, grated
1 cup Monteray Jack grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups Panko bread crumbs

Directions:
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk and cream in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, Monteray Jack,  salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the Panko bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Easy Tahini Hummus

Easy Tahini Hummus
Difficulty: Easy (it's in the name!)

Ingredients
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
1/4 cup olive oil
black pepper (for taste)
1/4 tsp cumin

Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is pureed. Taste, for seasoning, and serve chilled or at room temperature.
Serve with pita and condiments like olives, peppers and marinated mushrooms.
Serves 6 to 8

Croque Monsieur Muffins

Croque Monsieur Muffins
 Difficulty: Moderate

Ingredients For the Mornay sauce:
1 tablespoon butter
1 tablespoon all purpose flour
3/4 cup plus 1 tablespoon milk, lukewarm
1/4 teaspoon Dijon mustard
1/2 teaspoon nutmeg
1/4 cup Gruyère grated
Salt and pepper

Ingredients for the muffins:
6 large slices Brioche, no crusts
3 tablespoons butter, melted
2 1/2 ounces ham, cut into cubes or thin strips
6 small eggs

Directions for the Mornay sauce:1. Melt the butter in a pan over a medium heat. Add the flour and beat hard until you have a smooth paste.
2. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the mustard and nutmeg, and simmer gently for 10 minutes, whisking frequently to stop the sauce burning on the bottom of the pan.
3. Once the sauce thickens and has the consistency of a thick tomato sauce, take it off the heat. Add the cheese (keep a little for the garnish) and taste for seasoning.If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.

Directions to make the muffins:
1. Preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter.
2. Line a 6-cup muffin tin with the slices of bread, pressing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Place 2 tablespoons of the Mornay sauce on top of the eggs and then bake for 25 minutes or until egg is set. Serves 6. 

Slowcooker Chinese 5 Spice Short Ribs

Chinese Five Spice Short Ribs
Difficulty: Easy

Ingredients
5-6 beef short ribs
1 sweet onion sliced
3 cloves garlic minced
1 28 oz can of crushed tomato sauce
3 cups beef stock
1 tbsp hoisin sauce
1heaping tbsp chinese five spice
3 tbsp sugar
salt
pepper
1 tbsp tomato paste (optional at the end)

Direction
salt and pepper short ribs and sear on all sides, set a side.  Slice onion and place in bottom of slow cooker, then lay short ribs on top.  in a saucepan heat beef stock, tomato sauce, garlic and all spices until incorporated.
Pour mixture over short ribs,  Cook on high fot 8-9 hours, skim off fat and discard, if the sauce is too loose the add 1 tbsp of tomato paste.  Serve with Jasmine Rice.
Serves 4

Sweet Ricotta Pie

Sweet Ricotta Pie
Difficulty: Moderate

Ingredients for Crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold vegetable shortening, cut into bits
1 large egg, beaten lightly
2 to 3 tablespoons ice water

Ingredients for Filling:
1 1/2 pounds ricotta, drained well
3/4 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
3/4 cup diced candied fruit

Ingredients for Balsamic Glaze:
1/2 cup balsamic vinegar
1/2 cup brown sugar

Directions to make the pie crust:
Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.

Directions to make the Filling:
Preheat the oven to 350 degrees F.
In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit. Pour the filling into the pie shell.
Bake the pie for 45 minutes, or until just set. Let cool and chill

Heat Balsamic vinegar and brown sugar in saucepan, simmer until sauce thickens, set aside and cool.  Drizzle on slice of pie before serving.
Serves 6.

Potato Croquettes

Potato Croquettes

Ingredients
2 tablespoons milk
Salt
1/2 teaspoon pepper
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
3 cups of Panko bread crumbs
Peanut oil, enough to fill pan 1inch

Directions
Add milk, salt, pepper, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.

Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

Overnight Oatmeal

Overnight Oatmeal

Ingredients
4 cups granola plain
4 cups milk
1/2 cup golden raisins
1/2 cup sliced almonds
1/2 cup honey
1/2 cup mixed dried fruit (optional)

Directions
Place everything in large mixing bowl, and put in refrigerator overnight.  Serve in bowl either cold or warm it up! simple!
Serve with fresh fruit and drizzle with honey.
Serves 4

Grilled Mediterranean Chicken Flat Bread

Grilled Mediterranean Chicken Flatbread

Ingredients to make Flatbread
1 package active yeast 
1/2 tsp sugar 
1 3/4 cup 00 flour
1 tsp  salt course
1 tbsp  Thyme  Fresh leave
3/4 cup  Water 
1 tbsp  oil

Directions to make Flatbread
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. slit in two and using a rolling pin and small amount of flour on work surface, roll out into flat rectangles.
Place on greased sheet pans rub top with olive oil and sprinkle with salt and bake in a preheated 400 degree oven for about 20 min.  Remove, ley cool slightly then place toppings on the flatbread.

Ingredients for Toppings
1 grilled chicken breast sliced thin (fully cooked)
2 cups spring salad mix
1/2 cup feta cheese
1/2 shredded parmesan cheese
1 tomato sliced
1/2 cup balsamic vinegar
1/2 cup brown sugar

Directions to make the Topping
To make the balsamic glaze, in a small pot mix balsamic vinegar and sugar and smmer until it reduces down to a thick syrup.  Set aside.
Once the flatbread has slightly cooled, layer all the topping onto the flatbread and drizzle with the balsamic glaze
Serves 2