Pin It

Monday, February 28, 2011

Chocolate Stuffed French Toast

Who's hungry for breakfast? I'm not much of a breakfast food lover, but wow I love this one!! Ok...so it wasn't the healthiest start to my day, but I guess I can substitute this for my bowl of oatmeal once in awhile huh? If you like french toast and you really like chocolate, then this is the best breakfast ever! It only takes a  few minutes to prepare it and only a few minutes to cook it also.
8 slices french bread
3 oz cream cheese
1/4 cup plus 1 Tbsp powdered sugar
2 tsp vanilla, divided (meaning you use one tsp early in the recipe and one tsp later in the recipe)
4 Tbsp chocolate chips
2 egs
1/4 cup milk
*Powdered sugar for dusting the top of the french toast

In a bowl, by  hand, mix together cream cheese, powdered sugar and 1 tsp vanilla. Mix until blended well. Spread the mixture evenly on all slices of bread, all the way to the edges. Sprinkle 1 Tbsp of chocolate chips onto 4 slices of bread, keeping the chips a bit away from the edges. Place the other slice of bread onto the top of the one with chocolate chips to make 4 french toast "sandwiches".
In a flat bottomed container, large enough to dip the individual french toasts, beat egg with milk and the remaining teaspoon of vanilla. Dip each french toast sandwich into the egg mixture to coat the outside. Place each french toast on a hot griddle and cook until browned on one side. Flip with a spatula to brown the other side evenly. Dust with powdered sugar and enjoy!!

Sunday, February 27, 2011

Creole Stuffed Flank Steak

This is a first for me making a stuffed flank steak. It actually was fairly easy and John really loved it. I took pictures as I went along making the meal, but totally forgot to take a picture of it once I sliced it up. Oh well...you can see the stuffing in some of the pictures! The stuffing is a creole hash brown stuffing that includes bacon, hash browns, red and yellow bell peppers, onion, garlic, cheese and spices. Sound good yet?                                
                                                         *This is as I stuffed it and right before
                                                                  I rolled it to go in the oven
                                            
                                          

                                             *Rolled and ready to go on the grill

 For the Marinade:
1/2 cup red wine (I have also used white wine and it's also very good)
1/2 cup soy sauce
2 Tbsp minced garlic
2 Tbsp brown sugar
1 Tbsp tomato paste
1 tsp pepper
1 tsp red pepper flakes
1 1/2 lb flank steak

For the Stuffing:
4 strips thick sliced bacon, cooked and diced
2 cups frozen hash browns
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 Tbsp minced garlic
2 tsp Cajun seasoning (sold by the spices at the grocery store)
1 tsp paprika
1 cup diced pepper jack cheese
1 full bunch green onions, DO NOT CUT!!!!

For the marinade, combine all marinade ingredients (except steak) in a large plastic baggie. Seal and shake until the brown sugar dissolves. Cut the steak open like a book (do not cut all the way through....leave one side not cut through, see first picture above) and place the steak in the baggie with the marinade. Let it marinade for 30 minutes, turning the bag over frequently to marinade the steak evenly. 

For the stuffing, cook bacon in a skillet. Transer to a paper towel lined plate to drain. Dice the bacon up and set aside. In the same pan you cooked the bacon in (you can leave the extra bacon fat in this pan) add the potatoes in a single layer. Do NOT stir! Cook until they start to brown, about 10 min. Stir once and let cook for another 3 minutes. Add bell peppers and saute the mixture until the peppers begin to soften, about 2 minutes. Stir in garlic, cajun seasoning and paprika. Cook 2 minutes. Remove potato mixture from pan and cool to room temperature. Add cheese and diced bacon and stir to combine.

To stuff the steak, lay the marinaded steak out flat. Spread the stuffing evenly onto 2/3 of the cut side of the steak. Top with the grated cheese. Place the entire bunch of "uncut" green onions onto the cheese and stuffing. The green onions should pretty much run the entire length of the steak. Roll the steak around the stuffing so the ends overlap. Weave a metal skewer through the steak edges to "seal" the roll. 

