Steak, Shiitake and Bok Choy Stir-fry (Recipe)

Every Monday night, my friends and I get together for some much needed girl time, gossip, and of course, the Bachelorette! But to make these Monday nights slightly more delicious, we decided to take turns cooking dinner for each another.

This past Monday was my turn. I knew I had to bring my A-game, as last week we were treated to a mouth-watering salmon entrée served with fresh avocado lime salsa! Now, as a fan of all things stir-fry, I decided to go with a steak, shitake mushroom and bok choy stir-fry. It looked easy and quick to make, yet healthy and nutritious, with just the right amount of spicy flavour!

So here’s how you can recreate this tasty meal:

Ingredients:

2 tbsp grated fresh ginger (I used 1 tbsp fresh ginger & 1 tbsp powder ginger)
1 tbsp minced fresh garlic
3 tbsp low-sodium soy sauce
4 tsp cornstarch, divided
1 tsp toasted sesame oil (I used regular olive oil)
1/2 tsp crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
1 cup thinly vertically sliced red onion
1 cup red bell pepper strips
4 cups sliced bok choy (about 1 medium head)
1 cup less-sodium beef broth

Directions:

To begin, I combined the ginger, garlic, soy sauce, 2 tsp of cornstarch, oil, and crushed red pepper in a large zip-top bag and added the sliced steak to the bag. I then sealed and marinated the meat in the refrigerator overnight (the meat really soaked up the flavour!). However, if you are short on time, you can simply marinate it for 20 minutes.

Next, I cut up the mushrooms, onion, red bell pepper and bok choy and then heated a large nonstick wok over medium-high heat. To make it healthier, I coated the wok with cooking spray (instead of oil) and added the mushrooms, onion, and bell peppers. I cooked the vegetables for roughly 5 minutes and then transferred it to a large bowl. 

I then added the bok choy to the wok and cooked for 2 minutes until the leaves were slightly wilted, and transferred it to the bowl with the rest of the veggies. I covered the bowl with my cutting board to keep it warm. 

From here, I recoated the wok with cooking spray and then added in the steak. I cooked it for roughly 8 minutes, stirring occasionally. Once the meat was browned, I transfered it to the bowl of veggies. 

The last step involved preparing the sauce, which made the entire stir-fry. First, I combined the broth and remaining 2 tsp of cornstarch to the wok and brought it to a boil. I let the mixture thicken as I stirred it constantly. Five minutes later, I returned the steak and vegetables to the wok and tossed it gently to coat. Another minute later, and the meal was ready! I served the stir-fry on a plate of brown long-grain rice.

The overall feedback from my friends was very positive, with one even pointing out that it was ‘restaurant caliber’! 

Nutritional Information: 270 calories, Fat 9g, Protein 28.6g, Carb 16.9g, Fiber 3.4g. (per serving: 1 ½ cups)

Verdict: Delicious twist on the traditional stir-fry…but I might recommend adding more red hot pepper flakes to make it spicier!

Prep Time: 15 minutes (cutting up steak and vegetables)

Cook Time: 20 minutes

Rating: 8.5/10

Looking for more healthy recipes? Check out: http://www.cookinglight.com/.

My Weekend in New York City - One Restaurant at a Time

This past Victoria weekend, I treated my mom to a girly weekend of shopping, dining and relaxing in one of the most fascinating cities in North America (in my opinion anyways) - New York City. Of course we wanted to explore the sites, lounge around in Central Park and hopefully spot some celebrities, but we were equally excited to experience some of the best restaurants and cafés as well. 

Sarabeth's

Sarabeth's on Central Park South (steps away from the Plaza) is a divine experience, a bit on the expensive side, but the taste and service was definitely worth it. I indulged in a cappuccino and the Vegetable Frittata (asparagus, yellow and red peppers, chives, and gruyere cheese) with a blueberry scone complete with soft butter and jam on the side. I'm sure my frittata had about 5 or 6 eggs in it, but it was too delicious not to finish. The cappuccino was light and fluffy and just the right amount of caffeine to perk us up for the long day of walking ahead. 

