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Create the life you've always dreamed of....
One Moment at a time!

Salted Caramel TRIO - New Year's SALE!

12/27/2018

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Blow Out Sale!  Order yours Today Visit My Store an use offer code  HOLIDAZE20
https://www.eatdlicious.com/store/p42/Addicting_Salted_Caramel_TRIO%21.html
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Yummmy Pumpkin Soup!

10/1/2018

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Ingredients

  • 3 tablespoons butter
  • 1 onion, diced
  • 2 carrots peeled and diced
  • 1 apple or pear peeled and diced
  • 2 cups fresh pumpkin roasted and diced, (from a medium or large pumpkin)
  • see note below
  • 2-4 Small Pumpkins for serving bowls
  • 1 tbs. Canola oil
  • 1 tablespoon sage leaves
  • 3 cups chicken stock
  • 1 cup heavy cream
  • Sea Salt and freshly ground pepper
  • Roasted Pumpkin Seeds for Garnish (Optional)
  • Sour Cream for garnish (Optional)
Directions

Carve tops off small pumpkins, clean insides well & baste with canola oil, salt & pepper well. Roast for 30 Minutes until tender…You can cook the seeds from large pumpkin at the same time.

Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Place cleaned & dried seeds on a pam coated baking sheet & bake at 400 for 10-12 minutes or until done! Save for Garnish.  Place pumpkin on a separate baking sheet, drizzle with olive oil, and season with sea salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice. Watch your timer for these three separate things;)

In a stockpot over medium heat, melt butter and sauté onion, apple, carrot, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

Divide soup among 2 or 4 pumpkin bowls and serve immediately. If serving only two - you'll have leftovers!

Happy Fall!  ENJOY!



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Banana Peanut Butter Bacon Bundt

9/9/2018

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​It's the start of Fall...and baking breads, pies, stuffed baked, cinnamon caramel nut apples ~ or anything for that matter has always been a huge part of mine.

Whether you like plain, old fashioned banana bread....or you're more the adventurous type and like to mix things up... I know you'll LOVE this recipe.  One of the moistest banana bread recipes yet...so read on!

You know how well Peanut Butter and Bananas go together right? Well, If you like that combo, try adding bacon to the mix.....Wowza! If not, make it plain.

I love making Banana Bread in my favorite bundt pan I bought from a quaint antique shop many moons ago! I slice it warm with a serrated knife and slather on at least a pat of butter.... Ok, maybe two!

How to bake banana bread to perfection really depends on the size of your pan. You can bake this recipe in 1 loaf (which will take longer) or smaller loaves (which take less time).

Always check the bread in the middle with a toothpick to see if the loaf is done baking, before removing from the oven.  If batter sticks to the toothpick, bake a little longer.  Add in sour cream? It’s even moister, more flavorful, and delicious!
Adding melted peanut butter and BACON 😉 OMGoodness…..It puts this recipe Over the Top!

INGREDIENTS:
1 stick butter (1/2 cup), softened
1 cup sugar
2 eggs, beaten
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas (about 3)
1/2 cup sour cream
1 tsp. vanilla
1 cup walnuts, chopped (optional)
1 cup peanut butter (optional)
1 cup, cooked, chopped bacon (bits)…NOT Bacos!  
​
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour one 9-inch loaf or bundt pan. Pan should be 3/4 full of batter. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well. Whisk together the flour, baking soda, and salt; combine with the butter mixture. Add the sour cream, bananas, and vanilla; stir well. Pour into prepared pans and bake for 45-50 minutes. Cool if you must.....(lol) for 10 minutes and then turn the loaf out onto a rack.  

* Totally Optional, although amazing - Melt Peanut Butter in microwave for 1-2 minutes....drizzle on and sprinkle the bacon bits over it! YUMMY!

ZENJOY!
 

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Sausage Spinach Skillet

8/12/2018

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This dish is one of my favorite comfort foods!  It's packed with flavor, vitamins and fiber rich.  If you must - add a loaf of crusty Italian bread - and dinner is done.

Ingredients
·         1 tablespoon olive oil
·         1 package (12 ounces) fully cooked Italian sausage links,  cut into 1-inch pieces
·         1 large onion, chopped
·         3 garlic cloves, minced
·         1/4 teaspoon crushed red pepper flakes
·         1-1/2 pounds potatoes (about 5 medium), thinly sliced
·         1 red pepper – deseeded and sliced thin
·         1 15 oz. can cannellini beans – drained and rinsed
·         1/4 teaspoon pepper
·         1-1/4 cups vegetable broth
·         2 cups fresh baby spinach
 -        Shaved Romono or Provolone for garnish (optional)

Directions
In a 12-in. skillet, heat oil over medium-high heat; sauté sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute. Add potatoes, cannellini beans, red pepper, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until tender, 15-20 minutes. Stir in spinach until wilted.

For added D'Liciousness, shave 1/2 cup Pecorino Romano or imported Provolone cheese on top for garnish.

Health Tip: Italian chicken sausage has less than half the fat of regular. It’s lean, but adds a lot of flavor.

ENJOY!

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    Chef Notes!


    Welcome!

    I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, 
    an Organized Home and Fresh, Healthy Living.


    Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!

    Most of all....Eat D'Liciously!
    A percentage of our proceeds are donated to Feeding the Poor,
    Animal Cruelty and Preserving our Beautiful Planet!


    I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo.  I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need.  I write poetry and dabble in painting and other artwork.  The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).

    I'm a personal chef and our services extend beyond just that.  We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts!  I hope to share all of my passions here with you!

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