Cook the steak on a grill, or under the broiler until the steak is cooked through.









Saturday, February 26, 2011

Minestrone Soup

Home made soup tastes so good on these cold winter days, but this particular soup tasted amazing on this cold day. It's a particularly healthy soup and fairly easy to prepare. If you can chop vegetables and open cans, you will do fine with this recipe.

Here is a link to the recipe on the Food Network Site
http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe/index.html

Cannoli Bruschetta

Tonight we had some family and friends over. We wanted something sweet, and the girls were hungry for rum balls, but we didn't have the ingredients on hand to make those....so we settled on cannoli bruschetta. So the rum balls will have to wait for another day. The cannoli bruschetta was actually very good. It's not too sweet and the flavors all blend together well. We had Italian Minestrone Soup for dinner, so this was a good way to end the night with an Italian dessert. My Food Network Magazine had the recipes for dinner and dessert. I love that magazine. I think it's quickly become one of my favorite food magazines!

For the Bruschetta:
1 small french baquette loaf
butter
granulated sugar
cinnamon

Slice bread into even slices. Spread a small amount of butter on each slice. Sprinkle granulated sugar and a little bit of cinnamon onto each slice. Broil until slightly crispy.


For the toppings:
1/2 cup ricotta cheese
1/4 cup powdered sugar
dash of vanilla

Mix these together in blender until well mixed. Spoon a small amount onto the top of each broiled bruschetta slice.

*Top with either shaved chocolate or chocolate chips and pistachios

Thursday, February 24, 2011

Ginger Cookies


The aroma of ginger cookies baking is a smell that brings a smile to my face. If you close your eyes, you can almost imagine that it's Christmas and the family will be over in just a short while. But....I open my eyes and it's a work day and it's definitely NOT Christmas. Oh well....a girl can dream can't she?
A few years back a friend gave me this recipe for ginger cookies. They are really great, as they are  not too sweet and have the perfect blend of ginger/cinnamon and molasses.


*This recipe makes about 6 dozen cookies!!
1 1/2 cups Crisco Shortening
2 cups sugar
2 eggs
6 Tbsp molasses
4 cups flour
3 tsp baking soda
4 tsp baking powder
1 tsp salt
2 tsp ginger
2 tsp cinnamon

Preheat oven to 350. Mix shortening, sugar, eggs and molasses together in mixer. Add flour, baking soda, baking powder, salt, ginger and cinnamon to the mixer. Mix until thoroughly combined. Roll dough into golf ball size balls and roll each ball in granulated sugar. Place each cookie ball on a greased cookie sheet and bake for 9-10 minutes.

Wednesday, February 23, 2011

Red Velvet Chocolate Chip Cupcakes with Sour Cream Filling and Cream Cheese Frosting

So I have to start this post and say that I "cheated" and used a boxed cake mix. I love to make homeade red velvet cupcakes but I just didn't have time today. I am taking these to work tomorrow and tonight is church, so a boxed cake mix worked perfect. I didn't want to just make ordinary cupcakes, so I filled these with a sour cream fillling. I know that might sound strange with red velvet, but it's a very light filling that helps to cut some of the sweetness of the cupcake. I made a standard cream cheese frosting and I even colored my own sugar!! Coloring your own sugar is so easy and way cheaper than buying it already colored at the grocery store.
For the cake: Bake a red velvet cake mix according to package directions. Add as many chocolate chips as you like. ( Shake the chips in flour first, it keeps them from sinking to the bottom of the cupcake)

For the filling:
1 Tbsp flour
1 Tbsp sugar  *(I added a little bit of sugar to mine until I felt it was sweet enough)
dash salt
1 egg, beaten
1 cup sour cream
1/2 tsp vanilla

In the top of a double boiler, stir flour with the sugar and salt. Mix in beaten egg and stir. Mix in sour cream and stir until smooth. Cook over hot water for approx 8 min or until thickened. Let cool before filling cupcakes.


