Monday, March 8, 2010

Fresh Pesto with Tomatoes and a Poached Egg...summer is almost here!!

California really is a beautiful place to live, and while Fall is ultimately my favorite season because of its beauty and colors. Spring and Summer are a close second and third because of the wonderful foods that explode out of these seasons!! There is nothing like gardening and growing your own fresh herbs and vegetables. Or eating farm fresh eggs.

This morning I made a wonderful homemade pesto with fresh organic basil I picked up from the farmers market, garlic, tomatoes and farm fresh eggs!! I love egg with fresh pesto and that moment when you dig your fork and knife into that yolk and it oozes out and the pesto and yolk meet each other for the first time.....mmmmm!! Then throw fresh sweet vine ripened tomatoes into the mix and your taste buds will certainly be doing a happy waddlelyatcha and doodley do!!

Enjoy your day!!

Saturday, March 6, 2010

Marshmallow easy a caveman can do it...

I made these two cakes back on January 31st for my oldest son and my grandma. They share that day as their birthday!! This is approximately the fourth time Ive used this fondant recipe and it seems to get easier and easier every time.
So obviously I made the blue one for my son and the purple one for my grandma. I love the way blue and brown goes together!! I put the link for the website that has the recipe for the fondant....its got a lot of!! Don't be 'scerd' if I can do can you!! You will be amazed at the things you can do with fondant!!

Wednesday, January 13, 2010

Caribbean Spicy Sausage and Sweet Potato Chowder

Ok first off I must say, I only subscribe to 2 magazines!! Cooking Light and Food Network....and I love them both!! So anyways every month I get my magazines in the mail and I sit down and go through all the recipes and cut out the ones I am pretty sure I will use. When I was going through Cooking Lights Jan/Feb issue I came across this little gem!!
This soup......or chowder as they call it has an absolutely lovely flavor to it. It is packed with healthy things and even looks beautiful. I made a few changes to adapt to what I had on hand. It came out so good and even my teenage boys loved it. That is a hard enough task to accomplish!!
Caribbean Spicy Sausage and Sweet Potato Chowder
2 tsp olive oil
3 peeled and cubed sweet potatoes
1 chopped red bell pepper
1 onion, chopped
3 stalks celery, diced
4 cloves garlic, grated on micro plane
2 tsp peeled fresh ginger, grated on micro plane
2 tsp ground cumin
1/2 tsp salt
1 1/2 tsp ground curry
1/2 tsp allspice
1/4 tsp cinnamon
2 Tbls brown sugar (I used agave, because I don't use sugar)
4 cups chicken broth
2 tsp dried thyme
2 bay leaves
1 cup frozen corn
1 can diced tomatoes
1/2 cup chopped fresh cilantro
2 packages Turkey Italian Sausage, chopped
Heat oil in dutch oven over medium heat. Add sausage and cook for 5 minutes until cooked almost completely. Add next next 6 ingredients through ginger. Cook for 5 minutes. Stir in next 4 ingredients through cinnamon and cook for 30 seconds. Add broth and agave or sugar. Add thyme and bay leaves. Bring to boil. Cover and simmer for 12 minutes or until sweet potatoes are tender. Stir in tomatoes and corn and simmer for 5 minutes. Add cilantro and stir. Discard bay leaves. Yield six servings

Monday, December 28, 2009

Mole invention.....I think???

Ok....I could be mistaken....but I think I came up with something today. If there are recipes out there Ive never heard of them......but......I really haven't checked either. Ok....ok....maybe its because I want to take credit for the creation of Mole Chili and possibly because of my fear of rejection....but that is a whole other topic of discussion!!

Anyways back to the subject......Mole I was talking with a co-worker today and she mentioned that her husband won a chili cook off at a local casino here in my town not too long ago. That got me's cold out side and chili sounds soooooo good and it screams warm comfort food. But I have never been able to make a chili that blows my hair back....until today!!

