"THE TALK"

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A VISIT TO “THE TALK”

The fabulous ladies of "The Talk"

Cooking for Aisha Tyler, Julie Chen, Sheryl Underwood, Sara Gilbert and Sharon Osborne!

I had the best time on “THE TALK” with all of these fabulous ladies, Aisha Taylor, Julie Chen, Sheryl Underwood, Sara Gilbert and the one and only Sharon Osborne!!! I love going to that set. We cooked up a storm, We made Gyros, Hummas, Tzatziki plus home made Super Duper Chocolate Chip Cookies!!!

Lets start with the cookies!!!

Cocolate Chip Cookies

Fresh from the oven smooth chocolatey goodness!

During the holidays and we are invited to parties I wrap a pretty ribbon around the cookie dough filled cartons and give them as hostess gifts. When guests show up at our house I always send them home with my cookie dough cartons along with a little card with a personal message on it and how to bake the cookies.

The cookie dough freezes well so I make 2 to 3 batches at a time and stack the cartons in the freezer. I always have plenty on hand and I never show up when invited somewhere empty handed!

In the evenings when I’m cuddling with my husbands and pups watching our favorite shows I’ll pop a couple of the cookie dough scoops in the oven and serve them up like I did when I was small, still warm with the chocolate creamy and melty!

Bake fresh chocolate chip cookies for the game!

Save your plastic and recycle!Bring a carton of fresh cookies dough for your friends!

 

SUPER-DUPER DOUBLE CHOCOLATE CHIP COOKIES

INDREDIENTS

2-1/4 cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature.

¾ cups granulated sugar

¾ cups brown sugar, firmly packed

1 teaspoon vanilla extract

2 eggs at room temperature

4 cups semisweet Ghirardelli chocolate morsels

1-1/2 cups chopped walnuts or pecans

1 cup of raisins

Pre-heat the oven to 325 F.

Line a cookie sheet with parchment paper to fit the pan.

In a medium bowl, mix the flour, baking soda, and salt.

With an electric mixer using the paddle attachment, beat the butter and sugars for 2 minutes until fluffy.

Scrape down the sides of the bowl with a spatula, add the vanilla, and beat for 1 minute. Scrape the sides of the bowl again.

Beat in the eggs one at a time until well incorporated. Scrape down the sides of the bowl after each addition.

Slowly add the flour mixture and mix until blended. Add the chocolate morsels, nuts, and raisins, and mix well.

Using a small ice cream scoop place golf ball-size pieces (to fit the egg carton) of cookie dough on the cookie sheet. Don’t worry if you crowd them at this point, they need to be chilled first before they’re baked. Chill for 1 hour in the refrigerator.

When ready to bake, line another cookie sheet with parchment paper. Place the chilled cookie dough balls at least 3-1/2 inches apart on the cookie sheet, and bake in batches. Bake for 30 minutes or until the cookies are golden brown on top. Keep your eye on them; check them after 15 minutes. When baked using a metal spatula, place the cookies on a rack to cool.

Store the baked cookies in a cookie tin or cookie jar. Will last for up to 3 days

To crisp them up again or slightly melt the chocolate place them in the oven pre-heated to 300 for 5 minutes

 

GYROS WITH TZATZIKI AND GRILLED PITA

Normally – made with compressed lamb on a spit. This recipe calls for ground lamb, pressing it, slicing it thin (from sausage)

You can choose to make the lamb the day before

Greek Pita Bread for grilling!

1 cup Greek Salsa — (recipe below) or 8 paper-thin slices of red onion and 8 (1/4 inch) slices of tomato

Ingredients

1 pound ground lamb

½ medium onion, minced

2 scallions, finely chopped

¼ cup Italian parsley, finely chopped

2 tablespoons finely chopped fresh mint

2 tablespoons low-fat mayonnaise

½ cup Panko (Japanese-style breadcrumbs)

¼ teaspoon kosher salt

1/8 teaspoon cayenne pepper

4 tablespoons canola oil

4 pieces of Greek pita bread

2 cups tzatziki spread (recipe below)

2 cups shredded iceberg lettuce

4 (9-inch by 9-inch squares of aluminum foil, set aside.)

 

Recipe

Make the Greek salsa first, and set aside. You will have some left over.

