Cute Small Caesar Salad Cups


I love desserts, yummy scrumptious desserts. You probably figured out that from a few of my blog entries. But I also like to eat healthy because I feel better if I do, and i can still fit in my clothes that are 10 years old ( provided I still wear them, right???).

So when I offer cooking classes, I like to do the same. I like to offer recipes that are easy to make, pretty, yummy and healthy ( though sometimes they are not, and that is okay too. )

For one of the latest cooking class, i decided to make those caesar salad cups because they were different, and they presented vegetables in a fun way.

The idea of using bread as a pie shell came from one of the book from Martha Stewart. She is so creative!!!

Ingredients for 20 mini cups ( for about 6-5 people):

  • 1 1/4 romaine salad
  • 1/4 cup of caesar salad dressing. I used Creamy Caesar Salad dressing from Hidden Valley, but you can make your own. Recipe here.
  • 1/4 cup of shredded parmesan cheese ( plus a bit more for sprinkling for decoration)
  • 1 loaf of sandwich bread of about 20 oz. ( or exactly 20 slices.
  1. Turn the oven to 400.
  2. Cut each slice into a round of 3 inch. Place each round of bread in each indentation of the medium tartlet or the medium tartlet silform that you would have placed on a medium perforated sheet.
  3. Cook the tartlet for 6-8 minutes or until they are 1
  4. Meanwhile, chop the salad very 3
  5. Add the dressing and the parmesan and mix well.
    photo 4
  6. When the cups of bread are cooked, and completely cold, fill them up with the salad mixture.
  7. Sprinkle a bit of parmesan for decoration and enjoy!photo 5

Cute, yummy and guilt free since it is salad;-)

Bon Appetit and Happy Cooking!!!


Ranch Chicken Cupcakes

photo 4

Food is good, but in my eyes it is better in bite size;-) Why?? because you can try more things, and not feel so guilty, plus bite size food is easier to serve than dips at parties!  A few days ago I was browsing the internet and I came across this recipe of Buffalo Chicken. I am not much into spicy food so I would have normally passed this recipe, but it was so cute that i had to try. Well it was a hit at home with the kids. They loved, loved, loved it!!! Next time you have guests over for appetizers, or for tailgate give them a try.


Ingredients for 20 mini cupcakes:

  • 1 1/2 cups of cooked chicken ( which is about 1 1/2 breast of chicken),
  • 1 8oz. package of cream cheese at room temperature,
  • 1/2 cup of ranch dressing,
  • 1/2 tsp to 1 tsp of buffalo wing sauce ( or more ),
  • 1 cup of shredded cheddar cheese,
  • 30 wonton wrapper,
  • more cheddar cheese to sprinkle
  • and about 1/4 cup of gorgonzola cheese.
  1. You can cook the chicken by boiling in water, or you can place it into the round mold,photo 1
  2. Sprinkle a bit of salt, place the octogonal silpat on top and microwave it for 5-6minutes.
  3. Set the chicken aside to cool and prepare the rest of the 2photo 3
  4. Into a large bowl pour in the cream cheese, 1 cup of cheddar cheese, buffalo wing sauce, salt, pepper. Mix 1
  5. Shred the chicken and add it to the mixture. Set aside.
  6. With a small cookie cutter cut two small circles in 10 wontons. set aside.
  7. place the mini cupcake tray on the perforated sheet.
  8. Place one wonton in each mini cupcake 2
  9. Fill the chicken mixture to half, place one round, or circle ( that you would have previously cut in your wonton) and top this round with the chicken mixture all the way to the top.
  10. Sprinkle with some cheddar cheese, then  some gorgonzola cheese.
  11. Bake the cupcakes for 12-15 minutes or until the top is nicely 3
  12. As soon as you are removing the cupcakes from the oven, sprinkle more gorgonzola cheese, drizzle some buffalo sauce and eat up!!! Miam, Miam, Miam!!!photo 1

Bon Appetit and Happy Cooking!!!

Boursin Flacky Heart

photo 5

I had some phyllo dough left overs, and since I did not want to waste it I though I could use on Valentine’s Day to make some amuse-bouches or fingers foods to enjoy while dinner was being cooked.


  • 1 puff pastry dough sheet or 2 if you want more
  • 1 boursin cheese ( you will only used about 1/3 of it)
  • 1 egg beaten up with 1/4 tsp of water.
  1. Turn the oven to 375.
  2. Place the dough onto a roulpat and roll the dough flat into about 1/8 of
  3. With a shaper of your choice, cut the dough in the shape that you want. Today I used a heart cutter that I had bought at Walmart many moons 1
  4. Spoon 1/4 tsp of boursin cheese and place it on each 2
  5. Place the other dough on top of the boursin 1
  6. With a spoon, press the outside rim of each dough to close them up.
  7. Place them onto a silpat.
  8. Make the egg wash ( 1 egg mixed with 1/2 tsp of water), and brush each pastry with the egg wash.
  9. Cook them for 12 minutes at 375 or until they are golden and flaky.
  10. Sprinkle some 2
  11. Enjoy them while hot;-) Yum!!!

photo 3

Bon Appetit and Happy Cooking!!!