Oh la la – Escargot pour dîner, mon amour

My hubby and I love Escargot and the only time we get to have it is when we are on vacation, on a cruise or out for dinner and today I decided to change that!

There is no reason why we can’t have it at home! Whenever we want to and at a lower cost of course :-)!

So I embarked on the assignment of making Escargot as an appetizer for my honey and I for tonight, which fits in perfectly with a farewell dinner as he embarks on yet another one of this travels.


I had to improvise as I do not own Escargot Dishes but thanks to my Uruguayan heritage, my mother had lovingly gifted me what we call a Provolera and that is what I used today! I will address how we use our Provolera in another blog as Provolone cheese deserves its own credit!


Ok back to the escargot, for it I used:

  • 1 stick of butter
  • 1/2 cup of chopped parsley
  • 1/2 cup of chopped garlic
  • salt and pepper
  • 1 can of snails (already cooked)
  • 1 french baguette


Whip the butter with the parsley, garlic, salt and pepper and place in the fridge for a few hours for the flavors to mix nicely.


Grab your Escargot dish or in this case your Provolera and place one snail in each dimple and top with a  1 or 2 loaded teaspoons of the butter mixture.


Pre-heat oven to 400 Deg F

Place Escargot in the oven for about 8 minutes or until butter is bubbling nicely and in addition I put the broiler on for a few minutes to give it a nice finish, you can also warm your bread at the same time so that its nice and crunchy.


Serve immediately with sliced french bread and enjoy this fingerlicking experience! Bon Appetite! And fingerlicking it was, as you can see it’s all gone!


Leftover Delight…….Artichoke & Crab Thin Crust Pizza

Went to a Potluck Oktoberfest party last night and came back with lots of leftovers.

One of the leftovers was a delicious Artichoke and Crab dip. Not really sure what else was in it but all I can say is that I could have eaten it all in one sitting with a spoon! Yeah, thats how good it was :-).

So I made a very light pizza dough, brushed it lightly with olive oil and sprinkled some salt and black pepper on it.


  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4-cup + 2 tablespoons water
  • 1 tablespoon canola oil

Baked it for about 5 minutes and then topped with with the leftover artichoke and crab dip.


Mmmmmmmm it was just scrumptious!


Sunday Funday Finger Food

Its Sunday and most of American families are glued to the TV watching American Football all day. I don’t partake in this tradition but I do supply the food 🙂

I made 2 batches of these tasty and amazing Spicy and Sweet Meatballs. One for a Oktoberfest dinner last night, and another batch for Sunday Funday!

  • I made my own meatballs for the 1st batch but for the second batch I used a bag of frozen Italian style meatballs
  • 8 oz Sweet chili sauce
  • 1 8 oz jar Jalapeño Jelly
  • 1/4 fresh chopped jalapeño peppers
  • 1/2 cup ketchup
  • 1/2 cup diced scallions

First start by baking your meatballs in the oven till fully cooked.


In a mixing bowl mix together the chili sauce, jalapeño jelly, jalapeño peppers and ketchup.


Place the meatballs to your crockpot. Add chopped jalapeños and half of the scallions. Add the sauce and stir to coat all the meatballs.



Cover and set the crockpot to medium. Cook for approximately 4-6 hours. Stirring occasionally. Add the rest of the scallions before serving.



Jalapeño Cheese Cookies

Found this fantastic recipe by Trisha Yearwood that I thought I would try out! She calls them Jalapeño Cookies and I don’t intend to change the name but they truly remind me of a cross between Jalapeño Poppers and Cheese Cookies and when you read the ingredients you will know why.

First of all let me point out that when handling Jalapeños or any type of hot peppers you either need to wear gloves or if you are like me (don’t wear gloves), remember to not touch your face, eyes or mouth! I swear I followed my instructions and did not touch any of the above, but what I did do was move my wine glass at some stage and touched the rim…….you can imagine the rest of the story! Feel like a got Botox on my lips!

Ok stories aside, here is Trisha’s wonderful recipe and they turned out to be a little bite of spicy heaven!