In a bowl, combine the lamb, onion, scallion, parsley, mint, mayonnaise, bread crumbs, salt, and cayenne pepper. Using your hands, mix all the ingredients together well. Form 7 to 8 cylinders (about the size of a sausage), 4 inches long and 1 inch wide. Heat a heavy-bottomed skillet on high heat. Add 2 tablespoons of canola oil and heat until it starts to smoke. Add the lamb, and turn the heat down to medium. Saute turning every minute, for about 12 minutes. Remove from the skillet and let rest for 5 minutes before slicing.

Brush the pita bread lightly on both sides with the remainder of the oil. To heat the bread, using tongs, hold each piece over a gas burner set to low, and move it back and forth for 20 seconds on each side, until heated through. Be careful not to burn it. Place the bread on a plate, and cover to keep warm.

To assemble the gyros, slice the lamb into long, ¼ inch thick slices. Place 2 to 3 tablespoons of Tzatziki spread over each piece of warm pita bread. Add a handful of lettuce and ¼ cup of Greek salsa. Place the sliced lamb on top.

Lay a square of foil in front of you on a cutting board with one of the corners at the bottom (so the square looks like a diamond shape). Fold the top half over 3 inches. Place a folded gyro on the foil, leaving 2 inches of foil showing on the bottom. Fold the bottom 2 inches of the foil over the bottom of the gyro. Fold the sides over the gyro, first the left, then the right. You now have a leak-resistant pouch, just like the ones you get from the street vendors in New York. Enjoy!

Ingredients For Greek Salsa:

2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise

1 medium cucumber, seeded, skin on, diced into small pieces

2 tablespoons diced red onion

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

1 tablespoon red wine vinegar

2 teaspoons chopped fresh oregano

Cracked pepper

¼ teaspoon kosher salt

4 ounces Greek feta cheese, crumbled

Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano and pepper to taste together in a bowl. Let stand at room temperature until ready to serve.

Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny. Add the crumbled feta cheese. Store in an airtight container in the refrigerator for up to 3 days.

Ingredients For Tzatziki Spread:

1 large cucumber, peeled, seeded, and diced small

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon fresh mint, finely chopped

¼ cup fresh dill, finely chopped

2 cups Greek yogurt

Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.

Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

Cristina’s Hummus Recipe
Ingredients:

- 1- 15 oz. can chickpeas
- 2/3 cups extra virgin olive oil
- 1 teaspoon cumin
- 1 small clove of garlic
- ¼ cup tahini
- 4 tablespoons of  lemon juice
- 1/8 teaspoon cayenne
- ½ teaspoon salt

Place all of the ingredients and place them in a food processor for 2 minutes until creamy smooth.

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Pinterest:  Cristina Cooks 

 

 

 

 

 

Lets start with the cookies!!!

 

During the holidays and we are invited to parties I wrap a pretty ribbon around the cookie dough filled cartons and give them as hostess gifts. When guests show up at our house I always send them home with my cookie dough cartons along with a little card with a personal message on it and how to bake the cookies.

The cookie dough freezes well so I make 2 to 3 batches at a time and stack the cartons in the freezer. I always have plenty on hand and I never show up when invited somewhere empty handed!

In the evenings when I’m cuddling with my husbands and pups watching our favorite shows I’ll pop a couple of the cookie dough scoops in the oven and serve them up like I did when I was small, still warm with the chocolate creamy and melty!

 

SUPER-DUPER DOUBLE CHOCOLATE CHIP COOKIES

INDREDIENTS

2-1/4 cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature.

¾ cups granulated sugar

¾ cups brown sugar, firmly packed

1 teaspoon vanilla extract

2 eggs at room temperature

4 cups semisweet Ghirardelli chocolate morsels

1-1/2 cups chopped walnuts or pecans

1 cup of raisins

 

Pre-heat the oven to 325 F.

Line a cookie sheet with parchment paper to fit the pan.

In a medium bowl, mix the flour, baking soda, and salt.

With an electric mixer using the paddle attachment, beat the butter and sugars for 2 minutes until fluffy.

Scrape down the sides of the bowl with a spatula, add the vanilla, and beat for 1 minute. Scrape the sides of the bowl again.

Beat in the eggs one at a time until well incorporated. Scrape down the sides of the bowl after each addition.

Slowly add the flour mixture and mix until blended. Add the chocolate morsels, nuts, and raisins, and mix well.

Using a small ice cream scoop place golf ball-size pieces (to fit the egg carton) of cookie dough on the cookie sheet. Don’t worry if you crowd them at this point, they need to be chilled first before they’re baked. Chill for 1 hour in the refrigerator.

