Anna Weicht

The Partner in Crime

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February 28, 2018

I have a confession to make - this is my first attempt at making crepes.  Now, I'm kicking myself that I waited so long to make them!  Surprisingly easy, crepes are whipped up (literally) in a blender.  They cook as fast as flapjacks too.  Needless to say, there will be more crepe-making in my future.  This delightful recipe comes from the April 2014 edition of Cooking Light magazine.  The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale.  The crepe-filling turned out wonderful with the changes!  The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.

Bon Appetit!

Tips:

You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.

You do not have to caramelize the onion.  You can simply cook the onions until they are tender.

The crepes can be made ahead!  Make the crepes, and then stack them between paper towels.  Store in the f...

November 14, 2017

In America, turkey is a must for Thanksgiving!  It is a tradition to get together with family and friends and give thanks for what we have, while we eat a big meal.  The turkey is often the center piece of a traditional Thanksgiving dinner.  It is also sometimes made for Christmas too, depending on preferences. 

Preparing and roasting a turkey can be intimidating, especially when you are entertaining guests at the same time.  This recipe however is simple and delicious.  It is perfect starting point for those who have never done a turkey as well as a great turkey for those experienced cooks who want to make the most of their holiday cooking time.  The basic preparation and instructions come from the book - barefoot contessa: how easy is that? by Ina Garten.  It is a simple recipe that delivers spectacular results.  This turkey is truly delicious.  I'm sure that cooks old and new will enjoy it, so give it a try!

Bon Appetit!

Tips:

I'm not a big fan of...

October 26, 2017

This is a delicious and lovely fall cake that features pears.  Upside-down cakes are wonderful, because they are very easy to make and at the same time look like they were made by a master chef.  One of the ingredients that sets this cake apart is the addition of cardamom.  If you have never used cardamom in a recipe before, I encourage you to give this recipe a chance as the cardamom in it is subtle but really enhances the flavor of the cake.  If you love pears and the taste of fall spices, give this yummy pear upside-down cake a try!

Bon Appetit

Preparation time is 30 minutes.  Total time is 1 hour and 30 minutes.

Click here for a printable version of this recipe

Ingredients:

  • 2 tablespoons cold unsalted butter

  • 1/2 cup packed brown sugar

  • 2 Bartlett pears; peeled, cored, and sliced into medium-sized segments

  • 2 cups flour

  • 1 teaspoon ground ginger

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cardamom

  • 1/2 cup (1 stic...

October 10, 2017

These individual bread puddings are delicious and surprisingly easy to make.  I found this wonderful recipe in the April 2014 edition of Cooking Light magazine.  Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish.  These puddings have a bread stuffing feel to them, just with lots of cheese!  You can also make this dish vegetarian (see tips) if desired.  You can serve with a simple green salad to round out this meal.  These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!

Tips:

You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock.  You may also add sliced mushrooms if desired.

You can use low-fat or whole milk.  I used whole milk, and it turned out really great!  If you want to use low-fat, I suggest 1% to 2% low-fat milk.

Total time is 45 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 8 ounce...

July 13, 2017

I will try my best to describe how good this cake is.  But until you make it and taste it yourself, I am afraid my words will not do this recipe justice.  If you love peaches and have good peaches available, I encourage you to try this cake.  The wonderful thing about upside-down cakes is that they look really impressive, but they are deceptively easy to put together.  Your friends and family will be in awe of your baking skills, and once they taste this cake, you will have them begging for more.  I assure you - they will be impressed!

I'll tell you a little bit about this cake to give you an idea of how it will taste.  I believe what sets this cake apart from others is the nutmeg.  You can use purchased ground nutmeg or using a micro plane and a whole nutmeg, grate in a few swipes of this awesome spice - just a pinch of it will do.  The flavor will have people wondering what that delicious taste is.  Now, if you hate nutmeg, by all means leave it out of your cake, i...

May 25, 2017

With summer upon us, I thought it would be a good idea to post this healthy snack.  These rich dark chocolate goodies taste sweet and indulgent while still being healthy.  I got this recipe from the January/February edition of Cooking Light magazine, and I believe they did an awesome job with these delicious brownies.  Give them a try and see for yourself!  Eating healthy can be a delicious thing.

