Archives for May 2010

Blooper Reel video ( and a goodbye)

Sorry guys, I am leaving you all for a while. Life has gotten TOO backed up and I need to do some catching up! I will be back soon, so please don’t forget about me. I leave you with my Blooper Reel for your viewing pleasure!

Mocha Tart..and My attempt at acting.

Here is another one of my videos that I submitted for The Real Women of Philadelphia Contest! I know, you don’t have to tell me, I am going to keep my day job. I am afraid that acting is not in my future!If you don’t get a chuckle out of this video, well then there […]

Roasted Tomato Pesto Philly Pasta (video and recipe)

Not much to say today other than, you must make this quick little dish! This is one of those meals that also tastes wonderous while you stand in front of the fridge with the door wide open shoveling your face full of cold pasta the next day! Yum*Please excuse the bullet points and the weird […]

The Best Tea Sandwiches EVER!

I am well aware that I am a dork. I have been one my whole life. I embrace it. I say off the wall things (I blame it on the blond hair) and often stick my foot in my mouth after saying something. I also get very excited about things that I am passionate about(as […]

Creamy Philly Peas (Video and recipe)

No, I have not abandoned my blog. And I am so very sorry I have not been very active. I have been in a bit of a feeling like ass slump. You know that kind of slump right? K, now that we have that cleared up. I present you a delicious recipe for some scrumptious […]

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Blooper Reel video ( and a goodbye)

Sorry guys, I am leaving you all for a while. Life has gotten TOO backed up and I need to do some catching up! I will be back soon, so please don’t forget about me.

I leave you with my Blooper Reel for your viewing pleasure!

Mocha Tart..and My attempt at acting.

Here is another one of my videos that I submitted for The Real Women of Philadelphia Contest! I know, you don’t have to tell me, I am going to keep my day job. I am afraid that acting is not in my future!
If you don’t get a chuckle out of this video, well then there is something wrong with you! I still laugh at myself when I watch it!
And the dessert….ROLL YOU EYES IN THE BACK OF YOUR HEAD GOOD!!!!!! You must make it! It is sooooooo easy!

MOCHA TART/Pie
1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)
4 Ounces of Philadelphia Cream Cheese, softened
3/4 cup Heavy Cream
1/4 cup Sugar
3/4 Tbsp Instant Espresso Powder
1 Bag Semi-Sweet Chocolate Chips
In a medium sauce pan over medium heat, melt cream cheese.
Whisk in the heavy cream and sugar.
Add in the instant espresso powder and mix until combined.
Bring mixture to just under a boil(bubbles will be forming around the edges)
Place the chocolate chips in a medium bowl.
Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.
After 5 minutes, whisk the chocolate until smooth.
Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.
This can be made several days in advance.

Roasted Tomato Pesto Philly Pasta (video and recipe)


Not much to say today other than, you must make this quick little dish! This is one of those meals that also tastes wonderous while you stand in front of the fridge with the door wide open shoveling your face full of cold pasta the next day! Yum



*Please excuse the bullet points and the weird spacing. I just don’t get HTML codes!



ROASTED TOMATO PESTO PHILLY PASTA

  • 1 pound(s) of Pasta of choice
  • 2 pound(s) of Pints, Grape Tomatoes
  • 2 tbsp. of Olive Oil
  • 1/2 cup(s) of Pine Nuts
  • 2 tbsp. of Butter
  • 3 Garlic Cloves, minced
  • 8 ounce(s) of Prepared Basil Pesto
  • 8 ounce(s) of Philadelphia Cream Cheese, softened
  • 1/2 cup(s) of Parmigiano-Reggiano Cheese, shredded
  • 1/2 cup(s) of Chicken or Vegetable Stock
  • 1/4 cup(s) of Balsamic Glaze
  • Salt
  • Pepper
Steps
  1. Preheat oven to 425.
  2. Bring pasta water to boil and cook per package directions.
  3. In a medium bowl toss the tomatoes with 2 tablespoons of olive oil, salt and pepper.
  4. Line a baking sheet with foil and pour the tomatoes on to it.
  5. Add the pine nuts into a small oven proof skillet.
  6. Place the tomatoes and the pine nuts into the preheated oven.
  7. Remove the pine nuts after 5 minutes and set aside.
  8. In a large skillet, melt the butter.
  9. Add the garlic to the butter and cook over medium heat for 1 minute.
  10. Take your jar of pesto and pour off any excess oil. Pour into the skillet and mix.
  11. Add the Philadelphia Cream Cheese and mix until it is smooth.
  12. Stir in the Parmigiano-Reggiano Cheese.
  13. Stir in the chicken or vegetable stock.
  14. Add salt and pepper to taste.
  15. Let sauce simmer over low heat for 5 minutes.
  16. Drain the pasta and add it to the pan with the sauce.
  17. Remove the tomatoes from the oven and toss with the pasta.
  18. Pour into a serving dish
  19. Top with the toasted Pine Nuts.
  20. Finish the dish with a nice drizzle of Balsamic Glaze.
  21. Enjoy!