  • 1 x 8 oz pack of cream cheese
  • 3 x tablespoons of seeded and chopped jalapeño peppers
  • 8 oz of grated parmesan cheese
  • 1 large egg
  • 1 tsp of jalapeño jelly (this is not part of the recipe but I couldn’t resist)
  • 3 cups of plain breadcrumbs (I only used 1 cup)

Mix the cream cheese, Parmesan, jalapeños and egg to form a paste (I used my hand blender to make it easier).


Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs.


Place on an un-greased baking sheet and bake for 10 to 15 minutes (15 mins is perfect), until golden brown. Serve warm.


Leeks and Goat Cheese Tart……

Opened the fridge and I swear the Leeks just jumped at me! Then I remembered buying them a week ago for whatever reason and then forgetting about them. So time to give them some attention.

Found a lovely block of goats cheese hiding in the fridge too, so after putting together a batch of my mothers lovely Tart dough, my Leeks and Goat Cheese tart was on its way!


Here is the recipe for my mum’s Tart dough, I use it for everything and if you don’t want to have the sweet and savory mix, leave the sugar out and replace with 1/4 tsp of salt.

  • 125 grams of butter
  • 1 egg yolk
  • 3 spoonfuls of sugar
  • 1 1/2 cups of flour

Once the dough comes together, press it into a tart mold and then prick it with a fork all over to make sure it doesn’t rise.

Cook in a 375 deg oven for 20 minutes or until nice and golden.


Now for the filling

  • 3/4 sliced thin, green part only
  • 1 onion diced
  • 4 oz diced goats cheese
  • 1 egg & 1 egg white (left over from the dough)
  • 1 cup of heavy cream

Sauté in a drizzle of olive oil, the leeks and onions in a pan until they are nicely caramelized. Evenly distribute the mixture and the diced goats cheese into the already baked pie crust.


With a fork beat the cream and eggs together, add 3/4 tsp of salt and 1/2 tsp of black pepper. Poor this mixture over the leeks and cheese.

Bake for 20 minutes in a 375 deg oven.

Upscale Mushy Peas

Whilst living in London, I got to acquire a very soft spot for Mushy Peas. Are you wondering what “Mushy Peas” are? They are exactly that, mushed up peas! A bit of cream, salt and pepper and voila! Well kind of but you get the gist. The British are not known for being big on seasoning so, here is my version of “Mushy Peas” which I am making to go with the Braised Lamb shanks I will be preparing for tonights dinner.


  • 1 small bag of peas ( I used 12oz)
  • 1 cup of mascarpone cheese ( I used ricotta today as I had no mascarpone in the fridge and it saves on calories of course)
  • 2 cloves of garlic ( I love garlic but you can just use 1 clove in not such a big fan)
  • 2 teaspoons of fresh mint
  • Salt and Pepper to taste


Boil the peas and drain them. Then place in blender with the cheese, garlic and mint and blend away. Add salt and pepper to taste and say goodbye to boring peas! I also found that using a any sort of herb cheese gives it a wonderful twist! If you decide to try them that way, do not add garlic, salt or pepper as it won’t be necessary.

Of course I had to taste it before dinner time, so stole a bit to have on a lovely crostini, which reminds me, this mixture makes for a great crostini topping too!


Cucumber Salad – Healthy, tasty and done in a flash!

I love my cucumbers (and no, no twisted mind comments allowed)! I use them everyday in my juices but at least twice a week I make my favorite cucumber salad. Its fresh, its healthy, its tasty and its easy to make.


All you need is:

  • 1 large cucumber sliced (takes 30 seconds with a mandolin)
  • 3 tablespoons of Seasoned Rice Vinegar
  • 1 tablespoon of Sesame Oil
  • salt and pepper to taste and a generous sprinkle of sesame seeds

IMG_9980 IMG_9979

And that is it, see how simple it was? I find myself having this for breakfast, lunch, dinner, side dishes, etc.

I even have my daughter Phoebe hooked on it, she will swing by the house, steals it from the bowl in the fridge, into a tupperware container and woosh off to school it goes!

Think its too bland for you? If so, jazz it up with some sliced tomatoes or sliced peppers. Also try adding some chopped watermelon!

Don’t like the Sesame oil/seeds, use Olive Oil instead….