Thursday, 29 December 2016

Mistletoe Kiss

We are just a few days away from the end of the year and the beginning of 2017…! There are many parties going on this weekend and if you are hosting one of them, you definitely need something “cool” for your guests.

Besides hors d’oeuvres, music, decorations, cute napkins and fancy little hats with noise makers, you still need one more thing to impress your invitees… What about a drink?

In this video, I’ll share with you my Mistletoe Kiss. This drink can be sipped after-dinner as a digestif or just as a straight shot during your party. The taste of it is so Holiday-ish (if I may) and the layered colors definitely set the tone for the seasons celebrations. It is the perfect drink to have under the mistletoe to cheer the farewell of 2016 and welcome in the New Year. Of course, I think I don’t need to remind you to drink responsibly.

Thanks to all of you for your lovely support of my new venture in the crazy world of cooking, I would like to wish you a healthy, Happy New Year filled with love, laughter and prosperity… !
Happy New Year!

For ingredient amounts and much more, visit

Tuesday, 27 December 2016

Turkey Tetrazzini

Thanksgiving or Christmas dinner is barely over and you are already thinking about what to do with that mountain of turkey leftovers. What to do with all that turkey? Hmmmm… Turkey sandwich, turkey salad, turkey soup, turkey jerky…? By this time, you’ve had so much turkey, you start saying gobble-gobble… sound familiar?

I’ve got just the recipe for you… Turkey Tetrazzini which is a simple casserole with a bunch of ingredients, sure to please everyone except the turkey… of course! It makes plenty so if you still have a house full of relatives hanging around, you’ll have something to feed them.

So where did this recipe originate?

Tetrazzini often thought of as an Italian recipe is actually an American dish. The dish is named after famous Italian opera star Luisa Tetrazzini and believed to be invented around 1908-1910 at the Palace Hotel in San Francisco where Tetrazzini stayed as a long-time resident. So now you know the history behind this dish, let’s talk about what goes in it…

Made with diced poultry and mushrooms with butter, cream or milk, and cheese, tetrazzini is served hot with thin pasta and garnished with parsley, cheese and sometimes bread crumbs. To make this dish creamy, some will use cream cheese however I prefer to use cream of mushroom soup and milk but it doesn’t stop you from using what sounds good to you. In my tetrazzini, I use a lot of vegetables, herbs and spices which may not be traditional but they add a ton of flavor and color.

Also some recipes add white wine but I think that with so many ingredients, the wine will be lost anyway…. so I use more chicken broth and have more wine leftover for me… after all it’s the Holidays, isn’t it? Lol!

Now, I’m sure I don’t need to mention it but if you want to, you can always switch to chicken or seafood as your protein. You’re going to love this recipe so much, you’ll be gobbling it up….
Bon Appétit!

For ingredient amounts and much more, visit

Thursday, 22 December 2016

Spicy Holiday Chocolate Bark

The best word that describes the Holidays is “fast”. The month of December goes by “in a flash”. Although we shouldn’t, we tend to drive “faster”. During lunch time, we eat on “the go” so we can spend the rest of the time shopping quickly. We go home, making dinner rapidly (actually I think this is the most popular month for take-out) so we can spend the rest of the evening energetically wrapping gifts after sending the kids to bed… expeditiously if possible! We also sleep briefly depending on how crazy our schedule is. Everything else we pretty much do in a hurry!

When having guests over, the recipes that we decide on are the ones we can make in a snap! Especially when the house is filled, everything seems to go so suddenly; turkey is ready at the same time as the potatoes and squash plus your youngest just made a boo-boo and your great aunt is standing in the middle of the kitchen trying to help…

The recipe I’m about to share with you is a favorite of mine because it doesn’t take that much time to make and you’ve got yourself something extremely different and Holiday-ish! As soon as the chocolate quickly melts, you can put everything together in less than 4 minutes – yep we are that specific with timing!

This is something your great aunt or the youngest can participate in when you expressly try to put dinner together and serve it ASAP before it gets cold!
Have a speedy Merry Christmas and a Happy New Year… in a flash… lol!


For ingredient amounts and much more, visit

Wednesday, 21 December 2016

Leftover Gravy Solution - Don't throw it away - Tips & Tricks #9

What to do when there’s not enough leftover gravy for another meal? Don’t throw it away and use this trick!