Vegetable Frittata at Sarabeth's
($15.75)

Olio

Pizza in NYC is another experience not to miss. Olio in Greenwich village is a great people-watching restaurant with great service and equally great food. I had the traditional Funghi pizza (Margherita with mushrooms), while my mom went for the lighter Insalata Perra (Arugula, Pears and Gorgonzola). Though very different, they were equally delicious.  

Funghi Pizza ($15) 

Insalata Perra ($12) 

Café Fiorello

I would definitely save this restaurant for a special occasion, as it was one of the best meals I had. I have to admit it was a bit pricey, but the service, charm, atmosphere, and most importantly, the taste made it worthwhile. We indulged in some very strong, but tasty Cosmopolitans, shared the fried Shrimp and Calamari, had two delicious entrees, the Tagliatelle Bolognese and the Chicken Cacciatore, and finished off with a divine homemade Tiramisu Cake. I honestly couldn't decide which course I loved the most. If you're feeling adventurous, they also have a great Antipasto and Oyster Bar.

Magnolia Bakery 

Carrot Cupcake ($3.50)

The Magnolia Bakery is a must-visit. Not only is it featured in Sex and the City and located in five different spots throughout the city, it is probably one of the best cupcakes I have ever tasted. I had to go with my gut and try the Carrot Cupcake...which exceeded my expectations in every way. We made a stop at the Bleecker Street location, and the service, charm and taste thoroughly satisfied my mid-day sugar craving.


Carlo's Bake Shop 

Taking a trip to Hoboken, New Jersey (approximately 10 minute train ride from Manhattan) was probably the highlight of my trip. To my surprise, the line up was not as long as I had expected. We arrived at about 11am and waited only half an hour. The inside of the shop was just as dazzling as I had imagined. We were struggling with what to order, but we knew we had to try one of the famous Cannolis. We also ordered a chocolate covered strawberry, which was probably the best I had ever tasted, and a cinnamon raisin pinwheel, also delicious. I would recommend this adventure to any Cake Boss fans or fans of delicious desserts in general. You may also get a glimpse and a photo-op with one of the Cake Boss cast members. Hoboken is a very cute area and if you have the time to walk around and grab something to eat, I definitely recommend La Bouche Café.

Spigolo

If you are still in the mood for Italian and want to explore another part of the city, Spigolo in the Upper East Side, is understated, but has great service, a charming atmosphere, and delicious food. The servers were attentive and thoroughly knowledgeable and the food was fresh, hot, and delicious. I would recommend the Cavatelli with Sweet Fennel Sausage Ragu and Parmigiano ($15/$26) and the Sticky Toffee Bread Pudding ($9) for dessert. Spigolo is a little bit less expensive than most upscale Italian restaurants in this area and is a great site for people-watching and striking up a conversation with the bartenders or servers. It is also located right across the street from the Comic Strip if you are in the mood for a laugh after dinner.

As there are more than 8.3 million people living in New York City, there are probably a million and one fabulous restaurants and  cafés to satisfy every craving, but I hope my favourite spots may help guide you in a culinary direction if you ever find yourself in this great city!!!

Sarabeth's ($$$): 40 Central Park South. New York, NY. 10019
Olio ($$): 3 Greenwich Avenue. New York, NY. 10014

Café Fiorello ($$$): 1900 Broadway. New York, NY. 10023 
Magnolia Bakery ($): 401 Bleecker Street. New York, NY. 10014
Carlo's Bake Shop ($): 95 Washington Street. Hoboken, NJ. 07030
La Bouche Café ($$): 103 Garden Street. Hoboken, NJ. 07030
Spigolo ($$): 1561 2nd Avenue. Upper East Side. New York, NY. 10028 

Mexican Food Made from the Heart at Corazon de Maiz (Review)

I've been on a recent Mexican food kick for the past couple of weeks, and when my friend and co-worker told me about this fabulous new Mexican cafe in the By Ward Market, I knew I had to try it out. Corazon de Maiz is located in the heart of the By Ward Market among the other dozen or so food cafes that entice tourists and locals alike and boasts a rather extensive menu of fresh, authentic and healthy Mexican food; not to mention very budget friendly.