The Best Tea Sandwiches EVER!

I am well aware that I am a dork. I have been one my whole life. I embrace it. I say off the wall things (I blame it on the blond hair) and often stick my foot in my mouth after saying something. I also get very excited about things that I am passionate about(as you will notice in my video).
Food being one of them. And these Tea Sandwiches that I came up with just got me going!!!!! They are amazing. I took the ordinary Cream cheese and cucumber tea sandwich and added sooooo much more flavor and dimension to them..they ARE OUT OF THIS WORLD ADDICTING! My husband raved about them and he hates cucumbers…so there you have it, cucumber hater approved!

PHILLY STRAWBERRY TEA SANDWICHES WITH A TWIST
  • 8 Slices of Ultra Thin Sandwich Bread
  • 4 ounce(s) of Philadelphia Cream Cheese, softened
  • 3/4 tbsp. of Balsamic Glaze
  • 1 English Cucumber
  • 8 Strawberries
  • 16 pinch of Kosher Salt
  • 16 pinch of Dill, dried or fresh
  1. In a medium bowl with a hand mixer, mix together the cream cheese and Balsamic Glaze until incorporated. Set aside.
  2. With a 2 inch cookie cutter, cut two bread rounds out of each bread slice. You will have 16 bread rounds
  3. Spread an equal amount of the Philly Cream cheese mixture on each bread round. About 1 to 1 1/2 teaspoons each.
  4. Slice 16 thin pieces of cucumber.
  5. Place the cucumber on top of the Philly cream cheese.
  6. Cut the green tops from the strawberry. Slice the strawberry in half. Make thin slices in each strawberry half( do not cut through the back stem part). Apply gentle pressure to the rear of the strawberry to fan it out.
  7. Place a dab of cream cheese on the underneath of the strawberry to serve as a glue. Place it on the cucumber.
  8. Sprinkle each sandwich with kosher salt and dill.
  9. Dig in!

Creamy Philly Peas (Video and recipe)

No, I have not abandoned my blog. And I am so very sorry I have not been very active. I have been in a bit of a feeling like ass slump. You know that kind of slump right? K, now that we have that cleared up. I present you a delicious recipe for some scrumptious peas via video.
This is a video I submitted for The Real Women of Philadelphia contest .
If you foodies haven’t entered yet..get your video camera out and your Philly thinking hats on and enter the contest. It has been a blast. Each week I will post another video here on my blog so you cant see what an absolute dork I really am!

Leslie’s Jumping For Joy Philly Peas
  • 6 pieces of bacon, chopped
  • 3 Shallots, thinly sliced
  • 2 tbsp. of Butter
  • 2 tbsp. of Flour
  • 1 cup(s) of Chicken Stock
  • 4 ounce(s) of Philadelphia Cream Cheese, Softened
  • 1 pound(s) of Peas, frozen or Fresh
  • 2 pinch of Salt
  • 2 pinch of Pepper
  • Steps
    1. Pre heat a large skillet over medium high heat.
    2. Add bacon and sauté until crispy
    3. Remove 1 tablespoon of the crispy bacon (as garnish) and set aside.
    4. Add the sliced shallots and cook for 30 seconds
    5. Add the butter and stir until melted.
    6. Turn down the heat to medium.
    7. Add the flour and cook it for 2 minutes, stirring continuously
    8. Add the chicken stock and stir until a nice sauce forms
    9. Add the Philadelphia Cream Cheese and stir until incorporated into sauce.
    10. Add the peas and cook for 5 minutes.
    11. Add salt and pepper to your liking.
    12. Pour in serving dish and top with reserved bacon.
    13. DIG IN!