Cake balls are the new hot trend in food blogs across the United States, so Foodielady.com couldn’t miss out on this! It is not something new, just en vogue. Even Starbucks is capitalizing on it! It originated as a clever way to use leftover cake. I tried some vanilla-rum cake balls at the “Let them eat…
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Black Truffle Burger with Brie Cheese and Crisp Pancetta
A couple of weeks ago, I attended the 10th annual South Beach Wine and Food Festival in Miami, Florida. You see, last October (2010), my cousin Priscilla, who lives in this city, sent me an e-mail with information about the festival in which her public relations company, Acqua Communications, would be producing multiple events for…
Guava Barbecue Sauce
Have any of you thought about the difference between barbecuing (barbacoa) and grilling (asado)? We all use the words interchangeably, but there is truly a big difference between them. According to several sources and experts, to barbecue is to cook slowly with indirect or lower level heat (low temperatures between 200-300º F) for a prolonged…
Veal Scallopini
Veal Scallopini are usually called cutlets of veal that have been pounded thin and coated with flour. My version of this recipe is a favorite family mid-week meal. I usually serve it with salad or Simple Whipped Potatoes. My children also like it with some Basic White Rice. This is also the basic procedure for…
Tiramisu
Last December, my neighbor Mariana, gave me a bag of Puertorrican coffee to sample. To give you a little background, Mariana and her husband, Pablo, started cultivating and processing a limited production of coffee during the past couple of years, from crop to cup, in Yauco, one of the most privileged eco-systems in the world…
Elimari’s Chicken al Pesto
A few days ago, my friend Roberta sent me a recipe exchange email with a note stating “I rarely forward chain letters, but this sounds like fun!”. So I accepted the invitation, followed the instructions and in two days time… recipes started to pour into my electronic mailbox. This recipe was sent to me by…
Cream Cheese Frosting
Cream Cheese Frosting goes well with Carrot Cake or Red Velvet Cake. I think it is also a great filling for pastries, muffins or to accompany or layer quick breads. Its so easy to make and you can prepare a few days ahead of time and refrigerate. Enjoy! Cream Cheese Frosting Ingredients 2, 8 ounce…
Curry Shrimp
As part of our yearly process to work on our relationship and remind ourselves of our commitment to each other, Emilio and I always try to get away during the weekend of our wedding anniversary, if only to sleep late, take naps, read, discuss our needs and wants and bring to mind what we love…
Spinach-Artichoke Warm Dip
Super Bowl is coming up and football fans are getting ready to party! Here is an easy and delicious hors d’oeuvre or appetizer you can make for your guests. Bake in a baking dish or broil over bagette toasts to make bite sized portions. Also, makes a great crepe filling. Make sure you use fresh…
Pesto alla Genovese
The most popular kind of pesto originates in Genova in Northern Italy. It gets its name from the word “pestare” which means “to pound” in italian and its also the root of the word pestle. Its main ingredients are basil leaves, pine nuts, garlic, parmigiano reggiano, salt and extra-virgin olive oil. In the traditional way…