Bon Appetit!

Tips:

When rubbing the skins off the hazelnuts, I place several hazelnuts between the palms of my hands and rub back and forth.  The skins come right off!

Preparation time is 40 minutes.  Chill time is 30 minutes.

Ingredients:

  • 1/2 cup whole hazelnuts

  • 12 whole Medjool dates, pitted and roughly chopped

  • 2/3 cup almond butter

  • 1/3 cup unsweetened cocoa

  • 2 tablespoons water

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

Directions:

Preheat oven to 350 degrees F.  Spread nuts on a small rimmed baking sheet.  Bake at 350 degrees F until lightly...

May 23, 2017

Are you looking for an easy weeknight meal?  Try this wonderful chicken dinner!  It is simple to put together, and my family approved of it heartily.  It would be a fine dish for company too.  I adapted it from the January 2014 edition of Southern Living magazine.  It is a lovely dish that brings to mind a rustic French countryside.  The lemon adds a brightness to the chicken, while the rosemary and garlic mellows the flavors into something quite extraordinary.  It really is delicious!  Serve with a crusty French bread to round out this meal and be prepared for compliments!

Bon Appetit!

Tips:

I like to smash my garlic cloves with the skin on.  Take your chef's knife, and give the clove a good smack.  The skin should peel right off the clove.

I was never a fan of capers, until I started to rinse them.  Now, I love them.  If you like them as is, then no rinsing necessary!

Preparation time is 30 minutes.  The cook time is 50 minutes.  The total time is 1...

May 16, 2017

I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes.  The pasta is loaded with vegetables and topped with parmesan reggiano cheese.  To make this pasta shine, use the best ingredients.  I often try to get clean, natural, and/or organic ingredients if at all possible.  You may pay more, but I find that there is definitely a difference in taste.  In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.

One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat.  It is light and delicious - a perfect embodiment of spring!  Primavera is the Italian word for 'spring'.  You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp).  Serve this with a crusty artesian bread, and you have a lovely meal!

Bon Appetit!

Tips:

Make sure to read through the instructions before preparing thi...

April 27, 2017

One of the things that I love about spring and early summer is rhubarb.  Rhubarb is an old fashioned plant that you would likely find at grandma's house growing in her backyard.  The leaves are poisonous, but the stalks are typically used in sweet recipes.  Often, you can find rhubarb stalks in your grocery store in the spring and early summer season.  I have several rhubarb plants growing in my yard, and if you have room and like rhubarb, I highly recommend  growing this plant.

These rhubarb muffins are sweet with just a little of that tart taste rhubarb lovers adore!  With a delicious buttery-cinnamon topping that adds a hint of decadence, these muffins are sure to please!  I have been making these muffins for the last couple of years, and we enjoy them so much that I believe these muffins will be a mainstay for years to come.  Give these great rhubarb muffins a try, and you will definitely see why my family loves them.

Bon Appetit!

Ingredients:

  • 2 1/2 cu...

March 2, 2017

This is a wonderful side dish that pairs well with the steak pinwheels, but they can compliment any main meal that needs a side.  These little potatoes are packed with amazing flavor that will make your taste buds dance.  This recipe is quick and easy to do.  If you are planning to make the steak pinwheels, you can even roast the potatoes at the same time you roast your steak.  There's no reason not to try these delicious potatoes!

Bon Appetit!

Tip:

Granulated garlic is coarser than powdered garlic.  You can find it in the spice aisle of your grocery store.  I would not substitute this ingredient!  It really makes a big difference in this recipe.

Ingredients:

1 and 1/2 pounds small red potatoes, quartered

1 tablespoon olive oil

Salt and pepper

2 tablespoons unsalted butter, softened

1 teaspoon granulated garlic

1/8 teaspoon dried thyme

Directions:

Preheat your oven to 425F.  In a medium bowl, coat potatoes with oil, salt, and pepper.  Transfer the potatoes to a baking...

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