Beef Tacos 

It was difficult to decide what to get, but the Beef Soft Tacos quickly caught my eye. They were dressed with fresh marinated beef, re-fried black beans, their homemade pico de gallo (salsa) and fresh guacamole on the side. The soft taco shells were perfectly warmed and complemented the fresh taste of the ingredients inside. Other items on the menu include chicken tacos, tortilla soup, burritos, nachos and quesadillas, among others.

Not only is the food fresh and delicious, but the owners made my experience that much more enjoyable with their friendly and knowledgeable demeanour.


Verdict: Authentic, fresh and delicious.


Cost: Tacos - $3 each, or 3 for $7.50

Hours: Open for Lunch 


Corazon de Maiz, 55 Byward Market Square, Ottawa, ON. 

Paprika and Maple Chicken with Pears/Spinach, Cauliflower Rice and Nutella Pop Tarts (Recipe)

I recently had the privilege of being wined and dined by my favourite Australian friend! She treated me to a special dinner of paprika and maple chicken with pears and spinach.

I was so impressed with this creation that I decided to recreate it for my family during one of our regular Sunday night dinners. I also added in a side dish of cauliflower rice.

So here's how you too can recreate this delicious meal:

Paprika and Maple Chicken with Pears and Spinach

Ingredients:

60 ml (1/4 cup) maple syrup

1 tsp chopped fresh rosemary

1 garlic clove, crushed

2 tsp ground paprika

4 single chicken breast fillets

1 tsp olive oil

1 large Packham pear, cut into 1 cm-thick slices horizontally

1 tsp white balsamic vinegar

1 tsp wholegrain mustard

100g baby spinach leaves

Directions:

Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 15 minutes to marinate. Drain the chicken, reserving the marinade.

Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook until golden (cooking time varies depending on thickness of fillets). Transfer to a plate and cover with foil. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a plate.

Add the vinegar, mustard and reserved marinade to the pan. Bring to a boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates and drizzle with sauce. (FYI – the sauce is the absolute best part! It makes the meal!)

Serve and enjoy!!

Cauliflower Rice

For those looking for a healthy, tasty alternative to white rice, this recipe is for you! It's also great for those following gluten-free diets!

Ingredients:

4 tbsp olive oil

1 medium onion, diced

1 cup celery, finely diced

1 head cauliflower, trimmed and coarsely chopped

1/4 tsp sea salt

Paprika for seasoning

Directions:

In a large skillet, heat olive oil over medium heat. Sauté onions over medium heat for 10 minutes, or until soft. Add celery to skillet and sauté for 5 minutes.

Meanwhile, place the cauliflower in a food processor with the "S" blade and process until the texture of rice. Add cauliflower to skillet, cover and cook 5-10 minutes, and then add salt. Prior to serving, sprinkle with paprika. 

Now clearly my meal did not end here! It's never a complete dinner without a sweet treat, and so I made fresh Nutella pop tarts to finish it off. 

Nutella Pop Tarts

To save time, I bought pre-made pie dough, but I'm sure they would taste even better with homemade dough.

Ingredients:

4 9-inch pie crusts


1/2 cup Nutella (or more as necessary)


Flaky sea salt for sprinkling


1 egg lightly beaten for egg wash


Sugar for sprinkling

 (I used sugar/chocolate sprinkles)

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.


Unroll the dough and cut into 24 3-inch by 2-inch rectangles. Place 1 tsp of Nutella in the center of 12 of the rectangles. Sprinkle each Nutella-filled rectangle with a bit of sea salt.

Dab a bit of the egg wash around the edges of each Nutella-filled rectangle and cover with an unfilled rectangle. Use a fork to seal the edges and to poke holes in the top of the pastry for steam to escape. 



Brush the tops of each pastry with egg wash and sprinkle with a bit of sugar. Bake 15-20 minutes until the pastry is golden brown.

While the pop tarts are cooling, heat the remaining Nutella in the microwave for 10 seconds at a time until it has a liquid consistency. Use a fork or spoon to drizzle the warmed Nutella over the pastries.

However, if you have issues (like I did) with melting the Nutella, you can do as I did and simply spread a layer of Nutella over the entire pop tart. Serve slightly warm.