When ready to bake, line another cookie sheet with parchment paper. Place the chilled cookie dough balls at least 3-1/2 inches apart on the cookie sheet, and bake in batches. Bake for 30 minutes or until the cookies are golden brown on top. Keep your eye on them; check them after 15 minutes. When baked using a metal spatula, place the cookies on a rack to cool.

Store the baked cookies in a cookie tin or cookie jar. Will last for up to 3 days

To crisp them up again or slightly melt the chocolate place them in the oven pre-heated to 300 for 5 minutes

 

ENJOY!

-

 

 

Gyros with Grilled Pita!

 

Normally – made with compressed lamb on a spit. This recipe calls for ground lamb, pressing it, slicing it thin (from sausage)

You can choose to make the lamb the day before

Greek Pita Bread for grilling!

1 cup Greek Salsa — (recipe below) or 8 paper-thin slices of red onion and 8 (1/4 inch) slices of tomato

 

Ingredients

1 pound ground lamb

½ medium onion, minced

2 scallions, finely chopped

¼ cup Italian parsley, finely chopped

2 tablespoons finely chopped fresh mint

2 tablespoons low-fat mayonnaise

½ cup Panko (Japanese-style breadcrumbs)

¼ teaspoon kosher salt

? teaspoon cayenne pepper

4 tablespoons canola oil

4 pieces of Greek pita bread

2 cups tzatziki spread (recipe below)

2 cups shredded iceberg lettuce

4 (9-inch by 9-inch squares of aluminum foil, set aside.)

 

Recipe

Make the Greek salsa first, and set aside. You will have some left over.

In a bowl, combine the lamb, onion, scallion, parsley, mint, mayonnaise, bread crumbs, salt, and cayenne pepper. Using your hands, mix all the ingredients together well. Form 7 to 8 cylinders (about the size of a sausage), 4 inches long and 1 inch wide.

Heat a heavy-bottomed skillet on high heat. Add 2 tablespoons of canola oil and heat until it starts to smoke. Add the lamb, and turn the heat down to medium. Saute turning every minute, for about 12 minutes. Remove from the skillet and let rest for 5 minutes before slicing.

Brush the pita bread lightly on both sides with the remainder of the oil. To heat the bread, using tongs, hold each piece over a gas burner set to low, and move it back and forth for 20 seconds on each side, until heated through. Be careful not to burn it. Place the bread on a plate, and cover to keep warm.

To assemble the gyros, slice the lamb into long, ¼ inch thick slices. Place 2 to 3 tablespoons of Tzatziki spread over each piece of warm pita bread. Add a handful of lettuce and ¼ cup of Greek salsa. Place the sliced lamb on top.

Lay a square of foil in front of you on a cutting board with one of the corners at the bottom (so the square looks like a diamond shape). Fold the top half over 3 inches. Place a folded gyro on the foil, leaving 2 inches of foil showing on the bottom. Fold the bottom 2 inches of the foil over the bottom of the gyro. Fold the sides over the gyro, first the left, then the right. You now have a leak-resistant pouch, just like the ones you get from the street vendors in New York. Enjoy!

 

Ingredients For Greek Salsa:

2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise

1 medium cucumber, seeded, skin on, diced into small pieces

2 tablespoons diced red onion

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

1 tablespoon red wine vinegar

2 teaspoons chopped fresh oregano

Cracked pepper

¼ teaspoon kosher salt

4 ounces Greek feta cheese, crumbled

 

Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano and pepper to taste together in a bowl. Let stand at room temperature until ready to serve.

Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny. Add the crumbled feta cheese. Store in an airtight container in the refrigerator for up to 3 days.

 

 

Ingredients For Tzatziki Spread:

1 large cucumber, peeled, seeded, and diced small

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon fresh mint, finely chopped

¼ cup fresh dill, finely chopped

2 cups Greek yogurt

Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.

Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

 

Cristina’s Hummus Recipe
Ingredients:

- 1 (15 oz) chickpeas
- 2/3 cups extra virgin olive oil
- 1teaspoon cumin
- 1 small clove of garlic
- ¼ cup tahini
- 4 tablespoons of  lemon juice
- 1/8 teaspoon cayenne
- ½ teaspoon salt

Place all of the ingredients and place them in a food processor for 2 minutes until creamy smooth.

 

 

 

Get more great recipes from Cristina at: www.cristinaferrarecooks.com.

 

 

Make sure you visit us on pinterest at http://pinterest.com/hallmarkchannel.

 

 

 

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  • Julie Merritt

    Will watch