Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.

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All in one meal .. snack?… appetizer?

Bread ‚Äď Gooey cheese ‚Äď and red wine, and grapes .. so it‚Äôs also health food ‚Ķ all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.

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 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies ‚Ķ or macaroni and cheese ‚Äď but not the boxed kind.

Or a smokey brisket sandwich would do me right ‚Äď but so would a healthy (read : huge-mongous) slice of carrot cake ‚Ķ. But I can‚Äôt forget home-made bread ‚Ķ or pretty much anything my granny makes.

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It‚Äôs a good thing, I‚Äôm not going anywhere ‚Äď I‚Äôm not ready to make my last meal decision quite yet ‚Äď it‚Äôs too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn ‚Ķ but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia

 INGREDIENTS:

3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¬ľ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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DIRECTIONS:

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¬†In a small bowl, combine grapes and red wine ‚Äď allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.

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 Buon appetite!!

Sunday’s With Joy : Baked Avocado Fries and Sriracha Mayo

Sunday’s with Joy are back!! I missed last week’s recipe since it was mother’s day

….. and my grocery store ran out of leeksūüė¶ – how is that even possible? I don’t know.

So ixnay on the Quiche and heeeellllloooo Avocado Fries.

If you haven’t gotten the bible of these yum-tastic recipes … what are you waiting for?!!? Get-er DONE.

I couldn’t wait to chomp down on these little crunch-crescents!! And they were ppeerrfect, equal parts creamy and crunchy.

I also made a little Sriracha Mayo dippy sauce to add another level of yumm.

Go ahead, it’s Monday …¬†indulge¬†a littleūüôā

While Joy’s recipe was flawless, I thought it was a little too hot to get in front of a bubbling pot of oil – so I baked them ( and I think it may be a little healthier … you know without taking away from the yum factor)

Paired with the Sriracha Mayo … we are in business.

Baked Avocado Fries

Arrange on baking tray, bake for 25 minuets at 400 0c.

Sriracha Mayo Dipping Sauce

1/4 Cup Extra Virgin Oil Mayonnaise

2 Tbsp Sriracha Hot Sauce ( you can add more, if you can handle the heatūüėÄ )

1 Tsp Cayenne Pepper

1 Tsp Onion Powder

1 Tsp Black Pepper

2 Tbsp Milk

Directions

Add all of the above ingredients, minus the milk into a small bowl.

miiiiiiixxx.

Add Milk.

Serve.

Happy Avocado Fries Munching Kids

xox

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps

Kung Hei Fat Choi (wishing you prosperity) Sweet Hearts!!

It’s¬†Chinese¬†new year – it’s the year of the dragon and we should celebrate!!

*yahooo*

It’s the first day of a fifteen day long celebration filled with family – friends – huge feasts, parades, gorgeous¬†lanterns¬†and bright colours.

And though I’m not¬†Chinese,¬†nor versed to any extent in Chinese culture – any day I get to wear a cute dress, sit around the table to eat tons of¬†Asian¬†inspired food, ¬†and be joined by ¬†those I care about most – – that’s a pretty snazzy day.

Growing up, Chinese new year was a huge deal while attending school.

We were all responsible to wear red for good luck, we would receive little red envelopes with a coin inside, paper lanterns were made, the older students would wear a traditional dragon costume and run though the halls and at the end of the day, without fail there would be fireworks.

I was pretty lucky, I attended a really cool elementary school that ¬†tried¬†extremely¬†hard to foster educating students on different cultures and customs. At that age, it was GREAT!! A day with not much school work – tons of fun games and fireworks!! – – how can you go wrong when you’re ending your school day with fireworks?!?!

It

was

AWESOME!!

So good looking kiddies, Let’s celebrate!!

And to start this party off….

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps.

They’re light – fresh – bright – easy peasy and most importantly they are yuuummmmyyy!!

Add this little number to your day, and you’ll be sure to have your friends and family popping over to see how your celebrating the year of the dragon.

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps

yields 10 wraps

10 Rice Paper Sheets

10 Leaves of  Romain Lettuce

1/2 Red Onion, thinly sliced

1 Medium Carrot, shredded

1/2 Mango thinly sliced into strips (julienned)

3/4 Cup Shell-less Medium Sized Shrimp ~ approximately 20 pieces.

2 Tbsp Fresh Thyme, finely chopped

1/2 Tbsp Dried Savoy spice

1/2 Tbsp Salt

1/2 Tbsp Sriracha Hot Sauce

1/4 Tbsp Dried Parsley

1/2 Tbsp Onion Powder

1/2 Tbsp Black Pepper

1 Tbsp Fresh Ginger

Shallow dish, or deep bottomed plate filled with warm water

Directions:

In a medium sized bowl mix together shrimp, thyme, savoury, salt,¬†sriracha¬†hot sauce ( feel free to use more or less, it all depends on how¬†dragon-like, you’re willing to go ;)), dried¬†parsley, onion powder, black pepper and fresh minced ginger. Allow to¬†marinate¬†while all other¬†ingredients¬†are being prepared.

Look at that shrimp getting all hot and heavy!

Time to build these wraps!!

Have all of your ingredients arranged in an assembly line.

Assembly Order: Rice Sheets, water bath, lettuce leaves, mango strips, red onion slices, carrots, marinated shrimp.

Let’s get this parrr-taaayy started!!

Working with one rice paper sheet at a time, soak in water bath until translucent and pliable. This should take approximately 20 seconds on each side.

Next, layer 1 lettuce leaf on top of the wrap.

Now, add 4 or 5 strips of mango along the seam of the lettuce.

Layer a couple (3 or 4) sliced on onion on top of the mango.

And now, layer 2 tbsp of grated carrot atop of the onion.

Last but not least, add 2 pieces of the fire-breathing shrimp on top of your entire mound of yummy-ness.

Now, Let. It. ROOOLLL

Roll half of the rice paper wrap along the lettuce seam. Fold both sides of the wrap in, creating a rice paper wrap envelope.

Next, continue rolling in the direction of the seam of the lettuce until your wrap is well sealed.

Anndd

there

you

have

it.

Have a fantastic Monday & a wonderful Chinese New Year

Stay Sweet Cuties

xox