For the frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Blend the cream cheese and butter together in mixer. Add vanilla and mix again. With mixer on low speed, add powdered sugar gradually and mix until light and fluffy.

For the colored sugar:

Mix 1/4 cup granulated sugar with 1/4 tsp red food coloring in a sealed baggie. Knead the sugar until the color is evenly dispersed. Pour out the sugar onto a cookie sheet or plate. Let it dry for 30 minutes. Break up any "clumps" that are left and sift onto the top of your cupcakes.

Monday, February 21, 2011

Macadamia and Coconut Crusted Tilapia and Spicy Pineapple Glazed Tilapia

2 dinners in one? Yes and it was great! I started out just making the macadamia and coconut crusted tilapia and decided to make some extra (and different) fish to pack for John's lunch tomorrow at work. Good thing he loved it ♥
For Valentines Day, John took me to Red Lobster for a nice meal. Earlier that day I had gone online to look at the menu and decide ahead of time what I wanted to order. I stumbled onto free recipes they have on their web site and this is where these recipes came from. They were really good and I can't wait to try more of them. Their original recipes called for Salmon, but I only happened to have Tilapia in the freezer, so I just used that fish, but you can use any of your favorite fish for this recipe and I'm sure it would still taste great!

                                                 Macadamia and Coconut Crusted Tilapia


Crust Ingredients:
  • 1/3 Cup Macadamia Nuts, chopped
  • 1/3 Cup Sweetened Coconut Flakes
  • 1/3 Cup Panko Breadcrumbs
  • 2 Tbsp Light Brown Sugar
  • 2 Tbsp Butter, melted
Fish Ingredients:
  • 4 each 5-6 oz Tilapia fillets
  • Salt and pepper to taste
  • Nonstick Cooking Spray
Preparation:
  1. Preheat oven to 400 degrees. Place the Salmon fillets in a 9X13 baking dish sprayed with Nonstick cooking spray.
  2. In a small bowl, combine all of the crust ingredients until well mixed.
  3. Season the Salmon with salt and pepper and top each piece of fish with an even coating of the Macadamia and Coconut Crust and bake on the middle oven rack for 15-20 minutes or until the fish flakes easily with a fork.


                                                   Spicy Pineapple Glazed Tilapia





Spicy Pineapple Glaze Ingredients:
  • 1/2 Cup Sweet Chili Sauce
  • 1 ea 8 oz can Crushed Pineapple in Pineapple Juice
  • 1/2-1 Tsp Cajun Seasoning
Mix all ingredients together and place on top of fish. Bake in 400 degree oven for approx 15 minutes or until done. Top with macadamia/coconut topping from previous recipe for an added touch! 

Saturday, February 19, 2011

Shrimp and Pineapple Curry

I'm sitting here listening contently to all the sounds inside and outside my home. The rain is falling lightly. Dogs are barking. An ambulance siren blares on a nearby busy street. The dishwasher is competing with the sound of the television that John is watching in the family room. The keyboard is making a "tap tap" sound as I sit and type this entry. Praise music is softly seeping through my speakers on the computer. All of these things comprise the sounds of life, the sounds of a simple, yet happy home. Not only is my heart content to hear all these sounds, but my stomach is also content after a wonderful dinner. You really have to like the sweet and savory tastes together to enjoy this recipe. I am one who always enjoys that combination.
2 cups coconut cream (this can be found in the liquor section at the grocery store)
1/2 small fresh pineapple, peeled and chopped into large cubes
2 tbsp Thai red curry paste (found in the Asian section of the grocery store)
2 tbsp Thai fish sauce (also found in the Asian section of the grocery store)
12 oz raw shrimp, peeled and deveined
3 tbsp fresh cilantro, chopped
*brown rice or jasmine rice for serving

Place the coconut cream, pineapple, curry paste and fish sauce in a large skillet. Heat gently until almost boiling. Add the shrimp and cilantro and let simmer gently for approx 3-5 minutes or until shrimp is cooked  through. Serve over jasmine or brown rice.

