Sexy Foods -

Sexy Foods

Mandarin Orange Shrimp

1 LB. large shrimp, peeled and deveined
3 TBLSP butter
1 Fennel bulb, sliced
3 cloves of fresh garlic, sliced
1TSP crushed red pepper
Salt & Pepper to taste
4 Mandarin oranges, 2 juiced, 2 segmented
1 TBLSP honey
 ½ CUP Champagne or dry white wine
¼ CUP fresh basil, finely chopped

In a large, hot skillet, melt 2TBLSP butter. Add fennel, garlic, salt & pepper and crushed red pepper. Sautee until fennel is soft. Add honey, orange juice and Champagne and let simmer about 10 minutes. Add shrimp and orange segments. Let simmer another 5 minutes or until shrimp is pink and opaque. Add chopped basil and serve immediately over rice or with cous cous.

Arugula Salad with Pomegranate Vinaigrette (serves 2)

2 oz. Arugula
2 oz. Spring Mix
4 Figs, halved
¼ CUP pomegranate seeds
Goat Cheese, sliced or crumbled

Toss greens together with Pomegranate Vinaigrette (recipe follows). Top with figs, pomegranate seeds and Goat Cheese.

Pomegranate Vinaigrette
¼ CUP Pomegranate juice
1 ½ TBLSP honey
¾ CUP good Olive Oil
Salt and pepper to taste
In a blender, combine juice, honey and salt & pepper. Start mixing and slowly add Olive Oil. Taste and add more salt & pepper if necessary.

Chocolate Chip Raspberry Cheesecake with Raspberry Couli

INGREDIENTS for Cheesecake:
11/2 CUPS chocolate cookie crumbs
1/3 CUP white sugar
1/3 CUP unsweetened cocoa powder
1/3 CUP butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 TSP Vanilla
1 Cup Mini Chocolate Chips
1 TSP all-purpose flour
1 pint fresh raspberries   


Preheat oven to 300 degrees. Mix cookie crumbs, sugar and  butter. Press onto bottom and up the sides of a 9 inch spring form pan. Set crust aside.

Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour half of batter into prepared crust. Add the fresh raspberries on top and pour remaining batter over raspberries. Sprinkle top with remaining chocolate chips.

Bake at 300 degrees  for 45 minutes. Insert fork or skewer. If it comes out clean its done baking. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

INGREDIENTS for Raspberry Coulis:

1 pint fresh raspberries
2 TBLSP sugar
1 Lime, juiced

Simmer all ingredients in a small saucepan for about 10 minutes. Transfer to blender and puree. Add a TBLSP of water if the consistency is too thick. Strain if you desire not to have seeds. Chill and serve over cheesecake.


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