I was able to make 12 3-inch pop tarts with this recipe and so my friends and coworkers were able to take advantage of the leftovers! I was also able to make cinnamon-sugar sticks with the extra pie dough scraps. (I rolled the dough into long sticks, rolled them in egg wash, followed by cinnamon and sugar, and baked them in the oven at 400 degrees for 8 minutes, turning over half way through).

Slow Cooker Apple Cinnamon Steel Cut Oatmeal (Recipe)

Looking for an easy, healthy and delicious breakfast creation? Well then look no further! 

This week, I made ‘Slow Cooker Apple Cinnamon Steel Cut Oatmeal.” The recipe was extremely simple and effortless, yet resulted in a mouth-watering delectable meal. 

If you haven’t already noticed, I love my slow cooker, and am constantly looking for new recipes to try out in it! Since I’ve been getting tired of my instant Quaker oatmeal each morning, I decided to spice it up by making a big batch of steel cut oatmeal, which surprisingly has several health benefits. Steel cut oats not only stabilize your blood sugar, but they also have an excellent nutritional profile (1/2 serving of cooked oats is only 150 calories, 4 g of fibre and 5 g of protein). 

Also, there is nothing better than a cup of warm steel cut oats with fresh apples and cinnamon in the morning! 

My batch made 5 servings, which I stored in the an air-tight container in the refrigerator after preparing. Each morning, I took out about 1 cup, added 2 tbsps of water, and heated it in the microwave for 2 minutes. Delish!! I highly recommend this recipe to anyone who loves oatmeal! 

Finally, feel free to top it with anything your heart may desire…raisins, nuts, cranberries, brown sugar….the possibilities are endless!

Verdict: Scrumptious way to start the morning

Prep Time: 15 minutes

Cook Time: 7 hours (on low in a slow cooker)

Rating: 9/10

Recipe Link:

http://www.theyummylife.com/recipes/105/Slow+Cooker,+Apple+Cinnamon+Steel-Cut+Oatmeal

Value Wines under $20 (Review)

Wine! We all drink it, but do any of us really know why we choose the wine we choose, or what makes a quality wine, or why we like it? Is it because of the name, the price, the location of the vineyard, or is it simply because we are attracted to the label on the bottle? For Lola and I, the latter is often the case. We don’t know a whole lot about wine, and so when we are browsing the aisles at our local LCBO, we are often drawn in by fancy designs and bright colours. The marketing world knows us too well! But is this really the best way to choose a wine? I think not!

So we decided to broaden our knowledge of the winery world, and we signed up a wine tasting course at the LCBO. We chose the “Value Wines under $20” course, because let’s face it…we may want to seek out quality, but we don’t want to empty our wallets in the process.

In the end, the course turned out to be quite informative (for us novice wine drinkers) and lasted just under 2 hours. The instructor took us through 6 wines that she considered were the best bang for our buck. We were able to taste each one, but not before first assessing their appearance and aroma.

Little did I know that you shouldn’t base the quality of the wine just on taste. You should always assess its colour first after pouring your glass only one-third full (so I guess filling the glass right to its rim is a no-no?). You then want to look deep into the glass and hold it on an angle against a white backdrop, which helps you to determine the wine’s colour. Apparently, you want the wine to be clear and to reflect light well, since wine begins to shift in colour as it ages.

When assessing a red wine, the spectrum ranges from ruby, to garnet and finally to brick red. Obviously the more mature the wine, the darker it is. White wines also vary in colour over time and range from almost water white, to pale straw and to golden yellow. As you can see, I learnt a whole new spectrum of colours that night!

After considering its colour, you then need to follow your nose! With your fingers on the stem of your glass, gently swirl the wine and inhale the wine’s aroma. You should then try to identify the scent of things in the context of something you already know, like the smell of a fruit or flower. Luckily, the instructor handed us each an aroma wheel at the beginning of class, which kept my scent vocabulary sharp and ever-flowing! I was able to throw out words like “oaky, nutty, spicy, fruity, yeasty, vegetal, chocolately, etc” ….who knew there were so many descriptive words for smell!

Now the final step was clearly my favourite…tasting the wine. They had supplied each of us with a spittoon to spit out the wine after tasting, but let’s just say, our spittoons were still dry by the end of the night! Now when tasting the wine, you should only drink a small amount, and as you do, you should breathe in through your mouth, and swish the wine around to capture its flavour. After swallowing the wine, you should then breathe out through your nose, which helps to pick up on the wine’s finish.

