July 4 Flag Cake

July 4 recipe for American flag cakeWe have a traditional 4th of July gathering every year at my house and, ever since I was young, my aunt used to make a flag cake. Now, I’m the one making it because some traditions are too tasty to forget!

Since it’s a double layer rectangular cake, I like to make a jelly roll thin-style cake and a simple whip cream filling and icing. Feeling ambitious? Follow the jelly roll recipe two times to make a double layer. You will also need a 15.5 x .5 x 10.5” jelly roll pan (a baking sheet with rims.)

Jelly Roll

Ingredients:

  • 3 large eggs
  • 1 c sugar
  • 5T water
  • 1t vanilla
  • 1c flour
  • 1t baking powder
  • ¼ t salt

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All the Cake Fillings You Could Ask For: Chocolate Whipped Cream, Coffee Whipped Cream and Custard

These cake filling recipes are useful when you’re deciding your options for flag cake, but, of course, you can incorporate them into other sweet recipes, too. Or, you know, just forget the cake and eat your finished product with a spoon — I won’t judge, lol!

Chocolate Whipped Cream Filling

Ingredients:

  • 1.5 c heavy cream
  • 3 T unsweetened cocoa
  • 2T sugar

Place cream in chilled bowl.  Beat until cream begins to thicken.  Gradually beat in cocoa and sugar until stiff

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Quinoa, Tomato, Cucumber and Feta Salad with Fresh Herbs

Quinoa, Tomato, Cucumber and Feta Salad with Fresh Herbs  This dish is great for summer…and probably a nice, healthy change of pace from all the BBQ and pizza you’re consuming this summer!

Ingredients:

  • 2-3 cups cooked quinoa – Cook quinoa as directed on package (although I suggest substituting the water for chicken stock for optimal flavor) and let slightly cool
  • ½ cucumber, cubed
  • 1 large tomato, cubed
  • Juice of 1 small lemon
  • 2 cloves garlic, minced
  • 1 T fresh parsley, finely chopped
  • 1 T fresh chives, finely chopped
  • 3 scallions, thinly sliced
  • 1/3 c Extra virgin olive oil
  • Salt and pepper to taste
  • 1/3 c Pecorino romano
  • ¼ to ½ c crumbled feta (optional)

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Macadamia Nut-Crusted Chicken over Salad with Mango, Avocado and Tomato (Paleo, Whole30, Gluten-Free)

Macadamia nut crusted Chicken over salad with mango, avocado, tomatoThere was a place in New York City that I used to order many “overtime dinners” from because they had healthy and tasty options. Well, though my days of working overtime in the office are long gone, my memory of my overtime dinners remain.  This was my interpretation of Macadamia nut-crusted chicken over salad that I had for many a meals.  I was happy to report that the whole family loved this one.

This recipe uses my favorite seasonings noted in my seasoned chicken recipe. This recipe is also Paleo, whole30 and gluten-free-friendly.

Ingredients:

  • 6 Thick Chicken breasts
  • 1 egg mixed with 1T water
  • 1.5 c macadamia nuts (crushed using food processor or old coffee grinder (coffee grinds cleaned out!))
  • ½  to a full cup almond meal (make your own or buy ground almond meal/flour in the store)
  • 2T garlic powder
  • 1T paprika
  • Salt and pepper to taste
  • 1 head of romaine lettuce (or mixed greens of choice)
  • 1 mango, diced
  • 1 avocado, cubed
  • 1 c grape tomatoes, halves
  • 1 T Balsamic vinegar
  • 3 TExtra virgin olive oil
  • 1t Dijon mustard

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Sweet Potato Tuna Patties

recipe: Sweet Potato Tuna PattiesThis may be one of my favorite “leftover makeover” — that is, taking your leftovers and transforming them into something delicious. Every time I make sweet potatoes with dinner, I always end up with more baked sweet potato than needed and now it’s by design. I make these patties the night before work and bring them with me for lunch over a salad.

Ingredients

  • 1 can tuna, drained (I prefer the low sodium soaked in water)
  • 1 leftover sweet potato, peeled
  • 1 egg
  • 1 tablespoon chives
  • 1 teaspoon fresh parsley
  • ½ teaspoon dried dill
  • 1 tablespoon of capers (optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon of sweet paprika
  • 1 tablespoon of garlic powder
  • Salt and pepper to taste
  • Almond meal to bind (~1/4 c – 1/3 c)

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