Pineapple and Kiwi with Lime and Coconut

Can I just say how much I love tropical fruits? They are so much tastier than the typical oranges, apples and bananas! So this recipe mixes a few of them and it sure tastes great!This makes an easy side dish or even a dessert with the sweet fruit and glaze. It really takes no cooking skills so anyone can prepare it.
1/2 small pineapple, cut into rings with core taken out of the center
2 kiwis, peeled and sliced into rounds, or half rounds
3/4 cup coconut flakes
2 limes, zested and juiced
1/4 cup of water
1/3 cup sugar
1 inch ginger root, peeled and grated on the extra fine side of the grater or zested with the zester


*You can just chop your fruit and make this into a fruit salad if you would like:

Peel and core pineapple and slice into rounds. Place rounds onto the serving plate. Cut kiwi into rounds or half rounds and place on top of the pineapple slices.
On the stovetop, in a small skillet, toast  your coconut and lime zest together until lightly golden brown. Place the toasted coconut/lime mixture on top of the kiwi and pineapple.
In a small saucepan, bring the lime juice, water, sugar and ginger to a boil. Stir to dissolve the sugar and cook for about 3-4 minutes. Turn off the heat and let it cool down all the way. Drizzle the syrup over the fruit and toasted coconut.

Friday, February 18, 2011

Raspberry Ganache Truffles and Orange Gananche Truffles

Who doesn't love truffles? I was busy making some Oreo truffles to bring to my son in law and to friends this Sunday and I decided to switch it up and make some different flavors. The ganache truffles obviously do not have Oreos in them and they are much sweeter but the flavors turned out very good. To make the ganache just put 16 ounces of semi sweet or bittersweet chocolate into a bowl. On the stovetop, bring 3/4 cup heavy cream to just a simmer. Take the cream off the stove and pour it over the chocolate. Let it sit for just a minute or two to soften the chocolate. Stir gently until it's melted. This is where you can add any flavor extract you would like and add as much or as little as you like depending on your taste. Place it in the refrigerator for a couple of hours to harden up till it can be scooped out. Scoop out and roll into balls. Place back into the refrigerator for the balls to harden. Dip into any flavor of chocolate you like. (Semi sweet, dark or milk) Drizzle white or colored chocolates over the top to decorate.
                                                        *Orange Truffles


                                                       *Raspberry Truffles

Thursday, February 17, 2011

French Dip Panini

I love my new Cuisinart All In One, Griddle/Grill/Panini Press. It works great and I love making Panini's now. Tonight called for a quick dinner because we were busy running errands until late in the evening. So I made a french dip Panini and John really liked it. You really can't see all the meat that was piled on it in this picture, but trust me there was a lot of roast beef.

INGREDIENTS:
1 onion, sliced into rings
1 tablespoon olive oil
Salt and pepper
French bread, thick slices
Roast beef, thinly sliced
Gruyere cheese, grated



In a skillet, heat olive oil over medium heat.  Season onions with salt and pepper and saute in the olive oil for 15-20 minutes until caramelized. Preheat panini press to medium-high
Top one slice of bread with roast beef, carmelized onions and cheese.  Close the sandwich with another slice of bread.  Grill 7-8 minutes until cheese is melted and grill marks appear.  Serve immediately with au jus sauce. 

Au jus:
  • 1/2 tsp olive oil
  • 1 green onion, sliced thin
  • 1 clove of garlic, minced
  • 2 cups of beef broth
  • 1 tsp bouillon crystals
  • 1/4 tsp thyme
  • Salt and pepper to taste
Heat olive oil in a small pan then add green onion. Saute for 1-2 minutes then add garlic. Cook for one minute, stirring frequently. Add broth, bouillon crystals, thyme, salt and pepper. Cook for at least 15 minutes for flavors to combine.