When judging a wine’s taste, you should think about its sugar, acidity, tannin, body, and overall finish. What is the degree of sweetness? Do you find it acidic? One way to judge the acidity is by the amount of saliva that builds up under your tongue…the more acidic, the more saliva. And what does tannin mean exactly? I was just introduced to this word, which was described as a bitter, puckery or drying sensation that you experience when there is a high tannin content in the wine. It was also compared to the flavour of steeped black tea. Additionally, you need to consider the body of the wine. What is the weight of the wine on your palate? Wines without a lot of body are often described as thin or lean, while those with too much body are referred to as fat or heavy. Finally, after judging the basic flavours and feel of a wine, you need to assess the finish, which is the lingering sensation after you swallow. The more mature the wine, the longer the aroma should linger. If it lasts less than 2 seconds, than it can be described as a short finish.

Now as I mentioned, we were able to assess 6 different wines during the class: 1 champagne, 1 white and 4 reds. Based on the above criteria, I judged each wine and gave them each an overall rating. I’ve put the wines in order from my most to least favourite.

	Name	Appearance	Aroma	Taste	Rating
1	Cave Spring Riesling Dry VQA Ontario $14.95	Pale straw	Rubber and citrus (lemon/lime)	Light body with med acidity, sweet apple, nice finish	8.5/10
2	Mirassou Pinot Noir California $12.95	Ruby red, thinned-skinned	Vanilla, cherry, oak with hints of butterscotch	Light/med body, med acidity, fruit forward	7.5/10
3	Red Diamond Cabernet Sauvignon Washington $13.90	Garnet red	Dark fruit (plume, blackberry), oak	Full body, a lot of tannin, low acidity, dusty	7.5/10
4	Louis Bouillot Perle d'Aurore Rose Bourgogne $18.95	Pale pink, mini bubbles moving fast	Fruity, cranberry, yeasty	Light body, med acidity, green apple, pleasant finish	7/10
5	Tommasi Ripasso Il Sestante Veneto $16.95	Ruby red	Floral (violet), cinnamon, dark fruit	Med body, rich, low acidity, a little tannin, spicy	7/10
6	Juan Gil White Label Monastrell Spain $12.95	Ruby red, transparent	Oaky, vanilla, black fruit (blackberry)	Med tannin, med body, rich feel, spicy, oaky, dark fruit, low acidity (goes well with food)	6/10

So hopefully, like me, you have learned a little bit more about wine. Feel free to impress your friends by throwing out some random descriptors like, ‘this wine has “excessive tannin” or “a nutty aroma”! I will definitely be whipping them out this weekend as my friends and I sample my number 1 and 2!

Happy Mother's Day (Recipes)

In the spirit of Mother’s Day, it was no question that we would once again treat our mothers with a homemade meal to please their palates on Sunday night. Obviously since Riley and Lola are only sisters at heart, we retreated to spend separate evenings with our mothers and make them special dinners.

Lola's Meal

I decided on a healthy, but equally scrumptious meal of pan fried Halloom* (Halloumi) cheese, tomato and basil as an appetizer, and spinach, mushroom, onion and Boursin** stuffed chicken with a side of asparagus for the main course.  

Now I have to admit that the appetizer and side asparagus dishes were recently made for me by someone with slightly more refined cooking skills than myself, but I found them too delicious not to pass on.

Halloom with Tomatoes and Basil

Ingredients

One package Halloom (Halloumi) cheese (I got the PC Halloom)

Grape or Cherry tomatoes sliced lengthwise

Fresh Basil

Directions

Cut quarter-inch width wise pieces of cheese (desired amount – 3 to 4 pieces per person seemed sufficient for an appetizer portion).

Heat pan on med-high heat. Use a small amount of olive oil once the pan is hot. Pan fry the pieces of cheese for 1-2 minutes each side, making sure they don’t stick to the bottom of the pan.

Meanwhile, slice enough tomatoes and fresh basil to place on each piece of cheese.

Remove cheese from pan, place on serving tray and arrange basil and tomatoes to desired appearance.