Tuesday, 20 December 2016

Onion Soup Mix (Homemade) - Make Your Own - Tips & Trick #8

Making Onion Soup Mix from scratch couldn’t be easier! No need to rush at the store next time you need some! What you need is…

– 1/4 cup dehydrated chopped onion
– 2 tbsp. instant beef bouillon
– 1/4 tsp. onion powder
– 1/4 tsp. garlic powder
– 1/8 tsp. freshly ground black pepper

This recipe is the equivalent of one package of Onion Soup Mix

FOOTNOTE: This recipe is great for meatloaf or other casserole dishes as well as a dip for chips. Just mix it with 200g light sour cream and add more sour cream to taste. If there’s leftover dip the next day and it’s too thick, add a tsp. of milk at the time until smooth and creamy again!


For more info, visit

Stuffed Dates with Gorgonzola

With all the festivities, the invitations, the running around, the last minute shopping, planning and tight scheduling as well as other unexpected situations, there’s not much time for you to do anything extra. Even more when it comes to serving your guests fancy appetizers or bouchés which are bite-sized hors d’oeuvres. Actually, when you really think about it, you don’t have to spend much time at all to serve something both elegant and tasty.

When serving bouchés, you want something that can go with different types of cocktails and wines. The perfect hors d’oeuvres to me are something not too light in taste but definitely not overpowering. A little “zip” is acceptable but please don’t go beyond this otherwise you’ll have a bunch of dried up leftovers that night (unless your guests are starving to death).

Cheese is always a good item when hosting a soirée but serving it on its own is boring (i.e. sliced cheese on a tray…). Even with crackers, it is so unexciting. You need something to dress it up and in this video you have a great vessel for it… dates

Quick to make and loaded with flavor, this bouché is a great combination with almost any type of wine and definitely any cocktail. It also goes extremely well with sparkling wines and champagne. This is one of my favorites when hosting a soirée or dinner during the Holidays and after trying it, you’ll understand why.
Happy Holidays!


For ingredient amounts and much more, visit

Thursday, 15 December 2016

Christmas Stollen

I love the Holidays! I love the nostalgia and magical side of it. Although very colorful, the energy is peaceful and serene. It takes me back to my childhood when closing my eyes tightly anything and everything was possible; my dreams and wishes were at my fingertips. I’m still a big kid inside and I never want to grow up because of the beautiful feelings that rush back each Holiday!

The Holidays also represent a time when people want to get closer, to reunite and to share more great memories together. Love is what this time of year is about!

Somehow it is not the presents we have received that we remember the most. What creates memories from the Holidays are simple things like a smile, a song, a phrase, a dish, a smell, a specific ambiance frozen in time. To me that’s what the Holidays are all about and this is what traditions are based on. Each country has its own traditions and favorite Christmas foods and each likes to proudly boast about their favorite.

My partner David has a German heritage and I thought it would be awesome to bring a traditional Holiday dish from his roots; Christmas Stollen also called Christstollen. This bread is recognized as a precious Christmas pastry around the world. The history of Christmas Stollen goes back to the 14th century and originated in Dresden. Back then (14th century), butter and milk were banned by the Church and Stollen were made only with flour, oats and water so you could just imagine how tasteless they were.

Today, the Stollen are amazingly tasteful and highly requested worldwide. Each year in December a festival is held which is called Stollenfest which showcases a gigantic Stollen. If you really, really want to serve a true Traditional Holiday Treat, this is the perfect recipe for you!
Merry Christmas!

For ingredient amounts and much more, visit

Tuesday, 13 December 2016

Slow Cooker Beef Stew

With all the errands, last minute shopping, the dinner hosting, parties to attend, and getting ready with cooking, baking and decorating plus the usual schedule, it doesn’t leave us much time to cook a day-to-day regular meal. We wish we could hire a personal chef for a couple weeks until the madness is over.

You don’t have to cook, you don’t have to hire a chef and you can still eat a great meal at night. If you go to your pantry and remove that dusty slow cooker of yours, you can check off pretty much everything on that list; no cooking, no personal chef (although it would be awesome to hire one) and eat a tasty decent meal after a long exhausting day.

This recipe I’m about to share with you is what I call “my no-time recipe”. This is a flavorful, succulent dish that takes very little time in the morning to prep and by the time you get home, the beautiful aroma floating in the air welcomes you to a yummy dish that’s ready to serve.
Bon Appétit!


