Italian Cookie

These Cookies are the Favorite of This Year , Very Easy to make and Delicious !

Ingredients:

1    Stick of Butter 

1/3  Cup Sugar

1      Large Egg (Separated)

1/4  Teaspoon Vanilla 

1,25 Cup All Purpose Flour 

1/2   Teaspoon Salt 
1       Teaspoon Baking Powder

1     Cup Coconut 

5     TBS Jam

Steps:

1- Make sure the butter is at room temperature before you begin. Mix or "cream" together the butter and sugar. To do this use either a mixer or a fork to whip the butter and sugar together until it forms a soft, light yellow mixture.

2- Separate the yolk and white of the egg. Set the white aside and add the yolk to the butter and sugar mixture. Also add the vanilla extract. Whip or mix the ingredients together again. 

3-  In a separate bowl, stir together the flour, Baking powder and salt. When they are well combined, add them to the butter mixture. Stir everything together until the cookie dough is evenly mixed. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.

4- After the dough has refrigerated, line a baking sheet with parchment paper and preheat the oven to 350 degrees. Divide the dough into portions approximately 1 tablespoon each, and shape them into balls.

5- Place the shredded coconut in a bowl. Dip each ball of cookie dough in the reserved egg white and then coat in coconut. Place the coated cookies on the baking sheet. Press a finger into the top of each to make a dent. Spoon about 1/2 teaspoon of jam into each indentation.

6-  Bake the cookies in the preheated 350 degree oven for 15 minutes or until the coconut is golden brown on the edges. Allow the cookies to cool so they can solidify .

Enjoy! 

Moroccan chicken Rolls

These rolls are based on bastilla- a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

In this Recipe i used the Vermicelli and some mushrooms with the Chicken.  

Ingredients:

1    Whole Chicken , Cleaned , Drained and cut into Peaces

1    Chopped Onion

2    TBS chopped cilantro and parsley 

1    Teaspoon salt 

1    Teaspoon Ginger

1    Teaspoon Black pepper 

1    Teaspoon Turmeric 

1/4 Teaspoon Cinnamon 

1/2 Teaspoon of Pure Saffron in 2 TBS water 

2    Cloves of Garlic Minced

1    Cup of Water

1/2 Cup Cooked vermicelli 

1/2 Cup of Chopped  Mushrooms

phyllo dough , Spring rolls or Egg rolls sheets ( I used the Egg rolls )

Olive Oil

Melted Butter or an Egg to Form The rolls
Ground White Sugar
Ground Cinnamon

Steps:

1- in deep pan with a cover , in medium Heat  poor a 2 TBS of olive oil add the Onion , Minced Garlic and the Chicken Add the salt , Black pepper  , Turmeric , Ginger , Chopped parsley and cilantro , Mix your chicken in the spices and poor the pure Saffron and Mix again.

2- Add the 1 Cup of water and Cover let it simmer for about 30 min then Add the Mushrooms and cover again and let simmer for an other 30 min.

3- After 1 Hour your Chicken will be done , Transfer chicken with tongs to a bowl, reserving cooking liquid.When cool enough to handle, shred chicken, discarding skin and bones, and transfer to the cooking liquid in your saucepan , Add the Cooked Vermicelli and Mix well all the ingredients.

4- Put 1 phyllo sheet on a work surface Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, Brush the edge with egg Yolk to close it. If you use the Egg rolls Follow the same steps to Roll an Egg roll.

5- Heat the Frying Oil in deep Frying pan and make sure you Flip your Moroccan Chicken rolls so they can be Golden Brown From Each side Once they are Done, remove to Absorbent Paper to remove any access of Oil , when it cool Sprinkle with ground white sugar and some Cinnamon if Desired !

Enjoy!


P.S: If you Choose to bake the Rolls , Brush each one with some melted Butter and Bake in a preheated 350°F oven Until Golden Brown .

Parmesan stuffed Puff Pastery

Parmesan , cream cheese with Jalapenos and  bell peppers give this recipe a different and Unique Flavor .

Ingredients:

1    Package cream cheese (8 Oz) at room temperature

1/4 Cup Parmesan 

5 or more sweet bell peppers ( red , orange and yellow) Diced

1    Jalapeno seeded and diced 

Salt 

Black pepper

1/8 Teaspoon of Garlic Powder

2  Packages of Puff Pastry sheets 

1  Egg ( yolk and white divided)
Sesame seeds

Steps:

1- mix the diced Jalapeno , bell peppers and the Cream cheese with the Parmesan , adding the garlic powder , salt and pepper to Taste.

2- divide the puff pastry sheets on long sheets , and cut each one on equal squares .

3- add one Teaspoon of the filling Mixture in each square  , brush the edges with the egg white and once you fold it in from of a triangle press the edges with fork .

4- Brush with egg yolk , and sprinkle with some sesame seeds .

5- Preheat the oven on 350 Degree F and Bake for 20 - 25 min , watch it carefully until it puff and brownish on the top.

(use non stick parchment paper)

Enjoy!

Almond Roca

Almond Roca is a brand of chocolate toffee butter crunch candy containing a ground almond coating and also almond chunks inside the candy itself.

in this ADDICTING favorite Home made Almond Roca recipe you will NOT need a candy thermometer!

Ingredients:

6/4 Cup chopped and toasted almonds (unsalted natural almonds)

1 cup packed light brown sugar

1 cup (2 sticks) salted butter

4 bars of chocolate (such as Hershey's Bars)

Steps:

1- Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.

2- In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly,

 stirring constantly.

I made mine without a candy thermometer with success, but if you have one and you think you rather use it you might wish to stick and instant read thermometer in there just to make sure 

it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- if it gets higher than 320, it will not remain solid.

3- Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour hot mixture into pan over almonds. 

4- in pan boil some water and put other bowl with chocolate in to to melt it .

5- Once your Chocolate is completely melted pour it over your caramel and almonds first layer 

and spread it to every corner , then Sprinkle with remaining toasted almonds and gently press them into the chocolate.

6- Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container & put it in the fridge.

Enjoy!

Moroccan Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. 

It’s quite easy to make, though takes at least three weeks before the lemons are ready to use.

Ingredients:

2 or More Meyer lemons, (scrubbed, very clean & Dried)

Sea salt

Water

Sterilized quart canning jar

Steps:

1- Place 2 Tbsp of salt in the bottom of a sterilized jar.

2- Cut the lemons as if you were going to cut them in half lengthwise, 

starting from the tip, but do not cut all the way. Keep the lemon attached at the base. 

Make another cut in a similar manner

3- Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4- Pack the lemons in the jar, squishing them down so that juice is extracted.

 Fill up the jar with some lemons in half and Top with a couple tablespoons of salt.

5- fill the jar with water, seal it and let sit at room temperature for a couple days. 

Turn the jar upside down occasionally  Put in refrigerator and let sit, again turning upside down occasionally, 

for at least 3 weeks, until lemon rinds soften.

6- To use your lemons, remove a lemon from the jar and rinse thoroughly in water to remove salt. 

Discard seeds before using. Discard the pulp before using, if desired.

7- Store in refrigerator for up to 6 months.

P.S: You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.