Wednesday, February 16, 2011

Chocolate Fudge Cupcakes with Pomegranate Whipped Cream Frosting

I love trying new flavors together. Sometimes it's a hit and sometimes it's a miss. This one was definitely a hit. I have had a box of chocolate fudge cake mix in my pantry for quite some time now. As I was mixing it up, my mind was all over the place as to how I could make it more interesting. I didn't have any flavor extracts to add to it, so I opened the refrigerator with the anticipation of something jumping out and calling out "use me to add flavor". Well...nothing quite jumped out at me, so I just mixed up the plain old boxed mix. Then I got to thinking that there had to be a way to make this more unique. There just HAD to be! So I found grenadine syrup, which is basically pomegranate flavoring. First, I took a jar of marshmallow creme and decided to try what it would taste like if I added the grenadine to it. So I took out the tiniest little spoonful and dropped a drop on it. It was yummy. So I mixed some into the jar and stirred it up. I threw some dark chocolate chips into the jar also to make it doubly interesting. I then proceeded to fill the cupcakes with it. For the whipped cream frosting, I added a little bit of sugar and some grenadine to the whipping cream. It turned the whipping cream a beautiful shade of pink. I frosted the cupcakes with it, but I still wasn't done. I took a 1/4 cup of pink sugar crystals and added a half teaspoon of water to them. I mixed them until they felt like wet sand. I patted it out onto waxed paper and used a heart small heart cookie cutter to make hearts. I let them dry for approximately one hour and put the hearts on a few cupcakes. They are pretty fragile and most of them fell over in the  process, but a few survived.

Sunday, February 13, 2011

Red Velvet Whoopie Pies

The "whoopie pie" has now taken over the cupcake as the new up and coming dessert. It's like a whoopie pie frenzy has hit our nation. I decided to see what the fuss was all about. After making these red velvet whoopie pies, I just have one thing to say "BRING ON THE CUPCAKES". I wasn't a fan of the texture of these pies. It's too much like a red velvet cookie. I like the more fluffy version of the cupcakes! So this will be my last whoopie pie adventure haha! Good thing my daughter is coming over today, so I can send these home for her family to eat. Maybe they will like them better than I did. Who knows? Anyway, it's a gorgeous day in Southern California, so I'm turning off the oven and putting on some shorts and going to read a book by my pool. Gotta love Southern California winters ♥ Until the next cooking adventure....Toodles!

Saturday, February 12, 2011

Chicken Parmigiana

This week has been a week of much more simplified recipes for me. I haven't been feeling my best and because of that, I have chosen to make simpler meals. This is an easy, no recipe, throw together kind of a meal. For those of you who like to cook, but like to keep it simple, this is a great one for you!
Chicken Parmigiana
4 chicken breasts
1 jar spaghetti sauce
1/2- 3/4 cup Italian bread crumbs
2 egg whites
Mozzarella cheese
Parmesan cheese

Heat oven to 350. Lightly spray a 9 x 11 baking dish with Pam. Pour about 3/4 cup of the spaghetti sauce on the bottom of the sprayed dish. Set aside. Place bread crumbs into shallow dish or bowl. Place egg whites into a separate shallow dish or bowl. Heat (on medium-high)  a skillet with a small amount of olive oil on the stove top. Dip each chicken breast into egg whites and then into the bread crumbs. Place the breaded chicken breasts into the hot oil. Cook for about 4 minutes on each side. Place the partially cooked chicken breasts on the top of the spaghetti sauce in the baking dish. Pour about 1 cup of spaghetti sauce over the chicken. Top with mozzarella and parmesan cheeses. Sprinkle lightly with salt. Bake approx 20-30 minutes or until chicken is cooked through.