For ingredient amounts and much more, visit

Thursday, 8 December 2016

Cognac Chicken Liver Pâté

Ok, I know what you’re thinking… chicken liver…..eww!

It sounds like what people in medieval times were eating… which is actually true! Interestingly in 1788 there was a land trade made between the Governor of Alsace, Maréchal de Contades, and the King of France, Louis XVI, and the currency used was…pâté de foie gras (goose or duck liver pâté)! So yes, it has been around longer than you might think…

Traditionally pâté is a mix of liver cooked with a combination of vegetables, herbs, and spices and may include selected wine or alcohol. These ingredients are then minced or puréed into a smooth meat spread usually served cold on bread of your choice, crackers, or crostini and sometimes, I say sometimes, people put a dollop of mustard or honey on top. Pâté should not be confused with foie gras made from the livers of fattened geese or ducks which is cooked and sliced but not made into a spread.

Making pâté may sound complicated but is actually quite easy. The ingredient list is short, it doesn’t take long to prepare and most importantly, you can choose what goes into it. With this recipe you can adapt the taste to your liking and choose to add wine, brandy or cognac for a rich, luxurious flavor.

Delicious, creamy, decadent and simple to prepare, pâté is not only tasty but highly nutritious and packed full of an array of vitamins, minerals and amino acids. Liver has a high concentration of Vitamin A and just 1–2 ounces will provide 100% of your recommended daily intake. Vitamin A maintains healthy eyesight and blood pressure and also plays a vital role in bone growth plus reproductive and immune system health. Vitamin B12 is plentiful in liver and an important component of red blood cell & DNA synthesis.

Pâté is also full of several minerals. Just to name a few… Calcium aids in building and maintaining strong bones. Iron plays a strong roll in production of red blood cells and hemoglobin and also promotes muscle strength and reduces fatigue. Magnesium is important for regulating blood sugar and pressure. Zinc, boosts your immune system.

This nutritious inexpensive dish, served as an appetizer, will surely impress your guests at your next dinner party. Don’t hesitate to give this a try sometime soon.
Bon Appétit!


For ingredient amounts and much more, visit

Tuesday, 6 December 2016

French Baguettes

When I walk by a bakery, just the smell of fresh baked bread drives me crazy! It doesn’t matter if I’m hungry or not, my brain sends a signal to my stomach and I start salivating… Frankie wants bread!
To resist the temptation of not having any is even more insane!

We all have our weaknesses and bread is mine. Interestingly enough, I barely eat any of it but when I do it has to be fresh! I mean so fresh that when you try to slice it, it collapses. The freshest way for me to take care of my bread craving is to bake my own.

There are so many kinds of bread out there and it’s hard to choose one to bake, but I’ve decided on (drum rolling)… French baguettes! Who knew… lol! The whole technique of bread making without using a bread machine is extremely simple and you can enjoy bread as fresh as can be without stepping out. How awesome it is to bake your own French Baguettes. As soon as it comes out from the oven, slice a few pieces and spread butter on top… now that’s a piece of heaven in your mouth!
Bon Appétit!


For ingredient amounts and much more, visit

Thursday, 1 December 2016

Orzo with Chicken & Asiago

December is insanely crazy-busy! Although Christmas falls each year on the 25th (I’m pretty sure I’m right on that one…lol), we manage to run, rush, and panic just to be ready for the big day! Of course we like to blame it on “not enough time”. It has nothing to do with mismanagement of our precious time. We could’ve started to do our shopping… let’s say in October and start cooking last month. But noooo, let’s leave everything to the last minute… sound familiar!

All right enough sarcasm… you got my point! So what to eat and cook when we do not have enough time on our hands?

The recipe I’m about to share is not one of my creations. I actually saw it a few years ago on “My Recipes” website. I haven’t really changed much besides increasing the amount of chicken broth and less water, adding some cayenne, eliminating salt and definitely rasing the amount of asiago cheese (yes, yes my nickname is Minnie Mouse). This is a one-pot meal. It is fast to make and within 25 minutes, you have yourself a great dish. We eat this often at home when I don’t feel like cooking… yes, it even happens to miss Frankie here!

Get yourself a good quality Asiago and you’re good to go. Take 25 minutes and give it a try!
Bon Appétit!


For ingredient amounts and much more, visit