Asparagus


Ingredients
1 bunch of asparagus 

½ - 1 tbsp of honey

Chili flakes

½ - 1 tbsp of Balsamic vinegar or glaze

Directions

Cut off about 1-2 inches of the end of the asparagus. Heat oil in a pan and add asparagus. Cook for about 1-2 minutes, then add in about 1/2-1 tbsp of honey, chili flakes and Balsamic vinegar or glaze. Continue cooking, shaking pan occasionally until asparagus is browned and tender, about 5-10 minutes.

Spinach, Mushroom, Onion and Boursin Stuffed Chicken


Ingredients

6-7 ounce piece of chicken per person

Approximately one bunch of spinach (uncooked) per piece of chicken

One cup of chopped mushrooms and sweet onions combined

1 tbsp of Boursin or Boursin Light cheese per piece of chicken

Optional spices – dried Basil, Greek spices

Directions

Preheat barbeque to med-high or oven to 350F.

There are two ways to stuff the chicken. You can use a rolling pin or meat masher to thin out the chicken and simply place the ingredients on one side and roll the chicken around the ingredients, or you can slice the chicken lengthwise and stuff the ingredients inside. You may need to use a skewer or cooking rope to keep the ingredients from falling out while cooking.

To prepare the ingredients, sauté mushrooms and onions in a small amount of olive oil for about 4-5 minutes on med heat. Add in spinach and pan-cook for amount 1 min, until leaves start to wilt. You can add spices as you wish to add extra flavour. I added in some dried basil and Greek spices.

Place the mushroom, onion and spinach in chicken pieces to desired amount and place Boursin on top. Roll or close the pieces of chicken to ensure that no ingredients fall out. I added some more Greek spices to the top of the chicken.

Cook in oven or on BBQ for about 25-30 min, or to your desired liking.

*Halloom or Halloumi is a mild cheese that is sturdy and stands up well to grilling and frying. It has a slight squeakiness when you bite into it, like fresh cheese curds.

*Boursin is a soft creamy cheese available in a variety of flavours, with a flavour and texture somewhat similar to cream cheese.

Riley's Meal

Now for my meal, I opted for an equally healthy yet flavourful recipe.

To start, I chose a simple and tasty appetizer:

Bocconcini, Tomato and Italian Salami Skewers 


Ingredients

2 containers of bocconcini
1 package of cherry tomatoes
1 package of spicy italian salami
2 tbsp of olive oil
1 tbsp of basil pesto
Salt and pepper
36 toothpicks or 12 skewers

Directions

I simply cut the bocconcini balls into three sections and sliced the cherry tomatoes in half.

Meanwhile, in a separate bowl, I combined the olive oil, basil pesto and salt and pepper. I then put the bocconcini and tomatoes in the bowl and evenly coated them and let sit for 15 minutes.

I then skewered 1 bocconcini, 1 cherry tomato and a folded slice of salami on each toothpick. Once finished, I placed them in a serving dish and drizzled the leftover oil/pesto over the skewers.

Now for the main course, I served a hearty jambalaya, which I cooked using my slow cooker.

Easy Slow Cooker Jambalaya


Ingredients 
2 pounds boneless, skinless chicken thigh
1 pound smoked sausage
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extra large shrimp, peeled and deveined
1 3/4 cups long-grain rice

Directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker (I was glad mine was 6 quarts!). Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

This last step is where I went wrong. I accidentally set my slow cooker on 'warm' instead of cook, and so when I added in the rice and shrimp, I was very concerned when the rice was not cooked over an hour later. It was at this point that my mother pointed out my error and so I let it all 'cook' for another 30 minutes. Supper was obviously served much later than anticipated, but I think everyone can agree that it was well worth the wait!

Now to finish off the evening, I served a light and refreshing raspberry swirl frozen dessert.

You can access the recipe at the following link: http://www.tasteofhome.com/Recipes/Raspberry-Swirl-Frozen-Dessert.

The dessert was delicious, however, I would recommend that you remove it from the freezer about 30 minutes before you serve it. Mine was quite frozen when we ate it, which made it difficult to cut. Also, I would set aside about 1 hour and 30 minutes to make this (it definitely took longer than the recipe let on). Overall, I would recommend this dessert on a warm summer night.