For the side dish:
Cook pasta (I used whole wheat spaghetti) according to package directions. Drain. Top  with drizzled olive oil, fresh cut tomatoes, fresh cut basil, salt, pepper and parmesan cheese.

Strawberry Filled Cookies

I usually make these cookies with raspberry filling, but I was out, so I tried strawberry instead. They are good, but I sure like the taste of raspberry better. These are a quick, easy cookie to make that everyone seems to enjoy!

1/2 cup butter, semi melted
1 cup flour
1 (3 oz) pkg cream cheese
Strawberry Jelly (or any flavor you would like)
Marshmallow Creme
Milk Chocolate, melted

Combine first 3 ingredients in mixer, till blended. Put on floured board. Roll out into a long log. Cut in half. Cut each piece into half again. Cut each piece into thirds. Pat and push each piece of dough into buttered tart tins. Use the end of a rolling pin to push down the center to form a well. Cook at 350 degrees for 13-15 minutes. Cool. Slide out of tins. Fill (not all the way to the top) with jelly. Spoon on marshmallow creme. Place melted chocolate on top of  all to cover the marshmallow and jelly.

Chocolate Covered Strawberry Footballs

A little late for Superbowl? Yes...but that's ok because I don't watch sports haha! I saw these online and thought they looked so cute, so I gave it a try. Ok,so I know they aren't decorated as good as a professional decorates them, but hey....at least I tried! I couldn't find my decorator tip that I needed to pipe on the football laces, so I had to improvise with a baggie. It didn't work so great, but they sure taste good.

Friday, February 11, 2011

Ceviche

I think I've mentioned a million times how much I love seafood. This recipe just confirms it. A staff member at work brought in some of this Ceviche. It was so good and I told her I would make it at home soon for dinner. Tonight was the night, so thanks Natasha!! It is a super healthy recipe and so easy to make. I served it over spinach leaves for some added health benefits.
Here is the link to the recipe:
http://www.foodnetwork.com/recipes/michael-chiarello/bay-scallop-and-grapefruit-ceviche-with-avocado-and-radish-recipe/index.html

Thursday, February 10, 2011

Cheese Ball

My mom has made this wonderful snack for years. All of us love it and tonight I made it for only the second time. I think the reason I don't make it very often is because I would sit and eat all of it.
Somehow even though I might possibly be coming down with a cold or the flu, it still tasted great!


1  carton soft cream cheese, softened
1-2 stalks green onion, chopped
1/4 of a med size green bell pepper, chopped
1/4 of a med size red bell pepper, chopped
12 cup chopped walnuts

Mix all ingredients together and shape into a ball. Serve with your favorite crackers.

Monday, February 7, 2011

Quick and Easy Empanadas

When you combine Pilsbury all ready pie crusts and a pre-cooked rotisserie chicken from the grocery store, you have a very quick and simple dinner to make. Usually I take a lot of time to cook dinner, but on this particular night, I was pressed for time. We had these a couple of days ago and I am just now finding time to type it all up. John really liked these and thankfully there was a lot of leftovers for him to take to work.

1 package Pillsbury All Ready Pie Crusts
1 1/2 cups Rotisserie Chicken, shredded (pre cooked, from the grocery store)
1 Cup chunky salsa
3 oz can sliced olives
1 cup shredded Mexican cheese blend ( you can find this already grated in the deli section)

Preheat oven to 400.
Open pie dough and use a bowl or something round to cut circles in the dough. You will need to re-roll it out to continue cutting circles. Continue until all dough is used.
In a saucepan, combine chicken, salsa and olives. Bring to a boil, then reduce heat and simmer for 5 min. Remove from heat and stir in cheese.
Place filling into center of each circle. Moisten the edges of the circle with a very little bit of water on your fingertips. Fold the circles in half and pinch to seal. Use a fork to give the edges a "fluted" look and pierce the top a few times to allow steam to escape during cooking.
In a small bowl, combine one egg and 1 tsp water. Whisk together. Brush the egg mixture onto the top of the empanadas. Bake for 15 minutes.

