"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


A3: Did You Know…….

Published by: Sarah

  • May
  • 15

Insert into post … The chocolate chip cookie was born in the south of Boston by Ruth Wayfield of the Toll House Inn? She didn’t have any nuts when making the cookies so she subbed in chocolate chips

…Parker House dinner rolls were invented in 1930’s by accident? The rolls were put through the oven and the dough got folded over by mistake? and the rest is history.

… Scrod isn’t a fish but stands for “Seaman’s Catch Right On Deck?”

… The chef at the Omni Hotel in Boston makes over 2 million Boston Cream pies every year?

…The dough for Parker House dinner rolls must weigh exactly 3# 4 oz. before proofing to get the perfect roll?



Eat Colors for Your Health

Published by: Sarah

  • May
  • 12

Eat Colors (2)


Z2: Did You Know…….

Published by: Sarah

  • May
  • 1

Insert into post

… Low levels of vitamin D are associated with depression?

… Coconut water has fewer calories, less sugar  and more potassium then most sports drinks?

…. That taking 750 mg DHA of omega-3’s a day can help with depression?

… Canned wild salmon, tuna sardines & anchovies are high in omega-3 fatty acids?

.. Spending 20 minutes in the sun gives you your daily dose of vitamin D?


D2: Did You Know …….

Published by: Sarah

  • May
  • 15

insert into post

… Hippocrates prescribed a dish of lentil & sliced dog meat for liver ailments?

… marshmallows were made from the plant of the “marsh mallow?”

… Ancient Egyptian royals stockpiled lentils in their tombs for afterlife snacking?

… In France, 500 mines, cheeses & other agricultural products have their own “Applellation d’Origine Controlee” (appellation of origin control)?

… In the 16th & 17th century the word lentil meant freckle?


C2: Did You Know…….

Published by: Sarah

  • May
  • 1
insert into post


… There are 5 different varieties of brussels sprouts, but they all taste the same.? They are Rampart, Content, Oliver, Rowena & Valiant. The only difference is when they are cultivated. Although the bitterness can be tempered with seasonally specific planting.

… If you turn a toaster on its side, you can make grilled cheese sandwiches in it?

… Brussels sprouts that are harvested late are earthy & bittersweet in flavor?

… Turmeric is a natural anti-inflamitory & anti-oxident?

… Young brussels sprouts have a sweet flavor?


Boursin & Goat Cheese Crostini with Sun Dried Tomato & Basil

Published by: Sarah

  • May
  • 29

My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination.

1 wheel Boursin Cheese, softened (you may sub in any garlic & herb spreadable cheese)
4 oz. Plain Goat Cheese, softened
10 slices Italian Bread
Good Fruity EVOO**
Sun Dried Tomatoes (not in oil)
Fresh Basil Chiffonade

Preheat oven to 400°.
Combine cheeses with a fork & set aside.
Place bread on a foil lined cookie sheet.
Brush with EVOO on both sides.
Bake 10 minutes or until golden turning once.
Cut bread into quarters (half if smaller slices).
Place cheese mix into a piping bag fitted with a star tip.
Pipe cheese onto crustini’s.
Top with tomato & basil.

Yield: Up to 40 appetizers.

** I purchase Extra Virgin Olive Oil from www.allthingssicilian.com “Olio de Extra Vergin”


Cheesecake Stuffed Strawberries

Published by: Sarah

  • May
  • 29

1# LARGE Strawberries
3-4 T Confectioners’ Sugar
8 oz. Cream Cheese, softened
1 tsp. Vanilla
Graham Cracker Crumbs

Cut off tops of berries & hull.
Beat together sugar, cream cheese & vanilla.
Place cream cheese mixture in a piping bag (or Ziploc).
Fill the berries.
Dip tops of berries in graham crumbs.
Refrigerate until ready to serve.


Better Than Sex Cupcakes

Published by: Sarah

  • May
  • 29

Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!!

1 box yellow cake mix
1 cup canned juice-packed crushed pineapple
1/4 cup canola oil
2 large eggs
1/2 cup sweetened coconut
1 1/2 cups heavy cream
2 tablespoons sugar
3 teaspoons whipped cream stabilizer (cream of tarter)
1 teaspoon pure vanilla extract
1/2 vanilla bean, sliced lengthwise, seeds scraped
24 fresh raspberries

Preheat the oven to 350 degrees F.
Line 2 cupcake pans with paper liners.
Combine  yellow cake mix with 1 cup water,  pineapple, canola oil and eggs.
Divide the batter evenly among the cupcake liners, filling each two-thirds full.
Bake until golden and a toothpick comes out clean, 15 to 20 minutes.
Transfer to a wire rack to cool completely.

Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes.

Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl.
Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip.

Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry.

Nutrition Info (Per Serving):
Calories: 177
Total Fat: 11 grams


Big Chocolate Birthday Cake

Published by: Sarah

  • May
  • 29

You all know I’m a food network fanatic. This recipe came from “Pioneer Woman” & it’s a chocolate lovers dream.

For the Cake::
4 sticks butter, plus more for greasing
8 heaping tablespoons cocoa, plus more for dusting
4 cups all-purpose flour
4 cups sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten

Preheat the oven to 350 degrees F.
Heavily grease and dust with cocoa four 9-inch round cake pans.
In a mixing bowl, combine the flour, sugar and salt.
In a saucepan, melt the butter.
Add the cocoa & stir together.
Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat.
Pour over the flour mixture and stir lightly to cool.
Combine the buttermilk, baking soda, vanilla and beaten eggs.
Stir the buttermilk mixture into the butter/chocolate mixture.
Divide the batter among the prepared cake pans and bake for 20 minutes.
Cool completely before icing.
Refrigerate the layers after cooling for best results.

For the Frosting:
3 cups heavy cream
24 ounces semisweet chocolate, broken into pieces
2 teaspoons vanilla extract

Heat the cream until very hot, and then pour over the chocolate pieces.
Stir to completely melt, and then pour into the bowl of an electric mixer.
Refrigerate to cool.
Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
Frost the cake in between each layer, on the top and around the sides.


Orange Jalapeno Shrimp & Broccoli

Published by: Sarah

  • May
  • 29

My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s.

1# Raw Shrimp, peeled & de-veined
¾ tsp. Salt
¼ tsp. Black Pepper
¾ c. Fresh NAVAL Orange Juice (about 3 oranges)
2 T Honey
1 tsp. Lite Soy Sauce*
2 T Grape Seed Oil (may sub vegetable or canola oil)
2 tsp. Fresh Jalapeno, minced
2 cloves Garlic, finely minced
3 c. Broccoli Florets
1 Naval Orange, sectioned
2 c. Cooked Brown Rice*

Season shrimp with salt & pepper & set aside.
Combine the fresh OJ & honey in a sauce pan & bring to a boil.
Boil to reduce by half.
Remove from heat & set aside.
Heat oil in a large skillet.
Add the jalapeno & garlic.
Cook & stir 2 minutes.
Add the shrimp & cook to opaque.
Add the orange juice reduction, soy & cook 3-4 minutes more.
Remove the shrimp & add the broccoli & orange sections.
Cook about 4-5 minutes until broccoli is just tender.
Return the shrimp to the pan, stir to combine & serve over rice.

*Original recipe measurements & ingredients. We used regular soy & white rice. I recommend more soy to taste & precooking the broccoli for 4 – 5 minutes.