AND.....the best part is I did it with things that I had in the pantry and fridge!! Granted not everyone probably has a tub of homemade salsa from last Thursdays Christmas party......but....well that is not for me to worry about now!! ;)

Ok ok I'll shut up now and tell you the recipe!! the way, instead of serving this with corn bread (which you can totally do) I served it with corn tortilla quesadillas which was super yummy to dunk in my chili!!
Mole Chile
2 cans of your favorite beans, drained (I used white)
1 lb ground beef, or any other ground meat you'd like
2 chipotle peppers chopped until pretty much mush
1 large onion, diced
1 tsp cumin
1/4 tsp cinnamon
dash of cloves
5 gloves garlic, grated on micro plane
2 Tbls Mole paste (I used the jarred kind)
2 cups homemade salsa (tomatoes, cilantro, onions, garlic, jalapenos, salt and lime)
1 small can tomato sauce
1 -2 tsp salt depending on taste
1/2 tsp pepper
1/2 Tbls chili powder
1 heaping Tbls agave nectar (or 1 Tbls sugar)
Saute ground beef and onion until cooked thoroughly, then add all the other ingredients and simmer for about a half an hour or more. Top with cheese and sour cream and serve with corn bread or quesadillas like I did!!

Sunday, December 27, 2009

Paella......I cant believe I did it and it was good too!!

Um hello....Paella!! I did it!! Yeah me!! It was super fly good!! I got myself a Paella pan today with my gift card from my bro and his wife. So I thought I'd give'r a try.....and it totally worked. I got online and checked out a bunch of different recipes and kinda combined them into one. I will definitely make it again and this is definitely something you can make for a crowd cause I got alot of stinkin leftovers!! Might not of been the best idea to make for just me and the well too late now!!
1 lb Sausage or Chorizo
3 Boneless skinless Chicken breast, cubed
1 lb Shrimp
1 lb Scallops
1 lb of another seafood, I used calamari rings but you can use whatever you want ie: clams or mussels
4 cups rice
6-8 cups water or broth
1/2 tsp saffron
salt, pepper, paprika and oregano to taste
1 can diced tomatoes
1 large onion diced
1/2 bunch of cilantro, diced
5 cloves garlic, crushed
Sprinkle raw chicken with paprika, oregano, salt and pepper to taste and drop in paella pan that has olive oil in it. Cook 1o minutes. Remove from pan and add sausage ( which should be precooked) cook for 10 minutes. Remove from pan. Add onion, cilantro and garlic with more olive oil and fry for 5 minutes. Add tomatoes and fry until caramelized. Add rice and fry for about 7 minutes. Add water/broth, salt (about 2 tsp) saffron and simmer for 10 minutes. Check to see if you need to add more water and cook for another 10 minutes stirring occasionally. Add seafood and cook for another 10 minutes adding more water as necessary. Serve with fresh lime wedges!!

Friday, July 24, 2009

Hawiian Themed Cake with Marshmellow Fondant

This was my first try with MM fondant.....I wouldnt have been able to do it without the help of my fabulous friend Annie!! She was a lifesaver, she stayed until midnight last night to help finish this cake!! I owe her big!!

This cake was made for my work for our last day of school and graduation party!! It came out great!! The bottom layer was pina colada cake with pina colada filling. The top layer was chocolate with a creamy chocolate filling.

Crabby Cakes with White Wine Butter Sauce

I love crab!! So naturally I love crab cakes!! I made these precious little ones the other night and I have to say....they were deeeeeee-licious!! My only complaint...I got full!! So here is my take on crab cakes, I came up with this recipe from several crab cake recipes that I have seen and added all the flavors that I love!!

1 lb crab meat, make sure you run your fingers through it to make sure there is no shells!!
2 Tbls mayo
1 cup finely chopped onion
1/4 cup finely chopped red
1/2 cup finely chopped celery
juice of 1 lemon
2 eggs, beaten
1 Tbls garlic, grated on microplane
1/2 cup parmesan cheese
2 Tbls Old Bay seasoning
1 tsp hot sauce
1 Tbls Worcestershire sauce
1 Tbls yellow mustard
1 1/2 cup panko bread crumbs
2 Tbls chopped parsley

Combine all ingredients in a bowl. When well mixed grab out a golf ball sized portion and shape into the crab cake. Now in a frying heat 1 Tbls butter and 1 Tbls olive oil. When that is heated add 3 crab cakes to the pan and brown on both sides.

White Wine Butter Sauce

Melt 2 sticks butter, just until melted but still creamy
1/4 cup good quality white wine
2 garlic cloves, grated

Serve with crab cakes.