Parmesan Crisps with Pancetta and Roma Tomato Salsa

I think Guy Fieri is quickly becoming one of my favorite Food Network chefs. I have tried a few of his recipes and they are always so yummy. Tonight I tried one of his appetizer recipes and it was very easy to  make. It kind of looks like a "mini taco" when it's done, although it's hard to tell from this picture because there are 7 of them on the plate.The outside is basically a parmesan "shell" and it's filled with tomatoes, basil, olive oil and pancetta.

Here is the Guy Fieri recipe link if you want to try this recipe.
http://www.foodnetwork.com/recipes/guy-fieri/parmesan-crisps-with-pancetta-and-roma-tomato-salsa-recipe/index.html

Sunday, February 6, 2011

Sushi Roll Rice Salad

Ok.....so I have an obsession with sushi. It's by far one of my favorite foods. This salad tastes just like a sushi roll, minus the fish. So for those of you that love the rice/wasabi/vege combo, this would be a great one to try.
This picture is minus the cucumber, since I didn't have any in the refrigerator. It will still be good, but not as good as if it had the cucumber in it. Also, you leave some of the green on the outside of the cucumber (kind of in stripes if that makes sense) and  it makes the salad sssooo pretty!
 *Here is the updated version with the cucumber added. My sweet hubby went to the store for me while he was out running errands! :)


3 Tbsp rice vinegar
1 Tbsp fresh lemon juice
1 Tbsp sugar
1 tsp wasabi paste (you can find this on the aisle at the grocery store with all the asian foods)
4 cups hot cooked rice, (I use brown for the healthiness of it, but you can use white)
3/4 cup carrot, julienned
3/4 cup cucumber, halved, seeded, and sliced into half moons
3/4 cup edamame, shelled, thawed
1/4 cup scallions, sliced
Salt to taste
1 Tbsp sesame seeds, toasted

Whisk first 4 ingredients together in a small bowl and set aside.
Toss rice, carrots, cucumber, edamame, scallions and vinegar mixture together in a large bowl. Season with salt.
Garnish with sesame seeds.

Thursday, February 3, 2011

Sangria Shrimp

Sweet and Savory....what a great combination. Tonight I tackled a Guy Fieri (Food Network) recipe. It was very simple to make and tasted quite good. I have always liked sweet and savory together and if you add that with the slightly crunchy texture from the apples, this recipe was a winner in my book! This is what happens when you watch Food Shows on TV. You get motivated to continue to try new recipes. ☺

Here is a link to the recipe:
http://www.foodnetwork.com/recipes/guy-fieri/sangria-glazed-prawns-recipe/index.html

Wednesday, February 2, 2011

Orange Cupcakes

Today my daughter was over and we decided it would be fun to bake together. After putting our heads together to come up with something new and creative, we came up with our own version of orange cupcakes. They actually turned out really yummy! This was the first time that I have ever "marbled" my frostings together. It was easy to do and almost made the top of the cupcake look like swirled ice cream. Yes, I will admit that this time, I used a boxed white cake mix. YIKES...there's a first for everything haha!
1 box white cake mix
orange juice
1 intense orange/dark chocolate candy bar
1 tub vanilla frosting
1 tub chocolate frosting

Follow instructions on cake box, but substitute orange juice for the water with exact same amount. Shave some of the chocolate bar into the batter. Bake according to package directions. Cool cupcakes.
Shave more chocolate bar into each of the tubs of frostings and add just a splash of orange juice into the white frosting. Spoon the white frosting into the decorator bag as it's laying on the counter (so it kind of fills it sideways) Next, spoon the chocolate frosting into other side of the decorator bag. Twist the top of the bag and pipe onto cupcakes as usual. This should create a "marbled" effect. Shave more chocolate bar onto the top of the cupcake and grate some orange zest onto the top of the cupcake.